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WEEK of MARCH 17 – Chapter 11: Warrior Princesses
Sunday: Michelle – Reading Assignment
Monday: Jackie – Warrior Princesses (Intro)
Tuesday: Tonya – Fighting Back – Emotional Attacks
Wednesday: Carissa – Relational Attacks – A Warring Bride
Thursday: Michelle – Warrior Princesses
Friday: Jackie – Weekly Review
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“This is your life, child; this is why I’ve allowed so many years of pain and suffering, to help another of My children in need.” God spoke these words to me, not too long ago. It’s amazing, the second great commandment is to love your neighbor as yourself and that love must be shared by sharing your story of hope, so that all can see Jesus in you. 1 Peter 5:2-4 “Be shepherds of God’s flock that is under your care, serving as overseers, not because you must, but because you are willing as God wants you to be. Not greedy for money but eager to serve, not lording over those entrusted to you, but being examples to the flock. And when the Chief Shepherd appears you will receive the crown of glory that will never fade away.”
The phone rang over the weekend. She wanted to give up, throw in the towel—just keep doing what she was doing until it finally took her from this life. Alcohol had its grip on her, and she cannot stop this cycle. Going to bed with the shame of doing exactly what she promised herself she wouldn’t do and waking up with so much pain that she didn’t have a choice, but to repeat the events of yesterday. She needed hope , not from someone who had it all together always, but from someone who has experienced falling apart—someone like me. She knows my God put all my pieces back together, and she wanted to know how. She talked and let it all out, over 400 days of the habit. She just needed hope. Who knew my pain was for a purpose? He did!!!! I am so thankful and grateful and humbled to be His servant, that He entrusted me with such a story of addiction, recovery, forgiveness, and a life changed through Him and for Him.
The “Y” in Recovery stands for yield. “Yield your heart, mind and body to God.” Here’s what He wants from your yield: take your everyday, ordinary life—your eating, sleeping, going to work, play—and place it before God as an offering. He will use every bit of your life, recycle it and help so many! Embrace what He does for you! It’s the best thing you can do for others! Don’t become so well adjusted to your life that you forget the main purpose. What is that purpose, you say? Use your mess for His ministry.
The “Y” in Recovery also stands for YOU. You are amazing and so worth all His efforts! See, He loves you that much, to not just leave you in a state of contentment, but to make you see how desperately you need Him and how desperately others need to see your dependence on Him. Don’t waste what has happened to you!! Fear not, He will guide you to who needs you most.
1 Peter 3:14 says “Do not fear what they fear, do not be frightened. But in your hearts set apart Christ as Lord; always be prepared to give an answer to everyone who asks you to give the reason for the hope you have. But do this with gentleness and respect–keeping a clear conscience so that those who speak maliciously against your good behavior in Christ may be ashamed of their slander.” That pretty much tells you word for word how to tell your story. His word is our guide, my friend.
Ask boldly for the strength to carry His message and pray for discernment. His Spirit will guide you to who needs answers; answers to questions like…How did you recover? How did you do it? On the hard days when you couldn’t muster the strength for mascara, how did you even pour the milk for the children’s cereal? How did you breathe and put one foot in front of the other? What kept you from giving up? You know your story, and you know how you made it. Don’t waste it, I keep repeating this, but it’s just so crucial to your own recovery as well as someone else. You will get more out of this than they will. On Sunday, when I was reminded of still being in that pit, I knew I never wanted to go back. God sends us those to remind us of how it was and how we don’t ever have to go back there.
I end this with praise and a reminder that there is strength in numbers. There is strength in His name, there is healing in His name, and redemption in His name. Be the light to all; use your story, His story. Go ye into all the world and tell everyone who will listen…
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Let’s Pray:
Dear Heavenly Father, You have been so evident and present in our lives these past weeks and years. You have spoken to us through Your Word as if You were sitting right next to us. You have brought us to this place. We know now You have a plan. You are inviting us to share Your truths with hungry and thirsty men and women. As we now prepare to lead Your sheep, please prepare the hearts of those You are calling. Give them a hunger in their hearts, an open schedule, and a desire for more of You and a hope that comes from You. Give us a love for each and every one, no matter who You bring our way. Give us Your vision and wisdom as we step out and tell our story and recycle our pain for Your purpose. In Jesus’ name we pray, Amen.
