Cooking With Kate: Skillet Sausage Pasta
 This flavorful one-skillet dish is the perfect addition to your family's dinner rotation.


Skillet Sausage Pasta

      • 1 tablespoon olive oil
      • 1 (13 oz) package smoked sausage, sliced
      • 1 large onion, diced
      • 3 cloves fresh garlic, minced
      • 2 cups chicken broth
      • 1 (10 oz) can mild food Club diced tomatoes and green chilies
      • ½ cup heavy cream
      • 8 ozs. uncooked pasta – penne, Cavatappi, Gemelli
      • Salt and pepper, each
      • 2 cups Monterey Jack cheese, shredded
      • 3 green onions, thinly sliced
      • Preheat oven to broil (high).
      • In a large, oven-safe skillet, heat olive oil over medium-high heat. Add onions and cook until translucent, about 4 minutes.
      • Add sausage cook until lightly browned, about 2 minutes.
      • Add garlic and cook until fragrant, about 1 minute.
      • Add chicken broth, diced tomatoes, heavy cream, uncooked pasta, salt and pepper, and stir.
      • Bring to a simmer, cover skillet, and reduce heat to low. Simmer until pasta is tender, about 12 minutes.
      • Remove the lid. Sprinkle with shredded cheese and sliced green onions.
      • Broil in the preheated oven until cheese is melted, spotty brown, and bubbly, about 3-5 minutes.
      • Watch carefully so that the cheese does not burn.
      • Serve with a green salad.
View other recipes from Kate Rudasill,  Director of Catering 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.
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!
Real Fresh, Real Delicious: Family Meal Traditions with Italian Flatbread Pizzas with Pesto and Sun-Dried Tomatoes
September is Family Meals Month, which is a great time to pause and reflect on what family means to you.  The term “family meals” often brings up images of special holiday occasions and nostalgia about simpler times. But for many, busy schedules have gotten in the way of making family meals a regular habit.  
Making family meals a priority has more power than you could ever realize.  Connecting as a family around a shared meal or snack creates a pause in the day where the rest of the world is suddenly less important than the connections within that family unit.  Creating a family meal ritual that is predictable and free of distractions is a wonderful way to share delicious food and make memories.  Researchers have found time and time again that families who regularly share meals enjoy many surprising benefits such as lower chance of risky or harmful behaviors in adolescents and better health outcomes for everyone in the family.  
For every family, there are many unique ways that family meals can be made a greater priority. In my family, my girls love to come through the kitchen and grab a taste of things I’m working on prepping.  My two and four year olds also love to help with any cooking tasks they can do safely, and they are getting more competent in the kitchen every time they do.  Almost every day, we sit down together as a family for dinner.  At times, meals with toddlers can be stressful, but because they know what to expect most family meals are pleasant and full of laughter and sweet conversation. My girls love visiting our neighborhood Brookshire Brothers store and helping shop for ingredients, how different foods taste, and discussing what we will be eating that week.  
Try some of these simple ideas to help enrich your own special family meal traditions: 
      • Choose one day a week to always cook and eat together as a family.  Getting your kids involved in cooking is a great way to encourage adventurous and eager eaters.  Give your special meal day a memorable such as “Tasty Tuesday” or “Family Dinner Thursday.” 
      • Involve kids in the process of meal planning and shopping at your neighborhood Brookshire Brothers. 
      • Set goals that work with your schedule.  Based on your schedule, aim to eat particular meals or snacks together for certain meals and days of the week.  
      • Keep the family table distraction-free without technology or reading materials to keep the focus on conversation.
      • Use conversation starter tools or games to help make conversation more exciting and fun.  
      • Plan a special baking project once a month to do with your kids, and enjoy a treat!  
      • Start an after dinner routine of taking a walk or a bike ride after a family dinner to really enrich and make the most of family time.  
      • If you’re children are older, assign certain meals or dishes completely to them, and take the backseat to help them as their sous chef rather than always being in charge of every meal.
      • If evening schedules are busy, try to make breakfast, lunch, or snack time a family meal opportunity whenever possible.  
      • Even if a meal isn’t home-cooked, it can still be enjoyed together.  Try the Brookshire Brothers Deli or some of the frozen or fresh-prepared options in your neighborhood store for easy family dinners.  
Need a fun family dinner idea to help you get started?  Try these tasty flatbread “pizzas” that are fun and easy to assemble with helpers of all ages.  
Flatbread Pizzas with Pesto and Sun-Dried Tomatoes

