Careme Recipes

Ingredients

• Boneless Skinless Chicken Breast 1 pack, about 1 lb $5.99
• Cauliflower 1 small head $3.99
• Organic Red Onion 1 medium $2.99
• Grape Tomatoes, 1 PT 1 pint $3.29
• Lemon 1 $0.99
• Organic Oregano 1 tsp, or substitute thyme if needed pantry/not listed
• Organic Garlic, 3 CT 2 cloves $2.89
• Italian Parsley Bunch 1/2 bunch $1.29

Instructions

1. Heat oven to 425°F.
2. Cut the cauliflower into florets and slice the red onion into wedges. Toss with olive oil, salt, pepper, and 1 minced garlic clove on a sheet pan.
3. Roast for 15 minutes.
4. Meanwhile season the chicken breasts with salt, pepper, lemon zest, oregano, and a little olive oil.
5. Push vegetables to the sides, add chicken to the pan, and scatter in the grape tomatoes.
6. Roast 12 to 18 minutes more until the chicken reaches 165°F and the vegetables are browned.
7. Mix chopped parsley, remaining garlic, and lemon juice. Spoon over everything before serving.

Ingredients

• Cod Fillets, 10.5 OZ 1 pack $8.99
• Green Asparagus 1 bunch $4.99
• Organic Yellow Potato 2 medium $2.59
• Lemon 1 $0.99
• Organic Dill, 0.5 OZ 1 pack, use 1 tbsp $2.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Yellow Onion 1/2 medium $1.49

Instructions

1. Heat oven to 425°F.
2. Thinly slice the potatoes and half an onion. Toss with olive oil, salt, pepper, and 1 minced garlic clove. Spread on a sheet pan and roast 15 minutes.
3. Trim the asparagus and toss with a little oil, salt, and pepper.
4. Season cod with salt, pepper, lemon zest, chopped dill, and remaining garlic.
5. Remove the pan, add asparagus and place the cod on top or beside the potatoes. Return to oven for 10 to 12 minutes until cod flakes easily and potatoes are tender.
6. Finish with lemon juice before serving.

Ingredients

• 365 by Whole Foods Market, Ground Chicken, Step 2, 16 Ounce 1 pack $5.99
• Red Bell Peppers 2 peppers $3.29
• Yellow Onion 1 medium $1.49
• Organic Roma Tomatoes, 16 OZ 2 tomatoes $2.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Lemon 1/2 lemon $0.99
• Italian Parsley Bunch 1/2 bunch $1.29
• Organic Dill, 0.5 OZ 1 pack, use 2 tsp $2.99

Instructions

1. Slice the bell peppers into strips, dice the onion, mince the garlic, and chop the tomatoes and parsley.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook 4 to 5 minutes until softened.
3. Add garlic and ground chicken. Cook 6 to 8 minutes, breaking it up, until fully cooked.
4. Stir in the bell peppers and chopped tomatoes. Season with salt, pepper, dill, and a squeeze of lemon.
5. Cook 8 to 10 minutes until the peppers are tender and the mixture is slightly saucy.
6. Stir in chopped parsley and serve hot.

Ingredients

• 365 by Whole Foods Market, Ground Chicken, Step 2, 16 Ounce 1 pack $5.99
• Yellow Onion 2 medium $1.49
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Dino Kale 1 bunch $2.99
• Organic Roma Tomatoes, 16 OZ 2 to 3 tomatoes $2.99
• Lemon 1 $0.99
• Organic Ginger Puree, 2.8 OZ 1 tablespoon $3.99

Instructions

1. Thinly slice 2 medium yellow onions, mince 3 garlic cloves, chop 2 to 3 roma tomatoes, and strip and chop 1 bunch dino kale.
2. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and cook 10 to 12 minutes until very soft and lightly golden.
3. Stir in the garlic and ginger puree and cook 1 minute.
4. Add the chopped tomatoes and cook 5 to 7 minutes until they break down into a thick sauce. Season with salt and black pepper. If you have paprika or chili flakes in your pantry, add a little here.
5. Add 1 pack ground chicken, breaking it up with a spoon. Cook 6 to 8 minutes until fully cooked and coated in the onion-tomato mixture.
6. Add the kale with a splash of water, cover, and cook 3 to 5 minutes until tender.
7. Finish with juice from half to 1 lemon. Taste and adjust seasoning, then serve hot.