Ten Reasons Why it is Wrong to Take the Life of Unborn Children:
1. God commanded, 'Thou shalt not murder' (Exodus 20:13).
2. The destruction of conceived human life – whether embryonic, fetal, or viable – is an assault on the unique person-forming work of God.
3. Aborting unborn humans falls under the repeated biblical ban against 'shedding innocent blood.'
4. The Bible frequently expresses the high priority God puts on the protection and provision and vindication of the weakest and most helpless and most victimized members of the community.
5. By judging difficult and even tragic human life as a worse evil than taking life, abortionists contradict the widespread biblical teaching that God loves to show His gracious power through suffering and not just by helping people avoid suffering.
6. It is a sin of presumption to justify abortion by taking comfort in the fact that all these little children will go to heaven or even be given full adult life in the resurrection.
7. The Bible commands us to rescue our neighbor who is being unjustly led away to death.
8. Aborting unborn children falls under Jesus' rebuke of those who spurned children as inconvenient and unworthy of the Savior's attention.
9. It is the right of God the Maker to give and to take human life. It is not our individual right to make this choice.
10. Finally, saving faith in Jesus Christ brings forgiveness of sins and cleansing of conscience and help through life and hope for eternity. Surrounded by such omnipotent love, every follower of Jesus is free from the greed and fear that might lure a person to forsake these truths in order to gain money or avoid reproach.
Russet potatoes; cut into 3/4 to 1-inch pieces, (2 cups)
1
md
Green bell pepper; cut into 1/2-inch pieces
1
Jar; (26-oz.) fat-free spaghetti sauce
1/4
c
Water
2
tb
Shredded fresh Parmesan cheese
4
servings
INSTRUCTIONS
Made this for dinner last week. Preparation was quick and easy and it was
very tasty. The recipe is from "Fast and Healthy" magazine's Jan/Feb 1998
issue.
1) Coat chicken breast halves with bread crumbs. Spray large nonstick
skillet with nonstick cooking spray. Heat over medium-high heat until hot.
Add chicken; cook until lightly browned on both sides.
2) Add potatoes, bell pepper, spaghetti sauce and water; mix well. Bring to
a boil. Reduce heat to medium-low; cover and cook 25 to 30 minutes or until
chicken is fork-tender, its juices run clear and potatoes are tender,
stirring occasionally. Sprinkle with cheese.
Calories 310; calories from fat 35; total fat 4g; saturated fat 1g;
cholesterol 75mg; sodium 820mg; total carbohydrate 35g; dietary fiber 4g;
sugasr 15g; protein 33g
Posted to TNT Recipes Digest by Susbal <Susbal@aol.com> on Mar 4, 1998
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