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Shop the Sale: Bacon Cheddar Chicken Tenders


Bacon Cheddar Chicken TendersChicken tenders were one of those products I didn’t buy often, finding it “just as easy” to buy breasts and adapt recipes.

Boy was I wrong.

Boneless, skinless chicken tenders are one of the easiest products to work with. Already trimmed and a perfect size to cook quickly and uniformly, boneless, skinless chicken breast tenders are almost a dream come true.

Add bacon and cheddar, and they’re downright divine.

This recipe bakes up quickly and the chicken is juicy and flavorful, crispy on the outside and tender on the inside.

Plus, boneless, skinless chicken tenders are on sale this week at Brookshire’s. 

Bacon Cheddar Chicken Tenders

Ingredients:
1 egg
1/2 cup Progresso Plain Panko Crispy Bread Crumbs
1/2 cup finely shredded cheddar cheese (2 oz)
1 (3 oz) pkg or jar cooked real bacon bits or pieces
1 (14 oz) pkg uncooked boneless, skinless chicken tenders (not breaded)
chive and onion sour cream potato topper, if desired

Directions:
Heat oven to 400° F. Spray large cookie sheet with cooking spray.

In a shallow bowl, beat egg. In a large resealable, food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden-brown. Serve with topper, if desired.

Nutritional Information: Calories Per Serving: 330, Calories from Fat: 140, Fat: 15 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 150 mg, Sodium: 850 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 2 g, Protein: 37 g.

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Healthy Living: Kiwi


KiwiMy older son discovered kiwi this summer. I’d tried to give it to him before and was met with horrific face contortions, dramatic gagging gestures and rude noises.

However, for some reason this summer, it’s become his favorite thing and that’s great because kiwi, native to New Zealand, has more vitamin C than an orange. It’s also a great source of dietary fiber and potassium.

Eating just a couple of kiwifruit each day may significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, therefore helping to protect cardiovascular health, studies show.

My son doesn’t know any of this. He just knows they taste good. He still doesn’t love the texture of the skin, but I’ve taught him how to cut the fruit in half around the middle, then use a spoon to scoop out the flesh and eat it that way!



Product Talk: Italian Sausage


Italian Sausage and Tortellini Soup

I love bulk, ground sausage, and Brookshire’s is so good about putting it on sale.

I use it for so many things.

I freeze slices so they’re easy to heat up for patties for biscuits in the morning. I brown and crumble it (you can then freeze, too) to add to eggs or other breakfast dishes.

Sausage isn’t always for breakfast, especially when it’s Italian sausage. In bulk, this is great for flavoring sauces, pasta dishes, breakfast dishes and this soup.

It’s a quick and easy weeknight dinner, especially if you cook the sausage ahead of time.

Italian Sausage and Tortellini Soup

Ingredients:
3 cups Italian sausage, cooked
3 cups tortellini, uncooked
4 cups water
1 can evaporated milk
6 chicken bouillon cubes
1 Tbs oregano
1 Tbs parsley
1 Tbs chives
salt and pepper, to taste
parmesan cheese, grated

Directions:
Put all ingredients except tortellini in a medium-sized sauce pan and bring to a boil. Allow to simmer about 15 minutes. Add tortellini and allow to boil according to pasta package instructions. Sprinkle with freshly grated parmesan cheese and serve.

Nutritional Information (calculated without parmesan cheese): Calories Per Serving: 307, Calories from Fat: 122, Fat: 14 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 50 mg, Sodium: 1145 mg, Potassium: 257 mg, Carbohydrates: 31 g, Fiber: 2 g, Sugar: 8 g, Protein: 16 g.

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Dine In: Blackberry Cobbler


Blackberry CobblerLast weekend, my boys and I drove to Pittsburg. Texas, that is. At the peak of blackberry season, there’s an orchard there that allows you to pick your own blackberries. You can eat while you’re picking, but the orchard claims no responsibility for belly aches!

Trust me, it would be easy to eat your body weight in blackberries. When you go out into the orchards, the first thing that hits you is the fresh, bright aroma of the fruit. The trees, during peak season in July, are heavily laden with the succulent berries, almost bowed over from the weight of the fruit.

Blackberries, like blueberries, are natural insect repellants, so there’s no need to spray insecticide in the orchard (thus allowing you to snack and pick!).

We didn’t do a lot of snacking, but we did devour the dessert we made that night with our freshly picked bounty.

Blackberry Cobbler

Ingredients:
4 cups blackberries
1 Tbs lemon juice
1 egg
1 cup sugar
1 cup all purpose flour
6 Tbs butter, melted
vanilla ice cream, if desired

Directions:
Heat oven to 375° F. Lightly grease an 8-inch square (2-quart) glass baking dish with shortening or cooking spray. Place blackberries in dish; drizzle with lemon juice.

