One of the cool things about being a military spouse is collecting different recipes and traditions from people around the world. And with so much cooking around the holidays, sometimes it’s a welcome break to opt for an easier meal of soup and warm bread on a cold evening. I know I especially appreciate an easy evening’s meal after a crazy day writing and juggling holiday mayhem. (Below is a photo of my youngest daughter doing her “Mom on Deadline” imitation!)
Here are two of our family favorite recipes I picked up from friends - recipes that have the added bonus of using leftovers!
(This recipe is from my dear friend Katherine Dunn. Our husbands crewed together way back in the early 1990s. We still keep in touch, even though we now live on different continents!)
6 cans of chicken broth
8 ounce package of cheese tortellini (cooked al dente)
1 lb fresh spinach
1 lb turkey (or chicken breasts) – cooked and chopped into chunks
1 small red bell pepper, diced
2 cloves minced garlic
1 cup white rice – cooked
In large pot, bring broth to boil. Add chicken, spinach, red pepper, garlic – cook 5 minutes. Add tortellini and rice. Heat all. Sprinkle with parmesan cheese and serve!
(This recipe came from my awesome neighbor when we were stationed in Louisiana. Karen Tucker has been not only a dear friend, but she and her husband have also always treated my kids like grandchildren! This was a special blessing in all our lives since we lived so far away from family.)
1 pound dry navy beans (soak overnight)
Leftover ham bone (with chunks of ham still on it.)
Pepper, salt & chopped onion
Put all ingredients in crock pot. Cover with water. Cook on low for 10-12 hours (or high for 5-6 hours.) Serve hot.
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