share. The Brookshire's Blog

Family Matters: Formula or Breastfeeding?


Formula or Breastfeeding?The decision to breastfeed or bottle-feed is a very personal decision for most parents. The American Academy of Pediatrics recommends that a baby nurses for 18 months to get vital nutrients and immunity from his mom, but there is a myriad of reasons why this might not happen.

Luckily, that’s where TopCare comes in. Tippy Toes Infant Formula by TopCare offers your baby a complete range of FDA-approved nutrients, vitamins and minerals essential to their growth and development during their first year or so. Brookshire’s parents can feel confident that their baby is getting exactly what he needs to flourish and prosper from Tippy Toes formula. Just like breast milk, it’s a good source of protein, essential fats, carbohydrates, calcium, vitamin A, potassium and all the other elements your baby needs for development. In powdered or pre-mixed form, Tippy Toes Infant Formula is a great choice for your baby.



Shop the Sale: Wine Braised Chuck Roast


Wine Braised Chuck RoastWhen school starts, it always feels like fall to me, despite living in the South where temperatures can still easily be in the triple digits on the first day of school and quite possibly on the first official day of fall.

That doesn’t stop me from cooking like it’s fall, though.

This dish is great because it cooks slowly, resulting in melt-in-your-mouth tender beef. The wine and garlic make a rich sauce for the beef, especially if you serve it with mashed potatoes or a crusty loaf of bread to sop up the juices. Plus, I love any dish that makes your house smell like a four-star restaurant while it’s cooking.

This serves six to eight, but if you shred the leftovers, they make the most amazing sandwiches as well.

Wine Braised Chuck Roast

Ingredients:
3-4 lb chuck tender roast
salt and pepper, to taste
2 cloves garlic, roughly chopped
1 small onion, roughly chopped
3-4 sprigs fresh thyme
1 tsp dried marjoram
8 oz red wine
1-2 Tbs unsalted butter

Directions:
Preheat oven to 325° F.

Lay out 2-3 layers of tin foil big enough to wrap around the chuck tender roast.

Salt and pepper the beef and place it in the middle of the foil, folding up the sides to create a bowl. Sprinkle in the garlic, onion, thyme and marjoram. Pour wine over the beef.
Seal up the foil and place the packet in a baking dish.

Bake for about 3 1/2 hours.

Carefully remove meat from the foil packet. Move to a cutting board or serving platter and tent to keep warm. Strain the cooking juices into a skillet. Bring to a simmer. Whisk in the butter and let simmer for about five minutes. Test for seasoning. Serve with the beef.

Serves 6-8

Nutritional Information: Calories Per Serving: 322, Calories from Fat: 123, Fat: 14 g (5 g Saturated Fat), Cholesterol: 121 mg, Sodium: 155 mg, Potassium: 59 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 38 g.

View this recipe to print or add items to My Shopping List.



Healthy Living: Rainbow Salad


Rainbow SaladThis salad had me at “rainbow.”

I was the kid with the Rainbow Brite (did I just date myself?) backpack, the rainbow striped socks and the rainbow throw pillow. In art class, I wanted to draw rainbows and was a stickler for the (former) ROY G. BIV mnemonic device.

The rainbow is also good for eating, as Asian influence suggests. Different colored natural foods impart different vitamins, nutrients and minerals to our diets.

This salad is as beautiful as it is healthy, and I’m still obsessed with the dressing.

Rainbow Salad

Ingredients:
For the salad:
2 tsp olive oil
8 oz boneless, skinless chicken breast
1/2 tsp salt
1/2 tsp pepper
1 tsp chili powder
2 cups grapes, halved
1 cup fresh blueberries
3 cups curly lettuce, chopped
1/2 cup feta cheese
1/2 cup almonds, chopped or crushed
For the dressing:
3 Tbs almond butter
1 Tbs olive oil
2 Tbs freshly squeezed orange juice
3 Tbs water
1 Tbs stone ground mustard
1/2 Tbs raw honey
1/4 tsp salt, more to taste
1/2 tsp garlic

Directions:
Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with the salt, pepper and chili powder. Sauté in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.

Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite-sized pieces. Place the salad ingredients in a large bowl. You can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.

For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.

Nutritional Information: Calories Per Serving: 349, Calories from Fat: 196, Fat: 22 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 54 mg, Sodium: 582 mg, Potassium: 634 mg, Carbohydrates: 20 g, Fiber: 4 g, Sugar: 13 g, Protein: 21 g.

View this recipe to print or add items to My Shopping List.



Product Talk: Brookshire’s Fat Free Refried Beans


Brookshire's Fat Free Refried Beans

One of my favorite guilty pleasures at Mexican restaurants is the refried beans. I love them. I’ve even been known to order double beans, no rice. However, the secret to real Mexican refried beans is the lard, and ain’t nobody got time for lard in their food, at least not on a regular basis.

Thank goodness for Brookshire’s Fat Free Refried Beans. While they taste like the “real thing,” they contain zero fat.

The only ingredients in the can are pinto beans, water and salt. You prepare them just like you would any refried beans, heating them in the microwave or on the stovetop until hot, stirring frequently.

They’re great as a side dish, on nachos, on tostadas, in burritos, in a casserole, in migas for breakfast or any other way you’d use the full-fat variety. 

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Posted in: Product Talk


Dine In: Feta Spinach Grilled Cheese


Feta Spinach Grilled CheeseWe used to have pizza almost every Friday night for dinner, but this summer, we’ve largely gotten away from that habit.

We’ve replaced pizza with sandwiches. We’ve done make-your-own subs, meatball and provolone subs, steak sandwiches, grilled chicken sandwiches with bacon and avocado, flatbreads, gyros, veggie pita pockets and all manners of grilled cheese.

I won’t lie: this recipe was a hard sell for my two boys. It has spinach and WHITE cheese, not some of the yellow cheeses we were accustomed to using in our grilled masterpieces, like cheddar. However, after tasting these, which I literally cooked on the grill, they’ve been hooked. I’ve also made this recipe adding one ounce of goat cheese in addition to the feta and mozzarella. Delicious.

Feta Spinach Grilled Cheese

Ingredients:
1/2 Tbs olive oil
1 clove garlic
1/4 lb frozen cut spinach
pinch of salt and pepper
2 ciabatta rolls
1 cup mozzarella cheese, shredded
1 oz feta cheese
pinch of red pepper flakes (optional)

Directions:
Heat olive oil in a large skillet over medium-high heat. When it’s warm and gives off an aroma, add garlic and stir for one minute. Add spinach, salt and pepper; sauté until spinach is just wilted, about 2 minutes. Remove from heat.
Combine feta cheese, mozzarella cheese and red pepper flakes. Stir in spinach and combine well. Spread between ciabatta rolls.
Reheat skillet and toast sandwiches, about 2 minutes per side until golden-brown and cheese is melted. Serve immediately.

Nutritional Information: Calories Per Serving: 343, Calories from Fat: 165, Fat: 18 g, Trans Fat: 0 g (9 g Saturated Fat), Cholesterol: 43 mg, Sodium: 582 mg, Potassium: 68 mg, Carbohydrates: 20 g, Fiber: 2 g, Sugar: 1 g, Protein: 23 g.

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Posted in: Dine In


Family Matters: Back to School


Back to SchoolIt’s inevitable that summer vacation draws to an end and a new school year begins. It’s also inevitable that I spend the last week of summer vacation wistfully thinking about the passage of time and what we accomplished – or didn’t – over summer break.

In the “win” column for this summer is the 100-Mile Challenge. We have a 1.2 mile loop in our neighborhood that I’d deemed safe enough for the boys to ride their bikes, or walk or jog around. They had to complete approximately 83 revolutions to finish 100 miles this summer. They did it!

