Chicken Vegetable Chowder

Every so often we offer up our house to an organization called Young Life and a group of Junior High kids along with their leaders, comes  over for dinner and to learn a little about the Lord. There are some really great questions, discussion, encouragement and lots of eating. We try to make something the kids will enjoy that is also good for them and can be made in mass quantities, as most of them are literally undergoing the biggest growth spurt of their lives. This balance of nutritious/delicious is hard to get right when a junior high kid is the target audience but I know we've done it when several girls ask me for the recipe at the end of the night. Victory.

So here it is: 

• Chicken bones boiled in 2-3 C water to make stock. Separate out bones and add stock to crockpot
• 2 Onions, 1bushel celery plus 1C water in blender til pulpy, cook down in pan til thick, no liquid. I also add a couple shakes of salt to help the vegetable sweat and bring out the flavor. Add to crock pot with:
• 1 Can cream of chicken
• 2 Cans cream of pablano/jalapeño
• 16oz shredded carrots
• 1bag Frozen corn
• 2-3 Chicken breast cut small and cooked separately
• As needed  add 1-2 C good water, like the kind you would drink from a glass

You can serve the soup alone or with noodles. I keep them separate and let kids combine them in their bowl.

Cauliflower Cheesy shells
Cook 1 box/bag of shells (or whatever noodle you like), drain, add 1-2 bags previously frozen cauliflower to pot with1 can cream of chicken.
Once all is warm add 1C shredded cheese on medium/low til cheese is melted.

*This is also a really good way to make mac n cheese but with a 2:1 vegetable to pasta ratio. 
The cauliflower is mild and dense enough to mimic the noodles and work well with the cheese. 

Sorry for the lack of finished product pics. Things got a little hectic and in the end all the food was gone. I guess that counts as success. 

Creamy Jalapeno Spinach Pesto Casserole

Mmmm pesto. Pesto is part of practically one meal a week, if not more. We love it in all its many forms. One of my favorite ways to make it is with spinach and some spice.

I have also been on a bit of a casserole kick. Throw a bunch of stuff in a baking dish and bake it in the oven. How easy is that!? My husband seems to love casserole too. Me not so much. I am one of those terrible people who picks through things like casserole and only takes what they like. So it seemed wrong to make it knowing the temptation I would face. But I'm over it. He likes all the stuff I avoid so these meals turn out super for all involved. 

I get I cut the chicken first and cook it while working on the pesto. 

For the pesto you will need a large blender. Combine:


1 Can Cream of Chicken

1 Can Cream of Jalapeno

9 or so oz Fresh Spinach

Red Pepper if desired

Pulse in spinach a handful or so at a time til all is incorporated. You may need to stir down sides every so often. 

In a large casserole dish combine:

Fresh/Frozen Tortellini, about 8-12 oz (The frozen cheese tortellini from Target is inexpensive and yummy)
Chicken 1-2lbs cut small and precooked
Frozen broccoli, 1 bag about  16 oz
Frozen cauliflower, 1 bag about 16 oz
Pesto Mix from above

Sprinkle top with Monterey Jack or whatever cheese makes you happy.
 
Do not precook veggies or tortellini, if u use dry tortellinin add 1C of water and cover
Bake in advance or combine in advance and bake when ready to eat.

Bake 25-35 min @ 400 for thawed or 45 min @ 350 for unthawed