Archives For Sunday

Although I am a huge fan of Christmas, today is my favorite day of the year. I am celebrating the Resurrection of Jesus. For those of the Christian faith today is the day to remember the reason for the Christmas Child. Christ came into the world as a baby and he left the world as a Savior. More than a good teacher, although his teachings are remarkable, his death on the Cross made it possible for me to know real love. His triumph over death makes it possible for me to know real life–here and forever. His example of how to live, to serve, to see the poor and to love others changes the way I live. I make different choices now. I see people the way the Creator sees them and I am moved to make a difference in this world. It’s not an easy path, but the blessings along the way make my joy complete.

It all started with a simple prayer and it has led to life well-lived. It began a transformation in my life and heart and it is not over. He holds me in His hand and calls me His beloved. I hope you know He loves you too!

Happy Easter.


Company for dinner? Looking for an easy to fix and interactive main dish? Chicken Veggie Skillet is the perfect one!

I have used a variation of this recipe so many times. I know that originally I found it on the back of a pasta box, but that box is long gone and now I love making my own take on the basic recipe. What I love about the recipe is that you can use whatever vegetables are in the fridge and whatever kind of pasta is in the cupboard and you can make it meatless or with meat!

The added bonus is that you can cut the veggies up ahead of time and store in the fridge, making the actual prep time much shorter. Or, like I did tonight, I recruited some guests to come cut veggies and chicken in the kitchen with me!

Here is what I did tonight. Feel free to edit/delete/add to the main ingredients. I knew I had 2 large skinless chicken breasts, pasta, veggies and some fresh herbs, so I pulled it all out and began to cut! This recipe serves at least 6 people–so add or subtract based on the number of guests. I like to have enough for lunches later in the week, so I usually use the whole box of pasta.

1. Heat 3-4 Tablespoons of extra virgin olive oil in a large skillet.
2. Saute one large sweet onion for 3-4 minutes, until translucent. I coarsely chop the onion.
3. Peel one garlic clove and break it with the side of a knife. Add it to the skillet and cook for a minute or two.
4. Add chopped veggies and saute for about 5 minutes or until tender.
1 large Red Bell Pepper (thinly sliced and chopped)
3 medium Zucchini (I add these later so they stay crisper–sliced and quartered)
1 bunch of Asparagus (cut off dead ends. Slice diagonally to ensure more even cooking)
(you can add small cherry tomatoes or mushrooms, but add last and cook only 2 minutes)
5. Remove garlic clove. Season with salt and pepper or seasoned salt.

MEANWHILE — Boil water in a large pot. Add 13 ounces of pasta and cook. Tonight I used a whole grain pasta. Cook til tender. Drain.

IN ANOTHER SKILLET– Heat 2 Tablespoons butter. Saute bite-sized pieces of chicken breast til brown. (I started the chicken after I finished sauteing the onions. This helped everything finish at the same time).

RIGHT BEFORE SERVING– Combine pasta, veggies and chicken. Toss with 4-5 leaves of cut up basil or your favorite herb. SERVE! ENJOY!

Start to finish – maybe 25 minutes.

This dish is also great served without the meat. And it is a delicious leftover meal- even without heating.