Garden Vegetable Chowder

I got this recipe shortly after we were married and we were attending the University Ward. I made it the other night and realized I had forgotten how good it was. Mark and Tiff really liked it too.

GARDEN VEGETABLE CHOWDER

1 1/2 lb. zucchini
1/3 c. butter
1 med. onion
2 Tbsp. snipped parsley
1 tsp. dried basil
1/3 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. instant chicken boullion
1 tsp. lemon juice
3 c. water
1 can evaporated milk
1 10-oz. pkg. frozen corn (I used some fresh corn, cooked, cut of the cob)
6 medium tomatoes, (about 1 1/2 lb.) skins removed, seeded, chopped
1 c. fontina cheese (opt.)
1/4 c. Romano cheese (opt.)

Cut zucchini into small cubes. Melt butter in large pan. Cook and stir zucchini, onion, parsley and basil in butter for 8-12 minutes. Stir in flour, salt and pepper into vegetable mixture. Cook over low heat, stirring constantly, till bubbly. Remove from heat. Stir in boullion, lemon juice and water.  Heat, stirring constantly, to boiling. Add corn. (If using frozen corn, heat to boil and cook  till corn is cooked) Stir in milk and tomatoes. Heat just till boiling. If cheeses are desired, stir them in and heat until melted.

BUTTERNUT SQUASH SOUP

By popular request.

1 (2-3 lb.) butternut squash, (peeled, seeded, cut in chunks)
2 Tbsp. butter
1 onion, chopped
6 c. chicken broth
Nutmeg
Salt and pepper
Cream
Melt butter in large pot. Add onion. Cook till done. Add squash and broth. Cook till squash is tender. Puree vegetables with broth in blender. Return to pot. Season. Add a touch of cream if desired. (I do.)

SPINACH CHICKEN LASAGNA

This is so good! But it did take awhile to make it. Our friends made it for us. They used coconut oil instead of butter to make it healthier, and it tasted a little coconutty - but it was yummy. But when we made it we used butter because it's cheaper and it was still really good!

You will need:

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup flour
1 tsp salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper
2 cups ricotta cheese
2 cups shredded cooked chicken
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley

Directions

Preheat the oven to 350. Boil, drain and rinse the noodles.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.

Mix in the broth and milk, and boil, stirring constantly, for about a minute. Stir in half the mozzarella and parmesan. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread a little of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 3 of the noodles, half the ricotta, half of the chicken, and half of the spinach. Pour about 1/3 of the sauce over the top.

Arrange 3 more of the noodles over the chicken, and layer with the rest of the ricotta, chicken and spinach. Pour another 1/3 of the sauce over the top.

Place the last three noodles over that, pour on the rest of the sauce, and sprinkle with the remaining cheese. Top with the parsely.

Bake 35 to 40 minutes in the preheated oven until the cheese is browned and bubbly. Let it rest for several minutes on the countertop to set.