We Are In FLA. 🙂

by | Mar 24, 2011

Janet Scott

I actually got to go with Bill this week and the weather is wonderful, it couldn’t be better!  I am really praying that maybe this wonderful salt breeze and getting away from the TN blossoms as much as I love them will straighten out my stuffy head.  🙂  Either way this is wonderful and we are having a great time!

Do you or anyone you know struggle with Arthritis pain?  I have found some good information on helping to reduce the pain.  Arthritis pain affects more than one in every five adults and there are more women than men that deal with it.  The pain from it can definitely interfere with everyday life but here are a couple ideas I found:

First of all consult your doctor about consulting a physical therapist about exercises that could help you in your every day activities.  Arthritis and exercise may not seem like a natural match but but staying active can definitely help your joint pain. “Joints are meant to move, and when they move they’re lubricated,” says physical therapist Patrice Winter, PT, MS, of Fairfax Physical Therapy in Fairfax, Va. Even arthritic joints benefit from motion. The key is to know your limits, Winter says. Understand the range of motion available to you and don’t push past that limit, or you can end up increasing joint pain. 

What are the benefits of making breakfast with the kids a must:

First of all, the most obvious reason to have breakfast together even if it is a bit unorganized and everyone serves themselves as long as everyone is connecting and doing this together it is “family time”.  We send our children off to school and we run off to work so what better way to start the day than with the people who love us and will lift us up to get the day started right?  Bless their day in prayer and let them know how much you love them and that today is a new day with no mistakes in it. 

Another benefit of making sure that everyone has breakfast is because: 

“If we skip breakfast, we’ll make unhealthier choices at lunch. People who skip breakfast eat more during the day,” says Emily Banes, RD, clinical dietitian at the Houston Northwest Medical Center. This is partly due to a thought process in which people believe — incorrectly — that if they don’t eat breakfast, they can eat more at lunch or dinner.  The reality of not eating breakfast is that it will set off all sorts of cravings due to low blood sugar levels and therefore we have more difficulty keeping the weight off because we either eat more or we eat things we shouldn’t.  🙂

Mini Pizzas


1can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1/3 cup basil pesto
20 slices plum (Roma) tomatoes
1cup shredded mozzarella cheese (4 oz)
  • 1If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F.
  • 2Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12×8-inch rectangle. With round cutter, cut dough into 20 rounds; place rounds 1 inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese.
  • 3Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted.
Serve a variety of mini pizzas with your favorite pizza toppings, such as cooked Italian sausage, pepperoni or simply cheeses.
Chocolate Carmel Chewy Bars

Prep Time:  20 Min   Servings:  36


1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups Rice Chex® cereal
1 cup chopped peanuts
  • 1Heat oven to 350°F. In ungreased 13×9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
  • 2Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
  • 3Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts.
  • 4Spread cereal mixture over cooled crust. In 1-quart saucepan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 rows by 6 rows. Store tightly covered.
Try using semisweet chocolate chips instead of the milk chocolate chips.
Chicken and Broccoli Bake

Prep Time:  5 MIn    Total Time:  30 Mins.  Servings:  4


1 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
1 package (1 lb) boneless skinless chicken breast halves
1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli & cheese sauce
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
  • 1Make rice as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 3 to 4 minutes on each side or until lightly browned.
  • 2Pour soup over chicken. Place broccoli & cheese around chicken. Sprinkle with thyme and pepper. Reduce heat to medium.
  • 3Cover and cook 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and broccoli is tender. Remove chicken from skillet and place on serving platter. Stir vegetables and sauce. Pour sauce over chicken.

I hope you have a blessed weekend! 

God Bless,

Janet Scott