Rock N' Roll Wednesday with $5 Sushi
$5 Sushi! All Day Every Wednesday
Offer only on select varieties, see SW Sushi Chef for details.
Sushi is only available at the following stores:
Make it a Fast Feast with Sheet Pan Chicken Fajitas
The whole family will love gathering around the table for a new spin on Taco Tuesday with these Sheet Pan Chicken Fajitas! They are easy and perfect for gathering around the table during Family Meals Month. Also be sure to read below the recipe for savings with our Fajita Fast Feast.

Sheet Pan Chicken FajitasSheet Pan Chicken Fajitas

      • 3 tbsp. vegetable, grapeseed or avocado oil, divided
      • 3 bell peppers, seeds removed, ¼-inch thick slices
      • 1 yellow onion, thinly sliced
      • 1½ lb chicken breasts
      • 2 tsp. chili powder
      • 1 tsp. cumin
      • 1 tsp. garlic powder
      • 1 tsp. kosher sea salt
      • ½ tsp. ground black pepper
      • ½ tsp. paprika
      • ⅛ tsp. chili flakes or cayenne pepper (optional)
      • 1 lime
      • Preheat oven to 400 degrees.
      • Cut chicken into 1/4 inch strips.
      • Place a standard size rimmed baking sheet in the oven while it heats so that it’s nice and hot.
      • In large bowl toss 1 tablespoon oil with the bell peppers and onions.
      • Carefully remove the hot baking sheet from the oven and spread the peppers and onions evenly across the sheet. Place in the oven and bake for 8 minutes.
      • Meanwhile, in the same bowl, combine the remaining oil along with the chicken, chili powder, cumin, garlic powder, salt, black pepper, paprika and chili flakes.
      • Remove the sheet from the oven, drain off any excess liquid and add the chicken, making sure to separate the pieces of chicken from each other (that way they don’t bake together.
      • Return to the oven and bake for 15-20 minutes or until the vegetables are roasted and the fajitas are golden brown.
      • Remove, squeeze the lime juice over top and serve with desired toppings.

  But wait, there's MORE!!  

We've prepared a feast of savings perfect to pair with this delicious dish—don't miss out!

Chicken Fajita Fast Feast

Fast Feast: Buy 1, Get 3 Free

September 18 through October 1, 2019

When you buy one package of Mama Julia Marinated Beef Skirt, Chicken Thighs or Breast Fajitas (1.5 lb), you get 3 items FREE! The best part? You can mix and match your free products, or get three of the same particular product free!
1 - On the Border Cafe Style Chips (10-12 oz)
1 - On the Border Salsa (16 oz)
1 - Fresh Harvest Flour Tortillas (10 ct)
Save fast and feast big TODAY—find a store near you.* Can't find one of these items? Talk to your local store director or make a product request online!
*Promotion is not available at the following stores: 
5 Meals for $50 - 9/11/2019
Do you dread the process of planning dinners for the week? Do you feel overwhelmed with all the shopping, prepping, and cooking when it comes to feeding your family? Sweat no more. We're here to make it easier for you with this easy guide that will save you time AND money. Keep reading for five complete dinners to feed your family of four—all under $50! You can find all the recipes below, as well as an easy to follow shopping list!
5 Meals for $50 - 9/11/2019

 Meal 1 - Frito Pie

Frito Pie Meal
      • 4 cups Fritos chips, divided
      • 2 cans (15 oz each) Wolf Brand Chili, heated
      • 1-1/2 cups Food Club Shredded Cheese
      • 3/4 cup chopped onion
      • Sour cream, optional
      • Sliced green onions, optional
      • Preheat oven to 350°F.
      • Layer 2 cups corn chips, half of the chili, 1 cup cheese and onion in 2-quart casserole dish.
      • Top with the remaining chili.
      • Bake 25 minutes.
      • Top with the remaining 2 cups chips and 1/2 cup cheese.
      • Bake 5 minutes more or until cheese melts.
      • Garnish with sour cream and green onions, if desired.

