Here’s a recipe for another Edited Entrée to add to your Nutrisystem repertoire…Mexican Meatball Soup – a.k.a. Albondigas. I’ve ‘volumized’ (to use a term popular over on the JC site) the NS Meatballs so your vegetables and required SmartCarb are included, too!
A couple of side notes, first:
Chicken Stock: Somehow, we seem to end up having a flex meal of store-bought rotisserie chicken at least once a week. There’s 4 quarters to a chicken, though, and we only use 2 of them for a dinner. The rest of the bird gets stripped down for PowerFuels for the next few days, and I use the bones to make a homemade chicken stock. This week’s turned out really tasty!
Mirepoix: Another tip for quicker cooking on weeknights: make up a batch of mirepoix (the classic mixture of aromatic vegetables that forms the base of so many dishes) and freeze it in a resealable bag. One part each carrot and celery, and two parts onion. When you need it, just scoop it out and toss the rest back in the freezer!
Ingredients (for 2 portions)
2 cups chicken broth
2 cups mirepoix (frozen works just fine)
1/4 cup diced tomatoes (canned is fine)
1/2 cup frozen corn kernels
pinch dried mint
2 packages Nutrisystem Meatballs in Marinara Sauce
1/4 tsp Mrs Dash Southwest Chipotle seasoning
1/2 cup frozen peas
- Combine first 6 ingredients in a 1.5 quart crockpot.
- Mix well.
- Turn to low and cook for 8 – 10 hours.
- When you get home, mix in peas and SW Chipotle seasoning. Cook another 20 minutes.
- Make sure peas are cooked through. Serve!
DH really enjoyed this one, too. I thought the peas and corn were a nice change!
By my calculations, this works out to a NS Dinner (the corn and peas make up the SmartCarb you are supposed to add to the meatballs). For once, I don’t seem to have added an Extra!