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Tuesday, January 19, 2010

on the air this morning

Easy Albondigas (Mexican Meatball Soup)
2 dozen frozen meatballs (already made!! no fuss)
1 large onion, chopped
1 family size can of Tomato soup (or 2 small cans)
1.5 family size cans of water (or 3 small cans)
1 can of diced tomatos w/ peppers (or jar of salsa)
1 can corn
crushed garlic (optional)
Combine all ingredients in slow cooker. The longer it cooks, the better the meatballs soak up the juices and flavors. Minimum of 4 hours cook time. Top with crumbled tortilla chips if you like.

Also at there are links to other things you may have heard, like the Pathway to Health conference and the after school programs.

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