1 bag frozen Italian seasoned meatballs (about 24)

1 package of frozen Normandy vegetables

1 28 oz. can Italian style tomatoes

3-4 cups of water

3-4 beef bouillon cubes

1 1/2 cups pasta, cooked

Combine tomatoes, water and bouillon cubes in large soup pot, making sure cubes dissolve. Bring to boil. Add the frozen meatballs, vegetables and bring to boil again. Lower heat and simmer for 10 minutes. Meanwhile, prepare pasta and drain water. After soup mixture has simmered, add pasta and stir in. Dish up. Add a side of French bread and top with parmesan cheese, if desired. I have also substituted rice for the pasta.

1 medium onion (cut up and saut�ed in � cube butter)

� TB garlic powder

� TB oregano

1 TB cumin

� tsp cayenne pepper

1 4 oz. can diced green chiles

1 � cups chicken broth

2 15 oz. cans great northern beans

� tsp chicken bouillon

2 cups cooked chicken

1 can white corn not drained

16 oz. sour cream

Put all ingredients in a big pot (except sour cream), add onions once they are transparent and soft, simmer all of this for 30 minutes. Add sour cream and simmer for another 10 minutes.

Serve with cheese and corn chips.

From Frozen: once thawed simmer for thirty minutes, then add sour cream and simmer for another 10.

25 meatballs, cooked and frozen

1 can cranberry sauce

1 jar salsa

Rice

Mix cranberry sauce and salsa with a whisk. Pour sauce in slow cooker. Add frozen meatballs. Cook on low 4-5 hours, or high 2-3 hours. Soon meatballs and sauce over rice.

From Frozen: Thaw sauce overnight or under warm water for a quick thaw. Pour sauce in slow cooker. Add frozen meatballs. Cook as instructed. Make rice according to package instructions. Spoon meatballs and sauce over rice.