fireflies glowing in jars Amy Breitmann

Ep 5: Overcoming Lies

And that “anyone” can include our self. Some seasons or days (or hours), we need to contend for our freedom, fighting the good fight over our soul.

What we believe about ourselves is the life we live out. Some lies are obvious—as apparent as the nose on our face. But what about the secret lies we say about ourselves? How do we root those weeds out especially when they’ve been planted as a normal part of our inner landscape?

Amy and Tammy talked about the lies they’ve believed, how they broke free, and their (sometimes daily) journey in maintaining it. Hear how Amy struggled to embrace her beloved-ness and what became her turning point in grasping the depths of God’s love (and freedom) for her. Tune in as Tammy shares how one small group of women, a bible study, and a short drive home revealed the mystery of a familiar deception.

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Baked Spaghetti Squash with Garlic, Cheese and Fresh Herbs

I made these recently to go with some steamed seafood and a big salad.. I was craving some comfort food but wanting to stay low-carb, and these were cheesy goodness! You can easily make these a main dish by adding meat and veggies at the end.

Baked Spaghetti Squash with Garlic, Cheese and Fresh Herbs

These baked spaghetti squash bowls are pure comfort food but are low carb deliciousness. You can mix this up by adding mushrooms, tomatoes, onions, even cooked chicken or bacon at the end if you want to make it a full meal instead of a side dish.

Ingredients
  

  • 1 large spaghetti squash
  • 5 minced garlic cloves or 1TB garlic powder
  • 1/2 cup water
  • 1 chicken bouillon cube crumbled or 1 TB of “Better than Buillion)
  • 1 cup heavy cream
  • 1 cup Four-Cheese Italian Cheese Blend I really like shredding up a combination of mozzarella, Gruyère, and Parmesan cheeses, but use whatever you have!
  • Fresh thyme
  • Fresh ground pepper
  • Parsley chives or green onions, finely chopped

Method
 

  1. Preheat your oven to 400°F
  2. Grab your spaghetti squash and cut off the tip and tail. (See notes below on softening it to make it easier to cut) Cut in half length-wise and use a spoon and your hands to remove the seeds. Place both halves on a baking sheet face up. Top with fresh cracked pepper.
  3. In a bowl, combine cream and garlic with 1/2 cup water, crumbled bouillon cube, chives, and fresh thyme. Mix well. Sprinkle a first layer of grated cheese over each squash half. Divide the cream mixture on top of cheese on each, then top with additional cheese.
  4. Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately. You can remove the squash to a bowl or plate by scraping with a fork, or just eat straight from the squash skin.

Notes

Making spaghetti squash can be intimidating the first time you attempt this but once you get the hang of it, it’s sooo easy! The skin is very hard, so soften it by stabbing it a few times with a sharp knife to create venting, then place in the microwave on high for 3 minutes. This will soften it a bit and enough to cut. Chop both ends and set the squash flat, then slice down through it with a large knife. (Don’t use a ceramic knife- ask me how I know!)
Use spaghetti squash in place of pasta for dishes like chicken Alfredo or spaghetti with marinara sauce. It’s so versatile and low carb. It’s truly a magical vegetable!

P.S. Meal planning not your thing? Join Plan To Eat...it may just change your mind! It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer. I can even share all my 300 recipes with you- just shoot me an email after you’ve joined or “friend me” on the app!

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Chicken Pot Pie with Fresh Tarragon

This is literally the only time in my life that I use cream of chicken soup, but it works great as a binder. This is pure comfort food and the addition of tarragon takes the easy recipe up a notch.

I cannot count the times I have made this and taken this pot pie and a salad to someone who needed a meal. I usually have one in my freezer because they are easy to whip up after grocery shopping during meal prep and then pop in the freezer after it’s baked.

Chicken Pot Pie with Tarragon

Ingredients
  

  • Ingredients:
  • Refrigerated pie crust box of two
  • Large can cream of chicken soup
  • 1 onion
  • Package of mixed frozen vegetables of choice 12-16 oz I like green beans, carrots, peas, and lima bean combination
  • 2 TB butter or olive oil
  • 2 carrots: chopped
  • 2 stalks of celery: chopped
  • 1 onion: chopped
  • 3 chicken breasts: roasted and chopped
  • 2 garlic cloves chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 TB of fresh or dried tarragon
  • Other herbs of choice: thyme oregano

Method
 

  1. Place one pie crust into pie pan and poke with a fork in several places. Bake at 350 for 15 minutes, remove. Meanwhile, sauté carrots, celery, onion in butter or olive oil until soft. Add garlic the last few minutes. (You can use whatever veggies you have around to saute’!). Mix together veggies, frozen vegetables, cooked chicken, tarragon and fresh herbs, salt, and pepper. Scoop into pie crust and even out then top with 2nd pie crust, pinching around the edges. Poke a few holes in the top of the crust and brush with egg white. Bake for 30-40 minutes or until crust is browned and filling is bubbling. Let rest for at least 10 minutes before serving.

