Brookshire’s is the place to get your supplies for Halloween. Brookshire’s has an assortment of candy on sale along with non-edible treats, like spooky drink holders and Halloween rubber goods. If you need something to carry all those yummy treats in, Brookshire’s has a lighted pumpkin basket that is on sale. You can also pick up a safety flashlight to ensure a safe trip of trick or treating.
Do you utilize the NuVal scoring system at your Brookshire’s grocery store when shopping for your family’s groceries? Well if you are not, it is an easy way to pick a nutritious product for your family. Using the NuVal scoring system can cut down on your shopping time by just glancing at the score versus reading all the different food labels. If you’re having trouble locating the score it is on the price tag in a blue hexagon.
The scores range from 1 to 100, 100 being the most nutritious and 1 being the least nutritious.
If you have not used this scoring system plan a day when you will have a lot of time to look around at different scores. Look at the product that you normally buy and compare its score to other products in that category. If you normally buy Kashi Strawberry Fields, which scores an 11, you may want to check out Kashi 7 Whole Grain Flakes, which scores a 29.
There are many different kinds of winter squash but one of my favorites is spaghetti squash. I personally like spaghetti squash very simple with just a little bit of butter. Most people eat spaghetti squash like they were eating actually spaghetti with a little tomato sauce. Spaghetti squash makes a very simple meal, but if you bake it, it is not a quick meal.
If you have time to cook it, all you have to do is slice the squash, remove the seeds, place the squash in a baking dish with water, and bake for 1 hour or until tender. With a fork rake out the flesh of the squash and it should resemble spaghetti and then top it off with your favorite tomato sauce. Spaghetti squash is low in fat and cholesterol while being a good source of fiber and vitamin C.
Prep Time: 20 minutes
Cook Time: 30 minutes
2 cups water
1 (14 oz) can low-sodium chicken broth
1 Tbs extra-virgin olive oil
1 cup finely chopped onion
1 clove garlic, minced
2 cups uncooked jasmine rice
1 cup dry white wine
1 tsp dried Rosemary
1 cup canned pumpkin
1/2 cup shredded Parmesan cheese
In medium sauce pan, add water and chicken broth; bring to a boil. Once broth begins to boil reduce heat and simmer. In a large skillet, sauté onions and garlic in olive oil; cook until onions are tender. Add uncooked rice and cook until rice is brown; stirring constantly. Add wine and rosemary to rice mixture; stirring constantly. Slowly pour in chicken broth; cook until liquid is absorbed. Add in pumpkin and Parmesan cheese; heat throughout.
Nutritional Information: Calories per Serving: 329, Fat: 5 g (2 g Saturated Fat), Cholesterol: 7 mg, Sodium: 154 mg, Carbohydrates: 55 g, Fiber: 4 g, Protein: 9 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
Family time around the evening dinner table is important. When you’re squeezed for time to plan or cook dinner, just stop by Brookshire’s on the way home from work and pick up some hot fried chicken. Everybody at my house loves the tasty Brookshire’s fried chicken recipe. Fried chicken from Brookshire’s Deli is fresh. It is hand breaded and it was never previously frozen. It is also fried in transfat-free oil. Now that’s important to me and my family.
Chili Baked Squash
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
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
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
Tricked-Out Caramel Apples
4 (14 oz) bags caramel bites
12 craft sticks
Toppings: crushed candy bar, crushed pretzels, sprinkles, chocolate candies, nuts, dried cranberries
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.
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.
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!
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.