St. Vincent Mission

10/14/2026

We have free bread for anyone in the community who may need it here at the Mission.

10/13/2026

Our food pantry is open today! The hours are 8:30-3 closed 12-1 for lunch. You must be signed in by 2:45 in order to receive service. Remember to bring a box and/or basket to put your items in. We are no longer providing them.

10/12/2026

Sheet Pan Recipes

Sheet Pan Sausage and Vegetables Recipe
Ingredients
- 1 lb fully cooked smoked sausage, sliced into rounds
- 4 cups baby potatoes, quartered
- 2 bell peppers (red and green), sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp chopped fresh parsley
Serves: 6 | Cook Time: 35–40 minutes
How to Make: Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Toss the quartered potatoes with 2 tablespoons olive oil, Italian seasoning, salt, and black pepper, then spread in a single layer and roast for 15 minutes. Add the sliced smoked sausage, bell peppers, red onion, minced garlic, and remaining olive oil, tossing everything together. Spread evenly across the pan and roast for another 20–25 minutes, stirring halfway through, until the potatoes are fork-tender, the vegetables are lightly caramelized, and the sausage is browned. Sprinkle with chopped fresh parsley and serve hot.

Sheet Pan Lemon Chicken and Veggies Recipe
Ingredients
- 2 lb boneless, skinless chicken thighs
- 3 cups broccoli florets
- 2 cups baby carrots
- 1 lemon, thinly sliced
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- ¾ tsp salt
- ½ tsp black pepper
Serves: 6 | Cook Time: 30–35 minutes
How to Make: Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Toss the baby carrots with 1 tablespoon olive oil and spread them across the pan, then roast for 10 minutes. Meanwhile, combine the chicken thighs, broccoli, remaining olive oil, Italian seasoning, minced garlic, lemon juice, salt, and black pepper in a large bowl. Remove the pan from the oven, arrange the chicken and broccoli around the carrots in a single layer, and place lemon slices over the chicken. Roast for another 20–25 minutes until the chicken reaches 165°F (74°C), the carrots are tender, and the broccoli is lightly browned. Let rest for 5 minutes before serving.

Sheet Pan Orange Sesame Chicken with Broccoli Recipe
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups broccoli florets
- ⅓ cup orange juice
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp freshly grated ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 tbsp olive oil
- 1 tbsp sesame seeds
Serves: 6 | Cook Time: 25–30 minutes
How to Make: Preheat the oven to 425°F (220°C) and lightly grease a large rimmed baking sheet. In a small saucepan, combine the orange juice, soy sauce, honey, sesame oil, grated ginger, and minced garlic, then bring to a gentle simmer. Stir the cornstarch with cold water, add to the sauce, and cook for 1–2 minutes until thickened. Toss the chicken pieces with half the orange sauce and arrange them on one side of the baking sheet. Toss the broccoli with olive oil and spread it on the other side. Roast for 20–25 minutes, turning halfway through, until the chicken reaches 165°F (74°C) and the broccoli is tender with lightly crisp edges. Toss with the remaining sauce, sprinkle with sesame seeds, and serve hot.

Sheet Pan Hawaiian Chicken Recipe
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups pineapple chunks, drained
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ red onion, cut into chunks
- ⅓ cup teriyaki sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp honey
- ½ tsp black pepper
- 2 tbsp chopped green onions
Serves: 6 | Cook Time: 25–30 minutes
How to Make: Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. In a large bowl, combine the chicken chunks, pineapple, bell peppers, red onion, olive oil, minced garlic, honey, black pepper, and teriyaki sauce, tossing until evenly coated. Spread everything in a single layer on the prepared baking sheet, leaving space between the pieces for even roasting. Bake for 25–30 minutes, stirring halfway through, until the chicken reaches 165°F (74°C), the vegetables are tender, and the pineapple edges are lightly caramelized. Spoon the pan juices over the chicken, sprinkle with chopped green onions, and serve hot over steamed rice.

Sheet Pan Steak and Potatoes Recipe
Ingredients
- 1½ lb sirloin steak, cut into bite-sized pieces
- 4 cups baby potatoes, quartered
- 2 bell peppers (red and green), sliced
- 1 red onion, sliced
- 3 tbsp olive oil, divided
- 2 tsp garlic, minced
- 1 tsp Italian seasoning
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp unsalted butter, melted
- 1 tbsp chopped fresh parsley
Serves: 6 | Cook Time: 30–35 minutes
How to Make: Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Toss the quartered potatoes with 2 tablespoons olive oil, Italian seasoning, half the salt, and half the black pepper, then spread evenly and roast for 20 minutes until nearly tender. Meanwhile, toss the steak bites, sliced bell peppers, and red onion with the remaining olive oil, minced garlic, remaining salt, and black pepper. Remove the pan from the oven, add the steak and vegetables, and spread everything into a single layer. Roast for another 8–12 minutes until the steak reaches your preferred doneness and the potatoes are fork-tender. Drizzle with melted butter, sprinkle with chopped fresh parsley, and let rest for 5 minutes before serving.

