Seafood Fettuccine

Makes 4 servings

3/4 lb. medium shrimp, cleaned and cooked

4-oz. can sliced mushrooms, drained

1/2 t. garlic powder

1/8 t. salt

1/8 t. pepper

1/4 c. butter

1/2 c. milk

1/2 c. sour cream

1/2 c. grated Parmesan cheese

8-oz. pkg. fettuccine, cooked

Garnish: chopped fresh parsley

In a skillet over medium heat, sauté shrimp, mushrooms and seasonings in butter for 3 to 5 minutes. Stir in milk, sour cream and Parmesan cheese; gently stir in fettuccine. Warm through over medium heat without boiling. Garnish with parsley.

Making meatballs from scratch? Instead of baking, cook ’em quick by just dropping into boiling water. They’ll be lower in fat and will keep their shape too. Boil for a few minutes and they’ll be ready to go into sauces or into the freezer for another day.