Shrimp-Stuffed Tomato Bake

Prep time: 40 minutes
Cook time: 30 minutes
Serves 6

INGREDIENTS:
6 large, firm, ripe tomatoes
1 tsp kosher salt
1/2 cup fresh chopped broccoli
1/2 cup finely chopped onion
1 medium clove garlic, minced
2 tbs olive oil, divided
1/4 lb shrimp, cooked, shelled, deveined and cut into pieces
1 cup cooked orzo pasta
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese, divided
1/4 tsp dried basil

DIRECTIONS:
- Cut a circle out of each tomato (stem side) big enough to stuff them; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on several layers of paper towels. Let stand about 30 minutes to remove any remaining moisture.
- Preheat oven to 375 degrees. Meanwhile, in 12-inch skillet over medium heat, saute broccoli, onion and garlic in 1 tablespoon of the olive oil until onion is tender; stir often. Add shrimp, orzo, pine nuts, 2 tablespoons of Parmesan cheese, and basil; blend well.
- Spoon mixture into prepared tomatoes. Arrange in shallow baking dish. Sprinkle with remaining 1 tablespoon olive oil and remaining 2 tablespoons of the Parmesan cheese. Bake 20 minutes until tops are golden.

*180 calories per serving

Spinach-Stuffed Salmon Fillets

*under 500 calories!

2 5-oz. salmon fillets, fresh and preferably wild
1 pinch salt
1 pinch black pepper
5 oz. packaged baby spinach, coarsely chopped
1 Tbsp. dry-packed sun-dried tomatoes, chopped
1/2 cup almonds, chopped
Cooking spray

Heat oven to 400 degrees. Make a slit 2/3 of the way through the center of each salmon fillet, making sure not to cut all the way through. Season each fillet with salt and pepper. In a bowl, combine the spinach, tomatoes, and almonds. Spoon 1/3 cup of the mixture into each slit. Arrange fillets on broiler pan coated with cooking spray. Roast for 8 to 10 minutes or until fish flakes and spinach mixture is heated through. Serves 2.

Calories - 499
Protein - 48g
Fiber - 8g
Carbs - 26g
Fat Total - 24g
Saturated Fat - 1g