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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



Dine In: Tilapia with Pineapple Salsa


Tilapia with Pineapple Salsa
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Serves: 6

Ingredients:
6 (4oz) tilapia fillets
1 (8 oz) can Food Club pineapple chunk, drained
1/2 cup cooked Food Club black beans
1 small tomato, chopped
2 jalapeno peppers, chopped
1/4 cup chopped onion
1 lime, juiced

Directions:
Preheat oven to 375°F. Place tilapia on a nonstick baking pan and cook for 25-30 minutes. In a medium bowl, combine pineapple, black beans, chopped tomato, chopped jalapeno pepper, chopped onion, and lime juice; stir well. Top tilapia off with pineapple salsa.

Nutritional Information: Calories per Serving: 175, Fat: 1 g (1 g Saturated Fat), Cholesterol: 56 mg, Sodium: 165 mg, Carbohydrates: 16 g, Fiber: 3 g, Protein: 25 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



Dine-In: Rosemary Crescent Rolls


Rosemary Crescent Rolls
Prep Time: 15 minutes
Cook Time: 12 minutes
Serves: 16

Ingredients:
1/2 Tbs olive oil
2 garlic cloves
1/2 Tbs rosemary
1/2 cup chopped tomatoes
1/2 (8 oz) pkg Food Club fat-free cream cheese, softened
2 (8 oz) can refrigerate crescent rolls

Directions:
Preheat oven to 375°F. Spray a cookie sheet with cooking spray. In a skillet, sauté garlic cloves. Add rosemary and chopped tomatoes. In a medium bowl, combine tomato mixture with cream cheese; mix well. Roll crescent roll out a cutting board. Spread cream cheese mixture over crescent rolls and roll dough up. Place rolls in oven for 12 minutes or until golden. Let rolls cool before serving.

Nutritional Information: Calories per Serving: 103, Fat: 3 g (1 g Saturated Fat), Cholesterol: 4 mg, Sodium: 160 mg, Carbohydrates: 15 g, Fiber: 1 g, Protein: 3 g

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Dine-In: Asparagus and Fettuccine


Asparagus and Fettuccine
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 8

Ingredients:
1 (16 oz) pkg Food Club fettuccine noodles
2 Tbs Food Club olive oil
4 chicken breast, boneless, skinless, sliced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup fresh parmesan cheese
1 (12 oz) bag Food Club Steamn’ Easy Asparagus spears

Directions:
In a pot of boiling water, add fettuccine; cook until al dente. Microwave asparagus according to package instructions. In a skillet, add olive oil and sliced chicken; cook until chicken is no longer pink. Add garlic and tomatoes to skillet. Place noodles on each plate and top with chicken, tomatoes, asparagus, and parmesan cheese.

Nutritional Information:Calories per Serving: 375, Fat: 10 g (3 g Saturated Fat), Cholesterol: 120 mg, Sodium: 176 mg, Carbohydrates: 34 g, Fiber: 1 g, Protein: 37 g



Dine In: Pumpkin Burger


If you are a vegetarian, a burger is probably not on your menu for game night. You may normally eat a frozen garden burger but have never been able to make one homemade.

Here is a recipe for a vegetable burger made from pumpkin. 

Pumpkin Patties
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 6

Ingredients:
1/2 cup bread crumbs
1/2 cup oatmeal
3/4 cup Parmesan cheese, shredded
1/2 cup black beans, mashed
1 Tbs oregano
2 Tbs olive oil
1/2 cup green bell pepper, chopped finely
1 clove garlic, minced
1 egg, lightly beaten
1/3 cup mashed pumpkin
Salt and pepper, to taste

Directions:

In a medium bowl, combine breadcrumbs, oats, cheese, black beans, and oregano. In a skillet, combine 1 tablespoon olive oil, bell pepper and garlic. Cooking until bell pepper is tender. In a large bowl, combine egg, pumpkin, breadcrumb mixture and bell pepper. Mold mixture into 6 patties, make as thin as possible. Spray skillet add 1 tablespoon olive oil and cook patties for 10 minutes, flipping occasionally. You can place patties on a bun to make a burger or just eat it as a patty. 

Nutritional Information: Calories per Serving : 229, Fat: 10 g (Saturated Fat 3 g), Cholesterol: 42 mg, Sodium: 269 mg, Carbohydrates: 24 g, Fiber: 4 g, Protein: 12g

© 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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Dine-In: Pumpkin Rice


Pumpkin Rice
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 6

Ingredients:
2 cups water
1 (14 oz) can low-sodium chicken broth
1 Tbs extra-virgin olive oil
1 cup finely chopped onion
1 clove garlic, minced
2 cups uncooked jasmine rice
1 cup dry white wine
1 tsp dried Rosemary
1 cup canned pumpkin
1/2 cup shredded Parmesan cheese

Directions:
In medium sauce pan, add water and chicken broth; bring to a boil. Once broth begins to boil reduce heat and simmer. In a large skillet, sauté onions and garlic in olive oil; cook until onions are tender. Add uncooked rice and cook until rice is brown; stirring constantly. Add wine and rosemary to rice mixture; stirring constantly. Slowly pour in chicken broth; cook until liquid is absorbed. Add in pumpkin and Parmesan cheese; heat throughout.

