Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets (1 lb) 1 lb $3.50 (sale)
• Zucchini 1 lb, cut into 1/2-inch half-moons $1.19/lb
• Green Cabbage 1 lb (about 1/2 medium), thinly sliced $0.79/lb
• Kroger® Radishes (16 oz) 1 bag, thinly sliced $1.99
• Fresh Limes 1 lime, juiced (plus wedges to serve if you like) $0.89 each
• Jumbo Yellow Onions 1 small onion, thinly sliced (optional, for slaw) $0.89/lb

Instructions

1. Prep: Pat dry 1 lb chicken breast cutlets; season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper (use what you have). Zest/juice 1 lime into a small bowl; stir in 2 tbsp olive oil (pantry) and 1 tsp dried oregano (or Italian seasoning).
2. Prep: Slice 1 lb zucchini into 1/2-inch half-moons. Thinly slice about 1 lb green cabbage (about 1/2 a medium head). Thinly slice 1 bag (16 oz) radishes. If using onion, thinly slice 1 small onion.
3. Make the slaw: In a large bowl, toss sliced cabbage (1 lb), sliced radishes (16 oz), and optional sliced onion with half the lime-oil dressing. Taste and add a pinch more salt/pepper as needed. Set aside to crisp up while you cook.
4. Sear the chicken (stove): Heat a large skillet over medium-high heat with 1 tbsp oil (pantry). Add chicken cutlets (1 lb) in a single layer and cook 3–4 minutes per side until browned and the thickest part reaches 165°F. Transfer to a plate; drizzle with 1–2 tbsp of the remaining lime dressing.
5. Cook the zucchini (stove): In the same skillet, add 1 lb zucchini and a pinch of salt. Cook 6–8 minutes, tossing occasionally, until browned in spots and tender-crisp. Add 1 tbsp water if the pan gets too dry.
6. Serve: Plate chicken with the sautéed zucchini and a big pile of cabbage–radish slaw. Finish with extra lime wedges if you want it punchier.

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (1 lb) 1 lb $6.99 (sale)
• Kroger® Russet Potatoes (5 lb bag) About 1 1/4 lb potatoes (roughly 2 medium), cut into 1-inch chunks $2.49
• Green Asparagus (1 lb) 1 lb, woody ends trimmed $3.49
• Fresh Limes 1 lime, juiced (or serve as wedges) $0.89 each
• Jumbo Yellow Onions 1/2 onion, thinly sliced (optional, for the shrimp pan) $0.89/lb

Instructions

1. Prep (oven): Heat oven to 425°F. Cut about 1 1/4 lb russet potatoes into 1-inch chunks; toss on a sheet pan with 2 tbsp oil (pantry), 1 tsp kosher salt, and 1/2 tsp black pepper. Roast 25 minutes, tossing once at the 15-minute mark.
2. Prep: Trim 1 lb asparagus (snap or cut off woody ends). Toss asparagus with 1 tbsp oil (pantry) and a pinch of salt.
3. Roast the asparagus (oven): After potatoes have roasted 25 minutes, push potatoes to one side and add asparagus to the other side of the same sheet pan. Roast 10–12 minutes more, until asparagus is tender-crisp and potatoes are browned and done.
4. Cook the shrimp (stove): While asparagus roasts, pat dry 1 lb shrimp. Heat a large skillet over medium-high with 1 tbsp oil (pantry). Add optional 1/2 onion, thinly sliced, and cook 2 minutes to soften. Add shrimp with 1 tsp salt, 1/2 tsp pepper, and 2 minced garlic cloves (pantry). Cook 1–2 minutes per side until just pink and opaque.
5. Finish: Turn off heat and swirl in 1–2 tbsp butter (pantry) plus juice of 1 lime. Taste and adjust salt/citrus.
6. Serve: Divide roasted potatoes and asparagus between 2 plates and spoon the garlicky lime shrimp over the top (or alongside).

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $2.49 (sale)
• Red Cabbage 1 lb (about 1/2 head), thinly sliced $0.99/lb
• Large Gala Apple - Each 1 large apple, sliced $1.19/lb
• Jumbo Yellow Onions 1 small onion, thinly sliced $0.89/lb
• Fresh Limes 1 lime, juiced (optional but great for brightness at the end) $0.89 each

Instructions

1. Prep (oven): Heat oven to 425°F. Pat dry 1 lb pork tenderloin. Season all over with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika (pantry).
2. Sear (stove): Heat an oven-safe skillet over medium-high with 1 tbsp oil (pantry). Sear pork tenderloin 2–3 minutes per side until browned all over.
3. Roast (oven): Transfer skillet to the oven and roast 12–18 minutes, until the thickest part reaches 145°F. Move pork to a cutting board and rest 5–10 minutes.
4. Cook the cabbage-apple sauté (stove): While pork roasts/rests, heat a second skillet over medium with 1 tbsp oil (pantry). Add 1 small thinly sliced onion and cook 3 minutes. Add 1 lb thinly sliced red cabbage plus 1/2 tsp salt; cook 6–8 minutes, tossing, until wilted and glossy. Add 1 sliced large Gala apple and cook 3–4 minutes more until just softened but not mushy.
5. Finish: Squeeze in juice of 1 lime (optional) and add a pinch of black pepper. Taste and adjust salt.
6. Serve: Slice rested pork into medallions and serve over (or alongside) the warm cabbage-and-apple sauté.