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Shop the Sale: Slow Cooker Pineapple Pork Chops


Slow Cooker Pineapple Pork ChopsWhooooooo weeeee!

The first couple of weeks of having the kids back in school were an exercise in military-grade logistics.

As always, one thing that makes hectic days more streamlined is my slow cooker.

Dinner tastes like you spent hours working on it, and you did but just not in an active kind of way.

The original recipe for this dish called for homemade barbecue sauce. Yum, I love homemade anything and encourage you to do so when possible.

But Wednesday nights? When you’ve gotten the high schooler to cross country practice by 6:30 am and the middle schooler to theater practice by 7:30 am and worked a full day yourself before you all go to church in the evening? Nah, use a Brookshire’s bottled barbecue sauce!

When you’re at Brookshire’s this week, grab a family pack when you’re picking up your barbecue sauce. Get the meal in the slow cooker to be ready for a hearty family meal in the evening.

Slow Cooker Pineapple Pork Chops

Ingredients:
6 (about 5 oz each) boneless pork chops
salt and freshly ground black pepper, to taste
1/2 tsp red pepper
1 cup barbecue sauce
1 yellow onion, diced
1 (8 oz) can pineapple chunks, plus 1/3 cup pineapple juice

Directions:
Rub the pork chops with salt and pepper, to taste; set aside. In a large bowl, combine barbecue sauce, red pepper, diced onion and pineapple chunks; mix until combined.

Place about 1 cup of sauce in the crockery of the slow cooker. Place pork chops on top of sauce. Pour remaining sauce and reserved pineapple juice over pork chops.

Cover with the lid. Cook on low for 5 hours or high for 2 1/2 to 3 hours or until cooked through.

Serves 6

Nutritional Information: Calories Per Serving: 292, Calories from Fat: 47, Fat: 5 g (2 g Saturated Fat), Cholesterol: 103 mg, Sodium: 548 mg, Carbohydrates: 22 g, Fiber: 1 g, Sugar: 15 g, Protein; 45 g.

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



Dine In: Power-Packed Pasta


Power-Packed PastaMy sons are both running competitive cross country this year with their respective schools, and I couldn’t be more excited for the change in pace from the Saturday soccer games we’ve (gladly) attended for the past 10 years.

Their first meet is coming up, and we’re going to be prepared by carb-loading the night before, for energy, because it never seems like teenage boys have enough fuel to get them through the day, let alone an athletic event.

For the night before a race, a cross country runner should eat a meal high in carbs and moderate in fat and protein. They should also drink a lot of water, or “camel up” as the saying goes.

Since our meets are on Saturdays, Friday nights are the perfect time for a power-packed meal.

Power-Packed Pasta (i.e. Spaghetti and Meatballs)

Ingredients:
1 lb whole-grain spaghetti

Meatballs:
1 lb lean ground beef
2 Tbs whole milk
2 Tbs parmesan cheese, grated
2 Tbs panko breadcrumbs
1 Tbs parsley, chopped
1 Tbs dried oregano

Sauce:
1 white onion, diced
2 Tbs extra virgin olive oil
4 cloves garlic, minced
1 (48 oz) can tomato sauce
2 (14.5 oz) cans fire-roasted tomatoes, diced
1 (4 oz) can tomato paste
fresh parsley, oregano and basil, to taste
1 tsp crushed red pepper
1 tsp sea salt
1/2 tsp black pepper

Directions:
Start your sauce first. Heat olive oil over medium-high heat. When it starts to become fragrant and shimmers, sauté onions until translucent. Add garlic, and stir for 1 more minute. Add tomato sauce, diced tomatoes, tomato paste and all spices. Stir together. Bring to a boil, and then turn heat to medium-low to let simmer.

While your sauce is simmering, prepare the meatballs. Preheat oven to 400° F. In a small bowl, combine milk and breadcrumbs. In a large bowl, place ground beef, cheese and spices. Add in moistened breadcrumbs. Mix thoroughly. Shape into balls, about 2 inches in diameter. Bake at 400° F until cooked through, about 10 minutes. Add meatballs to sauce immediately.

