I Shouldn't Have A V8

# tomato (allowed amount)
# juice of half lemon
# 1 t fresh cilantro, minced
# 1/2 t zsweet (to taste)
# 1/4-1/2 t garlic paste (to taste) or 1 clove minced
# 1/4 t cumin
# 1/4 t sugar-free worcestershire
# 1/8 t celery seed
# salt/pepper (to taste)
# tabasco (to taste)

1. In blender, combine all ingredients and puree until reaches desired consistency.
2. Place in refrigerator until chilled or serve over ice.

TIP: Depending on the amount of tomato used, you may need to vary most of these amounts according to taste.

Shrimp Stuffed Tomato

# 100g cooked shrimp
# tomato(es) - allowed amount
# juice of half lemon
# 1 T parsley (and any additional seasonings you like)
# salt/pepper to taste
# tabasco (optional)

1. Place cooked shrimp in food processor. Pulse a few times to chop up shrimp. Or, simply chop with sharp knife.
2. In small bowl, combine chopped shrimp, parsley, lemon juice, salt/pepper.
3. Cover and refrigerate 30 mins-1 hr.
4. When ready to serve, cut off top of tomato. Scoop out inside of tomato.
5. Chop & combine inside of tomato with shrimp mix. (You may discard seeds if you like.)
6. Fill tomato with shrimp mix.
7. Top with a couple dashes of tabasco (optional) and serve.

TIP: This is great using baked fish as well.


# 100g fish or seafood of choice
# 1 chopped tomato
# 2 c broth
# 2-3 cloves minced garlic
# 1 bay leaf
# 1 t dehydrated minced onion
# 1 t parsley
# 1/4 t oregano
# 1/4 t basil
# 1/8 t rosemary
# 1/8 t fennel seeds
# salt/pepper to taste
# tabasco

1. Combine minced onion, parsley, oregano, basil, rosemary, and fennel seeds in food processor or grinder. Grind.
2. Add seasonings and all other ingredients except for seafood & tabasco in saucepan.
3. Bring to a boil. Reduce heat, cover, and simmer for 30 mins.
4. Add fish and return to boil.
5. Reduce heat, cover, and simmer 5-15 mins.
6. Remove bay leaf.
7. Top with a few dashes of tabasco just before serving.

NOTE: For the tomato on this dish, chop up a few slices of tomato and then add 2 T of sugar free natural tomato sauce for a slightly more tomatoey taste.

Curried Broiled Fish

# 100g fish
# 1 sliced tomato
# 1/2 lemon
# 1/2-1 t curry seasoning

1. Preheat broiler.
2. Place fish on broiler rack.
3. Squeeze 1/2 lemon over fish.
4. Sprinkle with curry seasoning.
5. Place tomato slices on top of fish.
6. Broil 8"-10" away from broiler for 10-15 mins until tomato starts to blacken.
7. Serve.

NOTE: This includes both your meat and vegetable for this meal.

Biz's Famous Creole Catfish

There have been a few menu items that I've seen Biz post on her blog that I wanted to find out how she made them. With her permission, I'll be posting a few of those over the weekend. I tried this one tonight and it was SO good. The fish just falls apart in your mouth. Enjoy!

* 100g catfish (or any whitefish)
* 1 chopped tomato
* 1/2 c water
* 1 t minced onion
* 1-2 t cajun seasoning

1. Preheat pan over MED-HI heat.
2. Cut fish into bite size pieces.
3. Place fish in ziplock bag. Add minced onion & cajun seasoning to coat.
4. Pan fry coated fish in pan with water.
5. Cook 3-4 mins. If all the water cooks off, add more as needed.
6. Add chopped tomato & stir fry for another 5-10 mins until tomatoes become tender and dish becomes more soupy.

Down. Set. Chili!

