Careme Recipes

Ingredients

• Kroger® Mild Italian Style Pork Meatballs 8–10 meatballs (about 8–10 oz), thawed if frozen $5.00 (sale)
• Private Selection® Peruvian Gold Sweet Onion 3 lb bag 1/2 medium onion, thinly sliced $4.99 (sale)
• Simple Truth Organic® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $4.49 (8 oz)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Olive oil 1 1/2 tbsp
• Butter (optional) 1 tbsp
• Simple Truth Organic® Roma Tomatoes (optional) 1, thinly sliced $3.99
• Cheese (provolone or mozzarella, optional) 2–4 slices
• Sandwich rolls/hoagie buns 2 rolls
• Salt to taste
• Black pepper to taste
• Optional: Dijon mustard or mayo 1–2 tbsp

Instructions

1. Form patties: Split each meatball in half and press halves together to make 2 large patties (or 4 smaller). Season lightly with pepper (meatballs are usually already salted).
2. Cook patties (stove): Heat a skillet over medium with 1 tbsp olive oil. Cook patties 4–5 minutes per side until browned and cooked through. Transfer to a plate.
3. Sauté onions + mushrooms: In the same skillet add remaining 1/2 tbsp oil (and optional butter). Cook onions with a pinch of salt 3–4 minutes. Add mushrooms and cook 5–7 minutes until browned. Add garlic for 30 seconds; season with pepper.
4. Melt: Return patties to the pan, top with cheese if using, cover 1–2 minutes to melt.
5. Toast rolls: Split and toast rolls in a dry pan or under the oven broiler (quick).
6. Assemble: Spread with a little Dijon/mayo if desired, add patties, pile on onion-mushroom mix, and add optional tomato slices.

Ingredients

• Simple Truth® Natural Boneless Skinless Chicken Breast (or cutlets) 1 lb (2 cutlets or 2 small breasts, pounded thin) $5.49/lb (sale, family pack)
• Organic Green Cabbage (or Organic Red Cabbage) 3 cups thinly sliced (about 1/4 head) $2.49/lb
• Organic Cucumber 1/2 cucumber, thinly sliced $1.29
• Simple Truth Organic® Baby Dill 2 tbsp chopped, divided $2.79
• Plain yogurt (Greek or regular) 1/2 cup
• Apple cider vinegar 1 tbsp
• Olive oil 1 1/2 tbsp
• Simple Truth Organic® Garlic Bulbs 1 small clove, finely grated (optional) $2.79
• Sandwich bread or buns 4 slices or 2 buns
• Salt to taste
• Black pepper to taste

Instructions

1. Make quick slaw: Toss cabbage and cucumber with vinegar, 1/2 tbsp olive oil, a pinch of salt, pepper, and 1 tbsp dill. Let sit while you cook chicken.
2. Make dill yogurt spread: Mix yogurt with remaining dill, a pinch of salt, and optional grated garlic. (Thin with 1 tsp water if needed.)
3. Cook chicken (stove): Pat chicken dry; season with salt and pepper. Heat a skillet over medium-high with 1 tbsp olive oil. Cook cutlets 3–4 minutes per side until browned and 165°F. Rest 2 minutes, then slice if desired.
4. Toast bread: Lightly toast bread/buns in the skillet or toaster.
5. Assemble: Spread dill yogurt on bread, add chicken, then pile on the crunchy slaw. Season with a little extra pepper to finish.