Bring a large stock pot of water to a rolling boil. Add whole-grain spaghetti; cook until al dente, about 8 minutes. Drain well. Serve with sauce and meatballs, with a side salad and garlic bread.

Serves 6

Nutritional Information: Calories Per Serving: 524, Fat: 12 g (3 g Saturated Fat), Cholesterol: 123 mg, Sodium: 1616 mg, Carbohydrates: 69 g, Fiber: 7 g, Sugar: 17 g, Protein: 38 g.

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Mi Blog Hispano: Cocinando en la Olla de Barro Eléctrica


Cocinando en la Olla de Barro EléctricaMi mama me regalo una olla de barro eléctrica (slow cooker) hace dos navidades atrás y aunque siempre tuve la intención de usarla, nunca la use hasta esta semana.  Realmente no sé porque me tarde tanto en usarla si es una maravilla.  Creo que me desanimaba la idea de que las comidas se cocinan allí por largas horas.  También porque creciendo mi mama nunca cocinaba en este tipo de olla.  Todo era desde el empiezo en la estufa de gas y muy autentico.  La semana pasada vi la carne para rostizado y se me antojo porque bajaron un poco las temperaturas y ha estado lloviendo mucho.  Revise algunas recetas de cómo hacerlo y me pareció que la mayoría de las personas hacen el rostizado en la olla de barro eléctrica así que decidí hacer el intento.

La noche antes corte las papas y medí todo para que al siguiente día, antes de irme al trabajo, no me tardara preparando esta comida.  Después de algunos sueños y mucho descanso, me levante temprano para poner todo en la olla.  Puse las papas, zanahorias, sazone la carne, agregue la cebolla y otros ingredientes más y prendí la olla eléctrica.  Quizás me tarde unos 15 minutos para hacer esto.  Me fui al trabajo y deje la olla cocinando.  Regrese a casa durante mi hora de almuerzo para revisar que todo estuviera bien.  Al entrar a la casa mi cocina olía a los ingredientes y sazones que le puse.  Eran aromas como de comida Mediterránea, tan penetrantes.  Sabía que tenía que ser el aroma de los sazones rosemary (romero) y thyme (tomillo).  ¡Qué riqueza de aromas!  Todo estaba muy bien y me regrese al trabajo.

Mi esposo llego a casa antes que yo y me llamo para preguntarme que estaba cocinando porque olía tan sabroso.  Me encanta cuando a él le emociona lo que estoy cocinando.  Le pedí que por favor apagara la olla ya que habían pasado ocho horas.  Al salir del trabajo sabía que la cena estaría lista en muy poco tiempo porque solo tenía que llegar a hacer los acompañamientos, arroz blanco y broccoli, y nada más.  Llegue a la casa y los aromas estaban todavía más fuertes y persistentes, y mi familia estaba ansiosa por probar el nuevo platillo hecho en la olla de barro eléctrica.  Comimos y nos encantó a todos.

El rostizado bien sazonado (hmm…me gusto esto para el nombre de la receta) es una delicia de comida.  Y qué fácil es cocinar en la olla de barro eléctrica.  Quizás se tenga que cocinar por varias horas, pero la comida se está cocinando sola.  A parte de que solo metí los ingredientes a la olla en la mañana y al llegar del trabajo el platillo principal ya estaba listo.  ¡Qué maravilla!

Definitivamente volveré a cocinar el mi olla de barro eléctrica, ¡y más frecuente!

Aquí les paso la receta del Rostizado Bien Sazonado.  ¡Les va a encantar!  Por cierto, compre todos mis ingredientes en Brookshire’s.

