November 18, 2024

GCH:What’s on Your Plate? – Smokey Mountain Chicken

December 12, 2012 by

smoky mountain chicken

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!

Smokey Mountain Chicken

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

Directions:
1. Preheat oven to 350-degrees F.
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2. Place chicken breasts in a lightly greased 9 x 13-inch baking dish.  Season with pepper, garlic powder, and Italian seasoning to taste.  Baked seasoned chicken in the preheated over for 20 to 30 minutes or until cooked through and juices run clear.
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3. When chicken is done, remove from oven and pour on BBQ sauce. Layer each breast w/ 3 slices of turkey bacon, then a slice of cheese.  Return to the oven and continue to bake for 5 more minutes or until cheese is melted.  Removed from oven and top w/ chopped green onions and tomatoes.
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Happy Eating!
Liz
You can find more of Liz’s recipes over at www.fresh-plate.com!
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GCH:What’s on Your Plate? – Cheesy Chicken and Rice with Bacon

December 11, 2012 by
Cheesy Chicken and Rice with Bacon

Cheesy Chicken and Rice with Bacon

What you need:

1/2 lb bacon (save 2 tbsp bacon grease), crumbled

4 tbsp butter

1/4 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon chili powder

1 1/2 cups chicken broth

1 1/2 cups shredded cheddar cheese

2 cups cooked, shredded chicken

4 cups cooked white rice

1 cup shredded cheddar cheese (for topping)

9×13 casserole dish

skillet for cooking bacon

medium saucepan

whisk

large spoon

Instructions:

Cook bacon, drain and set aside.  Reserve 2 tablespoons of bacon grease.  After bacon has cooled, crumble into pieces.

Place butter into a medium saucepan over medium heat.  Once melted, whisk in flour, pepper, salt, and chili powder until smooth and bubbly.  Slowly whisk in chicken broth.  Increase heat to high while whisking broth until thickened.  Reduce heat to low and stir in 1 1/2 cups of cheddar cheese.  Reduce heat to a simmer and set aside.

Put shredded chicken and cooked rice in a casserole dish and mix in the 2 tablespoons of reserved bacon grease.  Add cheese sauce, mix to combine all ingredients.  Top with 1 cup shredded cheddar cheese, then top with crumbled bacon.  Place under oven’s broiler for 3-5 minutes until cheese is melted.  Serve immediately.

Makes 4-6 servings.

God is great, God is good… let us thank Him for our food! 🙂

<3 Shauna

PS – you can also find Shauna on her personal website, www.workhomeplay.net

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GCH:What’s on Your Plate? – Chicken Shepherd’s Pie with Parmesan Cauliflower Topping

December 10, 2012 by

Now that title’s a mouthful, hmmm?  Pun FULLY intended!  My husband loves Shepherd’s Pie—and any variation I can come up with!  And so I indulge him! 🙂  This recipe fits into our healthy but oh-so-yummy category in a couple of ways:

  • it is low-carb (with the absence of mashed potato topping)
  • it  is made with natural ingredients that you can pronounce (as the gravy is made from scratch)
  • it is low in fat/high in protein (using boneless chicken breast as the protein)

This recipe could easily be doubled and baked in an 11 x 13 baking dish.

Chicken Shepherd’s Pie with Parmesan-Cauliflower ToppingIMG_1310

Filling Ingredients:

4 tablespoons olive oil, divided
1# boneless chicken breast, pounded evenly, cut into 1″ cubes
1 sweet (vidalia-type) onion, chopped in pieces about 1/2 inch
4 ounces baby bella mushrooms, wiped clean sliced chunky
2 tablespoons chopped garlic in oil (from a jar)
16 ounce package frozen mixed veggies (your choice), set out to defrost

1 tablespoon butter
2 tablespoons flour
1/4 cup white wine (or broth)
1 + 1/4 cups chicken broth

Topping Ingredients:

