Careme Recipes

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs 1.25 lb (about 4 small thighs) $3.99/lb
• Fresh Cut Yellow Onions Diced 8 oz (or 1 medium onion, diced) $2.99 (8 oz)
• Garlic (or Organic Garlic) 3 cloves, minced $1.50 each (garlic)
• Ginger Root 1 Tbsp grated $4.99/lb
• Fresh Red Tomato (or Roma tomatoes) 12 oz, diced (or 1 can crushed tomatoes if pantry) $2.49/lb (red tomato)
• Organic Spinach (or Spinach) 5–6 oz $3.49 (1 ct) or $2.69 (1 ct)
• Butter 1 1/2 Tbsp
• Plain yogurt (or cream) 1/3 cup yogurt (or 1/4 cup cream)
• Rice (basmati preferred) 1 cup dry (yields ~3 cups cooked)
• Neutral oil 1 Tbsp
• Spices (pantry): garam masala 2 tsp
• Spices (pantry): cumin 1 tsp
• Spices (pantry): coriander 1 tsp
• Spices (pantry): turmeric 1/2 tsp
• Spices (pantry): chili powder or cayenne 1/4 tsp (optional, keep mild for kids)
• Salt to taste
• Lemon (optional) 1/2 lemon, to finish from Kroger® Fresh Lemons Bag $4.99 (2 lb)

Instructions

1. Cook rice: start 1 cup dry basmati rice (or other rice) so it’s ready when the chicken is done.
2. Brown chicken: season thighs with salt. Heat 1 Tbsp oil in a deep skillet over medium-high. Brown thighs 3–4 minutes per side (they don’t need to cook through yet). Remove to a plate.
3. Build base: reduce heat to medium. Add 1 1/2 Tbsp butter. Add diced onion and cook 5–7 minutes until soft and lightly golden. Stir in garlic + grated ginger for 30 seconds.
4. Toast spices: add garam masala, cumin, coriander, turmeric (and optional chili). Stir 30 seconds until fragrant.
5. Simmer sauce: add diced tomatoes plus 1/2 cup water. Scrape browned bits. Simmer 5 minutes to thicken slightly. Salt to taste.
6. Finish cooking chicken: nestle thighs back into sauce. Cover and simmer gently 15–20 minutes, until chicken is cooked through (165°F) and tender.
7. Make it ‘butter’ style: turn heat to low. Stir in yogurt (or cream) a spoonful at a time so it doesn’t curdle. Simmer 2 minutes. Add lemon juice to brighten (optional).
8. Quick spinach: in a separate pan (or push sauce to one side), wilt spinach with a pinch of salt and a splash of water, 1–2 minutes.
9. Serve (2 adults + kids): portion ~6 oz cooked chicken per adult with ~1 cup cooked rice and spinach. For kids, pull chicken off the bone and serve chicken plain; put sauce on the side for dipping.

Ingredients

• Certified Angus Beef Boneless Flank Steak 12 oz (save remaining 4 oz for lunch wraps) $12.99 sale (1 lb)
• Simple Truth Organic® Sliced Baby Bella Mushrooms (or any sliced mushrooms) 8 oz $4.79 (8 oz)
• Garlic (or Kroger® Whole Garlic Bulbs) 3 cloves, thin-sliced $1.50 each (garlic)
• Kroger® Fresh Lemons Bag 1 lemon (zest + 2 Tbsp juice) $4.99 (2 lb)
• Organic Parsley (or Parsley) 2 Tbsp chopped $2.49 each (Italian parsley) or $1.69 (parsley)
• Pasta (spaghetti/penne) 6 oz dry (for 2 adults + small kid servings)
• Olive oil 1 1/2 Tbsp
• Butter 1 Tbsp (optional but helps sauce)
• Salt & black pepper to taste
• Optional: red pepper flakes pinch

Instructions

1. Bring a large pot of salted water to a boil. Cook 6 oz dry pasta until al dente. Reserve 1 cup pasta water, then drain.
2. Sear steak: pat 12 oz flank steak dry. Season generously with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over high heat. Sear 3–4 minutes per side (medium-rare to medium). Transfer to a board to rest 8 minutes.
3. Cook mushrooms: in the same skillet over medium-high, add 1/2 Tbsp olive oil if dry. Add 8 oz mushrooms and cook 5–7 minutes until browned. Add sliced garlic and cook 30 seconds.
4. Make pan sauce: add lemon zest, 2 Tbsp lemon juice, 1 Tbsp butter (optional), and 1/3 cup reserved pasta water. Simmer 30–60 seconds until lightly glossy. Taste and adjust salt/pepper (and optional pepper flakes).
5. Toss pasta: add drained pasta to skillet and toss, adding more pasta water a splash at a time until saucy but not watery. Stir in chopped parsley.
6. Slice steak: slice steak thinly against the grain.
7. Serve: divide pasta between 2 adult bowls and top with sliced steak. For kids, serve steak slices plain (protein stands on its own) and give buttered/olive-oil noodles separately if preferred.

