Ingredients for Pesto:
Frozen chopped spinach
Frozen Asparagus spears
Plain Sunflower seeds
1/2 can Cream of Poblano condensed soup
Mozzarella cheese (I used a low-fat block, rather than fresh for this portion)
For Caprese Salad:
For the soup:
The remaining Pesto
1/2 can of Cream of Poblano
Water or Half and Half
Step 1: Making the Spinach Base
Put in as much spinach as you think you will need, and possibly a little more if you want to try for the soup.
Stir occasionally until no limp and no longer frozen.
Once it is thawed, add a half can of condensed soup. I used Cream of Poblano.
Stir until well mixed and add a few cubes of Mozzarella. For this, I liked the block cheese for its melting quality.
Let these cubes melt, stir and remove from heat.
Step 2: Making It a Pesto
Step 3: Caprese Salad
Alternate slices of tomato and slices of fresh Mozzarella, drizzle balsamic vinegar on top and finish off with a little black pepper.
Step 4: The Soup
Step 5: Bringing It All Together
Top a small mound of pasta (shown here is multi-grain Angel Hair) with some pieces seasoned grilled chicken, then spoon Pesto over it. Throw a few pieces of mozzarella on top.
Side with a slice or two of bread. I just went with store bought garlic and herb Focaccia.
And you're done!