Dish It Girl - Christian motherhood, devotional for moms, easy recipes

From resisting the pull of Hobby Lobby’s Christmas aisles to planning easy weeknight meals, Dina shares how she’s learning to slow down and “park” with God—literally and spiritually. Using those in-between moments—like waiting in the car pickup line—to reconnect with God instead of just scrolling your phone. Reflecting on Psalm 32:5–7, Dina reminds us that God doesn’t seek to condemn but to heal, if we’re willing to bring everything before Him. 

This Week in the Kitchen: 

1. Spinach & Sausage Lasagna (this week’s featured recipe) 
2. A customizable Taco Tuesday  
3. Cheesy Spinach Artichoke Stuffed Mushrooms  

Recipe of the week: https://www.dishitgirl.com/recipes/creamy-spinach-sausage-lasagna 

Spinach Sausage Lasagna 

Serves 6-8 

Prep Time: 35-40 minutes 

Cook Time: 50 minutes 

Ingredients 

1 Tbsp olive oil  

5 cloves garlic  

2 lbs sweet Italian sausage crumbled, out of its casing  

2 28oz cans of crushed tomatoes 

1/2 c red wine  

1 tsp salt  

1 Tbsp dried basil  

1 tsp pepper  

5 oz fresh spinach, cleaned and chopped  

1 1/2 lbs lasagna noodles, cooked according to package directions  

3/4 c fresh ricotta cheese whole milk, divided  

1 1/2 c grated mozzarella cheese 

Bechamel sauce 

2 Tbsp flour  

2 Tbsp unsalted butter  

1/2 c parmesan, grated 

4 c whole milk  

1/2 tsp kosher salt 

Recipe note: If you buy the sausage in the casing make sure to squeeze it out of the casing and use a wooden spoon to crumble it into the pan. 

Instructions 

1. In a large pot or dutch oven, saute the garlic in the olive oil over a medium heat. Saute until the garlic starts to brown, about 1 minute. 
2. Then add the sausage (out of the casing, crumbled) to the pot. Brown the sausage, stirring every so often, about 8-10minutes. 
3. Then add the 2 cans of tomatoes, along with one cup of water, red wine, basil, salt, and pepper. Stir together. Bring to a simmer, cover and let it simmer for 20 minutes, stirring occasionally. 
4. While the tomato sauce is simmering fill another large pot with water and bring to a boil for the lasagna noodles. Preheat the oven to 375 degrees. 
5. Cook the lasagna noodles according to the package directions. Try to cook them until they are al dente, not completely soft as they will cook more in the oven. 
6. Once the lasagna noodles are done drain them and set aside. I drizzle some olive oil over them to prevent them from sticking together when it is time to use them! 

Cheesy bechamel sauce 

1. In a small pot melt the butter. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. 
2. Add 2 cups of milk and whisk, add in the 2 more cups of milk and whisk until smooth. Stir the mixture constantly for about 5 minutes as it thickens. Reduce the heat to low and let it simmer for another 7 minutes. 
3. Turn off the heat and add the salt, and grated parmesan. 

Finishing the lasagna 

1. In the bottom of 9x13 inch baking dish ladle about 1/2 cup of the sauce spreading it out. Then arrange a layer of lasagna noodles along the bottom covering the sauce. Spread about 1/3 of the ricotta over the noodles, then layer on the chopped spinach about a cup. Repeat these layers until you run out of ingredients, I usually get about 2 layers or so out of this. (pictures below) 
2. The top layer should be a layer of noodles, sauce and topped with mozzarella cheese. You may add some more spinach if you have some left over. Then pour over 1 cup of the bechamel sauce. 
3. Cover the lasagna with foil and place into the preheated oven for 30 minutes. Then uncover and cook for another 15-20 minutes until the top is bubbly! Let it rest for about 10 minutes before cutting into it. 

Resources:

Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 

Prefer video? This episode is on YouTube!

The DishItGirl Podcast is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

Fall has officially arrived, pumpkins, mums, and all! Dina might be a summer girl at heart, but she’s embracing the cozy chaos of this new season. Between weekend sports, dance classes, and family moments on the sidelines, she’s sharing a peek into her real-life kitchen lineup. But beyond the recipes, Dina opens up about the beauty she’s finding in this busy season, the joy of cheering on her daughter, the lessons learned in between soccer fields, and a deeper reflection on how God cheers us on, too. What if He’s not a distant, stoic figure, but the biggest fan in your corner, urging you to keep going, keep believing, and keep running your race? 

Drawing inspiration from Mark 10:49 and the story of Bartimaeus, this episode is an uplifting reminder to throw off what’s holding you back, run toward Jesus, and know that He’s at the finish line, celebrating your faith every step of the way. 

Tune in for honest conversation, heartfelt encouragement, and a taste of real life - sticky chicken and all. 

This Week in My Kitchen 

1. Beef & Broccoli Stir Fry 

2. Grilled Eggplant Parmesan 

3. Sticky Chicken Bites 

Recipe of the Week: Sticky Chicken Bites 

https://www.dishitgirl.com/recipes/honey-chicken-bites 

Serves 3-4  

Prep: 7 minutes 

Inactive Time: 2hr 30 min 

Ingredients 

3 boneless skinless chicken breasts, cut into cubes 

4 garlic cloves, finely chopped 

1/2 cup low sodium chicken broth 

3/4 cup honey 

2 tbsp soy sauce 

1/3 cup Parmesan cheese, grated 

1 tsp garlic powder 

1/2 tsp pepper 

2 tbsp water 

2 tbsp cornstarch 

Instructions 

1. Add the chicken to your slow cooker. 
2. In a small bowl, mix together the stock, honey, pepper, garlic powder, pepper, soy sauce, Parmesan, and garlic. Pour mixture over the chicken. Stir to combine. It is okay if the sauce will not completely cover the chicken. 
3. Seal your slow cooker. Cook on low heat for 2 hours. Your chicken cubes should be completely cooked. 
4. In a small bowl, completely dissolve the cornstarch in water, using a small spoon to mix until you have a uniform white liquid. Pour into the sauce and stir, cover and cook on high for 30 more minutes, the sauce should thicken. 
5. Serve over rice or with greens if desired. 

