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Shop the Sale: Chuck Tender Pot Roast


Chuck Tender Pot RoastOne of the best ways I’ve found to get great value for my money is to buy a chuck roast. A two-pound roast serves about eight people, if you calculate a half pound per person.

Well, there are three people in my household so a two-pound roast goes a long way.

I like to start out doing just what the name implies: roasting it.

It’s delicious for a Sunday dinner and doesn’t take forever to cook.

After that, I like to repurpose the roast for sandwiches (sliced with bleu cheese on kaiser rolls), soft tacos (shredded and mixed with salsa or salsa verde) or for stir-fry (cubed and quick-cooked with veggies and served over rice).

See how economical it can be?

It’s delicious, too. Chuck roast is on sale at Brookshire’s this week, so get creative with your meals!

Chuck Tender Pot Roast
Serves 8

Ingredients:
2 lb chuck tender roast
1 cup yellow onions, chopped
8-10 cloves garlic, chopped
3 Tbs extra virgin olive oil
1 tsp rosemary
1 tsp basil
1 tsp pepper
2 tsp kosher salt

Directions:
Allow roast to sit and come to room temperature.

Add olive oil to skillet and heat to medium-high. Add onions and garlic; brown slightly. Salt and pepper both sides of the roast. Remove onions and garlic from the pan. Add roast and sear on each side.

Return onions and garlic to pan. Sprinkle on rosemary and basil.

Transfer all to an oven-safe pan. Roast at 325° F for about 20 minutes per pound. Cook until desired doneness is achieved.

Nutritional Information: Calories Per Serving: 207, Calories from Fat: 102, Fat: 11 g, Cholesterol: 65 mg, Sodium: 658 mg, Potassium: 38 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 23 g

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



Healthy Living: Healthy Mushroom Soup


Healthy Mushroom SoupI was one of those weird kids who loved spinach and mushrooms.

My boys didn’t take to either vegetable readily, and even, as old as they are now, still struggle with both. I can get them to eat raw baby spinach, but mushrooms? Forgeddaboudit!

Mushrooms are meaty, but they are super low in calories. They are dense and filling, but they have zero fat or carbohydrates.

In addition to having protein, they can help fight disease as well, with antioxidants and beneficial dietary fibers such as chitin and beta-glucans. Mushrooms contain just as high an antioxidant capacity as carrots, tomatoes, green and red peppers, pumpkins, green beans and zucchini. They also contain vitamin D.

Studies have shown that Type 1 diabetics who consume high-fiber diets have lower blood glucose levels, and Type 2 diabetics may have improved blood sugar, lipids and insulin levels. The fiber, potassium and vitamin C content in mushrooms all contribute to cardiovascular health. Potassium and sodium work together in the body to help regulate blood pressure.

Try this soup for a low-cal, low-fat, filling meal. You can swap out the butter for the equivalent amount of coconut oil, if you’d like.

Healthy Mushroom Soup

Ingredients:
2 Tbs unsalted butter
1 cup carrots, peeled and diced
1 cup onions, sliced
1 cup sliced leeks, halved and sliced
3/4 cup celery, sliced
3 large garlic cloves, coarsely chopped
2 tsp fresh thyme leaves
2 lb assorted mushrooms, rinsed and thickly sliced
6 cups chicken stock
1 tsp sea salt
1/2 tsp cracked black pepper

Directions:
Melt butter in a large stockpot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until at a soft boil, then turn down to low heat. Cover and simmer on low heat for 30 minutes.

Remove from heat, ladle into bowls and serve.

Nutritional Information: Calories Per Serving: 106, Calories from Fat: 45, Fat: 5 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 1139 mg, Potassium: 654 mg, Carbohydrates: 13 g, Fiber: 3 g, Sugar: 6 g, Protein: 6 g

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

 



Product Talk: Frozen Meatballs


Frozen MeatballsThis year, for the first time in a long time, I was invited to a Super Bowl party. I’m not sure if the invites tapered off because (1.) I’m not a huge football fan, (2.) I’m known to fall asleep before 8pm or (3.) because I’m not a good cook and no one wants my potluck dish.

