Cooking With Kate: One-Pot Chicken Fajita Pasta
One-Pot Chicken Fajita Pasta
Ingredients
      • 2 tablespoons olive oil
      • 1 lb. chicken breasts, thawed
      • 1 package taco seasoning or 3 tablespoons fajita seasoning
      • 1 medium onion, small diced
      • 2 bell peppers (green, red, orange, or yellow), small diced
      • 3 cloves garlic, minced
      • 2 cups chicken broth
      • ½ cup heavy cream or half and half
      • 1 (10 oz) can diced tomatoes and green chiles (Rotel)
      • 8 oz uncooked pasta (penne, rotini, fusilli, gemelli, farfalle, campanelle, cavatappi, or orecchiette)
      • ½ teaspoon salt
      • ½ teaspoon fresh ground pepper
Directions
      • Cut the chicken into bite-sized pieces. Season with half of the taco seasoning. Heat 1 tablespoon olive oil over high heat in a large skillet with a lid. Add the chicken to the skillet and cook, without stirring, until one side is browned, about 1-2 minutes. Turn the chicken to the other side and cook until browned. Remove the chicken from the skillet and set aside.
      • In the same skillet, heat the remaining olive oil over high heat. When the oil is very hot again, add the onions, bell peppers, and the rest of the taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate/bowl with the chicken.
      • In the same skillet, add the chicken broth, cream or half and half, diced tomatoes, uncooked pasta, salt and pepper. Stir to combine and bring to a boil; cover, reduce heat to medium-low, and cook for 10-12 minutes (depending on your pasta shape) until pasta is al dente and liquid is mostly absorbed. Add the chicken, peppers, and onion back to the skillet and stir to combine. Cook an additional 2-3 minutes until everything is heated through.
      • Serve immediately with steamed/roasted vegetables or a green salad.
Visit your local Brookshire Brothers for all your fajita needs!
 

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.
 
Real Fresh, Real Delicious Chicken Pot Pie
Pot pie - the humblest of titles, but it is so much more than it sounds.  Creamy filling studded with vegetables and chicken topped with savory crust – it is the ultimate one-pot dinner.  I have always enjoyed pot pie, but shied away from making it because I thought it would be complicated to prepare at home.  I’m so glad I gave it a go because I was wrong.  It was so easy and delicious that this recipe will definitely be part of my regular dinner rotation.  This recipe is a little “fancier” than your typical pot pie, but this only means it has more amazing flavor but without any extra fuss.  The vegetables can easily be swapped out for your favorites to use whatever you have on hand.  I also love it with roasted cherry tomatoes or cauliflower, or you could go with the traditional favorites, peas and carrots.  Give homemade pot pie a try, and I promise you won’t be disappointed.
Chicken Pot Pie with Roasted Vegetables and Sage

