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Did you know we can make life’s challenges better or worse by the way we talk about them? In fact, our words can affect our moods, out attitudes, our decisions and even our relationships.

Are you pessimistic, judgmental, and simply no fun to be around? Are you cursing your life and relationships through the negative things you have said, and you don’t even know it?

Look at Proverbs 18:20-21: “A man’s self shall be filled with the fruit of his mouth: and with the consequence of his words he must be satisfied. Death and life are in the power of the tongue, and they who indulge in it shall eat the fruit of it.”

When we confess God’s Word, it stirs our faith–it helps release God’s will into our live and makes a way for things to get better. However, when we speak negatively, we open the door for Satan to bring bad things into our lives and our relationships. When we get a revelation of that truth, you will begin to see how important it is to choose your words carefully.

This is the day that the Lord has made: let you rejoice and be glad in it. Psalm 118:24

Active time: 45 minutes Total time: 45 minutes, plus chilling time Serves 4; makes about 16 meatballs

Meatballs:

• One pound ground turkey or chicken (preferably dark meat)
• 1 large egg
• 1/3 cup Panko breadcrumbs (or matzo meal)
• 1/4 cup packed finely grated Parmigiano-Reggiano cheese
• 2 tablespoons finely chopped flat-leaf parsley leaves
• 1 large garlic clove, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper

Soup:

• Olive oil
• 1 medium onion, chopped
• 1 large carrot, sliced
• 1 to 2 celery stalks, diced
• Kosher salt
• 5 to 6 cups chicken stock
• 1 (2-inch) chunk Parmigiano-Reggiano rind
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 2 cups (packed) baby spinach leaves or torn kale leaves
• Grated Parmigiano-Reggiano cheese for sprinkling

Combine the meatball ingredients in a bowl. Gently stir to blend without overmixing.

Using wet hands, form into 1-inch meatballs. Place on a parchment-lined baking sheet.  Refrigerate for at least 30 minutes.

Heat 1 tablespoon oil in a deep skillet or soup pot over medium heat. Add the meatballs in batches, without overcrowding, and flatten slightly. Brown on both sides, turning when they release easily from the pan, about 6 minutes. Transfer to a plate lined with a paper towel. (They will finish cooking in the soup.)

Add 1 tablespoon oil to the pan. Add the onion, carrots, celery, and a pinch of salt. Sauté the vegetables until they are bright and crisp-tender, 3 to 4 minutes, stirring up any brown bits.

Add the stock, cheese hunk, bay leaf, thyme, 1/2 teaspoon salt, and black pepper. Partially cover the pot and simmer over medium heat for about 15 minutes.

Add the meatballs and continue to cook until the meatballs are fully cooked, 8 to 10 minutes more.

Add the spinach and stir until wilted, for 1 to 2 minutes. Taste for seasoning and add more salt if desired.

Ladle into bowls and serve with extra grated cheese for sprinkling.

Green Eggs and Ham

Serves 4 to 6

• 2 cups packed baby spinach, arugula, or baby kale
• 1 cup packed fresh parsley leaves, plus more for serving
• 1 cup packed fresh basil leaves
• 3 tablespoons grated Parmesan cheese
• 1/2 cup olive oil
• 6 large eggs
• Kosher salt
• 2 tablespoons unsalted butter
• 8 (1/4-inch-thick) slices deli ham, such as Black Forest or honey ham
• Toast, for serving

Place baby spinach, fresh parsley leaves, fresh basil leaves, and grated Parmesan cheese in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped, 10 to 12 (1-second) pulses. With the processor running, drizzle in olive oil until the herbs are very finely chopped and the oil is green, about 1 minute.

Place large eggs and a pinch of kosher salt in a medium bowl and whisk to combine and break up the eggs. Fold in 1/4 cup of the spinach sauce. (The remaining sauce can be saved for future use.)

Melt unsalted butter in a medium skillet over low heat. Add the eggs and cook low and slow, stirring occasionally with a rubber spatula, until the eggs form tender, large curds of eggs, but the eggs are still quite moist, 10 to 12 minutes.

While the eggs cook, place deli ham slices in a medium skillet over medium-high heat and heat until warmed through, about 5 minutes.

Serve the warmed eggs on toast with the ham on the side. Top the eggs with more parsley if desired.

Recipe note: The spinach sauce will keep covered in the refrigerator for up to five days.

We’re proud to recognize Amy Claxton for earning an exclusive trip to Hotel Xcaret Arte in Playa del Carmen, Mexico as part of the 2025 Kia Sales Elite program.

This prestigious award is reserved for the top-performing sales professionals across the Kia brand—those who consistently go above and beyond in delivering exceptional results and customer experiences.

Amy’s hard work, dedication, and commitment to excellence have placed her among the very best.

Please join us in congratulating Amy on this incredible achievement—we’re proud to have you representing our team at the highest level!

As a reminder, click the link or use the QR code to RSVP to the anniversary party. We would love for YOU to be there:

We’re excited to invite you to celebrate Regal’s 50th Anniversary with us!

Join us for an evening of great food, drinks, entertainment, and a chance to celebrate five decades of family, community, and memories.

Please click the link below or scan the QR Code to RSVP and reserve your complimentary tickets (you + one guest). All the event details and FAQs can be found there as well.

We can’t wait to celebrate with you!

https://Regallakeland.eventbrite.com