share. The Brookshire's Blog

Dine In: Southwest Won Ton Cups


These make the perfect appetizer to eat before a meal or take to a party!

Southwest Won Ton Cups

Serves: 8
Prep Time: 15 minutes Cook Time: 7 minutes

Ingredients:
8 squares wonton wrapper
1 Tbs butter, melted
1/2 cup corn
1/2 cup avocado, small cubes
2 Tbs green onion, chopped
2 Tbs cilantro, finely chopped
1 Tbs lime juice

Directions:
Preheat oven to 350°F. Spray a mini muffin pan with cooking spray. Spread butter onto each wonton wrapper. Place wrappers into muffin pan and bake for 7 minutes or until crisp.

In a medium bowl, mix remaining ingredients. Place corn mixture into won tons.

Nutritional Information:Calories per Serving: 57, Fat: 3 g (1 g Saturated Fat), Cholesterol: 5 mg, Sodium: 59 mg, Carbohydrates: 33 g, Fiber: 1 g, Protein: 1 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 Matters: Brookshire’s World of Wildlife Museum and Country Store


It’s HOT outside.  Summer vacation time is beginning to wind down as the kids are thinking about going back to school.  Before the good times run out this summer, take time to do at least one or two more fun activities with your children or grandchildren.   

The best FREE outing I could suggest is a trip to the Brookshire’s World of Wildlife Museum and Country Store in Tyler, TX.  You’ll find a link to the museum under the “Kids” section on the Brookshires.com website showing the days and hours of operation.  The museum is always a favorite destination for my two grandsons when they visit me in Tyler.  And you can’t beat the fact that it always offers free admission!



Banana Berry Smoothie


 

Made with Truvia!

Prep Time: 5 minutes
Serves: 4

Ingredients:

 

1 cup strawberries
1 cup blueberries
1 banana
1 cup fat-free plain yogurt
1 cup orange juice
1 cup ice
4 packets Truvia™ natural sweetener 

 

Directions:
Add all ingredients to blender and blend until smooth.

Nutritional Information:   Calories Per Serving: 110, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 45 mg, Carbohydrates: 28 g, Fiber: 2 g, Protein: 4 g 



A summertime favorite!


 

Want s’more ideas to make different varieties of s’mores? 

 

• Add peanut butter to your graham cracker

• Use a chocolate graham cracker

• Add toasted coconut to your s’mores

• Use cookies in place of graham cracker

• Add different fruits to your s’mores: banana, strawberry, etc.

• Add pretzels to your s’mores

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Posted in: Entertaining, Kids


Mixin’ it up with hamburgers


 

Stuffed Hamburger

Combine 1 lb of your choice of ground meat (turkey or beef) and 1/2 Tbs Lawry’s 25% Less Sodium Seasoned Salt. Form four bowls from the ground meat; reserve some meat to make a top for the bowls. In each meat bowl, add 2 Tbs 2% cheddar cheese and 1 slice of turkey bacon crumbles. Divide 1/4 cup chopped onions into each bowl. Top each meat bowl with the reserved meat and pinch edges to seal the patty. Cook hamburgers until desired doneness. Serves 4.

 

Pizza Burger

Combine 1 lb of your choice of ground meat (turkey or beef), 1/4 cup pizza sauce, 1/4 cup turkey pepperoni, 1 Tbs oregano, 1/2 cup mozzarella cheese and 1 tsp Lawry’s Garlic Salt. Form ground meat into hamburger patties and cook until desire doneness. Serves 4.

 

Blue Cheese Burger

In a small bowl combine 1 tsp McCormick Black Pepper, 1/2 cup blue cheese crumbles, 1/4 cup chopped chives and 2 cloves of garlic. Take 1 lb of your choice of ground meat (turkey or beef) and form four bowls, reserve some meat to make a top for the bowl. Place the blue cheese mixture into each meat bowl. Top each meat bowl with the reserved meat and pinch edges to seal the patty. Cook hamburgers until desired doneness. Serves 4.