Okay, we can eliminate No. 3, but No. 1 and 2 are viable reasons.

However, I was invited this year (I didn’t fall asleep and I knew which two teams were playing), and I brought a delicious antipasto platter that was scarfed up immediately.

My friend, Mathilda, made a dish that took the basic cocktail meatball to a whole new level, though. These bite-sized appetizers were delicious.

I can’t wait to try them myself.

Cheesy Meatball Cups

Ingredients:
2 (8 oz) cans crescent rolls
flour, for dusting
5 oz queso fresco, crumbled
16 frozen meatballs
1/2 cup garlic spaghetti sauce
1 Tbs fresh parsley, finely chopped

Directions:
Preheat oven to 350° F.

Prepare two muffin tins (16 molds total) with nonstick cooking spray.

Extend dough on a lightly floured surface. Pull apart dough triangles and press each inside a muffin mold, covering the bottom of mold and pressing up the sides.

Sprinkle each dough cup with 1 teaspoon shredded cheese. Place a meatball on top of cheese, lightly pressing into the dough.

Bake for 10 minutes. Remove from oven and top with 1 teaspoon of sauce and 1 teaspoon shredded cheese. Place back in the oven and bake for 10 more minutes, or until dough is golden-brown and the cheese bubbles.

Serve with a sprinkle of fresh parsley.

Nutritional Information: Calories Per Serving: 170, Calories from Fat: 86, Fat: 10 g (4 g Saturated Fat), Cholesterol: 13 mg, Sodium: 465 mg, Potassium: 10 mg, Carbohydrates: 14 g, Fiber: 1 g, Sugar: 3 g, Protein: 6 g

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



Dine In: Cherry-Pineapple Dump Cake


Cherry-Pineapple Dump CakeOne of my most vivid memories of growing up is the night my dad made dinner.

Now, before you think it was a singular night, it wasn’t. There were many nights later on when I remember my dad grilling or helping with dinner, but it didn’t happen very often in the early years.

We lived in Baton Rouge, Louisiana, and there were four of us kids at that point. Four kids under the age of 8. My mom was a stay-at-home mom, and my dad was the breadwinner as a physical therapist at a local hospital. My dad worked HARD. My mom probably worked harder.

At some point, they came to an agreement that my dad would help out with dinner on Sunday nights. I don’t remember those details, but I do remember that first time he cooked dinner. It was a big deal with a capital “B” and “D.” (My mom probably played it up to give him incentive to keep doing it!). We had burgers on the grill, french fries and cherry-pineapple dump cake for dessert.

I don’t think we’d ever had a dump cake before, or it wouldn’t stand out so significantly in my mind.

I just remember it being so delicious.

I think I’ll make it for my family tonight.

Cherry-Pineapple Dump Cake

Ingredients:
1 can cherry pie filling
1 can crushed pineapple
1 box yellow or white cake mix (gluten-free works)
1/2 cup butter (1 stick)
1 cup walnuts, chopped

Directions:
Lightly spray a bundt pan or pan of choice.

First, layer the bottom with cherry pie filling then crushed pineapple. Sprinkle cake mix evenly on top. Using a stick of butter, cut into thin slices and lay the butter slices on top of the cake mix layer. Top with chopped walnuts.

Bake at 350° F for 40 to 50 minutes or until the top is golden-brown.

