Careme Recipes

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece about 1 lb $2.49/lb sale
• Kabocha Squash about 1 lb $1.29/lb
• Cucumber 1 cucumber $0.79 each
• Green Top Red Radishes 1 bunch $1.49
• Green Onions 1 bunch $1.29
• Fresh Organic Lemons - Each 1 lemon $0.99 each

Instructions

1. Prep 1 pound Kroger® Boneless Natural Fresh Pork Sirloins 2 Piece ($2.49/lb sale) by patting dry and slicing into 1-inch medallions. Prep about 1 pound kabocha squash ($1.29/lb) by seeding and cutting into small wedges; no need to peel if the skin is tender. Thinly slice 1 cucumber ($0.79), thinly slice 1 bunch radishes ($1.49), slice 1 bunch green onions ($1.29), and zest and juice 1 lemon ($0.99).
2. Heat the oven to 425°F. Toss the 1 pound kabocha squash with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan. Roast for 22 to 28 minutes, flipping once, until browned and tender.
3. While the squash roasts, toss the sliced 1 cucumber ($0.79) and 1 bunch radishes ($1.49) with half the sliced green onions, 1 tablespoon lemon juice from the 1 lemon ($0.99), a pinch of salt, and 1 teaspoon oil. Let the salad sit and lightly pickle while you cook the pork.
4. Heat a large skillet over medium-high heat with 1 tablespoon oil. Season the 1 pound sliced pork sirloin ($2.49/lb sale) with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear for 2 to 3 minutes per side until browned and just cooked through.
5. Reduce the heat to medium. Add 2 tablespoons water, 1 tablespoon soy sauce from pantry, 1 teaspoon lemon zest from the 1 lemon ($0.99), and the remaining sliced green onions from the 1 bunch ($1.29) to the skillet. Toss the 1 pound pork sirloin in the quick glaze for 30 to 60 seconds.
6. Serve the glazed pork with the roasted 1 pound kabocha squash and the cucumber-radish salad. If you have rice or farro in the pantry, spoon the pork and squash over it for a heartier bowl.
7. Wine pairing: pour a dry Riesling for lift and contrast, or Pinot Noir for a gentle red option that won’t overpower the pork and squash.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! about 1 lb $5.49/lb sale
• Fresh Large Green Bell Pepper 1 pepper $0.99 each
• Fresh Yellow Bell Pepper 1 pepper $1.67 each
• Jumbo Yellow Onions 1 large onion $0.99/lb
• Fresh Roma Tomato about 2 medium tomatoes $1.49/lb
• Kroger® Fresh Lemons Bag 1 lemon from bag $4.99 bag
• North Shore Potted Living Basil a small handful $4.79

Instructions

1. Prep about 1 pound Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! ($5.49/lb sale) by cutting into 2 cutlets if thick and patting dry. Slice 1 fresh large green bell pepper ($0.99), slice 1 fresh yellow bell pepper ($1.67), slice 1 large jumbo yellow onion (about $0.99/lb), chop about 2 medium fresh Roma tomatoes (about $1.49/lb), and zest and juice 1 lemon from the Kroger® Fresh Lemons Bag ($4.99 bag). Pick a small handful of basil leaves from 1 North Shore Potted Living Basil ($4.79).
2. Heat the oven to 425°F. In a baking dish or sheet pan, toss the sliced green bell pepper ($0.99), sliced yellow bell pepper ($1.67), sliced onion, and chopped Roma tomatoes with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the lemon zest from the 1 lemon.
3. Roast the vegetables for 12 minutes so they start softening and concentrating before the chicken goes in.
4. Meanwhile, season the 1 pound chicken breast ($5.49/lb sale) with 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of dried oregano or Italian seasoning from pantry if you have it.
5. Pull out the pan, stir the vegetables, and nestle the 1 pound seasoned chicken breast into the vegetables. Drizzle with 1 tablespoon lemon juice from the 1 lemon and 1 tablespoon oil. Roast for 12 to 16 minutes more, until the chicken is cooked through.
6. Scatter the basil leaves from the 1 potted basil ($4.79), plus the remaining lemon zest, over the hot pan. Let the chicken rest 5 minutes, then spoon the roasted pepper-tomato mixture over top as a rustic sauce.
7. Serve as is, or over pantry couscous, rice, or toasted bread if desired. The vegetables count as your side, but a simple starch makes it even more family-friendly.
8. Wine pairing: Sauvignon Blanc is especially good with the basil, lemon, and peppers; Pinot Grigio is a clean backup choice.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 ounces $6.99 sale
• Bok Choy 1 lb $2.77/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.49
• Spice World™ Fresh Peeled Ginger Bag 1 2-inch piece $3.99
• Garlic 2 cloves from 1 bulb $0.69 each
• Green Onions 1 bunch $1.29

Instructions

1. Prep 12 ounces Kroger® Large Raw Shrimp Peeled & Deveined Tail Off ($6.99 sale) by thawing if needed and patting dry. Chop 1 pound bok choy ($2.77/lb sale), separating stems and leaves. Slice 8 ounces Kroger® Sliced White Mushrooms ($2.49) if needed. Peel and finely chop a 2-inch piece of ginger from the Spice World™ Fresh Peeled Ginger Bag ($3.99). Mince 2 cloves from 1 garlic bulb ($0.69 each). Slice 1 bunch green onions ($1.29).
2. If serving with pantry noodles or rice, start that first. A quick ramen noodle cake, rice noodles, or steamed rice all work well here.
3. In a bowl, toss the 12 ounces shrimp ($6.99 sale) with 1 teaspoon soy sauce, 1 teaspoon oil, and a pinch of black pepper.
4. Heat a large skillet or wok over medium-high heat with 1 tablespoon oil. Add the 12 ounces shrimp and stir-fry for 1 to 2 minutes per side until just pink. Remove to a plate so they do not overcook.
5. Add the chopped bok choy stems from the 1 pound bok choy ($2.77/lb sale), the 8 ounces mushrooms ($2.49), the chopped 2-inch ginger piece ($3.99), and the 2 minced garlic cloves ($0.69 bulb) to the skillet with another small drizzle of oil if dry. Stir-fry for 3 to 4 minutes until the mushrooms soften and the bok choy stems become crisp-tender.
6. Add the bok choy leaves from the 1 pound bok choy and 3 tablespoons water. Cook 1 to 2 minutes until wilted. Return the 12 ounces shrimp to the pan with 1 to 2 tablespoons soy sauce from pantry and half the sliced green onions from the 1 bunch ($1.29). Toss for 30 seconds until glossy.
7. Serve the shrimp and vegetables over pantry noodles or rice, and top with the remaining sliced green onions from the 1 bunch ($1.29). If you have a lemon or lime on hand, a squeeze at the table is great.
8. Wine pairing: choose off-dry Riesling for the best all-around match, or Sauvignon Blanc if you want something brisk and dry.