Meal 2 - Roasted Garlic Pork Tenderloin

Roasted Garlic Pork Tenderloin
      • 3lbs boneless center pork loin
      • 4 cloves garlic minced
      • ½ teaspoon salt
      • ½ teaspoon coarse ground black pepper
      • ¼ teaspoon paprika
      • Preheat oven to 375 degrees
      • Add the pork loin to a baking pan
      • Coat the pork loin with the garlic
      • Mix the seasonings (salt, pepper, and paprika) and rub it on the pork loin
      • Cook the pork for 60-75 minutes or until it reaches an internal temperature of 150-160 degrees
      • Remove from oven and let it rest for 5-10 minutes before serving
*Serve with Rice A Roni and Green Giant Steamers of choice.

Meal 3 - Hamburger Steaks with Mushroom Gravy

Hamburger Steaks with Mushroom Gravy
      • 1lb ground beef
      • Garlic powder
      • 1tbsp. Food Club Vegetable Oil
      • 1 package Food Club Mushroom Gravy
      • Fresh Mushrooms and left over onion (thinly sliced) (Optional)
      • Heat oil in large skillet.
      • In large bowl mix with ground beef with garlic powder to taste.
      • Shape into 4 equal patties.
      • Fry the patties and the optional mushrooms and onions in the oil until patties are nicely browned.
      • Remove the beef patties to a plate, and keep warm.
      • In the skillet prepare the gravy mix following the directions. If you make mushrooms and onions as well, mix it with them.
*Serve with Fresh Harvest Rolls and One Family Size Green Giant Steamers.

Meal 4 - Meatloaf and Mashed Potatoes

      • 2 eggs
      • 3/4 cup milk
      • 3/4 cup Italian breadcrumbs
      • 2 pounds ground beef
      • 1/3 cup onion diced
      • 1 tablespoon worcestershire sauce
      • 1 teaspoon Italian seasoning
      • 1/2 cup ketchup
      • Preheat oven to 350°F.
      • Spray a foil lined baking tray with cooking spray and set aside.
      • In a medium bowl combine eggs, milk, and breadcrumbs. Allow mixture to sit for 5-10 minutes.
      • Add the ground beef, onions, 1 tablespoon of worcestershire sauce, and Italian seasoning. Mix until just combined.
      • Form a 8"x4" loaf on the prepared baking tray.
      • Bake for 40 minutes.
      • Spread ketchup over the meatloaf and bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches 160°F.
      • Allow meatloaf to rest for 10 minutes before slicing.
Homemade Mashed Potatoes
      • 4 large russet potatoes (about 3 lb.), peeled, cut into quarters
      • 1 teaspoon salt
      • 2 tablespoons butter, if desired
      • Dash pepper
      • 1/4 cup hot milk
      • Place potatoes in large saucepan; add enough water to cover.
      • Add 3/4 teaspoon of the salt. Bring to a boil.
      • Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork.
      • Drain well.
      • Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
      • Mash potatoes with potato masher until no lumps remain.
      • Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.
 *Mashed Potato recipe courtesy of our vendor partner Pillsbury!

Meal 5 - Pizza and Salad Dinner

 Pizza and Salad Dinner
      • DIGIORNO® Frozen Pizza
      • Preheat oven to 400°F. Place oven rack in the center position (6 to 8 in. from bottom).
      • Remove pizza from plastic wrap. Discard all plastic wrap and cooking tray. DO NOT USE TRAY  IN TOASTER OVEN, CONVECTION OVEN, OR CONVENTIONAL OVEN!
      • When oven is preheated, place pizza directly on the center rack.
      • Bake 18 to 20 minutes or until cheese is melted and edges are golden brown. 
      • Your oven temperature may vary so adjust baking time and oven temperature as necessary.
      • Remove pizza from oven by holding both sides of the cooking tray.
What to Serve with Pizza:
      • Fresh Express Chopped Salad Kits with favorite salad dressing.
      • New York Style Garlic Knots
Instructions for New York Style Garlic Knots
      • Keep frozen.
      • Preheat oven to 425 degress F
      • When oven is preheated, place Garlic Knots flat on baking sheet and place baking sheet on middle rack.
      • Bake for 4 to 5 minutes or until golden brown.
      • Remove Garlic Knots from oven by holding both sides of the cooking tray.
Be sure to tell us #HowIFeedMyFamily at your local #BrookshireBrothers store and don't forget to download all of the recipes and your shopping list today!
Gather Around For Better Breakfast Month
September is just a fantastic month on top of being Family Meals Month and the start of Fall, it is also Better Breakfast month! So before everything is all pumpkin, let's make breakfast even better with the tasty recipes below.
Better Breakfast Month

