Careme Recipes

Ingredients

• DRAPER VALLEY FARMS Boneless Skinless Chicken Breast Tenders 1 lb $8.49/lb
• Simple Truth Organic® Broccoli and Cauliflower 1 bag (16 oz) $4.89 (16 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 1–2 cloves, minced (use 1 for very mild) $2.79/3 ct
• Soy sauce (low-sodium if possible) 2 tbsp
• Maple syrup 1 1/2 tbsp
• Water 3 tbsp
• Cornstarch (optional) 1 tsp (for a slightly thicker glaze)
• Olive oil (or neutral oil) 2 tsp
• Black pepper pinch
• Optional starch: cooked rice 2–3 cups cooked (for serving)

Instructions

1. Optional: start rice if serving.
2. Whisk glaze: soy sauce + maple syrup + water (+ cornstarch if using).
3. Cook chicken: Heat a large nonstick skillet over medium-high with oil. Cook tenders 2–3 min per side until 165°F. Remove to a plate.
4. Cook veg: Add broccoli/cauliflower to the same skillet with 2 tbsp water and a pinch of salt. Cover 2 min, then uncover and cook 3–5 min until tender-crisp.
5. Finish: Lower heat to medium. Add garlic 20–30 sec. Pour in glaze and simmer 30–90 sec until glossy. Return chicken; toss to coat.
6. Serve: Plate chicken and veg; add rice for the adult or for hungrier kids.

Ingredients

• DRAPER VALLEY FARMS Boneless Skinless Chicken Breast Tenders 1 lb $8.49/lb
• Organic White Sweet Potatoes 1.25 lb (about 2 medium), cut into wedges $2.79/lb
• Organic Cucumber 1, thinly sliced $1.49 each
• Olive oil 2 tbsp, divided
• Panko breadcrumbs 3/4 cup
• Egg 1
• Garlic powder (optional) 1/2 tsp
• Paprika (optional) 1/2 tsp
• Salt and black pepper to taste
• Lemon or vinegar (for cucumber salad) 1 tbsp

Instructions

1. Heat oven to 425°F. Line a sheet pan (or use two pans for best crisping).
2. Roast sweet potato wedges: Toss with 1 tbsp oil, salt, pepper. Roast 20–28 min, flipping once, until browned and tender.
3. Bread chicken: Beat egg in a bowl. In another bowl mix panko + pinch salt + pepper + optional garlic powder/paprika. Dip tenders in egg, then panko; place on pan. Drizzle or spray lightly with remaining 1 tbsp oil.
4. Bake tenders: Bake 12–16 min (depending on thickness), flipping once, until 165°F and crisp.
5. Quick cucumber salad: Toss sliced cucumber with lemon/vinegar, pinch salt, and a tiny drizzle of oil if desired.
6. Serve: Plate tenders + sweet potato wedges + cucumber salad (ketchup or yogurt dip optional).

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters 1.75–2 lb (2 leg quarters) $2.99/lb (sale)
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 leek, cleaned and sliced $5.49/lb
• Simple Truth Organic® Whole White Mushrooms (or Baby Bellas) 8 oz, sliced/halved $3.79 (8 oz)
• Simple Truth Organic® Whole Carrots Bag (or baby carrots) 2 carrots sliced (or 1 1/2 cups baby carrots) $3.29 (2 lb) or $2.99 (1 lb)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct
• Chicken stock or water 2 1/2 cups
• Bay leaf (optional) 1
• Dried thyme 1 tsp
• Salt and black pepper to taste
• Optional starch: Simple Truth Organic® Russet Potatoes 1 lb, roasted separately or microwaved, to serve $4.49/3 lb

Instructions

1. Add to slow cooker: leeks, mushrooms, carrots, garlic, thyme, bay leaf (if using), and stock/water. Place chicken on top. Season with salt and pepper.
2. Cook: LOW 5–6 hours (or HIGH 3–4) until chicken is very tender and 165°F.
3. Shred: Remove chicken; discard skin and bones. Shred meat and return to the pot. Discard bay leaf. Skim fat from the surface if needed.
4. Taste and adjust seasoning. If you want a thicker broth, mash a few carrot pieces into it (or simmer uncovered on HIGH 10–15 min).
5. Serve: As bowls of shredded chicken + veggies + broth, with potatoes/rice/bread on the side for the adult or hungry kids.

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters 1.5 lb (2 leg quarters) $2.99/lb (sale)
• Organic Cauliflower 1 small head (about 1.25 lb), florets $3.49/lb
• Simple Truth Organic® Whole White Mushrooms (or Baby Bellas) 8 oz, halved $3.79 (8 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, minced $2.79/3 ct
• Maple syrup 1 tbsp
• Soy sauce 2 tsp
• Olive oil 1–2 tbsp
• Salt and black pepper to taste
• Optional: chili flakes pinch

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Pat chicken dry. Season with salt and pepper.
3. Toss cauliflower and mushrooms with olive oil, half the garlic, salt, pepper, and optional chili flakes. Spread on the pan.
4. Nestle chicken leg quarters skin-side up among the vegetables.
5. Roast 30 minutes. Meanwhile mix glaze: maple syrup + soy sauce + remaining garlic.
6. Brush chicken with glaze, toss vegetables once, and roast 12–18 minutes more, until chicken reaches 165°F (thigh area) and skin is browned.
7. Rest 5 minutes. Serve chicken with roasted cauliflower and mushrooms. (Optional: pull off skin after roasting for a lighter plate.)