Today for devotions I found myself in Nehemiah Chapter 1:1-4.
 

We see Nehemiah a slave, born in captivity, serving the king as a cupbearer. Nehemiah receives word that his beloved homeland is in ruins, so he begins to process this difficult and painful situation. I was so encouraged as I looked at verse 4 in the NIV:

"When I heard these things, I sat down and wept. For some days I mourned and fasted and prayed before the God of heaven.”
 

What a great reminder for our days, to stop what we are doing and acknowledge what is happening, while recognizing that God is in control.
 

Nehemiah found himself at a crossroad. He encounters bad news, so he may have feelings of sadness and grief, but what is he going to do about it? How is going to respond? We see his choice in this verse, he goes to God for help. He kept his thoughts focused on God. He seeks God’s help first. He knew that God was his provider, protector, and source of power. As a result, he was able to move forward, knowing that God was still in charge and accomplishing His perfect will. 

 

Dear ones, Be encouraged in Christ today! 
 

Stop, acknowledge what is happening, and focus on God. 
 

Do not stop worshipping our loving, faithful God. 
 

We can have a new perspective on any situation, a Scriptural perspective, as we stop and yield our will to Him.

Mary Owens
Administrator

 

"The Lord bless you and keep you; The Lord make His face shine upon you, and be gracious to you; The Lord lift up His countenance upon you, and give you peace." - Numbers 6:24-26

 

 

Hearty Creamy Parmesan Sausage Soup
 

Ingredients

• 1 lb. sweet Italian sausage
• 2 tbsp. olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 1/2 cups ditalini pasta
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 4 cups fresh spinach, roughly chopped
• 1 cup grated parmesan cheese (plus extra for garnish)
• Fresh parsley, chopped for garnish

Directions

• In a large pot over medium heat, add the Italian sausage.  Use a spatula to break up the sausage as it cooks, stirring until it is browned and fully cooked.  Remove the sausage with a slotted spoon and set it aside on a plate lined with paper towels to drain excess grease.
• In the same pot, add the olive oil and diced onion.  Cook for about 5 minutes or until the onion becomes translucent.  Add the minced garlic and cook for an additional minute.
•  Pour in the chicken broth and bring it to a gentle boil.  Reduce the heat to a simmer, then add the heavy cream, dried oregano, dried basil, and red pepper flakes.  Season with salt and pepper to taste. 
• Add the ditalini pasta to the pot and simmer for about 8 minutes.  Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
• Return the browned sausage to the pot.  Add the chopped spinach and cook for 2 minutes or until the spinach has wilted. 
• Remove the pot from the heat and stir in the grated parmesan cheese until it melts and fully incorporates, giving the soup a rich, creamy texture.
• Ladle the soup into bowls and garnish with additional parmesan cheese and chopped parsley.

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Chicken Pot Pie Casserole
 

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• 2 cups frozen mixed vegetables
• 1 tbsp. dried parsley
• 1 tbsp. dried minced onion
• Salt and pepper to taste
• 2 cans refrigerated biscuits

 

Directions

• Preheat oven to 375 degrees and grease a 9x13 casserole dish.
• In a medium bowl, mix the shredded chicken with the cream of chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, parsley, minced onion, and salt and pepper.  Stir well to combine into a creamy mixture. 
• Cut the refrigerated biscuits into quarters and gently fold them into the chicken mixture.  Be sure that they are evenly mixed but don't overwork the dough. 
• Spread the mixture evenly in your prepared casserole dish, making sure the biscuits are well distributed.
• Bake for 35-45 minutes, until the biscuits are golden brown and cooked through.  Keep an eye on it to avoid burning the top.