Careme Recipes

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49/lb (sale)
• Organic Baby Bok Choy 12 oz, halved lengthwise $3.99/lb
• Yukon Gold Potatoes 1 lb, cut into 3/4-inch chunks $1.49/lb
• Ginger Root 1 oz, grated $4.99/lb
• Garlic 2 cloves, minced $1.50 each
• Green Onions 2 green onions, sliced $1.50 each bunch
• Kroger® Stir Fry Teriyaki Kit 1 kit (use sauce; kit veggies optional) $4.29

Instructions

1. Heat oven to 450°F. Cut potatoes into 3/4-inch chunks.
2. Toss potatoes with 1 tbsp oil, 3/4 tsp salt, and pepper. Roast 25–30 minutes, turning once, until browned and crisp-tender.
3. Meanwhile, pat chicken thighs dry; season with salt and pepper. Sear in a skillet over medium-high with 1 tsp oil, 4–5 minutes per side, until 165°F.
4. Lower heat to medium and pour in teriyaki sauce from the kit; simmer 1–2 minutes to glaze the chicken. Remove from heat.
5. In a second skillet (or the same after chicken), sear bok choy cut-side down in a little oil 2–3 minutes. Flip, add ginger + garlic and a splash of water; cover 2 minutes to steam-tender. Season lightly.
6. Serve potatoes topped with glazed chicken and bok choy; finish with sliced green onions (and kit veggies if using).

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak (1 Steak) 12–14 oz steak (about 0.8–0.9 lb) $12.99/lb (sale)
• Fresh Brussels Sprouts - Order by the Pound 12 oz, halved $3.99/lb
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Jumbo Yellow Onions 6 oz (about 1/2 medium), sliced $1.49/lb
• Garlic 1 clove, minced $1.50 each
• Pompeii® Lemon Juice 1 tbsp (optional, for finishing) $2.50 (sale)

Instructions

1. Heat oven to 425°F. Halve Brussels sprouts. Slice onion and mushrooms; mince garlic.
2. Toss Brussels sprouts with 1 tbsp oil, 1/2 tsp salt, and pepper. Roast 18–22 minutes, flipping once, until browned and tender.
3. In a skillet over medium-high, heat 1 tbsp oil. Sauté onions with a pinch of salt 3–4 minutes. Add mushrooms; cook 6–8 minutes until browned. Stir in garlic for 30 seconds. Season; finish with a splash of lemon juice if using.
4. Pat steak dry; season generously with salt and pepper. Sear in a very hot pan with a little oil, 3–5 minutes per side (depending on thickness) to desired doneness. Rest 5 minutes, then slice.
5. Serve sliced steak topped with mushroom-onion sauté, with roasted Brussels sprouts on the side.

Ingredients

• Wild Caught Pacific Cod Fillets 12 oz (0.75 lb) $14.99/lb
• Loose Red Beets 12 oz, peeled and cut into 3/4-inch wedges $2.89/lb
• Carrots 8 oz, cut into sticks $1.69/lb
• Romaine Lettuce 1 head, chopped $2.99
• Kroger® Radishes 6 oz, thin-sliced $2.49
• Pompeii® Lemon Juice 2–3 tbsp, divided $2.50 (sale)
• Garlic 2 cloves, minced $1.50 each

Instructions

1. Heat oven to 425°F. Line a sheet pan (or use two zones on one pan).
2. Toss beets and carrots with 1–1.5 tbsp oil, 3/4 tsp salt, and pepper. Roast 30 minutes, flipping once halfway, until tender and caramelized.
3. While veggies roast, pat cod dry. After the veggies have roasted ~30 minutes, push them to one side of the pan and add the cod (or use a second small pan).
4. Mix 1 tbsp oil with 1–2 tbsp lemon juice and the minced garlic. Spoon over cod; season cod with salt and pepper. Bake 10–12 minutes until opaque and flakes easily.
5. Salad: Toss chopped romaine and sliced radishes with 1 tbsp lemon juice, 1 tbsp oil, 1/2 tsp salt, and pepper.
6. Serve cod with roasted beets/carrots and the romaine-radish salad.