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

Salvation is by grace, by grace alone. Nevertheless, divine grace is not exercised at the expense of holiness. It never compromises with sin. It is also true that salvation is a free gift, but an empty hand must receive it and not a hand which still tightly grasps the world. Something more than believing is necessary to salvation. A heart that is steeled in rebellion against God cannot savingly believe. It must first be broken. Only those who are spiritually blind would declare that Christ will save any who despise His authority and refuse His yoke. Those preachers who tell sinners that they may be saved without forsaking their idols, without repenting, without surrendering to the lordship of Christ are as erroneous and dangerous as others who insist that salvation is by works and that heaven must be earned by our own efforts.

A.W. Pink

The more that God's Word is removed from our lives, the more inhibited our spiritual progress becomes. Nothing else can do the work that the truth does. There is no sanctifying power in human wisdom, intuition, insight, or experience. It is only in the Word of God. Only the truth revealed in Scripture sanctifies – sound teaching accurately interpreted, understood, and applied. As divine revelation is embraced, spiritual progress is made. There are no alternative routes to godly character and holy living.

John MacArthur

We Love God!

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

Warm Seafood And Chicken Salad

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Salads	8	Servings

INGREDIENTS

1/2	lb	Medium-size fresh unpeeled
		shrimp
1	T	Vegetable oil
3/4	lb	Skinned boned chicken
		breast cut into
		1/4-inch-wide strips
1/2	lb	Fresh bay scallops
2	T	Sugar
1	T	Cornstarch
1/3	c	Rice wine
3	T	Fresh lime juice
3	T	Low-sodium teriyaki sauce
1	t	Grated lime rind
1	t	Sesame oil
1	ds	Hot sauce
1 1/2	c	Chopped unpeeled Granny
		Smith apple
3/4	c	Julienne-cut red bell
		pepper 2-inch
3		Size oranges, peeled and
		sliced
3	c	Loosely packed torn spinach
2 1/2	c	Loosely packed torn romaine
		lettuce
1/2	c	Sliced almonds, toasted

INSTRUCTIONS

Peel and devein shrimp; set aside.  Heat oil in a large nonstick
skillet over medium-high heat until hot.  Add chicken; saute 4 minutes.
Remove from skillet; set aside. Add  shrimp and scallops; saute 3
minutes or until scallops are done.  Remove from skillet; set aside.
Combine sugar and next 7 ingredients. Add to skillet; bring to a boil,
stirring constantly. Reduce heat; add chicken, scallop mixture,  apple,
bell pepper, and oranges to skillet; stir gently to coat.  Combine
chicken mixture, spinach, and romaine in a large bowl; toss  gently.
Sprinkle with almonds. Yield: 8 servings (serving size: 1-1/2  cups).
Per serving: 239 Calories; 8g Fat (31% calories from fat); 22g
Protein; 20g Carbohydrate; 72mg Cholesterol; 385mg Sodium  Serving
Ideas : Serve warm.  NOTES : This family favorite from Sharon Shepherd,
of Orange, Texas,  is a filling meal in itself--just add rolls.  Recipe
by: Cooking Light, Nov/Dec 1992, page 106  Posted to MC-Recipe Digest
V1 #410 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 296 Calories From Fat: 87 Total Fat: 10g Cholesterol: 42.2mg Sodium: 240mg Potassium: 390mg Carbohydrates: 38.6g Fiber: 1.7g Sugar: 26.4g Protein: 17.2g