In a medium bowl, stir egg, sugar and flour until mixture looks like coarse meal. Sprinkle over fruit. Drizzle melted butter over topping.

Bake 40 to 45 minutes, or until topping is lightly browned and filling is bubbly. Cool 10 minutes. Serve warm with ice cream.

Nutritional Information: Calories: 368, Fat: 13 g (8 g Saturated Fat), Sodium: 114 mg, Carbohydrates: 63 g, Fiber: 5 g, Protein: 4 g.

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

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Posted in: Dine In


Family Matters: Summer Saving Ideas


Summer Saving Ideas

During the summer months with teenage kids at home, our electric and grocery bills greatly increase. So, during this time especially, we try as a family to make good use of resources and find ways to cut back and save. A few ideas:

  • Plan meals the kids can cook for supper. This keeps parents from picking up fast food on the way home. 
  • Use your slow cooker. Go through the freezer and find meat you have not had time to prepare. Put the meat in the slow cooker when you leave for work, and when you arrive home, the main dish will be ready. Just open a few cans of vegetables or make a salad. 
  • Freeze leftover vegetables from meals and use them to make a stew, soup or pot pie one night.  Do not throw out any leftovers. Use for another meal or make something else later.
  • Refrigerate leftover breakfast foods like eggs, sausage or biscuits to be eaten the next day.
  • If you want fast food, find a cheap burger deal and make fries and drinks at home.
  • Rent a new release and watch at home as a family instead of going to the movie theater.
  • Cook a pot of pinto beans and cornbread one day, and then add beef and chili seasoning to leftovers and have chili for another meal. 
  • Teach the family to be mindful:
    • Don’t pour more milk than you need for cereal. If you do, drink it.
    • Don’t forget to tie the bread package so it does not dry out.
    • Don’t forget to close the chip package so they do not get stale.
    • Watch TV with lights off, especially during the day. 
    • Wash full loads of clothes, not just an outfit or two. This may just be a girl thing!
    • Hang clothes on a clothes line outside to dry, and then toss them in the dryer for a few minutes to soften them up.
    • Push the thermostat up when you leave for work. Anything cooler than outside, the kids will be fine.

With the cost of living and food prices rising, we need to all look for ways to save. Some things don’t appear to be big, but in the end, it all adds up. Teach your children to be good stewards of time and money, a great lesson in responsibility. Count your blessings daily and give thanks for the opportunities we have to work together as a family!    

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Posted in: Family Matters


Mi Blog Hispano: Vuelta a Clases


Mi Blog HispanoCuando llega la época de la vuelta a clases, nosotros los padres comenzamos a ponernos un poco nerviosos porque no solo este tiempo viene precedido por las divertidas y muchas veces costosas vacaciones, sino porque también son tiempos en los que tenemos que equipar a nuestros hijos con uniformes o la ropa que van a usar para este año, los útiles  escolares, planear meriendas saludables y también debemos prepararlos psicológicamente para un comienzo con nuevos amigos, maestros y cambios…Los cambios que para algunos produce mucha emoción, pero que para otros por el contrario causa miedo e inseguridad.

Aquí les voy a compartir unos consejos para que este regreso a clases no se haga tan difícil:

  • Una de las cosas que más afecta es comenzar a levantarse temprano, así que es importante que por lo menos 2 semanas antes, comiencen a acostarse a la misma hora, tomando en cuenta que es saludable que se duerma lo suficiente.
  • Procuren hacer una lista con las cosas necesarias para comenzar el año bien equipados. Busque precios y ofertas.
  • Comience a hablar en casa sobre la escuela de forma positiva para que sus hijos comiencen a emocionarse y así ganen confianza.
  • Investigue sobre esas actividades deportivas y  recreativas que ofrece la nueva escuela para que sus hijos comiencen a imaginarse y planear el futuro año escolar y esto le servirá como incentivo.
  • Planee junto a sus hijos meriendas saludables y pruebe junto a ellos distintas opciones y guárdelas en una lista para que le sirva de referencia., esto les encantará.
  • Por ultimo asegúrese junto a ellos que en su casa tienen un lugar adecuado para hacer las tareas y cuentan con todas las comodidades.
  • Ayúdelos a fijarse metas, como obtener buenas calificaciones, que ellos sepan cuáles son los beneficios que obtendrán si comienzan un año escolar con todo lo que necesitan y con toda la energía y positivismo para ser unos triunfadores. 

Espero que estas ideas los ayude a hacer de este tiempo, algo interesante y emocionante. Les deseo a ustedes y a sus hijos una nueva etapa llena de bendiciones, logros y triunfos. 



