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Healthy Living: Pokemon Go


Pokemon GoYes, yes, I know people have fallen down cliffs, tripped on snakes and stepped out into traffic, but we have common sense and know how to take advantage of a gaming app that gets you out and moving.

Pokemon Go, if somehow you haven’t heard of it, is an app for your phone where you chase Pokemon figures to different locations and “catch” them, earning points, fighting battles, gaining strength and moving ahead to win the game.

Emphasis on moving.

No matter the downsides to the game (because some people can make anything good bad), this is a great way to get out and active with your kids.

I went out with my kids the other evening (supervision is key because no one wants their kids wandering around alone). We ended up walking five miles that night, just chasing little animated critters. While we were out (our local park and running trail seemed to have a lot of things to catch!), we saw lots of other families out chasing Pokemon. Not only were they out walking, but they were talking, laughing, joking and having fun. Yes, we also saw people with their faces buried in their electronic devices, but they were still out walking.

We found several landmarks in our town that we didn’t know existed, including a beautiful fountain that we pegged as a great location for a future picnic.

It was fun. We laughed a lot, and we walked a lot. We got moving as a family and had a good time. That was a win in my book.



Product Talk: Brookshire’s Food Storage Containers


Brookshire’s Food Storage ContainersYesterday, I cleaned out my container cabinet. You know, the one just to the right of the sink, on the bottom, in the corner, with loads of space and easy access to the food storage containers stored there?

Yeah. Right.

Things had hit critical mass in my house.

The cabinet doors were only held closed by the firm bump of a hip and the push of a knee. When we did venture to open them, an avalanche of containers came tumbling out. I decided it was time to put an end to the chaos.

I dutifully removed all containers from the cabinet, sorted them by size, and then matched them to their lids. Well, I matched some of them to their lids. After that, there was a pile of random food storage container bottoms with an even larger pile of plastic lids that did not match anything in my house.

In addition, most of the storage containers were not a practical size anyway!

Torn by my desire to be frugal and my desire not to have a cabinet that exploded every time I opened it, I culled the pieces that didn’t have matches, and I found uses for some of them in other places, like outside in the garage to hold gardening gloves, hooks and nails, or in the “craft closet” to hold yarn, paints and tubes of glitter.

The others, well, they just went into the trash.

Then, it was off to Brookshire’s for new sets of clean, matching food storage containers. The quart-sized are my favorite; that seems to be the size we need most.

Brookshire’s Food Storage Containers are stackable (or, if you’re like me, you can just put the lid right back on them so it doesn’t get lost. It doesn’t store as efficiently, but at least the lid hasn’t gone rogue to the pantry somewhere). They are dishwasher-safe (yay!), and they keep leftovers fresh for days on end.

They’re priced exactly right for replacing the hodgepodge of mess under your cabinets, while still being frugal.

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Posted in: Product Talk


Dine In: Meatball Bundles


Meatball Bundles‘Twas the night before vacation, and since we were getting up at 3am to catch an early flight out of Texas, dinner had to be quick and easy, and we couldn’t leave any leftovers sitting in the refrigerator because ain’t nobody got time to clean fuzzy food out of a refrigerator when they get home from vacation. Not to mention, while we were on last year’s vacation, my air conditioner stopped working, so we were dealing with that when we got home. The year before, the power had gone out in the house for almost a day, so ALL the contents of the refrigerator had to be relocated to the large, green can outside. That’s not a pleasant way to come home from vacation.

Anyway, dinner the night before vacation has to be easy, and it has to be eaten in its entirety.

This recipe is just the thing. I guarantee you that there won’t be a crumb leftover.

Meatball Bundles

Ingredients:
12 oz can Pillsbury Homestyle Butter Tastin’ Refrigerated Biscuits
8 large precooked Italian-style meatballs
1 cup marinara sauce
1 cup mozzarella cheese, shredded
4 Tbs butter, melted
2 cloves garlic, minced
1/2 tsp Italian seasoning
salt and freshly ground black pepper, to taste

Directions:
Preheat oven to 350° F, and line a baking sheet with parchment paper or spray liberally with nonstick cooking spray. Warm meatballs in microwave until lukewarm, about 1 to 2 minutes.

Remove biscuits from can, and flatten each into a 4-inch round.
Spread each round with a heaping tablespoon of marinara. Top with about 2 tablespoons cheese, and then place a meatball on top. Wrap the dough around the meatball mixture; press edges together to seal.

Place seam-side down on the baking sheet. Repeat with all biscuits and meatballs.