Chicken Pot Pie with Roasted Vegetables and Sage

Adapted from Half-Baked Harvest – Super Simple by Tieghan Gerard

Ingredients

      • 3 tablespoons extra-virgin olive oil
      • 12 ounces petite baby carrots
      • 2 cups of broccoli florets, washed and chopped in bite-sized pieces
      • 2 stalks of celery, diced (optional)
      • 1 ¼ pounds boneless, skinless chicken tenders (or 1 ½ cups cooked rotisserie chicken shredded)
      • 3 tablespoons butter
      • 2 shallots, chopped fine
      • 2 tablespoons fresh sage leaves, chopped, plus whole leaves for serving
      • 1 ½ teaspoons dried thyme leaves
      • 1/3 cup all-purpose flour
      • 3 cups low-sodium chicken stock (I prefer high protein type)
      • 1 cup whole milk
      • ¼ cup fresh parsley, chopped
      • 1 frozen or refrigerated prepared roll-out style pie crust, thawed
Directions
      • Move oven rack to middle position and preheat oven to 425 degrees. 
      • Cover a large rimmed baking sheet with a piece of aluminum foil and toss carrots, broccoli, and celery with 3 tablespoons of olive oil and sprinkle with salt and pepper.  Spread in an even layer on baking sheet.
      • Roast vegetables in the oven until they are lightly browned and beginning to get tender, about 20 to 25 minutes.  When finished, remove from oven, reduce oven temperature to 375 degrees, and set vegetables aside while preparing filling. 
      • (If using shredded rotisserie chicken, skip to step 5.)  While vegetables roast, heat a large 12-inch oven-safe skillet over medium high heat.  After pan is hot, add chicken tenders to dry pan and cook without moving for 3-4 minutes.  When they are well browned, they will release easily from the pan and then flipped to cook for an additional 3-4 minutes.  Remove chicken from the pan and set aside to cool slightly before chopping into bite sized pieces.
      • Reduce heat to medium and add butter to skillet.  After butter has melted add shallots, chopped sage, and thyme.  Cook, stirring often, until shallot is fragrant and butter is lightly browned with a nutty aroma, about 3-5 minutes. 
      • Add flour to pan, and cook for about 1 minute, stirring constantly.  Gradually whisk in broth and milk.  Bring to a simmer then reduce heat to medium-low.  Season with salt and pepper to taste.  Simmer until slightly thickened, about 10 minutes. 
      • Remove skillet from the heat and add chopped chicken, roasted vegetables, and chopped parsley.  Stir to combine.
      • Roll out prepared pie crust until it is large enough to cover filling in pan, and lay over the top of the filling in the skillet.  Cut a few slits in the top of the crust.  Brush with a little bit of melted butter or whole milk, if desired. 
      • Bake until pastry is golden brown, 40-45 minutes.  Let cool for 10 minutes, sprinkle with remaining fresh sage leaves, and serve. 
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.
Oven-Baked Nashville Hot Chicken Sliders Recipe
Grabbing a rotisserie chicken from your local Brookshire Brothers deli for these Oven-Baked Nashville Hot Chicken Sliders will make you the winner of the big game this weekend!
Nashville Hot Chicken Sliders Recipe

Nashville Hot Chicken Sliders

Ingredients
      • Food Club® Non-Stick Vegetable Oil Cooking Spray
      • 2½ cups shredded skinless rotisserie chicken breast meat
      • ½ cup Food Club® Ready To Serve Chicken Broth
      • 2 tablespoons Food Club® Light Brown Sugar
      • 1 tablespoon Food Club® Cayenne Pepper
      • 1 teaspoon Food Club® Garlic Powder
      • 1 teaspoon Food Club® Paprika
      • ½ teaspoon Food Club® Texas Style Chili Powder
      • 1 package (12 rolls) King’s Hawaiian Sweet Rolls, split lengthwise
      • 12 Food Club® Bread & Butter Chips plus additional for garnish (optional)
      • 1 cup pimento cheese spread
      • 1 tablespoon Food Club® Sweet Cream Unsalted Butter, melted
      • ½ teaspoon poppy seeds
Directions 
      • Preheat oven to 350°. Spray 11 x 7-inch baking dish with cooking spray.
      • In large skillet, cook chicken, broth, sugar, cayenne pepper, garlic powder, paprika and chili powder over medium-high heat 4 minutes or until heated through, stirring occasionally.
      • Place bottom rolls, cut side up, in prepared dish; top with chicken mixture, pickles, cheese and top rolls, cut side down. Brush tops of rolls with butter and sprinkle with poppy seeds; cover dish with aluminum foil.
      • Bake sliders 15 minutes or until heated through; uncover and bake 5 minutes or until tops of sliders are lightly browned. Let stand 5 minutes; cut into sliders and serve with additional pickles, if desired. Makes 12 sliders.  
Visit your local Brookshire Brothers for you watch party needs!
POSTED BY brookshire-blog
TAGS: recipes
CATEGORIES: Products We Carry
Cooking With Kate: Super Simple, Super Game Day Food
The BIG game is coming up this Sunday, February 2nd. Whether you watch the game for the football, the halftime show, or mute the game and just watch the commercials – one thing that makes it a great Super Bowl party is the food! Super Bowl snacks are legendary…and these three recipes are just what you need to keep the food prep simple and quick. Check out your local Brookshire Brothers for other great deals on all of your Super Bowl snacks!
 