1 medium-sized head of cauliflower, cored and chopped into small pieces
1/4 cup milk
1/2 cup finely grated parmesan cheese
salt and freshly ground black pepper to taste

1/3 cup shredded cheese (sharp cheddar, smoked gouda) *use a flavorful cheese

Instructions:

Preheat the oven to 375.  Bring a medium-sized pot of salted water to a boil. Chop cauliflower into small pieces and simmer ‘til  soft enough to mash easily (10-12 minutes). Drain cauliflower very well in colander; place back into pot and  use an immersion blender or hand beater to “mash” the cauliflower with the milk and Parmesan. Season very well with salt and pepper to taste.

While the cauliflower cooks, heat 2 tablespoons of olive oil in a large frying pan and saute the cut-up chicken adding the chopped garlic for the last minute (don’t let garlic burn).  Saute ’til just getting brown but don’t overcook.  Remove pan from stove; set aside cooked chicken.  Wipe frying pan with paper towels to remove bits. Then add 2 additional tablespoons olive oil; heat over medium, and saute chopped onions for 3 minutes.  Add chopped mushrooms and saute for 4-5 minutes more to caramelize.  Reduce heat to low; add 1 tablespoon butter, and sprinkle flour over the mushroom-onion mixture, stirring with a whisk.  Cook this mixture for 3 minutes occasionally scraping the pan.  Then gradually whisk in the wine ’til the mixture is smooth.  Gradually whisk in the  broth and your gravy will come together.  Gently simmer for 5 minutes.  Add back the cooked chicken and the defrosted veggies and heat together for 1-2 minutes.

Spread the chicken-vegetable-gravy mixture in the bottom of an 8 cup casserole dish.  Top with the cauliflower, and spread across the pan almost to the edges.  Bake for 20 minutes, and then top with the grated cheese.  Continuing baking another 10 minutes or so ’til bubbly.  If top is not lightly browned, can be carefully placed under broiler for 2-3 minutes.  Enjoy!

God loves you!  and I do too.  <3 Coleen

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GCH: What’s on Your Plate? – Mexican Chicken Casserole

December 9, 2012 by

Before I share my recipe today, I would like to invite you to our Online Bible Study Sign-Up page.  This is where you will find all the information about our upcoming bible studies.  The Online Bible Studies begin Jan 6, 2013!  So it’s important to get signed up as soon as possible.

Our Women’s Online Bible Study Group will be reading “Crazy Love: Overwhelmed by a Relentless God” by Francis Chan.  This is an amazing book about God’s love for us!  My church did this study a few years ago, and it made a huge impact on my own life!  I know it will impact yours, as well!  God is love. Crazy, relentless, all-powerful love. Have you ever wondered if we’re missing it? It’s crazy, if you think about it. The God of the universe–the Creator of nitrogen and pine needles, galaxies and E-minor–loves us with a radical, unconditional, self-sacrificing love. And what is our typical response? We go to church, sing songs, and try not to cuss. Whether you’ve verbalized it yet or not…we all know somethings wrong. Does something deep inside your heart long to break free from the status quo? Are you hungry for an authentic faith that addresses the problems of our world with tangible, even radical, solutions? God is calling you to a passionate love relationship with Himself. Because the answer to religious complacency isn’t working harder at a list of do’s and don’ts–it’s falling in love with God. And once you encounter His love, as Francis Chan describes it, you will never be the same. Because when you’re wildly in love with someone, it changes everything.

Our Single Women’s Online Bible Study Group will be reading “Captivating: Unveiling the Mystery of a Woman’s Soul” by John and Stasi Eldredge.  The message of Captivating is this: Your heart matters more than anything else in all creation. The desires you had as a little girl and the longings you still feel as a woman are telling you of the life God created you to live. He offers to come now as the Hero of your story, to rescue your heart and release you to live as a fully alive and feminine woman. A woman who is truly captivating.  

