Wednesday, May 28, 2014


1 medium onion, coarsely chopped (1/2 cup)
1 can (16 oz.) baked beans, undrained
1 can (14.5 oz) stewed tomatoes with Italian herbs, undrained
1 box (12 oz) frozen cooked Italian-style meatballs
1 medium zucchini, halved lengthwise, sliced (2 cups)
1 cup frozen mixed vegetables, thawed

  • In a  4 quart slow cooker, mix the onion, baked beans, tomatoes and meatballs. Cover and cook on low heat for 6 to 7 hours. Stir in the zucchini and mixed vegetables. Increase the setting to high and cook for another 30 minutes or until the vegetables are tender.

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