I had this pizza recently at Pam’s house, and it was delicious, especially since I love chicken wings. Yes, our LIFE group has great food - and of course fellowship and all that spiritual stuff too!

Buffalo Chicken Pizza from Pam Robinson

• 2 12 inch pizza crusts (ready made is fine)
• 2-3 Medium size chicken breasts – cooked & chopped into small pieces
• 1 small bottle of blue cheese or ranch salad dressing
• 1 bottle of Frank’s hot wing sauce
• 4 cups of grated Colby/jack cheese – cheddar will work too.

Put chopped chicken in frying pan. Pour a generous amount of hot sauce over chicken and sauté until hot and bubbly. Spread light coating of salad dressing (especially blue cheese dressing) on top of crust. Top with ½ of chicken mixture. Sprinkle 2 cups of grated cheese over chicken. Bake 8-10 minutes until cheese is melted and crust is brown. If using unbaked crust, you will need to bake it 15-20 minutes on the lowest rack of the oven. Remove from oven and sprinkle more hot sauce over top.
Enjoy!

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My mouth is watering just looking at this picture! I never thought I would not only like, but actually crave ‘kale’, that’s right kale. I worked at Burger King when I was a teenager and remember using kale to decorate the salad bar (yes BK used to have a salad bar) and I thought it was only good for was decoration! Needless to say I’ve come along way. I’ll share more of my story and how I got where I am today at another time. My daughter begs me to make this too! We eat this 3-5 times a week. Most of the recipes that I will be posting are ones that I have created or modified to make my own. Feel free to email me if you have any questions. Enjoy!

Marinated Greens

(Serves 1-2 as a main dish or 4 as a side)

1 bunch of Kale (or combination of kale, mustard greens, spinach, swiss chard or collard greens) - remove thick stem and chop

1 T Extra Virgin Olive Oil

1 Lemon Juiced (I use a citrus press)

1 Garlic Crushed

1 t Sea Salt (or to taste)

4 Green Onions, finely chopped

1 Avocado, diced

Combine all ingredients, except avocado in a large bowl. Work with your hands until the greens are wilted, add avocado and serve. If you prefer, you can mush the avocado too, it’s a little messier though.

For a variety - add any of the following: sunflower seeds, finely chopped tomato, sprouts, Bragg’s Liquid Aminos (natural alternative to soy sauce), fresh ginger and/or cayenne pepper.

Here is a link for nutritional benefits of kale:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38

Wow, have there been a lot of babies born in the last couple months!!! Congrats to all the new moms out there! This Chicken Curry is the dish I often take to new moms (or others that I might take a meal to.) It’s easy, freezes well, and tastes yummy. My kids love it, and ask for it at least once a week (don’t worry, we don’t have it that often.)

Chicken Curry - from Rinnie Hersman
2 cups cooked, shredded chicken
10.5 oz can cream of celery (or mushroom) soup
2/3 cup mayonnaise
1/3 cup milk
3 Tbsp curry powder
1 tsp lemon powder
1/2 cup grated cheese

1/2 cup bread crumbs
1 Tbsp melted butter

Mix all ingredients but bread crumbs and butter in a baking dish (8×8 pan or 2 quart pyrex dish.) Bake at 350 for 25-30 minutes. Put topping (bread crumbs plus butter mixed together) on the last 10 minutes of cooking. Serve over rice.

May also put cooked rice in bottom of dish, and then put sauce and chicken on top and bake like that. Alternately, you can put in raw chicken, but should cook it for an extra 15 or so minutes.

I’ve heard the word “Frittata” before, but never even knew what is was. Laura made this Frittata for our LIFE group recently, and it was delicious.

Spinach and Potato Frittata from Laura Buhl (from Allrecipes.com)
2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded Cheddar cheese

Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Laura said: The only change I made was to finish it up in a 375 degree oven for about 8 minutes or so.

I was recently checking Sarah’s blog, and asked her if I could post this recipe from it. It sounds delicous.

“I’ll share my latest bean adventure which came thanks to a last minute dinner date with a vegetarian friend of mine. In the midst of the last-week-of-school craziness, we crashed at my apartment for a brief respite from the mounds of projects, tests, and papers. We created this recipe by modifying my mom’s recipe for chicken in a spicy black bean, tomato, and corn concoction. I love the sauce part more than the chicken, so I thought it would fly solo as a delicious dish. I tweaked some of the measurements, added fresh garlic, and we topped it with shredded cheese for a little extra protein.

Fiesta Black Bean Skillet

1 T. olive oil
1 medium onion, chopped
1 can black beans (drain for a thicker consistency)
1 can diced tomatoes (do not drain!)
1 small can mexicorn
1/4 c. cilantro
3-4 garlic cloves, finely diced
3/4 t. chili powder
2. c. dry rice
8 oz. shredded chedder cheese

In large skillet, heat oil and add onions and garlic. Cook at medium temperature until slightly soft (just a couple minutes). Add corns, beans, tomatoes, and spices. Cook, stirring occasionally for 5 minutes. Turn down heat and simmer 5 minutes. Serve over rice, top with shredded cheese.
*note: Always use the juice in the tomatoes. You can drain or not drain but the black beans, depending on how thick you want it.

Though we ate the beans over rice for dinner, I ate the leftovers in multiple ways - as a salad-topper with lettuce, as a dip dumped over tortilla chips with a dollop of plain yogurt, and as a soup (simply add a little water and some more chili powder). Next time, I’ll try to have some avacodo on hand.”