STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
QUICK TUNA-STUFFED TOMATOES
Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.
Nutrition Facts : Calories 241 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 746mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
PASTA WITH ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
STEAK AU POIVRE AND BROILED STUFFED TOMATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Heavy bottomed skillet over medium high to high heat.
- Arrange tomatoes on a broiler pan. Drizzle tomatoes with oil and season with salt and pepper. Combine bread crumbs, cheese, red pepper flakes, garlic, arugula and 1 tablespoon oil in food processor and pulse grind to form stuffing. Stuff tomatoes to the rims with arugula mixture and place in the center of the oven. Bake 10 to 12 minutes. Let tomatoes stand 5 minutes before serving.
- Let steaks sit 10 minutes once removed from the refrigerator. Coat steaks liberally on both sides with coarse black pepper. To a very hot pan, drizzle oil to thinly coat the cooking surface. It will smoke. Add steaks immediately. Sear and seal the steaks, cooking them 4 minutes on each side. for medium rare doneness. Reduce heat a bit and cook 5 minutes longer for medium to medium well doneness. Remove steaks and let stand 5 minutes. Add brandy to the skillet and warm, then ignite. Add butter to the skillet, then spoon pan juices over steaks. Serve stuffed tomatoes along side steaks.
ARUGULA-STUFFED TOMATOES
Steps:
- Arrange tomatoes on a broiler, drizzle with oil, season with salt and pepper. Combine bread crumbs, cheese, red pepper flakes, garlic, arugula and oil and pulse in food processor to make stuffing. Stuff tomatoes, place in center rack of oven. Bake 10-12 min. at 400*.
STUFFED CHICKEN SALTIMBOCCA WITH ARUGULA AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 8h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the ricotta, 1/4 cup Parmigiano-Reggiano, sage and milk and season with salt.
- Butterfly each chicken breast, cutting horizontally into the thickest part of the breast almost all the way through to the other side (keeping the breast attached on one side). Open each breast like a book and pound to 1/8 to 1/4-inch thick using the flat side of a meat mallet. Sprinkle the chicken with salt and pepper. Place a spoonful of the ricotta mixture in the center of each chicken breasts, then fold the chicken over to enclose the filling. Wrap each chicken breast with 2 slices prosciutto, overlapping them slightly. Wrap each chicken breast in plastic wrap and refrigerate overnight.
- Preheat the oven to 400 degrees F.
- Unwrap the chicken breasts and place on a rimmed baking sheet or shallow baking dish. Drizzle with EVOO, then bake until the chicken is cooked through and the prosciutto is crisp, 20 to 25 minutes.
- While the chicken bakes, heat the butter in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the panko and thyme and cook, stirring, until the panko is golden. Remove from the heat and stir in the remaining 1/4 cup Parmigiano-Reggiano.
- Divide the chicken among plates. Arrange the arugula alongside the chicken and top the arugula with the tomatoes and garlic breadcrumbs.
- Cook's Note: The stuffed chicken breasts can be refrigerated for up to 2 days before cooking.
ARUGULA AND TOMATOES
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Wash and trim arugula; dry.
- Wash, trim and cut tomato into small wedges.
- In serving bowl, whisk vinegar with oil and mustard; stir in arugula and tomato.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 56 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED BABY TOMATOES WITH ARUGULA
A great summer recipe when tomatoes and arugula are plentiful. Serve with grilled chicken or steak.
Provided by KelBel
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
- Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.
Nutrition Facts : Calories 82.8, Fat 7.2, SaturatedFat 1, Sodium 121.6, Carbohydrate 4.8, Fiber 1.3, Sugar 0.4, Protein 1.2
FLOUNDER STUFFED WITH ARUGULA AND SUN-DRIED TOMATOES
This is a healthy dish using a potato to hold the arugula and sundried tomatoes together in the flouder roll topped with pine nuts. Cooking time depends on how thick th flounder is. You can also lay the flounder down next to each other, fill and roll up together in one roll, baking time may be a bit longer for this.
Provided by Rita1652
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- In small saucepan, bring 2 cups of water to a boil over medium heat. Add potato, garlic and salt and cook until potato is tender, about 10 minutes. With slotted spoon, transfer potato and garlic to medium bowl. Add 2 tablespoons of cooking liquid and mash with a fork or potato masher. Stir in parmesan, pepper, nutmeg and a pinch of salt. Stir in arugula (liquid squeezed out)and sundried tomatoes.
- Lay flounder fillets on a work surface with skinned-side up. Sprinkle 2 tsp of lemon juice evenly over fish. Spoon arugula or spinach mixture onto fillets and roll up.
- Butter a baking pan.
- Place flounder rolls in buttered pan seam-side down. Sprinkle flounder with remaining 2 tsp lemon juice, olive oil, paprika and pine nuts. Bake 20 minutes, or until fish is cooked through.
KATHY'S BAKED STUFFED TOMATOES
A quick and delicious side dish or snack. These stuffed tomatoes are as colorful as they are flavorful.
Provided by KATHYP100
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
- Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 23.3 g, Cholesterol 19.5 mg, Fat 19.9 g, Fiber 5 g, Protein 10 g, SaturatedFat 5.4 g, Sodium 495 mg, Sugar 4.5 g
ARUGULA-TOMATO TOPPING
Provided by Molly O'Neill
Categories condiments, pizza and calzones
Time 5m
Yield Topping for four pizzas
Number Of Ingredients 6
Steps:
- Toss the arugula, tomatoes, lemon juice and olive oil together. Season with salt and pepper. Use on feta-herb crust.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 353 milligrams, Sugar 4 grams
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