Rostizado Bien Sazonado en Olla de Barro Eléctrica

Ingredientes:
Carne de res para cocer o en ingles se le llama “chuck roast” (3 lb)
Papas rojas (1 lb)
Cebolla picada (1/3 tazas)
Zanahorias chicas (1 taza)
Caldo de res en lata (2)
Pimienta (1/2 cucharadita)
Rosemary / Romero seco (2 cucharaditas) – marca Brookshire’s
Thyme / Tomillo seco (1/2 cucharadita) – marca Brookshire’s
Mostaza Dijon (1/4 tazas)
Polvo de Ajo (1/2 cucharadita)
Sal (1/2 cucharadita)

Instrucciones:
Corte las papas en pedazos.  Ponga las papas y las zanahorias en la olla de barro eléctrica.  Combine la mostaza, el romero, el tomillo, polvo de ajo, pimienta, y sal en un plato y mezcle.  Si la carne está muy grande, córtela a la mitad.  Yo compre un paquete de dos piezas de carne y no tuve que cortarla.  Luego, unte la mezcla sobre la carne y agregue la carne a la olla.  Agregue la cebolla.  Agregue las dos latas de caldo de res.  Yo le puse un poquito más de romero, tomillo, y pimienta sobre los ingredientes después de agregar todo a la olla.  Prenda la olla de barro eléctrica al nivel bajo.  Deje todo cociendo por 6 a 8 horas hasta que la carne este tan tierna que muy fácilmente se deshace.  Yo lo deje cociendo por 8 horas exactas y quedo muy bien cocido, muy suave, y delicioso.

Espero que les guste y disfruten de esta receta.  Yo seguiré usando mi olla de barro eléctrica y se las recomiendo.  ¡Qué facilidad cocinar en ella!



Dine In: First Week of School Slow Cooker Chicken Soup


First Week of School Slow Cooker Chicken SoupThe first week of school did me in.

Phew.

Between wrangling school supplies, gym clothes, homework, backpacks, instruments, equipment and early mornings, I’m done with a capital “D.” Done.

It was imperative that I serve an easy but healthy meal to cap off the first week of school.

This chicken soup fit the bill perfectly. It slow cooks all day, so you don’t have to wrangle dinner, on top of everything else Friday afternoon. It’s also Paleo, low-fat and full of flavor. Don’t skip the bones or the skin; they add flavor and nutrients to the soup. If you can make a clean cut, you can even cut through the bone with a cleaver (like I said, clean cut so there’s no shards in your soup), so the bone marrow can leach into your soup and infuse it with flavor and health benefits.

It’s a great meal for a Friday night or any school night.

First Week of School Slow Cooker Chicken Soup

Ingredients:
1 medium onion, chopped
3 stalks celery, chopped
3 carrots, diced
1 tsp apple cider vinegar
1 Tbs basil
1 Tbs oregano
2 organic chicken breasts, bone-in and skin-on
2 organic chicken thighs, bone-in and skin-on
1 tsp sea salt
1/2 tsp freshly ground black pepper
3 to 4 cups filtered water

Directions:
Layer onions, celery, carrots and chicken in the slow cooker, ensuring chicken is bone-side down on top of the vegetables. Sprinkle with spices and apple cider vinegar. Add water to cover the vegetables, and come up to the midway point of the chicken, between 3 to 4 cups.

Cook on low for 8 hours.

Remove the chicken from the slow cooker. Remove meat; discard skin and bones. Shred the chicken meat, and add back to the slow cooker.

Add more seasoning, if desired; heat through and serve.

Serves 4

Nutritional Information: Calories Per Serving: 462, Calories from Fat: 153, Fat: 17 g (5 g Saturated Fat), Cholesterol: 202 mg, Sodium: 704 mg, Carbohydrates: 7 g, Fiber: 2 g, Sugar: 3 g, Protein: 67 g.

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Shop the Sale: Friday Night Football Layered Pork Barbecue Cups


Friday Night Football Layered Pork Barbecue CupsMy son starts high school today.

Not two minutes ago, he was a toddler banging his head into tables, chairs, door frames and handles. Two minutes, I tell you.

Today, he will walk into the new high school building after cross country practice and go to his first period AP Algebra class. I won’t walk him into school. He won’t carry a Superman lunchbox, and he won’t be able to stand it if I write a note on his napkin.

Instead, he’s been hanging out with his cross country teammates. He volunteered at the fundraiser garage sale. He’s hauling around his trombone for Jazz Band.

Oh, and he eats. He and his friends can decimate a meal.

That’s why, when a group of parents and I were brainstorming for a fall fundraiser that had to serve food, we knew we had to come up with something hearty, filling and cost-effective for high school kids and their parents.

