Careme Recipes

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
• Green Asparagus 1 lb $3.99/lb
• Yukon Gold Potatoes 1 lb $1.29/lb
• Kroger Sliced White Mushrooms 8 oz $2.49
• Jumbo Yellow Onion 1/2 lb $0.99/lb
• Garlic 2 cloves $0.69 each
• Kroger 99% Fat Free Beef Broth Can 1 can, about 1 3/4 cups used $0.89
• Simple Truth Organic Rosemary 1 tsp chopped, optional $2.49
• Pantry: olive oil, butter, salt, black pepper as needed pantry

Instructions

1. Prep 1 lb Kroger Fresh Natural Pork Tenderloin ($3.49/lb sale) by trimming any silver skin and cutting it into 2 equal portions for 2 people. Pat dry and season all over with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped rosemary if using.
2. Heat the oven to 425°F. Cut 1 lb Yukon Gold Potatoes ($1.29/lb) into 1-inch pieces. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a sheet pan. Roast for 15 minutes.
3. Trim 1 lb Green Asparagus ($3.99/lb). After the potatoes have roasted 15 minutes, add the asparagus to the same pan or a second pan with 1 tbsp olive oil and a pinch of salt. Roast the potatoes and asparagus 12-15 minutes more, until the potatoes are tender and the asparagus is just browned at the tips.
4. While the vegetables roast, thinly slice 1/2 lb Jumbo Yellow Onion (about $0.50) and mince 2 cloves Garlic from 1 bulb ($0.69 each bulb, about $0.15 used). Slice open 8 oz Kroger Sliced White Mushrooms ($2.49) if any pieces are large.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the seasoned 1 lb pork tenderloin pieces for 3-4 minutes per side until well browned. Lower the heat and cook 3-5 minutes more, turning as needed, until the center reaches 145°F. Transfer the pork to a plate to rest.
6. In the same skillet, add the sliced 1/2 lb onion and cook 4 minutes. Add the 8 oz mushrooms and cook 5 minutes until browned and their moisture cooks off. Stir in the minced 2 cloves garlic and cook 30 seconds.
7. Pour in 1 cup Kroger 99% Fat Free Beef Broth ($0.89 can; about $0.50 used) and scrape up the browned bits. Simmer 3-4 minutes. For a richer finish, swirl in 1 tbsp butter from the pantry. Taste and adjust with salt and pepper.
8. Slice the rested pork tenderloin. Plate the pork with the roasted 1 lb potatoes and 1 lb asparagus, then spoon the mushroom-onion pan sauce over the top. Serve with Pinot Noir or Chardonnay.

Ingredients

• Simple Truth Natural Boneless Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49/lb sale
• Bok Choy 1 lb $2.77/lb sale
• Kroger Tri-Color Bell Peppers 20 oz bag, use about 3 peppers $3.99
• Spice World Fresh Peeled Ginger Bag 1 tbsp grated $3.99
• Garlic 2 cloves $0.69 each
• Kroger Gold Potatoes 1 lb $3.99 sale
• Jumbo White Onion 1/2 lb $0.99/lb
• Simple Truth Organic Low Sodium Free Range Chicken Broth 1/2 cup $1.79 sale
• Pantry: soy sauce, oil, cornstarch or flour, salt, pepper as needed pantry

