Careme Recipes

Ingredients

• Draper Valley Boneless Skinless Chicken Breast Tenders 1 lb $8.49
• Green Asparagus 1 lb $4.99
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Fresh Lemon 1/2 lemon $4.99/2 lb bag
• Mustard, maple syrup, oil, salt, pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Slice 1/2 lb yellow onion into wedges and trim 1 lb asparagus.
3. Mix 1 tablespoon mustard, 1 tablespoon maple syrup, 1 tablespoon oil, 2 minced garlic cloves, 1 teaspoon lemon juice, salt, and pepper.
4. Toss 1 lb chicken tenders with half the glaze. Toss asparagus and onion with the rest.
5. Spread on a sheet pan with chicken on one side and vegetables on the other.
6. Roast 15 to 18 minutes, stirring vegetables once, until chicken is cooked through.
7. Cool and portion as a protein prep; keep asparagus/onion mixed in or separate if preferred.

Ingredients

• Certified Angus Beef 80/20 Ground Chuck 1 lb $6.99
• Kroger Whole Baby Bella Mushrooms 8 oz $3.69
• Fresh Poblano Peppers 1/2 lb $3.99/lb
• Jumbo White or Yellow Onion 1/2 lb $1.99/lb or $1.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tablespoons $1.69 each
• Oil, salt, pepper, smoked paprika or cumin to taste pantry

Instructions

1. Dice 1/2 lb onion and 1/2 lb poblano; slice 8 oz mushrooms.
2. Heat a large skillet over medium-high heat with a little oil.
3. Brown 1 lb ground chuck, breaking it up, about 6 to 8 minutes.
4. Drain excess fat if desired.
5. Add onion, poblano, mushrooms, and 2 minced garlic cloves; cook 6 to 8 minutes until softened and most moisture cooks off.
6. Season with salt, pepper, and a pinch of smoked paprika or cumin.
7. Stir in 2 tablespoons chopped parsley, cool, and portion.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb $6.99 sale
• Roma Tomatoes or On-the-Vine Tomatoes 1 lb $2.99-$3.99/lb
• Shallots or Yellow Onion 1/4 lb $4.49/lb or $1.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tablespoons $1.69 each
• Lemon 1/2 lemon $4.99/2 lb bag
• Oil, salt, pepper, optional olives/capers from pantry to taste pantry

Instructions

1. Heat oven to 400°F.
2. Dice 1 lb tomatoes and mince shallot or onion plus 2 garlic cloves.
3. Place 1 lb rockfish in a lightly oiled baking dish and season with salt and pepper.
4. Scatter tomatoes, shallot, and garlic around and over the fish; drizzle with oil.
5. Bake 12 to 15 minutes until fish flakes easily.
6. Finish with 1 to 2 teaspoons lemon juice and 2 tablespoons chopped parsley.
7. Cool gently and portion for meal prep.

Ingredients

• Yukon Gold Potatoes 2.5 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 1 tablespoon $1.69 each
• Oil, salt, pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Cut 2.5 lb Yukon gold potatoes into bite-size chunks.
3. Toss with oil, salt, and pepper on a sheet pan.
4. Roast 30 to 35 minutes, turning once, until browned and tender.
5. Toss with 2 minced garlic cloves for the last 3 minutes of roasting.
6. Finish with 1 tablespoon chopped parsley, cool, and portion.

Ingredients

• Spaghetti Squash 1 medium, about 3 lb $1.49/lb
• Garlic 1 clove $1.50 each
• Lemon 1/2 lemon $4.99/2 lb bag
• Oil, salt, pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Halve 1 medium spaghetti squash lengthwise and scoop out seeds.
3. Rub cut sides with oil, salt, and pepper; place cut-side down on a sheet pan.
4. Roast 35 to 40 minutes until tender.
5. Scrape into strands and toss with 1 minced garlic clove and 1 teaspoon lemon juice while warm.
6. Cool and portion.

Ingredients

• Red Cabbage 1 lb $1.99/lb
• Pink Lady or Fuji Apple 1 medium $2.99/lb or $0.99 each
• Jumbo Red or Yellow Onion 1/4 lb $2.49/lb or $1.49/lb
• Lemon 1/2 lemon $4.99/2 lb bag
• Oil, salt, pepper, splash vinegar if available to taste pantry

Instructions

1. Thinly slice 1 lb red cabbage, 1 apple, and 1/4 lb onion.
2. Heat a skillet or pot with a little oil over medium heat.
3. Cook onion 3 minutes, then add cabbage and apple.
4. Season with salt and pepper and cook 8 to 10 minutes, stirring.
5. Add 1 tablespoon water and cover for 5 minutes to soften slightly.
6. Finish with 1 to 2 teaspoons lemon juice and optional splash of vinegar. Cool and portion.

Ingredients

• Broccoli Crown 1 lb $3.29/lb
• Carrots 1 lb $1.69/lb
• Garlic 2 cloves $1.50 each
• Oil, salt, pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Cut 1 lb broccoli into florets and 1 lb carrots into sticks or coins.
3. Toss with oil, salt, and pepper on a sheet pan.
4. Roast 20 to 25 minutes until browned at edges and tender.
5. Add 2 minced garlic cloves for the final 3 minutes if desired.
6. Cool and portion.

Ingredients

• Dry white beans or cannellini/navy beans 1 cup dry, soaked pantry
• Yellow Onion 1/4 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tablespoons $1.69 each
• Lemon 1/2 lemon $4.99/2 lb bag
• Chicken broth or water 2 to 3 cups $1.79 sale if using broth
• Oil, salt, pepper to taste pantry

Instructions

1. If using dry beans, soak 1 cup overnight and drain.
2. In a saucepan, heat a little oil and cook 1/4 lb diced onion 4 minutes.
3. Add 2 minced garlic cloves and stir 30 seconds.
4. Add soaked beans and 2 to 3 cups broth or water. Simmer until tender, about 30 to 40 minutes depending on bean size and soak.
5. Season with salt and pepper.
6. Finish with 2 tablespoons chopped parsley and 1 to 2 teaspoons lemon juice.
7. Cool in a little cooking liquid and portion.