Marvelous Recipes

This easy oven omelet is great for breakfast, brunch or dinner! Add 1 cup of cooked chopped ham or cooked crumbled sausage to the vegetable mixture for added taste appeal, if desired.

1 cup chopped broccoli florets
1/2 cup chopped red or green bell pepper
1/4 cup chopped onion
1 cup shredded cheddar cheese
6 large eggs
1 cup cottage cheese
1/2 cup milk
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper

1. Spread the broccoli, bell pepper and onion over the bottom of a lightly greased 11×7-inch baking dish. Sprinkle the cheddar cheese over the top.

2. In a large mixing bowl, whisk together the eggs, cottage cheese and milk. Add the flour, salt and pepper; whisk to combine. Pour evenly over the vegetable mixture.

3. Bake at 425 degrees F for 20 to 25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 8 servings.

Emily

These delicious, spicy meatballs and sauce are great served over hot cooked spaghetti. Just add a salad and toasted garlic bread. Yum!

Meatballs:
1 egg, beaten
3/4 cup crushed seasoned salad croûtons
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon pepper
1 pound ground turkey
1 pound bulk Italian sausage

Sauce:
3 tablespoons cornstarch
1 tablespoon sugar
3/4 cup beef broth
2 (28 oz) cans crushed tomatoes
3 medium carrots, diced
1 (6 oz) can tomato paste
1 envelope onion soup mix
1/4 teaspoon garlic powder
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
Hot cooked spaghetti

1. In a large bowl, combine the egg, croûtons, onion, green pepper, garlic powder, cumin, oregano, salt and pepper; blend well. Crumble ground turkey and Italian sausage over mixture and mix together well. Shape into 1-inch balls. Place in bottom of a 5 quart slow cooker.

2. In a separate large bowl, combine the cornstarch, sugar and broth until smooth. Stir in the tomatoes, carrots, tomato paste, soup mix, garlic powder, basil and pepper flakes. Pour over the meatballs.

3. Cover and cook on Low for 5 to 6 hours or until meat is no longer pink. Serve over hot cooked spaghetti. Makes 8 servings.

Emily