Nutritional Information: Calories Per Serving: 382, Calories from Fat: 168, Fat: 19 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 20 mg, Sodium: 354 mg, Potassium: 175 mg, Carbohydrates: 51 g, Fiber: 2 g, Sugar: 25 g, Protein: 5 g

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

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Posted in: Cooking, Dine In


Family Matters: I Love You A Wafflelot


Cinnamon Roll WafflesValentine’s Day may be over, but you can still show your family you love them a “wafflelot!” Sweet or savory waffles with various toppings, syrups and fillings will generate the love inside and out, and prove that you love them a “wafflelot.” Get in the kitchen with your kiddos or hubby and try your hand at making cinnamon roll waffles, savory cornmeal and chive waffles with salsa and eggs, maple-brown butter dessert waffles or lemon-ricotta waffles with poppy seeds.

Waffles and toppings go together like peanut butter and jelly, or love and marriage! Top your waffles with fruit, yogurt, cottage cheese, whipping cream, cream cheese, nuts, bacon, chives, brown sugar, sugar, powdered sugar, cinnamon, honey, ice cream, granola, sausage, Nutella, chocolate chips, shredded coconut, raisins, chocolate syrup, jams, apple butter, pretzels, candy, peanut butter and more!

CINNAMON ROLL WAFFLES
Serves: 6

Ingredients:

WAFFLES
1 3/4 cups Food Club All Purpose Flour
2 Tbs Food Club Sugar
1 tsp Food Club Baking Powder
1/2 tsp Food Club Baking Soda
1/4 tsp Food Club Salt
2 large eggs
2 cups Brookshire’s Buttermilk
1/4 cup Brookshire’s Canola Oil
1 tsp vanilla extract

CINNAMON TOPPING
1/2 cup Brookshire’s Butter, melted
3/4 cup Food Club Brown Sugar, packed
1 Tbs Food Club Ground Cinnamon

CREAM CHEESE TOPPING
4 Tbs Brookshire’s Butter
2 oz Brookshire’s Cream Cheese
3/4 cup Food Club Powdered Sugar
1/2 tsp vanilla extract

Directions:

WAFFLES
Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl; set aside. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy. Preheat a waffle iron and spray with nonstick cooking spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done. Keep waffles warm until ready to serve. When ready to serve, drizzle cinnamon topping over waffles and then drizzle cream cheese topping.

CINNAMON TOPPING
In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip-top bag and set aside.

CREAM CHEESE TOPPING
In a medium-sized, microwave-safe bowl, heat butter and cream cheese for 30 to 60 seconds, just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract. Do this last as it will thicken quickly as it cools.

Nutritional Information: Calories Per Serving: 655, Fat: 38 g, Cholesterol: 137 mg, Sodium: 508 mg, Carbohydrates: 70 g, Fiber: 2 g, Protein: 10 g

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



Shop the Sale: Spicy Shrimp Noodle Soup


Spicy Shrimp Noodle SoupI have a good friend, Beth, who takes healthy cooking to a whole new level.

Nothing she puts in her body isn’t fresh, has chemicals or was created in a laboratory. She’s pretty awesome that way.

I admire her, but that’s not always practical for me. Let’s face it, I like cheesy poufs sometimes.

But I do believe, as she says, that we’re supposed to fuel our body with the best foods most of the time.

She made a recipe similar to this for me one night at dinner. Of course, she used homemade bone broth instead of beef stock, omitted the fish sauce and clam juice and only served me the rice noodles, but it was so good that I had to try to duplicate it and she provided this recipe as the “next closest” thing to her homemade variety.

It’s delicious (especially with the rice noodles and clam juice, haha!). I guess it has a Thai flair to it, and you can add a touch of coconut milk at the very end, if you wish, to give it a more creamy consistency.

With medium shrimp on sale this week at Brookshire’s, this is a delicious, economical soup your family is sure to love.

Spicy Shrimp Noodle Soup

Ingredients:
3 cups unsalted beef stock
1 cup water
1 Tbsp minced garlic
1/2 tsp crushed red pepper
1 tsp fish sauce
1 tsp lower-sodium soy sauce
2 (3-inch) cinnamon sticks
1 (8 oz) bottle clam juice
1 oz dried shiitake mushroom caps, chopped
1 (1-inch) piece peeled fresh ginger
1 lb (31 to 40) large shrimp, peeled and deveined
4 oz uncooked flat rice noodles
1/2 cup fresh bean sprouts
1/2 cup diagonally cut green onions
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

Directions:
Combine first 10 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.

