Friday, March 20

my cup overflows


When I think about getting up in the wee hours and having my quiet time, a cup of coffee is not just a part of those moments, but more of a given. It has become a natural combination - one means the other most every day. And I don't think I'm the only one who has this mentality:


I love having a warm cup to hold. There's just something soothing, comforting, cozy about the feeling. It can be tea, coffee, hot chocolate - but the circular cup wrapped up in my hands feels familiar, safe and secure. It can be shared with a sweet friend and good conversation. It can be the common bond between me and a stranger as I ask questions about her life, heart and faith (oh college ministry...) But often (daily) it's the only other thing that gets to see deep into my heart and witness the roller coaster of emotions I feel before 9am.

Some days it's a cup of joy - those good, sweet days where I'm rejoicing, worshipping, smiling and sipping hopefully before the day really begins. Sometimes it's a cup of strength, refueling my weary mind to move on, be less grumpy, restart the day. Some days it's a cup of comfort, often the only thing forcing me to be still and help me feel safe and at peace.


It's always a pretty accessory to pictures, most commonly seen in the "birdseye view" of our quiet times and shared coffee dates. There is something so poetic about the pretty foam, the perfect glimpse into a moment full of relaxation and rest.

It's a very common sight that accompanies our alone time with the Father. (If you don't know how to feel about social media and posting about your quiet time... I really, really love this article). Maybe it subtly reminds us that we are communing with Him, having the most intimate conversation across the table as we are accustomed to doing with our closest friends. Maybe it just adds a piece of normalcy to our time with the Most High God who we can often feel distant from because we feel so unlike Him. We feel so weak while He is so great - so grabbing the comfortable cup is helping us feel safe and strong in His presence - a little liquid courage as we approach the throne. It's nice to sip slowly from the cup as we drink deep from the well of His presence.

Maybe it's just something we love, and it's good for the heart to share the things we enjoy with the ones we love most. I don't know why or how coffee and the Word became so intimately connected. But I do know it can serve as an excellent reminder of the cup He drank so that we could be full on a cup of life that so undeservedly overflows.
And he withdrew from them about a stone's throw, and knelt down and prayed, saying 'Father, if you are willing, remove this cup from me. Nevertheless, not my will, but yours be done.' Luke 22:41-42
The cup all throughout Scripture is a symbol of our destiny, often representing the portion that was to be given to an individual -- the cup is the plot in life that was before you, sometimes good and sometimes difficult. The cup He willingly drank on the cross (a cup which we poured for Him), afforded us a cup of life, a cup of joy in His eternal forgiveness. Ellie Holcomb writes, "Son of Man, Son of God, Living Word -- betrayed for our sake. He drinks the cup of death that we deserve, so that our cups might overflow."

The LORD is my chosen portion and my cup; you hold my lot. The lines have fallen for me in pleasant places; indeed, I have a beautiful inheritance. Psalm 16:5
You prepare a table before me in the presence of my enemies; you anoint my head with oil; my cup overflows. Surely goodness and mercy shall follow me all the days of my life, and I shall dwell in the house of the Lord forever. Psalm 23:5-6 
His willingness to go to the cross would allow us eternal rest in His arms through His conquering death and offering life. It is the reason we can have a cup of coffee in total freedom each morning, and enjoy this pretty life. Coffee and the Word may seem cliche, but I can't help but think it could be the best possible reminder of the great sacrifice He made so many years ago. May I never overlook the cup of joy He daily sets before me!

Thursday, January 16

slightly rusty but that's okay

2014 came like a bandit. All of a sudden, the sweet year that brought me a crazy awesome puppy... a year of marriage complete... a trip to see my best friend in Paris, France... then a trip to Cape Town, South Africa see the woman who has discipled me for years and revealed the character of Christ to me in more ways than I could even know… countless lessons learned about ministry and handling challenges of discipleship… 20 extra pounds from marriage happies and too many sweet teas… the start and finish of seminary (within a two-month span)… the understanding of the word depression… but the grace and joy that comes in walking with the Lord… the joy of watching a heart-friend marry a Christ-seeking man and getting to stand beside her as a beautiful bride... a new friend from California that the Lord seems to have ordained to know and understand my heart… a better appreciation and understanding of why Paul says marriage is a mystery… a weekend with my Louisiana-native, dunkin donut-loving, Christ-seeking dearest friend… a summer of learning about True Love with my sweetest sister in Christ… the first time to go to the beach with my love and spend a birthday weekend with my better half… and oh my goodness I could go on for days.