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If you would like to email Kim in regards to this post, please email her at kim@girlfriendscoffeehour.com
This is one of those meals that I know will be a hit with all that try it. A tried and true, if you will. And it is very easy to prepare. Make sure you let it sit for a few minutes before slicing. You won’t be sorry you tried this, I promise. The sauce that this dish makes is amazing. You can thicken it up with a bit of cornstarch or arrowroot for a gravy, as well. It is super simple to make and put together, yet it is definitely company worth, making it perfect for the holidays!
Honey Roasted Pork Tenderloin
2 lbs boneless pork loin
salt and pepper to taste
1/4 cup honey
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken brothDirections
Preheat the oven to 375.
Season the pork and place in a roasting pan.
In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork.
Add the broth to the pan.
Bake until internal temperature reaches 150 degrees (45-60 minutes).
Baste frequently.
Strain the pan juices into a saucepan. Reduce until slightly thickened. Serve over the sliced pork.
Happy Eating,
Liz
You can also find me over at www.fresh-plate.com
This is one of those oh so easy chicken recipes that my family loves. Gooey cheese, barbecue sauce and spices…who wouldn’t love it! The chicken comes out moist and flavorful every time. You can use any barbecue sauce , we prefer Sweet Baby Ray’s. And I have used thick sliced Colby Jack and Sharp Cheddar and they both are awesome. I actually prefer the Sharp Cheddar, but the kids prefer the Colby Jack. Easy weeknight meal that is good enough to serve guests.
*note- the recipe calls for chopped tomato as well as green onion for garnish. I forgot to buy a fresh tomato for this meal, so I skipped it. But on any other day, it would be on top!
Ingredients:
4 skinless, boneless chicken breasts
12 slickes turkey bacon
1 tsp garlic powder
4 slices Colby Jack cheese
ground pepper to taste
1 tsp Italian-style seasoning
1 (18 ouce) bottle BBQ Sauce
1/8 cup chopped green onion, for garnish
1/4 cup chopped tomatoes, for garnish
Pizza Pasta
Super once-a-month casserole dish to make. Kids and guys seem to love this. You can add any toppings that you would on your pizzas and switch up the pasta. Penne and Rigatoni work well.I have chopped broccoli, banana peppers, diced ham….the possibilities are endless. I used to take these to Church potlucks back home and I always came home with an empty casserole dish.
Pizza Pasta
* 12 ounces uncooked spaghetti (or any pasta you prefer)
* 1/2 teaspoon salt
* 1 (1-lb.) package mild ground pork sausage
* 2 ounces turkey pepperoni slices (about 30), cut in half
* 1 (26-oz.) jar tomato-and-basil pasta sauce (I use Classico)
* 1/4 cup grated Parmesan cheese
* 1 (8-oz.) package shredded Italian three-cheese blend
Preparation
1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.
2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.
3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.
Happy Eating,
Liz
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Be sure to check out my personal food blog FRESH-PLATE.COM
Pesto Provolone Chicken
Often times, during the holiday season, we are running errands or doing something family oriented . Dinnertime comes fast and I don’t know about you, but I look for quick, flavorful dishes that I can make in a hurry. This recipe for Pesto Provolone Chicken is a life-saver for days when I need just that. Three ingredients and you are set. (yes, THREE !) All four of my sons and my husband love this chicken! My eight year old says it smells like pizza and tastes like heaven.
Pesto Provolone Chicken
Ingredients:
4-6 boneless, skinless chicken breasts
4-6 T pesto sauce (jarred or homemade)
4-6 slices reduced fat provolone cheese
Directions:
1. Preheat oven to 400 degrees F.
2. In a glass baking dish, place all of the chicken. Top each breast with 1 tablespoon of pesto and spread to cover the chicken.
