share. The Brookshire's Blog

Product Talk: Spinach

Popeye was right! Spinach is a super food that really helps your body grow and be strong. And if babies start out eating spinach, they will learn to enjoy it for the rest of their lives. When they’re very young, babies may have a bit of trouble with spinach, because it’s full of fiber—and chewing. So you can start with jarred baby food! Spinach is full of iron, fiber, vitamins and antioxidants. As your child gets older, steam or cook spinach and blend or stir it into just about anything—oatmeal, scrambled eggs, spaghetti sauce—it’s the perfect camouflage veggie. As years pass, use spinach in place of lettuce for salads and in sandwiches. Add a few leaves to quesadillas and pizzas, try cream of spinach soup….and you get the idea.

If you had a hard time liking spinach in your life, it could be because you had bad spinach. Boiled and squishy spinach can be hard for anyone to enjoy! Instead, get a big handful of leaves and steam them very briefly—just enough to wilt. You can put them in the microwave with a spoonful of water and cover with plastic wrap. Cook 1 or 2 minutes and that’s it! Lightly steamed spinach is amazingly better than the soggy stuff.

Dine In: Greek-Style Tilapia

Take a delicious fish and add an international twist!

Tilapia is one of America’s favorite fish varieties, perhaps because of its extra-mild flavor and easy preparation. This recipe for Greek-Style Tilapia gives you one more way to serve this versatile, healthy fish!

Greek-Style Tilapia
Serves 4
Prep time: 6 minutes; Cook time: 18 minutes

1 to 2 lemons
1 1/2 lbs tilapia fillets (about 4)
1 Tbs chopped oregano leaves
Salt and pepper to taste
2 cups grape tomatoes, halved
8 oz orzo (or any other type) pasta

Preheat oven to 400° F.
Juice the lemons to get 1/4 cup juice, and grate 1/2 tsp of the peel.
Arrange the fish fillets in a 12 x 9-inch baking dish. Sprinkle the fish with lemon juice and peel, chopped oregano, salt and pepper. Add the tomatoes to the baking dish around the tilapia. Cover with foil and bake 16 to 18 minutes, or until fish is done.
While fish cooks, cook the pasta in water. Serve the pasta and fish with the juices from the baking dish.

Nutritional Information:
Calories Per Serving: 395,   Fat: 6 g (1 g  Saturated Fat), Cholesterol: 25 mg, Sodium: 310 mg, Carbohydrates: 45  g, Fiber: 2 g, Protein: 36  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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Posted in: Dine In

Lawry’s Enchiladas

Quick and Delicious!

Lawry’s Enchiladas
Serves 8

Prep Time: 10 minutes
Cook Time: 30 minutes

3 cups water
1 (6 oz) can tomato paste
1 pkg Lawry’s® Enchilada Sauce Spices & Seasonings
1 Lb ground beef, turkey or chicken
2 cups shredded cheddar cheese (about 8 oz), divided
8 corn tortillas

Preheat oven to 350° F. Mix water, tomato paste and Enchilada Sauce Spices & Seasonings in 2-quart saucepan until well blended. Bring to boil on medium heat. Reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally.

Meanwhile, brown ground meat in large skillet on medium-high heat. Drain fat, if desired. Stir in 1 cup of the cheese. Pour 1 cup of the enchilada sauce into 13×9 baking dish. Coat each tortilla in remaining sauce. Spoon meat mixture down center of each tortilla. Fold over tortillas sides. Place seam-side down in baking dish. Spoon remaining sauce over enchiladas. Bake 15 minutes.

Sprinkle with remaining 1 cup cheese. Bake 5 minutes longer or until cheese is melted.

Variation: prepare as directed, using 2 1/2 cups shredded cooked chicken or beef in place of the ground beef.

Nutritional Information:  Calories Per Serving: 326, Fat: 15 g (8 g Saturated Fat), Cholesterol: 72 mg, Sodium: 243 mg, Carbohydrates: 15 g, Fiber: 2 g, Protein: 26 g

Recipe courtesy of Lawry’s Seasonings, Inc.



