And Jesus came and spake unto them saying, all power is given unto me in heaven and in earth. Go ye therefore, and teach all nations, baptizing them in the name of the Father, and of the Son, and of the Holy Ghost: Teaching them to observe all things whatsoever I have commanded you: And, lo, I am with you always, even unto the end of the world. Amen
See also: Matthew 9:37-38, Mark 16:15, Romans 10:15, Acts 28:28
Ingredients: 4 cups cooked and shredded chicken (or 2 cans of chunk chicken breasts) 1/4 medium yellow or white onion finely chopped (or use 1/4 tsp. onion powder) 1 stalk of celery finely chopped 3 hard-boiled eggs chopped 2/3-3/4 cup of Mayo 2 Tbsp. Sweet Pickle Relish salt and white pepper to taste (or use 1 tsp. curry powder)
Directions: If you are using canned chicken, drain and break up the chunks in a medium sized bowl. Finely chop up onion and celery. Add in the bowl along with the remaining ingredients. Stir together and pour into another container with a lid. Let chill for a few hours if using this to make sandwiches or use right away if you want to eat it with lettuce as a salad. I love eating it on top of crackers too. Another version we like:
Chicken Salad (w/fruit and nuts)
Ingredients: 4 cups cooked and shredded chicken (or 2 cans of chunk chicken breasts) 1 cup of red or green grapes cut in half (or diced apples) 1/4 cup onion finely chopped (or use 1/4 tsp. onion powder) 1/2 cup of celery finely chopped 2 hard-boiled eggs chopped 1/2 cup chopped pecans (or nut of choice but it can be omitted) 3/4-1 cup of Mayo (or your choice of a creamy replacement like plain Greek yogurt) salt and white pepper to taste (or use 1 tsp. curry powder)
Directions: If you are using canned chicken, drain and break up the chunks in a medium sized bowl. Cut grapes in half, and add to bowl. Chop onion and celery. Add in the bowl along with the remaining ingredients. Stir together and pour into another container with a lid. Let chill for a few hours if using this to make sandwiches or use right away if you want to eat it with lettuce as a salad. I love eating it on croissants.
Note: If you choose to use the Greek Yogurt, be aware that your salad may be more watery upon sitting in the fridge overnight.
For by grace are ye saved through faith: and that not of yourselves: it is the gift of God. Not of works, lest any man should boast. For we are his workmanship, created in Christ Jesus unto good works, which God hath before ordained that we should walk in them.
Here is a description of how biblical motherhood looks to me. These are not the only scriptures that is the picture of mothering God’s way. These are a few of what I keep coming back to and continue to strive for as a bible believing mom. I pray you will ponder these things. Let’s ask for help from the Holy Spirit to be the type of mothers God has called us to be. No matter the age of our children, we can continue to grow as godly mothers through each stage.
Proverbs 31:25-30 (KJV)
25. Strength and honour are her clothing; and she shall rejoice in time to come. 26. She openeth her mouth with wisdom; and in her tongue is the law of kindness. 27. She looketh well to the ways of her household, and eateth not the bread of idleness. 28. Her children arise up, and call her blessed; her husband also, and he praiseth her. 29. Many daughters have done virtuously, but thou excellest them all. 30. Favour is deceitful, and beauty is vain: but a woman that feareth the Lord, she shall be praised.
Proverbs 14:1 (KJV)
Every wise woman buildeth her house: but the foolish plucketh it down with her hands.
Ingredients: 8 slices bacon cut in half 1 medium onion, diced 1/2 medium green pepper, diced 3- 28 oz. cans pork and beans (see notes) 3/4 cup barbecue sauce (your preferred brand) 1/2 cup brown sugar 1/4 cup apple cider vinegar (or distilled white vinegar) 2 tablespoons Yellow mustard (or Dijon mustard)
Directions: Pre-heat oven to 325 degrees. Fry bacon in large, deep pan or cast iron skillet until bacon has partially cooked and you have about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add the diced onions and peppers to drippings in pan and sauté until tender (about 5 minutes). Open and drain some of the liquid from the beans. Add beans and remaining ingredients to skillet and bring to a simmer. (If skillet is not large enough, add just the beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13 x 9-inch dish or ovenproof pan. Lay the pieces of bacon on top, then bake until beans are bubbly and sauce is the consistency of a thick syrup (about 1.5 hours). Remove from oven. Let it stand to thicken slightly more and serve.
*Serves 10 or more. (I like to make plenty to freeze half for later to use with other meals.)
**Notes: I have replaced the pork and beans with the 28 oz. sized Bushes Homestyle Baked Beans for this and it’s just as good!
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