Ingredients

• 1 tablespoon butter
• ½ cup fresh prediced red onions
• 8 oz presliced 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 boil on medium-high.
2. Remove cover when mixture begins to boil. Boil 5–6 minutes, stirring occasionally, or until most of liquid is absorbed. Meanwhile, cut red peppers into thin strips.
3. Remove pot roast from packaging (reserve gravy). Cut meat into bite-size pieces. Stir pot roast, reserved gravy, red peppers, and sour cream into noodle mixture; cook 2–3 minutes (uncovered), stirring often, or until thoroughly heated. Season with pepper and serve.

Ingredients

• 1 bag frozen broccoli florets (14–15 oz)
• 2 tablespoons extra-virgin olive oil
• ½ cup fresh prediced 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 half full of water. Cover and bring to a boil on high. Stir broccoli into boiling water; boil 3–4 minutes, stirring occasionally, or until tender. Drain broccoli thoroughly.
2. Return saucepan to medium-high. Place olive oil in pan; swirl to coat. Add onions and garlic; cook 2–3 minutes to brown.
3. Stir in broccoli until coated with oil; cook 3–4 minutes, stirring occasionally, or until flavors are well blended. Season with salt, pepper, and cheese. Serve.