Back to Class! Whatever That Looks Like, We’d Like to Help Make it Easier
Classes are starting back, schools are reopening and revising what a safe school space means. Parents are faced with hard decisions, like choosing to homeschool, while others are stocking up on masks and hand sanitizer as they get ready to send their kids back to school. Whether you’re a parent or a teacher, this year will be busier than ever and the last thing you’ll want to worry about is elaborate weeknight dinners! 
Quick Easy Instant Pot Dishes
Here are our current favorite InstantPot and Air Fryer recipes to make your weeknight meals simple and repurposed:

Easy Sides

Air Fryer:

Spicy Honey Brussel Sprouts
      • Bag of frozen Food Club Brussel sprouts
      • Chosen foods avocado oil spray (or olive oil spray) – enough to cover all brussel sprouts
      • 2 Tbs. Food Club 100% pure honey
      • 1 tsp. Crushed red pepper
      • 1 tsp. Garlic pepper
      • Sprinkle Sea Salt
      • Mix all together in a bowl, place in single layer in air fryer.
      • 375 degrees for 10 minutes, shaking halfway through (should be brown on the edges).
Garlic Parmesan Broccoli
      • Bag of frozen broccoli florets
      • Chosen foods avocado oil spray (or olive oil spray) – enough to generously cover
      • 1 tsp. Sea Salt
      • 1 tsp. Garlic Pepper
      • 2 Tbs. Grated parmesan cheese
      • 375 for 10 minutes, shaking halfway through; Add 2-3 minutes if not tender enough
Zucchini Fries
      • 2 zucchinis (cut into long spears, then cut in half (1/2 x 3-4inch)
      • 2 cups All purpose flour
      • 2 eggs beaten
      • 1 cup panko breadcrumbs (can also use crushed up potato chips for more crunch and salt)
      • ½ cup Grated parmesan cheese
      • ¾ tsp garlic salt
      • Pepper to taste
      • Heat air fryer to 400.
      • Place flour, eggs and panko/cheese mixture in three separate shallow bowls.
      • Dip zucchini spears in flour, then egg, then panko mixture.
      • Layer spears in single layer in air fryer, cook for 5-7 minutes, until crispy.

Quick Fix Dinners

Rotisserie Chicken:
Shred all chicken and store for recipes throughout the next few days:
Chicken Taco Soup
      • Whole Rotisserie Chicken, shredded
      • Food club canned beans (black, pinto and kidney), tomatoes and corn – drained and washed
      • Ranch Salad Dressing Mix (half packet)
      • Taco Seasoning (half packet)
      • 1 Tbs. Sea Salt
      • 1 Tbs. Pepper
      • 2 cans water, (can use 1 can of chicken broth for extra flavor)
      • Diced bell peppers
      • Sliced zucchini and squash
      • Shredded cheese of choice for garnish
      • Avocado slices for garnish
      • Sour cream for garnish
      • Heat all ingredients in large pot to medium-high heat.
      • Simmer for 30 minutes.
      • Let cool and serve.
      • Garnish with sour cream, shredded cheese, avocado slices and/or whatever toppings you prefer!
Burrito Bowl
Same as above without water added, serve with rice or by itself with tortilla chips.
Use Food Club 100% White Corn Tortilla Chips and preferred ingredients from Taco Soup, put in oven at 350 degrees for 5 minutes, or until cheese is melted.


Baked Potatoes
Clean russet potatoes and cook according to the brand manual.
Load up with:
Buffalo Chicken
Nacho Spud
Frito Pie Spud
Shredded Chicken
*Refer to brand manual for cook time
Take frozen chicken breasts or tenders, enough water to coat the bottom of the pot, and cook according to brand guidelines.
Chicken should be tender and easy to shred with two forks.
Once cooled, save in portions for the week for recipes such as:
      • Taco soup
      • Burrito bowls
      • Nachos (use fries instead of chips for a treat!)
      • Loaded baked potatoes
Visit your local Brookshire Brothers for all of your Back to Class needs!
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.
A Better Year Starts Here

What is a Brown Bag of Hope?

