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Family Matters: Breakfast Ideas

Health experts everywhere agree: Breakfast is the most important meal of the day. Parents may agree, too, but they’re faced with the challenge of actually getting their children to eat breakfast!

Some kids are groggy in the morning, and others are part of a routine so fast-paced that sitting down to a meal seems like a luxury.Here are a few suggestions for portable breakfasts that are easy to carry with you in the morning. And PS: 

Adults like these foods, too, so make plenty!  

  • Peanut butter on a whole-wheat English muffin, topped with sliced banana.
  • A snack bag filled with dried cereal, walnuts and dried cherries!
  • A hard-boiled egg, tangerine and a handful of whole-grain crackers.
  • A stick of skim mozzarella cheese, a chunk of whole-grain bread and some grapes.
  • A whole-wheat pita stuffed with cottage cheese and sliced peaches or blueberries.
  • A whole-grain waffle toasted and spread with peanut butter and apple sauce.
  • 2 pcs of whole grain bread spread with soft cheese and topped with strawberries.


Family Matters: Baby’s First Craft Project

Are you coming up on Baby’s First Mother’s Day? Here’s a fun project that babies of any age can participate in, and it makes a great gift for moms, grandmothers, aunts and cousins.

Make hand print butterflies by dipping your baby’s hands in paint! Place both color-dipped  hands near the top of the paper with thumbs about two inches apart. Then dip their hands in another color of paint and have their hands go in opposite direction (just below the other hands) with the thumbs about 2 inches apart again (sometimes it’s easier to rotate the paper instead of the baby’s hands!).

Let the hands dry and paint a body down the middle. Write “A Handful of Love” on the butterfly body and place a small photo of the child on it. Add pipe cleaners on the head for antennae.

Older children can make the same project with much less help from you!

Note: take lots of photos of this project. You’ll want to remember it!

Egg-ceptional eggs

You can buy all sorts of egg-decorating kits, but have you ever tried it on your own?

It’s not hard!

Keep your plans simple and don’t over-estimate your abilities at the fancy projects!

1. Prepare the eggs. Either hard boil them and dry fully, or blow the raw egg from the inside of the shell by piercing each end with a needle (beginners should stick with hard boiled eggs!).

2. Create the dye bath. Combine 1/2 – 1 Tbs of food coloring with 2 tsp vinegar in a cup that is deep enough for the eggs. Add water to about the half way point. Gently place the eggs into the cups. Try using a soup spoon to ease the eggs in. The longer they are left in the dye, the darker the color shade. Experiment with different combinations of colors. When you remove the egg from the dye, pat dry with a paper towel and place in a holder.

Easy techniques:
1. Crayons: Color on the Easter eggs before placing in the dye.

Simple dots, lines, shapes or swirls…the wax will resist the dye and your picture will show through.

2. Rubber Bands: Wrap rubber bands around hard cooked eggs, then place them in food-coloring dye. Remove eggs, pat dry with paper towel and remove rubber bands. The parts of the egg covered with rubber bands will not be colored. Once the rubber bands are removed, you can drop the egg into a different color dye.

Recipe courtesy of McCormick, Inc.

Shop the Sale: Pork Chops

Everyone loves pork chops and since they’re on sale at Brookshire’s, why not pick up a package?

If time is precious at your house, put pork chops in the crock pot with a can of condensed cream of mushroom (or chicken) soup and let ’em cook all day. You’ll have pork chops and gravy ready when you get home!

Healthy Living: Understanding Nasal Allergies

Do you have…

  •    A runny nose with a thin; watery discharge?
  •    Nasal itching and congestion?
  •    Red, itching eyes?
  •    Sneezing? 
  •    Drainage from your nose down the back of your throat? 

If so, you may be suffering from nasal allergies. Your Brookshire’s pharmacist can help you decide whether to see a

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Posted in: Healthy Living

Healthy Living: Green Tea

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!

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Posted in: Healthy Living

Product Talk: Cous Cous

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 page to see it).

Start a trend with cous cous. Don’t tell anyone it’s healthy—just enjoy it!

Dine-In: Reuben Quiche

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!

Reuben Quiche
Serves  6
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
4 eggs
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.

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Posted in: Cooking, Dine In

Family Matters: Fast Chicken and Rice

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
Serves 4
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!

Nutritional information:
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.


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Posted in: Family Matters

Chicken Mandarin Salad

Healthy and delicious!
Prep Time: 5 minutes

Serves 2

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.

Nutritional Information:
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.

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.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

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