Careme Recipes

Ingredients

• Choice Beef Chuck Roast 1.5 lb 6.99
• Carrots 1 lb 1.29
• Jumbo Yellow Onions 1 lb 0.99
• Kroger® Gold Potatoes 1 lb from bag 4.99
• Kroger® Whole Baby Bella Mushrooms 8 oz 3.19
• Garlic 4 cloves 0.69
• Kroger® Fat Free Beef Broth 2 cups 1.59
• Simple Truth Organic® Rosemary 1 teaspoon chopped 2.49
• Simple Truth Organic® Thyme 1 teaspoon chopped 2.49
• olive oil 1 tablespoon
• Worcestershire sauce 1 tablespoon
• salt to taste
• black pepper to taste
• Chateau Ste. Michelle Cabernet Sauvignon Washington Red Wine 1 bottle (750 ml) 9.99

Instructions

1. Cut the 1.5 lb chuck roast into 2 large pieces if needed to fit your slow cooker. Season well with salt and black pepper.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the beef 3 to 4 minutes per side, then transfer to the slow cooker.
3. Peel the 1 lb carrots and cut into large chunks. Cut 1 lb onions into wedges. Halve or quarter 1 lb gold potatoes. Add all to the slow cooker along with the 8 oz mushrooms and 4 smashed garlic cloves.
4. Pour in 2 cups beef broth and 1 tablespoon Worcestershire sauce. Add the chopped rosemary and thyme.
5. Cover and cook on low for 7 hours, until the beef is fork-tender and the vegetables are soft but intact.
6. Taste the broth and adjust salt and pepper. If you want a slightly thicker sauce, remove the lid for the last 20 minutes or mash a few potatoes into the broth.
7. To serve, spoon vegetables into shallow bowls, top with chunks of the beef, and ladle the broth over everything.

Ingredients

• Choice Beef Chuck Roast 1.5 lb 6.99
• Jumbo Yellow Onions 1.5 lb 0.99
• Kroger® Sliced Baby Bella Mushrooms 8 oz 2.50
• Garlic 3 cloves 0.69
• Kroger® Fat Free Beef Broth 2 cups 1.59
• Simple Truth Organic® Thyme 1 teaspoon chopped 2.49
• butter 1 tablespoon
• olive oil 1 tablespoon
• Worcestershire sauce 1 tablespoon
• flour 1 teaspoon optional
• salt to taste
• black pepper to taste

Instructions

1. Slice 1.5 lb onions. Mince 3 garlic cloves. Season the 1.5 lb chuck roast with salt and black pepper.
2. Brown the chuck roast in 1 tablespoon olive oil in a skillet, 3 to 4 minutes per side.
3. Add the sliced onions to the same skillet with 1 tablespoon butter and cook 8 to 10 minutes until softened and starting to color.
4. Transfer the onions to the slow cooker. Add the browned beef, 8 oz mushrooms, garlic, 2 cups beef broth, 1 tablespoon Worcestershire sauce, and thyme.
5. Cover and cook on low for 8 hours until very tender.
6. Remove the beef and shred or slice it. If desired, whisk 1 teaspoon flour with a little cold water and stir into the sauce, then cook on high 10 to 15 minutes to thicken slightly.
7. Serve the beef over the onion-mushroom mixture with plenty of sauce.

Ingredients

• Choice Beef Chuck Roast 1.5 lb 6.99
• Green Cabbage 1 lb 0.99
• Carrots 1 lb 1.29
• Kroger® Yellow Onion 3 lb Bag 1 lb from bag 2.29
• Russet Potato 1 lb 0.99
• Garlic 4 cloves 0.69
• Kroger® Fat Free Beef Broth 2 cups 1.59
• Simple Truth Organic® Rosemary 1 teaspoon chopped 2.49
• apple cider vinegar 1 tablespoon
• olive oil 1 tablespoon
• salt to taste
• black pepper to taste

Instructions

1. Cut the 1.5 lb chuck roast into 2 pieces if needed and season with salt and pepper.
2. Brown the beef in 1 tablespoon olive oil in a skillet for 3 to 4 minutes per side, then transfer to the slow cooker.
3. Cut 1 lb cabbage into thick wedges, peel and chunk 1 lb carrots, slice 1 lb onion, cube 1 lb russet potatoes, and smash 4 garlic cloves. Add all around and under the beef.
4. Pour in 2 cups beef broth and 1 tablespoon apple cider vinegar. Sprinkle with chopped rosemary and extra black pepper.
5. Cover and cook on low for 7 to 7 1/2 hours until the beef is tender and the cabbage is silky.
6. Serve the vegetables in bowls and top with beef and broth.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb 2.79
• Bok Choy 1 lb 2.77
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Kroger® Tri-Color Bell Peppers 1/2 package, about 3 peppers 3.99
• Organic Ginger Root 2-inch piece 3.77
• Garlic 3 cloves 0.69
• Jumbo Yellow Onions 1/2 lb 0.99
• Kroger® Yellow Onion 3 lb Bag optional substitute if needed 2.29
• rice 1 cup uncooked
• soy sauce 3 tablespoons
• rice vinegar 1 tablespoon
• honey or brown sugar 2 teaspoons
• cornstarch 2 teaspoons
• neutral oil 2 tablespoons
• red pepper flakes pinch, optional
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99

