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True repentance has a distinct and constant reference to the Lord, Jesus Christ. If you repent of sin without looking to Christ, away with your repentance! If you are so lamenting your sin as to forget the Savior, you have need to begin all this work over again. Whenever we repent of sin we must have one eye upon sin and another upon the Cross. Or, better still, let us have both eyes upon Christ, seeing our sin punished in Him and by no means let us look at sin except as we look at Jesus. A man may hate sin just as a murderer hates the gallows – but this does not prove repentance. If I hate sin because of the punishment, I have not repented of sin – I merely regret that God is just. But if I can see sin as an offense against Jesus Christ and loathe myself because I have wounded Him, then I have a true brokenness of heart. If I see the Savior and believe that those thorns upon His head were plaited by my sinful words; If I believe that those wounds in His heart were pierced by my heart sins; If I believe that those wounds in His feet were made by my wandering steps and that the wounds in His hands were made by my sinful deeds – then I repent of sin after a right fashion. Only under the Cross can you repent. Repentance elsewhere is remorse which clings to the sin and only dreads the punishment. Let us then seek, under God, to have a hatred of sin caused by a sight of Christ’s love.
C.H. Spurgeon

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    • Tex-Mex Tofu Burritos

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables, Grains, Dairy Mexican Mexican 4 servings

    INGREDIENTS

    10 1/2 oz Extra-Firm Light Tofu; Cut Into 1/2" Cubes
    1 ts Ground Cumin
    1 ts Chili Powder
    1/2 ts Ground Cinnamon
    2 ts Cider Vinegar
    2 ts Vegetable Oil
    1 c Sliced Onion; Separated Into Rings
    1 c Red Bell Pepper; Julienned
    1 c Zucchini; Julienned
    1/2 c Black Bean Salsa
    1/4 ts Salt
    4 Fat-Free Tortillas
    1/4 c Sliced Green Onions
    1/4 c Low-Fat Sour Cream
    1/4 c Lowfat Cheddar Cheese

    INSTRUCTIONS

    Place tofu in a shallow dish. Sprinkle with cumin, chili powder, cinnamon,
and vinegar. Toss gently to coat; set aside. Heat oil in a large nonstick
skillet over medium heat. Add onion, sauté 2 minutes. Add bell pepper and
zucchini; sauté 4 minutes. stir in tofu mixture, salsa, and salt, cook 2
minutes, stirring occasionally. Remove from heat. Warm tortillas according
to package directions. Spoon about 3/4 cup tofu mixture down center of each
tortilla. Top with 1 tablespoon each of green onions, sour cream, and
cheese; roll up.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 21,
1999, converted by MM_Buster v2.0l.

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