Cream Cheese Toffee Dip and Happy Anniversary!

August 22, 2012 by

Cream Cheese toffee dip

A Pinch of Joy is one year old!  Actually, it is older than that because I did a lot of research and learning and planning before posting the very first post.  And that was August 22 – just one year ago!  In case you missed it – and I’m sure most of you did! – here it is again.   The first month, readers were numbered in the tens – and I knew the name of every one of them!  Your words and feedback were so encouraging!  I can’t thank you all enough for taking the time to write those notes!  You know who you are. . . .

This has been a learning year!   I was fairly proficient at using MSWord and knew my way around the internet really well.  And I heard about C Prompts and FAT 32s when Bytes studied for his certification exams.  None of that was any help at all in blogging!   I had to learn a whole new version of computerese – and a whole lot of it!!  But thanks to Google and Bytes – and some very, very late nights—it’s not nearly as intimidating anymore!   I continue to learn about blogging and readers now come by the thousands each month.  Each and every one is deeply appreciated!

I hope you have learned a bit from me as well. Just one or two things, like:

  • Cooking is not intimidating because once you learn a few basics you can change ingredients, try something a bit different in the method of preparation, make the dish fit your family situation and the ingredients you have available.
  • If something isn’t working for you, try a new way.  Like our raised garden beds in the area where we hadn’t been able to produce much of anything before.  Or learn a new skill such as how to add moulding to spiff up a boring room.
  • Organization makes life so much easier and is worth the time thinking things through to find the best way.  Organization includes your financial life and family management, too!
  • Family and friends are important and so are the little things we do to nourish those relationships.  Beauty, whether in nature or well done crafts, enriches our lives.  Money isn’t the big deal in doing any of those things.   You know it – love and caring is the big deal.  Always!

Thanks for making this such a great and exciting year!  Stay tuned to see what falls off the keyboard throughout the coming  year!!!!   Don’t miss a thing –  subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!

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Cream Cheese Toffee Dip and Happy Anniversary!

Cream Cheese Toffee Dip and Happy Anniversary!

Ingredients

  • 8 oz Cream Cheese, softened
  • 1/3 cup brown sugar
  • 1/3 – ½ package of Heath toffee bits

Instructions

  1. Beat together cream cheese and brown sugar until light and fluffy. The secret is to beat until the volume of the cream cheese is almost doubled.
  2. Add toffee bits.
  3. Refrigerate for at least two hours, overnight is even better.
  4. Serve with apple slices, pretzels, pretzel crackers or other sturdy dippers.
http://www.apinchofjoy.com/2012/08/cream-cheese-toffee-dip-and-happy-anniversary/

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Sweet Pepper Fiesta Salad

June 13, 2012 by

Orange, red, yellow sweet pepper salad

I love the bright colors of this salad.  It just sings party!  You can slice the peppers and onion into rings before marinating for a fun party look.  Or slice the peppers lengthwise and dice the onion for a side salad.   Or you can slice the peppers lengthwise and then cut them into pieces about an inch long, as I did, and used diced onion.   With the smaller pieces, you can add the marinated peppers to a tossed salad, put a spoonful on top of a burger or use it to flavor another dish – besides eating it as a salad.  Besides its colorful versatility, this combination has several “good for you” benefits!

Discovered by Christopher Columbus in the “new world”, the sunshine colors give a hint to the nutrional punch packed by bell peppers,  One small red, yellow or orange pepper has three times the daily required amount of Vitamin C.  They contain Vitamin A which helps night vision and other compounds which help protect against macular degeneration and cataracts.  These two vitamins boost immunity and guard again heart disease, diabetes and arthritis.  They are a good source of Vitamin B6 and folic acid.  Lycopene is found in red peppers and helps protect against certain cancers.  Peppers are a good source of fiber, with its associated benefits.  That’s a lot packed into a pretty pepper!

The dressing has a lot of health benefits as well.  Continuing studies, in particular at Arizona State University and Lund University in Sweden and Tokyo University in Japan, verify the benefits of acetic acid found in vinegar.  Vinegar decreases blood glucose levels.  According to Dr. Carol Johnston of ASU,   “[Vinegar] in inexpensive and can be easily incorporated into the diet. Used in combination with diet and exercise, it can help many people with type 2 diabetes.”

