share. The Brookshire's Blog

Shop the Sale: Buy One Get One For A Penny!

Oh yea! The Buy One Get One For A Penny Sale is back! This is by far my favorite sale. It feels like I get a cartload of free stuff…and, I guess I do! Besides, my husband and 13 year-old son love it when I come home with two of everything so they do not have to share!

So, join me and take advantage of this sale with Buy One Get One For A Penny products such as: Boneless Pork Chops, Boneless Skinless Chicken Breast, Sirloin Strip Steak, Strawberries, Carrots, Doritos, Mission Tortillas, Kellogg’s Cereal, Tombstone Pizza, Paper Towels and my favorite Brookshire’s Best Coffee!

Shop the Sale: Barbecue and more!

Spring is just around the corner and that means grilling time!  The weather has been so nice lately and maybe its time for you to do some grilling, too. This week’s ad features almost anything my family could want to grill outdoors.  So whether you choose sirloin steak or chicken drumsticks, Brookshire’s has plenty of great meat choices for the grill.

Plus there are many other items on sale this week to complete your meal including barbecue sauce, baked beans, buns and even the charcoal.

My favorite sale item is Lay’s Potato Chips on sale this week – “Buy One at Regular Price, Get One Free!”

Corned Beef Hash

Corned Beef Hash
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves 6

2 Tbs Food Club Extra Virgin Olive Oil
1 bell pepper, chopped
1/4 cup chopped onions
2 garlic cloves, minced
1/2 tsp Food Club Ground Thyme
1 lb Buckley Farms Corned Beef Brisket, chopped
1 lb potatoes, chopped
1/2 tsp Food Club Salt
6 eggs, fried

Coat a skillet with olive oil and sauté bell pepper and onion until tender.  Add garlic and thyme to vegetables. Mix in chopped corned beef and chopped potatoes. With a spatula press corned beef and potato mixture into pan. Cook corned beef hash for 4 minutes, flip, and cook for an additional 8 minutes or until crisp. Season corned beef hash with salt. Top each serving of corned beef hash with a fried egg.

Nutritional Information: Calories Per Serving: 355, Fat: 23 g (7 g Saturated Fat), Cholesterol: 260 mg, Sodium: 1118 mg, Carbohydrates: 14 g, Fiber: 2 g, Protein: 21 g

Healthy Living: Light Sandwich

When you think of sandwiches and salads you tend to think they are the healthier choice on a menu, but sandwiches and salads can quickly turn into a nutrition nightmare.

When making a sandwich at home, pick bread with a high NuVal score, such as whole wheat breads and thin bread. Then pick up either lite mayonnaise, mustard or both. Spread about a teaspoon of mayonnaise or mustard over a slice of bread. Place one slice of cheese and meat onto your bread, the cheese and meat should be about an ounce each.

Last, but not least load your sandwich with vegetables, like onions, tomatoes, lettuce and pickles. Avoid stuffing your sandwich with meat and cheese; stuff it with fresh vegetables with a little lite spread of your choice.

Chinese New Year Stir Fry

Chinese New Year Stir Fry
Prep Time: 25 minutes, plus marinating
Cook Time: 15 minutes
Serves: 12

4 (4 oz) beef sirloin steaks, trimmed
3 Tbs cornstarch
2 Tbs reduced sodium soy sauce
1 tsp ginger
2 garlic cloves, minced
3 Tbs canola oil
2 cups broccoli florets
1/2 cup sliced green onion
1 cup sliced carrots
1 cup snow peas, trimmed
1 cup Kikkoman Stir-Fry Sauce
1 (11 oz) can Food Club Mandarin Oranges, drained
5 cups cooked brown rice

Slice steaks into thin strips. In a small bowl, combine cornstarch, soy sauce, ginger, and minced garlic. Place steak into a zip-top bag and pour cornstarch mixture over steaks. Refrigerate steaks for 30 minutes.

In a skillet, add 2 tablespoons canola oil and cook steaks for 5 to 6 minutes or until desired doneness. Add remaining oil, broccoli, green onion, carrots and snow peas; cook for 4 to 5 minutes or until tender. Add stir-fry sauce, cook for 3 to 4 minutes stirring occasionally. Place stir-fry on a bed of rice and add mandarin oranges.

Fresh picked citrus in season!

Grapefruit and Orange Salad
Prep Time: 30 minutes
Serves: 4

Dressing Ingredients:
2 Tbs red wine vinegar
1/3 cup Food Club Extra Virgin Olive Oil
1/4 tsp salt
1/4 tsp pepper
1/4 cup shredded parmesan cheese

Salad Ingredients:
1 large orange
1 Texas Rio Star Grapefruit
4 cups spinach leaves, rinsed
1/2 small red onion, thinly sliced
2 Tbs fresh parsley leaves, rough chopped

Whisk together vinegar, oil, salt, pepper and cheese.