Overall 2013 taught me that life does not typically turn out the way we would like to imagine. The ideas I had about what marriage would look like as a newly engaged senior in college are comical - but oh am I thankful that this part of the Lord's plan is better (though different) than I imagined. The expectations I had of community and friendship were not met, at least initially, upon moving to Birmingham. Friendships were slow-going and hard. Not because they were unavailable, but because I was uncertain of myself and my role in life and was in a dark season. I would never have asked the Lord for a taste of depression, but through struggling to seek Him in the darkest months of my life, His light and grace and love became real to me in the most sincere way. The times I've been able to share about that season and encourage my sisters in Christ that joy DOES come in the morning make those months/year more worthwhile than I could have asked for. The work of ministry is challenging (!!!) and hard and messy. There are days where I want to hide under the covers and snuggle Lainey rather than meet with a student and confront sin head-on. But the Lord has reminded me of my calling to walk in His direction and path, which sometimes seems impossible. Yet never once has he left me to walk alone.

I would say the word of my year, 2013, has to be Faithfulness. Maybe I didn't see that written in the path I found myself walking upon until now. But oh how faithful our Heavenly Father has been to provide, to protect, to challenge, to teach… to comfort. Like a loving Father does. He's opened His Hands to me to satisfy my every need and want before I even saw them coming. Psalm 145 has been an anthem to my year, particularly this cluster of promise:

"The Lord is faithful in all his words and kind in all his works. The Lord upholds those who are falling and raises up all who are bowed down. The eyes of all look to you, and you give them their food in due season. You open your hand; you satisfy the desire of every living thing. The Lord is righteous in all his ways and kind in all his works. The Lord is near to all who call on him, to all who call on him in truth. He fulfills the desire of those who fear him; he also hears their cry and saves them." Psalm 145:13-19

Today I rejoice in the Lord's faithfulness. I pray that in this year of 2014 I will remember His open hand and how consistent His character proves to be, year after year, day after day. I already see myself feeling overwhelmed with the tasks and amount of work ahead of me in this season. Despite His constant faithfulness, it's so easy to get caught in my checklists and to-do's that I seem to overlook the opportunity for each day to make me look more like Jesus. So I've been challenged lately with these two quotes from Elisabeth Elliot:

"Every task requires faith. All must be recognized and accepted or rejected by faith, believing that the God who orders all things can order and direct your life so that it is not a selfish one lived 'in flowery beds of ease', nor one so cluttered and hectic that the peace of God cannot rule." -Let Me Be a Woman

"Our vision is so limited we can hardly imagine a love that does not show itself in protection from suffering. The love of God is of a different nature altogether… It stands in the very teeth of suffering. The love of God did not protect His own Son. That was the proof of his love… He will not necessarily protect us - not from anything it takes to make us like His Son. A lot of hammering and chiseling and purifying by fire will have to go into the process." -Passion & Purity

May this year be a refining year. Where I don't shrink back in painful moments but where in the moment of choice I choose to know My Savior more.

Sunday, February 10

love your neighbor

One of my classes this semester is Church Evangelism. Pretty straight-forward, right? Well something I realized tonight as I scrolled through my 400+ contacts in my phone is just how few non-believers I have relationship with. My first assignment for the class was to interview a lost person. This was strictly an assignment to ask questions about their belief, not to convert or debate them. But I literally racked my brain for someone to talk to and kept coming up short. That's such a bad sign, right?!