Ingredients

• Pork Bone-In Boston Butt Shoulder Roast 1.5 lb (you’ll likely have leftovers—great for lunches) $4.79/lb (sale)
• Fresh Cut Celery Onions and Carrots Mirepoix Mix Diced 1 pack (optional for flavor base) $2.99 (9 oz)
• Fresh Large Organic Navel Oranges - Each 1 orange (2–3 Tbsp juice + some zest optional) $2.99 each
• Kroger® Fresh Lemons Bag 1/2 lemon (1 Tbsp juice, optional) $4.99 (2 lb)
• Green Cabbage (or Organic Green Cabbage) 10 oz, thin-sliced $1.49/lb (green cabbage)
• Lettuce for cups (Romaine hearts or butter lettuce) 8–10 large leaves $3.49–$4.99 (varies)
• Kroger® Grill Time Pork Seasoning Shaker (or pantry spices) 2 Tbsp (or use salt/pepper/paprika/garlic powder) $2.49
• Salt to taste
• Apple cider vinegar (or any vinegar) 1 1/2 Tbsp
• Optional: rice Up to 1 cup cooked per adult if not doing lettuce cups

Instructions

1. Slow cooker: add mirepoix (optional) to the bottom. Rub pork with 2 Tbsp pork seasoning (or salt/pepper + paprika/garlic powder). Place in slow cooker.
2. Add liquid: squeeze in 2–3 Tbsp orange juice + 1 1/2 Tbsp vinegar + 1/3 cup water. (You’re not making soup—just enough to braise.)
3. Cook: LOW 7–8 hours or HIGH 4–5 hours, until it shreds easily.
4. Shred: remove pork, shred with forks, discard large fat pieces and bone. Return meat to cooker juices. Add a little orange zest and/or 1 Tbsp lemon juice to brighten (optional).
5. Quick cabbage side: toss thin-sliced cabbage with a pinch of salt and a splash of vinegar; let sit 5 minutes to soften slightly.
6. Serve: pile pulled pork into lettuce cups with cabbage on the side (or over rice if desired). For kids: serve pulled pork plain; lettuce cups optional.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb (you’ll use ~12 oz; save the rest cooked for lunches) $3.99 sale (1 lb)
• Green Cabbage 10 oz, thinly sliced $1.49/lb
• Fuji or Gala apple (any on sale list) 1 medium apple, julienned or thin-sliced $1.99/lb each (varies)
• Yukon Gold Potatoes 12 oz, cut into 3/4-inch cubes $1.49/lb
• Lemon 1/2 lemon (1 Tbsp juice) from bag $4.99 (2 lb)
• Olive oil 2 Tbsp, divided
• Dijon mustard (optional) 1 tsp
• Salt & black pepper to taste
• Optional: honey or sugar 1 tsp (for slaw balance)
• Optional: garlic 1 clove, minced $1.50 each (garlic)

Instructions

1. Prep potatoes first (stovetop): cut 12 oz Yukon Gold potatoes into 3/4-inch cubes. Add to a pot, cover with cold salted water by 1 inch, bring to a boil, and simmer 10–12 minutes until just tender. Drain well.
2. Crisp potatoes: return drained potatoes to the pot over medium heat with 1 Tbsp olive oil, a big pinch of salt, and black pepper. Cook 6–8 minutes, stirring occasionally, until lightly browned and steamy-hot. (Optional: add 1 minced garlic clove for the last 1 minute.) Cover off-heat to keep warm.
3. Prep pork: pat dry ~12 oz of the 1 lb pork tenderloin (save the rest raw or cook it all for leftovers). Rub with 1 Tbsp olive oil, 1 tsp salt, and lots of black pepper. (Optional: add paprika/garlic powder if you have it.)
4. Grill: preheat grill (or grill pan) to medium-high. Grill pork 4–5 minutes per side, turning until nicely marked and it reaches 145°F in the thickest part (about 12–16 minutes total depending on thickness).
5. Rest pork: move pork to a plate and rest 5–8 minutes. Slice into medallions. (This is the ‘protein stands alone’ part—serve plain slices for kids if desired.)
6. Make quick slaw: in a bowl combine 10 oz thin-sliced green cabbage + 1 julienned apple. Toss with 1 Tbsp lemon juice, 1 tsp Dijon (optional), a pinch of salt, black pepper, and 1 tsp honey/sugar (optional). Add a splash of olive oil only if it feels too dry (start with 1 tsp).
7. Serve: plate sliced grilled pork with warm potatoes and the cabbage-apple slaw on the side.