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WWE – Stuffed and Baked Tomatoes

2013/10 By Lauren B. Stevens Leave a Comment

I’ve been playing catch-up since we returned from vacation, especially since the entire family came home with a cold.  So, I just got back into the eMeals swing of things this past week.  One of our favorite meals on the menu was the Stuffed and Baked Avocados, for which I substituted tomatoes.  We love avocados, but I just couldn’t find enough nicely ripened avocados at the store to complete the recipe.  If you decide to substitute tomatoes as I did, be sure to sprinkle some salt in them (after hollowing them out) and place them upside-down on a paper towel to remove excess moisture.  I didn’t take the time to do this, so our stuffed tomatoes were a little watery – no biggie.

Here’s a look at our menu from last week:

  • South of the Border Stuffed & Baked Avocados w/ Corn & Black Bean Saute´ (our 14MO LOVED this one)
  • Pork Chops & Pears w/ Parslied Parsnip Mash
  • Stovetop Lasagna w/ Creamy Green Salad
  • Herbed Chicken Legs w/ Tomatoes & White Beans and Steamed Asparagus
  • Bistro Steak Salad



South of the Border Stuffed and Baked Avocados

3 large avocados, cut in half and pitted
3 tablespoons lemon juice, divided
3 cups shredded deli rotisserie chicken
1/2 cup reduced-fat sour cream
1/2 cup fresh salsa
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt, 1/2 teaspoon pepper
1 1/2 cups shredded Monterey Jack Cheese
Preheat oven to 350 degrees.  Scoop about 2 tablespoons avocado from each avocado half (as you would a baked potato).Combine chicken, remaining 1 tablespoon lemon juice, sour cream, salsa, cilantro, salt, and pepper; spoon into avocado halves.  Place avocados on a foil-lined baking sheet; sprinkle evenly with cheese.  Bake 15 to 20 minutes or until cheese is melted and avocados are tender.

Corn and Black Bean Saute´

3 tablespoons olive oil
2 cloves garlic, minced
3 ears fresh corn, cleaned, shucked, and kernels cut off cobs
2 (15 oz) cans no-salt-added black beans, drained and rinsed
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt, 1/2 teaspoon pepper
Heat oil in a large nonstick skillet over medium heat; add garlic and corn kernels.  Saute´4 minutes or until corn is tender.  Add black beans, lime juice, cilantro, salt, and pepper.  Cook 3 minutes longer or until thoroughly warmed.

eMeals Meal Plans


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Filed Under: DIY | Recipes Tagged With: clean eating, emeals, recipe, stuffed tomatoes

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Lauren B. Stevens is a former publishing rep-turned-writer, whose work can be found on ChildVantage, The Huffington Post, Scary Mommy and Care.com, among many other websites. When she's not chasing her precocious preschooler, Lauren pens hilarious and heartwarming stories about her life as a mother, ghostwrites blogs for businesses, and sometimes even finds the time to write a bit of creative non-fiction.
Look for Lauren's published essays in the books listed below:

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