The Baked Potato

Potatoes have a bad image because they have 26 grams of carbohydrates (for a medium potato). But potatoes are fat free, only 150 calories, and full of vitamin C and potassium.

To bake a potato: Preheat oven to 350° F. Wash and dry the potato; prick several times with a fork—this allows steam to escape.

If desired, rub potatoes very lightly with vegetable oil and sprinkle with salt (this helps the skin become crispy, but isn’t essential).

Place potatoes in a single layer on a foil-lined baking sheet. Bake until a fork can pierce into the center easily—about an hour, depending on the size of the potatoes. Cut in half or split open; add your favorite toppings.

The Top Toppers For Baked Potato Bar:

  • SALSA – fat free and only 10 calories
  • LOADED – butter, sour cream, bacon bits, chives and shredded cheese
  • POTATO POLLO – grilled onions and chicken strips
  • SPICY SPUD – a ladle of chili con carne, plus cheese and onions
  • PIZZA POTATO – pizza sauce, mozzarella cheese, pepperoni and mushrooms


Family Matters: Those Growth Spurts Do Slow Down!

In those early months, babies grow—and eat—at a tremendous rate. They nearly triple their weight and grow nearly 12 inches by their first birthday. It’s important to remember that this growth rate will slow down a bit after the first year. Babies will lose their “baby fat” and slim down a bit.

Preschoolers only need about half the calories per pound of body weight than babies do! If you’re not ready for it you may worry that your child is eating less and perhaps has a health issue.

Kids often go on ‘food kicks’ where they develop extremely picky habits, refusing to eat whole food groups, or insisting on eating the same food every day. For the most part, that’s really not anything to worry about, though it’s also a good idea to suggest kids “try” foods whenever they’re served…to help develop new tastes. Experts say it can take 15 or more tries before a new food becomes one a child will eat.

It’s important to remember that some people love to eat  and others only eat to survive. If your child isn’t a recreational eater, don’t worry! It’ll be easier for him to eat healthy when he’s not tempted by all sorts of goodies!

Healthy Living: Veggie Power!

Vegetables are a great source of gluten-free nutrition. Do you need some ideas on how to jazz them up a bit? How about roasting? Toss chopped veggies in a little olive oil and roast in a 375 degree oven until they’re tender and golden.

Use Chile flakes, cumin and other herbs and spices to zip them up, too!

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Posted in: Healthy Living

Healthy Living: Eating Heart-Healthy Meals

What do you need to include in your diet, if you want it to be more heart-healthy? Doctors recommend these three points:

  1. Eat “good” fats rather than saturated and trans-fat containing foods.
  2. Eat plenty of Omega-3 fatty acids, which come from fish and nuts
  3. Eat more fresh fruits and vegetables and whole grains. 

These three strategies, along with physical activity, not smoking and maintaining a healthy body weight, can prevent many of the cardiovascular diseases in our culture today.

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Posted in: Healthy Living

Dine-In: Turkey Appetizers

When the weekend rolls around, we like to do things that are at the same time fancy and simple. Like dinner, for instance on the weekends, we’ll often take extra time to fix something special, just because the schedule is more relaxed.  This recipe for Smoked Turkey Bites makes a great appetizer, but it’s just as suitable for the main course of your meal. Give them a try and see how everyone reacts. The layers of flavor will have everyone asking you what’s in this recipe!

Smoked Turkey Bites
Serves 16

Prep time: 20 minutes; Cook time: 20 minutes

1 stick (1/2 cup) butter, melted
1/4 lb shaved smoked turkey deli meat
8 oz cream cheese, softened
1/4 cup minced onion
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1 tsp red pepper jelly
1 tsp mustard
1 loaf white bread
1/4 cup parmesan cheese

Preheat oven to 350 DEGREES. Line a baking sheet with foil. Place the melted butter in a saucer or small dish for dipping.

Chop the turkey and place in a medium bowl. Add cream cheese, onion, mayo Worcestershire, red pepper jelly and mustard. Stir and mash to thoroughly combine.