Together, we can equip a kid headed back to school next month. For just $10, you can purchase a Brown Bag of Hope containing school supplies or toiletries for those in need. Our stores then redistribute the bags to local schools, nonprofits, and others within your community.
Back to School themed Brown Bags of Hope are pictured on a school-themed background with pencils and school supplies scattered over chalk board.

What does each Brown Bag of Hope contain?

The School Supply Bag contains:
2 - Top Flight Filler Paper (150 sheets)
2 - Top Flight 1 Subject Notebook (70 sheets)
1 - 3M Kids Scissors
1 - Elmer’s AP Glue Stick (2 ct)
1 - Dixon No. 2 Pencils (8 ct)
1 - Simply Done Facial Tissue (74 ct)
1 - BIC Classic Black Stick Pens (10 ct)
The Toiletry Bag contains:
1 - Top Care Toothbrush (Adult Medium)
1 - Aim Toothpaste (5.5 oz)
1 - Top Care Twin Plus Disposable Razors (5 ct)
1 - Sure Wide Solid Deodorant (1.7 oz)
1 - Rosa Venus White Bar Soap (3.53 oz)
1 - Top Care Dental Floss Mint (100 yd)
1 - Top Care Liquid Hand Soap (7.5 oz)
1 - Top Care Green Mint Mouthwash (250 ml)
1 - Simply Done Facial Tissue (74 ct)

A picture of a table with Brown Bags of Hope and a sign that says "Equip a kid this school year!"

The Spaghetti Bag contains:
2 Boxes - Food Club Macaroni & Cheese (7.25 oz)
2 Cans - Food Club French Green Beans (14.5 oz)
2 Cans - Food Club Canned Corn (15.25 oz)
1 Can - Food Club Parmesan Cheese (8 oz)
1 Can - Food Club Canned Carrots (14.5 oz)
1 Box - Food Club Boxed Spaghetti (16 oz)
2 Jars - Food Club Spaghetti Sauce (24 oz)
The Multi-Meal Bag contains:
2 Cans - Food Club Tuna (5 oz)
1 Can - Food Club Chicken (12.5 oz)
1 Box - Food Club Cheesy Tuna Partner (5.5 oz)
1 Can - Food Club Petite Tomatoes (14.25 oz)
1 Bag - Food Club Rice (16 oz)
1 Bag - Food Club Pinto Beans (16 oz)
1 Box - Food Club Saltines (16 oz)
1 Jar - Food Club Peanut Butter (16 oz)
The Basics Bag contains:
1 Can - Food Club Sweet Peas (15 oz)
1 Can - Food Club Corn (15.25 oz)
1 Can - Food Club Green Beans (14.5 oz)
2 Pkgs - Food Club Yellow Cornbread Mix (6 oz)
1 Can - Food Club Fruit Cocktail (15.25 oz)
1 Can - Food Club Chicken Noodle Soup (10.75 oz)
1 Can - Food Club Tomato Soup (10.75 oz)
1 Box - Food Club Saltines (16 oz)
1 Jar - Food Club Peanut Butter (16 oz)

Where can I find a Brown Bag of Hope?

These bags can be found and purchased in your local store. Having trouble finding them? Talk to your local Store Director! He or she can also tell you about which specific schools and nonprofits the store distributes to.
A screenshot of a Facebook post from Smithville ISD thanking Brookshire Brothers for their Brown Bags of Hope donation. A Smithville ISD employee is pictured with two Brookshire Brothers employees and a table full of donated school supplies.Click to zoom in on picture


