Our last comfort meal features large sweet onions stuffed with ground chicken and tomatoes, baked in a creamy cheese sauce. Serve this with a tossed green salad and, for dessert, baked apples.
Refrigerated butter-flavored cooking spray
4 large sweet onions
1 1/3 cups cooked long-grain white rice
2 ounces lean ham, minced
1 pound ground chicken breast
2 large cloves garlic, minced
2 large plum tomatoes, seeded and finely chopped
2 tablespoons tomato paste
2 tablespoons chopped parsley
1 teaspoon crushed dried thyme
Freshly ground pepper, to taste
1 cup shredded Monterey Jack cheese
1 cup evaporated skim milk
Preheat oven to 3325°F. Softly coat a shallow 3-quart meal with the cooking shower. Set aside.
Cut a cut from the root end of every onion so they stand upstanding. Cut off the top quarter of the onions. Cut a cone shape into every onion and, utilizing a little spoon, scoop out the focuses, leaving a shell about 1/4-inch thick.
Finely chop the centers of the onions and set aside. Cook the onion shells in boiling water to cover until the shells are tender but still hold their shape. Using a slotted spoon, remove the onions from the water and drain upside down on paper towels.
Place the cooked rice over the bottom of the prepared casserole. Sprinkle with the minced ham.
Disintegrate the ground chicken into an enormous nonstick skillet. Set over medium-high warmth and sauté until the chicken is never again pink, around 5 minutes, breaking up the clumps of chicken with a wooden spoon. Add the reserved chopped onion, and the garlic. Sauté for 5 minutes, stirring frequently. Stir in the tomatoes, tomato paste, parsley, and thyme. Taste and season with salt (if utilizing) and pepper. Remove from the heat.
Arrange the onion shells over the rice and spoon the chicken mixture into the onion shells, mounding slightly on top. Sprinkle with the cheese and pour the evaporated milk over all.
Bake, uncovered, for 1 to 1 1/4 hours, until onions are tender and the rice is crusty brown. Serve at once.
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