Ham and Biscuit Egg Bake

Ham and Biscuit Bake*Recipe courtesy of our vendor partner Pillsbury.
      • 2 Pillsbury™ Grands!™ frozen Southern Style Biscuits (from 25-oz bag)
      • 1 cup frozen broccoli cuts
      • 2 eggs
      • 1/2 cup milk
      • 1/4 teaspoon ground mustard
      • 1/2 cup diced cooked ham
      • 1/2 cup shredded sharp Cheddar cheese (2 oz)
      • Heat oven to 350°F. Place biscuits on cutting board; let stand 10 minutes to thaw.
      • In small microwavable bowl, microwave broccoli uncovered on High 1 minute; drain on paper towel.
      • In medium bowl, beat eggs, milk and mustard with wire whisk until blended.
      • Stir in ham, cheese and broccoli.
      • Spray 8x4-inch (1-quart) glass loaf dish or 1-quart casserole with cooking spray.
      • Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish.
      • Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
      • Bake 30 to 35 minutes or until edges are golden brown and center is set.
      • Let stand 5 minutes before serving.

One Skillet Sausage and Veggie Hash

One Skillet Sausage and Veggie Hash
*Recipe courtesy of our vendor partner Butterball.
      • 2 large russet potatoes, scrubbed, washed and dried
      • 1 package BUTTERBALL® Everyday Smoked Dinner Sausage (13 ounces)
      • 3 medium bell peppers
      • 1 small yellow onion, diced
      • 1 tablespoon olive oil
      • 3 tablespoons unsalted butter
      • 1 teaspoon minced garlic
      • 2 teaspoons dried parsley flakes
      • 1 teaspoon Italian seasoning
      • ½ teaspoon paprika
      • Salt and black pepper
      • Eggs, fresh chopped parsley and chopped green onions (optional)
      • Poke holes in potatoes with fork. Place potatoes on microwavable dish; microwave on HIGH 5 minutes. Flip and microwave 3 to 5 minutes. Remove and allow to cool.
      • Cut sausage into thin slices and chop bell peppers.
      • Heat oil in large Dutch oven over medium-high heat until sizzling. Add sausage; cook 4 to 5 minutes or until lightly browned. Remove sausage to plate.
      • Add butter; cook and stir 1 minute. Add bell peppers and onion.
      • Meanwhile, dice potatoes (remove skins, if desired). Add potatoes to Dutch oven; cook and stir 4 to 7 minutes or until vegetables are crisp-tender and potatoes have crisp exterior.
      • Add garlic, parsley flakes, Italian seasoning, paprika, salt and black pepper. (If you want eggs, make four "wells" in hash; crack eggs into wells. Add eggs before vegetables are finished so they don't get too browned. Cook until whites are set.)
      • Top with fresh parsley or green onions, if desired. Season with additional salt and black pepper.

