Real Fresh, Real Delicious, and Real Satisfying
Slow-Roasted Extra Juicy Whole Chicken
Feeling adventurous? Here are three more takes on roast chicken: Mediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme, Peruvian Roast Chicken with Cilantro and Jalapeño Sauce, Balsamic Roast Chicken and Potatoes
- Preheat oven to 325 degrees. Rub chicken all over with extra virgin olive oil. Generously season with salt and pepper. Sprinkle on added seasoning, as desired.
- Roast, breast side up for 70-90 minutes, until breast registers 160 degrees on a thermometer.
- Let cool and shred meat. Shredded meat may be stored in the refrigerator for up to 4 days.
Double Protein Veggie Wrapper’s Delight
- Assemble wraps by placing turkey on top of wrap following by guacamole, lettuce, shredded carrots, snap peas, shredded chicken, and cherry tomatoes.
- Drizzle with salad dressing if desired.
- Roll up and take a walk while you eat!
Garden Salad with Shredded Chicken and Homemade Balsamic Vinaigrette
- Assemble salad with lettuce and vegetables, topping with chicken and nuts, as desired. Add black pepper to salad as desired.
- To prepare dressing, add equal parts balsamic vinegar and olive oil to a mason jar with a pinch of salt, seal tightly with lid and shake until emulsified.
- Drizzle salad with dressing and serve.
Sweet and Crunchy Chicken Salad
Visit your local Brookshire Brothers to get cookin' today!
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.
- Turkey and cheese roll-ups (Turkey mummies, if you will!)
- Fruit of any kind, but especially easy finger foods like grapes, oranges, apple slices, or bananas
- Yogurt cups
- Cheese sticks of all kinds (There are tons of different flavors to choose from at your local Brookshire Brothers!)
- Cucumber slices with a little vinegar, salt, and pepper
- Cinnamon toast with butter on whole wheat bread
- Or see some of my favorite grab-and-go snack options here!
- Fruit snacks and gummies, especially with natural flavors and colors (These fruit-filled recipes are frightfully good—and healthy!)
- Inexpensive trinkets such as stickers, temporary tattoos, or bouncy balls
- Simple chocolates
- 100% fruit juice in small boxes or pouches
- Snack-sized bags of freeze dried fruit, raisins, or pretzels (Another wicked-good snack to try: Rice Krispies Treats with fall flavors and fun topping ideas!)
- Small bags of pre-popped popcorn (Make your scary movie night really pop with these three fun popcorn recipes!)
Broiled Parmesan White Fish
- 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
- 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!
Cucumber, Mint, Tomato, and Fresh Mozzarella Salad
- 1 large cucumber, seeded, and diced (peeling optional)
- 1 cup cherry tomatoes, halved
- 4 ounces fresh mozzarella “pearls”
- 1 sprig of mint, chopped fine
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- Pepper to taste
- Add all ingredients to a large bowl and toss gently to combine. Serve.
5 Easy Picks For a Real Fresh, Real Delicious Summer
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A Berry Pretty Salad
- Toast pecans lightly in a dry skillet over medium-high heat, stirring frequently, for about 6 minutes or until fragrant. While still warm, add honey to pecans and toss to coat.
- Mix extra virgin olive oil, balsamic vinegar, Dijon, and salt in jar or container. Shake vigorously until emulsified.
- Divide lettuce between two bowls for two large dinner salads or four bowls for smaller side salads. Top with toasted pecans, crumbled goat cheese, berries, and salad dressing. Add cracked pepper to salad, to taste. Garnish with pansies or violas for an extra special and beautiful salad.
Make-Ahead Baked Sweet Potatoes
- 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.
Slow-Cooker Chive-and-Onion Creamed Corn
- 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.
Layered Pumpkin Cheesecake
- 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.
I am a seasoned road trip veteran. We’ve taken a road trip the last four years in a row, and on the last two, we had our young daughter with us. We are either brave or foolish—even so, it’s always an adventure. While my husband tunes up the car and packs his swimsuit, it’s my job to do the other 97% of the packing, including the obligatory road trip food. The first year I loaded the back seat down with enough food to last us a month—that was my first mistake. Even worse, I forgot to pack the mustard and Tabasco sauce, which are absolute necessities for every sandwich—according to my Cajun husband—outside of peanut butter and jelly. It was a tragedy (despite the fact that I remembered everything else). Knowing how much food to pack and what works best is different for each trip and family, but I have a few ideas that can help make the road to delicious eating a little smoother and tastier.
To save time and money, eat out only one or two meals a day while planning your other meals/snacks as picnics or road meals. You might enjoy spending a little more on fewer meals rather than stopping at every fast food joint you pass; plus, you’ll probably eat a little healthier too.
Become a sandwich connoisseur. For a quick and easy meal, I love to stuff some sandwich bread, tortilla, naan, or pita with a pre-drained package of wild Alaskan salmon (other deli meats are welcome as well). If you are feeling adventurous, add some diced apple or other dried fruit. For taste, I also keep a small bottle of mustard and a few individual packs of mayonnaise.
Try to space out your snack and meal times when you’re driving long stretches; it’ll give you something to look forward to and help break up the journey. More importantly though, be sure to avoid over-grazing. An endless snack of chips can ruin your appetite for anything higher quality and more nutritious.
If you have a cooler, pack foods that are portable, satisfying, and nutritious. Produce like apples and carrots almost always keep things wholesome and convenient. Other easy options include cheese sticks, sandwich meat slices, small packs of hummus dip, or PB&Js.
Make your own trail mix with nutrient rich goods like pecans, walnuts, almonds, sunflower seeds, chocolate chips, and a variety of dried fruits.
There’s nothing wrong with enjoying a few treats—it is a vacation after all—but focus onbalancing it out with some more nutritious snacks. Cheesy popcorn, dried pea snacks, beef jerky, parmesan crisps, nuts and seed—these are great savory snacks to complement that sweet tooth. You might also check out alternative chips like black bean or naan chips.
For breakfast or a sweet snack, try dried fruit or fruit based granola bars like Kind bars or Lara bars. Individually wrapped chocolates are also a sweet way to finish a meal.
For more perishable items, stop by a grocery store intermittently to re-stock rather than trying to pack everything you need for the whole trip. That’s a great time to fuel up with fresh fruit, protein-packed yogurt (go Greek!), and a bottle of probiotic-rich kombucha tea.
Keep things clean by packing paper towels, plastic cutlery, paper plates, wet wipes, and hand sanitizer. You never know if your picnic time will be right after stopping by a random roadside petting zoo. (Special note: When your husband “graciously” offers to hold your child and hands you a bag of petting zoo food while you’re inside the pen, do not accept—unless you enjoy being trampled by livestock.)
For the little ones, a squeeze pouch can be a lifesaver (or a nightmare if they use it as their own personal volcano pouch). Try different varieties of fruits, veggies, and higher protein style pouches to balance out the nutrition. Above all, always supervise. Otherwise, they might end up painting your vehicle’s interior with sweet potatoes.
No matter if your journey is to the local playground or across the country, it can always be a healthy and delicious adventure. As for me, I always remember to pack the Tabasco now, but I might forget to bring my toothbrush. Priorities. Bon voyage!