It’s chicken week and I wanted to jazz it up some so, I found a recipe on Pinterest that I just had to try. Bacon, Ranch, Cheese, and Chicken sounded like it would be awesome. It was!
Not only was it delicious, it was very easy to make. Since I used fresh broccoli, all I had to do was to cook and cube the chicken and then combine all the ingredients per the directions. I popped it in the oven and cleaned the kitchen while it was in the oven.
This casserole can be made in advance and refrigerated for a day or two before you bake it. Also, it taste just as good once it’s re-heated in the microwave. It’s got my stamp of approval. I would never thought that this casserole is low carb, grain free, sugar free, and gluten free.
1.5 lb. cooked chicken, cubed
1-1.5 lb. fresh broccoli, steamed and drained (or frozen broccoli, thawed and drained) (or vegetable of your choice like cauliflower or spinach)
1/2 tsp. garlic powder
1 tsp. minced onion
1/2 tsp. dill
1 tsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup + 2 tsp. bacon crumbles
1 8 oz. package cream cheese, softened
4 oz. sour cream
4 oz. mayo
8 oz. shredded cheddar
Preheat oven to 350 if baking immediately. Or you can prep ahead and keep in the refrigerator for a day or two.
Combine cream cheese, sour cream, mayo, and spices in a large bowl and mix thoroughly.
Add the chicken, broccoli, 3/4 of the cheese, and the 1/4 cup bacon crumbles and mix well.
Dump into a 9×13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 T. bacon crumbles on top. Bake until hot about 35 minutes.
Wow, has the time flown by. It seems like yesterday that I made the decision to go on this trip and now we are almost a month before the trip. I thought that I would drop by and give you a quick update.
This week’s mission has been all about immunizations. What I thought was going to be an easy task has proved me wrong. It’s been almost 11 years since my last missions trip. The travel center that I have used previously has closed and since my records are so old they are not on our state’s immunizations website. This has caused some setbacks this week, but the good news is that I have an appointment with my regular doctor on Tuesday. Please pray that we can get these straighten out within the next week.
By the end of next week, I should hopefully have more information on our travel plans, itinerary, packing list, and any other needs for the trip.
How can you help?
Most importantly, I need your prayers that God will work in and through me during the trip.
Secondly, purchasing a T-Shirt or Ladies Tank. (Pre-Orders Only. All profits go directly to my trip.) The deadline to place and pay for your order is 5/21/17.
Third, any financial support you can give will be greatly appreciated. The deadline for tax deductible gifts has passed, however I can still accept non tax deductible gifts. This money would be used towards immunizations and associated travel cost.
Someone I know, (I’ll protect the guilty and no it was not Cynthia) mentioned the word pizza and suggested that I could just eat the toppings. If I’m going to order pizza, I’m going to eat the crust and all the toppings. Now, I’m really craving a pizza so, my challenge this weekend was to answer the craving, but stay within my lifestyle.
I recalled a picture that I had seen a while back where a portabella mushroom was used instead of a pizza crust. While I was at Sam’s Club, I found a pre-packaged pack of 4 portabella caps for almost $5.00. The one downside that I learned about these was that I could not see what the bottom of the caps looked like and therefore some of the flat caps did not hold all the toppings as well. Also, I’m starting to think that I might have an issue with lactose so, I picked up an expensive bag of Daiya Mozzarella Style Shreads from Publix. I should have paid more attention to the ingredients as it’s not as great as I thought. Regular Mozzarella might have been a better option. At Walmart, I found a White Pizza Sauce that was only 1 carb per serving.
For the toppings you can get as simple or complex as you would like. I stuck with the basics of cheese, spinach, and grilled chicken.
The recipe is really simple!
Portabella Mushrooms or Mushroom Caps
Your favorite pizza toppings
Preheat oven to 375 degrees
Remove stems from caps if required.
Wash mushroom per directions or liking
Place mushroom caps on a cookie sheet, smooth side down. Bake for 10 minutes.
Remove from oven and soak up any excess moisture inside the mushroom caps with a paper towel.
Add desired amount of pizza sauce (around 2 Tbsp.)
Add desired amount of toppings of your choosing.
Return the mushrooms to the oven and cook for 10 minutes. Serve Hot.
I came across this recipe a few weeks ago and I just had to try it. It was awesome, and I did not even follow the directions!
