Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast, 1 lb (sale price) 12 oz (about 2 small breasts), sliced thin $3.99
• Shanghai Bok Choy, 1 lb 1 lb, stems/leaves separated, chopped $2.99
• Spice World® Fresh Diced Garlic, 5 oz 1 tbsp (about 3 tsp) $3.49
• Spice World™ Fresh Peeled Ginger Bag, 7 oz 1 tbsp grated ginger $3.99
• Yellow Onion (bag) 1/2 medium onion, thin-sliced $2.99-$3.29
• Kroger® Fresh Lemons Bag, 2 lb (or 1 lemon) 1/2 lemon, juiced $4.99
• Pantry: soy sauce 3 tbsp
• Pantry: honey or brown sugar 1 tsp
• Pantry: cornstarch 2 tsp
• Pantry: neutral oil (canola/avocado) 2 tbsp, divided
• Pantry: toasted sesame oil (optional) 1 tsp
• Pantry: rice (white or jasmine) 1/2 cup dry (makes ~1 1/2 cups cooked)
• Pantry: black pepper + pinch of salt to taste
• Optional garnish: mint or green onions a few leaves/slices Mint $0.99-$2.49; Green onions $1.29

Instructions

1. Prep: Rinse 1 lb bok choy. Slice stems into 1/2-inch pieces and roughly chop leaves (keep separate). Thin-slice 1/2 medium onion. Slice 12 oz chicken breast thinly across the grain. Grate 1 tbsp ginger and measure 1 tbsp diced garlic. Cook 1/2 cup dry rice according to package (start this first).
2. Make sauce: In a small bowl whisk 3 tbsp soy sauce, 1/2 cup water, 2 tsp cornstarch, 1 tsp honey (or brown sugar), and juice of 1/2 lemon. Add 1 tsp sesame oil if using.
3. Sear chicken (stove): Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add sliced 12 oz chicken in a single layer. Cook 2–3 minutes, then toss and cook 1–2 minutes more until mostly cooked through. Transfer to a plate.
4. Stir-fry veg: Add remaining 1 tbsp neutral oil. Add the sliced 1/2 onion and bok choy stems. Stir-fry 2–3 minutes until the stems start to turn glossy and tender-crisp. Add 1 tbsp diced garlic and 1 tbsp grated ginger; stir 30 seconds.
5. Finish: Add bok choy leaves and toss 30–60 seconds until just wilted. Return chicken and any juices to the pan. Pour in the sauce and stir constantly 1–2 minutes until thick and glossy and chicken is fully cooked.
6. Serve: Spoon over cooked rice (about 3/4 cup cooked rice per person). Finish with black pepper and optional mint or sliced green onions.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin, 1 lb (sale price) 1 lb $2.99
• Green Cabbage, 1 lb 1 lb (about 1/2 small head), thin-sliced $0.99
• Honeycrisp Apple (any from list) 1 large, cored and sliced $2.49-$3.49
• Simple Truth Organic® Rosemary, 0.5 oz 1 tbsp chopped (or 1 tsp dried) $2.49
• Spice World® Fresh Diced Garlic, 5 oz 2 tsp $3.49
• Kroger® Gold Potatoes, 5 lb (sale) 2 medium gold potatoes (~12 oz total), cut into wedges $4.29
• Pantry: Dijon or whole-grain mustard 1 tbsp
• Pantry: apple cider vinegar (or white vinegar) 1 tbsp
• Pantry: olive oil 2 tbsp, divided
• Pantry: salt + black pepper to taste
• Optional: butter 1 tbsp (for finishing cabbage)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil for easy cleanup. Slice ~1 lb cabbage thin. Slice 1 large apple. Cut 2 medium gold potatoes (~12 oz) into wedges. Chop 1 tbsp fresh rosemary. Measure 2 tsp diced garlic.
2. Season pork: Pat 1 lb pork tenderloin dry. Rub with 1 tbsp olive oil, 1 tbsp Dijon, 2 tsp diced garlic, 1 tbsp chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper.
3. Roast potatoes + start pork (oven): Toss potato wedges with 1/2 tbsp olive oil, 1/2 tsp salt, and pepper. Put potatoes on one side of the sheet pan. Place the seasoned pork tenderloin on the other side. Roast 15 minutes.
4. Add cabbage + apple: Toss sliced cabbage and sliced apple with 1/2 tbsp olive oil, 1/2 tsp salt, and pepper. After the first 15 minutes, add cabbage/apple to the pan (spread out so it browns). Roast 12–18 minutes more, stirring cabbage once halfway, until pork hits 145°F in the thickest part and potatoes are tender.
5. Quick pan-gloss for cabbage (optional but great): While pork rests, scrape cabbage/apple into a skillet on medium heat. Add 1 tbsp vinegar and 1 tbsp butter (optional). Toss 1–2 minutes until glossy and lightly tangy.
6. Rest + serve: Rest pork 5–8 minutes, then slice. Plate with roasted potatoes and the cabbage-apple.