 

Teriyaki Burger

In a medium bowl, mix together 1/4 cup teriyaki sauce, 2 Tbs pineapple juice and 1 Tbs Grill Mates Hawaiian Luau Marinade. Add 1 lb of your choice of ground meat (turkey or beef) to teriyaki sauce mixture and marinate overnight. Cook hamburgers until desired doneness. Serves 4.

 



Berries to the Max Fruit Sauce


Prep Time: 10 minutes

Serves 6

Ingredients:

 

 

3 cups mixed berries (blueberries, raspberries and/or strawberries), thawed if frozen

2 Tbs Food Club Orange Juice

1 tsp lemon juice

3 Tbs sugar

1 nectarine, pitted and sliced

6 slices Tasty Bakery Angel Food Cake

Directions:

In a large bowl, combine the berries, orange juice, lemon juice and sugar. Mix lightly. Place 1 cup of the fruit mixture in a blender or food processor and puree. Add nectarine slices to the un-pureed fruit mixture.

To assemble the dessert, place a slice of angel food cake on 6 plates. Spoon a portion of fruit on a corner of the cake slice, allowing some of the fruit to spill down the side. Drizzle the fruit sauce over and around the fruit salad. Top with whipped cream, if desired.

 

Nutritional Information: Calories per Serving: 134, Fat: 1 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 211 mg, Carbohydrates: 31 g, Fiber: 2 g, Protein: 3 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.

 

 

 

 

 



Goldenbrook Farms Watermelon Sherbet


Watermelon Party Cups

 

Prep Time: 25 minutes, plus freezing

Serves 8

Directions:
Spoon a 1/2 inch thick layer of softened 1 pint (2 cups) Goldenbrook Farms Lime Sherbet in the bottom of 8 small clear plastic cups.

Freeze, uncovered, until firm. Spread a 1/2 inch thick layer of softened 1 pint (2 cups) Goldenbrook Farms Pineapple Sherbet, over the lime layers; freeze until firm.

Pack 1 1/2 pints (3 cups) Goldenbrook Farms Watermelon Sherbet, slightly softened in the center of the sherbet-filled cups. Smooth the tops to resemble a cut watermelon.

Cover and freeze until firm, about 8 hours.

Nutritional Information: Calories Per Serving: 192,Fat: 2 g (1 g  Saturated Fat), Cholesterol: 9 mg, Sodium: 26 mg,Carbohydrates: 43 g, Fiber: 0 g, Protein: 2 g 

© 2009, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.

 

 

 

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Posted in: Entertaining


The perfect deal for your grill


Grilled corn is an easy, fun way to brighten up your cookout. Start with Food Club Corn On The Cob and rub ears with Shedd’s Spread Country Crock Margarine. Add any seasonings that sound yummy. Wrap each ear in foil and place on the grill. Rotate each ear a few times to heat all sides. Be careful of steam when opening the foil. ENJOY!



Summer Salads


Fiesta Salad with chicken

Prep Time: 15 minutes

Serves 8

 

Ingredients:

1 lime, juiced

2 Tbs olive oil

2 Tbs orange juice

1/4 tsp cumin

1/4 tsp salt

1/4 tsp ground pepper

1 Tbs pimentos

3 cups corn

1 cup avocado, diced

1/2 cup red onion, diced

1/2 cup tomato, diced

1/2 cup green bell pepper, diced

1/2 cup 2% cheese, cubed

 

Directions:

In a shake top jar, combine first 6 ingredients. Mix well. Add pimentos, corn, avocado, red onion, tomato, bell pepper, and cheese. Drizzle lime vinaigrette mixture over the salad.

 

Nutritional Information: Calories per Serving: 147, Fat: 9 g (3 g Saturated Fat), Cholesterol: 7 mg, Sodium: 129 mg, Carbohydrates: 15 g, Fiber: 3 g, Protein: 4 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.

 

Cucumber Salad with beef

 

Prep Time: 15 minutes

Serves 8

 

Ingredients:

2 cucumbers, quartered then sliced

3 large tomatoes, chopped

1/4 cup celery, diced

1/4 cup red onion, diced

1 yellow bell pepper, diced

1/4 cup green bell peper, diced

2/3 cup Italian dressing

 

Directions:

In a large bowl, combine vegetables and Italian dressing; make sure all vegetable are coated with dressing. 