Cooking With Kate: Super Simple, Super Game Day Food
 

Bacon-Wrapped Crackers

Makes 12-15 servings.
Ingredients
      • 1 sleeve Club crackers
      • ¾ cup grated Parmesan cheese
      • 1 lb thinly sliced bacon
Directions
      • Preheat oven to 250°F.
      • Lay the crackers face up on a large rack over a rimmed baking sheet.
      • Sprinkle evenly with grated Parmesan. Cut the bacon in half to make 3-4” pieces.
      • Wrap each cracker with a slice of bacon, being careful to not disturb the shredded cheese.
      • Place the bacon-wrapped crackers on the rack.
      • Bake at 250°F for 2 hours or until crackers are crisp and bacon is cooked through.
      • Serve warm or room temperature.

Mini Buffalo Chicken Cups

Makes 12-15 servings.
Ingredients
      • 6 tablespoons butter, melted
      • ½ cup hot sauce (Frank’s or other)
      • ¼ teaspoon seasoned salt
      • ¼ teaspoon black pepper
      • 2 cups shredded cooked chicken
      • 1 cup shredded sharp Cheddar cheese
      • 2 tablespoons ranch dressing or blue cheese dressing
      • ½ cup Food Club biscuit / baking mix
      • ½ cup milk                                                            
      • 2 eggs
      • ½ cup blue cheese crumbles
      • ½ bunch fresh cilantro, chopped
      • additional sauce (for drizzle)
Directions
      • Preheat oven to 375°F.
      • Spray a muffin cup pan with non-stick cooking spray.
      • In a small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
      • In a medium bowl, mix shredded chicken, cheddar cheese and ranch dressing.
      • Pour about half to three-fourths of the Buffalo sauce (reserve remaining for serving) into chicken mixture. Mix until combined.  
      • In a medium bowl, mix together baking mix, milk, and eggs with whisk or fork until blended.
      • Spoon 1 tablespoon of batter into each muffin cup. Top with about 1/4 cup chicken mixture.
      • Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
      • Bake at 375F for 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown.
      • Cool 5-10 minutes. Remove from pan and transfer to a serving tray.
      • Top with blue cheese, chopped cilantro and a drizzle of reserved Buffalo sauce.
      • Serve warm.

Roasted Corn Dip

Makes 8-12 servings.
Ingredients
      • 16 ozs. mayonnaise
      • 8 ozs. sour cream
      • 2 cups shredded sharp cheddar cheese
      • ½ tsp Cajun seasoning
      • 24 ozs. frozen corn and bell pepper blend
      • 4 green onions, finely chopped
Directions
      • Mix mayo, sour cream, cheddar cheese, and Cajun seasoning in a medium bowl.
      • Add corn/pepper mix and sliced green onions.
      • Mix well.
      • Store covered in the refrigerator until ready to serve or up to 3 days.
      • Serve with assorted chips and crackers.
For all of your game day needs visit your local Brookshire Brothers.

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.
A Twist On Taco Night!
Everybody loves taco night. It's simple, and everyone can make tacos their own! Just add sour cream, cheese, beans and more! Keep reading for extra savings on this phenomenal Tortilla Taco Salad we've prepared for you.
Taco Salad