 Apple Muffins with NUTELLA® Hazelnut Spread

Apple Muffins with NUTELLA® hazelnut spread
*Recipe courtesy of our vendor partner Nutella.
      • 2 1/4 cups all-purpose flour
      • 1 tsp baking powder
      • 1/2 tsp baking soda
      • 1/2 tsp salt
      • 1 cup firmly packed brown sugar
      • 1 cup unsweetened applesauce
      • 1/3 cup vegetable oil
      • 2 eggs
      • 1 tsp vanilla
      • 1 apple, peeled, cored and diced
      • 1/2 cup Nutella® hazelnut spread
Streusel Topping:
      • 1/4 cup firmly packed brown sugar
      • 1/4 cup all-purpose flour
      • 2 tbsp cold butter, diced
      • Preheat oven to 350°F. Line 12 muffin cup pan with paper liners.
      • In bowl, whisk flour with baking powder, baking soda and salt.
      • In separate bowl, whisk brown sugar with applesauce, vegetable oil, eggs and vanilla.
      • Add flour mixture to wet ingredients and stir until combined. Fold in apples.
      • Pour mixture into lined muffin cups dividing evenly among the 12 cups.
      • Prepare streusel topping in bowl by whisking brown sugar with flour. Using fingertips or pastry cutter, combine flour mixture with butter until crumbs form.
      • Divide topping evenly over muffins.
      • Bake for 20 minutes, or until golden on top and tester comes out clean when inserted into center of muffin. Let cool completely.
      • Fit pastry bag with plain tip and fill with Nutella® hazelnut spread. Insert tip into center bottom of each muffin. Squeeze to fill each with about 2 tsp of Nutella® hazelnut spread.
      • Squeeze remaining Nutella® hazelnut spread over the top of muffins.

Bananas Foster French Toast

Bananas Foster French Toast
*Recipe courtesy of our vendor partner Betty Crocker.
      • 8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
      • 8 eggs
      • 1 cup milk
      • 2 1/2 cups real maple syrup
      • 1 teaspoon rum extract
      • 6 ripe bananas, cut into 1/2-inch slices
      • 1 cup chopped pecans
      • Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
      • Arrange bread cubes in baking dish.
      • In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk.
      • Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
      • Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges.
      • Let stand 7 to 10 minutes before serving.
      • Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm.
      • Stir in rum extract.
      • Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture.
      • Serve immediately with remaining syrup.
Visit your local Brookshire Brothers for all your breakfaSt and family meal needs!
Gather For Family Meals Month
September is National Family Meals Month™. Let’s celebrate by sharing one more family meal per week! Kids who eat with their families regularly are better nourished, have lower rates of obesity and do better in school. Join the fun and help us bring awareness to these benefits with these coloring sheets! Children can complete either sheet for a chance to be featured on our social media during September. At the end of the month, one drawing will be selected to win a special prize!
Family Meals Month 2019
Easily download the Raise Your Mitt or the What's Your Favorite Family Meal color pages for your kids!
To submit, please use one of these options and include the first name and age of your child.
Via Social Media: You may upload your pictures to social media and tag us at the following handles:
Facebook: @BrookshireBros
Email: Please email a picture or scan of the completed drawing to:
Mail: Please address completed drawings as
Brookshire Brothers
ATTN: Digital & Loyalty
1201 Ellen Trout Dr, Lufkin TX 75904.
All drawings must be submitted by August 24. For questions, please contact Customer Experience at 1-866-252-7592.
Celebrate with Blueberry Pie Bars
School is in full swing and the long Labor Day weekend is upon us. Cookouts and potlucks will be on the weekends agenda and we've got a Blueberry Pie Bar recipe that will be all the talk around the grill and pool. BONUS: Keep reading for special savings on blueberries this weekend only!