Italian Flatbread Pizzas with Pesto and Sun-Dried Tomatoes

      • 4 Stonefire Naan Flatbreads of desired size, or another type of pita or flatbread
      • 1/2 cup pre-made basil pesto
      • 4 tablespoons sun-dried tomatoes, drained if packed in oil
      • 1 cup shredded mozzarella cheese
      • Salt and pepper to taste
Optional additional toppings:
      • Fresh mozzarella cheese pearls
      • Cherry tomatoes, halved or quartered
      • Fresh parsley or basil, roughly chopped or torn
      • Balsamic vinegar, thicker varieties work best
      • Extra-virgin olive oil
      • Preheat oven to 425 degrees.
      • Position oven rack in middle of the oven.  
      • To assemble flatbreads, spread basil pesto on each bread, sprinkle sun-dried tomatoes and mozzarella on top. 
      • Season to taste with salt and pepper. 
      • Add any optional ingredients of fresh mozzarella or cherry tomatoes as desired.  
      • Bake flatbreads for 9-11 minutes, until cheese is melted and they are heated through and slightly brown on the edges.  
      • After removing from oven, sprinkle optional fresh herbs over flatbreads, and drizzle with balsamic vinegar and olive oil.  
      • Serve with a simple garden salad.  
Bon appetit!
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!

Angela Larson
Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods.  Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition.  When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.
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!
Cheezy Does It Chicken Spaghetti
With the weather turning chilly, Chicken Spaghetti is officially on the menu. This go-to comfort food is easy-peasy and great for all occasions, whether you're gearing up for championship football games, preparing for a friendly potluck, or just putting together a quick family dinner.
A cute little boy eating chicken spaghetti at home
Visit your local Brookshire Brothers for all your chicken spaghetti needs!

Cheezy Does It Chicken Spaghetti

Yield: 8 servings, 1 cup each


8 oz Food Club spaghetti, uncooked
8 oz Food Club Cheezy Does It Loaf, cut into 1/2-inch cubes
1 can (10oz) Food Club Diced Tomatoes with Green Chilies
2 tablespoons milk
1 lb. Tyson Boneless SKinless Chicken Breast or Tenderloins, cut into bite-sized pieces
1 can (10.5oz) Food Club Cream of Chicken Soup
1 can (4oz) mushroom pieces and stems, drained
Serve with Food Club Garlic Breadsticks or Toast and any other sides you enjoy! 


    • Preheat your oven to 350*F.
    • Cook spaghetti as directed on package, omitting salt.
    • Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until Cheezy Does It Loaf is completely melted and mixture is well blended.
    • Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
    • Bake 30 to 35 min. or until heated through.

But wait, there's MORE!!  

We've prepared a feast of savings perfect for this delicious dish—don't miss out!
Fast Feast Jan 16 - Jan 29, 2019
Don't forget to view your weekly ad for more great deals! 

Fast Feast: Buy 2, GET 5 FREE

January 16 through January 29, 2019
When you buy one (1) Tyson Boneless Skinless Chicken Breast or Tenderloins (Sold in a 2.5lb bag) and one (1) Food Club Cheezy Does It Loaf (32 oz), you get these foods FREE:
1 - Food Club Diced Tomatoes with Green Chilies (10oz)
2 - Food Club Cream Soups (10.5 oz)
1 - Food Club Pasta (12-16 oz)
1 - Food Club Garlic Breadsticks or Toast (10.5-11.25oz)
Save fast and feast big TODAY—find a store near you. Can't find one of these items? Talk to your local store director!
Have Yourself A Healthy Little Christmas

