STUFF THE YUMMY!

Stuffed Herb Tomatoes


Ingredients


8 tomatoes 
Salt and pepper 
1 tablespoon unsalted butter 
4 tablespoons olive oil 
1/2 onion, finely chopped 
4 garlic cloves, finely chopped 
3 cups fresh bread crumbs 
2 tablespoons chopped chives 
2 tablespoons chopped fresh parsley 
2 tablespoons chopped fresh basil 
1 teaspoon dried oregano 
1 cup grated Parmesan 
1 large egg, beaten 


Direction:

1. Preheat oven to 375°F. Cut tomatoes in half and spoon out flesh. Put flesh in a sieve set over a bowl and press down to release juices; reserve. Season inside of tomatoes with salt and pepper; invert over a baking sheet lined with a kitchen towel.
2. Melt butter with 2 Tbsp. oil in a skillet over low heat. Add onion and sauté for 5 minutes. Add garlic; sauté for 3 minutes. Remove from heat. Stir in bread crumbs, herbs and Parmesan. Stir in 1/4 cup of tomato juices, then egg.
3. Stuff tomatoes with breadcrumb mixture. Grease a 9-by-13-inch baking dish. Place tomatoes in dish in a single layer. Drizzle with 2 Tbsp. oil. Bake for 30 minutes, until topping is browned and crisp.

Stuffed cheesy Pepper

Ingredients

2 cups frozen Boca Ground Crumbles

1 package (10 oz.) frozen corn

1-1/2 cups Thick 'N Chunky Salsa

1-1/2 cups cooked instant brown rice

1 cup Shredded Colby & Monterey Jack Cheeses, divided

1 each large red, yellow and green pepper, cut lengthwise in half, seeds removed

1/2 cup water

Directions:

1. Heat oven to 400ºF.
2. Cook crumbles, corn and salsa in large nonstick skillet on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves. 
3. Place in 13x9-inch baking dish. Pour water into bottom of dish; cover. 
4. Bake 30 minutes sprinkle with remaining cheese. Bake, uncovered, 10 minute. or until cheese is melted. 

Mediterranean Stuffed Mushrooms

2 8 oz packages whole mushrooms, stems removed and chopped small for filling

1 TB olive oil

1 red bell pepper, chopped small

1 onion, chopped small

2 garlic cloves, minced

2 cups fresh spinach, chopped

1 tsp Greek seasoning

1/2 cup panko (crunchy Japanese bread crumbs, can be found in Asian aisle in black box or now in breadcrumb aisle, look for Ian’s or Progresso brands)

1/4 cup crumbled feta cheese

1/4 cup grated parmesan cheese

1. Heat 1 tablespoon olive oil in a non stick skillet. Add red pepper, onion, mushroom stems, garlic and Greek seasoning and saute 5-8 minutes until soft. Add chopped spinach to pan and cook until spinach is wilted and cooked down. Set aside to cool. In a medium bowl, combine sauteed vegetables with panko, feta and parmesan.
2. Preheat oven to 375 degrees. Line up mushroom caps in a baking sheet sprayed with non stick spray. Season mushrooms lightly with salt and pepper. Carefully stuff each mushroom cap with stuffing. Place in oven and cook for approximately 20-25 minutes until mushrooms are browned.

Note:  depending on size of mushroom caps, you may have leftover stuffing.  Use your leftover stuffing on larger portabella mushroom caps for a quick weeknight meatless meal.

Stuffed Chicken

Ingredients:

6 boneless, skinless chicken breasts

8 oz. feta cheese, crumbled

3 cups chopped fresh spinach leaves

1/3 cup oil-packed sun-dried tomatoes, drained and chopped

1 tsp. minced lemon peel

1 tsp. dried basil, oregano, or mint

½ tsp. garlic powder freshly ground black pepper, to taste

1 can (15 oz.) diced tomatoes, undrained

½ cup olives (if using pitted olives, add to slow cooker in the last hour of cooking)

(Whole wheat pasta, cooked al dente) use pasta if you are not making the other items.) Or rice.

Directions:

1. Place chicken between 2 pieces of plastic wrap; using tenderizer mallet, pound breast until about ¼ inch thick. Repeat with remaining chicken. Combine feta, spinach, sun-dried tomatoes, lemon peel, basil, garlic
2. powder, and pepper in a medium bowl. Lay the pounded chicken, smooth side down, on a work surface. Place approximately 2 tbsp. of the feta mixture on the wide end of the breast and roll tightly, repeating with remaining chicken.
3. Place rolled chicken, seam side, down, in the slow cooker.
4. Top with diced tomatoes with juice and olives. Cover and cook on LOW 5.5-6 hours and serve.

Walnut Stuffed Apples

Ingredients

1/4 cup coarsely chopped walnuts 

3 tablespoons dried currants (cranberries, blueberries or raspberries are good too.)

2 1/2 tablespoons brown sugar 

3/4 teaspoon ground cinnamon, divided 

4 medium Granny Smith apples, cored 

1 cup packed brown sugar 

3/4 cup apple cider 

Directions:

1. Combine first 3 ingredients in a small bowl; add 1/4 teaspoon cinnamon, stirring to combine. Peel top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.
2. Combine the remaining 1/2 teaspoon cinnamon, 1 cup brown sugar, and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on LOW 2 3/4 hours. Remove the apples with a slotted spoon. Spoon 1/4 cup cooking liquid over each serving.