Tortilla Taco Salad

Ingredients
      • 6 Fresh Harvest flour tortillas for burritos, 8 inch (from 11-oz package)
      • 1 lb prepared ground beef with Food Club Taco Seasoning
      • 1 can (15 oz) pinto beans, drained
      • 2 tablespoons sweet-spicy French dressing
      • 1 1/2 cups shredded lettuce
      • 3/4 cup chopped tomato (1 medium)
      • 3/4 cup shredded Mexican or taco-seasoned cheese blend (3 oz)
      • Food Club taco sauce, if desired
Directions
      • Heat oven to 400°F. To make tortilla bowls, cut 6 (25x12-inch) sheets of foil. Slightly crush each sheet to make 4-inch ball; flatten balls slightly with palm of hand.
      • On ungreased large cookie sheet, place tortillas in single layer; cover completely with another sheet of foil. Heat in oven 1 minute or just until warm. Remove tortillas from cookie sheet; place foil balls on same sheet. Top each ball with 1 warm tortilla, shaping tortilla gently to fit around ball.
      • Bake 6 to 8 minutes or until tortillas are crisp and lightly browned. Remove tortilla bowls from foil balls; place on wire rack. Cool 2 minutes.
      • Meanwhile, in medium microwavable bowl, mix taco sauce with ground beef, pinto beans and dressing. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 4 to 6 minutes or until hot.
      • Place tortilla bowls on plates. Spoon about 1/2 cup hot beef mixture into each tortilla bowl. Top each with 1/4 cup lettuce, 2 tablespoons tomato and 2 tablespoons cheese. Serve with taco sauce.

But wait, there's MORE!!  

We've prepared a feast of savings perfect to pair with this delicious dish—don't miss out!
 Taco Fast Feast
 Don't forget to view your weekly ad for more great deals! 
 

Fast Feast: Buy 2 lbs Ground Chuck, Get 3 Items Free

November 27 through December 10, 2019

When you buy 2 lbs Ground Chuck you can GET 3 items FREE:
 
1 - Food Club Taco Shells (12 ct) or Fresh Harvest Flour Tortillas (10 ct 14 oz)
1 - Food Club Taco Seasoning Mix (1.25 oz)
1 - On the Border Tortilla Chips (10-12 oz)
 
Save fast and feast big TODAY—find a store near you.* Can't find one of these items? Talk to your local store director!
 
*Promotion is not available at the following stores: 
 
Real Fresh, Real Delicious: Thanksgiving Sides – Color, Texture, and Flavor
Choosing the perfect sides to accompany your Thanksgiving meal can feel like an intimidating task. My favorite approach? Think color, texture, and flavor! Just like any well-composed meal, aim to vary these components with your chosen Thanksgiving sides so that the meal isn’t repetitive or monotonous. A little something colorful, a little something crunchy, and a little something spicy can go a long way toward making your Thanksgiving feast well-balanced, memorable, and most of all, delicious. 
Try one of these delicious recipes to add some color, flavor, and texture inspiration to your Thanksgiving spread this year. 
Happy Thanksgiving!

Crunchy Cabbage, Apple, and Pomegranate Salad

Crunchy Cabbage, Apple, and Pomegranate Salad

(Adapted from Smitten Kitchen’s Brussels sprouts, Apple, and Pomegranate Salad)

Note:  This recipe also works well with well washed and well-shredded kale leaves.  Recipe can be easily doubled to feed a crowd. 
Ingredients
      • ¼ large red onion, diced small
      • 2 tbsp. red wine vinegar
      • 1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
      • 3 tbsp. lemon juice (from one lemon)
      • 2 tbsp. honey
      • 3 tbsp. olive oil
      • 5 cups thinly sliced cabbage (10 oz.)
      • 3/4 cup fresh pomegranate seeds (from one large pomegranate)
      • 1 large unpeeled apple, cored and diced (any variety desired)
      • 3/4 cup pecans, lightly toasted and chopped coarsely
      • Salt and pepper to taste
      • 1/2  tsp. table salt
Directions
      • Pickle the red onions by combining them with red wine vinegar and ¼ teaspoon kosher salt. 
      • Set aside to pickle while preparing the other ingredients (at least 15 minutes). 
      • Combine lemon juice, honey, and olive oil in a well-sealed jar and shake vigorously to combine.  (Alternately, combine in a bowl and whisk well.) 
      • Combine cabbage, pomegranate seeds, and diced apple in a bowl. 
      • Drizzle dressing over the top, add pickled onions and all the pickling liquid, and toss to combine. 
      • Add toasted pecans and salt. 
      • Add black pepper to taste.
      • Serve. 
*Adapted from Smitten Kitchen’s Brussels sprouts, Apple, and Pomegranate Salad