Real Fresh, Real Delicious: Roast Chicken

Looking for a Christmas dinner that’s a little different from the traditional fare but just as special and delicious? Try a variation of one of my go-to nutritious dishes—roast chicken and potatoes! This meal is even better when it’s prepped a day ahead, which can ease some of your stress with all the holiday hustle and bustle. When it’s chow time, all you have to do is throw the feast in the oven and spend some time with the ones you love. The instructions are the same for each recipe, so pick the variation that suits your holiday mood, fix up the marinade, prep the chicken (up to a day in advance), and let the oven do all the hard work. Easy, healthy, and satisfying!
Roast chicken with vegetables and sauce on a festive plate setting. 
For a bigger crowd, this recipe can be easily doubled with the chickens placed side by side on the same large sheet pan. While the chicken is resting after coming out of the oven, I like to work on a family-favorite all-purpose side dish: roasted cauliflower. Quick and simple, all this takes is fresh or frozen cauliflower pieces plus a drizzle of olive oil and a sprinkle of salt and pepper. I put the veggies in the oven to roast at 475℉ for 20-25 minutes until the tips are caramelized and golden brown. And that’s it! Dinner is served.
Cheers to real fresh, real delicious food with the ones you love! Merry Christmas and Happy New Year!
A shot looking down on a plate of roast chicken with vegetables and a green sauce, plated in a festive way.
  1. Combine all ingredients except chicken and potatoes in a food processor or blender and blend, scraping down sides as needed, until a thin paste forms, about 30 seconds.  
  2. Cut out chicken's backbone with a sharp knife or kitchen shears and open the chicken out flat with skin side up. With your palm, firmly press down the breast area to flatten (you should hear a snap when the breast bone breaks).  Stuff most of the herb paste under skin (separate skin from meat gently with a spoon if needed), and spread remaining marinade all over the rest of the chicken (the easiest way to do this is in a casserole dish). Cover casserole dish and place in the refrigerator to marinate until ready to cook, up to 24 hours. The longer marinade time will make a more flavorful dish.
  3. When ready to begin cooking, adjust oven rack to middle position and preheat oven to 400F. Scatter potatoes evenly on a sheet pan. Sprinkle potatoes evenly with salt pepper to taste. Place chicken, skin side up, on top of potatoes.  Pour any excess marinade from chicken over potatoes. Roast 70-90 minutes until the thigh meat reaches 175℉ on an instant read thermometer and the juices run clear.  Check potatoes about halfway through cooking; if pan is dry, add 1/2 cup of water.  
  4. Allow chicken to rest for at least 10 minutes before carving. Serve with potatoes and pan juices on the side.  

Mediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme

A pan of roasting potatoes next to a bowl of mixed ingredients.
Adapted from The Perfectly Roasted Chicken by Mindy Fox
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
For the marinade:
1 cup pitted green olives
2 Tbs dried thyme
2 teaspoons fennel seeds
3 garlic cloves, peeled
2 tsp lemon zest
1 Tbs fresh lemon juice
3 Tbs extra virgin olive oil
2 Tbs kosher salt (or 1 Tbs table salt)
Follow directions above.
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!

Peruvian Roast Chicken with Cilantro and Jalapeno Sauce

A roast chicken fresh out of oven, surrounded by potatoes and marinade  
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
For the marinade:
3 Tbs extra-virgin olive oil
1/3 cup lightly packed fresh mint leaves
6 garlic cloves, peeled
1 Tbs ground black pepper
1 Tbs sugar
2 Tbs ground cumin
3 ½ teaspoons smoked paprika
1 Tbs dried oregano
2 ½ tsp fresh lime zest
¼ cup fresh lime juice
1 habanero chile, seeds and ribs removed (use gloves when handling)
1 red bell pepper, seeds and ribs removed and chopped coarse
2 Tbs kosher salt (or 1 Tbs table salt)
Follow directions above.

Cilantro and Jalapeno Sauce

A food blender full of a green sauce.
¾ cup mayonnaise
¼ sour cream
1 teaspoon onion powder
1 Tbs fresh lime juice
½ cup jarred pickled jalapenos (mild variety is best)
2 tsp pickled jalapeno juice
1 medium bunch cilantro leaves and tender stems (use entire bunch)
1 garlic clove, peeled
2 tsp yellow mustard
1 teaspoon kosher salt (or ½ teaspoon of kosher salt)
Instructions for sauce:

Blend all ingredients in a food processor or blender for about 1 minute until all ingredients are smooth and well blended. Taste to adjust seasoning. Serve with Peruvian chicken.


Balsamic Roast Chicken and Potatoes

A seasoned roasting chicken with a pan of roasting potatoes in the background 
Adapted from The Italian Country Table by Lynne Rossetto Kasper
1 3½ to 4 pound chicken
3 lbs red or gold potatoes, washed and cut into 1/2 inch pieces
For the marinade:
1 medium onion, peeled and chopped coarse
6 cloves garlic, peeled
1/2 tightly packed cup of fresh basil leaves
3/4 teaspoon dried basil
1 teaspoon dried oregano
6 slices of bacon or pancetta, chopped
1/2 cup high quality balsamic vinegar (thicker, well-aged varieties are best)
2 Tbs kosher salt (or 1 Tbs table salt)
Follow directions above.
Visit your local Brookshire Brothers for all holiday needs! 

