At the Cross (Joy Made Full)

An original worship song inspired by the hymn At the Cross by Isaac Watts and Ralph Erskine Hudson.

At the Cross (Joy Made Full)
Words and music by Isaac Watts, Ralph E. Hudson, Tim Northup

Who was that man upon the cross
Was He the King, the Saving One
Promised to come, to pay the cross
The sinner’s debt, with His own blood

Was it for crimes that were my own
He hung upon that cross alone
The greatest love, a grace unknown
That He should die the death I owed

At the cross I saw Heaven’s Light
Roll away the burden on my soul
There by faith I received my sight
Looking to the Son, my joy made full
Oh God

His spirit groaned and darkness came
Death carried Him to sin’s domain
But death could not the Son contain
He rose again up from the grave

At the cross I saw Heaven’s Light
Roll away the burden on my soul
There by faith I received my sight
Looking to the Son, my joy made full

At the cross I saw Heaven’s Light
Roll away the burden on my soul
There by faith I received my sight
Looking to the Son, my joy made full

At the cross I saw Heaven’s Light
Roll away the burden on my soul
There by faith I received my sight
Looking to the Son, my joy made full
Oh God

Looking to the Son, my joy made full
Oh God

 

Chicken Parmesan Bites

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Chicken Parmesan Bites

  • Servings: 8
  • Difficulty: moderate
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Ingredients

  • 1 1/2lb boneless, skinless chicken breast (Market Pantry)
  • 1 cup whole wheat flour (Market Pantry)
  • 2 cups Panko style bread crumbs (Kikkoman)
  • 2 large eggs
  • 2 servings egg substitute (Market Pantry)
  • 1/2 cups grated Parmesan cheese (La Romanella)
  • 2 tbsp granulated garlic (or garlic salt)
  • 1 tbsp paprika (or ground cayenne or smoky seasoning salt)
  • other seasonings to taste

Directions

  1. Cut chicken breast into small chunks, roughly 1 inch square and 1/2 inch thick.
  2. Pour flour into one large mixing bowl. Beat eggs and egg substitute into a second large mixing bowl. Mix bread crumbs, Parmesan, and seasonings into a third large mixing bowl.
  3. Spray a large electric skillet with nonstick cooking spray.
  4. Dredge the chicken breast chunks in flour and shake off excess.
  5. Dredge the chicken breast chunks in the egg mixture.
  6. Dredge the chicken breast chunks in the bread crumb mixture.
  7. Place dredged chicken breast chunks in the electric skillet, cover with the lid slightly ajar, and cook on medium heat for about 20 minutes. If using SaladMaster, use the Rice 2 setting. Turn over after about 10 minutes.
  8. 8.
Roughly 210 calories per serving (3oz, about 4 bites). Great finger food snack for GameDay parties and potlucks! Pair with a marinara, ranch, or spicy cheese dipping sauce for extra yummy goodness! Cooking alternatives: try baking at 375 or on the stovetop over medium-low heat in a nonstick skillet for 20-25 minutes, turning over at 10 minutes.

Stovetop Shredded Chicken

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Stovetop Shredded Chicken

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2lb boneless, skinless chicken breast (Market Pantry)
  • 3-5 cups water
  • seasonings to taste

Directions

  1. Cut chicken breast into smaller fillets and pound to about 1/2-inch thin.
  2. Spray a large pot with nonstick cooking spray. Lay the chicken on the bottom of the pot, trying not to overlap the chicken.
  3. Season the chicken with favorite seasonings to taste. (I like a bit of garlic salt and seasoning salt.)
  4. Gently pour water over chicken until just covering all the chicken. It’s important to fully cover the chicken with water.
  5. Cook on medium-low to medium heat for about 15-20 minutes. Chicken will no longer feel squishy, but slightly rubbery. If you’re unsure, use a meat thermometer to verify core temperature has reached 165 degrees F.
  6. Remove chicken from water and allow to cool for a few minutes. Then pull chicken apart by hand or with a fork into roughly 1/2 to 1 inch pieces.
  7. Serve as a stand alone dish or refrigerate or freeze to use in future dishes.
  8. If refrigerating or freezing, put in 1 quart freezer bag with about 1/4 cup of the chicken stock. Refrigerate for up to a week or freeze for up to a month.
About 130 calories per serving. Great for making bbq pulled chicken, chicken taco meat, or as is for salads or casseroles.