This would be a great meal for a fall football Friday night to sell at a concession stand, for a fall football tailgate, for a lunch fundraiser or for a block party. It looks a little messy, but it is kid – and parent – approved. Adjust the amounts as necessary for the number of people you’re serving (double that for high school boys).

Layered Pork Barbecue Cups

Ingredients:

Pork:
1 (5 lb) pork butt
salt
ground black pepper
2 Tbs apple cider vinegar
2 large onions, roughly chopped

Cups:
plastic cups
barbecue sauce
prepared pork (see above)
baked beans
prepared mashed potatoes
chopped onions
chopped pickles

Directions:
Rub pork butt with salt and pepper. Place in a slow cooker with apple cider vinegar and onions. Cook on low until fork tender, about 8 to 10 hours. Remove pork from slow cooker, reserving some of the juices; shred meat. Place back in slow cooker, and mix with juices.

To assemble the cups, place a scoop of baked beans in the bottom of a plastic cup. Top with shredded pork, some barbecue sauce and finish with a scoop of mashed potatoes drizzled in more barbecue sauce. Sprinkle with onions and pickles, if desired. Serve this portable treat with a spoon and plenty of napkins.

Serves 8

Nutritional Information: Calories Per Serving: 548, Calories from Fat: 170, Fat: 19 g (6 g Saturated Fat), Cholesterol: 261 mg, Sodium: 178 mg, Carbohydrates: 0 g, Fiber: 0 g, Sugar: 0 g, Protein: 88 g.

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



Dine In: Buffalo Chicken Casserole


Buffalo Chicken CasseroleSometimes, I need a buffalo chicken fix like nobody’s business.

It happened not too long ago on a Friday night when my kids weren’t home. My sweetie and I had the option to go to a nice restaurant for an adult meal at a place where there were no video games or TVs playing sports, where they put wine glasses on the table, and where they don’t hand you a roll of paper towels to clean your hands.

Did we do that? No.

“Um, can we go get wings?” I asked.

Wings it was; my sweetie is quite accommodating that way. I pile-drived through a basket of spicy buffalo wings, and I don’t even think I came up for air. Yes, there was a roll of paper towels on the table.

When I saw this recipe, I knew I was going to pile-drive through it, too. It’s a super fun recipe for a Friday night, and who doesn’t love fun on Friday? I know I do!

You can adjust the heat in this recipe; I tend to make it hotter.

Buffalo Chicken Casserole

Ingredients:
6 small chicken thighs
6 slices bacon
3 medium jalapeños, seeded and pithed
12 oz cream cheese
1/4 cup mayonnaise
4 oz cheddar cheese, shredded
2 oz mozzarella cheese, shredded
1/4 cup Frank’s Red Hot Sauce
salt and pepper, to taste

Directions:
Preheat oven to 400° F. Debone chicken thighs, and season with salt and pepper. Bake chicken thighs at 400° F for 40 minutes or until cooked through.

Chop up bacon slices, and cook until crisp. Just before the end of cooking, add jalapeños to the pan; cook until soft. Drain fat.

Return the pan to the stove (turn off heat). Add cream cheese, mayonnaise and hot sauce. Mix together until smooth.

When chicken is cool to the touch, remove skins. Place in a casserole dish, and top with cream cheese mixture. Then, add a layer of cheddar and mozzarella cheeses. Return to 400° F oven. Bake for 10 to 15 minutes, until cheese is slightly browned and bubbly.

Nutritional Information: Calories Per Serving: 711, Fat: 462 g (24 g Saturated Fat), Cholesterol: 222 mg, Sodium: 1165 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 1 g, Protein: 55 g.

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



Shop the Sale: Southern Slow-Cooked Steaks


Southern Slow-Cooked SteaksI didn’t grow up with the tradition of the Sunday dinner (or as I’d have called it: lunch). However, since I moved to Texas, I’ve discovered that the Sunday dinner, which takes place after church and before the Sunday nap, is the main meal of the day.

We’ve recently come to adopt this tradition. Although, we tend to eat a big breakfast, skip lunch, and then have a big dinner in the late afternoon, before we have to start easing back into the Monday mindset.