Spicy Roasted Cauliflower with Pecorino Romano Cheese

Ingredients
      • 1 head cauliflower, washed and outer leaves trimmed
      • 2 tbsp. extra virgin olive oil
      • 2-3 tbsp. grated Pecorino Romano cheese
      • ½ tsp. red pepper flakes (or less if a less spicy dish is desired)
      • Salt and pepper
Directions
      • Position oven racks to top and bottom positions. 
      • Preheat oven to 450 degrees. 
      • Prepare a large sheet pan.
      • Halve cauliflower through central stem.
      • Cut each half into four equal wedges.
      • Trim bottom of cauliflower stem to remove any tough parts. 
      • Place on sheet pan and drizzle with olive oil. 
      • Sprinkle evenly with salt and pepper, to taste. 
      • Place cauliflower on bottom rack of oven and roast for 10-12 minutes. 
      • Rotate pan and move to top rack of oven for an additional 10 minutes until cauliflower is tender and edges have browned. 
      • After removing from oven place on serving platter and sprinkle with grated cheese and red pepper flakes. 
      • Serve immediately.

Mashed Sweet Potatoes

Mashed Sweet Potatoes
Ingredients
      • 4 tbsp. unsalted butter, cut into 4 pieces
      • 2 tbsp. half and half
      • ½ tsp. table salt
      • ½ tsp. granulated sugar
      • 2 pounds sweet potatoes
Directions
      • Combine butter, half and half, salt, sugar, and sweet potatoes in a 3 to 4 quart saucepan. 
      • Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with a fork, 35-45 minutes. 
      • Off heat, mash sweet potatoes in saucepan with potato masher. 
      • Stir in pepper and serve immediately.  
*Adapted from America’s Test Kitchen
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 - 10/23/2019
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 - Oven Baked Barbecue Drumsticks

Oven Baked Barbecue Drumsticks
Ingredients
      • Two dozen Chicken Drumsticks
      • ½ cup olive oil
      • 2 tsp garlic salt
      • 1 tsp black pepper
      • 1 tsp paprika
      • ½ tsp onion powder
      • 3 cups of your favorite BBQ sauce or to taste
Directions
      • Preheat oven to 400° and line a rimmed baking sheet with foil. Spray foil with cooking spray.
      • In a large bowl or ziploc bag mix the olive oil, garlic salt, black pepper, cayenne pepper, paprika, and onion powder together. Coat the drumsticks in the mixture.
      • Place drumsticks on foil lie baking sheet and bake chicken for 20 minutes.
      • Remove from oven.
      • Using a silicone brush, coat the chicken with BBQ sauce and bake at 400° another 20 to 25 minutes (or until the chicken is done 165°) turning the heat up to 450° the last 5 minutes to caramelize. Cooking times may vary based on the size of your drumsticks.
      • Remove from oven and serve.
Serve with Kraft Macaroni and Cheese and your favorite Food Club Canned Vegetable.

Meal 2 - Marc Angelo Skewers with Rice and Veggies

Marc Angelo Skewers
How to prepare Marc Angelo Skewers
      • Cook on foil-lined baking sheet, sprayed with cooking spray.
      • Preheat oven to 425°F (220°C).
      • Cook for 18 to 20 minutes.
      • Turn once or twice.
Serve with Doguet's Long Grain Rice and your favorite PictSweet Farms Southern Classic Frozen Vegetables.