Spinach Turkey Lasagna Bake

Spinach Turkey Lasagna Bake

  • Servings: 8
  • Difficulty: moderate
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Ingredients

  • 12oz pasta (Anthony’s bowties) – 1 1/2 cups part skim ricotta cheese (First Street) – 2oz baby leaf spinach (Ready Pac), finely diced – 1 1/2 lbs 90% lean ground turkey (Jennie-O) – 2 1/2 cups traditional spaghetti sauce (First Street) – 1 cup reduced fast shredded mozzarella (Market Pantry) – 1 1/2-2 cups water – garlic salt, seasoning salt, parsley flakes to taste

Directions

  1. Measure ricotta cheese into a large mixing bowl and leave out for 10-15 minutes to warm a bit. Then add spinach, seasonings to taste, and mix well. 2. Spray a large electric skillet with nonstick cooking spray. Pour the pasta into the skillet, evenly covering the skillet, then pour the water over the pasta until not quite covering the pasta. Cook on medium-low heat about 15 minutes until pasta is al dente. If using SaladMaster, cook on Rice 1 setting. 3. In a large nonstick skillet, brown the ground turkey and drain. Add sauce to turkey and season with seasonings to taste. Simmer on low until pasta is al dente. 4. Layer ricotta mixture onto pasta by spooning small dollops. Fill in the gaps and as the ricotta warms it will spread a little easier making a nice cheesy layer. (See pic below). 5. Pour meat sauce evenly over the pasta and ricotta layers. Sprinkle shredded mozzarella evenly over meat sauce then sprinkle seasonings on top to taste. 6. Cook on medium-low heat for 15-20 minutes. If using SaladMaster, cook on Rice 1 setting. 7. Allow to cool a few minutes before serving.
About 385 calories per serving. To bake, use a 9×13 casserole dish and cook at 375 for about 25 minutes.

Made In God’s Image

Then God said, “Let Us make man in Our image, according to Our likeness; let them have dominion over the fish of the sea, over the birds of the air, and over the cattle, over all the earth and over every creeping thing that creeps on the earth.” So God created man in His own image; in the image of God He created him; male and female He created them. (Gen 1:26-27, NKJV)

Every human has within their heart a deep, subconscious longing for eternity. The Scriptures declare that God made each and every human being in His own image—the image of the eternal God. Just a few verses later we read that God intended for the man and woman to live in the Garden, watching over and caring for the animals (Gen 1:28) and cultivating the ground (Gen 2:15), without any contract or conditions for that work to end. And in Genesis 3 we read that when the man and woman sinned against God, only then did God cast them out of that Garden, and one reason is so they could not eat from the tree of life and live forever (Gen 3:22-23).

Science says that humans are animals. They say this based on a combination of observable physical traits, biological drives, social norms, and genetic information. I don’t challenge those observations. But who developed the classifications? Humans. Which means those classifications are only as valid as the finite empirical evidence and soundness of logic from which those classifications are deduced.

Consider the following questions: where in the animal kingdom do we see groups of animals forming councils, writing constitutions, debating laws, and arguing about money? Where in the animal kingdom do we see groups of animals building hospitals, forming rescue services, and pursuing justice and equality? Where in the animal kingdom do we see groups of animals erecting exclusive boundaries, hoarding natural resources, exploiting the labor of others, and killing for any reason other than basic sustenance or debilitating sickness?

All of those things, good or bad, are uniquely human things. None of those things are animal things. Clearly, there is something unique about humanity, something not shared by any other living creature on the planet. What is it that makes humans uniquely human? It is that image of the eternal God written on our hearts, breathed into us by the eternal God Himself (Gen 2:7).