Another win is the Summer Story book. In May, I wrote a paragraph in a spiral-bound notebook and handed it to my older son. He added a paragraph, continuing the story I’d started, and he passed it to the younger son who contributed his part. It came back to me and we continued that all summer, ending up with a hilarious short story penned in our own handwriting.

The Mystery Bag was another fun summer game. Every Wednesday, I left a project of sorts in a large gift bag on the kitchen table for the boys to find when they woke up. One week, it was an experiment on what happens when you put Ivory soap in the microwave. Another week, it was materials for each boy to construct their own board game. They loved to see what Wednesdays were going to hold.

Now in the “fail” category: I logged onto the middle school website two weeks before school began to print out the school supply list. Looking for the school supply list, I found a PDF file called “Summer Reading List.” Uh, we hadn’t DONE any summer reading, nor did I even know about it until right that minute. When I told my son he had to read two books – and summarize each chapter – before school began, the meltdown that ensued was of epic proportions. I’d like to report he finished two books. He didn’t. He didn’t even make it through the first one, although he read and journaled diligently every day. It just didn’t work out. Next year, I’ll know to look early.

All in all, it was a great summer and we’re all ready for the new school year. 



Shop the Sale: Buffalo Chicken Zucchini Boats


Buffalo Chicken Zucchini BoatsHow do you get your kids to eat more veggies? If they’re like mine, sometimes I have to sneak them into meals.

My boys love broccoli and cauliflower, but they’re hit or miss with almost anything else.

This summer, I found that if I thinly slice zucchini lengthwise and grill it, they’ll eat that up. I became emboldened to try other zucchini recipes, as I love them!

I also love buffalo chicken, a fact that regular readers of this blog should know!

I’d never thought to put buffalo chicken with zucchini, but I’m glad I did because the outcome was outstanding.

These are super easy to make with the boneless chicken breasts or tenders on sale this week at Brookshire’s. You can cook them almost anyway you like, baked, poached or grilled (I did grilled).

Buffalo Chicken Zucchini Boats

Ingredients:
2 zucchinis
1 lb chicken breast or chicken breast tenders, cooked and diced
2 Tbs flour
1/2 tsp salt
1/2 tsp black pepper
1 carrot, shredded
1 rib of celery, diced
3/4 cup shredded cheddar cheese, divided
1/4 cup bleu cheese crumbles (optional)
3 Tbs buffalo sauce
3 Tbs bleu cheese (or ranch) dressing

Directions:
Preheat your oven to 350° F. Line a baking sheet with aluminum foil and spray with cooking oil. Set aside.

Cut each zucchini in half horizontally. Then, with a melon baller (or spoon), carefully scoop out the center of the zucchinis. Reserve 1/2 cup of the center and dice it up for your filling.

In a bowl, mix together chicken, flour, salt, pepper, carrot, celery, 1/2 cup cheddar cheese, bleu cheese crumbles (optional), buffalo sauce and dressing.

Place zucchinis, hollow side up, on the prepared baking sheet. Fill the boats with your buffalo chicken filling. The filling should be heaping. Sprinkle with the remaining cheddar cheese.

Bake for about 30 minutes or until the zucchinis have achieved desired softness.

Serves 4

Nutritional Information: Calories Per Serving: 392, Calories from Fat: 173, Fat: 19 g, Trans Fat: 0.1 g (7 g Saturated Fat), Cholesterol: 130 mg, Sodium: 805 mg, Potassium: 652 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 3 g, Protein: 45 g.

View this recipe to print or add items to My Shopping List.

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Posted in: Shop the Sale


Healthy Living: Nature Made Fish Oil


Nature Made Fish OilI first heard of fish oil back when my older son, Curt, was being diagnosed with autism. You’ve heard that eating fish is “brain food?” Well, taking fish oil supplements from Nature Made is brain food in a capsule.

