I love this kind of recipe.  The kind when you don't really even need a recipe.  You just need an idea and a basic understanding of simple cooking methods. 

Lemons were on sale and it felt like a fun springtime purchase so I bought them.  I bought a whole bag of them without knowing what I would do with them.  They sat on my counter for a few days and then I had an idea, Lemon Chicken!  I had chicken and green beans in the freezer.  So this easy peasy lemon chicken skillet was born.  

So easy and delicious!  All you do is saute chicken in one skillet and beans in another and then marry the two together to serve.  Delish!  

Ingredients:
2 to 3 boneless, skinless chicken breasts, sliced in half to make large, thin pieces
Olive oil
2 lemons, one for juice and zest, one for garnish
Fresh ground salt and pepper
Garlic powder
1 bag of whole frozen green beans

Serves 4-6 (Depending on how much chicken you use)

1.  In a large skillet, heat a little olive oil (a couple of Tablespoons) over medium to medium high heat.
2.  Saute chicken until both sides are golden brown and chicken is cooked through.  While cooking, juice and zest a lemon over the chicken.  Salt and pepper to taste and sprinkle with a little garlic powder.  Continue to saute until done.  
3.  Meanwhile, in another skillet, heat a little olive oil and saute green beans until heated through and desired tenderness is reached.  Salt and pepper to taste and add a little garlic powder while cooking.  
Add a pat of butter if you like.  
4.  To serve place chicken over beans and garnish with lemon slices.  

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I have been thinking about Lent for a while and have decided this year that I would try to follow a low sugar diet.  I am avoiding white sugar and allowing coconut sugar, honey, and  maple syrup.  I will still eat some dark chocolate.  This means I have to read labels and make more of our snacks.  I am excited to take on this challenge.  I know it is not really much of a sacrifice to switch sweeteners, but Lent is a time of renewal and improving my diet will lead to better health which will renew me physically.  

I am also excited for the Lenten season and the opportunity to draw closer to Jesus! My Jesus Calling devotional is already part of my routine, but this year after going through the Welcome women's retreat and a year of formation (formerly known as Christ Renews his Parish), the Bible has become a part of my routine too. Rediscover Jesus is another great Lenten resource.

I am also participating in No Greater Love, a biblical walk through Christ's passion, Lenten reflection series at church.  So this Lent, I will have more reading than in the past, but also more prayer and reflection.  I know this will be a lot, but hopefully I can keep up with it and enjoy more peace in his presence.  I am starting another graduate class this week which brings added stress and time constraints, but I have found that when I spend a little time with God and ask for help with my assignments I am able to work through them.  
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Since I am avoiding sugar, I have to really pay attention to the ingredients in processed food.  These are two foods I have recently discovered that I can still enjoy on my low sugar diet.  I break off a small piece of this chocolate bar for a delicious treat.  The only sugar on the ingredient list is coconut sugar. I love this Sprouted Cinnamon Raisin Bread which has no sugar and is delicious toasted with butter.  I buy both of these at Kroger.  (The bread is sold in the frozen case in the health food aisle.) Please feel free to share your favorite no sugar foods!  

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I love making homemade meals for my family, but in this busy season of life, I also need to keep things simple.  This recipe was born from needing to get something warm, healthy, and filling on the table quickly and from a beautiful chinese cabbage that a friend harvested from his winter garden before a big freeze and generously gifted us.  

I have made these brothy beef and cabbage bowls with chinese cabbage and regular green cabbage and it is delicious either way.  This is so easy because I literally put everything in my dutch oven and cook on the stovetop until meat is browned and cabbage is tender.  Easy...one pot meal and so yummy!  

You can make this more brothy by adding some broth or water or less brothy by not adding any extra liquid.  In our current freezing cold weather, I vote for warm, extra brothy bowls.  (I did not add extra broth to the beef and cabbage bowls pictured.)  

Delicious, hearty, healthy, and so easy to make!  Enjoy these warming Asian inspired brothy beef and cabbage bowls.  

(Makes about 4 servings)

Ingredients: 
1 lb. ground beef
1 head cabbage (green or chinese), chopped
1 onion, diced
4 cloves garlic, minced
1 small can water chestnuts, sliced
2 T. ginger paste
1/4 C. soy sauce
1 T. sesame oil
1 T. oyster sauce
Salt and pepper to taste
Vegetable or beef broth, optional to make it brothier
Green onions, optional for garnish

Combine ingredients ground beef through oyster sauce in a dutch oven or other large pan and cook over medium heat until beef is browned and cabbage is tender.  Salt and pepper to taste.  Add broth or water and warm through if more broth is desired.  Garnish with green onions.