Trim the crusts from the bread. Place 6 slices at a time between two sheets of plastic wrap. Roll flat to 1/8-inch thickness with a rolling pin.

Spread each slice with the smoked turkey mixture. Roll into a cigar shape. Dip each into the melted butter and place seam-side down on the baking sheet. Sprinkle with parmesan cheese.

Bake 15 to 20 minutes, or until golden. Serve whole or cut in half for appetizers.

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That’s Amore

Pasta is the start of a great meal! Pasta with ridges and textures is better at catching sauces, and thin pastas go well with lighter dressings.

But the bottom line is to fix what your family loves! This Roman Sampler Platter gives everyone plenty to choose from.


February is American Heart Month

It’s Never Too Late to Start! – An ounce of prevention is worth a pound of cure, right?

If you have no heart problems, now is the perfect time to prevent problems later. And if you already have heart issues, why not help your body become healthier?

Your healthy attitude will help; instead of thinking of foods you CANNOT eat, think of how much healthier you’ll be by modifying recipes to be more heart-healthy. Some foods help promote heart health.

Enjoy them with your family!

  • Omega-3 Fatty Acids: good sources include salmon, nuts,flaxseed, canola oil, soy and spinach. You can also find products with added Omega 3s.
  • Monosaturated Fats: olives, olive oil, avocados and nuts contain heart-healthy oils that can lower some of your “bad” cholesterol numbers.
  • Fresh Fruits and Vegetables: produce is loaded with anitoxidants, phytochemicals, fiber, vitamins, minerals and virtually no fat. Enjoy them plain and simple—avoid sauces and heavy cooking methods.
  • Whole Grains: brown rice, whole wheat and oats give your body nutrition and fiber.

We all love to nibble and these snacks (in moderation, of course) are on the good list for heart-healthy choices:

    • Pretzels with low fat cheese cubes
    • Half a whole-wheat bagel with peanut butter, low-fat cream cheese or 100% fruit jelly
    • Baked tortilla chips with fresh salsa
    • 100% pure fruit juice ice pops
    • Green and red grapes – try them frozen for a treat
    • Crisp apples cut into wedges dipped in a bit of peanut butter
    • 1% cottage cheese with a few berries on top
    • Low-fat cheddar cheese slices on salt-free, whole grain crackers
    • Fat-free, sugar-free yogurt sprinkled with chopped nuts

You can’t just eat your way to heart health. You also need to exercise—activities that get your heart pumping—regularly. Start out small—walking or maybe jumping rope—and build up to more as your strength grows. See your doctor to be sure your plans fit with your physical condition.

French Chicken with Mushroom Sauce

Prep Time: 10 minutes · Cook Time: 15 minutes

Serves 4


4 boneless, skinless chicken breast halves

2 Tbs Food Club Olive Oil

1/4 cup onion, thinly sliced

1 1/2 cups mushrooms, thinly sliced

1 Tbs all-purpose flour

1/4 cup white wine**

1/2 cup low-sodium chicken stock

1 Tbs fresh rosemary (or 1 tsp dried rosemary)

2 Tbs parsley, chopped

**You can substitute more chicken broth for the white wine, if desired.


Place the chicken breasts between wax paper and pound with a mallet to flatten. This will help the meat cook evenly. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm. In a small frying pan, heat 1 Tbs of the olive oil over medium heat. Add the onions and sauté for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally. In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the onions and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat.

In a large, nonstick skillet, heat the remaining 1 Tbs of olive oil over medium heat. Add the chicken and sauté until no longer pink or until a thermometer inserted into the chicken reads 170° F, about 5 minutes. To serve, transfer 2 chicken portions onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley and rosemary.

Nutritional Information: Calories Per Serving: 239, Fat: 9 g (1 g Saturated Fat), Cholesterol: 66 mg, Sodium: 98 mg, Carbohydrates: 6 g, Fiber: 1 g, Protein: 28 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 © 2010-2018, 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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