All natural teas are good for you: green, black, herbal and others. Green tea, though, has unique plant chemicals called antioxidants that may have anti-cancer properties! Besides containing immunity-boosting substances that can help celiac disease sufferers, now it looks like it’s even more amazing! Sip a cup of hot green tea, or enjoy a tall glass of iced green. However you like it, you can feel confident that you’re giving your health a boost every time you swallow!
Do you like to keep up with the trends? Maybe you’re the one setting trends in your community! Either way, trendy people need to know about cous cous. Have you tried it before?
Cous cous is a type of pasta. In Israel and other middle-eastern countries, cous cous takes all day to make and involves simmering grains in large pots. Here in the USA, however, you’ll almost always find Americanized, quick-fix cous cous.
It can be ready to eat in five minutes!
Picture a strand of spaghetti. Break it into the tiniest piece possible—about the size of a pin head—and that’s cous cous. Because it’s so small, it cooks quickly. Pour a cup of it into a pan of boiling water; turn off the heat, cover the pan, and let it sit five minutes to absorb the water. And presto—your cous cous is ready!
Cous cous comes in several varieties. In most of our stores, you’re likely to find regular “white” flour cous cous, whole wheat, and multi-color. The multi-color is made by adding vegetable juice to the wheat as it’s mixed. The result is red, green and orange cous cous.
Serve cous cous however you’d serve rice or pasta. Put it under a stir-fry, alongside chicken and broccoli, or blend with creamy cheese for an exotic mac-n-cheese! If you’d like to see another option, check out the April issue of Celebrate Cooking magazine (free in all Brookshire’s stores) and look for the Banana-Kiwi Salad with Cous Cous recipe—and let us know what you think! The recipe is also available as a webvideo (go to the Brookshires.com page to see it).
Start a trend with cous cous. Don’t tell anyone it’s healthy—just enjoy it!
I love corned beef and cabbage for St. Patrick’s Day dinner, but I always end up with way too many leftovers. Here’s a recipe that uses up the excess corned beef, but doesn’t taste at all like a re-run! In fact, it’s fancy enough to serve to company or have for a special Friday night dinner. This is definitely a more-sophisticated dish, but once you try it, you’ll be sold!
And if you didn’t actually fix a corned beef dinner for St. Patty’s, you can always pick up corned beef (precooked and ready to use) in the Brookshire’s deli!
Prep time: 25 minutes; Cook time: 25 minutes
1 1/4 cups crushed Triscuit or other whole-grain crackers
1 Tbs flour
2 Tbs plus 2 tsp butter, melted
5 green onions, chopped
1 Tbs butter
1 1/2 cups (6 oz) shredded Swiss cheese, divided
1/2 cup corned beef slices, cut in strips
1/2 cup sauerkraut or cooked cabbage
1 cup half-and-half or whole milk
1 Tbs flour
1/2 tsp ground mustard
1/4 tsp salt
In a small bowl, combine the cracker crumbs, flour, and butter; press onto the bottom and up the sides of a 9-inch pie plate. Bake at 375 degrees for 10 minutes or until edges are lightly browned.
Meanwhile, in a small skillet, sauté onions in butter until tender. Set aside. Sprinkle ½ cup cheese over the crust. Top with corned beef, sauerkraut and remaining cheese. Beat the eggs, cream, flour, mustard, salt and cooked onions. Pour this over the cheese.
Bake, uncovered, at 375 degrees for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before slicing.
Just about everyone can use the same word to describe their family: BUSY. A day at school is the equivalent to working a full-time job, after all, and bringing home school work is just like working overtime. And we wonder why there’s never enough time to fix a great meal!
Here’s a busy-family favorite recipe because it’s quick and really tasty—even for picky young eaters! If you have some leftover cooked chicken pieces, you can save even more time, since you won’t have to do that initial cooking.
You know, the next time you DO have some time, cook a batch of chicken up, shred it, and pop it in the freezer. That way, you can make this recipe anytime, and save even more precious minutes.
So take it from us—we feel your pain! But we have some recipes that can really help. Stay tuned for more Busy Family Favorites!
Fast Chicken and Rice
Total time: 10 minutes
1/2 cup frozen peas
1 (8.8 oz) package cooked brown or white rice in a microwaveable reheating pouch.
1 pound chicken breast tenders, halved crosswise (or cooked chicken pieces)
1 Tbs vegetable oil
1/4 cup bottled stir fry sauce
1/2 cup packaged slivered almonds
Stir peas into the rice pouch. Heat according to package directions.
Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium high heat for 3 minutes or until no longer pink. Stir the rice mixture into the skillet. Stir in stir-fry sauce, heat through. Sprinkle each serving with almonds.
Note: If you have pre-cooked chicken pieces, simply reheat it in the microwave and stir in the cooked peas and rice, as well as stir fry sauce. Cooking time? Five minutes or less!
per serving: 311 calories, 9 gr fat (1 gr saturated fat), 402 mg sodium, 66 mg cholesterol, 25 gr carbohydrates, 2 gr fiber, 31 gr protein.
Healthy and delicious!
Prep Time: 5 minutes
1/2 lb fresh spinach leaves
1/4 cup toasted almonds, slivered
1/2 red bell pepper, sliced
1/4 cup red onions, sliced
1/2 (15 oz) can Dole Mandarin Oranges
1/2 cup cooked chicken pieces, cubed
1/2 cup reduced-fat vinaigrette salad dressing
2 tsp toasted sesame seeds
In a large bowl, gently mix the spinach, almonds, bell pepper, onion and oranges. Divide into 2 lunch box type serving containers. In another bowl, combine the chicken and salad dressing. Toss well and spoon on top of the spinach mixture. Sprinkle each serving with toasted sesame seeds.
Calories Per Serving: 210, Fat: 10 g (1 g Saturated Fat), Cholesterol: 31 mg, Sodium: 124 mg, Carbohydrates: 15 g, Fiber: 5 g, Protein: 17 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. All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
Let lemon be your theme! Just a few of our Brookshire’s made products include lemon crème cake, pound cake, Red Diamond Lemonade, and a fluffy, creamy pie made from Goldenbrook Farms Lemon Icebox Ice Cream.
Not shown, but also available: lemon chess pie and lime crème cake.
Don’t let St. Patrick’s Day sneak up on you without having something green to fix for dinner! We’ve got broccoli crowns on sale this week—perfect for adding a touch of green to your plate. Broccoli is a good source of calcium, fiber and Vitamin C and very low in calories. Many nutritionists call it a super food, so take advantage of a great price on a great vegetable!
Did you know mangoes are the most popular fruit in the world? You might not think so if you base it on our local population, but when you factor in everybody in the world, mangoes have a lot of fans! They’re sweet and juicy and rich in fiber, Vitamin C and A, and taste kind of like a blend between peaches and raspberries.
Mango skin has an astringent quality, so you don’t want to eat the peel. And there’s a large pit in the center, so it can be a challenge to prepare until you get the hang of it. But this’ll get you started: take a sharp knife and cut around the pit on all sides, kind of like how you’d pit an avocado. Peel the skin away from the fruit and enjoy! Be warned, though: mangoes are so juicy that you may end up with sweet mango drippings running down your arms!
Mangoes make a great ingredient to fruit salads, or a topping for yogurt. But if you’d like a couple other ideas, here you go:
• Make a delicious salad by tossing fresh mango slices and mozzarella cheese slices with lemon juice and oil. Top with basil, salt and pepper.
• Sprinkle diced mango on a quesadilla before cooking to add a bit of sweetness to a savory dish.
• Make your own mango ice pops: puree fresh mango chunks in a blender. Pour into ice cube trays, stick in toothpicks or ice pop sticks and freeze.
Sirloin’s on sale at Brookshire’s this week, and while nothing beats a big juicy steak, you can also whip up a batch of fajitas with a sirloin, too. Try this recipe!
Prep time: 10 minutes; Cook time: 10 minutes
2 Tbs olive or peanut oil
12 oz top sirloin steak, cut into strips
4 cups fresh or frozen red and green bell pepper slices
2 cups onion slices
1/4 cup bottled fajita sauce
4 whole wheat tortillas
Shredded lettuce, cheese; sour cream; salsa
Heat oil in a large skillet. Over medium high heat, quickly cook the steak, peppers and onions—about 10 minutes, or until meat is done and veggies are crisp-tender. Stir in the fajita sauce and simmer until heated through. Divide among 4 warmed tortillas. Add your favorite toppings, such as lettuce, cheese, sour cream and tortillas.
Per serving: 458 calories. Total fat: 17 grams (4 gr saturated fat); 76 milligrams cholesterol; 453 mg sodium; 31 grams carbohydrates; 9 gr fiber; 36 gr protein.
Each Monday we feature a new or interesting product.
Tips on maintaining a healthy lifestyle, every Tuesday.
On Wednesdays, get a tip or idea on using an item in the circular.
Ideas for the whole family come to you every Thursday.
Stop fighting the crowds, save money and dine in, every Friday.