Blueberry Pie Bars

Blueberry Pie Bars

      • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
      • 1/2 cup quick-cooking oats
      • 1/4 cup packed brown sugar
      • 1/4 teaspoon ground cinnamon
      • 1/2 cup granulated sugar
      • 4 teaspoons cornstarch
      • Juice of 1 lemon
      • 4 cups fresh blueberries
      • Heat oven to 375°F.
      • Spray 9-inch square baking pan with cooking spray.
      • Break up three-fourths of cookie dough into pan.
      • With floured fingers, press dough evenly in bottom of pan to form crust.
      • Bake 15 to 20 minutes or until golden brown. 
      • Meanwhile, in medium bowl, crumble remaining cookie dough.
      • Add oats, brown sugar and cinnamon; toss.
      • Set aside.
      • In small bowl, stir together granulated sugar, cornstarch and lemon juice.
      • Gently stir in blueberries.
      • Sprinkle blueberry mixture evenly over crust.
      • Crumble oat mixture over blueberry mixture. 
      • Bake 30 to 40 minutes or until topping is golden brown and filling is bubbly.
      • Cool 1 hour before serving.
      • Cut into squares.
*Recipe courtesy of our vendor partner Pillsbury.
Celebrate Rewards Event Blueberries
Get Blueberries (1pint) for only $0.99 during this weekend's Celebrate Rewards Event! These hot savings are only good for 8/31 and 9/1 only—DON'T MISS OUT!! Our deals include:
      • Wright Sliced Bacon Hickory or Applewood (24 oz) $5.99 - Limit 1
      • King's Hawaiian Hamburger or Hot Dog or Slider Buns or Mini Sub Rolls (12 -12.8 oz) $0.99 - Limit 1
      • Gatorade Sports Drinks (6 pk 12 oz bottles) 3/$5 - Limit 6 
      • Pillsbury Toaster Strudel (11.7 oz) 5/$5 - Limit 5
      • Fresh Harvest Family Pack Large Eggs (18 ct) $0.99 - Limit 2
      • And More!!!!
Not a member? SIGN UP here!
To redeem, enter your phone number at checkout. Limits apply with a $20 additional purchase per Celebrate member. While supplies last. No rain checks.
Additional purchase excludes alcohol, tobacco, gift cards, lottery, stamps, money orders, Western Union, pharmacy, fuel and items in the Celebrate Rewards Event.
5 Meals for $50 - 8/28/2019
Do you dread the process of planning dinners for the week? Do you feel overwhelmed with all the shopping, prepping, and cooking when it comes to feeding your family? Sweat no more. We're here to make it easier for you with this easy guide that will save you time AND money. Keep reading for five complete dinners to feed your family of four—all under $50! You can find all the recipes below, as well as an easy to follow shopping list!
5 Meals for $50

Meal 1- Sloppy Joes & Onion Rings

Sloppy Joe Dinner

      • 1 pound of ground beef
      • 1 can (15 oz each) Manwich Original Sloppy Joe Sauce
      • 1 package of Fresh Harvest Hamburger Buns (8 ct)
      • Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain.
      • Stir in Sloppy Joe sauce; heat through.
      • Divide meat mixture evenly between buns.
Serve with Ore-Ida Onion Rings. Follow package cooking instructions.
LOW CARB ALTERNATIVE: Sub out the buns and make Sloppy Joe Zucchini Boats!
      • 4 medium zucchini, cut in half lengthwise
      • 1 pound ground beef
      • 1 can (15 oz each) Manwich Original Sloppy Joe Sauce
      • 1 teaspoon garlic powder
      • 1/2 cup cheese
      • Preheat the oven to 400 degrees.
      • Using a small spoon (ex: teaspoon), hollow out the zucchini halves to create boats. Make sure to leave about a 1/4 inch thick shell on each half.
      • Chop up the excess zucchini and use a paper towel to drain the excess water. Save about 1/2 cup to 1 cup of the zucchini to add to the sloppy joes.
      • Brown the ground beef in a medium sized skillet. Once the beef is browned, add the garlic powder, excess zucchini, and Manwich sauce and stir to combine. Simmer on low heat for 5-10 minutes or until it is all combined.
      • Spoon about 1/4 cup of the Manwich sauce from the skillet and add to the bottom of a 13x9 pan.
      • Using a spoon evenly fill the hollowed zucchini boats with the sloppy joe mixture. Top each zucchini boats with 1 tablespoon of cheese. Place the zucchini boats in the 13x9 baking dish on top of the sauce.
      • Cover the baking dish with foil and bake for 35 minutes or until the zucchini is tender and cooked through.