Other studies have shown regular consumption of as little as 2 teaspoons of vinegar a day  will help with metabolic syndrome ( pre diabetes) and produce moderate weight loss.  Dr. Johnston recommends an easy way to consume vinegar is through dressings on salads and cooked vegetables with a mix of 50-75% of vinegar to oil.  Our dressing is 75% vinegar.  If you are using this recipe for that purpose, you can eliminate the sugar or choose a sugar substitute.

Who knew healthy food could look so festive and taste so good???

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Sweet Pepper Fiesta Salad

Sweet Pepper Fiesta Salad

Ingredients

  • 1 each red, yellow and orange bell peppers
  • 1 small onion
  • ¼ cup oil
  • 3 tablespoons vinegar
  • 1 Tablespoon of sugar or equivalent sweetener
  • 1 Tablespoon of chopped parsley – optional

Instructions

  1. Wash, seed and slice the peppers.
  2. Prepare the onion – diced finely or sliced thinly into rings.
  3. Whisk together oil, vinegar and sugar.
  4. Place peppers and onion into bowl and pour the dressing over them.
  5. Marinate in the refrigerator for at least two hours.
  6. 6 servings
http://www.apinchofjoy.com/2012/06/sweet-pepper-fiesta-salad-2/

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Meals that mend: eating to heal

March 13, 2012 by

Meals that mend, eating to heal

Had a burp in the bubble of serenity (such as it is!) here at Chez Charlene. Wheels had surgery yesterday (at home now and doing fine – thank you!) but has to be off his feet for several days followed by reduced activity for a couple of weeks.   Good health is controlled by diet and exercise, so it takes a little planning to keep that balance during a down time.  Even the healthiest of us can’t avoid strains, sprains, or some periods of forced inactivity for other reasons. It is possible to adjust your way of eating to maintain health during those times – and even to aid quick recovery!

Off to the grocery to do some thinking and planning on the move. Problem: Control the number of carbs and calories per meal to avoid weight gain and unstable blood sugar and still provide enough food and nutrients to heal, feel well and stave off hunger!    Solution:   Spread things out with five or six small meals instead of three larger ones.   Increase protein, as studies have shown protein to be  essential for healing.  Protein can also speed the healing process!  Up the amount of fiber and drink plenty of water to prevent that sluggish feeling from inactivity,as the nurse reminded me. Once I had those three guides in mind, the rest was much easier. Here’s what I put in my grocery cart*:

  • Several packages of microwavable fish fillets – each 2 carbs, 15 grams of protein.   Two fillets for lunch with a salad
  • Eggs – 4-6 grams of protein.   Scramble or poach for a meal, hardboil for sandwich, add to salad, by itself
  • Yogurt- low carb – 4-8 grams carb and 8 grams of protein.  Anytime stand alone or addition to meal
  • Sugar free jello    Free food anytime – minimal nutrition but adds to liquid intake.
  • Peanut butter – Good source protein 8 grams in 2 tablespoons, 7 grams carbs.    It was on sale for $2 – a steal since the drought in Georgia raised the price of peanuts!  Veggie accompaniment, spread for sliced apples, cracker spread
  • Cottage Cheese – 4 grams carb and 12 grams protein.  Meal accompaniment or snack, with salad
  • Cheddar Cheese – ¾ oz pieces – 0 carb and 5 g protein. With fruit, on sandwich, with meal, snack
  • Thin pork chops –counter top grill ready – 16 grams protein.  I already have a big ham, ground beef, roast beef and chicken in the freezer at home.   For sandwich, alone or on top of salad
  • Slim Buns, wholegrain – 4 grams protein, 20 carbs.    I’m a latecomer to this bandwagon, but each brand we’ve tried have proven to be tastier than low carb bread, and 10 – 15 carbs lower than using two slices of bread for a sandwich. Actually we don’t eat a lot of sandwiches, but convenience, ease in eating and whole grain won out this time.
  • Fresh vegetables – great source of fiber, and many vitamins and minerals essential to the healing process.   Includes Wheels’ favorite of the month — Brussels sprouts and asparagus  (I’m trying to keep my opinion on those two to myself — bleccchhhhhh –oops, failed!)  Carrots, cherry tomatoes, salad greens, celery, peppers – with meal and for unlimited snacks.
  • Fresh fruit – generally 15 carbs per standard serving, fiber, vitamins and minerals. Apples, clementines (small size portion control!), strawberries and cantaloupe.  With meals or alone as snack – serve with a protein such as peanut butter or cheese
  • Weight Watchers Strawberry Smoothie and Dark Chocolate Raspberry Bar    One bar is 12 grams carb and 3 grams of protein. (Their “serving” is two bars)  While the carb count for a single bar is too high to ignore, it is reasonable for the feeling of indulgence!
  • A big bunch of miniature roses — for a pinch of joy every time we see them!

