Meatballs Stroganoff
Bake frozen meatballs as package directs. Meanwhile, heat a bit of oil in a large nonstick skillet. Add sliced fresh mushrooms and sauté until tender. Stir in a jar of au jus gravy and bring to a simmer. Add cooked meatballs. Remove from heat and stir in a little reduced-fat sour cream and sliced scallions or dill. Serve over egg noodles.
Mini-Ravioli & Broccoli
Boil frozen mini-ravioli and bagged fresh broccoli florets until ravioli and broccoli are tender. Drain and return to pot. Add a bit of butter, a sprinkle of grated Parmesan cheese and some grated lemon zest; toss until coated. Serve with bagged salad greens.
Cranberry-BBQ Chicken Breasts
Mix equal parts canned whole-berry cranberry sauce and barbecue sauce. Brush on boneless, skinless chicken breasts. Broil on nonstick foil– lined baking pan, turning once, until cooked through (about 7 minutes). Serve with frozen mashed sweet potatoes.
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