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Flavors of Squash!


Chili Baked Squash

Prep Time: 20 minutes · Cook Time: 1 hour 15 minutes
Serves: 4 

Ingredients:
2 medium acorn squash
1 Tbs olive oil
1/2 cup bell pepper, chopped
2 cloves garlic
1/2 cup onion, chopped
1/2 cup 2% cheddar cheese, shredded
1 (15 oz) can turkey chili
2 slices turkey bacon, cooked, crumbled
2 Tbs green onions
1 cup fat-free sour cream
Salt and pepper, to taste 

Directions:
Preheat oven to 350° F. Poke squash with a fork and place in the microwave for 5 minutes or until tender enough to cut. Halve squashes lengthwise and remove seeds. In a large baking dish, pour water into dish until 1/4 full and place squash cut side down; bake for 50 minutes. While squash is cooking and almost done, sauté bell pepper, garlic and onion in olive oil until vegetables are tender. Once squash is tender remove from oven and scoop out inside. In a large bowl, combine squash, vegetables and cheese. Pour water out of baking dish, place squash right side up in dish and return to oven for 10 minutes, or until cheese is melted. While squash is in the oven, heat chili as instructed on can. Take squash out of the oven and top with chili, bacon, green onions and sour cream. Salt and pepper, to taste. 

Nutritional Information:  Calories Per Serving: 302, Fat: 15 g (7 g Saturated Fat), Cholesterol: 44 mg, Sodium: 770 mg, Carbohydrates: 29 g, Fiber: 6 g, Protein: 16 g



Creative Takes!


Tricked-Out Caramel Apples

Ingredients:
12 apples
4 (14 oz) bags caramel bites
12 craft sticks

Toppings: crushed candy bar, crushed pretzels, sprinkles, chocolate candies, nuts, dried cranberries 

Directions:
Wash and dry apples. Remove stem from apple and place a craft stick down into apple where stem was removed. 

Press craft stick into apple until stick is sturdy. Set aside. In a sauce pan over medium-low heat, add caramel bites, stir constantly until melted. 

Once caramel is melted, dip apples into caramel and allow excess caramel to drip off. Press your choice of toppings onto the caramel.

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Posted in: Cooking, Kids


Shop the Sale: Caramel and Apples


I love the change that Autumn brings; nice weather, beautiful colors and fall cooking!  This year, my daughter and I are going to attempt to make caramel apples and mini-candied apples.

There are two great recipes and step-by-step instructions to create your own apple masterpieces in the October issue of Celebrate Cooking. Also in this issue, there is a coupon for $1.50 off Apples (Granny Smith – 3 lb or Red Delicious – 5 lb bag) when you buy TWO 4 oz bags of Kraft Caramels.



Healthy Living: Replacing Butters with Oils


Instead of cooking with butter and margarine, start cooking with oils like olive oil or canola oil. Cooking with oil will reduce the amount of saturated fat in your meal, while increasing your unsaturated fats.



Healthy Living: Watching your portions during the holidays


The Holiday season is just around the corner! Seems like just yesterday we all made those ‘New Year’ resolutions to cut back on soda, eat healthier, and get to the gym! If you’re like me and have been struggling with life getting in the way of your workout routine, the holidays will just make it worse. So watch your portions. Most holiday meals contain healthy sets of foods and even if you’re not cooking, you can still eat well!

If you’re cooking, try your best to give your family and friends good health choices along with the foods you love! Ham, Turkey, Green beans, whole wheat rolls, corn, carrots, potatoes and many other health types of food can cover your table making a great, health meal! Do some research on healthy meal combinations and alternatives to traditional Holiday meals!

If you’re not cooking, remember this simple rule: Protein, Vegetable and Carbs.  Usually you have your choice to make your own plate around the holidays, so try to get you’re helping of veggies, meats and breads. This doesn’t mean that you can eat all you want either. By limiting your intake and stopping after one plate of food you can keep from gaining unnecessary weight. Try your best to only give yourself ONE desert per meal. Again, if your family is like mine we have about forty-thousand deserts per meal. By limiting your sugar intake you will also help to keep those pounds off!