P.S. Meal planning not your thing? Join Plan To Eat...it may just change your mind! It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer. I can even share all my 300 recipes with you- just shoot me an email after you’ve joined or “friend me” on the app!

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Copy of due north

Ep 15: Overcoming Your Past

Even though David was a “man after God’s own heart”, he also felt the sting of public rejection. His son, Absalom, turned against him and took a portion of David’s community with him. To make matters worse, as David fled for his life with his people, a man named Shimei threw stones at him. He called David a “worthless fellow” and “evil” (2 Samuel 16:5-14).

How did David recover from a past of murder, adultery, and rejection from his son and his people to finally return to as king once again?

Listen in as Amy and Tammy talk about how we can overcome our not-so-pretty past and how we can be encouraged (and learn) from David’s story. They discuss how we can choose to react when others are cursing or talking about us.

Be part of the conversation as they share some of their own challenges in overcoming their prodigal pasts and how you can look forward, give yourself grace, and have a hope of the future.

 

“The confidence of my calling enables me to overcome every difficulty without shame, for I have an intimate revelation of this God.” – 2 Timothy 1:12 The Passion Translation

fireflies in jar on the beach Amy Breitmann

What I Learned From Fireflies and Sparklers (The gift of darkness)

I don’t need to look at pictures because I hold snapshots in my heart. I close my eyes and picture my son running down the hill with a star-spangled top hat perched on his toddler head.  The next year he holds hands with his sister, with red, white and blue goggles flopping behind his ears as they jump into the pool.

I replay memories on this Fourth of July. I stare at my nineteen year-old son’s face. He seems so mature and contemplative as we banter about this year’s menu. I laugh at his request for sparklers again this year.

 

I add them to my grocery list.  I suppose we’re never too old to want to light up the sky with the loopy cursive of our names. I secretly hope he’ll always want to see the fireflies awaken.

If I close my eyes I can see the scene from years earlier, when the kids were nine and seven. Dusk is just settling and we begin to see the flickering lights along the path. My son pokes holes in the lids of mason jars at the picnic table. Wooden flags are pressed into the Georgia clay around the campsite and his sister bursts from the camper, ecstatic this July 4th.

“Is it dark enough yet?” she hollers.

“Not yet, sweetie… not yet,” I answer. It’s a question of great importance to her and her brother on this day.

“Soon,” I encourage them. “Darkness will come soon enough. Go play some more in the sand.”

Although the summer solstice was a week earlier, it seems like the longest day of the year.

The arrival of the night sky drags in slow motion. Children know that its pitch black coming is the only way to see the brilliance of the shimmering lights. The two of them load the jars into a backpack along with a flashlight and glow sticks, armed for the summer darkness.

I gather the sparklers, soft drinks and snacks into a basket for later.

The lightening bugs begin to slowly appear. The two of them chase each one they spot madly around squealing: “There’s another one!” The discovery and wonder is beautiful and I watch them from my lawn chair. Each is careful not to smash the tiny fireflies and they work together to place them gently into the glass jars. When they need to catch their breath they line them up along the picnic table to show me. The glowing jars signify that the long wait is almost over. They are the first sign of hope: fireworks are coming.

 

fireflies in jar on the beach Amy Breitmann

 

As dusk settles and all lights but the campfire dim, their hands grab sparklers as fast as the adults can light them, They write their names in shooting silver over and over in the air. My son holds his sparkler up to his face and grins wide at me. His dimples glow pure and his blue eyes full of wonder shine back at me.  His sun-kissed cheeks are smiling. His face reminds me how beautiful and brilliant we shine in the darkness when we are silhouetted in light.

When the sky has settled to a summer chalkboard black the sparklers have all burned out.  Our eyes are tired and everyone’s bedtime has passed. My son leans back on his father’s lap and my daughter lies with her hands behind her head on the blanket, her face to the sky in expectation.

This year I will buy sparklers and check the cabinet for mason jars. Because sometimes we need the darkness to come. We need to know that our small flicker is seen in the looming wilderness and that what burns inside us cannot be jarred and taken. We need to lay on our backs in the coolness of the grass and look up long and hard, waiting for the first burst of showering light.

 

fireflies glowing in jars Amy Breitmann

 

Maybe on Independence Day we long to remember that our mark here may seem fleeting and small, but that in truth we are bright and courageous and worthy up against the dark.

We need to know that the light of the world is inside us. Like a firefly.

I’ll light a sparkler soon and hand it to my son, and send him out.

Out into the darkness of the summer night like a shining star.

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Zucchini Bread

 

Zucchini Bread

 

Sweet summer zucchini bread, perfect for toasting. Easy to make and just like grandma’s

 

 
  • 1 Cup sugar
  • 1 Cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soca
  • 1 tsp salt
  • 2 1/2 cups flour
  • 3 tsp cinnamon
  • 3 eggs
  • 1 Cup vegetable or coconut oil
  • 2 cups shredded zucchini (peeled)
  • 1 tsp vanilla
  1. This time of year will always and forever have me making zucchini bread. This is a MIdwest tradition that I brought south with me and I promise your whole house will smell like cinnamon goodness when you whip this up.