So as I contemplated going down the street to the Chevron, I realized that I have never even taken the time to meet my neighbors in the apartment complex. I don't know their names, except one girl who stands outside to smoke. But for all I know, every single neighbor could be lost and I've just been hiding in my living room, playing with my puppy, and panicking about who to talk to. So I asked for courage, and walked downstairs to introduce myself to our Tom Haverford look-alike neighbor.

Turns out his name isn't Tom, and he's actually a really nice guy... but didn't seem to know much about the Gospel. He deferred a lot of questions to his roommate, a pastor's kid, and I wondered mostly about how to engage him specifically in the questions since I was sensing that He didn't have relationship with Jesus.

Today I spent the afternoon in a missions training for an upcoming mission trip to Paris. But then I came home and racked my brain for who I could possibly share the Good News with. And there he was, just sitting a floor beneath me, as obvious as could be. Just makes me wonder who I see daily, yet keep my mouth shut about the Gospel, saving that for work... or for missions... when there are lost souls surrounding me every. single. day.

Mark 12
28 One of the teachers of the law came and heard them debating. Noticing that Jesus had given them a good answer, he asked him, "Of all the commandments, which is the most important?"
29 "The most important one," answered Jesus, "is this: 'Hear, O Israel, the Lord our God, the Lord is one.
30 Love the Lord your God with all your heart and with all your soul and with all your mind and with all your strength.'
31 The second is this: 'Love your neighbor as yourself.' There is no commandment greater than these."

This has been such truth that I've been convicted of in my life lately. Church life has become just normal life. I work there, I go there, I feel sometimes like I live there. Then add beginning seminary, and all of a sudden just being surrounded my the Gospel seems normal. So it's becoming less of a novelty, less exciting, more just practical means to an end. And I don't want that!!! I'm sitting just kind of stagnant in an overwhelming amount of Gospel without letting its freshness and newness penetrate my heart. I'm sitting, just soaking in it, marinating in it, but never using it or gleaning from it, and that's a dangerous place to be. It makes you numb to your lost neighbor, and tired of reading, so you don't read, and then you don't seek, and then all of a sudden, I'm just here... ready to get back to needing God. I need you, O God. You alone. Help me to need you today!

Wednesday, January 16

copycat calendar

I have a confession. I'm obsessed with I love the blog Young House Love. To the point that I frequently talk about John, Sherry, Clara or Burger as if we are friends and without warning that I'm referring to a blog that I am in love with follow. And so this week I stumbled upon a very fortuitous provision of a calendar template.

I'd been toying with the idea of making a calendar but hadn't seen much inspiration for anything I wanted to make. John and Sherry have made their own the calendar the last few years and always make them fun and personal. They are kind enough to provide the PSD so you can edit and make your own. So naturally I did -- and it was so very easy!

In following suit from their calendar I found an Instagram that either I or Ethan had taken from each month over the past year. I resized the picture and converted to black and white (okay literally I just copied what they did because it was cute and it worked and it was super easy) then added my caption based on some reference, quote or joke that me and Ethan share from that memory. So in about an hour, I had a personalized calendar all ready to print, with very little creative effort on my part (thanks John and $herdog!)





What I love most is that it could be printed on any normal color printer, and the rectangles are about 5x10 - they make an excellent grid and I'm planning to frame them out so I can use a dry-erase marker to add things without ruining my pretty pages!

Pescetarian Meal Planning

After four years of ongoing battle with my stomach I decided to do something that I know makes me feel better! Eat healthy! (It's such a shocker that this actually works...)

I've recently changed my eating habits to a modified Pescetarian palette. Pescetarians are similar to vegetarians in that they don't eat meat, but they do eat seafood. Seafood is something I love, but also seems to make me feel good and still give me some good protein, so there's no point in kicking it out of the diet all together.

I realized that if I don't plan ahead on meals, I'm likely to grab whatever is easy or run through a drive-thru, etc. and then I end up with non-pescetarian friendly items and feel quite sickly thanks to my ongoing gastritis. So this week I finally caved and decided to meal plan, menu, and grocery list for the rest of the month. And you know what? My little OCD heart has never felt happier. I look at my color coded calendar, pull out my printed recipes, and just breathe easy. I don't worry about what to cook Ethan for supper because my dry-erase board tells me what we have.

