Careme Recipes

Ingredients

• Pork shoulder boneless Boston butt roast about 3 lb $3.29/lb sale
• Jumbo yellow onions 1 lb, sliced $1.49/lb
• Garlic 3 cloves, minced $1.50 each
• Fresh lemons 1 lemon, zested and juiced $4.99 per 2 lb bag
• Organic parsley or parsley 2 tablespoons chopped $1.99 each or $1.69 each
• Oil, salt, black pepper as needed pantry

Instructions

1. Prep 3 lb Pork Shoulder Boneless Boston Butt Roast at $3.29/lb by cutting it into 3 to 4 large chunks and seasoning all over with 2 teaspoons salt and 1 teaspoon black pepper. Slice 1 lb Jumbo Yellow Onions at $1.49/lb and mince 3 cloves Garlic from 1 garlic bulb at $1.50 each. Zest and juice 1 lemon from the Kroger Fresh Lemons Bag at $4.99 per 2 lb bag. Chop 2 tablespoons Parsley at $1.69 to $1.99 each.
2. Heat 1 tablespoon oil in a large slow cooker-safe skillet or directly in the slow cooker insert if stovetop-safe. Brown the 3 lb seasoned pork shoulder for 2 to 3 minutes per side to build flavor.
3. Transfer the browned 3 lb pork shoulder to the slow cooker. Add the 1 lb sliced onions, 3 minced garlic cloves, lemon zest, 2 tablespoons lemon juice, and 1/2 cup water.
4. Cook the 3 lb pork shoulder on low for 6 to 7 hours until very tender and easy to shred.
5. Transfer the cooked pork to a tray and shred it with two forks. Skim excess fat from the cooking liquid, then toss the shredded pork with a few spoonfuls of the oniony juices and the 2 tablespoons chopped parsley.
6. For crisp edges, heat a large skillet over medium-high heat and cook portions of the shredded pork with some onions for 4 to 5 minutes until browned in spots.
7. Cool and portion for the week. Use with potatoes, cabbage, salad greens, or beans.

Ingredients

• Certified Angus Beef 80/20 Ground Chuck 1 lb $6.99/lb sale
• Yellow onion 3 lb bag 1 medium onion $3.49 sale
• Green cabbage 1 lb, thinly sliced $1.49/lb
• Whole white mushrooms or sliced white mushrooms 8 oz, sliced $2.79 per 8 oz or $6.00 per 24 oz
• Garlic 2 cloves, minced $1.50 each
• Organic parsley or parsley 2 tablespoons chopped $1.99 each or $1.69 each
• Oil, salt, black pepper as needed pantry

Instructions

1. Prep 1 lb Certified Angus Beef 80/20 Ground Chuck at the sale price of $6.99/lb. Dice 1 medium onion from the Kroger Yellow Onion 3 lb Bag at $3.49 sale. Thinly slice 1 lb Green Cabbage at $1.49/lb. Slice 8 oz Kroger Whole White Mushrooms at $2.79 per 8 oz if not pre-sliced. Mince 2 cloves Garlic from 1 bulb at $1.50 each. Chop 2 tablespoons Parsley at $1.69 to $1.99 each.
2. Heat a large skillet over medium-high heat. Add the 1 lb ground chuck and cook for 5 to 6 minutes, breaking it up, until browned. Drain off excess fat if desired.
3. Add the diced onion, sliced 8 oz mushrooms, and 2 minced garlic cloves to the skillet with the browned beef. Cook for 4 to 5 minutes until the onion softens and the mushrooms release moisture.
4. Add the 1 lb sliced cabbage, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 6 to 8 minutes, stirring often, until the cabbage is wilted but not mushy.
5. Stir in the 2 tablespoons chopped parsley and taste for seasoning.
6. Cool and portion. This protein prep pairs especially well with roasted potatoes, lettuce leaves, or braised carrots.

Ingredients

• Boneless skinless chicken breast tenders 1.5 lb $8.49/lb
• Ginger root or peeled ginger 1 tablespoon grated $4.99/lb or $3.99 per 4 oz
• Fresh lemons 1 lemon, zested and juiced $4.99 per 2 lb bag
• Garlic 2 cloves, minced $1.50 each
• Green onions 2, sliced $1.50 each
• Oil, salt, black pepper as needed pantry

Instructions

1. Prep 1.5 lb Draper Valley Boneless Skinless Chicken Breast Tenders at $8.49/lb by patting dry. Grate 1 tablespoon Ginger Root at $4.99/lb or use peeled ginger at $3.99 per 4 oz. Zest and juice 1 lemon from the Kroger Fresh Lemons Bag at $4.99 per 2 lb bag. Mince 2 cloves Garlic from 1 bulb at $1.50 each. Slice 2 Green Onions at $1.50 each.
2. Heat the oven to 425°F. In a bowl, combine 1 tablespoon grated ginger, the zest and juice of 1 lemon, 2 minced garlic cloves, 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Toss the 1.5 lb chicken breast tenders in the ginger-lemon mixture and let sit for 10 minutes while the oven heats.
4. Arrange the 1.5 lb marinated chicken tenders on a parchment-lined sheet pan in a single layer. Roast for 12 to 15 minutes until cooked through.
5. Rest the roasted chicken tenders for 5 minutes, then slice and toss with the 2 sliced green onions.
6. Cool and portion for the week. Great with roasted carrots, cabbage slaw, or potatoes.

