Careme Recipes

Ingredients

• Rockfish fillet (Wild Caught Fresh) 1 lb $6.99/lb (sale)
• Carrots 1 lb, peeled and cut into 1/2-inch sticks $1.69 (1 lb)
• Green cabbage 1/2 lb, thinly sliced (about 3–4 cups) $1.49/lb
• Kroger® Fresh Lemons Bag 1 lemon (zest + 2 Tbsp juice) $4.99 (2 lb bag)
• Garlic (bulb) 2 cloves, finely chopped (or grated) $1.50 each
• Kroger® Yellow Onion 3 lb Bag 1/4 onion, very thinly sliced (optional but great in slaw) $3.49 (bag)
• Parsley 2 Tbsp chopped (optional) $1.69 each

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil for easy cleanup. Pat 1 lb rockfish fillet dry; cut into 2 portions.
2. Prep carrots: Peel and cut 1 lb carrots into 1/2-inch sticks. Toss carrots with 1 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on the sheet pan.
3. Roast carrots: Roast carrots at 425°F for 15 minutes (they’ll finish while the fish cooks).
4. Make lemon-garlic topping: In a small bowl combine zest of 1 lemon, 2 Tbsp lemon juice, 2 finely chopped garlic cloves, 1 Tbsp oil, 1/2 tsp salt, and black pepper. (Add 2 Tbsp chopped parsley if using.)
5. Add fish: Push carrots to one side. Place the 2 portions of rockfish on the other side of the pan. Spoon the lemon-garlic mixture over the fish.
6. Finish roasting: Roast 10–12 minutes more, until fish flakes easily and carrots are tender and browned at the edges.
7. Quick slaw: While fish roasts, toss 3–4 cups thin-sliced green cabbage (about 1/2 lb) with 1–2 tsp lemon juice, a pinch of salt, and 1 tsp oil. Add very thin-sliced 1/4 onion if using. Taste and adjust salt/acid.
8. Serve: Plate fish with roasted carrots and a mound of crunchy slaw. Add an extra squeeze of lemon if you like it bright.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb (sale)
• Spaghetti Squash 1 medium (about 2–2.5 lb), halved and seeded $1.49/lb
• Organic Lacinato Kale (or Kale Lettuce Bunch) 1 bunch, stems removed, leaves sliced $2.99 each (lacinato) or $2.49 each (kale bunch)
• Garlic (bulb) 2 cloves, thinly sliced $1.50 each
• Kroger® Yellow Onion 3 lb Bag 1/2 onion, sliced $3.49 (bag)
• Simple Truth Organic® Basil (0.5 oz) OR Rosemary (0.5 oz) 1–2 tsp chopped (choose one) $2.79

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil. Set a large skillet on the stove (you’ll use it later for kale).
2. Prep squash: Halve 1 medium spaghetti squash (about 2–2.5 lb) lengthwise and scoop out seeds. Rub cut sides with 1 Tbsp oil and 1/2 tsp salt. Place cut-side down on the sheet pan.
3. Roast squash: Roast squash at 425°F for 30–35 minutes, until a knife slides in easily.
4. Season pork: Pat 1 lb pork tenderloin dry. Rub with 1 Tbsp oil, 1 tsp chopped rosemary or basil, 1 tsp salt, and black pepper.
5. Sear (stove): Heat a skillet over medium-high with 1 tsp oil. Sear pork tenderloin 2–3 minutes per side (about 6–8 minutes total) until browned.
6. Finish in oven: Move seared pork onto the sheet pan next to the squash (or use a second small pan). Roast 12–15 minutes, until pork reaches 145°F in the thickest part. Rest 5–10 minutes before slicing (this keeps it juicy).
7. Sauté kale: While pork rests, heat the same skillet over medium. Add 1 Tbsp oil, 1/2 sliced onion, and a pinch of salt; cook 4–5 minutes until softened. Add 2 sliced garlic cloves; cook 30 seconds. Add sliced kale and 2 Tbsp water; cover 2 minutes to steam, then uncover and cook 2–4 minutes until tender. Season with salt and pepper to taste.
8. Shred squash: Flip squash cut-side up. Use a fork to scrape into “noodles.” Season with a pinch of salt and pepper; add 1 tsp oil if desired.
9. Serve: Slice rested pork into medallions. Plate with spaghetti squash and garlicky kale.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb, sliced into thin strips $5.49/lb (sale)
• Green cabbage 3/4 lb total (about 6 cups), thinly sliced (half for sauté, half for slaw) $1.49/lb
• Fresh Large Green Bell Pepper 1 pepper, thinly sliced $1.50 each
• Green Onions 2, sliced $1.50 each
• Kroger® Fresh Lemons Bag (use as stand-in for lime) OR Organic Limes - Each 1 lemon (or 1 lime), 2 Tbsp juice $4.99 (2 lb bag) OR $1.29 each
• Fresh Jalapeno Peppers (optional) 1 small pepper, thinly sliced (optional) $1.79/lb

Instructions

1. Prep: Thinly slice 3/4 lb cabbage (about 6 cups). Slice 1 green bell pepper. Slice 2 green onions. Slice 1 lb chicken breast into thin strips.
2. Quick citrus slaw: In a bowl, toss 3 cups of the sliced cabbage with 2 Tbsp lemon (or lime) juice, 1/2 tsp salt, and 1 tsp oil. Add half the sliced green onions. Set aside to crunch-marinate.
3. Cook chicken (stove): Heat a large skillet over medium-high with 1 Tbsp oil. Add sliced chicken strips, 1 tsp salt, and black pepper. Cook 5–7 minutes, stirring occasionally, until browned and cooked through.
4. Sauté veg: Add remaining 3 cups sliced cabbage and the sliced bell pepper to the skillet with the cooked chicken. Add 2 Tbsp water, cover 2 minutes to soften, then uncover and cook 2–3 minutes more until tender-crisp. If using jalapeño, stir it in for the last 1 minute.
5. Finish: Taste and add another squeeze of citrus (1–2 tsp) and salt as needed. Stir in remaining green onions.
6. Serve tacos: Warm your tortillas (not provided in list) in a dry pan. Fill with the hot chicken-cabbage mixture and top with the crunchy citrus slaw.