share. The Brookshire's Blog

Shop the Sale: Piñata Apples


Apples add a great crunch to a salad without adding too many unwanted calories. Piñata apples are on sale this week at Brookshire’s, just chop an apple up and add to a salad. Piñata apples are a combination of three apples; Golden Delicious, Cox’s Orange Pippin and Duchess of Oldenburg.  Piñata apples have at tropical taste they make the perfect apple to add to a tropical fruit salad.  Pick up some Piñata apples while you are at the store!



Healthy Living: Fiber


Eating foods that are high in fiber not only keep your intestinal track healthy but it also lowers your risk of diabetes and heart disease.

Fiber is an important element in a weight loss regiments because fiber helps you feel full longer. Fiber cannot be broken down by human enzymes but soluble fiber can be broken down by bacteria in your intestine.

Some foods that are high in fiber are fruits, vegetables, beans, oats, barley, and whole grains. Next time you want something fruity, skip the fruit juices and go for the actual fruit. When you drink fruit and vegetable juices, you are losing fiber that you would get from the actual fruit or vegetable.



Get Ready to Play!


Planning a party for the big game this January?

Kick it up a notch by heading “South of the Border” with hot n’ spicy recipes guaranteed to delight! Fans of all ages will love our yummy Touchdown Taco Empanadas. Plus, you’ll score some serious points with our tasty Tequila Wings, hearty White Chili and Grilled Pepper Poppers.

And just for a little crunch, add nachos or fresh veggies for the perfect dippers! No matter which team you’re rooting for, you’ll make this year’s bash a hit with our super selection of snacks!

Tequila Wings
Prep Time: 15 minutes + marinating
Cook Time: 50 minutes
Serves: 8

Ingredients:
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1/2 tsp ground cayenne
1/2 cup fresh lime juice
1/2 cup tequila
2 garlic cloves, minced
1 Tbs chipotle sauce or Louisiana hot sauce
2 lbs chicken wings or drumsticks

Directions:
In a medium bowl, combine all ingredients except wings. Place wings in baking dish. Pour tequila sauce over wings and marinate for 15 minutes. Flip and marinate another 15 minutes. After marinating pour tequila sauce into a saucepan. Preheat oven to 350° F. Place wings on a baking sheet and place into oven. Bake wings for 50 minutes. Heat tequila sauce until it begins to thicken. Increase the temperature on the oven to broil. Brush thickened tequila sauce onto wings and place in oven. Broil wings for 5 to 9 minutes or until crispy brown.

Nutritional Information: Calories Per Serving: 259, Fat: 9 g (2 g Saturated Fat), Cholesterol: 101 mg, Sodium: 397 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 33 g

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

Grilled Pepper Poppers
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 16

Ingredients:
2/3 cup shredded Mexican blend cheese
1/2 cup shredded 2% mozzarella cheese
4 oz. Food Club Fat-Free Cream Cheese, softened
2 Tbs green onions, chopped
1 red bell pepper, chopped
1 tsp ground cumin
2 garlic cloves, minced
1/2 tsp kosher salt
8 jalapeño peppers, halved lengthwise and seeds removed

Directions:
Preheat oven to 300° F. Spray baking sheet with cooking spray. In a large bowl, mix together cheese, green onions, red bell pepper, cumin, garlic and salt. Place 2 teaspoons of cheese mixture into each halve of pepper. Place stuffed peppers on baking sheet. Bake for 25 to 30 minutes.