Meal 3 - Homemade Chili

Homemade Chili
Ingredients 
      • 1 lb ground beef
      • 1/2 cup chopped onion
      • 1/4 teaspoon garlic powder
      • 1 tablespoon chili powder
      • 1 Save $teaspoon ground cumin
      • ½ teaspoon salt
      • 2 (8 oz) cans Hunt’s Tomato Sauce
      • 1 (14.5 oz) can Food Club Diced Tomatoes
      • 1 (12 oz) can Food Club Red Kidney Beans, drained
      • 1 (12 oz) can Food Club Pinto Beans, drained 
Directions
      • In 3-quart saucepan, cook beef, onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
      • Stir in garlic powder, chili powder, cumin, salt, tomato sauce and diced tomatoes.
      • Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
      • Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.
Toppings (optional)
      • Finely chopped red onion
      • Shredded Colby-Jack cheese
      • Fresh cilantro leaves
      • Sliced Jalapenos 
Serve with French bread. 

Meal 4 - Cowboy Casserole

Cowboy Casserole
Ingredients
      • Bag 32oz frozen tater tots
      • 1 lb lean ground beef
      • 1 can Food Club Whole Kernel Corn, drained
      • 1 can Food Club Green Peas, drained
      • 1 can condensed Food Club Cream of Chicken Soup
      • 1 cup shredded cheddar cheese. divided
      • ⅓ cup 2% milk
      • 2½ tablespoons sour cream
      • ¾ onion powder
      • ¼ pepper
Directions
      • In a large skillet, cook beef over medium heat until no longer pink.
      • Stir in the soup, ½ cup of cheese, milk, sour cream, onion powder, corn, green peas and pepper.
      • Place ½ of the bag of tater tots in a greased baking dish.
      • Layer with beef mixture and remaining tater tots; sprinkle with remaining cheese.
      • Bake, uncovered, at 375 degrees for 25-30 minutes or until bubbly.

Meal 5 - Bratwurst and Peppers

Bratwurst and peppers
Ingredients
      • Johnsonville Bratwurst
      • Red, green and yellow bell pepper
      • 1/2 white onion
      • Mushrooms (optional)
      • Jarred tomato/spaghetti sauce
      • Garlic powder
      • Red chili flakes (optional)
Directions
      • Saute sausages in a skillet for 10 minutes and then cut them in 1/2 inch pieces.
      • Meanwhile heat up the mushrooms, if you choose to use them. As their juices start to release, add onions and peppers, cooking around 2 minutes or so. They don not need long to cook, so add sausages back in after that along with garlic, salt & pepper and optional red chili flakes.
      • Add your tomato sauce, then cook another couple minutes. Serve immediately!
Serve with Doguet's Long grain rice.
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!
Easy Fall Desert with No-Bake Pumpkin Cheesecake
Fall holiday celebrations are full of everything pumpkin. From pumpkin spice lattes to pumpkin pies. We have a spin on a traditional favorite with cheesecake mixed in. Keep reading for our No-Bake Pumpkin Cheesecake.
No Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake

Ingredients
      • 1 15 oz can pumpkin pie filling
      • 16 oz cream cheese, softened
      • ½ cup sugar
      • ¾ stick butter or margarine, softened
      • 2 cups frozen whipped topping, thawed
      • 1 large graham cracker pie crust or two small
      • 1 tablespoonful cinnamon
Directions
      • With a mixer, mix the cream cheese, sugar, cinnamon and butter in a large bowl on medium speed until creamy.
      • Gradually add the pumpkin pie filling, beating on low speed until blended.
      • Mix in whipped topping until blended; spoon into crust.
      • Refrigerate overnight.
      • Serve with whipped topping if desired and sprinkle with cinnamon.
Grab holiday desert ingredients at your local Brookshire Brothers.
5 Meals for $50 - 10/09/2019
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 - Stouffers Family Size Lasagna Fast Feast

Lasagna Fast Feast
 This meal features our Fast Feast with Stouffers Lasagna, Food Club Parmasan Cheese, Food Club Garlic Toast and Fresh Express Salad. Visit your weekly ad for details. 

