What an Exciting Weekend!

I hope that you joined us this weekend at C3!  We had three powerful services and saw God move as we asked Him to do a renewing of our minds in 2009.  If you missed Matt's sermon, check it out on the Live Feed

We are one week into our fasting and praying, and I am praying and believing that God is giving you clear thinking; that you are digging deeper into His word, and that your passion for Him is growing daily.  One thing that Matt said in his sermon this week was that it is not just about what you are not putting in your body and in your mind, but even more important is what you are replacing those things with.  What are you putting in place of the food or the TV or whatever it is your fasting?  My prayer is that you are replacing those things with more of Jesus and that He is filling you in a way that only He can.    


This week, pray that God would do a new thing in your thought process and that your thoughts would be His thoughts.  Pray also for C3 – that God would use us in a a new way in 2009 and that He would open new doors in order that we came make Him famous!

Here are a few more recipes to start our second week…

White chili

4 (1lb) cans great Northern Beans, drained
3 cans vegetable broth
1 cup water
1 1/4 c. onion, chopped
2 cloves garlic, minced
1/2 tsp. salt
1 (4oz) can chopped green chiliew
1 1/2 tsp. cumin
1tsp. dried oregano
1/4 tsp. ground red pepper
1/4 tsp ground cloves

1. Place all ingredients in large (5 quart) heavy pot.
2. Bring to a boil, reduce heat, and simmer at least 30 min.

OR

Put all ingredients in a crock pot and cook.



Portabello Steaks

6 portabello mushroom caps
1/2 cup fresh squeezed lemon juice
2 tablespoons apple cider vinegar
2 tablespoons Pure Maple syrup
2 teaspoons fresh grated ginger
1/2 teaspoon marjoram

Wash mushrooms and place in a gallon size plastic sealable bag. Combine remaining ingredients in a bowl and stir to combine. Add to the mushrooms and marinate for a few hours. Grill indoors or out until cooked through.

Serve with baked sweet potatoes and grilled squash and asparagus.

Grilled Vegetables
Toss yellow squash, zucchini, and asparagus with 2 tablespoons extra-virgin olive oil. Salt and Pepper to taste. Grill indoors or out until tender.

Baked Sweet Potatoes
Wash sweet potatoes, prick with a fork several times and place in a 400 degree oven for an hour and a half. Less time may be needed if potatoes are small.

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