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. 
Creating a Family Food Culture
As seen in Charm East Texas.
Nothing brings people together quite like a great meal.  Whether there’s an occasion to celebrate or the meal itself is the occasion, eating is a universally human activity that builds bonds in the company of others. A special occasion without the food wouldn’t feel as special. Within a family, the dinner table can be a powerful tool to help children learn about life, community, and eating well.
Shared family meals can help children of all ages learn what and how they should eat.  The right family food culture can create a safe and familiar place where kids may (eventually) be willing to try unfamiliar foods.  It takes time and persistence to craft a family food culture, but it is well worth the effort.  Every household can create their own unique food culture, complete with their own expectations, traditions, and special memories.  There isn’t a right or wrong way to do it—only a way that works for each family.
Happy family enjoying lunch while kids playing.


A great place to start is simply to make an effort to eat together (without electronic distractions). Joining together for a meal builds respect and shows each person how they are a valued member of the family.  Not every meal needs to be shared, of course, since this is neither practical nor necessary, but intentionally sharing at least some meals together lays the groundwork for breaking through barriers of picky eating, communication issues, and behavioral expectations.  
In my family, we choose to eat dinner together almost every night of the week.  Even when we occasionally bring home takeout, we still maintain the ritual of sitting down together and having a meal.  The television is off, phones aren’t allowed, and there’s often pleasant music playing in the background to help everyone feel calm and content.
Let's do family pizza night! Pick up a frozen pizza and customize it with your own combinations.
Our children have joined us consistently at the dinner table before they were old enough to understand why, and this in turn has created an environment of expectation.  Every night it’s the same: sit down together and share a meal where we all eat the same food. There is no short order cooking for dinner; the question “What do you want to eat?” is nonexistent. We all eat together, which means we all eat some form of the same foods. 
This has worked well for coaxing our sometimes-ornery three-year-old to eat most everything we eat. If we eat something she doesn’t particularly care for, she can choose to eat it anyway or go to bed a little hungry and eat more for breakfast the next day. Ninety-seven percent of the time she decides just to eat whatever it is that we are having.
Shot of an adorable little girl having breakfast with her mother at home


Our family food culture also pays close attention to the way we talk about food. It’s easy to entertain criticisms that can be very damaging to the way children think about food.  In my family, we focus on never talking negatively about real food, even in a joking manner. We avoid using words like yucky or gross, and instead we choose to focus on framing foods as delicious and yummy before drilling down about the specific attributes that we like.
We stay away from categorizing food as healthy or unhealthy; rather, we focus on how some things are special treats should only be eaten occasionally (or we might get a tummy ache).  We use the same descriptive words for broccoli as we do for cupcakes—yummy and delicious!  Kids don’t usually get excited to eat broccoli when you tell them it’s healthy, but they might eat it when you tell them it’s delicious, buttery, and cheesy.
Mother and son doing the dishes together. They are talking and laughing as the boy washes and the mother dries dishes.


Another important piece of my family’s food culture is the cooking process.  My three-year-old often “helps” me cook, a source of wonderful encouragement for her to be a more adventurous and eager eater (even when it exercises all my patience). Allowing your kids to participate in the cooking process, even if they make a mess, will help develop competence and confidence in cooking and eating. My daughter started out just watching me cook, and I’d explain things to her before she’d run off after a minute or two.  Now, I always ask her if she’d like to help me, and we try to make her feel like an important part of cooking, setting the table, or cleaning up after dinner.
Essentially, we are trying to create an environment where eating all different kinds of foods, mostly homemade and from scratch, is normal everyday behavior.  Conversely, eating processed foods and “junk” food is not normal and it is only an occasional occurrence; however, we don’t forbid all treats because that seems to make them more desirable.  Even if we don’t categorize foods as being “junk” versus “wholesome” that often, it is more about creating an environment of balanced normality.


While my family most certainly doesn’t do everything “right”—and we definitely have our fair share of mealtime battles—our three year old is a great eater who only knows that all food is yummy and tastes delicious.  She’s never heard anything else from us.  Even if we don’t love a food, we try not to let on.  We may even cook things we don’t love periodically because we want all foods to be tried and accepted.
At first, it can be difficult to create a better family food culture, especially if older kids are complaining about certain things, so start small.  Maybe start by banning the words yucky or gross.  Remind them often that we don’t use those words when we talk about food; remind them instead that all food is yummy.  Even if it doesn’t sink in right at first, don’t worry, the seeds sown often take time to root and fully develop.
So, eat something yummy with someone you love and make it a habit you won’t regret.