I gave fish oil to my son because the fish oil helps brain function by closing the synapses in brain neurons, helping your mind work more efficiently. Fish oil is often used as a supplement for people with autism spectrum disorders and for those suffering from Alzheimer’s disease and dementia.

Fish oil is also used for a healthy heart.

September is National Cholesterol Month, and fish oil can play a key role in lowering cholesterol naturally. Fish Oil provides omega-3 fatty acids EPA and DHA, and research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease.

Nature Made Fish Oil is a convenient and safe way to get your omega-3 fatty acids EPA and DHA in one easy dose. Nature Made Fish Oil capsules are effective, pure and natural. Nature Made uses only the oil from wild, deep-ocean fish, which are processed by state-of-the-art technology to purify the fish oil to remove mercury and to ensure high levels of purity and concentration.

Nature Made Fish Oil supplements come in different dosages in gummy or soft-gel form.

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Posted in: Healthy Living


Product Talk: Nutri-Grain Fruit Crunch Bars


Nutri-Grain Fruit Crunch BarsI’ve loved Nutri-Grain bars forever. My boys love them, too.

Not too long ago, I discovered Nutri-Grain Fruit Crunch Bars in the apple cobbler flavor. With 20 grams of whole grains per serving (one serving equals two bars), these portable treats contain only 190 calories and 7 grams of fat. They also provide 10 percent of the recommended daily allowance for calcium and come in at 3 grams of fiber.

Nutri-Grain Fruit Crunch Bars are made with whole-grain oats, dried apples, honey and cinnamon. At five pouches to a box, they are perfect for after-school snacks or school lunches. 

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Posted in: Product Talk


Dine In: Lemon Orzo Chicken Salad


Lemon Orzo Chicken SaladFamily vacation at the beach entails 19 people in one house under one roof for a week. We love it, but let’s face it: even the closest of families can be so confined.

This year at the beach, it’s rained almost every day, further compounding our “togetherness.” We’ve played games, taken a trip to the local aquarium, had a dance off, played hide-and-seek with the kids (which ended badly with a downed shower curtain rod), watched movies and made T-shirts. There have been funny moments, and there have been a few tense moments.

However, there is always harmony during mealtime. Prep time constitutes happy hour. Then, we feed the kids. After the kids are full, they are dispatched to the “kids’ room” for Legos, pool or Toss Across while the adults eat.

The adults have taken to eating on the porch if the weather is conducive. This summer salad has the perfect, beachy flavors. Salty air, optional.

Lemon Orzo Chicken Salad

Ingredients:
1/4 cup orzo, uncooked
3 cups grilled chicken breast, chopped
1 1/2 cups baby spinach
1 cup grape tomatoes, halved
1/2 cup red bell pepper, chopped
1/4 cup pre-chopped red onion
2 Tbs fresh basil, chopped
1 tsp fresh oregano, chopped
2 Tbs red wine vinegar
1 Tbs extra virgin olive oil
1/8 tsp salt
1/8 tsp black pepper
6 Tbs (1 1/2 oz) goat cheese, crumbled

Directions:
Cook orzo according to package directions, omitting salt and fat; drain well.

Combine orzo, chicken and the next 6 ingredients (through oregano) in a large bowl; toss well.

Combine vinegar, oil, salt and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Nutritional Information: Calories Per Serving: 274, Calories from Fat: 71, Fat: 8 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 96 mg, Sodium: 215 mg, Potassium: 488 mg, Carbohydrates: 12 g, Fiber: 2 g, Sugar: 2 g, Protein: 38 g.

View this recipe to print or add items to My Shopping List.

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Posted in: Dine In, Produce


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Copyright © 2010-2014, Brookshire’s. All rights reserved.
The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

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On Wednesdays, get a tip or idea on using an item in the circular.

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Ideas for the whole family come to you every Thursday.

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