1/3c orange juice 1T honey
1/3c soy sauce ½ t ground ginger
3 T oil 1/8 t garlic powder
Mix all of the above ingredients in a zip lock bag. Add Salmon and refrigerate for a couple of hours. Baste fish with marinade while grilling. This could also be used with chicken.
These different ingredients don’t sound very appetizing; but when they are blended together…Delish!
It’s kind of like being in God’s family. Everyone has their part or “ingredient” to add to our family of believers. When we pool our gifts and talents together, the result is awesome!
“But in fact God has arranged the parts in the body every one of them just as He wanted them to be…As it is there are many parts, but one body.” (1 Corinthians 12:18-20)
Just something to “marinade” on!
Cook rice according to package directions. Then toss cubed chicken with soy sauce and 1T of Olive Oil in a bowl; add to a large skillet with remaining Olive Oil. Cook chicken until done, about 5-6 minutes and then set chicken aside in a separate dish while you cook the vegetables (You may want to add a little more Olive Oil to the skillet for veggies). When vegetables are done, add chicken back to hot skillet and toss everything together. Serve over your brown rice and enjoy. I like to add a little more soy sauce when I serve this dish. Don’t forget your chopsticks!
I found this recipe in The Eat-Clean Diet for Family and Kids by Tosca Reno. We need to take care of these earthly bodies we have been given. They are all we have right now! When we eat healthy, we feel better, look better, and we might just be around a little longer to share Jesus with our friends and family. Kind of a win-win situation!
“Do you not know that your body is a temple of the Holy Spirit, who is in you, whom you have received from God? You are not your own…Therefore honor God with your body.” (1 Corinthians 6:19-20)
Blessings and Eat Healthy,
This is just a little break from all of the burgers and steaks you have been eating this summer. As always it’s quick and delicious! You will need the following…
1-2 packs of smoked sausage (cut into halves)
1 each green, yellow, orange, and red pepper (Cut into big chunks)
1 onion (cut into large pieces)
Olive Oil (enough to drizzle over everything)
2-3 shakes of Sea Island Sea Salt (or your favorite seasoning)
First, and most importantly, get your grill ready and just throw your frying pan on the grill to get it hot. Then place the sausages on the grill and everything else in the frying pan. Cook everything for about 10-15 minutes, until peppers and onions are tender but not”mushy”. The sausages will have those beautiful grill marks on them. Next, add the sausages to the pan and deliver this delicious and fragrant dish to your table.
** Note to self… don’t forget potholder when picking up pan!
I like this piled up on my plate as is; my hubby likes it on a big toasted Hoagie Bun with mustard. Either way it’s fast and tasty!
Thanks to Barbara Dinkins for sending in her recipe for Company Chicken. She brought this to our family this week when my dad came home from the hospital. The good news is it’s not just for company! It’s a blessing being a part of such a great church family.
You will need:
8 boneless chicken breasts
1 small jar dried beef
4 strips of bacon (halved)
8 oz. carton sour cream
1 can cream of chicken mushroom soup
Layer the bottom of dish with dried beef. Wrap each chicken breast with 1/2 piece of bacon. Place chicken on top of dried beef. Mix sour cream and soup then spread over chicken. Bake at 325 uncovered for 1 hr.
“A generous man will himself be blessed, for he shares his food with the poor.”(Proverbs 22:9). I was very glad that Barbara was willing to share her food with my Dad and his family!
We would love to here about your favorite “company” dishes! Go to our home page and click the share button.
Don’t let the word “stew” conjure up only winter time visions of comfort food. This one lets you use fresh summer veggies and it is light and delicious!
2 chicken breasts (bone in)
1T all purpose flour
2 T Olive Oil
1 yellow squash and 1 zucchini, thinly sliced
1 10 pkg. frozen lima beans (thawed)
2 ½ c yellow corn (about 3-4 ears)
3 ripe plum tomatoes seeded and diced)
4c chicken broth
1/4c snipped fresh chives
First, season chicken with 1/2t each of salt and pepper then sprinkle with flour. Heat Olive Oil in a 2 1/2 quart pot (medium heat) and add chicken skin side down. Cover and cook about 7-10 minutes, turn chicken and cook another 7-10 minutes until juices run clear. Remove chicken from pot to cool. (After cooling you will need to cut into bit sized pieces) Next, (still using medium heat) melt butter in the same pot and add squash, zucchini, beans, and corn. Cook about 4-5 minutes until squash is wilted. Finally, add tomatoes, broth, chicken and remaining salt. Stir until heated through. Sprinkle chives just before serving. This makes a very colorful and chunky stew.
