BEEFY TOMATOES
Since my husband loves to garden, I often fix this entree at the end of summer using tomatoes right out of our backyard. It's also a nice treat in the middle of winter. -Liz Gallagher, Gilbertsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain. , In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. , Place in a shallow 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 208 calories, Fat 9g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 516mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
STUFFED TOMATOES
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
- Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
- Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.
BEEFY TOMATO MACARONI SOUP
This soup is so easy to put together. Combine ground beef, onions, garlic , jarred spaghetti sauce, chicken stock, small pasta and seasonings and you have the most delicious soup. This will become part of your regular rotation soups.. it's a must try!
Provided by Barbara M.
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot heat the olive oil over medium heat.
- Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
- Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink.
- Next add the salt, pepper, oregano and the one shake of cayenne pepper to the beef and stir to combine.
- Now pour in the chicken stock, pasta sauce and Rotel. Stir and bring to a simmer for 10 minutes.
- Whisk in the cream cheese until smooth then add 1/2 of the fresh basil.
- Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
- Spoon into bowls and garnish with the leftover basil.
- *Note: The cream cheese will look lumpy when it first goes in -- WITH A WIRE WHISK, keep whisking it and it will blend until you see no white cream cheese left.
Nutrition Facts : Calories 440, Fat 24.3, SaturatedFat 8.6, Cholesterol 72.1, Sodium 1502.4, Carbohydrate 31.4, Fiber 2.6, Sugar 9.7, Protein 22.9
BEEFY TOMATO SANDWICHES
Make and share this Beefy Tomato Sandwiches recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large skillet, cook the bacon over medium heat until crisp, about 8 minutes; drain on paper towels.
- Break each piece in half.
- Meanwhile, using a blender, puree the tomatoes with their oil until mostly smooth.
- In a medium bowl, mix the tomato puree with the mayonnaise and pepper.
- Spread half of the sauce on the roll bottoms.
- Top with the roast beef, 3 pieces of bacon and 1 slice of provolone.
- Preheat an outdoor grill or grill pan to medium-low.
- Place the sandwiches and the roll tops on the grill.
- Cover and cook until the rolls are toasted and the meat is heated through, about 5 minutes.
- Slather the roll tops with the reserved sauce and place on the sandwiches.
Nutrition Facts : Calories 817.7, Fat 49.5, SaturatedFat 15.9, Cholesterol 130.5, Sodium 1204.1, Carbohydrate 46.2, Fiber 3.4, Sugar 3, Protein 49.1
BEEFY TOMATO PASTA SOUP
Make and share this Beefy Tomato Pasta Soup recipe from Food.com.
Provided by hungrykitten
Categories Meat
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper.
- Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.
Nutrition Facts : Calories 217.6, Fat 7.3, SaturatedFat 2.8, Cholesterol 30.8, Sodium 581.3, Carbohydrate 26.1, Fiber 3.1, Sugar 7.8, Protein 12.6
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