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Ingredients
Mojito Marinade
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1 cup orange juice
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½ cup lemon juice
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1 tablespoon salt
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1 tablespoon onion powder
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1 tablespoon garlic powder
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1 teaspoon black pepper
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1 teaspoon white sugar
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8 large large scallops
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2 yellow squash, cut into 4 large chunks
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2 zucchinis, cut into 4 large chunks
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1 (8 ounce) package portobello mushroom caps, cut into large chunks
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4 bamboo skewers, soaked in water for 60 minutes
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½ cup fresh basil
Stuffed Tomatoes
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2 large tomatoes, cored
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1 (12 ounce) package microwaveable broccoli in cheese sauce
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1 ½ cups cooked brown rice
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1 slice American cheese, cut into 4 strips
Directions
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Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
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Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
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Preheat oven to 400 degrees F (200 degrees C).
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Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
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Carefully remove tomato insides with a spoon; discard tomato insides.
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Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
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Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
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Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
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Reduce oven heat to 350 degrees F (175 degrees C).
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Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.
Nutrition Facts (per serving)
770 | Calories |
21g | Fat |
99g | Carbs |
56g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 770 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 9g | 45% |
Cholesterol 103mg | 34% |
Sodium 4380mg | 190% |
Total Carbohydrate 99g | 36% |
Dietary Fiber 17g | 61% |
Total Sugars 33g | |
Protein 56g | 113% |
Vitamin C 248mg | 275% |
Calcium 635mg | 49% |
Iron 10mg | 54% |
Potassium 3491mg | 74% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.