Broccoli Tomato Cups Recipes

MEAT SAUCE LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY

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!

BROCCOLI FILLED TOMATO CUPS

Steps:

• 1. Combine 1/2 cup of breadcrumbs and 1/4 cup Parmesan cheese. Set aside.
• 2. Cut a thin slice off the top of each tomato. Gently scoop out the insides of tomato and turn them upside down on a paper towel to drain. (Reserve the tomato pulp.) When scooping out the tomato pulp, be careful not to make the walls of the tomato too thin. You don't want them to collapse.
• 3. Cook the broccoli until crisp-tender. Drain.
• 4. Chop tomato pulp and place in a large bowl.
• 5. Add broccoli, cheddar cheese, mayonnaise, salt, pepper, and remaining crumbs and Parmesan cheese. Mix gently.
• 6. Stuff the tomatoes with mixture.
• 7. Place in a sprayed baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350 degrees for 45 minutes or so.

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.

BROCCOLI TOMATO CUPS

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! :).