Our brand new GCH:Victorious Healing Online Bible Study Group will be reading “Life’s Healing Choices” by John Baker.   We’ve all been hurt by other people, we’ve hurt ourselves, and we’ve hurt others. And as a result, every single one of us ends up with some sort of hurt, hang-up, or habit. But the question we all face is, Where do we go from here?  Life’s Healing Choices offers freedom from our hurts, hang-ups, and habits through eight healing choices that promise true happiness and life transformation. Using the Beatitudes of Jesus as a foundation, Senior Pastor Rick Warren of Saddleback Church and John Baker, who is also a pastor at Saddleback, developed the eight choices shared in this book.  This is going to be an AMAZING study!!

You can sign up for one, or all three of these studies, by clicking HERE.  We look forward to studying the amazing books with you!

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And now onto our amazing Mexican Chicken Casserole! Oh my goodness, this is so good!  I found this on www.SouthernPlate.com.  Christy Jordan is one of my favorite bloggers!  I have her cookbook “Southern Plate”, and it is filled with some amazing home-style recipes that will please any palate.  The recipe below is how I actually made this recipe.  Check out both recipes to see which one you and your family love!  Click on the recipe headline to be taken to the actual recipe.

Mexican Chicken Casserole

 

Ingredients:

4 cups of cooked, chopped chicken (about 4 to 5 breasts halves)
2 cups of instant brown rice
1 can cream of chicken soup
1 cup sour cream 
1 small can of minced green chilies
1/2 cup frozen diced onion
1 can Ro*Tel tomatoes
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1 1/2 cups chicken broth
8 oz shredded cheddar cheese, divided
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Instructions
  1. Combine all ingredients and half of cheddar cheese in a large bowl. Mix well.
  2. Turn out into a greased casserole dish and top with remaining cheese.
  3. Bake at 350 degrees F for 30 minutes, or until hot and bubbly.

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Bon appetite,

Christi

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GCH: What’s on Your Plate? – Old-Fashioned Scandinavian Spritz

December 8, 2012 by

spritz-GCH

No Christmas in our home is complete without Scandinavian Spritz (Sprits.) I’m of Norwegian and Swedish descent, and grew up in a family that was mighty proud of its heritage. As a child, we always had two kinds of Scandinavian cookies at Christmas time – spritz and fattigman – but I’ve learned a lot in my adult years about a “proper” Norwegian Christmas, and to do it right, the hostess must offer the “syv slag kaker til Jul,” the seven cookies of Christmas. Yes, seven! Fortunately, Norwegian housewives know how to take a few basic ingredients and turn them into something delicious, and spritz are no exception. They’re also one of the easiest to make, and don’t require any special tools (like some of the other Norwegian cookies) other than a cookie press.

Ingredients:

  • 2 sticks salted butter, softened
  • 2/3 c. sugar
  • 3 egg yolks
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
  • 2 1/2 c. unbleached flour
  • food coloring

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, cream softened butter and sugar.
  3. In a separate small bowl, whisk the 3 egg yolks.
  4. Mix the vanilla and almond extracts into the egg yolks.
  5. Add the yolk mixture into the bowl with the butter and sugar, and mix well.
  6. Add flour, one cup at a time, into the mixing bowl. Combine well.
  7. Divide dough into smaller bowls. (I wanted to make three different colors of cookies this time, so I divided the dough equally into three separate bowls.)
  8. Add a few drops of food coloring into each bowl to make colored dough. Mix well.
  9. Using one color at a time, put dough into a cookie press and press cookies onto an ungreased cookie sheet in the shapes of your choice. (*Tip: I have found that a chilled cookie sheet works best, so I stick mine in the freezer for 5 minutes before pressing the cookies.)
  10. When your cookie sheet is full, bake in oven for approx. 8 minutes, until the cookie is just slightly golden. The cookie will be very soft the touch, but will firm up just a bit while cooling.
  11. Remove cookie sheet from oven, and allow cookies to cool for a couple minutes.
  12. Using a spatula, carefully remove cookies and place on a cooling rack.

