Careme Recipes

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 1 lb $3.99/lb sale (reg. $4.99/lb)
• Organic Yukon Gold Potatoes (3 lb bag) 12 oz (about 2 medium) $3.99
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag (1 lb) 12–16 oz $1.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove (optional) $1.99
• Egg 1
• Breadcrumbs (panko or regular) 3/4 cup
• Parmesan (optional) 2 tbsp
• Olive oil 2 tbsp
• Butter or milk (for mash) 1–2 tbsp butter and/or 2–3 tbsp milk
• Salt + black pepper to taste
• Ketchup or honey mustard (for dipping) as needed

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment or foil; oil it lightly.
2. Roast carrots: Toss carrots with 1 tbsp olive oil, a pinch of salt, and pepper. Spread on half the pan and roast 20–25 minutes, shaking once.
3. Mash potatoes (stove): Cut potatoes into chunks. Boil in salted water 12–15 minutes until tender. Drain; mash with butter/milk, salt, and (optional) a tiny bit of grated garlic.
4. Prep chicken: Slice breasts into thin cutlets (or pound to even thickness). Season both sides with salt and pepper.
5. Bread: Beat egg in a shallow bowl. In another bowl mix breadcrumbs + optional Parmesan + a pinch of salt. Dip chicken in egg, then crumbs, pressing to adhere.
6. Bake: Place cutlets on the oiled pan (add a drizzle/spray of oil on top for extra crisp). Bake 10–12 minutes, flip, then bake 6–8 minutes more until 165°F internal and crisp.
7. Serve: Plate chicken with mashed potatoes and carrots; offer ketchup or honey mustard for dipping.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb $5.49/lb sale (reg. $5.99/lb)
• Organic Green Cabbage ~3/4 lb (about 1/2 small cabbage), thinly sliced $1.69/lb
• Organic Jumbo Yellow Onion 1 small, sliced $1.49/lb
• Organic Ginger Root 1 tsp grated (optional, can omit for very picky kids) $3.99/lb
• Soy sauce 3 tbsp
• Honey or brown sugar 1–2 tbsp
• Rice vinegar or apple cider vinegar 1 tbsp
• Cornstarch 1 1/2 tsp
• Water 1/2 cup
• Neutral oil 1 1/2 tbsp
• Cooked rice (optional) about 2 cups cooked, for serving

Instructions

1. Slice chicken into bite-size pieces; season lightly with salt and pepper.
2. Mix sauce: whisk soy sauce, honey, vinegar, cornstarch, and water (plus optional ginger).
3. Cook chicken (stove): Heat oil in a skillet over medium-high. Cook chicken 4–6 minutes until browned and cooked through; remove to a plate.
4. Soften veggies: In the same skillet add onion and cabbage with a pinch of salt. Cook 5–7 minutes until tender (add a splash of water if it sticks).
5. Sauce it: Return chicken to skillet. Pour in sauce; simmer 1–2 minutes until glossy and thickened.
6. Serve: Over rice or on its own. Keep extra sauce on the side for kids who want more dipping.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs 1 lb (boneless/skinless if available; otherwise remove skin after cooking) $2.79/lb
• Organic Carrots Bunch 2 medium carrots, sliced $2.50
• Organic Yukon Gold Potatoes (3 lb bag) 10–12 oz, diced $3.99
• Organic Jumbo Yellow Onion 1/2 onion, diced $1.49/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, minced (optional) $1.99
• Chicken broth 4 cups
• Dried thyme 1/2 tsp
• Salt + black pepper to taste
• Milk or half-and-half 1/2 cup
• Cornstarch or flour 1 tbsp (to thicken, optional)

Instructions

1. Add to slow cooker: chicken, carrots, potatoes, onion, broth, thyme, and a pinch of salt/pepper. (Garlic optional.)
2. Cook: LOW 6–7 hours or HIGH 3–4 hours, until chicken is very tender.
3. Shred: Remove chicken, shred with forks, return to pot.
4. Make it creamy: Stir in milk/half-and-half. If you want thicker soup, whisk cornstarch with 2 tbsp cold water, stir in, and cook 10–15 minutes on HIGH.
5. Taste: Adjust salt and pepper. Serve with bread/crackers; cut veggies smaller for younger kids if needed.