Ep 22 A Legacy of Love and Awareness--Poised to Serve! Cindy Langford

I've known Cindy for many years. She's the real deal: kind, gracious, humble, and a successful businesswoman. And she loves Jesus!

Cindy Langford's legacy:

To be kind because you never know another person's entire story.

To remind our kids (and ourselves) that wherever you are, there's Jesus!

To recognize that hard times are preparation for exciting times of service for God.

"I've felt weak and powerless and on my knees. But I have courage in Him. I have hope in Him.

My eyes are open, My head is up, and I can't wait to see how God is going to use me." - Cindy

Cindy Langford is a Pampered Chef Executive and I call her the PC Queen! Always gracious, accepting and loving. She lives what she preaches. Anyone on her team is privileged and blessed.

 

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One of Cindy's favorite recipes: Chicken & Broccoli Braid

• 1 cup (250 mL) chopped broccoli florets
• 2 cups (500 mL) chopped cooked chicken breasts (see Cook's Tip)
• ½ cup (125 mL) diced red bell pepper
• 1 cup (250 mL) shredded sharp cheddar cheese
• ½ cup (125 mL) mayonnaise
• 2 tsp (10 mL) All-Purpose Dill Mix
• 1   garlic clove, pressed
• ¼ tsp (1 mL) salt
• 2 pkgs (8 oz or 235 g each) refrigerated crescent dough
• 1   egg white, lightly beaten
• 2 tbsp (30 mL) slivered almonds DIRECTIONS

  1. Preheat the oven to 375°F(190°C). Chop the chicken and broccoli using a Food Chopper, and place the mixture in a Classic Batter Bowl. Chop the bell pepper using a Utility Knife, and add to the Batter Bowl. Press garlic over the vegetable mixture using a Garlic Press.

  2. Shred the cheese using a Rotary Grater, and add it to the vegetable mixture; mix gently. Add mayonnaise, Dill Mix, and salt and then mix well using a Mix ‘N Scraper®.

  3. Spread the filling evenly over the middle of the dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that the ends meet at the center. Lightly pinch the ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.

  4. Brush the egg white over the dough using a Chef’s Silicone Basting Brush. Sprinkle the braid with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve using a Slice 'N Serve®.

  Yield:

  • 10  servings

  Nutrients per serving:

   

  Calories 360, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 19 g, Protein 16 g, Sodium 530 mg, Fiber 1 g

   

  U.S. Diabetic exchanges per serving:

   

  1 starch, 1 vegetable, 1 1/2 low-fat meat, 3 fat (1 carb) 

   

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How to invest in what matters beyond ourselves. We have one life - let’s make the most of it for God, others, and eternity. Subscribe: Choose one of these popular free listening services, and subscribe there:   

For further thoughts on faith, food, and legacy--follow Sue at Welcomeheart.com