Church on Sunday, after a mean, morning workout & breakfast, was an awesome service.
It was a celebration of the Arts and the hallways of Christian Life Assembly were lined with incredible and unique works by its members. I wish I had snapped a few photos walking by each exhibit, but I did manage to capture some of the performances during the service.
There were so many different acts that they consumed the entire service. It was fantastic. We witnessed everything from acting to rapping to singing to painting on stage. Then, Pastor Wayde had a short message, with the testimony of one of the artists toward the end. The woman had gone through so much in such a short amount of time, losing both her and her husband’s parents, her sister being killed in a car accident, and she herself being diagnosed with Breast Cancer.
After such an awesome time in church, we stopped for a heck of a lunch.
You guessed it! I’m sorry if you’re tired of seeing Wegman’s meals during my weekend posts, but it’s not likely going to change anytime soon. Love it or leave it, I guess 🙂 In this box, we’ve got vegetarian meatballs, roasted mushrooms, red & green bell pepper, chicken & broccoli, corn & bean salad, sesame cucumers, old bay shrimp, gf potato salad made with greek yogurt (just one or two), braised purple cabbage, and beet, raisin, & honey quinoa.
After lunch, we stopped at Lowe’s for some more gardening items, including fencing, and a few more plants! Plants have definitely been more successful than seeds for me.
It was fantastic. Probably better than the Sprite one I tried before.
When we got home, I went straight to the kitchen. We were having dinner companions over (some of my favorites :)), and I was providing the meal.
Spinach & Chicken Pasta Bake (adapted from this site)
- 8 oz uncooked gluten-free pasta (I used Ancient Harvest)
- 1 T olive oil
- 1 c chopped, frozen onions & peppers
- 1 large handful baby spinach
- 3 C. chopped, cooked chicken breasts (I poached them)
- 1 C. Light No Sugar Added Ragu + 1 sliced tomato for garnish
- 1 (8 oz) container Fat Free Philadelphia cream cheese
- 1 tsp. salt, 1 tsp. pepper
- 4 chopped green onions
- 1½ C. shredded mozzarella cheese
Prepare pasta according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Stir in pasta, spinach, chicken, & next 5 ingredients into onion in bowl (saving the mozzarella & sliced tomatoes for sprinkling on top).
Sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.
I was a total slacking blogger last night and took barely any pictures, but we watched a movie after dinner and had Surprise Cookies for dessert.
Little Gracie loved them! 🙂 Just kidding.
Ugh! She is such a little cutie pie. I can’t believe I didn’t get any pics of her and her beautiful Mommy, Amber…. don’t worry, though, Amber… I have good news, if you’re reading this…
… You won the Ellie Giveaway!
I’ll get in touch with you and work something out so you can receive your shirt. If I had known I would draw your number, I could’ve just given it to you last night! 🙂