1 Peter 1:8-9: "Though you have not seen him, you love him; and even though you do not see him now, you believe in him and are filled with an inexpressible and glorious joy, for you are receiving the goal of your faith, the salvation of your souls." Have you ever been filled with a peace and a joy that there truly are no words to explain why or how or what causes you to fill this way? You are just filled with Christ and therefore with joy and love, for God is love. Faith is believing without seeing and even though we have not seen Christ face to face yet, we love Him and His presence that daily fills our lives! And we can have that glorious, inexpressible joy knowing that our salvation is secured in Christ. He paid it all, for all our sins, for those we have already committed and for those we do not even know we will commit. He paid the price and bought us out of the slavery that sin holds us in and released us into a beautiful, glorious relationship with Him! So be filled today!
Adapted from: pearls-handcuffs-happyhour.blogspot.com
2 chicken breasts, cooked and shredded
16 oz. chicken broth
Juice from 1 lime
1/2 cup salsa
1/2 can Rotel
1/2 cup of corn (or more, the original recipe called for frozen but I just used canned)
1/2 cup frozen chopped veggies (I just used what I had on hand - onion, but the original recipe calls for celery and green pepper too)
*I added black beans...don't remember how much - just eyeball it according to how much you like beans! My salsa already had corn and black beans so I thought I'd up the fiber and protein in this soup by adding more.
2 Tbsp. cilantro, chopped (I omitted)
1 boil-in-a-bag bag of rice
Mexican cheese
1. Bring chicken broth, salsa, and lime juice to a boil.
2. Add Rotel, corn, beans, and veggies. If using frozen, let them thaw first. Cook on medium-high for 10-12 minutes, reduce to low, and add shredded chicken. Cover and simmer for 20-30 minutes.
3. While soup is simmering, cook rice.
4. Scoop rice into bowl, top with soup mixture, and add cheese, crushed tortilla chips or any other toppings you would like! (Sour cream, avocado, cilantro, etc.)
Super easy and super tasty! Perfect for when you don't want to spend a lot of time in the kitchen!
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This next recipe, compliments of Pinterest, sounds fancy-shmancy and impressive, but is really easy and o.m.g. good! It's on my list of things to serve if we ever are in need of making a good impression on dinner-party guests....you know in the off chance we ever actually do host a dinner party haha. This dish is absolutely delicious, especially if you are a lemon lover. I told James that the spinach was fresh basil...he didn't believe me and yet for a non-spinach guy, he sure was scraping his bowl after seconds!
Spinach Tortellini Bake with Lemon Creamy Sauce
(I halved the following recipe when I made it just for the two of us)
12 oz. bag Barilla Cheese and Spinach tortellini
(I just used the three cheese kind...I figured since it already had spinach in it, I couldn't get away with spinach in the pasta too haha!)
4 oz bacon or pancetta (about 4 strips of bacon)
3 cloves of garlic, finely minced or pressed in garlic press
2 Tbsp flour
2 cups milk
3/4 tsp salt
1/8 tsp pepper
1 1/2 tsp dry basil
1/4 tsp red pepper flakes
1 medium lemon
2 cups loosely packed spinach leaves, roughly chopped
3/4 cup grated mozzarella cheese, divided
3/4 cup grated parmesan cheese, divided
1. Preheat oven to 350. Bring water to boil and cook tortellini according to package directions.
2. Place bacon in medium-sized skillet at medium-high heat. Cook until crisp. Remove bacon from pan and drain on paper towels. Reserve 2 Tbsp bacon drippings in pan and discard the rest.
3. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and whisk for 1 minute. Slowly add milk and and continue to stir with whisk until smooth.
4. Add salt, pepper, basil, and red pepper flakes and bring sauce to simmer.
5. While sauce is simmering, add 2 tsp lemon zest and 1 Tbsp lemon juice to sauce (cut amount in half if you don't like as strong of a lemon flavor). Continue to stir until thickened, about 2-3 minutes. Remove from heat.
6. Drain tortellini and put back in pot. Reserve 1 Tbsp cooked bacon and add the rest to pasta. Add spinach, 1/2 cup mozzarella, and 1/2 cup parmesan. Add sauce and gently stir to combine.
7. Place pasta mixture in 8x8 baking dish and top with remaining 1/4 cup mozzarella, 1/4 cup parmesan, and remaining bacon.
8. Cover dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese is melted and pasta is bubbly. Remove from oven and cool for 10 minutes before serving.
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