This is where I work. My office. This is where I spend a good 8 hours of my day, five days a week. On average, about 40 hours a week. 160 hours a month. 1,920 hours a year. Thats a lot of hours! I’m thankful for my job. I love it and I’m blessed with some very awesome co-workers, who I consider friends.
This past week, while running on the treadmill at the gym, I heard a great message. An awesome message in fact. I’ve been listening to podcasts from Matt Carter. If you’re looking for some good, challenging podcasts to download – I highly recommend checking these out here. This particular message, Matt talked about working. A lot of people struggle to figure out what they want to do in life, what they want to be when they grow up, not liking their current job, not liking their boss, feeling as though what they do is unfulfilling, etc. But here’s the deal…God has you where you are for a reason. If you really stop & think about that – it will (should) change your attitude about whatever you are doing. I mean if you truly grasp the fact that whatever you are doing for a job right now – whether its a stay-at-home-mom, a bank teller, or a CEO – God knew you would be there. He has a plan for you there. He has a plan for how you will affect others while you are there. You are working FOR HIM there. If you keep that in your mind – the 1,920 hours you spend at your job each year, those hours will have a ton of purpose. If you currently feel as though what you do is pointless or ineffective – DON’T! If you focus daily on the fact that you are working to please God, not your boss – it changes things. You will go above & beyond what’s expected because you are pleasing God, not your manager. You will work hard each day to bring a smile to God, not your boss. Not only will this help to give you a purpose each day at work, but you will fill a sense of accomplishment knowing that you are working on eternal things, not earthly treasures. This life is not about us...because of Jesus and the gospel, each day should be infused with purpose.
My business card holder on my desk, has the following verse on it & I love the daily reminder…
“Whatever you do, work at it with all your heart, as working for the Lord, not for men.” Colossians 3:23
Chicken & Rice
3 cups MInute Rice, white/brown or mixed
Add: 1 can condensed cream mushroom soup, 1 can cream of chicken soup, 1 can chicken broth + 1/2 can of water or broth, dash of pepper.
Stir rice and soups and pour into casserole glass pan. I usually use a 13×9 inch pan.
Lay chicken strips on top of rice (6-8).
Brush with melted butter.
Sprinkle with dry package of dry onion soup.
Cover with foil and cook for an hour at 350.
Uncover and cook 30 minutes longer or until done.
2 cans pinto beans
4 boneless skinless chicken breasts, rinsed and patted dry
salt & pepper
2 cans (10 ounces each) Mexican diced tomatoes, Ro-Tel
1/4 cup gold tequila
1 tablespoon salt-free fajita seasoning
1. Place pinto beans in bottom of a 5-quart slow cooker.
2. Season chicken breasts with salt & pepper. Place in slow cooker on top of pinto beans.
3. In a medium bowl, stir together diced tomatoes, tequila, and fajita seasoning. Pour over chicken.
4. Cover & cook on LOW setting for 3 to 4 hours.
(Goes great with Spanish rice)
Sharp Cheddar “Lasagna” Made Over
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made with 2% Milk Cheese
1/2 lb. extra-lean ground beef
2 large green peppers, chopped
1 cup spaghetti sauce
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
Heat oven to 400. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat with peppers in large skillet; stir in spaghetti sauce. Layer half each of the Dinner and meat mixture in 8 inch square baking dish. Repeat layers. Top with Cheddar. Bake 15 min or until heated through.
Garlic Parmesan Pork Chops
6 (1/2″ thick) boneless pork loin chops
1/2 tsp. salt
1/4 cup milk
1 cup Italian-seasoned breadcrumbs
1 1/2 tsp. jarred minced garlic
1/3 cup dry white wine or chicken broth
1/2 tsp. pepper
2 T. Dijon mustard
6 T. butter or margarine, divided
3/4 cup whipping cream
1/2 cup grated parmesan cheese
Sprinkle pork chops evening with salt & pepper. Stir together milk and mustard. Dip pork chops in milk mixture; dredge in breadcrumbs. Melt 2 T. butter in a large skillet. Fry pork chops in batches over medium heat 7 minutes on each side or until browned and desired darkness. Drain on paper towels.
Melt 1 T. butter in a saucepan over medium-high heat; add garlic, and saute 2 to 3 minutes. Stir in cream, wine, and cheese. Reduce heat, and simmer 3 to 4 minutes. (Do not boil.) Whisk in remaining 3 T. butter until melted. Serve with chops.
Cranberry Chicken Breast w/ Orange Rice Pilaf
- 4-6 Chicken Breasts, thawed
- 12oz Catalina Dressing
- 1 Lipton Onion Soup Package
- 1 Can Whole Berry Cranberry Sauce
Mix together and place in 9×13 dish at 350 for 1 hour!
Orange Rice Pilaf
- 3T Onion
- 1T Grated Orange Peel
- 3T Orange Juice
- 1/2t Salt
- 1 ½ c Instant Rice w/ 1 1/3c Water
Saute orange peel and onion in butter, add salt.
Combine water & OJ, bring to a boil & follow instructions for cooking rice.
Poppy Seed Chicken
Prep Time: 20 minutes
Total Time: 30minutes
1lb chicken (cooked and cubed)
1 (10 3/4oz) can of Cream of Chicken Soup
1 Cup Sour Cream
1 sleeve ritz cracker
1 Tbsp butter
2 Tbsp Poppy Seed
Preheat oven to 350 degrees. Combine chicken, soup, and sour cream in bowl. Once combined pour into casserole dish. In another bowl melt butter and combine ritz crackers (crushed) and poppy seeds. Put ritz mixture onto chicken. Place in oven for 10 to 15 minutes or until crackers are lightly toasted.
No Bake Peanut Butter Pie
Prep Time: 10 minutes
Freeze Time: 2hour
Serves 16 (makes 2 pies)
- 1 (8 ounce) package cream cheese
- 1 1/2 cups confectioners’ sugar
- 1 cup peanut butter
- 1 cup milk
- 1 (16 ounce) package frozen whipped topping, thawed
- 2 (9 inch) prepared graham cracker crusts
1. Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Chicken Crescent Squares
1 package (8 oz) cream cheese, softened
1 tablespoon butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped fresh chives or onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 can (8 oz) crescent rolls
1 tablespoon butter, melted
3/4 cup seasoned croutons, crushed
1. Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, and milk; mix well.
2. If using crescent dough, firmly press perforations to seal. Separate or cut dough into 8 rectangles. Spoon about 1/4 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops with 1 tablespoon melted butter; sprinkle with crushed croutons.
3. Bake 25 to 30 minutes or until golden brown.
Makes 8 crescent squares; serves 3-4
Note: Easy to double for larger parties and makes great leftovers
Cook and cut up 6 boneless/skinless chicken breasts
Or debone and cut up 2 store-bought rotisserie chickens
Melt 1 stick margarine in large skillet
Sautee 1 green pepper, chopped, until limp
Add 2 cups chicken broth
Add 2 cans cream of chicken soup
1 jar of mushrooms 9 (or sautee fresh mushrooms with the green pepper)
1 small jar of pimientos (optional)
2 cups shredded fresh parmesan cheese
Mix well and simmer.
In large bowl, mix together
2 cups shredded cheddar cheese
ingredients from skillet
Boil 20 ounce package of spaghetti. (I only found 24oz.)
In 9×13 dish layer spaghetti, chicken mixture, and additional cheddar cheese. Continue spaghetti, chicken mixture, and cheddar cheese.
Bake covered at 350 degrees for 45 minutes until hot and bubbly.
This recipe will make 2 9×13 casseroles.
*(It made 1 9×13 and 1 9×9 square for me)