Ingredients

• Boneless Beef Chuck Roast, 1 lb (sale price) 1 lb, cut into 1-inch cubes $8.99
• Parsnips Bulk, 1 lb 2 medium parsnips (~8 oz), peeled and chunked $1.69
• Carrots, 1 lb 2 large carrots (~6 oz), sliced $1.69
• Simple Truth Organic® Yellow Onion 2 lb bag 1/2 large onion, diced $3.29
• Kroger® Gold Potatoes, 5 lb (sale) 1 large potato (~10–12 oz), cut into chunks $4.29
• Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
• Simple Truth Organic® Thyme (or Rosemary) 1 tsp thyme leaves (or 1/2 tsp dried) $2.49
• Kroger® Fresh Lemons Bag, 2 lb (or 1 lemon) 1/2 lemon, juiced (to finish) $4.99
• Pantry: tomato paste (optional) 1 tbsp
• Pantry: beef broth or stock 2 1/2 cups
• Pantry: flour 1 tbsp (optional, for light thickening)
• Pantry: olive oil 1 tbsp
• Pantry: salt + black pepper to taste
• Optional: parsley or mint 1–2 tbsp chopped Parsley $1.29; Mint $0.99-$2.49

Instructions

1. Prep: Cut 1 lb chuck roast into 1-inch cubes. Peel and chunk 2 medium parsnips (~8 oz). Slice 2 large carrots (~6 oz). Dice 1/2 large onion. Chunk 1 large gold potato (~10–12 oz). Measure 1 tbsp diced garlic and 1 tsp thyme. Season beef with 1 tsp salt and 1/2 tsp pepper.
2. Brown beef (stove, optional but best): Heat 1 tbsp olive oil in a skillet over medium-high. Brown beef cubes in 2 batches, 2–3 minutes per side. Transfer browned beef to slow cooker. (If skipping browning, just add beef directly.)
3. Build the slow cooker: Add onion, carrots, parsnips, potato, 1 tbsp diced garlic, and 1 tsp thyme to the slow cooker. Stir in 2 1/2 cups beef broth. Add 1 tbsp tomato paste if using.
4. Cook (slow cooker): Cover and cook on HIGH 3–4 hours or LOW 6–7 hours, until beef is tender and potatoes are soft.
5. Thicken lightly (optional): For a slightly thicker stew, whisk 1 tbsp flour with 2 tbsp cold water, stir into the slow cooker, and cook 10–15 minutes on HIGH.
6. Finish bright: Turn off heat. Stir in juice of 1/2 lemon. Taste and add salt/pepper as needed. Top with 1–2 tbsp chopped parsley (or mint) if using.
7. Serve: Ladle into bowls. If you want a starch side beyond the potatoes in-stew, serve with bread you already have—but it’s satisfying as-is.