 

Nutritional Information: Calories per Serving: 89, Fat: 6 g (1g Saturated Fat), Cholesterol: 13 mg, Sodium: 15 mg, Carbohydrates: 9 g, Fiber: 2 g, Protein: 2 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. 

 

Italian Salad with pork

Prep Time: 15 minutes · Cook Time: 15 minutes

Serves 8

 

Ingredients:

1 cup uncooked wild rice

1 cup green beans

4 large tomatoes

1/4 cup mozzarella

1/4 cup fresh parmesan cheese

1/2 cup black olives

1/2 cup green bell pepper, chopped

1 (16 oz) jar artichoke hearts, drained

2 Tbs olive oil

2 Tbs red wine vinegar

1 tsp sugar

1 tsp celery seed

1 tsp mustard

1 tsp Italian seasoning

 

Directions:

In a saucepan, cook rice as instructed on package. Blanch green beans. In a large salad bowl, combine tomatoes, cheese, olives, bell pepper and artichoke hearts. Add rice and green beans to salad. In a jar with a top, combine olive oil, vinegar, sugar, celery seed, mustard and Italian seasoning. Shake to mix well and drizzle over salad. 

 

Nutritional Information: Calories per Serving: 192, Fat: 7 g (2 g Saturated Fat), Cholesterol: 5 mg, Sodium: 201 mg, Carbohydrates: 27 g, Fiber: 6 g, Protein: 8 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.

 



Mango Salsa


The fragrant fruit is tangy, juicy and super sweet; they just taste like summer. And they’re versatile. Use them in salsas and sauces, in pastries, atop chicken or fish, even to spike your iced tea. In honor of peak mango season during national Mango Month – June – let this be the year you make the mango part of your kitchen repertoire.

Choose: Go ahead, squeeze the mango: Slightly soft to the touch? It’s ready to eat. (Choose firmer fruit if you don’t plan to eat it for a few days.) Color doesn’t matter; ripe mangos can be green, red, orange, pink, yellow or often, a combination thereof.

Store: Ripe mangos should be stored in the refrigerator, where they’ll keep for nearly a week if unpeeled. Once peeled and diced, eat within a day or two, or freeze in an airtight container for up to six months. Unripe mangos should be left at room temperature to ripen fully; to speed up the process, place fruit in a brown paper bag and leave on the counter for a day or two. 

Use: Cutting a fresh mango can be slippery and messy; don’t worry about producing perfectly diced fruit, at least your first few times. Place mango on a dry cutting board and slice off the sides lengthwise. Using the knife tip, score the inside of each side, then turn over and press the skin side so the scored chunks stand away from the skin. Peel away skin with the knife. To finish, remove peel from the center mango section, which contains a large pit. Carefully carve extra flesh from around the pit.

The (nutritional) goods: They’re sweet as candy but a lot better for you; a cup of fresh mango has about 110 calories and provides 25 percent of an adult’s recommended allowance of vitamin A and 80 percent of vitamin C. Could the mango be the next super food? Maybe. This year, Texas A&M researchers said they discovered preliminary evidence that mangos may help fight breast and colon cancer.

Mango Salsa

 

This simple salsa is great over grilled fish, chicken or shrimp.

Prep Time: 15 minutes
Serves 6

Ingredients:

2 fresh mangos, peeled and diced

1 small red or yellow bell pepper, diced

1- 2 jalapeños, seeded and diced

1/2 cup red onion, diced

2 Tbs lime juice

1/2 cup fresh cilantro, chopped

Salt and pepper, to taste

Directions:
Mix all ingredients. 

 

Nutritional Information:  Calories Per Serving: 55, Fat: 0 g (0 g Saturated Fat), Cholesterol: 10 mg, Sodium: 3 mg, Carbohydrates: 14 g, Fiber: 2 g, Protein: 1 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.

 

 

 



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.

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