Stuffed Tomatoes

I found this recipe by accident while searching online one day a few weeks ago for some recipe ideas to use our extra tomatoes. It was posted by a lady as an answer on one of those pages where people type in questions in the search box (Google or yahoo, etc) and readers just randomly reply. The lady didn't have any info and Ive since lost the web page, so I sadly cant link her to give her credit. We made the recipe for the first time last night for dinner, and we (all 3!) really liked it! I especially love it because its one of those recipes that's almost 'too' simple! *wink*
We think it would be best used as a side to go with grilled chicken breasts, steaks or etc.

Ingredients:
Tomatoes (the bigger the better so you can stuff them -I made 3 out of this recipe)
croutons (about 1 cup for 2 tomatoes ...you can use bread crumbs instead like I did and I used 3-4 slices for the 3 stuffed tomatoes we had)
1/2 small onion, chopped
2 minced garlic cloves (*optional)
olive oil for cooking the onions
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp basil &/or Italian Seasoning
tomato sauce (optional*)
Parmesan cheese

Directions:
Take a thin slice off of the top of the tomatoes, and gently scoop out the pulp. Reserve pulp aside in another bowl. Turn tomatoes cut side down, and allow to drain on a paper towel.
Saute onion and garlic until translucent in olive oil.
Mix the croutons/bread crumbs with the reserved pulp, onion saute mixture, and add salt, pepper and seasonings. (I used Italian Seasoning, Basil, black pepper, and some garlic salt since we didn't have garlic to use) I also added a small amount of tomato sauce too just for more flavor.
Fill tomatoes with the stuffing mixture and sprinkle with Parmesan cheese. Place in baking dish and fill 1/2" of the bottom of baking dish with water. Bake at 375 for about 25 minutes.

Nappa Cabbage, Chicken & Ramen Salad

*Closest pic I could find to how this salad looks..... Mmmmm I LOVE this salad!

Ingredients:

Salad:

2 heads of Chinese Nappa Cabbage (shredded/chopped)

3-4 chicken breasts (boiled and chopped)

2 bunches of Scallions (chopped)

2 sm. cans of sliced water chestnuts (drained)

1 package slivered almonds (buy baked, or bake @ 400 degrees for 5-10 minutes)

2 package of chicken Raman Noodles (crushed)

Sesame seeds (bake with almonds) *I usually omit the sesame seeds anyway though

1 lg. cucumber (sliced)

Dressing:

1/2 cup vegetable oil

2 packets of Ramen Noodle flavoring

1 Tbsp sugar

2 Tbsp apple cider vinegar

1/2 tsp salt

1/2 tsp pepper

Directions:

Cook/boil and chop chicken breasts. Roast almonds and sesame seeds. Crush the two packages of dry Ramen noodles. Save the two seasoning packets for the dressing. Slice cucumber. Drain water chestnuts. In a separate bowl mix the salad oil, seasoned rice vinegar, sugar, salt, pepper and the two oriental flavor Ramen seasoning packets. ...Other recipes say to keep the dry crushed Ramen noodles, seeds, nuts, veggies and dressing separate until right before serving (to prevent 'sogginess'), but I like the salad better the longer its has time to soak in all the dressing and etc (it tastes stronger the next day). -So its up to you, but I just go ahead and add all salad ingredients together and mix well. Eat then, or serve chilled! :)

Rosemary Roasted Red Potatoes

*I LOVE these, and usually serve these with grilled chicken breasts and a green salad.

Ingredients:
6 sm. red potatoes (I do just however much I have, until pan is full)
1 Tbsp Olive oil
Salt & pepper
rosemary

Directions:
Preheat oven to 475 degrees.
Scrub potatoes. Cut potatoes into bite size pieces (usually halved or quartered depending on size of potato). Boil potatoes for about 5 minutes, and then drain and toss with olive oil. Spread potatoes out on cookie sheet, and sprinkle with salt, pepper, and rosemary. Bake for 20 minutes.