3. Top each piece of chicken with a slice of provolone cheese.
4. Cover the dish with aluminum foil and bake for 40-45 minutes, or until the chicken is cooked through.
5. *If you like, uncover the chicken the last 5 minutes of cooking time to brown the cheese.
Enjoy!
Liz
I have a houseful of boys. My sons range in age from 7 to 19 and they love to eat. I have learned through the years that it is easier for me to prepare one pot meals on busy weeknights. Just throw everything together and bake it. I usually serve these meals with a salad and some sort of bread and the boys are happy. This is one of their favorite meals. They are definitely meat and potato boys. I usually double the recipe and have just enough left for my husband to take to lunch the next day.
This bake is so easy to put together. It is a bit tedious to cut all of the veggies and the sausage, but if you do it the night before and pop it in the refrigerator, dinner is easy peasy. This recipe is so versatile. You can use any sausage you prefer. I use smoked sausage because that is what my family prefers. You can also use a variety of peppers. For this dinner, I used red pepper, yellow pepper and orange pepper. I do suggest that you use the banana peppers in this one. It gives it a distinct flavor. I always add 1 T of the banana pepper liquid when I toss everything together. You can also use a variety of spices. Cajun, garlic, southwestern. Be creative. The sky is the limit.
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Smoked Sausage, Potato and Pepper Bake
Directions
1. Spray a large baking pan with nonstick spray and preheat your oven to 400 degrees.
2. Place all ingredients on a baking sheet and drizzle oil over. Use your hands to toss everything together in the oil, making sure everything feels coated.
3.Add salt & pepper and garlic powder
4. Bake at 400 for about 30-35 min, until potatoes are tender and the sausage is hot and bubbly.
Happy Eating!
Liz
Cranberry Balsamic Pork Tenderloin
Ingredients
1 1/2 tablespoons butter
1 pork tenderloin
1/2 cup chopped onions
1 tablespoon chopped fresh rosemary
1/2 cup chicken broth
1/3 cup canned whole-berry cranberry sauce
1 tablespoon balsamic vinegar
Directions
Preheat oven to 450°F.
Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes.
Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes.
Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture.
Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
Season with salt and pepper.
Slice pork and serve with sauce.
Happy Eating,
Liz
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Be sure to check out my personal food blog FRESH-PLATE.COM
I get all giddy when the weather starts to turn cooler. My favorite seasons are fall and winter, so I am totally in my element from September to April! I am a huge sucker for comfort food. Roasts, casseroles and other heartier foods is definitely what I prefer. One of my favorite, and a favorite of my family, is chicken pot pie.
The flaky crust and hot,creamy filling loaded with veggies is always a welcome addition to our table. Laden with calories, but good for the soul! This recipe is very forgiving.You can add any veggies you have on hand. I usually add carrots, peas, green beans, potatoes, broccoli, and onions. Anything goes. The filling is creamy,thick and perfect to nestle the veggies in . Can easily be doubled. I made 12 of these one year to feed our church congregation. So yummy!
Old Fashioned Chicken Pot Pie by Liz Lanza
OLD FASHIONED CHICKEN POT PIE
Ingredients:
1 Tablespoon butter
2 garlic cloves, minced
1/4 cup diced onion
2/3 cup sliced or diced carrots
1 teaspoon salt (or more, depending on taste)
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup frozen peas
2/3 cup frozen corn
2/3 cup diced potato
2/3 cups milk
1/2 cup flour
2 cups cubed cooked chicken
1 refrigerated pie crust (from a pack of 2)
Directions:
1. In saucepan on stove top, combine butter, garlic, onion, carrots,potatoes, salt, pepper, and chicken broth. Bring to a boil and simmer until carrots and potatoes are tender
2. When carrots and potatoes are tender, add peas and corn and simmer for about 5 more minutes. Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. Add chicken and stir.
4. Pour filling into a pie dish.
5. Roll out the pie crust and place over the chicken mixture,sealing the edges.Cut slits in the middle for ventilation.
6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly.
Happy Eating,
Liz
