MEAT SAUCE LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY
Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, onion, ground beef, sausage, salt, pepper, fresh basil, fresh parsley, tomato sauce, tomato paste, shredded mozzarella cheese
Provided by Julie Klink
Categories Appetizers
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F (190˚C).
- In a food processor add the broccoli, 1 cup (110g) of Parmesan, 1 clove of garlic, 1 egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
- Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
- Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
- Cool the broccoli cups. Once cooled, remove from the muffin tin.
- Heat the oven to broil.
- Heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened.
- Add the ground beef, breaking it apart with a wooden spoon, and stir until browned.
- Add the sausage, breaking it apart with a spoon, and stir until browned.
- Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons of the basil, and 2 tablespoons of the parsley, and stir to combine.
- Add the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
- Place about a ¼ cup (65 g) of the ragu in the broccoli Parmesan cups. Top with mozzarella cheese.
- Broil for 2 minutes until cheese is melted.
- Top with the rest of the basil.
- Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 10 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, Sugar 5 grams
CHEESY BROCCOLI-STUFFED CHICKEN WITH TOMATO RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered.
- Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside.
- Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes.
- Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.
Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 122 milligrams, Sodium 498 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 46 grams, Sugar 4 grams
TOMATO BACON CUPS
These savory biscuits have a flavorful tomato and bacon filling. "I got the recipe at a friend's house one Thanksgiving," Paige English relates from Portland, Oregon. "I've made them at special gatherings ever since. They always disappear fast."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BROCCOLI STUFFED TOMATOES
These make a wonderful side dish...I have even baked these in my outdoor covered gas grill (covered with foil), they are delicious served with grilled meat or chicken.... so awesome!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350°F.
- Wash and dry tomatoes.
- Cut the tops off from tomatoes.
- Scoop out the pulp (careful not to tear the tomatoes).
- Sprinkle the insides of tomatoes with salt, pepper and sugar (use any amount of salt, pepper and sugar desired).
- Invert/turn over on a wire rack; drain for 30 minutes.
- Meanwhile, in a bowl, mix the well-drained chopped broccoli pieces with the grated Swiss cheese, bread crumbs, 2 Tbsp grated Parmesan cheese (if using).
- Stuff the tomatoes with the mixture.
- Sprinkle the tops with chopped onion and more Parmesan cheese.
- Sprinkle lightly with shredded cheese (if using).
- Place in a greased baking dish (any size desired to hold the tomatoes).
- Tent very loosely with foil (these can be baked without covering also, if desired).
- Bake for 30-35 minutes, or until the tomatoes are tender.
Nutrition Facts : Calories 209.1, Fat 13.2, SaturatedFat 5, Cholesterol 25.3, Sodium 278, Carbohydrate 15.3, Fiber 2.4, Sugar 5.6, Protein 9
BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
BROCCOLI-STUFFED TOMATOES
"I'm a recent college graduate who's just starting to become an everyday cook. This is one of my childhood favorites and a nice alternative to stuffed peppers," says Ruth Schleusener of Stockton, Kansas.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring broccoli and 1 in. of water to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside. Cut a 1/2-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle 1/4 teaspoon lemon juice into each tomato; place upside down on paper towel for 10 minutes to drain., Meanwhile, in a skillet, saute onion in butter until tender. In a bowl, combine the flour, milk and broth until smooth. Stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese, basil, salt, pepper and reserved broccoli. In a bowl, beat the egg white until stiff peaks form. Fold into broccoli mixture., Place the tomatoes in an ungreased 8-in. square baking dish. Spoon the broccoli mixture into each tomato, mounding in the center. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.
Nutrition Facts : Calories 118 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 345mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
BROCCOLI TOMATO CUPS
Taste of Home Holiday Celebrations 2001. These are colorful easy sides to make holiday time a little easier. Enjoy!
Provided by Cookinggina
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Cut a thin slice off of each tomato top.
- Scoop out pulp, leaving shell intact. (Discard pulp or save for another use.)
- Invert tomatoes on paper towels to drain.
- Steam or boil broccoli until crisp-tender; set aside.
- Brush inside of tomatoes with 2 tablespoons melted butter.
- Stuff broccoli into tomatoes.
- Toss breadcrumbs with remaining butter and sprinkle over tomatoes.
- Place in ungreased baking dish and bake, uncovered, for 15 minutes or until heated.
- Times are estimates. I usually don't watch the clock when I'm cooking! :).
Nutrition Facts : Calories 72.3, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 83.8, Carbohydrate 7.8, Fiber 1.6, Sugar 3.4, Protein 2.2
TOMATO BROCCOLI BAKE
"I've been making this comforting noodle and vegetable side dish for more than 10 years. It travels well and is always popular," notes Ellie Marsh of Lewistown, Pennsylvania.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 436mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
BROCCOLI WITH TOMATOES
Steps:
- Cut the tops of the broccoli into bite-size florets. Cut the broccoli stems into 1 1/2-inch lengths, trimming and discarding the outer coating. There should be about 6 cups of broccoli pieces.
- Meanwhile, bring to a boil enough water to cover the broccoli when added. Add the broccoli, and after the water returns to a boil, cook another 2 minutes. Drain thoroughly.
- Peel the tomatoes, and cut them lengthwise into eighths. Scrape away and discard the seeds and the pulpy portions around them. Set the tomato strips aside.
- Heat the oil in a large skillet, and add the broccoli and pepper flakes.
- Add the tomato strips, garlic, salt and pepper. Cook, shaking the skillet and stirring so that the ingredients blend and cook evenly, about 2 minutes.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 4 grams
BROCCOLI AND TOMATOES
A dilly of a dish to serve with most any meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In 4-quart saucepan, heat water to boiling. Add broccoli; return to boiling.
- Reduce heat; simmer over medium-low heat 4 to 6 minutes or until broccoli is crisp-tender. Add tomatoes; cook 1 minute. Drain; toss with dill and lemon-pepper seasoning.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 3 g, TransFat 0 g
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