No Brainer: Back To School Immunizations
Parents, grandparents, guardians and babysitters, we’ve made it: the start of the school year is officially just around the corner!  Pardon my jubilation but as my daughters recently paraded around the house in new back-to-school clothes, I couldn’t help but click my heels in anticipation (of course I waited until they left the room like any good parent).
Back to School Immunizations at Brookshire Brothers
Look, we are at the approximate point in summer when the nuance of the season has long faded.  It’s hot, the kids are restless, parents are exhausted and most importantly, parents are exhausted.  Our kids need to go back to school—whether they’ll admit it or not—and it’s our job as parents to get them ready.
So yes, get the new clothes, shoes and haircuts.  Download the school supply list and stock their backpacks.  But sending our young pupils into the world of academe amply supplied with loose leaf paper is only part of our job as parents.  Making sure our children are up to date on all required and recommended vaccines is a far greater responsibility to ensure the health of our kids and our communities.
Little boy in math class overwhelmed by the math formula.
Another no brainer—healthy lunches! Read Angela Larson (RD)'s 9 Suggestions for School Lunches
Depending on the state and even the school district, different vaccines are required for children prior to entering Kindergarten.  By this age (4 to 6 years-old), kids should receive booster doses for diphtheria, pertussis, tetanus, polio, measles, mumps, rubella and varicella according to the Centers Disease Control and Prevention (CDC).
At age 11, the CDC recommends vaccines for meningitis, human papillomavirus and again for tetanus, diphtheria and pertussis.  Additional vaccines against another type of meningitis (group B) are recommended in certain adolescents and teens who may be at higher risk of infection.
Many of these required immunizations are not one-time vaccines but require several vaccines in a series to achieve full immunity.  This can equate to multiple trips to the pediatrician’s office or local health clinic which can be hard to schedule for busy or working parents.
Why not let your local Brookshire Brothers pharmacist help?  As an adult, you may have visited your pharmacists for vaccines against a myriad of ailments including influenza, pneumococcal disease, shingles, tetanus, pertussis and hepatitis just to name a few.  Did you also know that your pharmacist can immunize your child against many of the required or recommended vaccines he or she needs?
Pharmacist applying bandaid after giving a shot
In sickness and in health—we're your pharmacy! View our complete list of immunizations here
In Texas, pharmacists can administer vaccines to teens over 14 years of age without a prescription (over 7 years old without a prescription for the annual flu shot) and adolescents age 7 to 13 with a prescription.  Simply have your child’s physician issue a prescription (to be given to you or sent directly to the pharmacy electronically) for any needed vaccines.
Your pharmacist will report what vaccines were given and when to your child’s doctor and your state immunization registry.  Many insurance plans pay for vaccines given at the pharmacy, but a quick phone call to your plan can clear up any questions you may have about coverage.
Letting your Brookshire Brothers pharmacist help in keeping your child or teen up to date on immunizations is a win for both your child and you!  Talk to your pharmacist today about how we can be a part of getting your kiddo ready for school and keeping them healthy all year long.

Matt Baker, Pharm.D., RPh

Matt Baker is a pharmacist with Brookshire Brothers Pharmacy in Lufkin.  He received his undergraduate degree from Texas A&M University in 2005 and his Doctor of Pharmacy from the University of Houston in 2010.  He writes a monthly pharmacy and wellness article for the Lufkin Daily News and is active in the community.  Matt's passion is serving his patients while ensuring that they are equipped to understand and take their medications properly. 

View more of Matt's articles on the Brookshire Brothers blog.
Real Fresh, Real Brilliant Breakfast Ideas

• 11 Kid-Friendly Healthy Options for the Morning Menu • 

As summer winds down and schedules start filling up again, a fresh rotation of healthy breakfast ideas can make a great start to everybody’s day. Here are some of my favorite choices for keeping energy levels up and spirits high with the early mornings and busy days ahead.
Back to school items laid out flat in a ring around a banana.


If you’re a fan of breakfast cereal, look for options that are low in sugar. You can always sweeten it with healthier alternatives, such as honey and fresh fruit mixed with plain Cheerios. Granola-style cereals are another filling and nutritious option with plenty of flavor combinations to mix it up.  

