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Shop The Sale: Top Sirloin Steak

A top sirloin is a delicious, yet relatively inexpensive, cut of meat.

Culled from the upper back rear of the cattle, a top sirloin is deliciously marbled and easily grilled, braised, broiled, roasted or pan-fried.

This traditional French treatment is a succulent treat you can sink your teeth into, and it’s even better when Top Sirloin Steak is on sale at Brookshires.

Peppered Top Sirloin Steak – Steak au Poivre 


1 Tbs coarsely ground pepper
2 cloves garlic, minced
2 tsp coarse salt

2 tsp prepared horseradish
2 Tbs olive oil
2 lbs boneless top sirloin steak


In a small bowl, mix together the pepper, garlic, salt, horseradish and olive oil.

Place the steaks on a shallow dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.

Remove the steaks from the refrigerator an hour before cooking.

When ready to grill, heat broiler or grill. Broil or grill steak approximately 3 to 4 minutes per side or until done to your preference.

Nutritional Information: Calories Per Serving: 630g, Calories from Fat: 355g, Fat: 40 g, Cholesterol: 203 mg, Sodium: 1117 mg, Carbohydrates: 1 g, Protein: 65 g.

Healthy Living: Food for Fitness

When you exercise, your body needs optimal foods to make it work efficiently, to burn the most calories and to retain the ability to recover quickly from your workout.

If you workout regularly, you need some form of carbohydrate, our body’s energy source, to maintain enough energy to complete an exercise routine.

But remember, not all carbs are created equal. Doughnut or Ezekiel bread? Well, it’s easy. Grains, fruits and vegetables are all nutrient-rich choices.  

Candy and sweets are carbs, too, but in the form of empty calories.  

Some foods, like dairy and legumes, combine carbohydrate and protein, which helps restore muscles. The best carbs to choose are ones that contribute plenty of other nutrients such as protein, vitamins, fiber and antioxidants.

Whole grain oats are a great fitness food. They’re especially important before a hard workout.

Steel-cut oats are delicious and easy to digest before or after a workout. Buy the whole grain variety and try to avoid the instant and pre-sweetened varieties. The slow digestion of these whole grain carbs will fuel you through your workout.

Energy shakes made with yogurt and whole fruits are another good choice. Yogurt adds protein and calcium to your drink while fruit adds natural sweetness and vitamin C to soothe sore muscles. Boost the protein level by using Greek yogurt instead of regular. Use fresh fruits and blend your shake or smoothie about an hour before you want to work out. This balances the fast sugars from the fruit with the long-lasting protein of the yogurt.

So, fuel up to make the most of fitness food for your body.

Product Talk: Brookshire’s Best Coffee (Ancho Chili Coffee Rub)

Did you know coffee isn’t just for drinking?

No siree, Bob. Coffee is an amazing ingredient to bring a depth of flavor to desserts, sauces and barbecues, too.

Brookshire’s Best coffee allows you to buy coffee either in whole bean or ground varieties. If you can buy it by the bean, you can grind it yourself to make this amazing rub, which is optimal on steaks or ribs. If not, just use the ground variety and make sure you mix it well.

Ancho Chili Coffee Rub


1 1/2 Tbs ancho chile powder
1 1/2 Tbs Brookshire’s Best coffee, finely ground
1/2 tsp brown sugar
1/4 tsp dry mustard
1/4 tsp coriander
1/4 tsp salt
1/4 tsp black pepper

Directions: Mix all ingredients together. Store in a cool, dry place. Rub onto steak or ribs before cooking.

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Dine In: White Chicken Alfredo Lasagna

If you had to really simplify Italian cooking, you could do it in two ways:

Red or White.

The Northern part of Italy favors olive oil and white sauces while the Southern portion is firmly entrenched in red marinara sauces and the like.

It just so happens I have a father with southern Italian heritage and a mother with Northern Italian roots. They both combine into a marvelous feast of Italian senses, such as this White Chicken Alfredo Lasagna.

White Chicken Alfredo Lasagna

2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hearts, drained, chopped
1 pkg (8 oz) Kraft Shredded Mozzarella Cheese with a Touch of Philadelphia, divided
1/2 cup Kraft Grated Parmesan Cheese
1/2 cup chopped, drained oil-packed sun-dried tomatoes
2 pkgs (8 oz each) Philadelphia Cream Cheese, softened
1 cup milk
1/2 tsp garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Heat oven to 350° F.
Combine chicken, artichokes, 1 cup mozzarella, parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbs basil. Mix half with the chicken mixture.
Spread half the remaining cream cheese mixture onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

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Posted in: Dine In

Family Matters: Salad Sandwhiches

Recently, my boys’ father shared with me that he’d woken up one Saturday morning to sounds coming from the kitchen.