Instructions

1. Start the rice first. Rinse 1 cup uncooked rice and cook it on the stove according to package directions so it is ready when the stir-fry finishes.
2. Prep everything before cooking. Slice 1 lb chicken thighs into bite-size strips. Separate the 1 lb bok choy stems from the leaves; slice the stems and roughly chop the leaves. Slice 8 oz mushrooms. Thinly slice 1/2 lb onion. Slice about 3 tri-color bell peppers into thin strips. Peel and finely grate a 2-inch piece of ginger. Mince 3 garlic cloves.
3. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 2 teaspoons cornstarch, 1/3 cup water, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced 1 lb chicken thighs, season lightly with black pepper, and stir-fry 5 to 6 minutes until browned and cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the 1/2 lb sliced onion, the bok choy stems, and the sliced bell peppers for 3 minutes. Add the 8 oz sliced mushrooms and cook 2 to 3 minutes more until the mushrooms give up their moisture and the vegetables stay a little crisp.
6. Add the grated ginger and 3 minced garlic cloves and cook for 30 seconds until fragrant. Return the cooked chicken to the pan along with the bok choy leaves.
7. Pour in the soy-ginger sauce and toss continuously for 1 to 2 minutes until the sauce turns glossy and lightly coats the chicken and vegetables.
8. To plate, mound the hot rice in shallow bowls. Spoon the chicken stir-fry over and slightly to one side so the white rice, green bok choy, and red-yellow peppers all show. Finish with extra black pepper or a few sliced green onions if you have them.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb 15.99
• Carrots 1 lb 1.29
• Parsnips Bulk 1/2 lb 2.99
• Jumbo Yellow Onions 1/4 lb 0.99
• Garlic 3 cloves 0.69
• Simple Truth Organic® Rosemary 1 teaspoon chopped 2.49
• Fresh Organic Lemon - Each 1/2 lemon 1.29
• olive oil 2 tablespoons
• butter 1 tablespoon
• salt to taste
• black pepper to taste

Instructions

1. Heat oven to 425°F. Peel the carrots and parsnips and cut into long batons. Thinly slice the onion and mince the garlic.
2. Toss the carrots, parsnips, and onion with 1 tablespoon olive oil, salt, and pepper. Roast on a sheet pan for 30 to 35 minutes, turning once, until caramelized and tender.
3. Meanwhile, season the lamb loin chops with salt, pepper, and half the chopped rosemary.
4. Heat the remaining olive oil in a skillet over medium-high heat. Sear the lamb chops 3 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest.
5. Lower the heat to medium. Add the garlic, remaining rosemary, butter, and a small squeeze of lemon juice to the skillet. Spoon the aromatic butter over the lamb for 30 seconds.
6. Plate the roasted carrots and parsnips in a loose pile, lean the lamb chops against them, and drizzle the rosemary-garlic butter over the top.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz 6.99
• Kroger® Gold Potatoes 3/4 lb 4.99
• Carrots 1/2 lb 1.29
• Jumbo Yellow Onions 1/2 lb 0.99
• Kroger® Tri-Color Bell Peppers 2 peppers 3.99
• Garlic 3 cloves 0.69
• Organic Ginger Root 1 2-inch piece 3.77
• Thai yellow curry paste or powder 2 tablespoons paste or 1 tablespoon powder
• coconut milk 1 can, 13 to 14 oz
• fish sauce or soy sauce 1 teaspoon
• brown sugar 1 teaspoon
• neutral oil 1 tablespoon
• rice for serving
• cilantro optional garnish 1.69
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99

Instructions

1. Peel and cut 3/4 lb gold potatoes into small 1/2-inch chunks. Slice 1/2 lb onion, 1/2 lb carrots, and 2 bell peppers. Mince 3 garlic cloves and grate the ginger. Pat the 12 oz shrimp dry.
2. Par-cook the potatoes in simmering salted water for 8 minutes, then drain.
3. Heat 1 tablespoon oil in a deep skillet over medium heat. Cook the onion and carrots 4 minutes. Add the bell peppers and drained potatoes and cook 2 minutes more.
4. Add the ginger, garlic, and yellow curry paste or powder. Stir 1 minute until fragrant.
5. Pour in the coconut milk and 1/2 cup water. Add 1 teaspoon fish sauce or soy sauce and 1 teaspoon brown sugar. Simmer 5 minutes until the vegetables are tender.
6. Add the shrimp and simmer 3 to 4 minutes until just cooked through.
7. Serve over rice and top with cilantro if using.