Nutritional Information: Calories Per Serving: 287, Fat: 2 g, Cholesterol: 174 mg, Sodium: 537 mg, Carbohydrates: 40 g, Fiber: 4 g, Protein: 27 g

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



Company News: BGC shows appreciation for local growers


BGC shows appreciation for local growersTYLER, Texas, Feb. 18, 2015 –Tyler, Texas-based regional grocery retailer Brookshire Grocery Co. today hosted its second annual Local Growers Appreciation Luncheon, honoring local farmers who supply fresh produce sold in BGC stores throughout Texas, Louisiana and Arkansas.

A highlight of the luncheon was a speech by Rep. Louie Gohmert (R-Tyler) who discussed the impact of government regulations on local land owners and growers. In addition, Mark Chamblee, state director – district 5 for the Texas Farm Bureau and owner of Chamblee’s Rose Nursery in Tyler, addressed the group, emphasizing the importance of using education, communication and engagement to create a connection between growers and consumers.

The event concluded with Marc Green of G-MC Produce in Henderson, Texas, being named the 2015 Grower of the Year. This award is presented to the grower who best demonstrates ethical business practices, strives to bring innovation to the industry and collaborates with BGC to offer the best quality products at the best value. G-MC Produce items sold in BGC stores include watermelons, pumpkins, squash, tomatoes and peaches.

“We are honored to formally recognize our local growers for all they do to provide our customers with fresh, high quality produce,” BGC president and CEO Rick Rayford said, noting that the company works with more than 50 local growers throughout Texas, Louisiana and Arkansas to supply its stores with millions of pounds of produce annually. “Purchasing locally grown produce positively impacts each community’s economy and ensures our customers get the freshest seasonal produce available.”

In 2014, BGC stores sold more than 15 million pounds of locally grown fresh produce including watermelons, peaches, squash and tomatoes. The company also sold more than 150,000 locally grown plants including poinsettias for Christmas.

Some 22 growers and their guests attended this year’s appreciation luncheon, which was hosted at Harvey Convention Center in Tyler.

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Posted in: Company News


Mi Blog Hispano: Merendando de Forma Saludable


Merendando SaludableMerendando de Forma Saludable

Aprendemos que debemos comer 3 veces al día y obviamos la importancia de  las meriendas, pero cuando estamos a dieta, entendemos que estas son muy importantes ya que nos ayudan a tener el metabolismo activado y quemar calorías. Así que, lo ideal es que comamos 5 veces al día siendo las comidas principales por supuesto, el desayuno, el almuerzo y la cena, acompañados de una merienda a media mañana y otra a media tarde. Las meriendas también nos ayudan a controlar el hambre y mantener equilibrados los niveles de glucosa en la sangre. Merendar  proporciona nutrientes importantes, aumenta la energía y la productividad además de mejorar el ánimo.

Regularmente como las meriendas están dentro de nuestro horario de trabajo, si no las planificamos con antelación probablemente no podamos interrumpir lo que estamos haciendo para obtenerlas. Por esto, debemos planear en la casa, que debemos traer a nuestros trabajos o traer en la cartera, para que cuando llegue el momento de la merienda tengamos allí estos bocadillos que nos ayudaran a mantenernos en pie y sobre todo y lo más importante que no nos hagan engordar.

Hay una lista de meriendas que podemos consumir y que además de ser saludables y nutritivas, no, nos engordan. Las meriendas deben aportar 10% de calorías diarias y no más de esto.

