share. The Brookshire's Blog

Healthy Living: Read All About It!


Here’s a helpful, healthful resource for those eating a gluten-free (and dairy-free) diet. It’s a free online magazine called Living Without.  Brookshire’s doesn’t endorse outside publications or companies—this is merely for your information! You can see the publication at:

http://www.livingwithout.com/?p=yhpd&s=yh_pd&st=ppc



Dine In: Grilled Greek Chicken


It’s getting chilly outside! Lots of us southerners grill year round, but when it’s rainy and windy, even the best of us decide against grilling out.

But here’s an idea: do you have a grill pan? I don’t mean an electric grilling machine (the George Forman style)—I’m talking about a grill pan. It looks like a skillet but it has ridges in the bottom that do a really good job of simulating your outdoor grill.

Food sits on the ridges in the pan, and juices and fat drain away. The ridges provide some charring and caramelization, so that gives food that yummy grilled taste. You can use your pan for just about anything—meats, poultry, fish and even vegetables.

Grill pans make grilling easy, especially when it it’s cold outside. Here’s a great recipe for Greek chicken that uses a grill pan. And if you’re outside at the big grill, it works great, there, too.

Grilled Greek Chicken
Serves 4

Prep time: 10 minutes, plus chilling; Cook time: 10 minutes

3 Tbs lemon juice
2 Tbs sherry or red wine vinegar
1 Tbs olive oil
2 tsp chopped parsley
2 tsp minced garlic
1 tsp dried oregano
¼ tsp crushed red pepper.
4 boneless, skinless chicken breast halves
¼ tsp salt

Whisk all the ingredients except chicken and salt in a small bowl. Place chicken pieces in a resealable plastic bag. Add the marinade and turn to coat. Refrigerate at least an hour, or up to 10 hours, turning occasionally.

Remove chicken from the plastic bag and discard the marinade. Sprinkle chicken pieces with salt. Heat the grill pan over medium-high heat until hot. Cook chicken 4 to 5 minutes per side until no longer pink.

Nutritional Information
Calories Per Serving: 160,   Fat: 4 g (1 g Saturated Fat), Cholesterol:  75 mg, Sodium: 215 mg, Carbohydrates: 5 g, Fiber:  0 g, Protein: 27 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.



Family Matters: Carrots, Carrots, Carrots!


Carrots are a family-favorite vegetable. Stores recognize this, and Brookshire’s is no exception. If you cruise the produce section you’ll find full-sized carrots, baby carrots, petite baby carrots, shredded carrots and raw carrot chips.

Kids and carrots go together well. But have you ever wondered what to do with carrots other than eat them straight from the bag?  How about roasted carrots? Toss them lightly in olive oil, season with salt, pepper and cumin and cook in a 350 oven until tender and caramelized. Heat brings out the natural sweetness of carrots! You can also make glazed carrots by cutting up carrots and simmering with butter, sugar, salt and just a bit of water. When carrots are tender, uncover the pan and let the liquid reduce to a syrup.

But if your children only like raw carrots, there’s nothing wrong with that! Carrots are full of antioxidants and raw carrots maintain the vitamin A and other healthy goodness. Here are a couple of ideas that use uncooked carrots:

  • Julienned: mix up a vibrant, spicy salad of julienned (shredded) carrots seasoned with an Italian vinaigrette dressing. Toss in a few sliced almonds.
  • Sliced: Slice carrots into thin rounds. Serve alongside ranch or other dip, with toothpicks to make the dunking fun.
  • Shredded: marinate shredded carrots and dried cranberries in orange juice with a dash of vinegar.
  • Carrot-Raisin Salad: toss shredded carrots, raisins and crushed pineapple with enough mayonnaise to moisten. Chill and enjoy.


Healthy Living: A Gluten-Free Holiday


Going gluten-free can be a challenge, but you can do it! Your health (and your family’s health) is worth  the extra time and energy.

