Trusting Instead Of Grumbling

This past week during my Bible study (Priscilla Shirer's One In A Million) it was brought to my attention that I had been questioning the Lord's guidance because of the way I had been grumbling to Eric. It doesn't matter what I was grumbling about, just the fact that I was grumbling. As the leader of our family he is guided by the Lord and as it was pointed out in my study, when the Israelites taunted Moses for leading them toward the Red Sea (when no bridge to cross was in site or even in existence) they were questioning the Lord's guidance.

Eric isn't literally leading us to a huge body of water and telling us to put on our swimsuits but the unknowns of the future can be just as daunting. However, as his wife it is my job to support him and to follow him trusting that he is being obedient to the Lord. No matter how long or scary the journey may be I know the Lord is ultimately guiding our family and though my "Moses" is carrying a fishing pole instead of a snake-hissing rod we will continue to follow him and do so without grumbling, or at least try not to...

The ingredient list is long but don't be intimidated...this is a really easy recipe from Rachel Ray that is delicious and healthy too!

Tacozagna
1 1/2 to 2 lbs ground turkey breast
3 tbsp vegetable oil
1 zucchini, shredded
2 carrots, shredded
1 onion, chopped
3 cloves garlic, minced
3 tbsp chili powder
2 tsp ground cumin
1 tbsp ground coriander
salt and pepper
1 cup chicken stock
3 cups Monterrey Jack cheese, shredded
4 scallions, chopped (green and white parts)
2 hearts of Romaine lettuce, chopped
3 plum tomatoes, chopped
6 (8") flour tortillas
1/4 cup cilantro, chopped (optional)

Brown turkey in oil then add shredded vegetables. Add spices then stir in stock. Simmer for five minutes. Lightly spray a 9x13 pan with cooking spray. Layer three times: tortillas, 1/3 meat mixture and 1/3 cheese. Bake 10-12 minutes at 400 degrees. Remove from oven and top with lettuce, scallions, cilantro and tomatoes. Serve with sour cream and black bean and corn salad.

Black Bean and Corn Salad
2 (15 oz) cans black beans, drained
2 cans whole kernel corn, drained
1 green pepper, chopped
3 plum tomatoes, chopped
1 medium red onion, chopped
1/4 cup extra virgin olive oil
3 tbsp fresh lime juice
1/2 tsp ground cumin
3/4 tsp salt
1/4 cup finely chopped cilantro

Mix all ingredients and serve leftovers with Tostito chips.