For starters, I did not have the two mason jar lids, but I did have a small skillet that holds one egg. I cooked each egg separately. No avocado, but I had some guac already in the fridge. Also, I used turkey bacon instead of regular bacon and I cooked it in the microwave per the instructions on the package.
2 tbsp. water
1/2 avocado, lightly mashed
2 slices cooked bacon
1/4 c. shredded Cheddar cheese
In a medium nonstick pan, place two mason jar lids (centers removed). Spray the entire pan with cooking spray and heat over medium heat. Crack eggs into the centers of the lids and lightly whisk with a fork to break up yolk.
Pour water around the lids and cover the pan. Cook, letting the eggs steam, until the whites are cooked through, about 3 minutes. Remove lid and top one eggs with cheddar. Cook until the cheese is slightly melty, about 1 minute more.
Invert the egg bun without the cheese onto the plate. Top with mashed avocado and cooked bacon. Top with the cheesy egg bun, cheese side-down. Eat with fork and knife.
It’s fish week for me and I’m tired for the standard Lemon Pepper flavor. I purchased a bag of catfish from our local Sam’s Club. Cynthia was researching the Keto lifestyle and suggested that I look at using an ingredient that I never would have thought about using before.
Fried Pork Skins!
1/2 cup of finely ground pork rinds
1/2 cup of parmesan cheese
salt/pepper/cayenne/garlic powder… your favorite seasonings
1 tbsp heavy cream
Thaw the fish per package directions.
Use a food processor or mortar and pestle to finely ground the pork rinds into a powder. (If the pieces are too big they won’t stick to the fish.)
In one bowl, thoroughly mix the pork rind powder with the parmesan and whatever spices you’ve chosen.
In a second bowl, whisk the egg and heavy cream.
Thoroughly coat the fish in the egg mixture on all sides, then thoroughly coat it in the pork rind/cheese mixture.
Place on a baking pan and bake at 400 for 12-15 minutes or follow the package directions.
In the United Methodist Church, middle school age children can choose to go through a confirmation class to be baptized and to join the United Methodist Church. I went through this interesting journey as a teenager and was baptized during an Easter Sunrise Service around 20 years ago.
I sure wish that my chubby teenager could have seen into the future to stop some of the mistakes of life from happening. I’ve made so many mistakes and fallen so far away from God and came back again than that my young teenage self could even imagine.
Last week, I decided to publicly re-affirm my faith and remember my baptism. Today, on Easter Sunday, I made that re-affirmation by being immersed.
It just seems fitting for all the growth that I have accomplished over the last 7 months and the direction that I see my God taking my life in the future. To God be the Glory!
Can you envision a place where an 8-year-old child alone with no parents is a s common as a single parent family in America? Or living in a community of more than 2000 people in dire poverty? That is exactly the place that God has challenged me to go and share His love through word and deed. June 19th – 26th, I will be going to the Dominican Republic with a team from our Southwest District of the UMC. We will: build a wall to protect a Church and the area’s only source of clean water, make repairs to a Church, install flooring in homes, building outhouses, and working with an orphanage.
For almost the last year, God has been steering our hearts towards the Dominican Republic. There are 1000’s of people that live in each batey. Their ancestors came from Haiti to work on the sugar cane farms. The Dominican Republic does not allow them citizenship and Hati says that they have been gone too long, so these are people that are literally without a country. The sugar cane farms are mechanized and so, the work has all gone away.
The people of the batey have special restrictions placed on them:
Education only to the 8th grade
Must work only day labor jobs (Pays around $2 USD per 12 hour shift)
Only allowed power two hours per day.
To leave the batey, special papers are required and if they leave without them then they are thrown in jail and sent back to the batey.
I’m excited about this opportunity. A trip of this mature requires both prayerful and financial support. The cost of the trip is $1400. I am inviting you to join me in the work God will be doing in the children and the people of the Dominican Republic. Here’s how you can help:
Most importantly, I need your prayers that God will work in and through me in the trip.
Secondly, any financial support you can give will be greatly appreciated.
Third, purchasing a T-Shirt or Ladies Tank. (Pre-Orders Only. All profits go directly to my trip.)
I want to thank you for considering taking part in supporting me in God’s work prayerfully and or financially. To keep you updated on how you can pray for the team and me, I will send updates as the mission develops. When we return, I will send a follow-up to sharing what you help accomplished for God.