Careme Recipes

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 12 oz (about 2 small breasts) 4.99 (sale 3.99) per lb
• Simple Truth Organic Fuji Apples – 2 lb bag 1 large apple, sliced 3.99 per 2 lb bag
• Fresh Sweet Corn on the Cob - 4 Count 2 ears, kernels cut off (or cut each ear into 3–4 chunks) 5.99 (4 ct)
• Kroger Vegetable Medley (32 oz) 12 oz 6.00 per 32 oz
• Dijon mustard 1.5 tbsp
• Apple cider vinegar 1 tbsp
• Honey (or brown sugar) 1 tsp (optional)
• Garlic 2 cloves, minced
• Olive oil 2 tbsp
• Dried thyme or rosemary 1 tsp
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil and lightly oil it.
2. Whisk 1 tbsp olive oil, Dijon, vinegar, honey (optional), garlic, 1/2 tsp salt, and pepper to make a glaze.
3. Pat chicken dry; toss with half the glaze. Slice apple. Prep corn (cut kernels off or cut cobs into chunks).
4. On the sheet pan, toss veg medley, corn, apple, remaining 1 tbsp oil, thyme, 1/2 tsp salt, and pepper. Spread out and nestle chicken on top.
5. Roast 20–25 minutes until chicken reaches 165°F and veggies are tender. For extra color, broil 1–2 minutes.
6. Rest chicken 5 minutes. Toss veggies with any pan juices. Slice chicken and serve over the roasted vegetables.

Ingredients

• PORK - Ground Pork 12 oz (from a 1 lb pack) 2.99 (sale 2.79) per lb
• Kroger Vegetable Medley (32 oz) 12 oz, thawed if frozen 6.00 per 32 oz
• Jasmine rice 1 cup uncooked
• Garlic 3 cloves, minced
• Fresh ginger 1 tbsp, minced
• Soy sauce (or tamari) 3 tbsp
• Fish sauce (optional) 1 tbsp
• Brown sugar 1 tsp
• Crushed red pepper flakes 1/2 tsp (to taste)
• Fresh basil (Thai if available) or cilantro 1/2 cup, chopped
• Neutral oil 1 tbsp
• Lime 1, cut into wedges (optional)

Instructions

1. Cook rice according to package directions; keep warm.
2. Mix sauce: soy, fish sauce (if using), brown sugar, and red pepper flakes.
3. Heat a large skillet/wok over medium-high. Add oil, then ground pork. Cook 4–5 minutes, breaking it up, until browned; drain excess fat if needed.
4. Add garlic and ginger; cook 30 seconds until fragrant.
5. Add vegetable medley; stir-fry 3–4 minutes until crisp-tender.
6. Pour in the sauce; toss 1–2 minutes until glossy and slightly reduced. Fold in basil/cilantro. Adjust seasoning.
7. Serve over rice with lime wedges.

Ingredients

• Sand Bar® Large Raw Shrimp Peeled & Deveined Tail Off (2 lb) 12 oz (thaw if frozen) 17.98 (sale 15.98) per 2 lb bag
• Simple Truth Organic® Fresh Avocados Bag (4 ct) 1 avocado 5.99 per 4 ct bag
• Simple Truth Organic Fuji Apples – 2 lb bag 1 apple, julienned 3.99 per 2 lb bag
• Corn tortillas 6–8 small
• Lime 2 (zest and juice divided)
• Sour cream or Greek yogurt 1/3 cup
• Chipotle chili powder 1 tsp (to taste)
• Ground cumin 1/2 tsp
• Garlic 1 clove, minced
• Olive oil 1 tbsp
• Salt & black pepper To taste
• Cilantro (optional) Handful, chopped

Instructions

1. Make quick apple slaw: toss julienned apple with juice of 1/2 lime, a pinch of salt, and 1 tsp water or oil; set aside.
2. Avocado crema: mash avocado with sour cream/yogurt, zest of 1/2 lime, juice of 1/2 lime, salt to taste. Thin with 1–2 tsp water if needed.
3. Marinate shrimp: pat dry; toss with chipotle, cumin, garlic, olive oil, zest of 1/2 lime, juice of 1/2 lime, 1/2 tsp salt. Rest 10 minutes.
4. Heat a grill or grill pan over high (or use a hot skillet). Cook shrimp 2 minutes per side until opaque and lightly charred.
5. Warm tortillas on the grill/pan 15–20 seconds per side.
6. Assemble: smear tortillas with avocado crema, add shrimp, top with apple slaw and cilantro. Serve with remaining lime wedges.