This recipe is perfect for a Sunday lunch or dinner, whatever you want to call it and whenever you want to eat. However, it is slow-cooked, so you might want to adjust your timing accordingly.

Top sirloin steak is available at Brookshire’s today, so stock up and save for your Sunday supper.

Southern Slow-Cooked Steaks

Ingredients:
2 lbs top sirloin steaks, cut into 3 to 4-inch pieces
1 tsp salt
1 tsp ground black pepper
2 Tbs extra virgin olive oil
3 cups water, divided
1 beef bouillon cube
1 Tbs Worcestershire sauce
1/4 cup flour
1/2 tsp garlic powder
1/2 tsp onion powder

Directions:
Sprinkle the steak pieces with the salt and pepper; toss to coat. In the meantime, heat olive oil in a large skillet over high heat. When the oil is fragrant and sizzles, add half the steak pieces, and brown on all sides. Remove with a slotted spoon to the slow cooker, and brown the remaining steak. (Be careful not to overcrowd the pan, as the steak will steam instead of brown.)

Pour 2 cups of the water into the hot pan along with the bouillon cube and Worcestershire sauce. Reduce heat to medium; bring to a simmer.

Whisk flour, garlic powder and onion powder into the remaining 1 cup of water. Slowly pour this into the simmering liquid in the pan, stirring well to incorporate. Stir until the mixture thickens. Pour over steak in the slow cooker.

Optional: Add a cup of sliced onions or mushrooms before slow cooking.

Cover with the lid. Cook for 4 hours on high or 6 to 8 hours on low.

Serve over rice, mashed potatoes, cornbread or noodles.

Serves 6

Nutritional Information: Calories Per Serving: 346, Fat: 14 g (4 g Saturated Fat), Cholesterol: 135 mg, Sodium: 617 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 1 g, Protein: 47 g.

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



Shop the Sale: Pork Chop Potato Bake


Pork Chop Potato BakeMy kids like anything I make in the slow cooker that has a creamy, cheesy sauce.

I have a go-to recipe for a creamy pork dish minus the cheese, but I generally serve it over rice. Sometimes, I like to shake things up and serve meals over potatoes instead. Wild and crazy, huh?

I love this dish because you can make it in the oven or in the slow cooker. I’m a fan of the slow cooker, myself.

I also love it because boneless pork chops or a boneless pork loin (you can cut your own chops from it!) are available at Brookshire’s. This is on my grocery list, for sure.

Pork Chop Potato Bake

Ingredients:
6 boneless pork loin chops
2 white onions, chopped
2 Tbs butter, divided
4 cups potatoes, thinly sliced
1 (10.75 oz) can cream of mushroom soup
1 1/4 cups milk
1 cup cheddar cheese, grated

Directions:
Preheat oven to 350° F. Butter or grease a casserole dish, or spray it with nonstick cooking spray. Heat 1 tablespoon of butter in a cast-iron skillet over medium-high heat. When the butter begins to bubble, brown pork loin chops in the pan until they are golden on each side, about 1 minute per side. Remove from heat and set aside.

In the same skillet, sauté onions until they are soft. Add the soup and whisk in the milk. Set aside.

Slice the potatoes thinly using a mandoline. Spread potatoes in a single layer in the casserole dish and top with pork chops. Pour the soup and onion mixture over the pork chops. Cover and bake for 30 minutes. Remove cover and bake for an additional 30 minutes. Sprinkle with cheese; cook until cheese is melted and bubbly.

To prepare in a slow cooker, follow recipe up through sautéing the onions and making the soup sauce. Butter the crock of the slow cooker, and place potatoes on the bottom. Top with pork chops. Pour in the sauce. Cover and cook for 8 hours on high. Sprinkle with the cheese and let melt. Serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 479, Calories from Fat: 207, Fat: 23 g (13 g Saturated Fat), Cholesterol: 137 mg, Sodium: 520 mg, Carbohydrates: 24 g, Fiber: 3 g, Sugar: 6 g, Protein: 43 g.

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



Dine In: Chili Hot Dog Bake


Chili Hot Dog BakeI’m trying to eat a low-carb diet.

This isn’t always easy.