He got up to investigate because usually the boys will just play a video game or wake us parents when they get up.

Not this time. He found our younger son in the kitchen, preparing “breakfast” for the family. He knows better than to try to use the stove without adult supervision, so he was improvising with things he found in the fridge and pantry.

Spread out on the kitchen counter was his creation – Salad Sandwiches. Ingredients: Bread, lettuce and tomato.

He was so excited about making breakfast for the family that they went with it, modifying his creation only slightly to add bacon and make BLTs.

It got me thinking: I should give the boys a little more freedom in my own kitchen. They usually get to each choose one meal per week, but I execute it. Maybe I should just let them have at it and let their imaginations run wild. They’d probably actually eat what they made, too.


Shop The Sale: Honey Lime Chicken Tenders

A few weeks ago my older son declared he no longer wanted jelly on his peanut butter sandwich.

Instead, he wanted honey. 

I’m a big fan of local honey. I use it to combat allergies, so I had some on hand.

As many things do with this particular child, honey has become an obsession of sorts. He loves it. He eats in on peanut butter, dips apple slices into it and has suddenly developed “allergies” of his own so he can just eat a tablespoon plain.

This recipe, using chicken tenders that are on sale this week at Brookshire’s, balances the sweet flavor of honey with the zest and acidity of lime juice. My whole family loved it.

Honey Lime Chicken Tenders


1/2 cup Italian salad dressing
1 tsp lime juice
1 1/2 tsp honey
1 lb chicken tenders 


Mix dressing, lime juice and honey together. Pour into resealable plastic bag and add chicken tenders. Massage bag to coat tenders evenly. Marinate for 1 hour in refrigerator, turning bag occasionally. Remove tenders from bag and discard marinade.

Heat large, heavy-bottomed skillet over medium high heat. Sauté chicken tenders until cooked through, about 6 to 8 minutes. Serve. 

Nutrition Information: Calories per Serving: 155, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 6 mg, Sodium: 594 mg, Carbohydrates: 13 g, Fiber: 0 g, Sugars: 9 g, Protein: 2 g

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Posted in: Shop the Sale

Healthy Living: Gluten-Free, Casein-Free Banana Bread

This month is Autism Awareness Month, and because I have a child with autism, I will take these next weeks to touch on the topic of autism – and food – here and there.

My son was first diagnosed when he was 2 years old. He was in a phase where he didn’t eat anything that wasn’t beige and didn’t have a soft texture.

This is common in children with autism: food tastes, smells and especially textures are problem areas for people who have sensory issues (and everyone with autism does, to some degree).  

But in addition to those trigger points, many people with autism are helped by maintaining a gluten-free, casein-free diet. What’s that, you ask? Basically no wheat or wheat products and no dairy or dairy products. I’m not going to get into the science of leaky gut, autism, and gluten-free/casein-free diets, but I will tell you that I have friends who have children with autism who will swear by it, including a highly-educated neuroscientist.

When my son went to kindergarten, we decided we’d tried a GFCF diet. Because when you’re the parent of a child with autism, you’ll try anything that doesn’t require you to surrender an eyeball or mortgage your fifth grandchild (and even then you might consider it, just sayin’.)

When my son was first diagnosed with an autism spectrum disorder, following a GFCF diet was hard. We didn’t live near a Brookshire’s, which now has lots and lots of these products on their shelves. When we did this diet, bread looked like, well, particle board and forget the pizza on Friday night. I’m sorry, there was just no making it taste the same. Now, the options are limitless.

A lot of people follow gluten-free diets these days. There’s even gluten-free baking mix (and it’s yummy). Gluten-free, casein-free is a bit more challenging, but you can still make a lot of healthy choices and avoid these food groups altogether.

This was one of my son’s favorites.

Banana Nut Bread


1 cup rice flour
1/2 cup soy flour
1 cup potato starch
3 tsp baking powder
3 eggs
1/2 cup sugar
1/2 tsp salt
1/2 cup corn oil
2 Tbs water
3 large or 4 small bananas, mashed
1/2 cup chopped nuts


Mix flours, starch and baking powder. Blend together eggs, sugar, salt, oil and water. Blend in the mashed bananas. Stir in the dry ingredients. Add the nuts. Pour into an 8 1/2 x 4-inch loaf pan. Bake at 350° F for 1 hour.