 Meal 2 - Oven Baked Barbecue Ribs and Baked Potatoes

Oven Baked Barbecue Ribs
 Oven Baked Barbecue Ribs
      • 2.5 lbs. of Pork Spare Ribs
      • 1 jar barbecue sauce
Dry Rub
      • 1/2 cup brown sugar
      • 1 tablespoon garlic powder
      • 1 tablespoon onion powder
      • 1 teaspoon salt
      • 1 tablespoon chili powder
      • 2 teaspoon cumin
      • 2 tablespoons smoked paprika
      • 1-2 teaspoons cayenne pepper depending on the heat level you like
      • Preheat oven to 275 degrees
      • In a small bowl mix dry rub until combined and set aside
      • Rinse pork ribs and pat dry with paper towels
      • Remove the membrane from the back of the ribs, I've provided a how-to link above
      • Spread the dry rub all over the ribs making sure to cover both sides.
      • Wrap ribs tightly in foil meat side up, place on baking sheet
      • Bake for 3 hours for spare ribs, 2 hours for baby back ribs or until fork tender
      • Open foil and drain the liquid from the ribs. Brush your favorite barbecue sauce on the ribs, broil for 5 minutes
      • Remove and let the ribs rest 5-10 minutes before cutting. Serves 4-6
How To Make A Baked Potato in the Oven
A baked potato is very simple to make, just 3 ingredients needed to get a deliciously crisp skin and a fluffy interior perfect for topping! The classic method of making a perfect baked potato is in the oven (although on a hot summer day, I often cook baked potatoes in the slow cooker).
      • WASH: Scrub potatoes to remove any dirt or debris.
      • POKE: Poke holes all over the potato using a fork – about 5 to 6 times. This prevents steam from building up inside of the potatoes while they bake. A potato can explode if steam builds up so make sure you poke right into the potato to create holes, not just pierce the skin.
      • BAKE: Brush the potatoes with olive oil and salt. Place the potatoes directly on the oven rack and bake.
To Foil or Not to Foil?
If you want a softer skin on your baked potatoes, wrap them in foil before they go in the oven. This helps to steam the skin keeping it from crisping up as much (although I prefer the skin to be crispy and skip the foil)!
How Long To Bake A Potato
A baked potato will take 45-60 minutes in the oven. Cooking times can vary depending on the size of the potatoes and the temperature of the oven, so the easiest way to test them is with a fork to make sure they’re soft throughout.
The great thing about baked potatoes is they can be baked at any temperature. If you have other things cooking in the oven, baked potatoes can just be thrown in quickly without too much to worry about.
Cooking Times:
      • 350°F 60 to 75 minutes
      • 375°F 50 to 60 minutes
      • 400°F 40 to 50 minutes
If the temperature is adjusted to match whatever else is cooking, just adjust the cooking time accordingly!
Want to save some time? Bake A Potato in the Microwave
If you are pressed for time (or coveted oven space), the microwave method will be your savior!
      • Scrub the potato and poke it with a fork as above.
      • Place it on a plate and microwave it on HIGH for 5 minutes.
      • Turn it over, and microwave it for 3-5 minutes longer or until fork-tender. Top and enjoy!
REMINDER: Do not to use foil if you are making baked potatoes in the microwave.
      • Butter, salt & pepper – of course!
      • Cheese – cheddar cheese is the best but experiment with your favorites!
      • Sour cream
      • White Onions

 Meal 3 - Taco Dinner with Refried Beans

Taco Dinner

      • 2 teaspoons olive oil
      • 2 lb. ground beef
      • 1 packet of taco seasoning
      • 1 (8 oz) can tomato sauce
      • 1 package of taco shells
      • Heat olive oil in a large non-stick sauté pan over medium heat.
      • Add in ground beef and taco seasoning.
      • Cook, breaking up the meat as you go until the beef is no longer pink and cooked through. About 5 minutes.
      • Stir in tomato sauce.
      • Simmer, uncovered, for 3-5 minutes, or until most of the tomato sauce has thickened, stirring occasionally to prevent sticking.
      • Taste and re-season, if necessary
      • Heat taco shells in oven then start building!
What to Serve with Tacos
      • Shredded cheese
      • Onion
      • Sour cream
      • Refried beans
      • Shredded lettuce

