Careme Recipes

Ingredients

• Boneless pork top loin chops thin cut value pack 12 oz $3.99/lb
• Bok choy 1 lb $0.99/lb
• Kroger whole white mushrooms 8 oz $2.29
• Green cabbage 1/2 lb $0.99/lb
• Ginger root 1 1/2 tablespoons, grated $1.99/lb
• Garlic 2 cloves $0.50 each
• Fresh jalapeno peppers 1 small $0.99/lb sale
• Green onions 2 $0.89 each
• Fresh limes 1 $1.69 each

Instructions

1. Prep 12 ounces boneless pork top loin chops at $3.99 per pound by slicing them into thin bite-size strips. Chop 1 pound bok choy at $0.99 per pound into stems and leaves, keeping them separate. Slice 8 ounces whole white mushrooms at $2.29, shred 1/2 pound green cabbage at $0.99 per pound, grate 1 1/2 tablespoons ginger root from the $1.99 per pound piece, mince 2 garlic cloves from 1 garlic bulb at $0.50 each, thinly slice 1 small jalapeno from the $0.99 per pound sale pile, and slice 2 green onions at $0.89 each.
2. Heat a large skillet or wok on the stove over medium-high heat with a little pantry oil. Add the 12 ounces sliced pork and cook 3 to 4 minutes until lightly browned and just cooked through. Remove to a plate.
3. Add the 8 ounces sliced mushrooms, the bok choy stems from the 1 pound bunch, the 1/2 pound shredded cabbage, the 1 1/2 tablespoons grated ginger, the 2 minced garlic cloves, and the sliced jalapeno. Stir-fry 3 to 4 minutes until the vegetables start to soften and pick up color.
4. Add the bok choy leaves and return the cooked 12 ounces pork to the skillet. Squeeze in the juice of 1 lime at $1.69 and add a splash of water to help everything glaze and steam together. Cook 1 to 2 minutes more until the leaves wilt and the pan looks glossy.
5. Finish with the 2 sliced green onions. Taste and adjust with pantry salt, pepper, or a dash of soy sauce if you keep it on hand.
6. Serve hot in shallow bowls as a complete protein-and-vegetable meal for 2.

Ingredients

• Kroger hardwood smoked polska kielbasa sausage pork and beef link 14 oz $2.99
• Loose red beets 1 lb $0.89/lb
• Carrots 1 lb $0.99/lb
• Jumbo yellow onions 1/2 lb $1.29/lb
• Fresh large lemon 1 $0.60 each
• Parsley 1/2 bunch $1.29 each

Instructions

1. Prep the oven to 425°F. Peel and cut 1 pound loose red beets at $0.89 per pound into 3/4-inch wedges. Peel and cut 1 pound carrots at $0.99 per pound into thick batons. Slice 1/2 pound jumbo yellow onions at $1.29 per pound into wedges. Slice 14 ounces hardwood smoked polska kielbasa sausage at $2.99 into thick coins. Finely chop 1/2 bunch parsley from the $1.29 bunch and cut 1 large lemon at $0.60 in half.
2. Spread the 1 pound beets, 1 pound carrots, and 1/2 pound onion on a sheet pan or baking dish. Toss with pantry oil, salt, and pepper. Roast 20 minutes.
3. Add the 14 ounces sliced kielbasa to the pan, toss everything, and roast 15 to 18 minutes more until the vegetables are tender and caramelized and the sausage is browned at the edges.
4. Squeeze half of the $0.60 lemon over the hot tray and toss again. Sprinkle with the chopped 1/2 bunch parsley.
5. Serve the sausage with the roasted beets, carrots, and onions as the built-in side. Cut the remaining lemon half into wedges for the table.

Ingredients

• Catfish fillets value pack 12 oz $9.99/lb
• Cal Fresco tomatillos peeled 2-pound bags 1 lb $2.50
• Fresh jalapeno peppers 1-2 $0.99/lb sale
• Cilantro 1/2 bunch $0.79 each
• Fresh limes 1 $1.69 each
• Zucchini tray 2 zucchini $2.00
• Garlic 2 cloves $0.50 each
• Jumbo white onions 1/2 lb $1.29/lb

Instructions

1. Prep the grill for medium-high heat and the oven to 425°F. Pat dry 12 ounces catfish fillets at $9.99 per pound. Slice 2 zucchini from the $2.00 tray into long planks. Slice 1/2 pound jumbo white onion at $1.29 per pound into thick rounds or wedges. Peel and halve 1 pound tomatillos from the $2.50 bag. Slice 1 to 2 jalapenos from the $0.99 per pound sale pile. Mince 2 garlic cloves from 1 garlic bulb at $0.50 each. Chop 1/2 bunch cilantro from the $0.79 bunch and cut 1 lime at $1.69 in half.
2. Toss the 2 sliced zucchini and 1/2 pound onion with pantry oil, salt, and pepper. Spread on a sheet pan and roast 18 to 22 minutes, turning once, until tender and browned at the edges.
3. While the vegetables roast, place the 1 pound tomatillos and 1 to 2 sliced jalapenos in a skillet on the stove with a little oil. Cook over medium-high heat 8 to 10 minutes until softened and blistered in spots. Add the 2 minced garlic cloves and cook 30 seconds more.
4. Transfer the cooked 1 pound tomatillos, 1 to 2 jalapenos, and 2 garlic cloves to a blender or chop finely by hand, then mix with the juice of half the $1.69 lime, half of the chopped 1/2 bunch cilantro, and a splash of water to make a spoonable sauce. Season with pantry salt to taste.
5. Brush the 12 ounces catfish with a little pantry oil and season with salt and pepper. Grill the catfish 3 to 4 minutes per side until lightly charred and it flakes easily.
6. Serve the grilled 12 ounces catfish topped with the tomatillo-jalapeno sauce, alongside the roasted zucchini and onions. Finish with the remaining chopped cilantro and the remaining lime half in wedges.