Ingredients

• 1 tablespoon salted butter
• ½ cup diced fresh red onions
• 8 oz sliced fresh baby portabella mushrooms
• 2 cups water
• 8 oz egg noodles
• ¼ cup roasted red peppers
• 1 package fully cooked beef pot roast (15–16 oz)
• ¼ cup sour cream
• ⅛ teaspoon pepper

Steps

1. Place butter, onions, mushrooms, water, and noodles in large sauté pan; cover and bring to a boil on medium-high.
2. Remove cover when mixture begins to boil. Boil 5–6 minutes, stirring occasionally, until liquid has been mostly absorbed. Meanwhile, cut red peppers into thin strips.
3. Remove pot roast from packaging (reserve gravy) and cut into bite-size pieces. Stir pot roast, gravy, red peppers, and sour cream into noodle mixture; cook 2–3 minutes, stirring often, until meat iis 165°F. Season with pepper and 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 2–3 minutes to 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.