4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING
4 large Vidalia/sweet onions
1½ lb ground white turkey breast
½ cup hot water
½ tsp marjoram, thyme or oregano (your choice)
½ tsp cumin
pinch cayenne pepper
1 cup bread crumbs*
½ cup vegetable stock
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.