Chicken Stuffed Tomato

100 g cooked chicken (ground beef or steak can also be used)
1 lg tomato hollowed out (can slice in half as well)
1 melba toast crushed into crumbs (optional)
1 tsp minced garlic
1 tsp minced onion (powder may be substituted)
cayenne pepper and salt to taste

*To prepare your tomato you must first hollow out and allow it to drain. This is best described as the ‘pumpkin method’ carve around the top and gently cutting into the tomato’s sides with a spoon, scrape out the innards into a small dish and set aside. If this is too difficult or your tomato is very ripe, you can cut it in half and do a similar hollowing out. Sprinkle your tomato with salt and turning upside down on a paper towel, allow it to drain. If you wish you may cut a thin slice from the bottom of the tomato which will allow it to sit ‘up’ in the dish while baking!

*using a bullet, ninja, blender, or similar device, combine chicken, onion, garlic, and 2 tbs of the tomato juice and blend. Carefully pack about half of your chicken mixture into your tomato.

Phase 2 Recipe

Place your stuffed tomato into a baking dish, top with melba toast crumbs, and bake for 20 min at 350, adding about 1/8 c water to the dish to prevent burning.

You can now have fun with the left over chicken salad and tomato ‘juice’. I like to combine the juice with 2/3 c water, (1 tsp milk optional), onion and garlic powder, 5 drops of stevia, blend in bullet, warm and voila… tomato soup! The Chicken salad is a great topping for celery stalks, melba toast (if not used as a topping), served on a bed of lettuce, or to make apple chicken salad! This can be a fancy dish for a dinner party or something simple for yourself… be creative and enjoy!

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