These foods aren’t unusual in our routine, but I will pay closer attention to making sure they are worked in regularly with the balance weighted toward keeping a higher protein level and a lower carb level than normal. Wheels should be well fed and on his feet soon! Hope this will save YOU some time if you are ever in this situation!

*Now . . . do you call it a grocery buggy or a cart? Or something else??

 

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Five meals 300 (or less) calories

February 23, 2012 by

Five meals for 300 calories or lessSometimes coming up with a healthy meal is the last thing you want to spend any time thinking about.  Here are five basic meal plans with approximate number of calories for one serving to kick start the process with room to add more calories, such as fruit or whole grains.  Reminder: the number of calories for each individual to maintain or lose weight will depend on gender, age, activity level.  The average woman needs between 1600 and 2000 calories a day.

Salad Plate  -  200 calories

Plate (about 2 cups, loosely packed) of  mixed lettuces, spring greens, iceberg, romaine with chopped vegetables (carrots, cucumbers, celery, etc. –   15 -25 calories , sliced hard boiled egg (40 calories) cheese (45 calories), diced apple   (45 calories) and nuts (45 calories).  If using dressing check serving size, calorie and carb count on label

 

Chicken dinners – 300 calories

Grilled chicken breast – 240 calories – 0 carbs

Sesame Green Beans, 1 cup – 40 calories

Side salad, 1 cup of greens – no dressing – 8 calories

 

Pork Chops – 300 calories

Wicked Good and Easy Pork Chops – 200 calories

Green Beans, steamed, 1/2 cup – 17 calories

Fried apples, 1/2 cup – 74 calories – 15 carbs

Spinach Salad with lemon garlic dressing -  12 calories

 

Fish  – 300 calories

Baked tilapia fillet – 100 Calories

Sunny Broccoli Salad , 1/2 cup – 100 calories

Corn, 1/2 cup –  70 calories

OR baked potato slices, 1/2 cup – 80 calories

 

Beef – 300 calories

Roast beef, 3 oz -   150 calories

Diced Potato/Carrot, 1/2 cup – no gravy   50 calories

Spring Green Salad with apples, 2 cups loosely packed– 100 calories

 

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Have a joyful day!

 

 

 

 

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Sweet News about Dark Chocolate

February 14, 2012 by

Vintage advertisement for cocoa and chocolate

Several years ago, for Valentine’s Day Wheels gave me two bags of Dove Dark chocolate and a magazine article about the health benefits of dark chocolate.  He’s a keeper!  Gave me chocolate and a reason for eating it!  If you need a reason to eat your Valentine chocolate, you’ve come to the right place!

Surprisingly, chocolate is much better for health than Americans recently believed.  In fact, the earliest use for chocolate was medicinal. Chocolate is plant based, as are the fruits and vegetables recommended for good health.    Used by the Aztecs to keep public officials healthy and give their warriors strength and endurance, the beans of the cacao tree were made into a frothy bitter brew.  The Spanish explorer Cortes took cacao beans back to Europe where it was used medicinally and also became a popular drink. Later, it was given its scientific name, theobromo cacao, or “Food of the gods”. But then people began adding milk and sugar and chocolate’s health benefits were forgotten.  If you wrap it around quantities of caramel, nuts, marshmallow cream fillings, not only does the calorie meter go through the roof, but the real benefits of chocolate are cancelled out.   Just the  chocolate, ma’am – just the chocolate.

Many of the  processes used in processing cacao beans around the turn of the century were designed to remove the bitterness – but also removed health benefits associated with chocolate.  Dark chocolate maintains more of the original flavor and the flavenoids that make it healthy.  In general, the darker the chocolate the more health benefits.  However, several manufacturers have recently developed new processes that preserve up to 95% of the flavenoids (including the makers of Dove).   According to all chocolate. com, some of the specific health benefits of eating dark chocolate include:

  • improves cardiovascular health thanks to high amounts of  flavenols, plant based antioxidants similar to those found in green tea and blueberries
  • Anti-aging properties, also due to the antioxidants
  • Reduces moderately high blood pressure and improves blood flow
  • Helps prevent the build up of plaque in arteries from cholesterol
  • Maintains an even level blood sugar level because of its low glycemic index
  • For people at risk for diabetes, flavanols help restore more normal function between  cells and insulin to better control blood sugar.
  • Source of significant amounts of  copper, potassium and magnesium, minerals that are crucial in cardiovascular health and prevention of type 2 diabetes.
  • Improves mood

Studies  point to 1 ounce of dark chocolate daily as the optimum for health.  Dark chocolate is lower in calories than its milk  chocolate cousin, but unfortunately still is higher in calories than other plant based sources of heart healthiness.  Enjoy your daily square of chocolate – but don’t overdo!!