Product Talk: Rudi’s Gluten Free bread


Have you tried our new Gluten-Free breads?  We recently launched a new line of Rudi’s Gluten-Free breads in our bakeries, which we believe rival or surpass any others on the market!  You no doubt recognize the name – Rudi’s – from Organic fame.  They opted to get into the Gluten-Free business and from what we’ve seen in the market place, their Gluten- Free line is second to none! 

Speaking of Gluten-Free, we now offer a Gluten-Free Cheesecake in a single serve format.  It is found in our bakery freezer case and is made by the folks at Chuckanut Bay in Washington State. 

Since we’re talking about interesting offerings such as gluten-free, we would be remiss if we didn’t mention the excellent Organic breads that we carry from Rudi’s.  This is one of the best brands in the Organic marketplace and we carry eight (8) different varieties of breads as well as Rudi’s Organic Hamburger buns.  Interestingly enough, Organic products have held their own despite the difficult economic environment.  Baking Management Magazine (April 1, 2010) notes that, “Surprisingly, organic products continue to be a draw for consumers, despite the lingering effects of the recession. Sales of organic and all-natural products are expected to grow 20 percent during the next two years, according to market research firm Mintel.” 

We encourage you to try our Organic and Gluten-Free offerings that are found in our bakeries.  Please let us know what you think of them by emailing: askbrooke@brookshires.com

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Posted in: Product Talk


Dine-In: Walnut Peach Salad


Walnut Peach Salad
Serves:  4    Prep Time: 20 minutes

Ingredients:
1/2 cup walnuts, roasted
4 cups salad greens
2 peaches, peeled and pit removed, sliced
1 cup blue cheese crumbles
1/2 cup canola oil
1/4 cup cider vinegar

Directions:
In a large bowl, combine walnuts, salad greens, peaches, and blue cheese. In a jar, combine oil and vinegar; mix well. Drizzle oil over salad.

Nutritional Information:  Calories per Serving: 469, Fat: 45 g (8 g Saturated Fat), Cholesterol: 35 mg, Sodium: 417 mg, Carbohydrates: 10 g, Fiber: 3 g, Protein: 10 g.

© 2010, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician 

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Posted in: Cooking, Dine In


Family Matters: Making Noise


Cats tend to have a mind of their own and are typically stubborn. If your cat is doing something that you do not like, for example, jumping on the kitchen cabinets or scratching the couch, making a noise to startle them, not scare them; will make your cat stop. With repetitive action your cat will soon learn not to jump on the cabinet or scratch the couch. 



Shop the Sale: One Cent Sale


I am excited to see that this week’s ad theme – back by popular demand – is the Brookshire’s One Cent Sale.  This week’s penny ad is packed with lots of popular items – all priced at just 1 penny when you buy the first one at regular price.  Come to Brookshire’s this week and stock up on your favorite “One Cent” items.  Now that’s a deal you’ll find is hard to pass up!!!

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Posted in: Shop the Sale


Flavorville


Johnsonville Italian all-natural ground sausage lasagna 

Serves: 12 

Ingredients:
12 lasagna noodles, uncooked
1 (16 oz) pkg Johnsonville® Italian All Natural Ground Sausage
1 medium onion, chopped
1 Tbs chopped garlic
1 large jar of chunky pasta sauce
1 (15 oz) container ricotta cheese
1 egg
2/3 cup grated parmesan cheese
3 cups chopped fresh spinach, packed
2 cups shredded mozzarella cheese 

Directions:
Prepare noodles according to package directions; drain and set aside. Sauté Italian sausage, onion and garlic in a skillet until sausage is browned; drain. Add pasta sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg and 1/4 cup of parmesan cheese and set aside. 

Coat a 9×13 baking dish with non-stick spray and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 cup of the ricotta cheese mixture on the noodles and layer 1 cup of the sauce mixture. Sprinkle 1 cup of the spinach and 1/2 cup mozzarella cheese. Repeat this whole process 3 more times starting with the noodles; top with 1/4 cup parmesan cheese to finish. 

Bake uncovered in a 350° F oven for 45 minutes until hot and bubbly. Let stand
10 minutes before cutting. 

Recipe courtesy of Johnsonville.



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.

Shop the Sale

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

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