The Gospel of John explains the image of God in terms of light. Concerning Jesus, John wrote,

In Him was life, and the life was the light of men… That was the true Light which gives light to every man coming into the world (John 1:4, 9).

Why did Jesus come? To bring the light into existence? No—the light already existed in Him. Jesus came to bring light to humankind. You see, every human has a darkness residing deep within their heart called sin. Sin is anything we do or don’t do that doesn’t line up with the standard of goodness defined by the attributes and actions of God. Humankind’s sinful rebellion against God began in the Garden when Adam and Eve thought they knew better than God and they rejected the instructions He gave them about what not to eat. And we see the outworking of that sin throughout human history in every evil action ever committed by humans. Humanism says people are basically good. However, history begs to differ, demonstrating time and time again how utter depraved the human race is when left to its own governance.

So, what are we to do with this desperate, unfulfilled longing for eternity? Go to Jesus. God loves us so much that, though we are sinners, Christ died for us (Rom 5:8). And his death on the cross paid the price of atonement for our sins with His blood. Not just once and having to be repeated annually, as the Old Testament rituals required, but once-for-all, as the Old Testament rituals looked forward to, finding their fulfillment in Christ.

For believers, our longing for eternity is satisfied in Jesus Christ. Because, as the Scriptures promise, when we believe in Him, we find life in His name (John 20:31).

Enchilada Casserole

Enchilada Casserole

  • Servings: 8
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Ingredients

  • 1 1/2 lbs 93% lean ground turkey (Jennie-O) – 1 packet low sodium taco seasoning (Market Pantry) – 1 15oz can heart healthy cream of chicken condensed soup (Market Pantry) – 1 15oz can plain whole kernel corn (Market Pantry) – 1 8oz packet red chille enchilada sauce (Frontera) – 1 cup restaurant style salsa (Archer Farms) – 5 whole wheat taco size tortillas (Guerrero) – 1 7oz package reduced fat Mexican style shredded cheese (Market Pantry)

Directions

  1. In a large nonstick skillet, brown the ground turkey. 2. Stir in the corn, cream of chicken soup, enchilada sauce, and taco seasoning and simmer on low for about 10 minutes, stirring occasionally. 3. Spray a large electric skillet with nonstick cooking spray and spread 1/2 cup of salsa on the bottom. 4. Cut the tortillas into 4 strips (about 2 inches 2 inches wide). Lay 6 tortilla strips on the bottom of the electric skillet. 5. Layer 1/3 of the ground turkey mixture on top of the tortillas, then sprinkle 1/3 of the shredded cheese on top. 6. Make 2 more layers of tortilla strips, ground turkey mixture, and shredded cheese. Finish with the other 1/2 cup of salsa. 7. Cook on medium for 15-20 minutes. If using SaladMaster, cook on Rice 2 setting. 8. Allow to cool a few minutes before serving.
About 365 calories per serving. To bake, use a 9×13 casserole dish and cook at 375 for about 25 minutes.

Bacon Egg Spinach Scramble

Bacon Egg Spinach Scramble

  • Servings: 4
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Ingredients

  • 8 large eggs (Market Pantry)
  • 8 servings egg substitute (Market Pantry)
  • 8 slices turkey bacon (Market Pantry), pre-cooked
  • 3oz baby spinach (Ready pac foods)

Directions

  1. In a large mixing bowl, whisk together eggs and egg substitute.
  2. Spray a large electric skillet with nonstick cooking spray.
  3. Pour the whisked egg mixture into the skillet.
  4. Dice spinach to desired size and mix in to egg mixture.
  5. Dice bacon to desired size and sprinkle on top of egg mixture.
  6. Cook on medium for 15-20 minutes. If using SaladMaster, cook on Rice 2 setting.
  7. Allow to cool a few minutes before cutting and serving.

About 255 calories per serving. To make on the stovetop, use a large, nonstick skillet with deep sides and cook on medium-low for about 20 minutes. To bake, use a 9×9 casserole dish and cook at 375 for about 25 minutes.