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.
Thanksgiving: The Make-Ahead Menu
There are four things you never want to be late for: weddings, funerals, airplane flights, and—you called it—Thanksgiving dinner. Being early for Thanksgiving—particularly if you’re a contributing chef—is key to a healthy, happy holiday for everyone. Here are three recipes based on classic Thanksgiving dishes to help you get a jump-start on the ultimate feast, whether you’re a host or honorary guest.
Find a nearby Brookshire Brothers for all your needs and get started today!

Make-Ahead Baked Sweet Potatoes

(Recipe courtesy of our valued vendor partner Betty Crocker)
Make-Ahead Baked Sweet Potatoes
Prep: 15 min | Total: 1 hour 20 min | Nutrition information
This healthy side dish only takes 15 minutes to prepare—and it keeps well for up to 24 hours! Who knew saving time could taste so delicious?
Read more: Another great option is this crock-pot recipe for a sweet potato casserole!
6 medium sweet potatoes (2¼ pounds)
¼ cup sour cream
2 tablespoons milk
2 tablespoons packed brown sugar
2 tablespoons butter or margarine, softened
⅛ teaspoon salt
    • Heat oven to 375ºF. Pierce sweet potatoes with fork to allow steam to escape. Bake about 45 minutes or until tender.
    • Cut thin lengthwise slice from each potato; carefully scoop out inside of potato, leaving a thin shell. Mash potatoes in a large bowl until no lumps remain. Beat in sour cream and milk. Beat in brown sugar, butter, and salt until potatoes are light and fluffy.
    • Place shells in ungreased rectangular baking dish, 13x9x2 inches. Fill shells with potato mixture. Cover and refrigerate no longer than 24 hours.
    • Heat oven to 400ºF. Bake uncovered about 25 minutes or until potato mixture is golden brown. If baking filled shells immediately after mashing potatoes, bake about 20 minutes.
Read more: For another healthy idea, Angela Larson (R.D.) suggests brussels sprouts as a Thanksgiving side dish.


Slow-Cooker Chive-and-Onion Creamed Corn

(Recipe courtesy of our valued vendor partner Betty Crocker)
Slow-Cooker Chive-and-Onion Creamed Corn
Prep: 20 min | Total: 3 hour 0 min | Nutrition information
Keep things worry-free with this comforting side dish that’s crock-pot easy and bursting with sweet flavor.
Slow Cooker Liners
4 slices bacon
4½ cups frozen whole kernel corn (from two 1-lb bags), thawed
½ medium red bell pepper, chopped (½ cup)
½ cup milk
¼ cup butter or margarine, melted
1 teaspoon sugar
½ teaspoon salt
⅛ teaspoon pepper
1 container (8 oz) reduced-fat chive-and-onion cream cheese
    • Place a slow cooker liner inside a 5 to 6½ quart slow cooker bowl. Make sure that the liner fits snugly against the bottom and sides of the bowl, and pull the top of the liner over the rim of the bowl.
    • In a 12 inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
    • Mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon in the cooker. Refrigerate the remaining bacon.
    • Cover and cook on a High heat setting for 2 to 2 ½ hours.
    • Stir in cream cheese. Cook on a High heat setting for 10 more minutes. Stir well and then sprinkle with remaining bacon. Corn can be kept warm on a Low heat setting for up to 1 hour.
Read more: Catering Coordinator Kate Rudasill shares some favorite family traditions that she’s thankful for, including homemade yeast rolls and cheesy broccoli casserole!


Layered Pumpkin Cheesecake

(Recipe courtesy of our valued vendor partner Betty Crocker)
Layered Pumpkin Cheesecake
Prep: 40 min | Total: 10 hour 35 min | Nutrition information
This highly-rated cheesecake recipe doubles the flavor with a layer of classic vanilla stacked with a layer of spiced-up pumpkin. Make it up to 24 hours ahead of your Thanksgiving get-together!
Read more: Pumpkin’s great for breakfast too. Check out this nutritious Pumpkin Seed Pecan Oat Granola recipe from our Cooking with Kate blog series!


2 cups gingersnap cookie crumbs
¼ cup butter or margarine, melted


4 packages (8 oz each) cream cheese, softened
1½ cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
    • Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up the side of the pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
    • In a large bowl, beat cream cheese with electric mixer on medium speed until just smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, until just blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
    • Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
    • Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
    • Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing the side of the pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
    • Run knife around the edge of the pan to loosen cheesecake again; carefully remove the side of the pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.
Still short on time? We’d LOVE to help you put an effortless holiday dinner on the table. Visit a Brookshire Brothers deli to order a dinner today!