One of the easiest ways to regulate the gluten your family receives is to host events yourself. Have the open house at your place—you’ll have more control over what goes on the table and can point out (to your family) which foods are on the gluten-free list. Make sure there’s a big tray of raw veggies, one type of chip that is gluten-free and some sliced cheese. That way, you’ll know there’s something to eat!



Dine In: Chipotle Salad


Taco salad. Easy peasy. Anyone can make it and it tastes just fine. But if you’re going to make taco salad the centerpiece of a homemade dinner, here’s the secret to making AMAZING taco salad: it’s the dressing. The dressing ties it all together and turns it into a salad experience—one you’ll remember and share again and again.

So this weekend, why not try our special Chipotle Chicken Taco Salad? It’s simple to toss together, even after a busy day. But the flavors will transport you…and after that, restaurant taco salad just won’t be good enough. Trust me.

Chipotle Chicken Taco salad

Serves 4

Prep time: 34 minutes

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 Tbs minced chipotle, canned in adobo sauce*
1 tsp ground cumin
1 tsp chili powder
1 Tbs lime juice
1/8 tsp salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped, cooked chicken (about 2 breasts….maybe from a rotisserie chicken?)
1 cup cherry tomatoes, halved
½ cup diced avocado
1 (15 oz) can black beans, drained
1 (8 oz) can corn, drained

*Chipotle chile: If you’ve never used this product before, look in the Mexican foods aisle. It’s in a small can. The sauce is what’s hot and spicy.

To prepare the dressing: combine all ingredients and let stand a few minutes while you prepare the salad. This will blend flavors. Note: if you like hot foods, add some of the adobo sauce from the chilies. Go easy with the adobo: just a bit!

To prepare the salad, combine all ingredients. Drizzle dressing over salad and toss again to coat. Serve immediately.

For a more special salad, place the lettuce on a large plate and arrange the salad ingredients in separate mounts on a plate; then drizzle with the dressing.

Good for diabetic and gluten-free diets (always read product labels to be safe).

Nutritional Information
Calories Per Serving: 249,   Fat: 8 g (2 g  Saturated Fat), Cholesterol: 50 mg, Sodium: 550 mg, Carbohydrates: 25 g, Fiber: 7 g, Protein:23 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.



Shop the Sale: Eggs


Do you ever wish you could buy something as all-purpose and healthy as “instant food?” The closest thing I’ve found to instant food is eggs—yup, Grade A large, sold by the dozen. And as fortune may have it, Brookshire’s has large eggs on sale this week!

Save money, save time, save calories, save stress—all with a dozen eggs. Really! There’s the obvious breakfast of scrambled eggs, but have you ever had breakfast for supper? An omelet or frittata or quiche is perfect for that, since you have a bit more time for cooking and prep work.

But how about taking those scrambled eggs and turning them into breakfast tortillas? You can make them in bulk, and save in the fridge for freezer and you’ll have a super-speedy breakfast choice. It’s cheaper and faster than stopping at a fast food restaurant or gas station—so that qualifies it as ‘instant food,’ in my book!

Other choices? Hard boil a handful of them and you’ll always have an instant snack or dinner in the fridge. Take the hard-boiled eggs and make deviled eggs or egg salad.

When you can get eggs for two dollars (or so) for a dozen, that comes out to only about 16 cents per egg. Now THAT’S a bargain, no matter how you cut it!



Healthy Living: Gluten-Free Vinegars


Choosing gluten-free cooking ingredients is a constant challenge. What about vinegar? Does it fit into your meal plan? Most of the time, the answer is yes. Cider vinegar, distilled (white) vinegar, rice, balsamic and wine vinegars are all generally gluten-free. The big exception is malt vinegar, and it does contain gluten. As always, read labels so that you’re not surprised by any changes!



Dine In: Beef Tenderloin


If you’re like me, most of the time you’re saving every nickel you can. Times are tough! But every once in a while, you need a special dinner. Maybe you’ve got extra-special friends coming over, or maybe you just need a well-deserved splurge. If you want to show someone how much you care, here’s a tip: don’t make reservations….make dinner at home! It’s the ultimate gift from the heart.

