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12
Apr
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Tonight was supposed to be an easy dinner, and it was, though I ended up adding something at the last minute. We planned for TJ’s cabernet pot roast, a delicious, seasoned and ready to cook piece of beef we’ve had before. Along with some sauteed green beans and garlic. The pot roast is wonderful because I am able to find a 1-lb piece, perfect for the two of us. I simply pan sear it to brown it all over then pop in the oven to roast for 30 minutes. Perfection. I realized I had some plum tomatoes I wasn’t going to use this week, so I decided to try out some stuffed tomatoes. I chopped up half of a small onion and a clove of garlic, and sauteed for a couple minutes. I then added a 1/3 cup of whole wheat couscous, about 2/3 cup water, and a handful or two of frozen chopped spinach. I covered and let it simmer for a couple minutes, then seasoned with a little salt and pepper. Meanwhile, I cut the tomatoes in half and scooped out the insides, and arranged them on a foil-lined baking pan. I put about a tablespoon of filling in each tomato half ( I had some filling leftover). And topped each one with some crumbled ligh goat cheese (another TJ’s gem). When the beef was done, I removed it from the oven, covered and let it rest, while I put the tomatoes under the broiler for a few minutes. Overall, another great meal!
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Laura — April 13, 2007 @ 6:02 pm
These look delicious!
Laura — April 5, 2011 @ 1:12 am
These look delicious!