Meal 2 - Original Ranch Pork Chops

Original Ranch Pork Chops

Ingredients
      • 1 tbs Hidden Valley – Original Ranch Seasoning & Salad Dressing Mix
      • Dash of paprika
      • 6 pork loin rib chops, about 1-inch thick
      • Kosher salt and ground black pepper to taste
 Directions
      • Preheat oven to 450°F.
      • In small bowl, stir the seasoning mix with a dash of paprika.
      • Season the chops on both sides with salt and pepper; then sprinkle both sides with the seasoning mixture.
      • Place a rack in the middle of the baking sheet.
      • Arrange the chops on top. Bake the pork chops for 20 minutes, turning once halfway, until browned or and internal temperature of 160°F is reached.
      • Serve immediately with roasted potatoes and Food Club Green Beans.

Meal 3 - Twisted Tornado Dogs

Twisted Tornado Dogs
Ingredients
      • 1 package of Bar-S Skinless Smoked Sausage
      • 1 cup pancake mix
      • 1/3 cup water
      • 2/3 cup vegetable oil
      • 8 wooden skewers
Directions
      • Pour vegetable oil into large skillet and bring to a medium heat.
      • Insert a skewer into each sausage.
      • Starting at the bottom, make an incision in each sausage and twist upwards to create a spiraled cut along the entire length of the sausage.
      • Create a gap between each layer by gently pulling the sausage down the skewer.
      • Mix water and pancake until you achieve a dough-like consistency. Add additional pancake mixture if needed to make the dough more workable.
      • Section dough into eight even balls and roll into long strips.
      • Wrap a dough strip around each sausage, tucking the dough into the open slits of the sausage.
      • Place sausage in the heated oil. Rotate every 30 seconds until evenly browned (approximately 2-3 minutes).
      • Remove and serve immediately.
*Recipe courtesy of our vendor partner Bar S.

Meal 4 - Easy Chicken with Tomatoes and Spinach

Easy Chicken With Tomatoes and Spinach
Ingredients
      • 1 tablespoon olive or vegetable oil 
      • 4 boneless skinless chicken breasts (about 1 1/4 lb)
      • 1 clove garlic, finely chopped
      • 1/2 teaspoon dried oregano leaves
      • 1/2 teaspoon seasoned salt
      • 1/4 teaspoon pepper
      • 1/4 cup dry white wine or water
      • 2 medium plum (Roma) tomatoes, sliced (about 1 cup)
      • 1 bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)
Directions
      • In 12-inch nonstick skillet, heat oil over medium heat.
      • Sprinkle chicken with garlic, oregano, seasoned salt and pepper.
      • Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
      • Stir wine into skillet.
      • Top chicken with tomato slices.
      • Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
      • Add spinach.
      • Cover; cook 2 to 3 minutes longer or until spinach is wilted.
*Recipe courtesy of vendor partner Betty Crocker.

 Meal 5 - Jambalaya with Kountry Boys Smoked Sausage

Jambalaya with Sausage

Ingredients
      • 1 (5.0 ounce) package of RICE-A-RONI® Red Beans & Rice
      • 1 (12 oz) package of sliced (1 inch slices) Kountry Boys Smoked Sausage
      • 1 tablespoon margarine
      • 2 cups water
      • 1 (14-1/2 oz) can Food Club tomatoes, undrained, chopped
      • 1/2 cup chopped onion
      • 1/2 cup chopped celery
      • 1/2 cup chopped green bell pepper
 Directions
      • In a medium saucepan, combine rice-bean mix, 2 cups water, 1 Tbsp. margarine, Special Cajun Seasonings, chopped veggies and sliced sausage; bring to a boil.
      • Cover, reduce heat to low and simmer 20-25 min. or until rice is tender. Rice will be saucy.
      • Let stand 5 min. before serving.
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!
Hearty Italian Dishes for Italian Heritage Month
When most people think of Italian food, they think of pizza and hearty plates of pasta with cheese and tomato sauces. Well, October is Italian Heritage Month, and we are celebrating with four recipes to celebrate some of the staples of delectable Italian foods.
Italian Heritage Month

