Careme Recipes

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Cabbage 1 lb $1.49/lb
• Carrots 1/2 lb $1.69/lb
• Yukon Gold Potatoes 1 lb $1.49/lb
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Fresh Organic Lemon 1 $1.69 each
• Parsley 1 small bunch $1.69 each
• Garlic 2 cloves $1.50 each
• Olive oil, butter, salt, black pepper as needed pantry

Instructions

1. Prep 1 lb rockfish fillet ($6.99/lb sale) by patting it dry and cutting into 2 portions. Scrub 1 lb Yukon Gold potatoes ($1.49/lb), thinly slice 1/2 lb jumbo yellow onion ($0.75 of the $1.49/lb price), shred 1 lb green cabbage ($1.49/lb), peel and slice 1/2 lb carrots ($0.85 of the $1.69/lb price), mince 2 garlic cloves (about $0.20 from 1 head at $1.50), chop 2 tablespoons parsley (from 1 bunch at $1.69), and zest plus juice 1 organic lemon ($1.69).
2. Boil the 1 lb Yukon Gold potatoes in salted water for 12 to 15 minutes until tender. Drain, let them steam dry, then lightly smash on a sheet pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast at 450°F for 20 to 25 minutes until crisp at the edges.
3. While the potatoes start roasting, heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the 1/2 lb sliced jumbo yellow onion and 1/2 lb sliced carrots and cook 4 minutes. Add the 1 lb shredded green cabbage, 2 minced garlic cloves, 1/2 teaspoon salt, and a few grinds of black pepper. Cook 5 to 6 minutes until the cabbage softens and gets a little color.
4. Stir 2 tablespoons lemon juice and 2 tablespoons water into the cabbage mixture. Nestle the 2 portions of 1 lb rockfish over the vegetables. Rub the fish with 1 teaspoon olive oil, half the lemon zest, 1/4 teaspoon salt, and black pepper.
5. Transfer the skillet to the 450°F oven and roast the rockfish and cabbage for 8 to 10 minutes, until the fish flakes easily.
6. Mix 1 tablespoon chopped parsley, the remaining lemon zest, and 1 tablespoon melted butter or olive oil in a small bowl.
7. Plate the roasted cabbage-carrot mixture, top with the rockfish, and serve with the smashed Yukon Gold potatoes. Spoon the parsley-lemon mixture over the fish just before serving.

Ingredients

• Kroger Fresh Natural Pork Loin Boneless 1 lb $2.99/lb sale
• Spaghetti Squash 1 medium, about 2 lb $1.49/lb
• Kroger Whole Baby Bella Mushrooms BIG DEAL! 8 oz $6.00/24 oz
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Fresh Organic Lemon 1/2 lemon $1.69 each
• Thyme or rosemary optional small pinch $2.79 each if purchased
• Olive oil, butter, salt, black pepper as needed pantry

Instructions

1. Prep 1 medium spaghetti squash, about 2 lb ($2.98 at $1.49/lb), by halving lengthwise and scraping out the seeds. Slice 8 oz baby bella mushrooms (about $2.00 from the $6.00/24 oz package), thinly slice 1/2 lb jumbo yellow onion ($0.75), mince 2 garlic cloves (about $0.20), and cut 1 lb boneless pork loin ($2.99/lb sale) into 4 medallions or thick slices. Season the pork with 3/4 teaspoon salt and black pepper.
2. Rub the cut sides of the 2 lb spaghetti squash with 1 tablespoon olive oil and a little salt. Roast cut-side down at 425°F for 25 to 30 minutes until tender.
3. While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the 1 lb pork loin medallions for 3 to 4 minutes per side until nicely browned and just cooked through. Transfer to a plate to rest.
4. Reduce the skillet to medium. Add 1 tablespoon butter or olive oil, then add the 1/2 lb sliced jumbo yellow onion and 8 oz sliced baby bella mushrooms. Cook 6 to 8 minutes until the mushrooms brown and the onions soften.
5. Add the 2 minced garlic cloves and, if using, a pinch of thyme or rosemary. Cook 30 seconds. Add 2 tablespoons water and 1 tablespoon lemon juice from the 1/2 lemon, scraping up the browned bits. Simmer 1 minute and season with salt and pepper to taste.
6. When the spaghetti squash is tender, use a fork to scrape the 2 lb squash into strands. Toss the strands with 1 teaspoon olive oil, a pinch of salt, and a little black pepper.
7. Slice the rested 1 lb pork loin medallions if desired. Serve the pork over the mushroom-onion pan sauce with the spaghetti squash alongside.

Ingredients

• Simple Truth Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49/lb sale
• Bok Choy 1 lb $2.49/lb
• Green Cabbage 1/2 lb $1.49/lb
• Carrots 1/2 lb $1.69/lb
• Green Onions 1 bunch $1.50 each
• Ginger Root 2-inch piece $4.99/lb
• Garlic 2 cloves $1.50 each
• Soy sauce, honey or brown sugar, neutral oil as needed pantry

Instructions

1. Prep 1 lb boneless skinless chicken thighs ($4.49/lb sale) by cutting them into bite-size pieces. Slice 1 lb bok choy ($2.49/lb), shredding the stems and leaves separately. Thinly slice 1/2 lb green cabbage ($0.75 of the $1.49/lb price), peel and cut 1/2 lb carrots ($0.85 of the $1.69/lb price) into thin matchsticks, slice 1 bunch green onions ($1.50), grate a 2-inch piece ginger root (about $0.60 from $4.99/lb), and mince 2 garlic cloves (about $0.20).
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 2 tablespoons water, and half of the grated ginger.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the 1 lb chicken thighs in a single layer and cook 5 to 6 minutes, stirring occasionally, until browned and nearly cooked through.
4. Add the remaining grated ginger, the 2 minced garlic cloves, and the sliced white parts of the 1 bunch green onions. Stir 30 seconds until fragrant.
5. Add the 1/2 lb carrots and 1/2 lb green cabbage. Stir-fry 2 to 3 minutes. Add the bok choy stems from the 1 lb bok choy and cook 1 minute more.
6. Add the bok choy leaves and the soy-honey mixture. Stir-fry 2 to 3 minutes until the leaves wilt, the chicken is fully cooked, and the sauce lightly coats the vegetables.
7. Finish with the green parts of the 1 bunch green onions and black pepper to taste. Serve as a complete veggie-packed bowl, or over rice if you already have some cooked.