Are you too busy to cook a fancy dinner tonight? No worries we have your back! Grab these ingredients from the supermarket and get cooking!
1 (16-18 oz.) bag frozen cooked meatballs
1/2 (16 oz.) bag frozen mixed vegetables
1 (14 ½ oz.) can diced tomatoes (any flavor), undrained
1 packet dry mushroom gravy mix (you can use onion or brown gravy too)
1 1/3 cups water
1-1/2 tsp. dried Italian-style seasoning
¼ cup grated Parmesan cheese (optional)
Put meatballs and frozen mixed vegetables in a 3 ½ – 4 qt. slow cooker. In a medium bowl, combine undrained tomatoes, gravy, water and basil; pour over meatballs and vegetables in slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Note: This recipe can be doubled. This recipe freezes well after cooking. One package brown, mushroom, or onion gravy mix can be substituted for the jar gravy. If using dry gravy mix, increase water to 1 1/3 cups.
Helwi El Hayet
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