Easy Italian Sausage Pizza

Easy Italian Sausage Pizza
Ingredients
      • 1 package Johnsonville Fresh Italian Mild, Sweet, or Hot Ground Sausage.
      • 1 24 oz package prepared gourmet pizza crusts (2 crusts)
      • 1½ cups pizza sauce
      • 2½ cups shredded mozzarella cheese, divided
      • 1 medium green bel pepper, chopped
Directions
      • Preheat oven to 425 F°.
      • Place two pizza crusts on baking sheets or pizza pans. Spread Pizza sauce over crusts.
      • Top each with 1 cup of cheese. Pinch the sausage into 1- inch pieces and arrange on pizzas.
      • Sprinkle with the green pepper and the remaining cheese.
      • Bake for 8-12 minutes or until the sausage is no longer pink and reaches 160 F° and the cheese is melted.
 *Recipe courtesy of our vender partner Johnsonville. 

Slow-Cooker Italian Sausages and Peppers with Rotini

Slow-Cooker Italian Sausage and Peppers with Rotini

 

Ingredients
      • 1 package (19.5 oz) turkey Italian sausages, cut into 1-inch pieces
      • 1 cup finely chopped sweet onion
      • 4 cloves garlic, finely chopped (2 teaspoons)
      • 2 medium yellow bell peppers, cut into 1/2-inch pieces
      • 2 medium red bell peppers, cut into 1/2-inch pieces
      • 1 jar (26 oz) tomato pasta sauce
      • 4 1/2 cups uncooked rotini pasta (12 oz)
      • 6 tablespoons shredded Parmesan cheese
Directions
      • Spray 3- to 4-quart slow cooker with cooking spray.
      • In cooker liner, mix all ingredients except pasta and cheese.
      • Cover; cook on Low heat setting 6 to 8 hours.
      • Cook and drain pasta as directed on package.
      • Serve sausage mixture over pasta; sprinkle with Parmesan cheese.
*Recipe courtesy of our vendor partner Pillsbury. 

Baked Manicotti with Three Cheeses

 Baked Manicotti with Three Cheeses

 Ingredients
      • 10 Skinner Manicotti pasta shells
      • 15 oz ricotta cheese
      • 1½ cups reduced fat shredded mozzarella cheese
      • ½ cup shredded parmesan cheese
      • 1 egg beaten
      • ¼ cup chopped parsley
      • ¼ tsp salt
      • 1/8 tsp ground black pepper
      • 1½ cups pasta sauce
      • ½ cup water
Directions
      • Preheat oven to 375 F°.
      • Prepare pasta according to package directions; drain.
      • Place ricotta cheese in medium bowl. Stir in 1 cup of the mozzarella, parmesan, egg, parsley, salt, and ground black pepper. Mix well.
      • Fill pasta with the cheese mixture, using a teaspoon.
      • Combine pasta sauce with water; pour half the sauce mixture into a 7 x 11-inch baking dish. Arrange filled pasta in dish and top with the remaining sauce. Sprinkle with remaining mozzarella.
      • Cover with foil and bake for 40 minutes. Pace under broiler briefly if desired.
 *Recipe courtesy of our vender partner Skinner pasta. 

Grilled Italian Chicken Foil Packs

Grilled Italian Chicken Foil Packs
Ingredients
      • 4 boneless skinless chicken breasts (about 1 1/4 lb)
      • 1 medium yellow bell pepper, cut into 4 wedges
      • 4 plum (Roma) tomatoes, cut in half
      • 1 small red onion, cut into 8 wedges
      • 1/2 cup reduced-fat Italian dressing

Directions

      • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil.
      • Place 1 chicken breast, 1 bell pepper wedge, 2 tomato halves and 2 onion wedges on center of each sheet.
      • Pour 2 tablespoons dressing over chicken and vegetable mixture on each packet.
      • For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet.
      • Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
      • Fold other sides to seal.
      • Place packets on grill over medium heat.
      • Cover grill; cook 18 to 22 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
      • Place packets on plates.
      • Cut large X across tops of packets; carefully fold back foil.
 *Recipe courtesy of our vender partner Betty Crocker.
Find these Italian staples and more at your local Brookshire Brothers!

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