Bacon, Sausage, and Biscuits

Need a little down-home southern style breakfast to lift your spirits?  There’s a great selection of bacon, sausage, and biscuits at your neighborhood Brookshire Brothers to help you create a breakfast feast that is sure to please. I like to make little breakfast sandwiches with bacon, egg, cheese, and a biscuit; they're portable and delicious!

Breakfast Tacos 

Everybody loves breakfast tacos. With so many different options for fillings, you’re sure to please even the pickiest of eaters. Refried beans, cooked potatoes, shredded cheese, tomatoes, salsa, chorizo, sausage, or bacon—there’s no shortage of fillings (or happy feelings).
Banana muffins on a cooling rack


Eggs are the quintessential breakfast superstar—and for good reason! Whether scrambled, fried, poached, boiled, or even baked, they are packed with protein, heaps of vitamins and minerals, and healthy fats to keep your energy levels steady throughout the day. Not to mention, they’re carb-free! Even better, eating eggs provides a great opportunity to get some greens into your morning routine; eggs pair well with a wide range of veggies including chiles, bell peppers, onions, tomatoes, avocados, and more. In particular, one of the easiest way to add veggies to your eggs is to keep some salsa hand for a flavorful combination on the ready! Lastly, if there's only time for a grab-and-go breakfast, boiled eggs are a great option.

Easy Oatmeal

Oatmeal is another filling and nutritious breakfast option! I cook mine with milk for more rib-sticking power. Try this basic recipe:
Use twice the amount of milk as oatmeal (for example, ½ cup oatmeal and 1 cup milk), a pinch of salt, a sprinkle of cinnamon, a handful of raisins, and a a drizzle of real maple syrup to sweeten. Put on the stove over medium heat until it simmers, turn it off for a minute or two, and eat!  For a decadent finish, try a splash of heavy cream for some healthy fat to help fill tummies for long busy days.  


For a savory hot breakfast cereal, try some delicious cooked grits with a pat of butter, salt, pepper, and a sprinkle of shredded cheese. That’s as real fresh, real simple, and real delicious as it gets! 


If you’re in need of more portable breakfast options, a big batch of muffins can be just the ticket. Muffins freeze well too, so make extra and keep a stash in the freezer for busy days ahead. Try my favorite banana nut muffin recipe for the ultimate portable breakfast.

A green smoothie in a mason jarSmoothies

Smoothies are one of the most versatile breakfast options since so many different things can work in a smoothie. Keep a variety of frozen and fresh fruit on hand. Freeze overripe bananas for an ever-ready smoothie ingredient. For the liquid component, I like options with protein such as milk, nut milk, yogurt, and even kefir (a dairy-based probiotic drink). Extra flourishes can be added like coconut oil, coconut flakes, chia or flax seeds. For more veggie power, check out this green smoothie recipe


If you enjoy toast, focus on fun combinations like peanut butter with banana, butter with cinnamon, or avocado with egg.


I always keep a stock of frozen waffles on hand as a quick option that can be popped in the toaster and ready in minutes. My neighborhood Brookshire Brothers has a great selection of frozen waffles to make shopping easy. Some of my family’s favorites are Nature’s Path Organic and Van’s gluten-free waffles. You can also prepare an extra batch of homemade waffles (and pancakes!) to freeze and reheat another morning. Keep real maple syrup and butter on hand for wholesome and delicious finishing touches!


Yogurt is a fantastic all-in-one food that has a healthy balance of carbohydrates, protein, and fat to keep energy levels stable, not to mention the healthy probiotic bacteria that's wonderful for digestion as well! Keep big tubs of plain yogurt and toppings on hand such as fresh or dried fruit, nuts and seeds (like pumpkin or sunflower seeds), dried coconut, granola, muesli, chia or flax seeds for healthy omega-3 fats, and honey to sweeten it up.  
And to celebrate both breakfast and the arrival of Hatch Chile season, try this family favorite recipe for ooey-gooey cheesy baked egg goodness with a little Hatch Chile flair.