Nutritional Information: Calories per Serving: 329, Fat: 5 g (2 g Saturated Fat), Cholesterol: 7 mg, Sodium: 154 mg, Carbohydrates: 55 g, Fiber: 4 g, Protein: 9 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



Dine-In: Walnut Peach Salad


Walnut Peach Salad
Prep Time: 20 minutes
Serves:  4

Ingredients:
1/2 cup walnuts, roasted
4 cups salad greens
2 peaches, peeled and pit removed, sliced
1 cup blue cheese crumbles
1/2 cup canola oil
1/4 cup cider vinegar

Directions:
In a large bowl, combine walnuts, salad greens, peaches, and blue cheese. In a jar, combine oil and vinegar; mix well. Drizzle oil over salad.

Nutritional Information:  Calories per Serving: 469, Fat: 45 g (8 g Saturated Fat), Cholesterol: 35 mg, Sodium: 417 mg, Carbohydrates: 10 g, Fiber: 3 g, Protein: 10 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: Cooking, Dine In


Dine-In: Tex-Mex Acorn Squash


Tex-Mex Acorn Squash
Prep Time: 25 minutes
Cook Time: 50 minutes
Serves:6

Ingredients:
3 acorn squash
1/2 Tbs olive oil
1 small onion, chopped
1 clove garlic, minced
1/2 cup chopped bell pepper
1 tsp paprika
1 tsp cumin
1-1/2 cup cooked black beans
1/2 tsp salt
1 cup shredded 2% cheddar cheese
1 cup corn
1 cup turkey chili

Directions:
Pre-heat oven to 375°F. Cut squash in half horizontally and remove seeds. In a baking dish, add water until baking dish is 1/4th full. Place squash cut side down into baking dish. Bake for 40 minutes.

While squash is baking, sauté onions, garlic, and bell pepper with olive oil. Once vegetables become tender add paprika and cumin. In a large bowl, combine sautéed vegetables with remaining ingredients.

Reduce the oven to 325°F. Add chili mixture into the center of each squash and bake for an additional 10-15 minutes.

Nutritional Information: Calories per Serving: 350, Fat: 9 g (5 g Saturated Fat), Cholesterol: 28 mg, Sodium: 524 mg, Carbohydrates: 54 g, Fiber: 4 g, Protein: 17 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



Dine-In: Herb Salmon


Herb Salmon
Serves: 4
Prep time: 10 minutes, plus marinating Cook time: 30 minutes

Ingredients:
1/2 cup canola oil
1 lemon, juiced
1/2 Tbs basil
1/2 Tbs oregano
1/2 Tbs thyme
4 (3 oz) salmon fillets

Directions:
In a small bowl, combine canola oil, lemon juice, basil, oregano, and thyme. Once mixed well, add oil mixture into a zip-top bag. Place fish in bag and marinate for one hour. Bake fish at 350°F for 30-45 minutes or until fish is flaky.

Nutritional Information: Calories per Serving: 421, Fat: 38g (Saturated Fat 4g), Cholesterol: 54 mg, Sodium: 52 mg, Carbohydrates: 1 g, Fiber: 1 g, Protein: 19 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


Dine-In: Rice with Chicken and Black Beans


Rice with Chicken and Black Beans
Serve: 8
Prep Time: 35 minutes
Cook Time: 20 minutes

Ingredients:
4 boneless, skinless, chicken breast
1 Tbs cumin
2 Tbs olive oil
1 (10 oz) pkg. Saffron Rice
2 cloves garlic, minced
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup cooked black beans
1 tomato, diced
1 cups 2% Cheddar cheese, shredded
1/4 cup cilantro, chopped

Directions:
Rub cumin over chicken breast. In a skillet, add olive oil and chicken breast; cook until chicken in no longer pink about 8 minutes. Slice chicken into strips and then cubes. Cook rice according to package directions. Preheat oven to 350°F. In a skillet, add 1 tablespoon olive oil, garlic, onion, and bell pepper; sauté until vegetables are tender. Combine chicken, rice, sautéed vegetables, and remaining ingredients in a baking dish and bake for 10 minutes.

Nutritional Information: Calories per Serving: 454, Fat: 12 g (5 g Saturated Fat), Cholesterol: 88 mg, Sodium: 157 mg, Carbohydrates: 46 g, Fiber: 5 g, Protein: 39 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: Cooking, Dine In


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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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