In a small bowl, whisk together melted butter, garlic, Italian seasoning, salt and pepper. Drizzle on top of each biscuit. Bake for 18 to 20 minutes or until golden-brown. Serve immediately with more marinara for dipping, if desired.

Makes 8

Nutritional Information: Calories Per Serving: 505, Fat: 32 g (12 g Saturated Fat), Cholesterol: 71 mg, Sodium: 1242 mg, Carbohydrates: 34 g, Fiber: 3 g, Sugar: 6 g, Protein: 28 g.

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

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Posted in: Dine In


Shop the Sale: Grilled Chicken Peach Salad


Grilled Chicken Peach SaladSummer is prime time for a salad supper, which is super easy when Fresh Express Salad mixes are available at Brookshire’s today. For $6, you get three bags of crisp, fresh lettuce mixes, and you have the base for three fabulous summer salads.

I love to offer this meal at parties. Make up three salads, and let guests mix and match. It keeps guests cool and keeps prep work simple.

I was picking up a few Fresh Express salad mixes recently when a Brookshire’s employee in the produce department gave me a helpful tip.

When buying Fresh Express salad mixes, choose the flattest bags. That means most of the air was squeezed out of them at processing for the crispest, freshest leaves inside.

Thanks for that!

Grilled Chicken Peach Salad

Ingredients:

MARINADE:
3 Tbs extra virgin olive oil
1/3 cup fresh basil, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 Tbs fresh lemon juice
salt and freshly ground black pepper, to taste
1 lb boneless, skinless chicken breasts 

VINAIGRETTE:
1/3 cup extra virgin olive oil
3 Tbs white balsamic vinegar
1 Tbs honey
1 tsp Dijon mustard
salt and freshly ground black pepper, to taste

SALAD:
10 oz Fresh Express Spring Mix or Spinach
1 lb peaches, sliced (about 3 small)
1/2 cup chopped pecans, toasted
1/2 cup red onion, thinly sliced (about 3/4 cup) and soaked in ice water for 30 minutes to remove harshness
4 oz goat cheese, crumbled

Directions:
For the marinade, whisk olive oil, basil, garlic, oregano, lemon juice, salt and pepper in a small bowl, muddling the basil as you stir to help flavor seep from the leaves.

Place chicken breasts between sheets of waxed paper, and pound each to about 1-inch uniform thickness. Place chicken breasts in a zipper-lock bag, and pour marinade over chicken. Place bag with chicken in refrigerator, and let it marinade at least 2 hours, preferably overnight.

Heat grill to medium-high heat. Grill chicken until cooked through, about 4 to 5 minutes per side. Transfer to a cutting board and let rest. When chicken is well-cooled, slice into strips or dice.

Blend all vinaigrette ingredients well. Store in refrigerator until ready to use. This can be made ahead of time.

In a large serving bowl, toss Spring Mix, peaches, pecans, onions and chicken together. Sprinkle with vinaigrette, and top with goat cheese. Serve immediately.

Serves 5

Nutritional Information: Calories Per Serving: 534, Fat: 37 g (10 g Saturated Fat), Cholesterol: 105 mg, Sodium: 215 mg, Carbohydrates: 16.5 g, Fiber: 3 g, Sugar: 12 g, Protein: 36 g.

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



Healthy Living: Disinfecting Wipes


Disinfecting WipesA few years ago, I was working in an office when pretty much everyone contracted the flu.

Not the “Oh, I have the flu” because your stomach got upset one night flu but the diagnosed, Type A flu that you need rest and a couple of days off of work.

Did my co-workers take those days off? No, they did not. Major pet peeve. Don’t even get me started. The flu spread around the office like wildfire. I was lucky enough, at the time, to have my own office with a door that closed, and I took full advantage of that closed door; let me tell you. When people, sick people, did come into my office, I’d whip out my container of disinfectant wipes and wipe down everything that person had touched: the chair, my desk, a pen, even the door knobs, door casings and the door itself.

I did not get the flu.

Disinfectant wipes are a great product to keep in your car, your office, your house and even your purse because who loves to touch the handle of grocery carts after 79 other people have handled them that day, maybe even after blowing their nose or shaking hands with a person who was sick.

At home, I also wipe down everything after someone in my family has been sick.

At work, I wipe frequently because I just don’t always have control over who comes into my office. Besides, for my day job, a lot of kids come through my office who have serious illnesses. I want to protect them, too.

Disinfectant wipes come in handy dispensers or travel packs for places like your car or your purse.

