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.
      • 1 sleeve Club crackers
      • ¾ cup grated Parmesan cheese
      • 1 lb thinly sliced bacon
      • 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.
      • 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)
      • 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.
      • 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
      • 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

      • 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
      • 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. 
      • 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
      • 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

      • 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
      • 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
      • 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
      • 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
      • 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
      • 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
      • 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 
      • 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
      • 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
      • 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
      • Johnsonville Bratwurst
      • Red, green and yellow bell pepper
      • 1/2 white onion
      • Mushrooms (optional)
      • Jarred tomato/spaghetti sauce
      • Garlic powder
      • Red chili flakes (optional)
      • 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

      • 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
      • 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

      • 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
      • 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
      • 1 package of Bar-S Skinless Smoked Sausage
      • 1 cup pancake mix
      • 1/3 cup water
      • 2/3 cup vegetable oil
      • 8 wooden skewers
      • 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
      • 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)
      • 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

      • 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
      • 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
      • 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
      • 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


      • 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
      • 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

      • 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
      • 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
      • 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


      • 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!
5 Meals for $50 - 9/25/2019
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 - Sheet Pan Fajitas

Sheet Pan Chicken Fajitas
      • 3 tbsp. vegetable, grapeseed or avocado oil, divided
      • 1 1/2 lbs Mama Julia Marinated Breast Fajitas
      • 1 pkg fajita mix
      • 10 ct pkg of Fresh Harvest flour tortillas
      • 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 fajita mix.
      • Carefully remove the hot baking sheet from the oven and spread the fajita mix evenly across the sheet. Place in the oven and bake for 8 minutes.
      • Meanwhile, in the same bowl, combine the remaining oil with the chicken.
      • 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 and serve with desired toppings. Such as cheese, sour cream and fresh lime.

Meal 2 - Loaded Chili Baked Potato

Loaded Chili Baked Potato
      • 4 russet potatoes
      • 2 cups chili
      • 4 tablespoons butter (softened)
      • 1 cup shredded cheddar cheese
      • 4 tablespoons sour cream (optional)
      • ¼ cup green onion (optional)
      • Preheat oven to 400 degrees.
      • Scrub potatoes and pat dry. Use a fork to pierce the potato, then place on a baking sheet.
      • Bake the potatoes for one hour or until they are cooked through.
      • Heat the chili.
      • Split the potatoes and scrape potato until fluffy. Add butter and salt and pepper.
      • Top the split potatoes with the chili, cheese, sour cream, and green onions.
      • Serve immediately with a side of Fresh Express salad.

Meal 3 - Spaghetti and Meatballs

Spaghetti and Meatballs
      • 1 package of Johnsonville Meatballs (24oz) (your choice of Classic Italian style, Three Cheese Italian Style or Homestyle)
      • Food Club Pasta Sauce (24 oz) (choose your flavor)
      • Skinner Spaghetti Pasta (12 oz)
      • In a large saucepan, combine meatballs and your favorite sauce.
      • Bring to a boil, stirring often.
      • Reduce heat and cover pan.
      • Simmer:  20-25 minutes or until hot
      • Cook pasta according to package directions.
      • Toss meatballs, sauce and hot pasta together
      • Garnish with parmesan cheese or chopped parsley, if desired.
*Serve with any Green Giant Steamers (10 oz)

Meal 4 - Breakfast Dinner

Bacon and Eggs
      • 1 dozen Fresh Harvest large eggs
      • 2 pkgs Butterball Thin & Crispy Bacon (6oz pkgs)
      • Potatoes left over from Loaded Chili Baked Potato night
      • Cook the eggs your favorite way and fry the bacon in a skillet with oil until your desired level of crispness.
How to make Home Fries
      • Scrub potatoes (peel if desired) and cut into 3/4" cubes.
      • Place potatoes in a pot of cold water and bring to a boil. Once boiling, let cook about 4-6 minutes or until slightly tender when poked with a fork. Drain potatoes well.
      • Add 1 tablespoon butter and olive oil into a pan. Add potatoes, seasoned salt and pepper. Cook until golden stirring occasionally, about 15-20 minutes adding more butter if needed.
      • Serve warm.
*Optional cook with onions.

Meal 5 - Chili Mac

Chili Mac
      • 1 Kraft Deluxe Macaroni & Cheese Dinner
      • 1 Can Wolf Brand Chili 
      • Cook the macaroni and cheese following the directions on the packaging.
      • Once macaroni and cheese is done and cheese sauce is mixed in pour can of Wolf Brand Chili into the pot with the macaroni and cheese and mix well.
      • Heat on low heat on stovetop until chili is hot.
      • Serve warm with Food Club Green Beans and Pepperidge Farm Texas Toast on side.
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!
5 Meals for $50 - 9/11/2019
Do you dread the process of planning dinners for the week? Do you feel overwhelmed with all the shopping, prepping, and cooking when it comes to feeding your family? Sweat no more. We're here to make it easier for you with this easy guide that will save you time AND money. Keep reading for five complete dinners to feed your family of four—all under $50! You can find all the recipes below, as well as an easy to follow shopping list!
5 Meals for $50 - 9/11/2019

 Meal 1 - Frito Pie

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

Meal 2 - Roasted Garlic Pork Tenderloin

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

Meal 3 - Hamburger Steaks with Mushroom Gravy

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

Meal 4 - Meatloaf and Mashed Potatoes

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

Meal 5 - Pizza and Salad Dinner

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

Ham and Biscuit Egg Bake

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

One Skillet Sausage and Veggie Hash

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

 Apple Muffins with NUTELLA® Hazelnut Spread

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

Bananas Foster French Toast

Bananas Foster French Toast
*Recipe courtesy of our vendor partner Betty Crocker.
      • 8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
      • 8 eggs
      • 1 cup milk
      • 2 1/2 cups real maple syrup
      • 1 teaspoon rum extract
      • 6 ripe bananas, cut into 1/2-inch slices
      • 1 cup chopped pecans
      • Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
      • Arrange bread cubes in baking dish.
      • In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk.
      • Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
      • Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges.
      • Let stand 7 to 10 minutes before serving.
      • Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm.
      • Stir in rum extract.
      • Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture.
      • Serve immediately with remaining syrup.
Visit your local Brookshire Brothers for all your breakfaSt and family meal needs!