Ingredients

• 2 cups water
• 1 (15 oz) package fully cooked beef pot roast with gravy
• 3 tablespoons garlic-herb butter, divided
• ½ cup diced fresh yellow onions
• 8 oz sliced fresh baby portabella mushrooms
• 8 oz egg noodles
• ¼ cup sliced roasted red bell peppers
• ¼ cup sour cream
• ⅛ teaspoon pepper

Steps

1. Place water in large sauté pan; cover and bring to a boil on medium-high. Remove pot roast from packaging (reserve gravy) and cut/shred into bite-size pieces.
2. Meanwhile, melt 2 tablespoons butter in large, nonstick sauté pan on medium-high. Add onions and mushrooms; cook 4 minutes, stirring occasionally, until tender.
3. Add pasta to pan with water; cook 5–6 minutes, stirring occasionally, until liquid has been mostly absorbed.
4. Stir pot roast, gravy, red peppers, pasta, and remaining 1 tablespoon butter into mushroom mixture; cook 2–3 minutes, stirring often, until meat is 165°F. Remove from heat; stir in sour cream and pepper. Serve.

Ingredients

• 1 bag frozen broccoli florets (14–15 oz)
• 2 tablespoons extra-virgin olive oil
• ½ cup diced fresh red onions
• 2 teaspoons chopped garlic
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper
• ¼ cup shredded Asiago (or Parmesan) cheese

Steps

1. Fill medium saucepan halfway with water; cover and bring to a boil on high, then stir in broccoli. Boil 3–4 minutes, stirring occasionally, until desired tenderness, then drain thoroughly.
2. Return saucepan to medium-high. Place olive oil in pan; swirl to coat. Add onions and garlic; cook and stir 2–3 minutes until lightly browned.
3. Stir in broccoli until coated with oil; cook 3–4 minutes, stirring occasionally, until flavors are well blended. Sprinkle with salt, pepper, and cheese. Serve.