10/12/2026

HUGE Thrift Store Sale!! 75% off Fall and Halloween: 50% off White and Orange Stickers and Clear and Purple Tags.
CHRISTMAS Is Here!!!!!
David Boutique 6369 Ky Route 404 David. Monday-Thursday 9-4

10/09/2026

If you have volunteer hours to complete for the Christmas program (6 hours per verified household member) we could use some extra hands at the Mission this week as well as at our Fall Event. Please let us know if you would like to come help.
All requirements for the Christmas program must be met by the end of October.

Send a message to learn more

10/09/2026

10/07/2026

Quick and Easy Skillet Recipes

Creamy Garlic Chicken & Mushroom Skillet Recipe
Ingredients
- 2 chicken breasts, sliced
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- ½ tsp Italian seasoning
- Salt and black pepper to taste
Serves: 4 | Cook Time: 25 minutes
How to Make: Season the chicken with salt, black pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 3–4 minutes per side until golden and cooked through, then remove and set aside. Melt the butter in the same skillet, add the mushrooms, and cook until browned, then stir in the garlic for 30 seconds. Pour in the heavy cream and simmer gently for 2–3 minutes, then stir in the Parmesan until smooth and creamy. Return the chicken to the skillet and simmer for another 2–3 minutes until coated in the sauce and heated through.

Philly Cheesesteak Skillet Recipe
Ingredients
- 1 lb thinly sliced beef sirloin
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 8 oz provolone cheese, shredded
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and black pepper to taste
Serves: 4 | Cook Time: 25 minutes
How to Make: Heat the olive oil in a large skillet over medium-high heat and cook the thinly sliced beef in batches until browned, then remove and set aside. Melt the butter in the same skillet and sauté the onion and bell pepper for 5–6 minutes until tender but slightly crisp. Return the beef to the skillet and season with Worcestershire sauce, garlic powder, salt, and black pepper, tossing until everything is well combined. Spread the shredded provolone over the beef and vegetables, cover for 2–3 minutes until completely melted, then serve hot.

Garlic Butter Steak & Potato Skillet Recipe
Ingredients
- 1 lb sirloin or ribeye steak, cubed
- 1 lb baby potatoes, halved
- 4 cloves garlic, minced
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 tbsp chopped fresh parsley
Serves: 4 | Cook Time: 30 minutes
How to Make: Place the potatoes in a microwave-safe bowl with a splash of water, cover, and microwave for 5–6 minutes until just beginning to soften, then drain well. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat and cook the potatoes cut-side down until golden and tender. Remove the potatoes, then add the steak to the hot skillet, season with salt and black pepper, and sear for 2–3 minutes per side. Reduce the heat and add the remaining butter, garlic, rosemary, and thyme. Return the potatoes and toss everything in the garlic butter for 1–2 minutes, then finish with parsley and serve.

Beef & Broccoli Skillet Recipe
Ingredients
- 1 lb flank steak, thinly sliced
- 4 cups broccoli florets
- 4 cloves garlic, minced
- ½ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- ½ cup beef broth
- 1 tbsp vegetable oil
- 1 tsp grated fresh ginger
Serves: 4 | Cook Time: 25 minutes
How to Make: Whisk together the soy sauce, brown sugar, sesame oil, cornstarch, beef broth, garlic, and ginger until smooth. Heat the vegetable oil in a large skillet over high heat and sear the sliced beef in batches for 1–2 minutes per side, then remove from the skillet. Add the broccoli with a small splash of water, cover, and cook for 3–4 minutes until bright green and crisp-tender. Return the beef to the skillet, pour in the sauce, and toss continuously for 2–3 minutes until the sauce thickens and evenly coats the beef and broccoli. Serve immediately.