*I used a little bit of leftover dough to make the candy canes in the picture, just to see if it would work. If you do make a few cutouts with this dough, you will need to be very careful, as it’s a very soft dough. Using the cookie press is much better, and is the traditional way.

spritz2

I’ll be sharing one more of the syv slag kaker til Jul this month, so be sure to check back!

Praise God! Let’s eat!

Shandy

Be sure to visit Shandy’s personal blog Aprons ‘n Pearls for recipes, crafts, homekeeping tips & more!

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GCH:What’s on Your Plate? – Eat Your Greens

December 7, 2012 by

EAT YOUR GREENS

by Renee Porter Sullivan, CHt

Popeye-With-Spinach-The-Belgravia-Centre

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Ingredients

1 quart Filtered Water
1/4 tsp. Unrefined Sea Salt or Real Salt
1-2 Bunches Kale, Chard, Spinach, Collards, Mustard, or Turnip greens
Cool Filtered Water plus 1 tray of ice cubes to cool greens
Dressing Options:
Olive oil and lemon juice
Vinaigrette
Tahini or peanut dressing 
Your choice of Gluten-Free, Sugar-Free dressing be creative and experiment!
 

Cooking Instructions

 

  1. Bring the water and salt to a boil in a large pot.  Stainless Steel is best in this case. If you have a smaller size pot, cook the greens in two batches
  2. Wash the greens well.  Run your fingers down the leaves and stems to make certain there is no sand left on the greens.  It only takes a little remaining sand to ruin some really great food.
  3. Hold on to the bottom of the stem firmly and run your circled fingers backward down the stem to remove the tough stem from the leaves of the greens.  If you would be more comfortable trimming the stem away with a knife, that works too.
  4. Tear the leaves into large pieces. The leaves can be cooked whole and cut later as well.  Either way will work fine.
  5. Immerse the  greens in boiling water. Boil uncovered over medium-high heat. The greens will cook in 3-7 minutes.  Chard and Spinach take less time to cook than Collards or other more hardy greens, stir the greens and continue cooking until tender and vibrant green.
  6. When the greens are done, remove them from the pot and plunge them in ice water to stop the cooking.
  7. Toss with Extra Virgin Olive Oil and a squeeze of fresh lemon juice. This is my favorite way to have greens.  Plain and simple.  Bursting with vitamins and fiber.  Or, experiment with your favorite gluten-free dressing combination.
  8. Refrigerate the left overs in glass or stainless steel.  Use within 3 Days.

Variations:

You can use these green leaves whole for Gluten Free Roll-ups. Collards work really well for this because of their size and strength. Cook the leaves whole without removing the stems.  Just cut off the tough bottom section. Omit the dressing and place 2-3 tablespoons chicken, tuna or egg salad, a meat ball, or sliced steak on each leaf.  Fold in the sides, roll up the Package, secure with a toothpick.  Chill if desired and serve.  Be creative and add colorful blanched vegetables to the mix like red bell peppers, or sun dried tomatoes, onions, anything at all.  These rolls can even be sliced and served for snacks.  

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GCH: What’s on Your Plate? Korean Banchans

December 6, 2012 by

Spinach Banchan

If you read my post last week for Dubu Buchim (Korean Pan-Fried Tofu), you’ll remember that a Korean meal has many components:  the rice, kimchee, main dish, and the banchans.  Banchans are little dishes, meant to be shared, and are usually vegetable-based.  Today I’ll show you how to make two very easy banchans:  spinach banchan and a cucumber salad.

