Homemade pizza is the perfect Friday night meal. But last Friday I didn’t want just any old pizza. So why not barbecue chicken avocado pizza?
- Pizza dough (I used a bulk mix combined with yeast and water)
- 1 chicken breast
- 1 avocado
- 1 cup corn
- Grated cheese
- 1/2 cup barbecue sauce
Spread barbecue sauce over pizza dough. Sprinkle with shredded chicken, corn and cheese. Bake for 20 minutes at 450 degrees. Spread avocado pieces on top after cooling. Enjoy!
I spent the past week in Chicago with my pastor and the rest of the interns at our church. We traveled the city learning about many of the ministries and why they were called to serve different parts of Chicago. I learned an extraordinary amount, and witnessed the Lord moving in great ways, all of which was only enhanced by our exposure to a range of great food.
We fell in love with Yolk, a breakfast/lunch cafe like none other. I can highly recommend both the eggs benedict and the stuffed french toast. Mm.
Craving lasagna? But don’t have time to bake it? This is the solution.
Knowing today would be a busy day, I planned ahead for dinner. I cooked up some tomato sauce when I had a break between classes early in the day, but I’m sure jarred sauce would do the trick, too. Either way, this is an easy way to have a hearty meal ready when you get home.
- lasagna noodles
- tomato sauce
- red pepper
- ricotta cheese
- mozzarella cheese
- parmesan cheese
Saute the garlic and onions in a little bit of olive oil. Add the chopped pepper, zucchini, tomato sauce (I used two cans) and oregano to taste. Then layer some sauce, dry lasagna noodles, ricotta cheese and fresh spinach over and over until you reach the top of the crockpot. Pour the remainder of the sauce over the top and sprinkle generously with cheese. Set the crockpot to low for about five hours.