Instructions

1. Prep 1 lb Simple Truth Natural Boneless Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! ($4.49/lb sale) by cutting into bite-size strips. Season lightly with 1/4 tsp salt and 1/4 tsp pepper.
2. Scrub 1 lb Kroger Gold Potatoes ($3.99 for 5 lb bag; about $0.80 used) and cut into small 1/2-inch cubes so they cook quickly. Thinly slice 1/2 lb Jumbo White Onion (about $0.50). Slice about 3 peppers from the Kroger Tri-Color Bell Peppers bag ($3.99; about $1.80 used). Trim and chop 1 lb Bok Choy ($2.77/lb sale), keeping stems and leaves separate. Grate 1 tbsp peeled ginger from the bag ($3.99; about $0.30 used) and mince 2 cloves Garlic from 1 bulb ($0.69 each bulb; about $0.15 used).
3. Heat 1 tbsp oil in a large skillet over medium heat. Add the 1 lb diced potatoes and cook 10-12 minutes, stirring often, until browned and tender. Transfer to a plate and keep warm.
4. Add another 1 tbsp oil to the skillet over medium-high heat. Add the 1 lb chicken thigh strips and cook 5-6 minutes until browned and cooked through. Transfer to the plate with the potatoes.
5. Add the sliced 1/2 lb onion and sliced peppers from the Kroger Tri-Color Bell Peppers bag to the skillet. Stir-fry 3 minutes. Add the chopped bok choy stems and cook 2 minutes more. Add the bok choy leaves, 1 tbsp grated ginger, and minced 2 cloves garlic, and cook 1 minute until fragrant.
6. Stir together 1/2 cup Simple Truth Organic Low Sodium Free Range Chicken Broth ($1.79 sale carton; about $0.45 used), 2 tbsp soy sauce from the pantry, and 1 tsp cornstarch or flour from the pantry. Pour into the pan and simmer 1-2 minutes until lightly thickened.
7. Return the cooked chicken and potatoes to the skillet and toss for 1 minute to coat everything in the ginger-garlic sauce. Taste and add more pepper or a splash more soy sauce if needed.
8. Serve hot in shallow bowls. This is excellent with Riesling or Sauvignon Blanc.

Ingredients

• Tuna Steak Wild Caught Frozen 1 lb $8.99/lb sale
• Green Asparagus 1 lb $3.99/lb
• Russet Potato 1 lb $0.99/lb
• Green Top Red Radishes 1 bunch $1.49
• Fresh Organic Lemon 1 $1.29 each
• Jumbo Red Onions 1/2 lb $1.09/lb
• Parsley 2 tbsp chopped, optional $1.29
• Garlic 1 clove $0.69 each
• Pantry: olive oil, salt, black pepper as needed pantry

Instructions

1. Prep 1 lb Tuna Steak Wild Caught Frozen ($8.99/lb sale) by thawing if needed and patting very dry. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp olive oil, and the zest plus 1 tbsp juice from 1 Fresh Organic Lemon ($1.29 each). Let sit while the sides cook.
2. Dice 1 lb Russet Potato ($0.99/lb) into small cubes. Thinly slice 1/2 lb Jumbo Red Onions (about $0.55). Trim and halve 1 bunch Green Top Red Radishes ($1.49). Mince 1 clove Garlic from 1 bulb ($0.69 each bulb; about $0.08 used). Chop 2 tbsp Parsley ($1.29 bunch; about $0.25 used) if using.
3. Bring a small pot of salted water to a boil. Add the 1 lb diced Russet Potato and simmer 6-7 minutes until just tender. Drain well.
4. Heat a large skillet on the stove over medium-high heat with 1 tbsp olive oil. Add the parboiled 1 lb potato cubes and cook 5 minutes, stirring occasionally. Add the sliced 1/2 lb red onion and the halved radishes, season with a pinch of salt and pepper, and cook 6-8 minutes more until the potatoes are crisp and the radishes are lightly sweetened and tender. Stir in the minced 1 clove garlic for the last 30 seconds.
5. While the hash cooks, preheat a grill or grill pan to medium-high. Toss 1 lb Green Asparagus ($3.99/lb) with 1 tbsp olive oil, a pinch of salt, and a little more lemon zest if you like. Grill 4-6 minutes, turning once, until crisp-tender and lightly charred.
6. Grill the seasoned 1 lb tuna steaks for about 2-3 minutes per side for medium-rare, depending on thickness. If you prefer more done, cook 1 minute longer per side. Rest the tuna 2 minutes.
7. Finish the potato-radish hash with 1 tbsp lemon juice from the same lemon and the chopped 2 tbsp parsley if using. Taste and adjust salt and pepper.
8. Slice the tuna if desired and serve with the grilled 1 lb asparagus and the warm potato-radish hash. Pour any resting juices from the tuna over the plate. Serve with Sauvignon Blanc or Pinot Gris.