Pick some up today, and grab an extra package or two to send to school with your child.

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Posted in: Healthy Living


Product Talk: Brookshire’s Single-Serve Coffee Pods


Brookshire’s Single-Serve Coffee PodsDoes this ever happen to you?

You make a pot of coffee and sip on a cup or two, but then you just want ONE more?

It’s a hassle to make a pot of coffee for only one cup, but if you have a single-serve coffee maker, Brookshire’s Single-Serve Coffee Pods come to the rescue!

There are plenty of times I only want one cup of coffee, not six or 10.

The Single-Serve Coffee Pods work in any single-serve coffee maker. They have patented valve technology and a unique dual filter system to give you a fresh cup with fabulous flavor every time.

Locally roasted in Tyler, Texas, the home of Brookshire’s, these single-serve coffee pods are perfect for your home, your office or for making a cup to-go.

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Posted in: Product Talk


Dine In: Friday Night Delight (AKA Triple-Chocolate Bundt Cake)


Friday Night Delight (AKA Triple-Chocolate Bundt Cake)My sweetie showed me a picture on social media recently of a Bundt cake his friend had made, photographed and posted online for the world to revel in about the perfection of this cake.

“Oh, do you even like Bundt cake?” I asked, falling for his innocuous ruse, hook, line and sinker.

“I love Bundt cake,” he replied.

So, of course, I was going to have to make him a Bundt cake.

I went for triple-chocolate because he has a notable sweet tooth, and I figured that would satisfy all the senses.

I made mine from scratch, but you could sub in a boxed cake mix to save time. Bake this when you get home from work on Friday night, and it should be ready to eat by the time you’re ready for dessert. It’s such a sweet way to end the week.

Triple-Chocolate Bundt Cake 

Ingredients:
1 (18.25 oz) pkg Brookshire’s Devil’s Food Chocolate Cake Mix
1 (3.9 oz) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
1 cup semisweet chocolate chips

Directions:
Preheat the oven to 350° F.

Combine the cake mix with the pudding mix, sour cream, vegetable oil, eggs and water. Mix well. Stir in the chocolate chips.

Spray a Bundt pan with nonstick cooking spray or grease with a solid vegetable oil. Lightly flour the pan, tapping out the excess.

Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake completely in the pan (about 90 minutes) before inverting onto a plate.

Serves 12 Nutritional Information: Calories Per Serving: 266, Calories from Fat: 234, Fat: 26 g (7 g Saturated Fat), Cholesterol: 63 mg, Sodium: 62 mg, Carbohydrates: 7 g, Fiber: 0 g, Sugar: 34 g, Protein: 3

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

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Posted in: Dine In


Family Matters: Berry-licious BlackBerries


Skinny Blackberry MuffinsSummer is the perfect annual permission slip for lazy Saturdays, staying in your pajamas all day, breakfast at 11am, hanging out around the pool with friends and eating blackberries. Yes, blackberries! My family just loves blackberries, and on lazy Saturday mornings, their request is for blackberry pancakes, blackberry muffins or even blackberry smoothies.

To try and fulfill their blackberry requests, this year we planted a few blackberry bushes of our very own! Sadly, we’ll have to wait about two years before they produce their first harvest. Oh well! In the meantime, Brookshire’s carries local Texas blackberries that are delicious and perfect for my recipes.

Being the health-nut mom that I am, I always try to twist recipes to be a little “better for you” than the traditional recipes our moms baked up for us. So, if you are feeling the lazy summer Saturday, bake up these Skinny Blackberry Muffins the night before, so you can sleep in and enjoy your lazy summer Saturday!

Skinny Blackberry Muffins

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 12

Ingredients:
1 1/2 cups all purpose flour
2 tsp Brookshire’s Baking Powder
1/4 tsp salt
1 large egg
1/2 cup Brookshire’s Sugar or Splenda
1/2 cup unsweetened almond milk
1/4 cup canola oil
1/4 cup plain Greek yogurt
1 tsp vanilla extract
1 1/2 cups blackberries tossed in 2 Tbs flour

Directions:
Preheat oven to 425° F. Spray a 12-cup regular muffin pan with cooking spray. Dust pan with flour; set aside.

In a large bowl, combine flour, baking powder and salt; whisk to combine and set aside.

In another large bowl, combine egg, sugar, almond milk, oil, yogurt and vanilla; whisk until smooth. Add wet ingredients to dry ingredients, stirring gently until smooth and combined without over-mixing. Add blackberries, folding in gently.

