Events

Another year. 2024, here we are! We have been doing the newsletter for over a year now! Happy birthday to Ashley Page, the amazing singer up front, and happy birthday to Chloe Shelton. Birthdays coming up are Remi Pearce, Kristian Wyrick, and Ben Bruton. Please wish them all a happy birthday. Every Sunday church starts at 10:30pm, and on the 13th & 27th there is Home Group. If you have interest in joining a group, contact Pastor Dick or Joshua Jaspersen. On the 20th & Feb 3rd, our church does pantry, you might know by the big building aside the church. Have a great month!

Resolutions. We have them every year. This year one of our resolutions should be to eat out less. While eating out all the time is quick and easy, it’s good to have home cooked food too. I’m going to give you a simple recipe that might become a staple in your house. Let’s make creamy skillet chicken.

Serves: 6

Creamy Skillet Chicken

Ingredients: 1/4 cup all-purpose flour, salt, ground black pepper, four 6-ounce boneless and skinless chicken breasts, 4 tablespoons vegetable oil, One 8-ounce container sliced mushrooms, 2 cloves garlic, minced, 4 ounces cream cheese, cut into chunks, 1 cup half-and-half, One 10-ounce package of baby spinach (about 8 cups), Warm egg noodles, for serving

Whisk the flour, 1 tablespoon of salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the dry mixture. Shake off any excess and set aside. Heat three tablespoons of oil in a large, heavy bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, around 3 minutes. Repeat the same time to the other side. Remove the chicken and place it on a plate. Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook until it’s fragrant, about 30 seconds. Add the cream cheese and stir until melted. Then pour in half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until a thermometer is inserted into the thickest part of the chicken and reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter with cooked egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Combine with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles. Feel free to change this recipe to your preference. I hope you all enjoy making this recipe.

Dad Jokes

What’s the best food to eat in January? (Frosted Snow-Flakes)

What happens when a snowman’s upset? (They have a meltdown)

What happened to the lady who stole a calendar on New Year’s Day? (She got 12 months)

Tasty Treats

Summer is coming to an end and all the kiddos are aout to go back to school. Although everything is going back to its regular pace, that doesn’t mean that dinner isn’t still a hassle! In fact, this easy dinner recipe will prepare for those lazy days when you come home from work or maybe you’ve been home the whole day and the kids are hungry after a long day of school. Here it is.

Ingredients:

• 6 tablespoons butter
• 1 onion chopped
• 1/2 cup flour
• 3 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy cream
• 2 1/2 cups frozen mixed vegetable
• 1 shredded rotisserie chicken
• 2 tubes biscuit dough

Preheat oven to 350 degrees (180 C). In a large pot over medium-high heat, melt the butter. Add the onion, stir until softened. Whisk in the flour, stirring constantly to prevent the flour from browning. Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain. Whisk in the heavy cream. bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper. Add the mixed vegetables and shredded chicken, stir until fully incorporated. Transfer to a 9×13-inch (23x33cm) baking dish. Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately). Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling. Cool slightly before serving. That’s it! This delicious recipe is something you can do in a cinch! Hope y’all enjoy it!