Albondigas

Hello friends!

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!

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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

Method

  1. Combine first 6 ingredients in a 1.5 quart crockpot.
  2. Mix well.
  3. Turn to low and cook for 8 – 10 hours.
  4. When you get home, mix in peas and SW Chipotle seasoning.  Cook another 20 minutes.
  5. Make sure peas are cooked through.  Serve!
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Oops!  I think a piece of chicken snuck in with the stock!

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!

Good night!

Northern Sunset

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