Beef Stroganoff and Roasted Balsamic Zucchini & Squash

Beef Stroganoff is one of my favorite comfort foods during the cold months. I've tweaked this recipe a number of times and really like how it tastes now. It's definitely not a light meal, but it is SO good!

Ingredients:
1lb ground beef
1 sweet onion, chopped
Minced Garlic (1.5tsp)
1/2tsp Cavender's All Purpose Greek Seasoning (looks like this)
1 can cream mushroom
1 can cream chicken
1 cup sour cream
1/3 cup shredded parmesan (I used Kraft and garnished with Locatelli)
Honey mustard (1.5tsp) (I use Woeber's)
1lb favorite pasta (I used rigatoni)

Directions:
Brown meat and sauté onion together. Add garlic and Cavender's. Sauté for 3 more minutes. Add soups, sour cream, parmesan and honey mustard. Mix well and bring to a low boil. Turn down heat and simmer until pasta is ready. If you want the sauce to be thinner, add milk or salted pasta water to thin it out.

In a separate pot, cook pasta to al dente in salted water. Drain and return to pan. Add butter if desired, pour sauce on top and mix.

Garnish with fresh parmesan.

I don't know about you, but we eat a lot of broccoli in our house. I don't vary our veggies as much as I should, so this recipe is a quick and easy way for me to do that. The same marinade could easily be used with other veggies like carrots, brussel spouts, or asparagus. 

Ingredients:

Zucchini

Squash

Olive Oil

Balsamic Vinegar

Parmesan Cheese

Directions:
Slice zucchini and squash about 1/4in thick and place in a large ziplock bag. Mix together olive oil and balsamic vinegar 2 to 1 in favor of the balsamic and enough to coat the zucchini and squash. (So if you used 1/4 cup of balsamic, you'd add 2T of olive oil.) Pour over vegetables and marinate in the refrigerator for at least 30 minutes. Pour contents onto a baking sheet and sprinkle with parmesan. Roast on 400 for 30 minutes.