I started without much knowledge of how to do this other than I knew I wanted to start with what we had, and make a budget-friendly grocery list that I wouldn't have to shop for hours to accumulate everything.

So here's my first two weeks of menus:


I made a grocery list based on what we already had and what we would need, went shopping (knocked it out in under and hour and only spent $150 for everything). I also went ahead and printed all my recipes so now when I'm ready to make something I have it right in front of me and don't have to search Pinterest/AllRecipes/Epicurious for whatever I'm trying to find.

To find meals I just did a culmination of searching... I found some recipes from Pinterest, some just by searching "Pescetarian Meal Plans", and then I just pulled and pieced together from things we love (and things Ethan will eat since he is kindly joining me for the ride!) I did throw in some chicken for him along the way so he doesn't end up hating fish and all things related.

Some of the sites I found:
Confections of a Food Bride
Kitchen Treaty
An Edible Mosaic
Tenacious Lee

And I decided to start pinning all my definite recipe plans onto my Meal Planning Pinterest board because I got sick of searching through all the millions of random recipes or pins I've pinned in my general cooking board. It's been so easy this week!

I've already modified some on the go, like this morning when I didn't feel like making a smoothie as we were running out the door, I just grabbed a granola bar and some milk for the win. I like knowing that I have everything I need, and I won't be returning to the grocery store (fingers crossed) until February!

Here's all the recipes I used for the main dishes:


SHRIMP SCAMPI WITH TOMATOES, OLIVES, PASTA

INGREDIENTS
            2 oz whole-grain angel-hair pasta (of an 8 oz. box)
            2 teaspoons extra light olive oil
            3/4 pound medium shrimp, shelled (tails intact)
            1/2 teaspoon salt
            1 tablespoon finely chopped black olives
            1 tablespoon finely chopped parsley
            1 clove garlic, finely chopped
            1 cup fresh baby spinach
            4 cherry tomatoes, halved
            1/4 cup low-sodium chicken broth
            2 tablespoons white wine
            2 tablespoons lemon juice
                        1 tablespoon reduced-fat grated Parmesan
PREPARATION
For pasta 
Cook pasta 1 minute less than directed on package; set aside.

For shrimp 
Heat oil in a medium skillet over medium-high heat. Sprinkle shrimp with salt. Cook shrimp until pink, 5 to 6 minutes; transfer to a plate.

For vegetables 
Reduce heat to medium; add olives, parsley and garlic. Cook until garlic becomes fragrant but does not brown, 1 to 2 minutes. Add spinach, tomatoes, broth, wine and lemon juice. Cover and cook until tomatoes soften, 2 to 3 minutes. Stir in half of shrimp and half of pasta; sprinkle with Parmesan. Serve. (Place remaining cooked shrimp and remaining cooked pasta in separate resealable bags and refrigerate until Monday's lunch and dinner, respectively.)


THE SKINNY
468 calories per serving, 15.8 g fat (2.9 g saturated), 35.6 g carbs, 2.6 g fiber, 42.7 g protein

BEGINNER ARTICHOKE PASTA


Ingredients
Coarse salt and ground pepper

12 ounces whole-wheat spaghetti

2 tablespoons olive oil

1/2 medium onion , thinly sliced, lengthwise

2 garlic cloves, thinly sliced crosswise

1/2 cup dry white wine

1 can artichoke hearts, drained, rinsed, and quartered lengthwise

1/3 cup pitted kalamata olives, quartered lengthwise

1 pint cherry or grape tomatoes , halved lengthwise

1/4 cup grated Parmesan cheese, plus more serving

1/2 cup fresh basil leaves, torn

Directions
                  In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
                  Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
                  Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Serves 4.
Nutritional Information Per Serving: 498 calories, 13 g fat, 77 g carbs, 18 g protein
           
PARMESAN TILAPIA
From AllRecipes
Servings: 4
Ingredients
½ cup Parmesan cheese
¼ cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Directions
1.     Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
2.     In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3.     Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the over and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with fork. Be careful not to overcook the fish.