    The first memory I have of eating this deliciousness is in our kitchen on South Hambden Street in Chardon, Ohio. I was 10 years old. The house smelled like heaven and I considered hiding an entire loaf in my bedroom to keep it away from my brothers. Mom and dad grew enormous zucchinis and this was my favorite part about our huge backyard garden. The weeding was almost worth it when mom pulled this bread out of the oven.

    The recipe card is my grandmother’s and I have made these loaves since the kids were little. This week I added chocolate chips and sent one loaf back to college with Shelby. 

    Mix in the order listed.  ( You don’t need a mixer- I just add all ingredients in order and stir with a wooden spoon.)

    Pour into two greased loaf pans and bake at 325 for 1 hour or until a toothpick comes out clean.

    Note: Peel and shred zucchini using a cheese grater. You’ll need 3-4 small zucchini or 2 large to get 2 cups. This bread is great toasted for breakfast topped with butter or cream cheese. This bread freezes really well, so make some extra when zucchini is plentiful.

     

This time of year will always and forever have me making zucchini bread. This is a MIdwest tradition that I brought south with me and I promise your whole house will smell like cinnamon goodness when you whip this up.

The first memory I have of eating this deliciousness is in our kitchen on South Hambden Street in Chardon, Ohio. I was 10 years old. The house smelled like heaven and I considered hiding an entire loaf in my bedroom to keep it away from my brothers. Mom and dad grew enormous zucchinis and this was my favorite part about our huge backyard garden. The weeding was almost worth it when mom pulled this bread out of the oven.

The recipe card is my grandmother’s and I have made these loaves since the kids were little. This week I added chocolate chips and sent one loaf back to college with Shelby. 

Mix in the order listed.  ( You don’t need a mixer- I just add all ingredients in order and stir with a wooden spoon.)

Pour into two greased loaf pans and bake at 325 for 1 hour or until a toothpick comes out clean.

Note: Peel and shred zucchini using a cheese grater. You’ll need 3-4 small zucchini or 2 large to get 2 cups. This bread is great toasted for breakfast topped with butter or cream cheese. This bread freezes really well, so make some extra when zucchini is plentiful.

 

bread, zucchini

This time of year will always and forever have me making zucchini bread. This is a MIdwest tradition that I brought south with me and I promise your whole house will smell like cinnamon goodness when you whip this up.

The first memory I have of eating this deliciousness is in our kitchen on South Hambden Street in Chardon, Ohio. I was 10 years old. The house smelled like heaven and I considered hiding an entire loaf in my bedroom to keep it away from my brothers. Mom and dad grew enormous zucchinis and this was my favorite part about our huge backyard garden. The weeding was almost worth it when mom pulled this bread out of the oven.

The recipe card is my grandmother’s and I have made these loaves since the kids were little. This week I added chocolate chips and sent one loaf back to college with Shelby. 

So go ahead and use all the zucchini that is still plentiful. You can feel good knowing you are eating bread that’s full of veggies…

P.S. Meal planning not your thing?  Join Plan To Eat...it may just change your mind!  It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer. I can even share all my 300 recipes with you- just shoot me an email after you’ve joined!

spinach artichoke chicken (2)

Spinach Artichoke Chicken

 

Alright, friends. If you love spinach artichoke dip THIS IS A NEW KIND OF WONDERFUL. It’s soo easy and yummy. And low carb.

 

Spinach Artichoke Chicken

Ingredients
  

  • 4 chicken breasts
  • 10 oz frozen chopped spinach drained and squeezed of liquid
  • 4 oz cream cheese
  • 4 oz mayonnaise
  • 1 cup parmesan separate into two 1/2 cups
  • 1 cup mozzarella separate into two 1/2 cups
  • 3 cloves garlic
  • 10 oz artichoke hearts frozen or canned- chopped

Method
 

  1. Preheat oven to 400 degrees
  2. Pre-cook the chicken breasts. (You can do this ahead of time and then it makes this dish sooo quick! I season the chicken with Montreal Steak Seasoning and then brown in a cast iron skillet in avocado oil until cooked through.
  3. Mix together the spinach, artichokes, garlic, cream cheese (softened- just leave it out at room temp for a bit), mayo, 1/2 cup parmesan, and 1/2 cup mozzarella.
  4. Cover chicken with spinach artichoke topping.
  5. Bake at 350 degrees for 20 minutes, then take out of the oven and sprinkle leftover 1/2 cup parmesan and 1/2 cup mozzarella over the top.
  6. Turn oven to broil and get the cheese melty and bubbly.

Notes

I serve this with zucchini noodles but you could do pasta too.
Delish!

P.S. Meal planning not your thing?  Join Plan To Eat...it may just change your mind!  It’s the simple online recipe organizer, meal planner and grocery list creator that I use and it’s been a game-changer.

 

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