And the story of the case of tuna is for another Valentine’s Day!

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Illustration courtesy of the Graphics Fairy. If you haven’t met the Graphics Fairy yet, take a trip to the website where she has been  loading vintage graphic images every day since 2007.    Click on her name above to go to home page or this link will take you to the chocolate image as seen above.

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6 Steps to Healthier Eating Habits

January 14, 2012 by

Good health is just a matter of taking a new approach to eating and making simple changes.

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Healthy and fun lunches for kids

October 31, 2011 by

How to give kids healthy lunches.  It’s hard to come up with ideas of what to eat besides the same boring old thing  –  and my family are not picky eaters.  Part of my problem was not taking the time to think about what foods would be great for lunch ahead of time.  It’s so much easier to operate on autopilot, rushing through the grocery store to end up with the same things in the cart every week.  Grabbing whatever came to hand in the refrigerator.  Shoving it in the bag and the kid out the door.  Would have been much better to set down once before school started and make a plan.  For Mom’s on Monday, here’s some great lunch ideas I would have missed without Pinterest. . . .

 

Make ahead lunches from Five Dinners One Hour.  She  makes up the week’s 10 lunches (two kids) at one time.  Don’t miss the link to her more detailed post on how she packs lunches.  She explains the costs of breaking down larger packages into individual servings with suggestions of material and foods to use.  Quick, easy and cost effective.

For toddler meals at home or for playdates, check out Muffin Tin Meals from Cookie Cutter Lunch.  So cute!  Portions are just right  (and just the same for everyone to end the “he got more” cries).  The meal transports easily.  Finding foods in individual cups is fun and easy for little fingers.

 

 

Bento is a Japanese term for a single portion meal, either take out or made at home, according to Wikipedia.  Bento can be very elaborately arranged, sometimes according to themes.  The food is then packed in boxes.  I am fascinated by the adaptations made by American moms.  I love the themes, the cute miniature pieces and the color.  I appreciate the variety of food served to kids for snacks and lunches – things I never considered and maybe you haven’t either.  If you are inspired to create bento after looking at the pictures, check out the tutorials, FAQs, and recipes  at another lunch

 

Stuck for ideas on what foods to purchase for lunch?  Wendolonia has a great list of foods for lunch.  Stop by and download the PDF for your refrigerator.  She also has more information on Bento.

 

And of course, this great classic for at home lunch – the octopus hotdog!  See it at Making Memories with Your Kids.  Fun to make, but I would not have thought of serving it over shells and cheese with goldfish crackers.  Memorable!

 

 

 

 

 

Follow A Pinch of Joy with RSS, facebook, bloglovin’ or email.  Add any other great lunch ideas you have — or a link to your post with lunch ideas–in the comments.

 

 

 

Follow A Pinch of Joy with RSS, facebook, bloglovin’ or email.  Add any other great lunch ideas you have — or a link to your post with lunch ideas–in the comments.

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Crockpot Chicken N Dressing

September 23, 2011 by

Crockpot Chicken and Dressing - A Pinch of Joy

Eating healthy is not difficult.  Small changes make the biggest difference.  Limiting carbs has gone a long way toward our goal of eating more healthy meals.  If I had cooked a  meal like this  before it would have included the meat with potatoes or rice plus dressing and a starchy vegetable like corn. Now we choose “just one”.  Just one kind of carb is all that is needed for satisfying appetitite, maintaining the daily carb goal and reducing calories without sacrificing nutrition.    Tonight this dish was served with Sesame Beans and a tossed salad like   Salad with Fruit and Nuts. That’s it.  Full and satisfied. . . and a great reason to get in and out of the kitchen more quickly!   I have a theory that preparing a meal should not take longer than eating a meal!