Cut the top and bottom off of the orange. Then cut the sides of the orange off to remove the peel. Make sure that all skin is removed. With a knife cut into the sections of the orange. Loosen and remove each section from the orange. Repeat with grapefruit.

In a medium bowl, add spinach leaves. Add grapefruit, onion, orange, parsley and dressing; toss to coat. Divide among four salad plates.

Nutritional Information: Calories Per Serving: 231, Fat: 20 g (4 g Saturated Fat), Cholesterol: 6 mg, Sodium: 269 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 4 g

Grapefruit Sorbet
Prep Time: 45 minutes, plus chilling
Serves: 4

2 tsp grapefruit zest
2 large pink grapefruits, juiced
1 cup sugar
1/2 cup water, cold
1 Tbs vodka or Campari

Combine grapefruit zest, juice, sugar and water;
mix well.

Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.) Add vodka to mixture and pour into container of an ice cream machine and churn until frozen.

Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.) Place sorbet in grapefruit peel.

Nutritional Information: Calories Per Serving: 255, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 62 g, Fiber: 2 g, Protein: 1 g

Grapefruit  Chicken
Prep Time: 10 minutes, plus marinating
Cook Time: 25 – 30 minutes
Serves: 4

2 cups grapefruit juice
2 cloves garlic, minced
2 Tbs sugar
1/2 tsp cornstarch
1 tsp salt
1 tsp black pepper
4 (3 oz) chicken breasts, boneless and skinless
2 grapefruits, peeled, segmented
1/4 cup chopped green onions

In a saucepan, combine grapefruit juice, garlic cloves, sugar and cornstarch; bring to a boil and reduce heat. Spray a skillet with cooking spray. Place chicken breasts into skillet and brush grapefruit juice mixture over chicken. Cook chicken 6 to 8 minutes on each side or until chicken is no longer pink. Garnish chicken with grapefruit segments and green onions.

Nutritional Information: Calories Per Serving: 229, Fat: 3 g (1 g Saturated Fat), Cholesterol: 72 mg, Sodium: 646 mg, Carbohydrates: 22 g, Fiber: 2 g, Protein: 28 g

Shop the Sale: 10 Items for $10 Sale

We’ve been trying hard lately to stretch our food shopping budget.  So, I’m really happy this week to send Karen to Brookshire’s to take advantage of the “10 Items for $10 Sale” going on starting today, Feb. 23 thru March 1.

This week’s ad is loaded with 10/$10 items throughout the store – canned goods, frozen foods, dairy products, fresh items, paper goods and much, much more!  There’s a huge number of items in the ad all advertised at 10/$10 just this week so I can stock up!  I know when you look over the Brookshire’s ad you will also find many enticing 10/$10 bargains to feed your family.

Dine In: Pork Chops with Spice Rub

Pork Chops with Spice Rub
Prep time: 5 minutes
Cook time: 15 minutes
Serves 6

3 Tbs brown sugar
1 Tbs paprika
1 Tbs dried parsley
1 tsp garlic salt
1 tsp onion powder
1 tsp pepper
1/4 tsp ground red pepper (or to taste)
6 (3 oz) center-cut bone-in pork chops
3 Tbs olive oil

In a small bowl, combine brown sugar, paprika, parsley, garlic, onion, pepper and red pepper. Evenly coat both sides of pork chops with the spice rub.

In a large skillet, heat the oil and cook pork chops, 3 at a time, about 3 minutes per side, or until done. If the skillet is large enough, all the chops can be cooked at once.

Nutritional Information: Calories per Serving: 281, Fat: 16 g (4 g Saturated Fat), Cholesterol: 78 mg, Sodium: 76 mg, Carbohydrates: 6 g, Fiber: 1 g, Protein: 28 g

© 2011, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician.

Mexican Roast

Mexican Roast
Prep Time: 15 minutes
Cook Time: 1 hour
Makes 12 servings

1 pkg McCormick Bag ‘N Season Pot Roast
3 lbs boneless chuck roast, trimmed
2 tsp ground cumin
2 garlic cloves, minced
1 (15 oz) can Food Club Black Beans, drained and rinsed
1 (11 oz) can Food Club Whole Kernel Corn with Peppers
1 (15 oz) can Food Club Crushed Tomatoes
2 medium jalapeño peppers, chopped
1/2 red bell pepper, chopped
1/4 cup chopped onion

Preheat oven to 350° F. Poke small holes into bag. In a small bowl, combine seasonings and minced garlic; pour over roast. Place roast into bag. Add remaining ingredients to bag and close bag. Cook roast for 1 hour to 1 hour and 15 minutes. Cool roast before slicing. Serve over hot rice.

Allow 8 inches for bag to expand while cooking. Cooking bag should not touch oven walls or racks.