Hatch Chile Baked EggsA serving of breakfast casserole on a plate

6 eggs
¼ cup all-purpose flour
1 ½ teaspoons powdered mustard
¾ teaspoon baking powder
½ teaspoon salt
½ cup cottage cheese
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
3 tablespoons unsalted butter, softened and cut into small pieces
1 Hatch or poblano chile, peeled, stemmed, seeded, and diced
Toppings as desired: salsa, avocado, sour cream
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
    • Preheat oven to 350F.  Lightly grease an 8-inch square casserole dish.  
    • In a large bowl, beat the eggs.  Stir in the flour, mustard, baking powder, and salt.  Stir in all the cheese, butter, and diced chile and mix until incorporated.  
    • Pour the egg mixture into the casserole dish and bake for 25-30 minutes, or until top is lightly browned and the center is firm.  Serve warm with toppings as desired.
Find a nearby Brookshire Brothers to get started today!

Angela Larson
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 
Cooking with Kate: Dinner Ideas for Busy School Nights
Are you ready? The start of school and the busy fall season are just around the corner! As the schedules ramp up, spending hours in the kitchen preparing dinner is not at the top of anyone’s to do list. Here is one of my go-to meals for busy nights when I have little time to prep but want to have a healthier option than the drive-thru!
A broiled white fish on a bed of rice with a side of asparagus

Broiled Parmesan White Fish

White fish is an excellent source of low-fat protein, niacin, vitamin B12, phosphorus, and potassium. Paired with wild rice or quinoa alongside roasted asparagus or green beans, this 30-minute meal is sure to hit the spot!
2 pounds tilapia, swai, cod, or skate fillets, thawed
2 tablespoons Old Bay seasoning
½ cup fresh grated parmesan cheese
¼ cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
¼ teaspoon dried basil
¼ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon celery salt
Reel in another deal this week: Celebrate members get 20% off ANY shrimp now through next Tuesday! To redeem, enter your phone number at the register. Expires 8/21/18.
    • Preheat the broiler in your oven to medium/high or high. Spray a broiling pan or baking sheet with lots of non-stick spray. In a small bowl, mix the cheese, butter, mayonnaise, and lemon juice. Add all the spices and blend well. Set aside. 
    • Arrange fish fillets in a single layer on the prepared pan. Sprinkle evenly with half of the Old Bay seasoning. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, sprinkle with remaining Old Bay seasoning and broil for 2 to 3 more minutes. Remove the fillets from the oven and spread evenly with the parmesan cheese mixture. Broil for 2 to 3 minutes or until the topping is browned and fish flakes easily with a fork. Depending on the thickness of your fish fillets, they will finish cooking in varying amounts of time. Be careful not to overcook the fish. Serve immediately.

Roasted Asparagus or Green Beans

A quick side dish for fish, chicken, or beef – these roasted vegetables add a healthy, bright, and fresh pop of flavor to any meal.
1 pound fresh asparagus or green beans
3 tablespoons olive oil
2 tablespoons grated parmesan cheese
1 clove of garlic, minced
1 teaspoon sea salt or table salt
½ teaspoon black pepper
1 lemon, juiced
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
For asparagus – Wash and trim bottom ends from asparagus. Peel any tough skin from bottoms of spears with a vegetable peeler.
For green beans – Wash and trim ends from green beans. Remove strings from beans, if desired.
    • Preheat an oven to 425°F. Place the asparagus or green beans onto baking sheet and drizzle with olive oil. Toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Spread vegetables on the baking sheet in a single layer.
    • Bake in the preheated oven until just tender, 12 to 15 minutes. Sprinkle with lemon juice just before serving. Serve immediately.
Visit your local Brookshire Brothers for all your quick dinner needs!