Case in point, my family went out to dinner last night to a local pizza place where the crust is sublime. Best crust ever. Do you know how hard it is to scrape the pepperoni and cheese off your pizza and abandon the crust at the side of your plate? It’s excruciating.

So is eating a salad when your family is pile-driving pizza.

It’s been worth it, though. I’m getting my weight back to a healthy level, and I’m eating a ton more veggies because veggies are good carbs, if you didn’t already know.

One of the things that helps with a low-carb diet is eating more fat. Now, this sounds counterintuitive. Eat fat to lose fat, but it actually helps you stay full longer, so you don’t eat as much or snack as often.

This recipe has a lot of protein and fats to give you energy and to keep you full. Use a hot dog like Hebrew National, made with a lot of great ingredients, to make this recipe a little “cleaner.”

This comes together quickly on a Friday night, and you can serve it topped with some extra diced onions.

Hold the mustard.

Chili Hot Dog Bake

Ingredients:
1 lb ground beef
1 cup onions, diced
1 large bell pepper, diced
2 cloves garlic, minced
2 tsp chili powder
1/2 tsp cumin
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp celery salt
1 tsp Worcestershire sauce
1 cup tomato sauce
1 Tbs tomato paste
1 cup water
8 all-beef hot dogs, sliced lengthwise and cut in half
1 cup cheddar cheese, shredded

Directions:
Combine the ground beef, onions, bell peppers and garlic in a large cast-iron skillet. Sauté until beef is browned. Drain the fat.

Add in the spices, Worcestershire sauce, tomato sauce, tomato paste and water. Stir to combine, and simmer for about 30 minutes.

Lay hot dogs in the bottom of a casserole dish. Top with the chili mixture. Top with cheese. Bake at 400° F for 15 to 20 minutes or until hot and bubbly.

Serves 6

Nutritional Information: Calories Per Serving: 440, Calories from Fat: 255, Fat: 28 g (13 g Saturated Fat), Cholesterol: 118 mg, Sodium: 1447 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 6 g, Protein: 35 g.

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



Shop the Sale: Grilled Honey-Lime Chicken


Grilled Honey-Lime ChickenOne of the easiest things to do for dinner in the summertime is to throw some chicken on the grill!

It’s even tastier if you’ve marinated it overnight. This is a great recipe for an evening after a long Monday. I make it up on Sunday afternoon and leave it in the refrigerator until I need to grill it on Monday night. The only prep work you have to do on Monday is throw together a few side dishes (hello, baked potatoes and salad).

The lime juice is a wonderful acidic touch to the sweetness of the honey in this dish. I love adding heat to sweet, so I added the Sriracha to the marinade. You don’t have to include it, but I think it adds a depth of flavor that really complements the chicken.

Brookshire’s Combo Packs of chicken are on sale this week. Since this recipe doesn’t call for a specific piece of chicken, it’s perfect and definitely will please everyone in your family. Bone-in chicken is great for the grill because the bones help keep the juices in the meat somehow. Maybe it’s magic or maybe it’s the marinade, but it’s delicious anyway.

Grilled Honey-Lime Chicken

Ingredients:
1/4 cup lime juice
1/2 cup honey
2 Tbs soy sauce
1 Tbs extra virgin olive oil
1 Tbs Sriracha
2 cloves garlic, minced
1/2 cup cilantro, finely chopped
1/2 tsp salt
1/4 tsp pepper
2 lbs Brookshire’s Chicken Breasts, Thighs, Wings and Legs, skin removed

Directions:
Mix lime juice, honey, soy sauce, olive oil, Sriracha, garlic, cilantro, salt and pepper in a gallon-sized zip-top lock bag. Add the chicken, and place in the refrigerator. Marinate a minimum of 3 hours up to overnight.

Preheat the grill to medium-high heat. Grill each side of the chicken for 3 to 4 minutes, or until cooked through and juices run clear.

Serves 4 to 6

Nutritional Information: Calories Per Serving: 410, Calories from Fat: 75, Fat: 8 g (2 g Saturated Fat), Cholesterol: 140 mg, Sodium: 731 mg, Carbohydrates: 30 g, Fiber: 0 g, Sugar: 28 g, Protein: 53 g.

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



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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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