Meatball Stroganoff

Meatball Stroganoff

2 lbs. frozen cooked meatballs
2 C beef broth
2 cans (4 oz.) sliced mushrooms, drained
2 C. dairy sour cream
4 Tbsp flour
1 C milk
2 Tbsp. Dijon mustard
1 (16 oz) package hot cooked wide egg noodles

In a large pot, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into meatballs. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles.

Mexican Spaghetti

Mexican Spaghetti

1 (12 oz) pkg. spaghetti, cooked according to package directions
1 pkg. taco seasoning
1 lb. ground beef
1 (14 oz) can diced tomatoes, undrained
2 (11 oz) cans Mexicorn, undrained
1 (4 oz) can diced green chilies, undrained
3 green onions, sliced
1 C. shredded Mexican blend cheese

Prepare ground beef with the package of taco seasoning according to the directions on the package for taco meat. Stir in tomatoes, corn, chilies and green onion. Cook until heated through. Serve meat mixture over cooked spaghetti, before serving sprinkle with cheese.

Scampi Fettuchini

Scampi Fettuccine

½ C. butter
1 onion, finely chopped
4 cloves garlic, minced
½ tsp. Worcestershire sauce
2 Tbsp. lemon juice
Italian seasoning to taste
1 ½ tsp steak sauce
Hot sauce to taste
1 lb. cooked shrimp
Parsley to taste
1 pkg. fettuccine, cooked

In a large skillet melt the butter, add the onion and garlic and sauté until softened about 3-4 minutes. Add the Worcestershire sauce, lemon juice, Italian seasoning, steak sauce, and hot sauce. Bring to a boil then add the shrimp, heat until warmed through. Sprinkle with parsley and serve over fettuccine.