Resources:  

Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939  

Prefer video? This episode is on YouTube! 

 DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

In this heartfelt and unfiltered first episode, Dina welcomes you into her (sometimes chaotic) kitchen and life. She sets the “table” by introducing you to her Italian American roots and life as a mom, wife, cookbook author, ex-reality tv star, and everything in between. Listeners can expect to hear musings about life as mom navigating busy schedules and the dinner time rush, as well as deeper rooted parts of her journey such as surviving postpartum depression and cancer. Dina shares her mission for the podcast: to offer real encouragement, faith-filled perspective, and practical mealtime inspiration for women doing it all. It is always about faith, food, and family! 

Food 

What’s Cooking This Week in my Kitchen+ my favorite new snack! 

• Chicken Cutlets with Caesar Salad 
• Broccoli Parmesan Pasta 
• Slow Cooker Sticky Chicken (perfect for busy nights!) 
• Round 2 meals with leftovers = budget win! 

Recipe of the Week: 

Pineapple Banana Bread from Dina’s cookbook At the Kitchen Sink 

(A must-try with crushed pineapple glaze — great for snacks, lunchboxes, or weekend French toast!) 

Serves 8 

Prep: 20 minutes 

Cook: 50 minutes 

Inactive: 1 hour 

FOR THE BREAD: 

8 tablespoons (1 stick) unsalted butter, room temperature 

½ cup sugar (100 grams) 

½ cup light brown sugar, packed (106 grams) 

2 large eggs, room temperature 

1 teaspoon almond extract 

1 ripe banana, mashed 

¾ cup crushed pineapple, drained 

2 cups all-purpose flour (240 grams) 

1 teaspoon baking powder 

½ teaspoon baking soda 

⅛ teaspoon salt 

½ cup unsweetened coconut chips 

FOR THE GLAZE: 

1 cup confectioners sugar (130 grams) 

⅛ teaspoon cardamom 

3 tablespoons reserved pineapple juice 

½ teaspoon lime zest 

1. MAKE THE BREAD. Preheat the oven to 350 degrees and grease a 9X5 loaf pan with non- stick spray or butter. 
2. In a large bowl, cream the butter and sugar using a hand mixer on medium speed until well combined, about 2 minutes. 
3. Add the eggs, one at a time, allowing the first to fully incorporate before adding the next, mixing on low speed, about 2 minutes. 
4. Add the almond extract and mix to combine. 
5. Add the mashed banana and drained pineapple and gently fold to combine. 
6. In another bowl, sift together the flour, baking soda, baking powder, and salt. 
7. In a medium-sized bowl, whisk the flour, baking soda, baking powder and salt until well combined. 
8. Slowly add the dry ingredients to the wet, mixing just until fully incorporated. 
9. Pour the batter into the prepared loaf pan, giving the pan a good shake to help the batter settle in evenly. 
10. Bake until a toothpick comes out clean when inserted into the center of the loaf, about 55 minutes. 
11. Transfer to a cooling rack and cool for 10 to 15 minutes before carefully removing the bread from the loaf pan. 
12. Place on the cooling rack and cool completely. 
13. Using a fork, prick the top to make small holes to absorb the glaze. 
14. MAKE THE GLAZE. In a medium bowl, whisk the confectioners sugar, and cardamom, adding in the pineapple juice a tablespoon at a time, until well combined. 
15. Add the lime zest and continue to mix until smooth. 
16. Pour the glaze over the loaf cake, a little at a time, using an offset spatula to spread it evenly over the top. 
17. Garnish with coconut chips. 

Notes: 

• When pricking the top of the bread your goal is to give the glaze a chance to seep into the bread a bit. Make sure to make the fork pricks gently. 
• Unsweetened coconut flakes would also work as a great topping! Bonus points if you toast the coconut flakes! 

Faith/Family 

Looking at the story of Esther as a model of courage, obedience, and calling. 

Dina reflects on how to stop panicking and start praying, surrender anxiety, and walk confidently in the purpose God has placed before you — especially as a woman, mother, and homemaker. 

“You are equipped. You are here on purpose. And even your dinner plans are kingdom work.” 

Prayer Moment: 

Dina closes with a prayer for listeners feeling anxious, overwhelmed, or weary — encouraging them to trust God’s presence in the everyday and to walk boldly, just like Esther. 

Resources: 

Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 

Prefer video? This episode is on YouTube!

The DishItGirl Podcast is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

In just 15 minutes, you’ll find both practical inspiration for dinner and spiritual encouragement for your day. Each episode feels like time with a trusted friend who sends you home with a Tupperware of leftovers—delicious, comforting, and made with love. Every conversation offers food for the body, strength for the soul, and the reassurance that you’re not alone in the chaos. Each conversation offers simple recipes, honest reflections, heartfelt faith, and a reminder that even the messiest days can hold meaning.

Join Dina Deleasa-Gonsar each week on Dish It Girl, where faith and food come together. Through her stories and recipes, Dina encourages you to see the value in your everyday moments. Life is meant to be savored, not just survived. In the middle of busy, overwhelming days, you don’t have to run on empty.

Dish It Girl is a part of the Christian Parenting Podcast Network. To find practical and spiritual advice to help you grow into the parent you want to be visit www.ChristianParenting.org