Now that summer is fast approaching, thought y'all might enjoy an easy shrimp recipe. This is one of my son's favorite recipes. It's my favorite because he is the one who makes it!
1/4 cup butter
1 tablespoon minced garlic
1 pound uncooked shrimp-peeled and deveined (frozen shrimp works fine, just make sure it is uncooked)
1/2 cup softened cream cheese
1/3 cup whole milk
1/3 cup fresh grated parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
4 cups cooked fettuccini noodles or angel hair pasta
Melt butter in large skillet on medium heat. Add garlic while butter is melting. Add shrimp and cook for approximately 2 minutes. Remove shrimp to bowl and cover.
Return butter and garlic mixture to stove on low heat. Add cream cheese to butter and stir until smooth. Add parmesan. Slowly add milk, stirring while adding. Toss in shrimp to warm. Remove from heat and pour over pasta.
4-6 pork chops (we like thin boneless, but any cut will do)
Pineapple slices (2-3 pieces per chop)
½ c pineapple juice
Favorite seasoning (Sea Island Salt)
Place pork chops in a dish and drizzle with Olive oil and sprinkle on seasoning. Next add Pineapple juice and slices. Bake at 350 for about 1 hour. Enjoy!! These flavors really are great together and very light for summer time. Add a side of sweet potatoes and squash and your meal is complete!! I am going to try adding the squash to the pork chops next time; one less dish!!! Sometimes the simple things are always the best and the best for you!” This will bring health to your body and nourishment to your soul.”
I found this recipe in Home Life (a faith-based magazine provided by our church). My daughter and I love Mexican food and I thought I would try this since she will be coming home from college.
2c shredded chicken
1(one) can corn drained
1(one) 24 oz jar salsa verde
1 4oz can diced chilies
1 1/2t chili powder
15 oz can black beans drained and rinsed (or your favorite beans)
2c shredded cheddar cheese, divided
*Salsa verde is a mild green salsa made with small green tomatoes
Mix all ingredients, reserving 1cup of cheese. Spoon the mixture into a 9x13 baking dish and cover with reserved cup of cheese, Bake for 30 minutes @ 350. Serve with tortilla chips or tortillas. Garnish with sour cream. This sounds delish and my daughter also loves to cook so I thought we could do little mother/daughter bonding time and…WAIT… She’ll be home for the whole summer!!
“…children are a gift from God.”(Psalm 127:3)
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
2 lbs smoked sausage, cut into pieces
1 can Rotel or diced tomatoes
½ t pepper
½ t salt
Melt butter in a large skillet. Add cabbage and onion, cook on medium high for about 5 minutes while stirring. Add remaining ingredients, cover and simmer for 20 -25 minutes. Enjoy!
This is delicious and a nice change of pace from all of the regular dishes we usually eat. It is also low in carbs, for those of you who are counting, about 4 g net per serving.
This is especially delish if your hubby helps you and does all of the cooking outside. No smelly kitchen for us! We served it with rolls (so much for counting carbs) but couldn’t think of a great side dish for this “dish”. We would love to hear from anyone who comes up with a great idea.
There is no cute name for this recipe or even a real recipe, I just made it up. I thawed out chicken for something else and realized I had NONE of the ingredients for the “something else”. Was I surprised! It’s like the other ingredients just disappeared; but I had this thawed out meat waiting to be used.
It made me think of the times that the Lord has me ready or “thawed out” for a certain opportunity or ministry, only to find that He had entirely different plans for me. I think the point is to be ready and let Jesus worry about the details. This is something I am currently working on: always be prepared or ready to share Jesus.” Preach the word: be prepared in season and out of season…” (2Timothy 4:2)
Package of favorite chicken in 9x13 pan
Drizzle chicken with Olive Oil
Pour over two 16 oz cans of diced tomatoes (or 1 large can)
Sprinkle with 2T brown sugar and Sea Island Sea Salt (or your favorite seasoning)
Add about 1 cup of grated Colby Jack cheese to the top
Bake @350 for about 1-2 hours depending on oven and your cut of chicken
Add your favorite sides and dinner is served!!
The Supper Table
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