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

Our wills must be broken to His will. To be broken is the beginning of revival. It is painful, it is humiliating, it is the only way. It is being ‘Not I, but Christ,’ and a ‘C’ is a bent ‘I.’ The Lord Jesus cannot live in us fully and reveal Himself through us until the proud self within us is broken. This simply means that the hard unyielding self, which justifies itself, wants its own way, stands up for its rights, and seeks its own glory, at last bows its head to God's will, admits it’s wrong, gives up its own way to Jesus, surrenders its rights and discards its own glory – that the Lord Jesus might have all and be all. In other words, it is dying to self and self-attitudes.

Roy Hession

There are words written by kings, by emperors, by princes, by poets, by sages, by philosophers, by fishermen, by statesmen, by men learned in the wisdom of Egypt, educated in the schools of Babylon, and trained at the feet of rabbis in Jerusalem. It was written by men in exile, in the desert, in shepherd’s tents, in green pastures, and beside still waters. Among its authors we find a tax-gatherer, a herdsman, a gatherer of sycamore fruit. We find poor men, rich men, statesmen, preachers, captains, legislators, judges, and exiles. The Bible is a library full of history, genealogy, ethnology, law, ethics, prophecy, poetry, eloquence, medicine, sanitary science, political economy, and the perfect rules for personal and social life. And behind every word is the divine author, God Himself.

Unknown Author

We Love God!

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

Provencale Pepper-chicken Salad

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami		1	Servings

INGREDIENTS

4		Skinned, 4-ounce boned
		chicken breast halves
1	t	Dried herbes de Provence
1/4	t	Salt
1/4	t	Black pepper
2		Garlic cloves minced
		Lemon Pepper
		Olive oil-flavored cooking
		spray
3/4	c	Chopped green onions
1		Julienne-cut green bell
		pepper
1		Julienne-cut red bell pepper
1		Julienne-cut yellow bell
		pepper
1/4	c	Sun-dried tomato sprinkles
1/4	c	Balsamic vinegar
1	T	Extra-virgin olive oil
2		Garlic cloves, minced
6	c	Organic salad greens
		Nicoise olives
		Pickled garlic
		Pepperoncini
1/4	t	Dried basil
1/4	t	Dried rosemary
1/4	t	Dried thyme

INSTRUCTIONS

Place each chicken breast half between 2 sheets of heavy duty wrap
plastic. Flatten each breast to 1/2 inch thickness using a meat  mallet
or rolling pin. Combine herbes de Provence salt, pepper and 2  garlic
cloves and rub mixture over both sides of chicken. Sprinkle  with
lemon-pepper. Place a large nonstick skillet coated with cooking  spray
over medium high heat until hot. Add chicken, cook 3 minutes on  each
side or until done. Remove from Skillet. Recoat skillet with  cooking
spray. Add onion and bell peppers, and saute 5 minutes or  until
tender. Combing tomato sprinkles, vinegar, oil and 2 garlic  cloves,
stir well with a whisk. Place 1 1/2 cups salad green on each  of 4
places, top each serving with a sliced chicken breast half and  1/2 cup
bel pepper mixture. Drizzle 2 tablespoons vinegar over each  salad, top
each with olives, pickled garlic and pepperoncini to taste.  Posted to
CHILE-HEADS DIGEST by Tantrika <hummer13@earthlink.net> on  Jun 05,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“How about a private meeting with God? Pray!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 933 Calories From Fat: 138 Total Fat: 15.4g Cholesterol: 292.4mg Sodium: 1565.7mg Potassium: 2164.4mg Carbohydrates: 82g Fiber: 12.3g Sugar: 23.6g Protein: 118g