 Meal 4 - Crispy Baked Leg Quarters with Vegetable Shish-kabobs

Grilled Leg Quarters

      • 6 chicken leg quarters
      • 2 tsp salt (or to taste)
      • 1 tsp Black pepper (or to taste)
      • 2 tsp garlic powder)
      • 2 tsp granulated onion (or onion powder)
      • 1 tbsp Ancho chile powder
      • 1/2 tsp cayenne pepper (optional, adjust the amount to taste)
      • 1/2 tbsp vegetable oil (for rubbing)
      • 1/2 cup cooking oil (for frying)
      • Preheat oven to 400F.
      • Dry the chicken quarters with paper towels and rub with oil.
      • Evenly sprinkle the seasonings on both sides of each quarter and gently pat to make the seasonings stick.
      • Heat 1/2 cup of cooking oil in a large skillet over medium-high heat.
      • In two batches, sear the chicken quarters, about 2 minutes per side or until the skin is deep golden brown. 
      • Transfer the chicken onto the baking sheet, fitted with a cooling rack. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken quarter.
      • Bake at 400F for about 35-45 minutes, or until the chicken skin is crispy and deep golden brown. Different ovens bake differently so the exact time may vary.
      • Remove from the chicken from the oven, let rest for 3 minutes and serve with the vegetable shish-kabobs.

*You will cook an extra pound of chicken without the seasoning at the same time for Meal 5's Chicken Pot Pie.

Vegetable Shish Kabobs

      • 1 yellow bell pepper
      • 1 zucchini
      • 1 red onion
      • 1 squash
      • Preheat oven to 400F.
      • Soak wooden skewers in cold water to prevent them from burning.
      • Rinse and dry the vegetables. Slice the peppers in thick rounds if they are small enough or chunks if they are large. Cut the zucchini and squash in rounds or half-moons. Cut the onion in chunks.
      • Thread them onto skewers, place on a baking sheet lined with baking paper.
      • Roast for about 15-20 minutes or until tender.

 Meal 5 - Chicken Pot Pie

Chicken Pot Pie
      • 1lb shredded chicken left over from Meal 4 (Crispy Baked Leg Quarters)
      • 1 pkg PictSweet Farms Mixed Vegetables
      • 1 can Food Club Cream of Chicken Soup
      • 1 Food Club Frozen Deep Dish Pie Shell
      • Preheat oven to 400 degrees
      • In a medium size sauce pan mix the chicken, peas and carrots, cream of chicken soup. Heat until bubbling and hot.
      • Place contents of sauce pan in the pie crust.
      • Please second crust over the top venting the center with a fork.
      • Bake for 20 minutes or until golden brown.

Be sure to tell us #HowIFeedMyFamily at your local #BrookshireBrothers store and don't forget to download all of the recipes and your shopping list today!
Two-Ingredient Shasta Soda Cakes
Back to school can be stressful. You know what stressed spells backwards? DESSERTS. Treat your nerves to this super simple, two-ingredient recipe for Shasta Soda Cakes. Leave out the eggs, water, and oil, and replace it with single a can of soda which can cut down on calories and fat!
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!

