Ingredients
1 tablespoon garlic butter
8 oz pre-sliced baby portabellas
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
1 (14-oz) can beef broth
1 tablespoon Worcestershire sauce
1/4 cup sour cream
1 lb frozen fully cooked meatballs
8 oz wide egg noodles
2 tablespoons cornstarch
1/4 cup water


Prep

• Bring water to boil for noodles.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; then add mushrooms, salt, and pepper; cook and stir 5 minutes or until mushrooms are browned. Stir in flour; cook and stir 2 more minutes.
2. Whisk in broth, Worcestershire, and sour cream; bring to boil. Add meatballs, cover, and return to boil; boil 10 minutes, stirring occasionally.
3. Cook noodles following package instructions.
4. Combine cornstarch and water until well blended. Slowly pour into meatball mixture, stirring until thickened. Drain noodles. Serve meatball mixture over noodles.

CALORIES (per 1/4 recipe) 680kcal; FAT 37g; CHOL 130mg; SODIUM 1640mg; CARB 57g; FIBER 4g; PROTEIN 29g; VIT A 4%; VIT C 4%; CALC 18%; IRON 25%

Ingredients
1 (16-oz) bag frozen Brussels sprouts
2 tablespoons water
1 tablespoon garlic butter
1 teaspoon lemon juice
1/2 teaspoon seasoned salt
1/8 teaspoon pepper


Steps

1. Place Brussels sprouts and water in microwave-safe bowl and cover; microwave on HIGH 5 minutes.
2. Stir (or toss gently) to rotate sprouts from top to bottom. Microwave on HIGH 3–5 more minutes or until tender. Drain; stir in remaining ingredients. Serve.

CALORIES (per 1/4 recipe) 70kcal; FAT 3g; CHOL 5mg; SODIUM 230mg; CARB 10g; FIBER 5g; PROTEIN 4g; VIT A 25%; VIT C 90%; CALC 2%; IRON 4%