Careme Recipes

Ingredients

• Simple Truth Natural Chicken Breasts (or Chicken Breast Tenders) 1 lb, cut into 1 1/2-inch chunks $7.49/lb (or $8.49/lb)
• Kroger® Mixed Bell Peppers (or Mini Sweet Peppers) 2 bell peppers, 1-inch pieces (or ~8 oz mini peppers halved) $5.99/2 ct (or $5.99/16 oz)
• Jumbo Sweet Onions 1/2 large, 1-inch pieces $2.49/lb
• Fresh Lemons 1 lemon (zest + 1–2 tbsp juice) $4.99/2 lb bag
• Organic Cilantro 1/2 bunch, chopped $1.99
• Garlic 3 cloves, grated/minced $1.50 each
• Ginger Root 1-inch piece, grated $4.99/lb
• Pantry: olive oil 2 tbsp
• Pantry: salt 1 tsp
• Pantry: garam masala 2 tsp
• Pantry: ground cumin 1 tsp
• Pantry: smoked paprika or chili powder 1 tsp
• Pantry: honey (optional) 1 tsp (rounds edges for scotch pairing)

Instructions

1. Make spice marinade: In a bowl mix 2 tbsp olive oil, zest of 1 lemon, 1–2 tbsp lemon juice, 3 grated garlic cloves, 1-inch grated ginger, 2 tsp garam masala, 1 tsp cumin, 1 tsp paprika/chili powder, 1 tsp salt, and 1 tsp honey (optional).
2. Toss chicken chunks in marinade; let sit 10–15 minutes while you prep veg.
3. Heat oven to 450°F. (If using wooden skewers, soak 20 minutes; or just roast loose for easy transport.)
4. Skewers or tray: Thread chicken + peppers + onion onto skewers, OR spread everything on a sheet pan in one layer.
5. Roast 18–22 minutes, flipping once, until chicken is cooked through (165°F) and edges char slightly.
6. Finish: Toss with chopped cilantro and an extra squeeze of lemon.
7. Transport/reheat: Pack skewers in a foil-lined container. Microwave 45–75 seconds per serving just to warm (don’t overheat). Serve with lemon wedges and cilantro on the side.

Ingredients

• Certified Angus Beef Choice Top Round Steak (1 Steak) 1 lb, cut into 3/4-inch cubes $11.99/lb
• Jumbo Yellow Onions 1/2 lb, thinly sliced $1.49/lb
• Kroger® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $3.69/8 oz
• Curly Mustard Greens 1/2 bunch, chopped $2.49 each
• Garlic 2 cloves, minced $1.50 each
• Pompeii® Lemon Juice 1–2 tsp (optional for greens) $2.50
• Pantry: olive oil or butter 2–3 tbsp total
• Pantry: salt, black pepper to taste
• Pantry: Worcestershire or soy sauce (optional) 1 tsp

Instructions

1. Cut steak into 3/4-inch cubes; season with salt and plenty of black pepper.
2. Sear: Heat 1 tbsp oil in a large skillet over high heat. Brown steak bites in 2 batches (so they sear, not steam), ~2 minutes per side. Remove to a bowl.
3. Onion-mushroom pan: Lower to medium-high. Add 1 tbsp butter/oil, then onions; cook 5–7 min until browned. Add mushrooms and cook 5–6 min until deeply golden. Add garlic 30 sec. Splash in 1 tsp Worcestershire/soy (optional).
4. Return steak bites and toss 30–60 sec to coat (keep them juicy).
5. Greens: In the same pan (or a second), wilt chopped mustard greens with a splash of water and pinch of salt; finish with 1–2 tsp lemon juice if you want brightness.
6. Transport/reheat: Pack steak bites with onions/mushrooms together (they protect the meat). Microwave in short bursts (30 sec at a time) until just warm.

Ingredients

• Kroger® Ground Pork 1 lb $3.99/16 oz (sale)
• Napa Cabbage (or Green Cabbage) 1/2 lb, thinly sliced $2.99/lb (or $1.49/lb)
• English Cucumber 1, julienned or thinly sliced $1.99 each
• Fresh Lemons 1 lemon (2 tbsp juice) $4.99/2 lb bag
• Garlic 2 cloves, grated/minced $1.50 each
• Ginger Root 1-inch piece, grated $4.99/lb
• Organic Cilantro 1/2 bunch, chopped $1.99
• Pantry: garam masala 2 tsp
• Pantry: ground cumin 1 tsp
• Pantry: salt 1 tsp
• Pantry: olive oil 1 tbsp
• Pantry: honey (optional) 1 tsp (for balance)

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Meatball mix: Combine ground pork, garlic, ginger, 2 tsp garam masala, 1 tsp cumin, 1 tsp salt, black pepper, and half the chopped cilantro. Mix gently.
3. Form 14–16 small meatballs (bite-size). Lightly oil hands if needed. Place on sheet pan and brush/drizzle with a little oil.
4. Roast 14–18 minutes until browned and cooked through (160°F).
5. Crunchy lemon slaw (pack separately): Toss sliced cabbage + cucumber with 2 tbsp lemon juice, 1 tsp honey (optional), remaining cilantro, salt/pepper. Keep chilled.
6. Transport/reheat: Pack meatballs in one container; microwave 45–60 seconds to warm. Serve with cold slaw on the side (or spoon slaw on top right before eating).