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Dorm Room Delicious

A Grocery Guide for College Students

While college has long been associated with fun and glory, it’s also been proven time and time again as a critical development stage in young adults. The patterns that college students establish in terms of love, work, and play largely become the patterns they keep for the majority of their lives, as established by psychologists such as Dr. Meg Jay (author of the bestselling “The Defining Decade: Why Your Twenties Matter—And How to Make the Most of Them”). This idea fits with why students not only learn about their career fields in college, but also skills of professionalism, whether that means showing up to classes on time to composing mature emails.  Essentially, pathways in the brain become much more solidified after 30, which is why college is the ideal time to groom pathways of professionalism (rather than partying).
Groceries play a small but significant role in this stage. Many new college students have enjoyed their parents cooking for the majority of their lives, which can leave them slightly unprepared doing their own grocery shopping and cooking. Universities have largely addressed this issue by offering wonderful meal plans and dining halls, but this option can still leave students dependent outside of college. Meal plans and dining halls might be replaced with fast food and credit cards once a student graduates.
The point is, it’s good to practice habits of independence, especially when living in a dorm. Start now, and these skills can potentially carry a student through the years from campus and beyond. In regards to groceries, here’s what we suggest:

Make a list and plan ahead 

Planning is the master key to independence. There are different types of planning a student can do, but no matter what, she should always have a list when she goes to the store. Usually grocery lists are based on meal plans for the week, which helps prevent the daily stress of wondering what to do for lunch/dinner that day. A list can also keep students from spending money on random items they don’t need, plus it’s less likely they’ll have to make more than one trip out for food. Lastly, a list can help a student distinguish the necessities from the luxuries. Put the most-needed things at the top of the list (fruits, veggies, grains, etc), and save the luxuries for the bottom if there’s money leftover (snacks, desserts, sodas, etc). P.S. – Parents, send your student off with a gift card for groceries and gas!

Plan according to sales

This strategy is particularly ideal for a college student budget. Find a weekly ad and/or sign up for weekly coupons, and then plan your shopping around the offers. A Stouffer’s Lasagna is $2 off this week? That can be dinner for Tuesday night. Some people might even find this kind of planning helpful in making decisions. It’s easy to get overwhelmed in the meal planning (do I want ______ or ______ or ______ or ______ or ______ or…?), so when you’re limited to choosing things on sale, it takes some of the pressure off.

Plan according to practicality

Typically, the only “kitchen” a dorm room includes is a microwave and mini fridge. While this means you won’t be fixing filet mignon any time soon, there are still plenty of ways to be creative:
    • Some in-room breakfast options can include instant oatmeal, cereal, or a mix of granola and yogurt—all of which can be loaded with things like fresh fruit, honey, or cinnamon.
    • For lunch, you can keep it classic with sandwiches or make a microwavable quesadilla (with a side of chips and salsa!)
    • While Ramen noodles, Easy Mac, and Bagel Bites are traditional favorites, another convenient (and healthy!) dinner option is to pair a pre-cooked chicken with some frozen vegetables and instant brown rice. And when the weather is colder, there are many different great soups to try. (Read more: Cooking with Kate: It’s Always Soup Weather)
    • Don’t forget about non-food needs such as utensils, plates, cups, napkins, Tupperware containers, and more. Disposable items are always an option, but if your dorm room has a sink, consider using dishes you can wash and reuse (plus it saves money). Just be careful to not clog your sink with food! 

Plan according to nutrition 

Patterns of health are established in college as well, which means it's important to consider the nutritional values of your food. This type of planning is perhaps most important when it comes to buying snacks because that’s when most of us want to over-indulge. If nutritional value isn’t enough motivation, consider that healthy snacks (namely produce) are also often cheaper per serving than most unhealthy snacks, plus they’re versatile. For example, bananas can be eaten with cereal, peanut butter, or even with ice cream as a banana split. Some other great nutritional snacks include:
Refrigerated items: 
-      Apples
-      Carrots
-      Cheese sticks
-      Cherry tomatoes
-      Grapes
-      Hummus
-      Oranges
-      Sugar Snap peas
-      Cottage cheese 
-      Crackers
-      Dried fruit
-      Gold Fish
-      Pretzels
-      Trail mix
-      Microwave popcorn 
Visit a local Brookshire Brothers to get started today!


