Hospitality Highlight: Lois Belch and Natalie Widman

Extending Christlike Hospitality Across Continents

Lois Belch and Natalie Widman are longtime missionaries—and longtime friends. Lois grew up in Venezuela as a missionary kid, returning there in her early 20s with her husband, Dave Belch, to begin their own missionary journey. After serving there, the Belches moved to Spokane and became part of Faith Bible Church when the church first opened in 1992. Later, God led them to Tenerife, Spain, where they continued serving for nine years.

Lois is especially passionate about spontaneous hospitality. Having been shaped by a collectivist culture where solitude was rare and gatherings often unfolded without planning, she learned early on the beauty of welcoming people into her home at any moment. For Lois, hospitality is less about preparation and more about readiness—a willingness to open the door and make room for whomever God sends.

Natalie began attending Faith in 1997 after college and soon joined short-term teams to Kazakhstan, Pakistan, Venezuela, and Spain. This coming January marks 14 years of her living and serving full-time in Tenerife. Her ministry centers on youth and college-age students, finding creative ways to break down barriers and build trust. Many Sundays, her apartment is filled with students sharing a meal after church—moments that naturally spark gospel conversations and grow relationships. Natalie also frequently provides rides for students, using even her car as an opportunity for discipleship and connection.

Both Lois and Natalie love doing ministry around the dining table. They believe sharing a meal is one of the most meaningful ways to deepen relationships. One of Natalie’s favorite “crowd-pleaser” recipes is her Creamy Chicken Lasagna—a comforting pasta dish with silky cream cheese, rich tomato sauce, and juicy shredded chicken, finished under the broiler with bubbling mozzarella cheese. Use homemade marinara or a store-bought sauce for an easy, delicious meal to share with family and friends this winter.

Creamy Chicken Lasagna

From the kitchen of Natalie Widman; Serves 6 (one 9x13 lasagna)

Ingredients

• 6 uncooked lasagna noodles
• 3 skinless, boneless chicken breast halves
• 2 cups shredded mozzarella cheese, divided
• 8 ounces cream cheese, softened
• ¼ cup hot water
• 1 chicken bouillon cube
• 26 ounces spaghetti sauce (homemade or storebought)

Instructions

1. Bring a large pot of salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until al dente. Drain, rinse, and set aside.
2. Meanwhile, place chicken halves in a saucepan with enough water to cover; bring to a boil. Cook until chicken is no longer pink and the juices run clear, about 20 minutes. Remove chicken from the saucepan and shred.
3. Combine shredded chicken, 1 cup mozzarella cheese, and cream cheese in a large bowl. Dissolve bouillon in ¼ cup of hot water; pour over chicken mixture and stir until well combined.
4. Spread 1/3 of the spaghetti sauce in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the chicken mixture and top with 3 lasagna noodles; repeat.
   
5. Top with remaining spaghetti sauce and sprinkle with remaining 1 cup mozzarella cheese.
6. Cover dish with foil and bake for 45 minutes at 350 degrees. Remove the cover and cook under the broiler for 2-3 minutes, until cheese is bubbling.

Jennifer Brandt

Jennifer is the Hospitality Highlight editor for Living Faith magazine. She and her husband Cory have been married since 2018 and serve together in Youth Ministry.

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