For the spinach, you can buy whole spinach, which is the cheaper option, or a bag of washed and trimmed spinach salad – it will cost more than whole spinach, but the upside is that the roots and sand have been removed for you!  This spinach banchan is also a component in several other Korean dishes, including kimbap, japchae, and bibimbap.  (We’ll get to those later!)  For the cucumbers, you’ll want to look for small cucumbers, often called Persian cucumbers.  They have thin skin and very little seedy pulp in the middle.  You could also use a regular English cucumber, or a hothouse cucumber, but you may want to take off some of the skin if it’s waxed or feels tough to you.  Also, the cucumber banchan calls for a pinch of Korean dried peppers.  If you don’t have these in your pantry, you can use crushed red pepper (like the kind used in Italian cooking or on pizza) or even a little cayenne.  It won’t be the same, but you’ll get the idea!

Both of these banchans are best made fresh, and won’t last in the fridge more than two or three days.  Make a batch, cook some rice, and  practice your chopstick skills:  it’s dinner time!

Spinach Banchan

Ingredients:

  • 1 pound whole spinach, trimmed and cleaned, or 1 large bag prepared spinach salad (9 oz.)
  • 2 cloves garlic, finely minced
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, minced

Directions:

  1. Fill a large pot with water and bring to a boil.  Prepare an ice bath:  a very large bowl filled with ice and water.  When the water boils, add the spinach, and blanch for 15 seconds.  You want all of the spinach out of the boiling water within 30 seconds at the max, or it will be mushy.  Remove from the water and transfer to the ice bath.
  2. In a medium-sized bowl, mix together garlic, oil, soy sauce, sesame seeds, and green onion.  Squeeze the water from the spinach – be firm, but don’t pulverize it!  Add the spinach to the garlic mixture, and using your hands, massage the sauce into the spinach.  (Korean housewives go through more plastic gloves than the school lunch lady.  I just get in there and don’t worry about the gloves.)  Let the spinach marinate in the sauce for about 30 minutes at room temperature.  Taste for seasoning – you can add a tiny pinch of sea salt or more soy sauce if you like.

Cucumber Banchan

Cucumber Banchan

Ingredients:

  • 4 Persian cucumbers, or one large hothouse cucumber
  • 1 teaspoon sea salt
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon sugar
  • pinch hot pepper flakes
  • 1 teaspoon toasted sesame seeds

Directions:

  1. Wash cucumbers, and if you’re not using Persian cucumbers, remove the peel.  Slice very thinly into coins and put in a sieve.  Sprinkle with the sea salt and let sit for 15 minutes.
  2. In another bowl, mix together oil, vinegar, sugar and pepper flakes.  Rinse the cucumber and squeeze out any extra water.  Add to the oil mixture and let marinate for 30 minutes before eating.  Sprinkle with sesame seeds.

Explore, experiment, enjoy! — Dana

Find more recipes from Dana, Korean and otherwise, at Frugal Girlmet!

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GCH:What’s on Your Plate? – Pizza Pasta

December 5, 2012 by
Pizza Pasta

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

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GCH: What’s on Your Plate? – Baked Spaghetti

December 4, 2012 by

Baked Spaghetti

This is a very simple recipe, but it tastes great!  It’s a nice solution for those weeknights after work when you’re wondering what to make with the pound of ground beef in the fridge.  You probably have all of this stuff in your pantry and fridge already, that’s one reason why I love it!  I found this online and then tweaked it because my husband and I are picky eaters…  I hope you enjoy! 🙂

What you need:

1 – 8 oz package of spaghetti, cooked

2 tbsp of butter

1 1/2 cups shredded Parmesan cheese, divided into 1/2 cups

1 – 8 oz package shredded cheddar cheese

1 – 8 oz package shredded mozzarella cheese

1 lb ground beef

1 jar of your favorite spaghetti sauce (the one I used was 24 oz)

13×9 baking dish

Cooking Spray

Pot or bowl for mixing spaghetti and butter

Spoon

Directions:

Preheat oven to 400 degrees and spray baking dish with cooking spray.

Brown ground beef, drain and mix with spaghetti sauce, then set aside.

