Out of the Darkness

Today’s verse:  John 8:12   “Again Jesus spoke to them, saying, “I am the light of the world. Whoever follows me will not walk in darkness, but will have the light of life.”

Darkness can take over our life if we let it.   When we are not happy with our bodies or our lifestyle, or our actions, we can become depressed.  Unhealthy lifestyles always lead to darkness at times.

We may never admit it to others, but there is no addict that is always happy with themselves.  We say we are happy with our lives, just they way they are.  But inside, we hope to be that skinny girl, that non-smoker, that drug-free person.   It is a merry-go-round of emotions and we always lie to ourselves that we are ok as we are.

The darkness can overwhelm us and lead us to more addiction.  We tell the world we don’t care. We need to break this cycle.  Getting healthy is super hard work, but the benefits far outweigh the consequences.   Take control of your darkness and work on getting free from addiction.   Always look towards the light.

Jesus is the light of the world and He can lead you to the bright side.   Don’t be afraid to put your trust in Him and follow His light.   He will not lead you astray.  He loves us all and does not judge us for our failures.   Trust in Him and you will see the light!  Blessings to all. 

Healthy Living Recipe

Ingredients:

1 medium green bell pepper
1 lb chicken tenders
1 Tbsp canola oil, divided
1 Tbsp. chipoltle seasoning
4 oz. Colby and Monterey Jack cheese blend,  (1 cup grated)
1 jar thick and chunky salsa
1 cup frozen corn
1 can reduced-sodium black beans, drained and rinsed
1 pkg. prepared plain cornmeal polenta
2/3 cup water
3 cups tortilla chips (unsalted)

Directions:

Preheat oven to 400° F
Cut off top of bell pepper, remove seeds and veins, and coarsely chop.
Cut chicken into bite sized pieces.  Toss with 1/2 the oil and all of the seasoning
Heat remaining 1/2 oil in skillet over medium heat 3-5 minutes.
Add chicken and bell pepper to skillet and cook 3-5 minutes or until chicken reaches an internal temperature of 165° F, stirring occasionally.
Grate cheese and set aside
Add corn, salsa and beans to skillet and cook, stirring for 1-2 minutes or until heated through. Remove from heat
Remove polenta from package, allowing water to drain out.  Chop into fine crumbs.
Add water and microwave, covered, on High for 3-4 minutes, stirring vigorously halfway through to break up lumps.
Stir polenta until smooth.  Add 1/2 the grated chees and stir until melted and smooth.  Place polenta and cheese mixture evenly over chicken mixture, about 1″ from edge of skillet.  Use spatula to flatten and spread the polenta.
Top evenly with chips and sprinkle with remaining cheese.  Bake, uncovered, 8-10 minutes or until cheese is melted and edges are bubbly.  Remove from oven and cool 5 minutes.

Darkness

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