Multitude Monday and its’ Menu Musings

holy experience

“All God’s plans have the mark of the cross on them, and all His plans have death to self in them.”

-E.M. Bounds

*The Fount

*of every blessing

*come for us

*man of sorrows

*our weakness HE carried

*HE was pierced for our transgressions

*HE was crushed for our sins

*HE was beaten so we could be whole

*HE was whipped so we could be healed

*the sin of us all laid on HIM

*HE was led like a lamb

*HE did not open His mouth

*HE was struck down for mankind’s rebellion

*HE had done no wrong

*HE had never deceived anyone

*the Lord’s good plan to crush HIM

*the Lord’s good plan will prosper

*because of HIS experience

*it is possible

*for many

*to be counted righteous

*for HE bore all our sin

(This weeks’ gratitude based on Isaiah 52-53)

Sweet And Sour

Chicken With Cashews

-Real Simple Magazine

Serves 4Hands-On Time: 25mTotal Time: 30m

Ingredients
  • 1 cup long-grain white rice  (we used brown)
  • 18 ounces frozen chicken nuggets (can use plain chicken here as well)
  • 1/2 cup apricot preserves
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon canola oil
  • 4 stalks celery, thinly sliced
  • 1/2 pound snow peas
  • 1 chili pepper (such as serrano or jalapeo), seeded and sliced
  • 1/2 cup roasted cashews
  • 2 scallions, thinly sliced
Directions
  1. Cook the rice according to the package directions. Meanwhile, cook the chicken according to the package directions. (If there’s a pan-frying option, choose it; otherwise, bake.)
  2. In a small bowl, make the sauce: Whisk together the preserves, soy sauce, vinegar, and ginger; set aside.
  3. Heat the oil in a large skillet over medium-high heat. Add the celery and cook, tossing, for 2 minutes. Add the snow peas and chili pepper and cook, tossing, until the vegetables are just tender, 1 to 2 minutes more.
  4. Add the chicken, sauce, and cashews and toss to coat. Serve over the rice and sprinkle with the scallions.

By Kate Merker,  April 2010

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