Entre las opciones tenemos:

  • Frutas, ya que estas ayudan a controlar la ansiedad y a mantener los niveles de glucosa.
  • Gelatina (No tan dulce), ayuda también a mejorar el aspecto de la piel, cabello y uñas,  ya que es fuente de colágeno.
  • Yogur descremado sin azúcar o  con frutas, ayudan a agregar proteínas y calcio.
  • Té verde, con limón y miel, es una fuente de antioxidantes que ayudan al antivejecimiento.
  • Maní o pistacho sin sal.
  • Palomitas de maíz preparadas con poco aceite y poca sal.
  • Aceitunas (max. 10), trocitos de celery, zanahoria y  brócoli crudos.
  • Galletas sin azúcar o integral.
  • Una o dos  tostadas de pan integral con queso blanco sin sal.
  • Un vaso de leche descremada
  • Chocolate (Un trocito) bajo en grasas y en azúcar y si es negro mejor.
  • Barras de granola
  • Mini ensalada de atún o rollitos de pavo y salmón.
  • La mitad de un aguacate con aceite de oliva y sal.
  • Batido de fresa.
  • Una ensaladita de lechugas, tomate y aceite de oliva.

Al escribir esto, quiero recordarles que en esta pausa que hacemos para merendar, debemos también pensar y tomar en cuenta que  es importante durante el día tomar agua, estirar nuestro cuerpo y respirar. Es muy fácil ocuparnos, distraernos y olvidarnos de las necesidades físicas que tenemos. No olvidemos que nosotros somos responsables de cuidar muy bien de este cuerpo que nos regaló Dios.



Healthy Living: No Fad Diets


No Fad DietsI overheard my 13-year-old son on the phone last week.

“If you eat nothing but fruits and vegetables for 20 days, you’ll lose 20 pounds,” someone told him.

I yanked that phone right out of his hands, and a long discussion followed about what is healthy and what is not.

Fad diets are not healthy.

Cutting out food groups is not healthy.

Losing 20 pounds in 20 days (a fifth of his body weight) is not healthy.

It made me sad that we even had to have the conversation. As someone who has struggled with weight my entire life, I didn’t want my son to be stained with the stigma of food, and fad or yo-yo diets. He’s not heavy; he’s at that awkward 13-year-old stage when his body is transforming. I don’t want him to be uncomfortable with himself.

We could be better at home about incorporating more fruits and vegetables into our meals. A meatless meal can be a great thing, but his growing body needs good protein as well. We could eat fruit for dessert instead of ice cream.

The next morning, I let him help me pack his lunch. I explained to him that lean turkey was brain food and would help him stay full in the afternoon. I talked about how whole-grain bread is a complex carbohydrate, which fuels his body and gives him energy during the day. We talked about how mustard added a lot of flavor without fat. He added fresh baby spinach and tomato slices to his sandwich. We then packed two kiwis and a small, 1-ounce bag of Takis chips because it’s okay to have a treat now and again.

When he comes home again, we’ll have a dialogue about meal planning and healthy choices.

No fad diets in this house.



Product Talk: Smart Ones Breakfast Quesadillas


Smart Ones Breakfast QuesadillasI have high standards for my breakfast.

First of all, it has to be delicious.

Second, it has to be portable. I eat in the car. Not ideal, but such is life.

Third, it has to be nutritionally sound. I never know what my day is going to bring, so I have to have the proper fuel for whatever comes my way.

Enter Smart Ones Breakfast Quesadillas.

They are delicious. I love how the egg and the cheese get all warm and melty, and the turkey bacon provides a nice textural contrast. The red and green peppers are pretty, too.

I can eat them in the car without trashing my vehicle. No crumbs, no mess, no spills. They also only take a little over two minutes in the microwave, so I can grab it as I’m walking out the door.

They are nutritionally sound. Each quesadilla contains 230 calories with 7 grams of fat, 7 grams of fiber and 12 grams of protein.

Really, what more could you ask for?

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Posted in: Product Talk


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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

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Tips on maintaining a healthy lifestyle, every Tuesday.

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