Showing posts with label stuffed. Show all posts
Showing posts with label stuffed. Show all posts
Thursday, March 19, 2015
CrockPot Stuffed Tomatoes Recipe
Day 243.
More tomatoes! Tomatoes are good for you. They have stuff in them that is good. Vitamins.
I had more tomatoes on the counter, and decided to stuff them with some leftover cheese I had in the fridge. I had a little baggy with some goat cheese, some feta, and a little block of cream cheese that I must have picked up on sale.
I have stuffed jalapeno peppers and bell pepper with success, and assumed that the tomatoes would work the same way.
The Ingredients.
--5 or more largish vine-ripened tomatoes
--creamy cheese. Youll need about 2 T per tomato. I used a mixture of cream cheese, goat, and feta. Ricotta and maybe even cottage cheese would work, too.
--one garlic clove, chopped
--2 T fresh chopped basil
The Directions.
Cut the core out of each tomato. This is much more difficult that I thought it would be. I got slimy and gross and made one of my new back-to-school tops polka-dotty. Wear an apron.
In a bowl, cream together the cheese that you are going to use with the chopped garlic and basil. Stuff the cheese mixture into the cored tomatoes.
Pour 1/4 cup of water into the crockpot you are going to use. I used a 4 quart with 5 tomatoes, and easily could have put another 5 in there.
Nestle the tomatoes into the bottom of your crockpot.
Cover and cook on low for 2-4 hours. These will not take long at all. If you overcook, its not the end of the world, they will just begin to lose their shape and youll get a stewy tomato covered with yummy cheese.
The Verdict.
I ate them all. We were going out to dinner, and were meeting Adam. The kids already had on nice(ish) clothes and I didnt want tomato juice on them.
So I took one for the team and ate them all myself.
Then I went out and ate an entire platter of Flautas.
Im going to go for a run today.
CrockPot Stuffed Onions Recipe
Day 314.
Have you ever had a stuffed onion? I hadnt, until last night. I had planned on making some granola in the crockpot, but wasnt able to find any certified gluten-free oats. Our neighborhood Whole Foods* didnt have any. I was counting on those oats. I had my meal plan laid out for the week, and the granola was important.
grr.
Instead of stomping around the house frustrated (more than once, that is) I started digging around the fridge and freezer and decided to stuff some onions.
Adam said it wouldnt work, which gave me the push I needed.
Guess what? They worked, and they were tasty. The kids had no interest, but who could blame them? Theyre onions. Stuffed. With stuff.
The Ingredients.
--4 large yellow onions
--1 handful of baby spinach
--1 chicken and apple sausage (I think a spicy one would be good, too!)
--1/2 green bell pepper, chopped
--2 T chopped pecans (or walnuts or pine nuts)
--1/4 cup Parmesan cheese
--1 T olive oil
The Directions.
This is enough filler for 4 large onions, and I used my 6.5 quart crockpot. If youre interested in cooking more than 4, increase the ingredients, and feel free to stack the onions. They will still cook.
Peel and core the onions. If you dont have one of those apple-corer thingies, this will be hard to do. I tried to core with a knife, and found it immensely difficult. I used the corer 4 times for each onion---you want a pretty big hole.
Chop up the spinach and bell pepper, and put it in a mixing bowl. Chop up the sausage and add it to the bowl along with the chopped pecans and the Parmesan cheese. Mix well.
Put the 1 tablespoon of olive oil into the bottom of your crockpot, and swirl around so the bottom is coated.
Stuff each onion with as much filling as you can.
Put the onions into the crockpot.
Cover and cook on high for 4-6 hours, or on low for 7-8. I was surprised how long they took to cook. I cooked ours on high for a bit over 5 hours.
The onions are done when they have turned golden brown and are pliable.
The Verdict.
These smelled wonderful while they were cooking, and made a stormy night feel warm and cozy.
I thought the flavor was quite good, and was happy to have discovered another "something" to stuff. Adam wanted his with a steak.
They are more of a side dish than a full meal, unless you eat 2.
*cross your fingers that the other Whole Foods has the oats I want/need...
Thursday, March 5, 2015
STUFFED AVOCADO OMELET
SERVINGS: 4-6
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES
INGREDIENTS:
⅛ cup | Heavy Cream |
¼ cup | Sour Cream |
⅜ cup | Mayonnaise |
13-15 drops | Stevia Clear Liquid Stevia |
2 | Leeks, ca. 1 ½” diameter |
9 | Sun Dried Tomato Halves, dry packed |
3 | Cooked Boneless Skinless Chicken Breast |
6 cloves | Roasted Garlic |
3 | Whole Eggs |
6 | Egg Whites |
¾ tsp | Salt |
½ tsp | White Pepper |
1 cup | Finely Shredded Carrots |
3 | Avocado |
DIRECTIONS:
To prepare the leek salad, in a medium bowl, combine the heavy cream, sour cream, mayonnaise, and Stevia. To clean the leeks, slice them lengthwise, leaving the root end intact. Under running water, fan out the layers of the leeks and rub off any dirt. Drain them on paper toweling. Discard the dark ends. Now slice the leeks finely across the stalks to create half circles. Gently toss them with thedressing, cover and refrigerate until assembly time.
Slice the sun dried tomatoes into julienne and set aside. Slice or shred the chicken and set aside. Using a fork, mash the garlic into a paste, set aside.
In a large bowl, whisk the eggs and egg whites with the salt and pepper. Stir in the shredded carrots and garlic. Stir thoroughly to avoid big globs of garlic. Mash the avocado with a fork. Stir it into the egg mixture.
Preheat a 10” non-stick skillet on medium heat. Spray the pan with cooking spray. Add 1/6 of the egg mixture. Using the back of a spoon, spread out the eggs to evenly coat the pan bottom. Cover and gently cook until almost set. Using a spatula, slide the omelet onto a plate. With the help of the plate, invert the omelet back into the pan. Cook another 10-20 seconds.
Slide the omelet onto serving plate. On one half place ½ sliced chicken breast. Top this with 2-3 tbsp. of the leek salad. Sprinkle 2 julienned tomato halves onto the salad and fold the “empty” omelet half over. Sprinkle one more julienned tomato halve on the top for garnish.
Repeat with the remaining egg mixture and fillings.
HELPFUL TIPS:
Serve with a large chopped salad for a complete dinner. Keep the omelet and substitute your own fillers. Play around with it.
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