Monitoring servings and serving sizes is a second little change that has made a big difference.  The dressing I used is 22 carbs per serving.  A box makes 6 servings.  It will be all gone at the end of dinner.  With three people eating, that means we will each have consumed 2 servings of dressing.  It is important to know this.  If we ignore that fact and pretend we only each had 1 serving — well, you know what that will do to the carb counts for the day.   Not to mention the difficult conversation with yourself in the mirror (or worse, the doctor or weight loss coach)  that begins:  “I don’t know why my numbers haven’t changed “.  (Oh yeah, so guilty!)

Last winter I took a nutrition class, a refresher, offered by one of the grocery chains.  The newly minted dietician was excited to introduce a new way of limiting carbs and moderating servings.  It is the plate method, a guide from the United States Department of Agriculture.    If you look at the plate, it provides a quick and easy visual.   Half your plate should have  fruit and/or vegetables.   Slightly less than one quarter of the plate is for  protein and the other slightly larger quarter is for grains.  In the example above, the Sesame Beans and Fruit and Nut Salad would fill half the plate.  The chicken fills the quarter designated for protein and the dressing is the quarter designated for grains.  The grain foods and fruits are the ones that contribute most to your daily carb count.   The plate method is another great tool for keeping yourself healthy and provides a quick check for carb counting.

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Crockpot Chicken N Dressing

Crockpot Chicken N Dressing

Ingredients

  • 4 boneless, skinless chicken breast halves, frozen
  • Pepper to your family’s taste, none, little, lot
  • 1 medium onion, diced
  • 2 medium ribs of celery, sliced thinly
  • 1 (10.75 ounce) can condensed low sodium cream of chicken soup with herbs, undiluted
  • 1 1/4 cup chicken broth
  • 1 (6 ounce) package low sodium stuffing mix

Instructions

  1. Spray slow cooker pot with cooking spray.
  2. Lay chicken breasts in bottom, overlapping as needed and add pepper.
  3. Add sliced celery and onions on top of chicken.
  4. Pour chicken soup over chicken, celery and onions.
  5. Mix together chicken broth and package of stuffing, then spread over top of chicken.
  6. Cook on low for four hours. Dressing will still be moist.
http://www.apinchofjoy.com/2011/09/crockpot-chicken-n-dressing/

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Carb counting 101

August 27, 2011 by

Carb counting is NOT a diet like the much publicized plans as Atkins and South Beach.   Carb counting is a lifestyle of checking and planning your food consumption to keep blood sugar levels stable or for weight loss or just healthy eating.   Carb count refers to the number of carbohydrates found in a serving of food.  Dietary carbohydrates, put simply, are the sugars and starches in food that influence blood sugar levels and/or weight.  The scientific/medical definition is more complex, but easily researched if you are interested. For the cook’s purpose – all you need to know is the carb count per serving and what the carb goal per day is.

Your doctor will help you determine your daily carb intake, depending on your activity.   You also need to use common sense. The first goal given Wheels, as a highly active person, would have increased his carb intake beyond what he had ever eaten on a daily basis.  Research, questions and providing more information produced a goal that was more in line with his needs.  In general, most people need around 45 carbs per meal depending on activity level.  I’m not going to tell what guideline is used in our house, because YOUR needs are more important here.

First step in implementing carb counting is to become familiar with the nutrition label found on the back of every food package.  This, unfortunately, is time consuming.  Spend time in the grocery aisle reading labels and you  quickly learn which items and brands are best suited for you.  (Hint: it is almost never anything labeled “fat free” or low fat.)  Keep a list.  Once the learning curve is past, your grocery shopping will take no more time than before.  Promise!

Check two things on every nutrition label 1) Carbohydrates.  This item is followed by a number.  The lower the number the better. You may hear that you can subtract fiber and/or sugars that are listed below the carb count.  I figure  it won’t make a difference in the long run so I vote for the simple solution  – use the carb count. 2) Serving size.  If you have two different products with the same carb number, compare the serving size.  If one is bigger with the same number of carbs – there’s your choice.  Pay attention to serving size when it comes time to – you know – serve.

A cup of milk or slice of bread will generally have 15 carbs, as will a small piece of fresh fruit, half cup of oatmeal, one third cup of pasta, 2 small cookies, 1 tablespoon of syrup, jam or jelly or half a dozen crackers.  The good news is that many fresh vegetables have a negligible carb count, eggs, meat and more have none.  Follow along as we chronicle and share our good eats!


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