Two-Ingredient Shasta Soda Cakes

Examples of two-ingredient Shasta Soda cakes
  • 1 box of Food Club Cake Mix
  • 1 twelve ounce can of Shasta Soda
  • Optional: Food Club Frosting
1. Preheat oven to 350°for shiny metal and glass pans, 325°F for dark coated pans. Generously grease pans and dust with flour. 
2. Add cake mix to a large mixing bowl, then add 12 ounce Shasta Soda of your choice. Mix until ingredients are combined.
3. Pour mixture into your preferred baking dish and bake at the corresponding time as listed below:
13x9 inch pan - 23 to 28 minutes 
24 cupcakes (fill 1/2 full) - 18 to 21 minutes
Two 8" round pans - 26 to 31 minutes 
Two 9" round pans - 23 to 28 minutes  
4. Let cake cool for 10 minutes in its pan after removing it from the oven. Remove from pan and place cool side up. Store loosely covered. Optional: add your favorite Food Club Frosting when completely cooled.
Slow Cooker Chicken Marsala
Back to school is upon us and that means fast-paced days and evenings full of after-school activities. Take a little extra stress off your plate with this easy-to-make Slow Cooker Chicken Marsala that will give your dinner an Italian flair while keeping your kitchen cool in the August heat.

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala
      • 6 boneless skinless chicken breasts
      • 1 tablespoon olive oil
      • 2 teaspoons minced garlic
      • 1/2 cup marsala wine
      • Salt and pepper to taste
      • 1/2 cup chicken broth
      • 1 1/2 cups sliced mushrooms
      • 1/4 cup heavy cream
      • 2 tablespoons chopped parsley
      • 1/4 cup cornstarch
      • Optional: Baguette, toasted and sliced. 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
      • Heat the olive oil in a large pan over medium high heat.
      • Season the chicken breasts on both sides with salt and pepper.
      • Cook the chicken in the pan for 4-5 minutes on each side or until golden brown.
      • Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
      • Cook on low for 5 hours, or until the chicken is done.
      • Remove the chicken from the slow cooker.
      • Whisk together the cornstarch with 1/3 cup cold water.
      • Pour the cornstarch into the slow cooker and stir to combine.
      • Add the chicken back to the slow cooker, turn the heat to high and cook for 30 minutes or until sauce has thickened.
      • Stir in the heavy cream and season the sauce with salt and pepper to taste.
      • Sprinkle with parsley and serve. Optional: Serve over toasted baguette, sliced (as pictured).
Visit your local Brookshire Brothers for your Italian recipe needs and more!
20 Questions with Bob Schneider
Get to know one of Austin's most celebrated musicians—Bob Schneider. DON'T FORGET: Catch Bob in concert August 31 at the Brookshire Brothers Patio in Canyon Lake, TX.
Kris Kristofferson's album Who's To BlessIf you could hire any actor to play you in a movie, who would it be?
A young Kris Kristofferson would be nice if time travel is allowed.
What advice would you give to your younger self?
Start having kids earlier and don't go looking for happiness in others.
What nickname does your wife have for you?
No nicknames that I can say in public. A good day is a day she doesn't use any other nickname than "babe." 
What’s the farthest place you’ve traveled?
I grew up in Germany and traveled around Europe a lot as a kid.
What is your go-to guy movie?John Wick movie poster
John Wick is a perfect movie, and I guess it's a guy movie.
If you were President for the day, what would you do?
Find out the truth about the alien conspiracy stuff.
Choose one song as your life’s theme song.
Probably "Making It Up" from my last album Blood and Bones.
Your car is on fire. What is the one thing you would save?
Nothing, unless my kids are in the car.
What is your favorite midnight snack?
Ben and Jerry's Cherry Garcia ice cream.
Nike or Under Armor?
Mark Strand
If you could have dinner with 3 people (dead or alive), who would they be?
Jesus, Mark Strand (favorite poet), and Elvis.
Do you have an irrational fear of any creature?
I don't like mice or rats.
Favorite words of wisdom?
If someone starts with "I'm not going to lie to you," they're definitely going to lie to you.
Jon HammWhat actor would you ask to narrate your life?
Jon Hamm
What super-power would you like to have?
Invisibility. I like the idea of being able to listen in on what people are saying sometimes.
Golf or football?
Dream teams you would want to play each other in the Super Bowl?
85' Bears vs. 92' Cowboys
Mexican food or BBQ?
If you could be any animal in the world, what would you be?
Rachael Ray's dog.
How much of your success is due to hard work/skill and how much to luck?
100% hard work—unless you take into consideration how handsome I am, then 100% good luck. :)