Nutritional Information: Calories Per Serving: 63, Fat: 5 g (3 g Saturated Fat), Cholesterol: 15 mg, Sodium: 360 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 3 g

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

White Chili
Prep Time: 3 hours + 30 minutes
Cook Time: 30 minutes
Serves: 10

Ingredients:
1 lb white beans, soaked over night in water, drained or 3 (15.8 oz) cans white beans, drained
5 cups low-sodium chicken broth
1 Tbs Food Club Extra Virgin Olive Oil
1 onion, chopped
1 lb boneless, skinless chicken breast, cubed
3 garlic cloves, minced
2 jalapeño peppers, chopped
2 (4 oz) cans chopped green chilies
1 Tbs ground cumin
1/2 Tbs oregano leaves
1/4 tsp cayenne pepper
1 1/2 cups Monterey Jack cheese, shredded
Salt and pepper, to taste

Directions:
Rinse beans. In a large pot, combine white beans and chicken broth; bring to a boil. Reduce heat and let beans simmer for 3 hours, In a skillet, add olive oil and chopped onion; cook until onion is tender. Add chicken; cook until chicken is no longer pink. In a large pot, add cooked chicken, chopped onions, chopped jalapeño, minced garlic, green chilies, spices and beans; stir to blend. Let chili simmer for 1/2 hour. Before serving sprinkle Monterey Jack cheese over chili.

Nutritional Information: Calories Per Serving: 392, Fat: 10 g (4 g Saturated Fat), Cholesterol: 54 mg, Sodium: 189 mg, Carbohydrates: 46 g, Fiber: 14 g, Protein: 33 g

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

Touchdown Taco Empanandas
Prep Time: 30 minutes
Cook Time: 16 – 18 minutes
Serves: 12

Ingredients:
1 Tbs Food Club Extra Virgin Olive Oil
1 lb ground turkey
1 Tbs ground cumin
1 tsp salt
1 (15 oz) can Food Club Black Beans, rinsed
1 cup Food Club Shredded 2% Cheddar Cheese
1/2 cup chopped onions
1 (10 oz) can diced tomatoes and
green chilies
2 cloves garlic, minced
1/4 cup cilantro sprigs, chopped
3 (16.5 oz) pkgs refrigerated pizza dough
1 egg
1 Tbs water

Directions:
In a skillet, add olive oil and turkey. Sprinkle cumin over turkey. Cook until ground turkey is no longer pink. Preheat oven 375° F. Pour black beans in a colander and rinse with water. In a large bowl, combine black beans, cheese, onion, tomatoes, garlic and cilantro.  Roll pizza dough out on a well floured surface. Using a circle cookie cutter, or a large cup, cut circles into pizza dough. Fill each circle with a spoonful of taco mixture and fold dough over the make a half circle. Press edges of dough with fork to seal. In a small bowl, combine egg and water. Brush egg wash over empanadas. Place empanadas on a cookie sheet and bake for 16 to 18 minutes or until golden brown.

Nutritional Information:Calories Per Serving: 352, Fat: 11 g (4 g Saturated Fat), Cholesterol: 64 mg,  Sodium: 537 mg, Carbohydrates: 40 g, Fiber: 6 g, Protein: 24 g

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



Sugar and Spice


Sweets to Entice!

What better gift to give than the aroma of fresh-baked Zucchini Bread—especially when packaged in such cute containers?

And at your holiday party, your guests will have more than sugar plums dancing in their heads after enjoying delicious Ginger Snap Cookies, Sweet and Spicy Popcorn and our warmed, chill-chasing snicker-doodle holiday drink.

Zucchini Bread 
Prep Time: 30 minutes
Cook Time: 35 minutes
Serves: 24

Ingredients:
3 cups flour
1 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1 1/2 cups grated zucchini (about 1-2 zucchini)
1 apple, grated
1 cup chopped pecans
3 eggs
1 cup canola oil
1 1/2 cups sugar
1/2 cup brown sugar
3 tsp vanilla extract
3 (10.5 or 11 oz) metal coffee cans (remove label and  cut away lip inside the can if present)

Directions:
Preheat oven to 375° F. In a large bowl, mix together flour, salt, baking soda, baking powder, cinnamon, nutmeg, grated zucchini, grated apple and chopped pecans. In a medium bowl, beat together eggs, canola oil, sugars and vanilla. Pour into flour mixture. Butter and flour each can, to prevent the bread from sticking to the can; make sure crevices are covered. Divide batter into cans and place in the oven for 45 to 50 minutes or until golden brown. Allow cans to cool for 20 minutes before
removing bread and slicing.