Serves 8

Nutritional Information: Calories per Serving: 425 g, Calories from Fat: 184 g,  Fat: 21 g, Cholesterol: 61 mg, Sodium: 232 mg, Carbohydrates: 55 g, Fiber: 3 g, Sugars: 20 g, Protein: 8 g

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Posted in: Healthy Living

Product Talk: Marie Callender’s Pot Pies

April is Autism Awareness Month, something I’ll touch on more in tomorrow’s blog post about a gluten-free, casein-free banana bread.

But for today, I want to talk about how people with autism spectrum disorders usually (99.99999999 percent of the time) have sensory issues – they hate tags in their clothing, can’t stand the sound of an emergency siren or can’t eat certain foods because of taste, smell or especially texture issues.

I have a son with autism. I have a dear, dear friend who has a daughter with autism (boys are affected 10-to-1 over girls). This little girl, who has bright blue eyes, hair like cornsilk and an infectious giggle, loves Marie Callender’s Pot Pies.

When you have a child with autism, who will happily go for days without eating before touching something that’s crunchy or cold (for example), you are thrilled beyond belief to have a home-style option for your child to nosh on.

Marie Callender’s Pot Pies, found at Brookshire’s, have so many varieties to choose from. You can select down-home Chicken Corn Chowder Pot Pie, Creamy Parmesan Chicken Pot Pie or Cheesy Chicken & Bacon Pot Pie. Each of these meals is contained in a flaky, buttery crust and only takes minutes to prepare, perfect for your child with autism who is about to have a meltdown because you’re running late or any neurotypical child who is worn out and needs dinner quickly.

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Posted in: Product Talk

Dine In: Southwest Stuffed Shells

“Dine In” Friday takes on all sorts of meanings.

For some, it’s date night.

For others, it’s family night.

For yet more, it’s “DNWK.”

Don’t know what that means???

Google it.

No, not really, my friends and I made it up. “Date Night With Kids.” Because you should always treat your kiddos like someone special.

This is a recipe from a friend of mine who has two beautiful girls.

I have two beautiful…scratch that…handsome boys. Who love tacos and pizza.

This falls into the realm of tacos while making mama happy too (with the pasta).

Try it soon! 

Southwest Stuffed Shells


38 large pasta shells, cooked al dente
4 cups chicken breast, cooked and chopped
1 can black beans, rinsed and drained
6 green onions, diced
1/2 each of red, green, yellow & orange bell peppers (or 2 whole bell peppers of your choice), diced
1 tsp cumin
3 (8 oz.) blocks cream cheese, softened (not melted)
1/4 – 1/2 cup chicken stock
2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
1 cup of picante sauce
1 1/2 cups sharp cheddar cheese, shredded


Cook pasta shells in well salted, boiling water until al dente (still have a bite to them). They bake again so if you overcook them initially they’ll end up gummy. Err on the side of under-done.  Drain the pasta and set aside while you make the filling.

Cook, drain and dice enough chicken breast to make 4 cups.

To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.

In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well.

Spread 3/4 cup picante sauce in the bottom of a large baking pan. Reserve the final 1/4 cup of sauce.

Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.

When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.

Cover the baking pan tightly with foil and bake at 350° F for about 30 minutes or until hot and bubbly.

Serves 12 to 15

Nutritional Information: Calories per Serving: 478 g, Calories from Fat: 228 g, Fat: 25 g, Cholesterol: 136 mg, Sodium: 543 mg, Carbohydrates: 33 g, Fiber: 3 g, Sugars: 2 g, Protein: 3 g

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Posted in: Dine In

Family Matters: Reading

My children are 11 and 9, and I can still recite “Good Night Moon” and “Guess How Much I Love You.” Very handy when you’re travelling and forget your toddler’s favorite books, or hopefully you’ve worn out that board book by turning the pages so often.

Reading to your child is such an invaluable experience. Besides the sweet cuddle time, this is the time when a child’s vocabulary blossoms. They might understand more than they can say, but rest assured your little sponge is soaking it all up.

Experts tell us that reading to a toddler sets the foundation for mastering their ABCs, developing phonemic awareness (meaning she’s starting to understand that words are made up of groups of sounds), and learning that those marks on a page represent letters and words (and things and concepts). It never hurts to point to an object or word as you’re reading it (pre-sight words, anyone?).

Your toddler is also learning voice inflections when you read out loud to them. They’re practicing fine motor skills when they get to turn a page. And hopefully, they’ll develop a love that will last a lifetime.

TIP:  It’s never too early to protect your child’s skin. Starting at about 6 months, you can use a child-friendly sunscreen on your little one. If their skin isn’t covered with light clothing, make sure it’s covered with a layer of sunscreen!

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

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Tips on maintaining a healthy lifestyle, every Tuesday.

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Dine In

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