Combine the hot cooked spaghetti with butter and stir until butter melts and coats the spaghetti.  Add 1/2 cup parmesan cheese, stir.

Arrange spaghetti in an even layer in the baking dish.  Then cover with the entire package of cheddar cheese and sprinkle that with 1/2 cup of parmesan cheese.

Cover that layer with the browned ground beef and spaghetti sauce mixture.  Top that with the entire package of mozzarella cheese and then remaining 1/2 cup of parmesan cheese.

Cover with aluminum foil and bake for 30 minutes.  Remove the foil cover and continue baking 15 minutes or until cheese is as brown as you would like.

Let stand for 10 minutes before serving.

Yum!! 🙂

God is great, God is good… let us thank Him for our food!

<3 Shauna

_________________

PS – you can also find Shauna on her personal blog, www.workhomeplay.net.

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GCH: What’s on Your Plate? – Food for Thought by Christi

December 2, 2012 by

~FEAR NOT ~ STAND STILL ~

~HOLD YOUR GROUND~


Exodus 14:13  — Moses told the people, Fear not; stand still (firm, confident, undismayed) and see the salvation of the Lord which He will work for you today.

Ephesians 6:13-14…Therefore put on God’s complete armor, that you may be able to resist and stand your ground on the evil day [of danger], and, having done all [the crisis demands], to stand [firmly in your place]. Stand therefore [hold your ground], having tightened the belt of truth around your loins and having put on the breastplate of integrity and of moral rectitude and right standing with God.

Every Friday, here at Girlfriends Coffee Hour, is my prayer day where I pray over every single prayer request that has come in that week.   I take each prayer request and hold them in my hand, and pray over each and every one of them.  I then place them in my God Box, after they’ve been prayed over, as a symbol of placing each request at the foot of Jesus, and leaving them there.

Some of these requests just break my heart.  I cry over them!  I can’t imagine the pain that some people are going through.  Broken marriages.  Wayward kids.  Cancer.  Financial strain.  And so much more!

What I hear most from those posting the requests is, “What do I do when I’ve done all that I know to do?”  I’ve always answered “You leave it in God’s hands and let Him work!”

Sometimes it is easier to leave it in God’s hands, than other times.

As you can see from the two scriptures above, we are instructed after having done all that the crisis demands, we are to STAND!  STAND FIRM.  DON’T WAVER.  DON’T BUDGE!  HOLD YOUR GROUND!

What does it mean to STAND?  Do I just stand around waiting for God to do something?  What it means to me is that we CHOOSE to believe God.  We choose to trust Him.  We choose to believe that He has our best interest at heart.  We choose to believe that He loves us and His plan for our life is for a fulfilled future, and hope!

We don’t allow our circumstances to cause us to waver to the left, or to the right.  We don’t waver with “But God….”  “What if…..”  “Maybe I should just ….”  NO!  None of those!  You simply do all that God has commanded you to do in that situation, and when you’ve done everything that you know to do….You Step Away From It and ALLOW GOD TO MOVE!!!

Do not allow Satan to lead you astray in taking the situation back again.  Maybe God isn’t working as fast as you think He should be.  Maybe you’re not seeing the results you had hoped you would.  Whatever you are seeing, do not allow Satan to lead you away from God and what He is doing in your life.  REST in knowing that God Is In Control!  He does have YOUR BEST INTEREST at heart!  Trust that.  No matter how hard it may be.  TRUST HIM!  STAND FIRM.

May the Lord make your love increase and overflow for each other and for everyone else.  May He strengthen your hearts so that you will be blameless and holy in the presence of our God and Father when our Lord Jesus comes with all His holy ones.

Be blessed!

Christi Wilson

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Are you interested in an Online Bible Study?  If so, please check out our sign up page located HERE on our website!  We offer Online Bible Studies for Women, Singles, and Teens.  We would love to have you join us!

 

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