Nutritional Information: Calories Per Serving: 243, Fat: 13 g (1 g Saturated Fat), Cholesterol: 23 mg, Sodium: 159 mg, Carbohydrates: 30 g, Fiber: 1 g, Protein: 3 g

Christmas Gingersnaps 
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 12

Ingredients:
3/4 cup canola oil
1 cup light brown sugar
1/4 cup light molasses
1/2 tsp vanilla
1 egg
2 cups all-purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
Tubinado sugar, to garnish

Directions:
Preheat oven to 350° F. Spray a cookie sheet with cooking spray. In a large bowl, combine oil, sugar, molasses, vanilla and egg. In a medium bowl, combine flour, spices, baking soda and salt. Slowly pour flour mixture into molasses mixture; mix well. Sprinkle Turbinado sugar on top of cookies. Place cookies on pan and bake for 10 to 12 minutes.

Nutritional Information: Calories Per Serving: 269, Fat: 14 g (1 g Saturated Fat), Cholesterol: 16 mg, Sodium: 319 mg, Carbohydrates: 33 g, Fiber: 1 g, Protein: 3 g

Snicker-doodle Holiday Drink
Prep Time: 10 minutes
Serves: 4

Ingredients:
1/4 cup Turbinado sugar
3 tsp ground cinnamon
3/4 cup whipping cream
1 oz Baileys Irish Cream
1 oz cinnamon liqueur
2 oz Smirnoff Vanilla Twist Vodka

Directions:
In a small bowl, combine sugar and cinnamon. Place the rim of 4 glasses into the sugar/cinnamon mixture. Fill a cocktail shaker with some ice and the remaining ingredients and shake. Pour cocktail into the 4 glasses.

Nutritional Information: Calories Per Serving: 181, Fat: 8 g (5 g Saturated Fat), Cholesterol: 51 mg,  Sodium: 17 mg, Carbohydrates: 15 g, Fiber: 1 g, Protein: 6 g

Cinnamon-pecan Popcorn
Prep Time: 10 minutes
Serves: 6

Ingredients:
1 bag Food Club Natural Light Popcorn
2 Tbs unsalted butter, melted
1 Tbs sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 cup pecans, toasted
1/2 cup caramel bits
1 1/2 Tbs water

Directions:
In a large bowl, combine the first 6 ingredients. In a microwavable bowl, combine caramel bits and water; microwave, stir and repeat until melted. Pour caramel over popcorn; mix well.

Nutritional Information: Calories Per Serving: 103, Fat: 6 g (4 g Saturated Fat), Cholesterol: 15 mg, Sodium: 42 mg, Carbohydrates: 12 g, Fiber: 3 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.



Product Talk: Brussels Sprouts


Brussels sprouts belong to the family Cruciferae Brassica, which include broccoli, cabbage, kale, and cauliflower. Brussels sprouts’ dark green color indicate that they are high in vitamin K; which a half a cup of cooked Brussels sprouts has 137% of the daily value for the average adult. A half a cup of cooked Brussels sprouts also has 81% of the daily value of vitamin C, 12% of the daily value of vitamin A and Folate.  The best way to cook Brussels sprouts, to preserve the most nutrients, is to steam or microwave.



Dine-In: Oven Roasted Sweet Potatoes


When you think of sweet potatoes, do your think of your aunt’s sweet potatoes covered with brown sugar and marshmallows?

A lot of people do not like sweet potatoes because they have only had it one way and did not like it.

Try this recipe; it’s simple and delicious!

My favorite way to eat sweet potatoes is to roast them with varies seasonings in the oven.

