WWE – Stuffed and Baked Tomatoes

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.