Shrimp Stuffed Tomato

August 14, 2019

Ingredients:

Place cooked shrimp in food processor. Pulse a few times to chop up shrimp, or simply chop with a sharp knife.
In a small bowl, combine chopped shrimp, parsley, additional herbs, lemon juice, Mrs. Dash, & Pepper.
Cover and refrigerate for 30 minutes to 1 hour.
When ready to serve, cut off top of tomato and scoop out the insides.
Chop and combine inside of tomato with shrimp mix. (You may discard the seeds if you prefer)
Fill tomato with shrimp mix.
Top with a couple dashes of hot sauce (optional).
Combine cooked brown rice and rice wine vinegar. Serve along side the tomato.

August 14, 2019

Preheat oven to 350 °.
Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about ¼". You may also do this with a rolling pin or heavy can.
In a non-stick skillet on medium heat, saute the mushrooms and onions with the lemon juice and garlic. When they are soft and brown, start adding the spinach in batches. Let it wilt a little bit before adding in the next batch. If you are using the frozen spinach, you would add it with the rest of the vegetables until the onions and mushrooms are browned and the spinach is warmed through.
Place the pounded chicken on a flat surface with the widest part of the chicken closest to you. Mound the veggie mixture in the middle of the chicken closest to you. Roll.
Place in a baking dish with the seam side down.
Top with the crumbled melba toast and any herbs or salt-free seasoning you desire.
Pour the broth into the bottom of the pan.
Bake for 30 minutes or until the chicken juices run clear.
Remove from the oven and let rest for 5 minutes.
Serve on a plate over the cooked brown rice.

August 14, 2019

Preheat oven to 375°
Peel onion & cut about ½" of the onion tops and trim just enough from the bottom so they can stand upright. With an ice cream scoop or spoon, scoop out the layers of the onion leaving ½" shell. Reserve the scooped out onion.
Place shells in a baking dish, cover and microwave on high for 5 minutes. You can also steam them over boiling water for six minutes.
Measure ½ cup of the reserve onions and finely chop.
In a small skillet, heat 2 tbsp water and sauté the chopped onions until soft.
Brown the ground turkey and measure out 18 oz. to be used as the filling. Any left over turkey can be used for another meal or recipe.
Combine the turkey, water and seasonings. Mix in ½ cup of the bread crumbs and the softened onions.
Place hollowed out shells in a microwave-safe pan and evenly distribute the filling.
Place remaining onion centers, coarsely cut, around stuffed onions. Pour the stock into the bottom of the pan.
Cover tightly and microwave on high for 6 minutes.
Remove from the microwave, take off cover and spoon the other ½ cup of bread crumbs over the top.
Place into the preheated oven for 10 minutes or until the bread crumbs are golden brown.
Remove from the oven and let stand for 5 minutes.
Put one stuffed onion on a plate along with ¼ of the onion scraps from the bottom of the dish.