Roasted Sweet Potatoes
Prep Time: 20 minutes
Cook Time: 25 to 30 minutes
Serves:6

Ingredients:
4 medium sweet potatoes, peeled
3 Tbs extra-virgin olive oil
1 Tbs ground cumin
1/2 tsp salt
1/4 tsp pepper

Directions:
Preheat oven to 425° F. On a cutting board, cut sweet potatoes into 1/2-inch slices. Spread potatoes out on cookie sheet. In a small bowl, combine olive oil, cumin, salt and pepper. Drizzle seasoned olive oil over potatoes. Toss potatoes to make sure they are evenly coated. Bake sweet potatoes for 25 to 30 minutes or until tender.

Nutritional Information: Calories per Serving: 162, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 204 mg, Carbohydrates: 23 g, Fiber: 4 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



Product Talk: Sweet Potato


Baked sweet potatoes are one of my favorite side dishes. Looking at a sweet potato you can see the bright orange color indicating that it is a good source of vitamin A; one cup of cooked sweet potato actually has 769% of your daily value of vitamin A. One cup of cooked sweet potato also has 65% of the daily value of vitamin C, 50% of the daily value of manganese, 29% of the daily value of vitamin B6 and 27% of the daily value of vitamin K.

I love everything with pumpkins, like pumpkin spice cookies, but pumpkin is hard to find outside the months of October and November. One trick I found this year is that you can substitute sweet potatoes for pumpkin. Next time you find a delicious pumpkin recipe but you can not find pumpkin, just cook a sweet potato and add the amount of sweet potatoes it says for pumpkin.



Shop the Sale: Ocean Spray Cranberries


Ocean Spray Cranberries are on sale this week at Brookshire’s. One cup of whole cranberries has 46 calories, no fat, 12 grams of carbohydrates, and 4 grams of sugar. One cup of whole cranberries has 5 grams of fiber! Cranberries can be eaten raw for a tart pop in your mouth or made into a sweet and tart cranberry sauce.



Healthy Living: Canned and Frozen Vegetables in Sauce


One tricky part of eating a gluten-free diet is that one type of food can be safe in one form but dangerous in another form. An example of this is, fresh vegetables are fine, canned plain vegetables are fine, even frozen plain vegetables are fine but,  if that frozen or canned vegetable is in a sauce then you may be in trouble. Be careful when you are picking out your vegetables; make sure they are sauce-free. 



The Perfect Pear


Color does not necessarily indicate ripeness. Instead, check the “neck” of the pear, near the stem; if it gives way slightly as you push it gently, the pear is ripe and juicy.

Store unripened pears at room temperature, but place ripe pears in the refrigerator. Cool temperatures will slow ripening and extend the fruit’s shelf life another 3 to 5 days.  

Cranberry Pear Salad
Prep Time: 40 minutes
Serves 4

Ingredients:
1 pear, quartered, cored and finely sliced
1 cucumber, peeled, seeded, halved lengthwise and thinly sliced
1 red bell pepper, seeded, halved and thinly sliced
1/4 cup red onion, julienned
1/2 cup dried cranberries
1 head romaine lettuce, cut into 1/2 pieces (about 3 cups)
1 cup blue cheese, crumbled
1/2 cup pistachios
3 Tbs extra virgin olive oil
3 Tbs red wine vinegar
2 Tbs orange juice
Salt and pepper, to taste

Directions:
In a large bowl, combine pear, cucumber, bell pepper, onion and cranberries; toss and let stand at room temperature to blend flavors, 5 minutes. Add romaine, blue cheese and pistachios; toss to combine. In a bowl, whisk together olive oil, red wine vinegar and orange juice; pour over salad mixture. Season with salt and pepper and serve.

Nutritional Information: Calories Per Serving: 348, Fat: 26 g (8 g Saturated Fat), Cholesterol: 21 mg, Sodium: 447 mg, Carbohydrates: 21 g, Fiber: 6 g, Protein: 11 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.

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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

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