Ever had a beef tenderloin? A tenderloin is what filet mignon steaks are made from. To make filet, the tenderloin is sliced into rounds. So a tenderloin roast is just one large filet mignon—and man oh man, is it delicious. It’s pricey—but trust me, you get what you pay for. Watch for a sale in the meat department and grab one. Put it in the freezer until that special time comes, and you’ll be ready to splurge. Bonus: because it’s so low-fat, it’s actually a pretty healthy cut of meat!

Side dishes can be as simple or as elegant as you wish: mashed potatoes, steamed broccoli, fresh asparagus or a tossed salad. Simple is good when you have a delicious main course like this!

Simple Roast Tenderloin
Prep time: 10 minutes; Cook time: 45 minutes

3 to 4 pound beef tenderloin, trimmed and tied with twine (to help it hold its shape)
1 tablespoon olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon black pepper

Preheat oven to 350 degrees.

Place the tenderloin on a broiler pan. Rub roast with olive oil and sprinkle with onion, garlic and pepper.

Roast the tenderloin for 15 minutes per pound for rare, or 20 minutes per pound for medium rare.

Let roast rest 15 minutes before carving.

Serves 6

Nutritional Information
Calories per serving: 307.  Fat: 16 grams (5 gr. saturated fat), cholesterol: 156 mg., sodium: 101 mg., carbohydrates: 0 gr., fiber: 0 gr., Protein: 49 gr.

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



Healthy Living: Low-Fat & Gluten-Free


If it’s not one thing, it’s another. Doesn’t it feel that way sometimes? If you use dairy products, you may be using low-fat varieties to help keep your weight in check. But guess what? Many low-fat ice cream, sour cream, cottage cheese and buttermilk products contain modified food starch—and modified food starch contains gluten.

What’s a person to do? In this case, the best bet is to buy the full-fat dairy products and watch your calories elsewhere. But take heart: gluten-free eaters often avoid many of the typical “junk” foods that are high in calories, so you’re already ahead of the game in this respect.



Product Talk: Rice


What’s this week’s four-letter word? RICE. Yes, rice. Talk about plain and simple, rice can do just about anything, and there are more varieties of rice than you can shake a stick at. Brown rice, white rice, wild rice, long grain, short grain….the list goes on and on.

For most of us, the first decision is white rice versus brown rice. Brown rice is whole-grain rice, and the white version had much of the extra nutrition removed—very similar to how bread has white and whole-grain brown types. White rice cooks a little faster, but brown rice is healthier and only take about 5minutes longer to cook.

Check the package of every rice variety for cooking proportions, but much of the time, it’s two or three to one; that is, two or three parts water to one part rice. Some use a bit more or less, so read the label the first time. Rice does best when the water is brought to a boil; rice added; returned to a simmer; cover and simmer until water has been absorbed.

Once cooked, refrigerate rice in a covered container. It also freezes well. Spread it on a baking sheet, in a single layer. Freeze and then transfer to a freezer bag where you can remove as much as you need at a time. This is almost instant rice!

Have you ever made fried rice? It’s nice and simple. Heat a tablespoon of oil in a skillet. Add a teaspoon of minced garlic and a cup each of shredded carrots, frozen peas and leftover chicken. Sauté 5 minutes. Stir in 2 cups of cooked rice and add soy sauce tot taste. Serve throughout and serve! (Don’t forget the chop sticks.)

Or how about green rice salad? Mix 1 ½ cups cooked rice, 1 cup thawed green peas, ¼ cup chopped parsley and about 1/3 cup Italian salad dressing. Mix and serve!

Rice has lots of carbohydrates, which makes it a good energy source. Brown rice has more complex carbohydrates, due to the whole-grained nature of it. Diabetics need to watch how much rice they eat, because of their concerns with carbohydrate balancing. People on a gluten-free diet can enjoy rice in place of pasta!



Page 4 of 512345
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

De Todo un Poco
Subscribe via RSS