Ingredients

• Russet potatoes 3 lb $2.99 per 5 lb bag or $1.29/lb
• Garlic 2 cloves, minced $1.50 each
• Parsley 1 tablespoon chopped $1.69 each
• Oil, salt, black pepper as needed pantry

Instructions

1. Prep 3 lb Russet Potatoes using the best value option, ideally the Kroger Russet Potatoes 5 lb bag at $2.99. Scrub well and cut the 3 lb potatoes into 1-inch chunks. Mince 2 cloves Garlic from 1 bulb at $1.50 each and chop 1 tablespoon Parsley at $1.69 each.
2. Heat the oven to 425°F. Toss the 3 lb potato chunks with 1 1/2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a sheet pan.
3. Roast the 3 lb seasoned russet potatoes for 30 minutes, flipping once halfway, until browned and tender.
4. Toss the hot roasted potatoes with the 2 minced garlic cloves and return to the oven for 2 minutes just to take the raw edge off the garlic.
5. Finish the roasted potatoes with 1 tablespoon chopped parsley. Cool before portioning.

Ingredients

• Sweet potatoes 2.5 lb $2.49/lb or $2.29/lb red sweet potatoes
• Fresh lemons 1/2 lemon $4.99 per 2 lb bag
• Oil, salt, black pepper as needed pantry

Instructions

1. Prep 2.5 lb Sweet Potatoes at $2.49/lb or Red Sweet Potatoes at $2.29/lb by peeling if desired and cutting into 3/4-inch cubes. Cut 1/2 lemon from the Kroger Fresh Lemons Bag at $4.99 per 2 lb bag.
2. Heat the oven to 425°F. Toss the 2.5 lb sweet potato cubes with 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper on a sheet pan.
3. Roast the 2.5 lb seasoned sweet potatoes for 25 to 30 minutes, stirring once, until tender and caramelized on the edges.
4. Squeeze the 1/2 lemon over the hot roasted sweet potatoes and toss gently. Cool and portion for the week.

Ingredients

• Green cabbage 1.5 lb, sliced $1.49/lb
• Jumbo sweet onion or yellow onion 1/2 lb, sliced $2.49/lb or $1.49/lb
• Garlic 2 cloves, minced $1.50 each
• Fresh lemon 1/2 lemon $4.99 per 2 lb bag
• Oil, salt, black pepper as needed pantry

Instructions

1. Prep 1.5 lb Green Cabbage at $1.49/lb by slicing thinly. Slice 1/2 lb Jumbo Sweet Onion at $2.49/lb or Jumbo Yellow Onion at $1.49/lb. Mince 2 cloves Garlic from 1 bulb at $1.50 each. Cut 1/2 lemon from the Kroger Fresh Lemons Bag at $4.99 per 2 lb bag.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the 1/2 lb sliced onion and cook for 3 to 4 minutes until beginning to soften.
3. Add the 1.5 lb sliced cabbage, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 8 to 10 minutes, tossing often, until the cabbage is tender-crisp with browned edges.
4. Squeeze the 1/2 lemon over the cooked cabbage and toss. Cool before portioning.

Ingredients

• Carrots 1 lb $1.69/lb or $2.49 per 2 lb bag
• Broccoli crown or florets 1 lb $3.29/lb or $3.49 per 8 oz
• Garlic 2 cloves, minced $1.50 each
• Oil, salt, black pepper as needed pantry

Instructions

1. Prep 1 lb Carrots at $1.69/lb by peeling if desired and cutting into sticks. Cut 1 lb Broccoli Crown at $3.29/lb into florets, or use bagged florets. Mince 2 cloves Garlic from 1 bulb at $1.50 each.
2. Heat the oven to 425°F. Toss the 1 lb carrots and 1 lb broccoli with 1 1/2 tablespoons oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper on a sheet pan.
3. Roast the vegetables for 18 minutes. Add the 2 minced garlic cloves, toss, and roast 4 to 5 minutes more until the broccoli is browned at the edges and the carrots are tender.
4. Cool and portion. This works with all three proteins and both carb preps.

Ingredients

• Dry white beans 1 cup, soaked overnight pantry/assumed staple
• Yellow onion 1/2 lb, diced $1.49/lb
• Garlic 3 cloves, minced $1.50 each
• Simple Truth Organic low sodium chicken broth or water 2 cups broth plus water as needed $1.79 sale per 32 oz
• Fresh lemon 1/2 lemon $4.99 per 2 lb bag
• Parsley 1 tablespoon chopped $1.69 each
• Salt, black pepper, oil as needed pantry

Instructions

1. Prep 1 cup dry white beans from pantry by soaking overnight, then draining. Dice 1/2 lb Jumbo Yellow Onion at $1.49/lb. Mince 3 cloves Garlic from 1 bulb at $1.50 each. Chop 1 tablespoon Parsley at $1.69 each. Cut 1/2 lemon from the Kroger Fresh Lemons Bag at $4.99 per 2 lb bag.
2. Heat 1 tablespoon oil in a saucepan over medium heat. Add the 1/2 lb diced onion and cook for 4 to 5 minutes until softened. Add the 3 minced garlic cloves and cook 30 seconds.
3. Add the soaked 1 cup dry white beans, 2 cups Simple Truth Organic Low Sodium Free Range Chicken Broth at $1.79 sale per 32 oz, and enough water to cover the beans by about 2 inches.
4. Bring to a simmer, then cook gently for 25 to 35 minutes until the beans are tender. Add more water if needed during cooking.
5. Season the cooked beans with 3/4 teaspoon salt and 1/4 teaspoon black pepper, then stir in juice from the 1/2 lemon and the 1 tablespoon chopped parsley.
6. Cool the beans in some of their broth so they stay moist through the week.