Cooking with Kate: The Last Hoorah of Summer

It’s August…otherwise known as the month that Texans wonder why they live in Texas! But besides the scorching temperatures and seatbelt buckle branding irons, August also means that school is just around the corner. Before school lunches, schedules, and report cards take over every thought – enjoy one last pool party or backyard barbeque with friends and one of these great recipes featuring some of our favorite summer fruits, available at your local Brookshire Brothers!

Amaretto Peach Parfaits
from Catering with Kate

4-6 cups sliced peaches
1 cup sugar
1 cup water
½ cup good quality amaretto liqueur
8 ozs mascarpone cheese
½ cup white sugar
2 tablespoons vanilla extract
3 cups heavy whipping cream
1-2 packages Amaretti or almond shortbread cookies
½ cup sliced or slivered almonds, toasted

In a small saucepan, bring water and sugar just to a boil, stirring occasionally, until the sugar is completely dissolved. Let cool completely. Add amaretto and mix well. In a large container with a lid, mix sliced peaches with the amaretto syrup. Refrigerate for at least 24 hours. In an electric mixer, beat mascarpone cheese, sugar, and vanilla until smooth and creamy. Set aside. With an electric mixer and the whip attachment, whip heavy cream until soft peaks form. Fold ¼ of the soft whipped cream gently into the cheese mixture until well blended. Continue whipping the remaining cream until stiff peaks form. Fold whipped cream into the cheese mixture, cover well, and refrigerate until ready to assemble. Crumble ½ of the cookies and leave ½ whole.

To assemble: In parfait or dessert glasses – add 3-4 sliced peaches with a small drizzle of the amaretto syrup, a small spoonful of mascarpone cream, 2-3 whole cookies and a small handful of cookie crumbs. Repeat layers 2 times (depending on the size of your glasses). Add another scoop of cream on top, another whole cookie, and a sprinkle of toasted almonds. Chill for up to 1 hour before serving.

NOTE: Amaretti cookies will get soft very quickly. If you prefer a bit of crunch in your dessert – wait until just before serving to add the top cookies and almonds.

Peach Blueberry Upside-Down Cake
Original Recipe from

For the batter:
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla
4 eggs
1 cup milk
2 ½ cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt

For the cake:
6 peaches, pitted and sliced into 8 wedges each
¼ cup butter
¼ cup brown sugar
1 cup fresh blueberries
¼ cup sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
Whipped Cream, for serving

Preheat the oven to 350°F. Grease a 10” round cake pan with butter. Line with parchment paper on the bottom and sides and grease the paper with butter. For the batter: Using an electric mixer, cream butter and sugar until pale and fluffy. Add vanilla and eggs, and cream until well mixed. In a separate bowl, mix flour, baking powder, and salt. To the mixer, on low speed, add 1/3 of the flour mixture, then ½ of the milk. Continue alternately adding the dry ingredients and milk, ending with flour. Set the batter aside. In a medium skillet, melt 2 tablespoons of butter over medium heat. Add ½ the peach slices, sliced side down and not overlapping. Sauté for 1 minute and then flip to the other side. Sprinkle the slices with 2 tablespoons of brown sugar and sauté for another minute. Remove to a plate and repeat with remaining sliced peaches, butter, and brown sugar. In a small bowl, mix ¼ cup sugar with cinnamon and nutmeg. To assemble the cake for baking: In the bottom of the pan, arrange your peach slices in a single-layer, fanned out from the center, close together, but not overlapping. Sprinkle blueberries on top of peach slices. Carefully spread ½ of the cake batter over the fruit. Sprinkle with the cinnamon sugar, swirling it into the batter, and then spread with the remaining cake batter. Bake the cake at 350°F for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15-20 minutes before inverting it onto a cake stand and removing the parchment paper. Serve warm or room temperature with whipped cream!