Matt Baker is a pharmacist with Brookshire Brothers Pharmacy in Lufkin. He received his undergraduate degree from Texas A&M University in 2005 and his Doctor of Pharmacy from the University of Houston in 2010. He writes a monthly pharmacy and wellness article for the Lufkin Daily News and is active in the community. Matt's passion is serving his patients while ensuring that they are equipped to understand and take their medications properly.
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!
- One of my favorite new products is fermented sauerkraut, which is full of healthy probiotics and has a fresh salty and tangy crunch. It can be eaten alone as a side dish or on sandwiches and hot dogs (like pickles). While it’s usually located in the refrigerated section of your Brookshire Brothers, you can also just ask your store manager, or make a product request!
- If you don’t have time for fresh fruit, there are other good options (with minimal added sugars) to choose from: dried fruit, cut fruit packed in juice, or individually wrapped packages of unsweetened apple sauce.
- Some great vegetable options include fresh baby carrots, cucumber, cherry tomatoes, sugar snap peas, broccoli, cauliflower, radishes, celery, and bell pepper strips.
- boiled eggs
- cold cuts and cheese roll-ups
- tortilla and cream cheese roll-ups
- tuna salad, chicken salad, pasta salad, or egg salad on a bed of lettuce or with a side of wholesome crackers
- cream cheese and turkey bagel-sandwiches
- sandwiches of all varieties
April showers bring May flowers and these bright and cheery lunchboxes celebrate the best of both!
Springtime brings lots of colorful fun, so we’re celebrating by adding it into our lunchboxes! We’ve got two bright and cheery combos sure to bring a smile to any kid’s face.
Our first lunchbox isn’t just adorable, it’s delicious too! We made a kid-friendly pasta salad with bowtie noodles plus a little salt and butter, then tossed it all together with Cascadian Farm frozen organic sweet peas. Next, using Betty Crocker™ Fruit Gushers®, we created an adorable flower and added fresh snap peas for greenery. Last, but not least, we also added a tasty Larabar for a hint of sweetness!
The second lunchbox is sure to satisfy your growing kid’s appetite! We made peanut butter and jelly sandwiches in the shape of flowers, which is way easier than you might think. Spread peanut butter and the jelly of your choice between two pieces of bread and cut into a circle using a biscuit cutter. Then, cut 5 slits around the sandwich to make the “petals.” Finally, garnish with a fruit Gusher to complete the flower!
We also made flower veggie sticks with carrots and cucumber. Simply cut a slice of cucumber about 1/3-inch thick. Cut the slice in half and remove the seeds. Take a washed and peeled carrot and also cut a slice about 1/3-inch thick. Using a small knife, cut out two small, triangular pieces from one end to create the look of flower petals. To assemble the “flower”, place the carrot slice inside the cucumber slice and fasten with a toothpick for the “stem.” For a sweet treat, we made a “dirt garden” with ½ cup of chocolate pudding topped with crushed Oreo cookies. The flower was made using Dots candies, but any flowery and sweet garnish will work. We also added a Nature Valley granola bar to eat at lunch or to be saved for a yummy snack.
Our final flower power-packed lunch is super easy and super cute! We put together a turkey and cheese sandwich and using a cookie cutter, made it into an adorable flower. We wanted this lunchbox to be super-easy but still fun so we added a Go-Gurt, red and green grapes, and pretzels. We also packed along one of our rainbow Chex Bars (a fun take on the regular Rice Krispy Treat). Instead of making one batch, we divided the recipe into five small batches and added food coloring to each portion individually and stacked each colorful layer. Any other fun treat you have on hand would work great, but we couldn’t pass this fun snack up with all the bright colors!
What are some of your favorite springtime, lunchbox-approved recipes? We want to hear from you!