SEPTEMBER 1, 2015
“Who keeps us in life And does not allow our feet to slip.” Psalm 66:9, NIV
Can you just stop for a brief moment in the midst of your busy day and think about how in the world you’ve made it this far? How is it that you made it alive from all of those horrible situations? I know we can all relate this morning that life has been anything but easy. We can all agree that God’s goodness and His protection has always KEPT us. That no matter how difficult the situation may have been or how distant He’s felt, He has never left your side, He’s KEPT you.
Those moments when you thought you were going to loose your mind, God KEPT you sane. Those moments when you thought you couldn’t go forward any longer, God KEPT you moving. Those moments when you wanted to lash out to those people that have wronged you, God KEPT your mouth shut. Those moments when you barely had any money to eat, God KEPT your stomach full, He KEPT your lights on and your rent paid. When you faced situations that made you weak in the knees, He’s KEPT you standing.
I can go on and on but I know you can clearly see how He’s KEPT His promises over your life. So today, KEEP your first love for Him burning and start thanking Him for what He has done and for what He will continue doing in your life. He is faithful yesterday, today and forever more. He has KEPT you woman of God, so rejoice and love on Him. Shout out, “I AM A KEPT WOMAN”!
Prayer: Thank You King Jesus for keeping me together throughout all of life’s circumstances. As I reflect on this today, I just want to tell you thank You. Continue keeping me in the palm of Your hand, in Jesus name, Amen!
Inspiring Women Around the World. Praying For Revival Among Us. Encouraging Unity.
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 1/2 cups cooked quinoa (white or red)
- 1 1/2 cups shredded cooked chicken breast
- 1 can (15 oz) Progresso™ black beans
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 tablespoon chili powder
- 2 cups Old El Paso™ enchilada sauce (from 19-oz can)
- 1/2 cup shredded sharp Cheddar cheese (2 oz)
- 1 cup shredded pepper Jack cheese (4 oz)
- Sour cream or plain Greek yogurt
- Sliced avocado
- Fresh cilantro
- Crumbled cotija (white Mexican) cheese, if desired
- Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
- Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
- Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
- Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
- Bake 10 to 15 minutes.
- Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.