Volume 18

February 2019

Issue 2 Page 4

Table of Contents:

About this Ministry
   o Planning Team
   o Past Newsletters
   o Dorcas House on
   o Our Church's Web

Page 1:
  o I Love You - Gina
     Newton  p2

 Page 3:
  o This is How God
     Showed His Love

Page 4:
   o Cooking with Cathy
      o Easy Italian Stew
      o Garlic & Herb
        Chicken &
        Vegetable Sheet
        Pan Dinner

Page 5:
  o Night of Chocolate

Page 6:
  o News Bites

Cathy's Kitchen


2 T. Zesty Italian Dressing
1 lb. bulk Italian sausage
2 cans (14-1/2 oz.) reduced-sodium
    chicken broth
1 pkg. (16 oz.) frozen stir-fry vegetables
   (white onions and sliced green, red
   and yellow peppers)
1 can (15 oz.) cannellini beans,
   rinsed & drained
1 can (14-1/2 oz.) Italian-style
   diced tomatoes, undrained
1 c. elbow macaroni, uncooked
1 c. shredded mozzarella cheese

Heat dressing in large saucepan on medium heat. Add sausage; cook 8-10 min. or until cooked through, stirring occasionally to break sausage into small pieces. Add broth, stir-fry vegetables, beans & tomatoes; bring to boil. Stir in macaroni. Reduce heat to medium; simmer 8-10 min. or until macaroni is tender, stirring occasionally. Top each serving with cheese.


1 lb. boneless skinless chicken
   breasts, cut into 1” pieces
1 each red pepper and large red
   onion, cut into 1” pieces
1/2 c. cherry tomatoes
3 Yukon gold potatoes (3/4 lb.), cut into 1” pieces
1 each zucchini and yellow squash, cut lengthwise in half, then sliced crosswise
1 c. Lea & Perrins Garlic & Herb marinade

Combine chicken & vegetables in shallow dish. Add marinade; stir to evenly coat chicken & vegetables with marinade. Refrigerate at least 30 min. Heat oven to 425 degrees F. Cover rimmed baking sheet with foil; spray with cooking spray. Spread chicken mixture onto prepared baking sheet. Bake 35-40 min. or until chicken is done and potatoes are tender.