Nutritional information: 224 calories per serving

EGG SALAD
Servings: 4
Ingredients
                  4 eggs
                  1/4 cup light mayo
                  1 teaspoon Dijon mustard
                  1 teaspoon lemon juice
                  Salt to taste
                  Pepper to taste
                  Whole wheat bread
                  Light mayo for spreading
                  Avocado slices
                  Spinach leaves
                  Sliced carrots
                   
Directions for Egg Salad
Hard boil the eggs: Boil eggs in hot water for 10 minutes. Drain, rinse under cold water and peel. Mash the eggs in a bowl with the mayo, mustard, lemon juice, salt and pepper.
Directions for Sandwiches
Use whole wheat bread and toast if desired. Spread with light mayo and egg salad. Arrange the spinach leaves, sliced carrots, sliced avocado and combine the sandwich.


SALMON BISQUE
Serves 4
2 tablespoons butter
1 tablespoon canola oil
1 medium-large onion, chopped
2 large carrots, chopped
2 large stalks celery, chopped
3 cloves garlic, minced
1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme)
2 bay leaves
1/4 cup dry white wine
5 cups low-sodium fish, chicken, or vegetable stock
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
3 tablespoons heavy cream
1 lb wild salmon fillets, cooked and flaked (see note above for cooking information)
2 tablespoons minced fresh chives (for garnish)

SALMON COOKING
lightly coat the bottom of a nonstick skillet with olive oil; heat the skillet over medium-high heat; season the salmon with salt and pepper and add the salmon when the oil ripples; cook the fish until golden on both sides, flipping once (about 2 to 4 minutes per side, depending how big your fillets are); put a lid on the skillet, turn off the heat, and leave it for 3 minutes to steam the inside of the fish.

BISQUE COOKING
Heat the butter and oil in a medium saucepan over medium heat; add the onion, carrot, and celery and cook until starting to soften and brown in spots, about 7 to 10 minutes, stirring occasionally.  Add the garlic, thyme, and bay leaves and cook 1 minute more, stirring constantly.  Turn the heat up to high, add the wine, and cook until evaporated, about 3 to 5 minutes, stirring frequently.  Add the stock, tomato paste, Worcestershire sauce, paprika, salt, and pepper; bring to a boil, then turn heat down to low and simmer until veggies are very tender, about 20 minutes, stirring occasionally.  Turn off heat and cool slightly.
Transfer half the soup to a blender and puree until smooth (take out the cap in the center of the lid and place a kitchen towel over the hole so steam can escape as you puree the soup); puree the other half of the soup the same way.  Add the soup back to the saucepan along with the lemon juice and heavy cream; cook a couple minutes over low heat until warm throughout, stirring constantly (do not let it boil).
Transfer to serving bowls and top with the flaked salmon and chives.

HARLEY PASTERNAK BREAKFAST SMOOTHIE
From Harley Pasternak, celebrity trainer


Ingredients
5 raw almonds
red apple

banana

3/4 cup nonfat Greek yogurt

1/2 cup nonfat milk

1/4 teaspoon cinnamon

Directions
                  Place all ingredients in a blender. (Depending on how powerful your blender is, you may need to chop the apple and almonds into small pieces before blending.)
                  Blend on medium-high for 30 seconds (or until desired consistency).
Makes one 16-ounce serving for a total of 382 calories.

EDAMAME CORN CHOWDER
Ingredients
                  3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips
                  1 medium onion, chopped
            2 cans (14 1/2 ounces each) reduced-sodium chicken broth                       
1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes
                  1/2 teaspoon dried Italian seasoning
                  2 cups frozen shelled edamame
                  1 can (15 ounces) creamed corn
                  1/2 cup half-and-half
                  Coarse salt and ground pepper
Directions
In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
                  Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.