# 100g ground steak
# 1 tomato
# 1/2 c water or broth
# 3-4 cloves minced garlic

Seasonings (to taste):
# 1/2 t onion powder
# 1/2 t oregano
# 1/4 t cumin
# 1/4 t black pepper
# 1/4 t cayenne
# 1/4 t basil
# 1/4 t thyme

1. Preheat pan over MED heat.
2. Add minced garlic and 1 T of the water/broth to pan.
3. Saute 2-3 mins. Be sure not to burn the garlic. Add more water/broth as necessary.
4. Increase heat to MED-HI.
5. Add ground steak and saute until brown - about 5 mins.
6. Add all seasonings and cook an additional 3 mins. Continue to add more water/broth as necessary.
7. While that is cooking dice 1/2 of tomato and place other 1/2 in food processor or blender to puree.
8. Mix in tomatoes, puree, and rest of broth.
9. Turn heat down to MED-LO and simmer until it reaches desired consistency.

TIP: Mix all my spices together in a small bowl so I can add them all at once.

This can be prepared in advance and frozen. I'll make up batches of this and freeze into individual portions. Then I take it out the night before I'm ready to serve. The kids love taking this for school lunches as well.

Marinara Sauce

# tomato
# water
# basil
# parsley
# onion powder
# garlic (fresh minced)
# salt
# pepper

1. Fill small saucepan with a few cups of water & bring to boil.
2. Score skin of tomato in a few places with serrated knife.
3. Blanch tomato in the boiling water for 1-2 mins.
4. Immediately transfer tomato to ice water to cool and discard boiling water.
5. Remove skin of tomato and discard skin.
6. Preheat small non-stick saucepan over MED-HI heat.
7. If want chunky sauce, crush tomato with your hands in saucepan (discard stem). If you prefer smoother sauce, puree tomato in blender or food processor then add to pan.
8. Add garlic, onion powder, salt, pepper.
9. Bring to low boil, then immediately reduce heat to low, cover & simmer for 15 mins, stirring often to keep tomato from sticking.
10. Turn heat up to MED.
11. Add parsley, more garlic, and basil.
12. Cook 5-10 more minutes, stirring constantly. While cooking, start adding water 1T at a time until it reaches your desired consistency. I usually end up adding 3-4T of water.

NOTE: Add any spices that you prefer to this. Measure them, and just toss in a bit of each.

Steak (or Chicken) Pizzaiola

# 100g steak (or chicken)
# tomato (diced)
# 2-3 cloves minced garlic
# 1 t oregano
# 1 t basil
# 1/4 t chili powder
# black pepper

1. Preheat oven to 350.
2. Place 1/2 of the diced tomato in casserole dish.
3. Add meat on top of tomato and top with minced garlic.
4. In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of steak.
5. Cover tightly with aluminum foil or with lid.
6. Bake 45-60 mins.

TIP: If using chicken, sear each side for a minute or two in a frying pan with a dash of salt/pepper (until just browned). Then follow with same steps as above.

Tomato Soup

I was in the mood for soup today so tried to whip up a tomato soup that was on protocol. This ended up being just the right amount & was really delicious. A great new way to enjoy your tomatoes. :)

# 170g tomato (this was my allowed amount - yours may vary)
# 1 clove minced garlic
# 1/2 c water
# 3/4 t basil (vary to taste)
# 1/2 t onion powder
# salt
# black pepper

1. Preheat broiler.
2. Cut tomato(es) in half.
3. Place tomato(es) on nonstick baking sheet. Flat side down.
4. Broil for 5-10 mins, or until the skins are blistered and blackened.
5. Let cool, then remove skins & seeds.
6. In a medium sized saucepan, heat 1/4 c water over medium heat.
7. Add onion powder & cook for 5 minutes.
8. Add garlic & cook for 2 more minutes.
9. While that's cooking, place tomato(es) in a blender or food processor and puree until smooth.
10. Stir tomato puree into saucepan and add the rest of your water (1/4 c).
11. Bring to a boil then reduce to simmer for 5 minutes.
12. Stir in basil and season with salt & pepper.