We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus Christ demands self-denial, that is, self-negation (Matt. 16:24; Mark 8:34; Luke 9:23), as a necessary condition of discipleship. Self-denial is a summons to submit to the authority of God as Father and of Jesus as Lord and to declare lifelong war on one's instinctive egoism. What is to be negated is not personal self or one's existence as a rational and responsible human being. Jesus does not plan to turn us into zombies, nor does he ask us to volunteer for a robot role. The required denial is of carnal self, the egocentric, self-deifying urge with which we were born and which dominates us so ruinously in our natural state. Jesus links self-denial with cross-bearing. Cross-bearing is far more than enduring this or that hardship. Carrying one's cross in Jesus' day, as we learn from the story of Jesus' own crucifixion, was required of those whom society had condemned, whose rights were forfeit, and who were now being led out to their execution. The cross they carried was the instrument of death. Jesus represents discipleship as a matter of following him, and following him as based on taking up one's cross in self-negation. Carnal self would never consent to cast us in such a role. "When Christ calls a man, he bids him come and die," wrote Dietrich Bonhoeffer. Bonhoeffer was right: Accepting death to everything that carnal self wants to possess is what Christ's summons to self-denial was all about.

J.I. Packer

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Turkey Scaloppine With Apricot-ginger Sauce

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Sami	Chicken/tur, Eat-lf mail, Low fat, Main dishes	2	Servings

INGREDIENTS

1/2	lb	Turkey Tenderloin, Cut In
		3X1/2" Strips
2	T	All-Purpose Flour
1/4	t	Salt
1/4	t	Pepper
2	t	Vegetable Oil
		Nonfat Cooking Spray
1	c	Green Bell Pepper, Strips
2	T	Minced Shallots
1	t	Minced Peeled Fresh Ginger
2/3	c	Nonfat Chicken Broth, Low
		Sodium
1	T	Chopped Dried Apricots
1	T	Currants
2	t	Brown Sugar
2	t	Balsamic Vinegar

INSTRUCTIONS

This recipe is delicious over angel hair pasta.  Combine turkey
tenderloin, all-purpose flour, salt and pepper in a  large zip-top
plastic bag; seal and shake to coat. Heat oil in a  large nonstick
skillet coated with cooking spray over med-high heat  until hot. Add
turkey mixture, and stir-fry 3 min or until lightly  browned. Remove
turkey mixture from skillet. Set aside, and keep warm.  Wipe skillet
with paper towels, and re-coat with cooking spray. Place  skillet over
med-high heat. Add bell pepper, shallots and ginger;  stir-fry 1 1/2
min. Add nectar and remaining ingredients; bring to a  boil. Cook over
medium heat 3 min or until slightly thick. Return  turkey to skillet,
and cook 1 min or until thoroughly heated.  Yield: 2 servings (serving
size: 1 1/4 C)  According to magazine: Cal 311; Fat 7.5g; Carb 31.3g;
Fib 2.3g; Pro  29.6g; Sod 398mg; CFF 22%  Entered into MasterCook by
Reggie Dwork <reggie@reggie.com>  Recipe by: Cooking Light, Aug 1997
Posted to Digest eat-lf.v097.n215  by Reggie Dwork <reggie@reggie.com>
on Aug 26, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 314 Calories From Fat: 116 Total Fat: 12.7g Cholesterol: 73.7mg Sodium: 364.6mg Potassium: 591.1mg Carbohydrates: 22.7g Fiber: 2.2g Sugar: 12.3g Protein: 26.9g