Nutritional Information: Calories Per Serving: 409, Fat: 21 g (8 g Saturated Fat), Cholesterol: 84 mg, Sodium: 307 mg, Carbohydrates: 24 g, Fiber: 6 g, Protein: 31 g

© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.

In Season: Lettuce

If you overindulged at the holiday table — and honestly who didn’t, then January is the time to
make dietary amends.

So bring on the salads!

Salads became the dieter’s best friend for a reason: All salad greens are fat-free, sodium-free and super-low in calories, packing 10 calories or fewer per cup.

But all lettuces are not equal. The darker green the leaf, the more nutrients you’ll generally get. Pale iceberg, for instance, has a very high water content. Therefore, though it stores beautifully and its mild crispness appeals even to people who don’t much like vegetables, it doesn’t provide many more vitamins than you’d get in a sheet of tissue paper.

But two cups of dark-green romaine lettuce –– about the amount in a good-sized Caesar salad — provides two grams of fiber, 40 percent of an adult’s recommended daily allowance of vitamin C and 140 percent of vitamin A, plus small amounts of calcium and iron. With all the gorgeous greens in the store this winter, you can make a different salad every day of the week.

Take inspiration from our greens refresher course.

Best known as the backdrop for traditional Caesar salads, the crunchy leaves of romaine make it a salad all-star. Its neutral flavor and sturdy texture call for a bold, assertive dressing, rather than a lighter vinaigrette.

Red Leaf and Green Leaf
Softer and lighter in texture than romaine or iceberg, but not as buttery as Boston, these are among the lightest of lettuce varieties, and work best as the base for a salad mix, paired with crisper lettuces like romaine. An acidic dressing will complement the slightly bitter flavor.

The spicy, peppery, almost bitter flavor of arugula is usually too much to take if it’s the only ingredient in a salad, but it’s a great accent tossed into salads of milder mixed or baby greens. Sometimes called rocket and popular in Italian cuisine, arugula also can be cooked, perhaps sautéed briefly in a bit of olive oil and minced garlic.

The narrow, crisp leaves – that look almost like elongated bullets – can also be used as spears to spoon out dips, or as cups for composed salads. White, with pale yellow or yellow-green tips, endive turns rusty quickly once cut. Serve immediately after cutting, or hold it briefly in water spiked with lemon juice until mealtime.

Beautiful burgundy radicchio adds a splash of
color to a salad mix. Among the most bitter of salad greens, it adds a piquant flavor to a green salad, but most diners will find its flavor too strong to eat alone.

Also called butter lettuce, because it’s so tender it practically melts in your mouth, Boston lettuce has a mild, subtle flavor that holds up well with light or fruit-infused dressings. It’s also great for using in trendy Asian lettuce wraps.

Spice It Up With Flavor
Head south–of-the-border tonight with our spicy salad and asian salad combo!

South-of-the-Border Salad
Prep Time: 20 minutes
Serves: 4


2 garlic cloves, minced
1/4 cup lime juice
2 Tbs sugar
2 tsp cider vinegar
1/2 cup olive oil
1/2 tsp salt
1/4 cup cilantro, minced


4 cups green leaf lettuce
1 avocado, chopped
1/3 cup frozen corn kernels, cooked
1 tomato, chopped

In a jar, combine garlic, lime juice, sugar, vinegar, olive oil, salt and cilantro. Shake jar until dressing is well combined. In a large bowl, combine lettuce, avocado, corn and tomatoes. Drizzle lime dressing over salad.

Nutritional Information: Calories per Serving: 372, Fat: 35 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 304 mg, Carbohydrates: 17 g, Fiber: 5 g, Protein: 2 g

Asian Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4


2 Tbs rice vinegar
2 Tbs low-sodium soy sauce
1 Tbs sesame oil
1/2 tsp ground ginger or 1 tsp fresh grated ginger
2 garlic cloves, minced
2 tsp sugar


1 lb flank steaks
1 tsp ground ginger
4 cups red leaf lettuce
1/2 cup red onions, thinly sliced
2 cups broccoli florets, blanched till tender, chopped
1/4 cup button mushrooms, sliced
1 red bell pepper, sliced

In a jar, combine vinegar, soy sauce, sesame oil, ginger, garlic and sugar; shake jar until well combined.

Season steaks with ground ginger. Place steaks on broiler, in the oven and broil until desired doneness. Once steaks are done, slice across the grain into 1/2-inch thick pieces. In a large bowl, combine lettuce, red onion, broccoli, mushrooms, bell pepper and steaks. Drizzle dressing over salad.

Nutritional Information: Calories per Serving: 309, Fat: 13 g (4 g Saturated Fat), Cholesterol: 62 mg, Sodium: 526 mg, Carbohydrates: 11 g, Fiber: 3 g, Protein: 35 g

Page 16 of 21« First...12131415161718192021
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