Shop The Sale: Individual Meatloaves


MeatloafRaise your hand if you’re a busy parent trying to save time and money.

Most of you?

Yep, me too.

While I’m usually an efficient machine during the school year, planning out lunches and cranking out dinners like no one’s business, I have to admit that I’ve become slack during the summer months, ingrained summer-vacation mentality. Yep, that’s my story and I’m sticking to it.

However, I did find this recipe and decided to try it because my kids are at home during the day this summer, and it’s something easy for them to heat up for lunch, a good protein and super filling. I will admit, we added cheese on top!

Because Angus ground chuck is on sale this week at Brookshire’s, I’m buying double and freezing these bad boys!

Individual Meatloaf

Ingredients:
1 lb ground chuck
1/2 bottle Heinz Chili Sauce
1/4 cup onion, chopped
1/2 cup panko
1 egg

Optional:
1/2 cup sharp cheddar cheese, grated

Directions:
Mix ingredients and place in a lightly greased loaf pan. Pour remaining chili sauce over loaf and bake at 400° F for 45-55 minutes, or until thoroughly done. Sprinkle cheese on top. Let melt; serve immediately.

Nutritional Information: Calories Per Serving: 93, Calories from Fat: 36, Fat: 4 g (1 g Saturated Fat), Cholesterol: 42 mg, Sodium: 599 mg, Potassium: 118 mg, Carbohydrates: 7 g, Fiber: 1 g, Sugar: 1 g, Protein: 7 g.

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Healthy Living: Zucchini Tapenade Bites


Zucchini Tapenade BitesI seriously love appetizers. I like tapas. Small bites. Whatever you want to call it. I love grazing, trying new things.

It’s sometimes difficult to avoid heavy appetizers at parties. You can choose from the cheese dips, the pigs in a blanket, the brisket…none of which fit well into the “healthy” category.

Then, I tried this appetizer at a summer baby shower.

Delicious! Full of flavor! Relatively healthy, all things considered.

Zucchini Tapenade Bites

Ingredients:
1 (6-inch) zucchini, cut on the diagonal into 1/4-inch slices
1/4 cup tapenade (black olive puree)
1/4 cup feta cheese, crumbled
6 large basil leaves, each torn into 4 pieces

Directions:
Arrange zucchini slices on a serving platter. Top each slice with 1/2 teaspoon of tapenade. Sprinkle the feta cheese over top of the platter. Drop the basil leaves over top and serve.

Nutritional Information: Calories Per Serving: 131, Calories from Fat: 91, Fat: 10 g (3 g Saturated Fat), Cholesterol: 17 mg, Sodium: 615 mg, Potassium: 186 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 2 g, Protein: 4 g.

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Product Talk: Brookshire’s Best Premium Coffee


Brookshire's Best Premium CoffeeA perfect weekend starts with a morning on the porch.

A perfect morning starts with Brookshire’s Best Premium Coffee. I happen to love the White Chocolate Truffle flavor.

I brew a pot, then pour a cup and head out to the porch where I can sit in silence for sometimes up to as much as an hour while my boys sleep peacefully inside.

I listen to the chimes hanging from the porch roof, if there is a breeze. I watch the robins play in the grass, collecting food for their young, and I watch the new dog lope around the backyard on his long, gangly legs.

All the while, I smell the aroma of freshly brewed coffee and sip the liquid, which is warmth to my soul.

I am centered for the day.

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Posted in: Product Talk


Dine In: Oven Baked Feta Cheese Dip


Oven Baked Feta Cheese DipThere are so many Friday nights when, I admit it, I don’t want to cook.

I’m tired from working all week. My kids are tired. We’re all tired.

Sometimes that means pizza. Sometimes that means a snack dinner.

This recipe is simple and quick to put together. You can add chopped, grilled chicken to make it more of a main course.

Oven Baked Feta Cheese Dip

Ingredients:
1 cup crumbled feta cheese
3 cloves garlic, minced
1/4 cup tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1/2 cup mild cheddar cheese, shredded

Directions:
Preheat oven at 400° F.

In a small oven-safe baking dish, layer the crumbled cheese, covering the entire bottom of the dish.

Sprinkle the minced garlic on top of the feta cheese.

Spoon the tomato sauce, covering the entire cheese and garlic mixture.

Mix together the mozzarella cheese and the cheddar cheese; layer on top of the tomato sauce.

Bake it in the oven for 15 minutes, or until the cheese is melted.

Serve it warm with a side of flatbread or tortilla chips.

Nutritional Information: Calories Per Serving: 203, Calories from Fat: 137, Fat: 15 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 56 mg, Sodium: 672 mg, Potassium: 110 mg, Carbohydrates: 4 g, Sugar: 2 g, Protein: 13 g.

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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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