Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast (Family Pack BIG DEAL!) 1 lb (2 cutlets or 2 small breasts, pounded thin) $5.49/lb (sale)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49
• Brussels Sprouts 1 lb, halved $3.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $2.79
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, thinly sliced $4.99 (sale)
• Olive oil 2 tbsp, divided
• Butter 1 tbsp (optional but tasty)
• Chicken broth (or water) 1/2 cup
• Dijon mustard 1 1/2 tbsp
• Plain yogurt or sour cream 2 tbsp (to finish sauce; optional)
• Salt to taste
• Black pepper to taste

Instructions

1. Roast Brussels (oven): Heat oven to 425°F. Toss halved Brussels sprouts with 1 tbsp olive oil, 1 minced garlic clove, salt, and pepper. Roast 18–22 minutes, stirring once, until browned and tender.
2. Cook chicken (stove): Pat chicken dry; season well with salt and pepper. Heat a large skillet over medium-high with 1 tbsp olive oil (and optional butter). Sear chicken 3–4 minutes per side (depending on thickness) until cooked through (165°F). Transfer to a plate.
3. Sauté veg: In the same skillet, add onion and mushrooms with a pinch of salt. Cook 5–7 minutes until mushrooms brown. Add remaining garlic; cook 30 seconds.
4. Make Dijon pan sauce: Pour in broth and scrape up browned bits. Simmer 2–3 minutes. Whisk in Dijon. Turn heat to low; stir in yogurt/sour cream if using (don’t boil once added). Taste and adjust salt/pepper.
5. Finish & serve: Return chicken (and juices) to the skillet for 30–60 seconds to coat. Plate with roasted Brussels sprouts and spoon extra sauce over chicken.

Ingredients

• Kroger® Pork Center Cut Chop Bone In 1–1.25 lb (2 chops) $4.79/lb
• Kroger® Fresh Trimmed Green Beans Bag 12 oz $4.49
• Simple Truth Organic® Roma Tomatoes (or on-the-vine tomatoes) 2 medium, diced $3.99
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, finely diced $4.99 (sale)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Olive oil 2 tbsp, divided
• Apple cider vinegar (or lemon juice) 1 tbsp
• Salt to taste
• Black pepper to taste
• Optional: paprika 1/2 tsp

Instructions

1. Prep relish: In a bowl, mix diced tomatoes, diced onion, vinegar, a pinch of salt, and pepper. Set aside to macerate.
2. Sear pork chops (stove): Pat chops dry; season with salt, pepper, and optional paprika. Heat a skillet over medium-high with 1 tbsp olive oil. Sear 3–5 minutes per side (thickness-dependent) until 145°F internal. Transfer to a plate to rest 5 minutes.
3. Sauté green beans: In the same skillet, add remaining 1 tbsp olive oil. Add green beans and a pinch of salt; cook 5–7 minutes until crisp-tender and blistered in spots. Add garlic for the last 30 seconds; toss and remove from heat.
4. Serve: Plate chops with green beans and spoon the tomato-onion relish over or alongside the pork.

Ingredients

• Pork Bone-In Boston Butt Shoulder Roast 2 lb $4.79/lb
• Organic Russet Potatoes (or Organic Yellow Potatoes) 1 lb, cubed $1.79/lb (or $2.49/lb)
• Organic Lacinato Kale (or Organic Kale) 1 bunch, sliced $2.99
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1 medium, sliced $4.99 (sale)
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced (divided) $2.79
• Chicken broth or water 3/4 cup
• Olive oil 1 1/2 tbsp
• Apple cider vinegar 2 tbsp
• Salt to taste
• Black pepper to taste
• Optional: smoked paprika 1 tsp

Instructions

1. Slow cooker: Season pork with salt, pepper, and optional smoked paprika. Add onion and half the garlic to the slow cooker; place pork on top. Add broth/water.
2. Cook: LOW 7–8 hours (or HIGH 4–5 hours) until very tender. Shred pork; stir in a bit of cooking liquid to keep it juicy. Season to taste.
3. Cook potatoes (stove): Simmer cubed potatoes in salted water 10–12 minutes until tender; drain.
4. Sauté kale (stove): Heat olive oil in a skillet over medium. Add remaining garlic for 30 seconds, then add kale and a pinch of salt. Add a splash of water; cook 4–6 minutes until tender.
5. Vinegar drizzle: Mix vinegar with a pinch of salt and pepper (and a teaspoon of olive oil if desired).
6. Serve bowls: Divide potatoes and kale between two bowls, top with pulled pork, and drizzle with the tangy vinegar-garlic dressing.