Evenly distribute batter into cups of prepared pan, filling each cup about 3/4 full. Bake for 5 minutes. Lower temperature to 375° F. Bake for 12 to 15 minutes, or until tops are set and lightly golden. Allow muffins to cool in pan on top of wire rack for about 10 minutes.

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



Mi Blog Hispano: Disfrutando las Parrilladas


Disfrutando las Parrilladas¡Ya es el tiempo para las riquísimas parrilladas!  Me encantan los aromas que salen del carbón, de la carne y las cebollas asándose, y de las salchichas en la parrilla.  Pronto se llena el área de ese aroma a carne asada que hasta a sus vecinos se les antoja.

El otro día mi esposo aso carne, salchichas, y cebollas.  Yo hice arroz y frijoles, que por cierto me quedaron como nunca, ¡muy sabrosos!  También hice papas al horno y una salsa de aguacate para darle el toque final.  Mientras el asaba la carne me decía que eran sus preferencias al prepararla, también compartía conmigo como su papá les asaba carne a sus hermanos y a él cuándo eran chicos.  Me gusta escucharlo porque me doy cuenta de lo mucho que le encanta estar entre familia, y también de lo mucho que disfruta hacer carne asada.

Me quede pensando en lo bonito que es compartir tiempo con tu pareja al cocinar.  Incluso, lo divertido que es asar carne al aire libre, y luego disfrutar de una comida deliciosa con familia.  ¡La cena quedo riquísima, y todos quedamos muy satisfechos!

La próxima vez que hagan carne asada, disfruten el aroma y el sabor, pero más que nada, disfruten la experiencia que vale mucho.

¡Hasta pronto!



Shop the Sale: Summer Salad


Summer SaladBack when I was growing up, we always ate dinner on our screened-in back porch during the summertime.

We had a long, wooden picnic table on the porch, and all seven of us would snuggle in with only minimal complaints of “He’s touching me” or “She kicked me when she got up!” By the time dinner rolled around on a summer evening, we were all pretty tired from an afternoon at the pool and a day of playing with the neighborhood kids in the fort my father built in the backyard.

Mom would set the table with a vinyl tablecloth, which we’d scour clean after every meal, and it was my job to lay out the plates, forks, spoons, knives and napkins in the proper positions. It was also my job to either “wipe” or “sweep” after each meal, alternating the task with the brother next in the birth order.

About once a week, Mom would bring a large bowl of “Summer Salad” to the table. Years later, I’ve realized summer salad was pretty much a very clever way to use a lot of leftovers from earlier in the week, and I learned that preparing dinner in the early morning hours before it got so hot was a chore, not a joy. Summer Salad had various combinations: pasta with ham from Sunday dinner, potatoes with bacon from breakfast or another type of pasta with leftover grilled chicken. Throw in the cold peas from Sunday supper or the steamed broccoli from Tuesday then add a little cheese and dressing, and you had yourself a main course meal in one bowl. It was cool, filling and refreshing on a hot, summer night.

Since we’ve had a big problem with not eating leftovers this summer, I think there’s a Summer Salad in my near future. You can use any pasta, any protein and any add-ins you want!

One thing that always tastes good in Summer Salad, no matter what else you put in it, is bacon! So, after you buy it at your local Brookshire’s, cook some for breakfast, and then crumble the extra into the salad. (Is there such thing as extra bacon? You probably should plan to cook a few extra slices!)

Summer Salad

Ingredients:

SALAD:
12 oz spiral pasta, uncooked
3 cooked chicken breasts, chopped
6 pieces Brookshire’s Bacon, cooked and crumbled
1 pint cherry tomatoes, halved
1 zucchini, diced
1 cup cheddar cheese, shredded

DRESSING:
1 pkg dry ranch dressing mix
1 cup mayonnaise
1/2 cup buttermilk
1/4 tsp black pepper
1/8 tsp paprika
1/8 tsp garlic powder
salt and pepper, to taste

Directions:
Cook pasta to al dente, and let cool completely. Combine chicken, bacon, tomatoes, zucchini and cheese in a large bowl with pasta.

Mix all dressing ingredients thoroughly. Pour dressing over the salad; toss to coat.

Refrigerate for several hours for flavors to blend.

Serves 8

Nutritional Information: Calories Per Serving: 421, Calories from Fat: 192, Fat: 21 g (6 g Saturated Fat), Cholesterol: 93 mg, Sodium: 610 mg, Carbohydrates: 33 g, Fiber: 1 g, Sugar: 4 g, Protein: 24 g.

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



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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.

Mi Blog Hispano

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