TWICE-BAKED POTATOES (weight watchers)
Ingredients:
3 large baking potatoes
1/2 cup fat-free reduced-sodium chicken broth
1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
1/3 cup thin green onion slices
1/4 cup Light Sour Cream
1 teaspoon Dijon Mustard
1/4 teaspoon paprika
Directions:

Heat oven to 400 degrees F.

Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.

Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.

Bake 20 minutes or until heated through.

Makes 6 Servings

Per Serving: 88 Calories; 1g Fat; 2.5g Protein; 17.3g Carbs; 2.3g Fiber

GARLICKY BAKED SHRIMP

Source:  Gimme Some Oven
Serves: 3

Ingredients:

1 lb. raw shrimp, deveined and peeled (I pull the tails off beforehand too)

4 cloves garlic, minced

2 Tbsp. white wine

salt and pepper

1/4 cup (4 Tbsp.) melted butter

1/2 cup Panko bread crumbs

2 Tbsp. fresh Italian-leaf parsley, chopped

half of a lemon (optional)

Directions:
 Preheat oven to 425 degrees F.
In a bowl, combine the shrimp, garlic, and white wine.  Stir to combine, then pour into a baking dish.  Spread out evenly, and then season with salt and pepper.
In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined.  With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

CRISPY BAKED ZUCCHINI FRIES

A fun way to serve zucchini - as crispy zucchini fries!
Ingredients
                  1/4 cup whole wheat flour
                  2 eggs
                  2 cups Panko breadcrumbs
                  Salt
                  Pepper
                  1/2 tsp garlic powder
                  1/4 tsp cayenne pepper
                  1 lb zucchini, cut into 4-5-inch sticks
Instructions
                  Preheat oven to 425 and line a baking sheet with parchment (or whatever non-stick method you prefer).
                  Place flour in a large zipper bag.
                  Whisk eggs with 2 Tbsp water and place in a shallow dish.
                  Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
                  Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the panko, turning to coat well.
                  Place breaded zucchini on the baking sheet.
                  Bake 18-20 minutes, until golden brown.
                  Serve with your favorite dipping sauce (we like ranch... and barbecue sauce).
                  They're best the first day, but to store leftovers, store in a single layer on a plate, wrapped with ziploc. Reheat at 375 degrees for 5-7 minutes, until heathed through.
Notes
Yields: 6 servings (8 pieces)
Estimated time: 30 minutes

SUSAN’S CHEESY CHICKEN SOUP

Ingredients
1 box Mexican Velveeta Cheese
4 chicken breasts
1 package chicken noodle soup starter

Directions
Boil chicken breasts, dice
Mix water with soup starter according to package
Add cubed cheese and chicken to soup mix in crock pot
Cook about 5 hours on low.

ARTICHOKE PESTO PIZZA
Ingredients
½ cup pesto basil sauce
1 (12 inch) pre-baked pizza crust
1 (6 oz.) jar artichoke hearts, drained
½ cup shredded white cheese (feta)
optional: 2 cups cooked chicken breast strips

Directions
Preheat oven to 450 degrees. Spread pesto sauce over the pizza crust. Arrange artichoke hearts and sprinkle with cheese. Bake for 8-10 minutes until cheese melts.

HOMEMADE PIZZA CRUST
Ingredients
1 ¾-2 c. flour
¾ c. water
½ pkg. active dry yeast (1/2 tbsp.)
¼ tbsp. salt
1 tbsp. olive oil

Directions
Heat water to 115 degrees. Dissolve yeast in 1/8 cup of the warm water, set aside for 5 minutes
In a large bowl, combine 1 cup flour, salt, olive oil and remaining water to make a soft dough. Stir in dissolved yeast plus enough remaining flour to make a semi-stiff dough.
Turn onto floured bread, knead until all remaining flour is absorbed and dough is smooth.
Place in greased bowl; turning to grease top of dough.
Let rise until doubled (about 40 minutes). When pressed with two fingers 1/4-inch deep, the impressions should remain; if they spring back, dough hasn’t risen sufficiently; let rise longer.
Punch down and form into 12 inch circle, pressing indentations into the dough with fingers.
Add toppings. Bake at 325 until bubbly