Teriyaki Chicken & Vegetable Skillet Recipe
Ingredients
- 2 chicken breasts, sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced
- ½ cup teriyaki sauce
- 1 tbsp olive oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp sesame oil
- 1 tbsp sesame seeds, optional
Serves: 4 | Cook Time: 25 minutes
How to Make: Heat the olive oil in a large skillet over medium-high heat and cook the sliced chicken for 5–6 minutes until lightly browned and cooked through, then remove and set aside. Add the broccoli, bell pepper, and carrot to the same skillet and stir-fry for 4–5 minutes until crisp-tender. Add the garlic and ginger and cook for 30 seconds, then return the chicken to the skillet. Pour in the teriyaki sauce and sesame oil and toss everything together for 2–3 minutes until the sauce lightly thickens and coats the chicken and vegetables. Sprinkle with sesame seeds if desired and serve hot.

10/05/2026

In our Thrift Store David Boutique, We have 50% off all remaining Fall and Halloween items! 9 -4 Monday-Thursday
6369 KY Route 404, David

10/05/2026

Slow Cooker Recipes

Slow Cooker Chicken and Noodles Recipe
Ingredients
- 1½ lb chicken breasts
- 12 oz egg noodles
- 4 cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
Serves: 6 | Cook Time: 5–6 hours
How to Make: Place the chicken breasts in the slow cooker and season with garlic powder, onion powder, salt, and black pepper. Pour in the chicken broth and cream of chicken soup, then stir gently around the chicken. Cover and cook on LOW for 4–5 hours, until the chicken reaches 165°F (74°C) and is tender. Remove the chicken, shred it, and return it to the slow cooker. Stir in the milk and egg noodles. Cover and cook on HIGH for another 20–30 minutes, stirring occasionally, until the noodles are tender. If the sauce becomes too thick, add a splash of chicken broth before serving.

Slow Cooker Lasagna Recipe
Ingredients
- 1 lb ground beef
- 1 jar (24 oz) marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 12 lasagna noodles
- Salt and black pepper to taste
Serves: 6 | Cook Time: 4–5 hours
How to Make: Brown the ground beef in a skillet over medium heat, breaking it into crumbles, then drain excess grease. Stir in the marinara sauce and Italian seasoning. Spread a thin layer of meat sauce over the bottom of the slow cooker. Break the uncooked lasagna noodles as needed to fit, then layer them with ricotta, meat sauce, mozzarella, and Parmesan. Repeat the layers until the ingredients are used, finishing with sauce and plenty of mozzarella. Cover and cook on LOW for 4–5 hours, until the noodles are tender. Turn off the slow cooker and let the lasagna rest for 15–20 minutes before serving so the layers can set.

Slow Cooker Garlic Butter Steak Bites & Baby Potatoes Recipe
Ingredients
- 1½ lb sirloin steak, cut into bite-sized pieces
- 1½ lb baby potatoes, halved
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp onion powder
- Salt and black pepper to taste
Serves: 6 | Cook Time: 5–6 hours
How to Make: Place the halved baby potatoes in the bottom of the slow cooker and season with rosemary, thyme, onion powder, salt, and black pepper. Pat the steak bites dry and, for a deeper browned flavor, quickly sear them in a hot skillet before adding them over the potatoes. Melt the butter and combine it with the minced garlic, then pour over the steak and potatoes. Cover and cook on LOW for 5–6 hours, until the potatoes are fork-tender and the steak is cooked to your preferred tenderness. Gently toss everything in the garlic butter juices before serving.

Slow Cooker Coca Cola Meatballs Recipe
Ingredients
- 2 lb frozen meatballs
- 1 cup Coca Cola
- 1 cup BBQ sauce
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
Serves: 8 | Cook Time: 3–4 hours
How to Make: Place the frozen meatballs in the slow cooker. In a bowl, whisk together the Coca Cola, BBQ sauce, ketchup, brown sugar, Worcestershire sauce, garlic powder, and onion powder until combined. Pour the sauce over the meatballs and stir gently to coat. Cover and cook on LOW for 3–4 hours or HIGH for about 2 hours, stirring once or twice if possible. When the meatballs are heated through and the sauce is thick and glossy, stir well to coat them before serving.

Slow Cooker Crack Chicken Chili Recipe
Ingredients
- 2 lb chicken breasts
- 1 (15 oz) can ranch dressing mix
- 1 (10.5 oz) can cream of chicken soup
- 1 (15 oz) can diced tomatoes with green chilies
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- ½ tsp onion powder
Serves: 6 | Cook Time: 5–6 hours
How to Make: Place the chicken breasts in the slow cooker and sprinkle with the ranch dressing mix and onion powder. Add the cream of chicken soup, diced tomatoes with green chilies, drained corn, and black beans. Cover and cook on LOW for 5–6 hours, until the chicken reaches 165°F (74°C) and shreds easily. Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the shredded cheddar cheese until melted and creamy. Let everything heat together for another 10–15 minutes, then stir well before serving.