Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes

PROS

This recipe is a great way to incorporate seafood and vegetables into your diet.

The mojito marinade adds a refreshing citrus flavor to the scallops and vegetables.

The stuffed tomatoes are a fun and delicious side dish.

CONS

Scallops can be expensive and may not be readily available in all areas.

The prep time for this recipe is longer than some other kabob recipes due to the need to soak the bamboo skewers in water for 60 minutes.

The rice and cheese stuffing for the tomatoes is high in calories and may not be suitable for those on a diet.

HEALTH & BENEFITS

Scallops are low in calories and high in protein, making them a healthy choice for a protein source.
Yellow squash and zucchini are low in calories and high in fiber, vitamins, and minerals, making them a healthy addition to any meal.
Portobello mushrooms are low in calories and high in antioxidants and nutrients.

	Mojito Marinade
	1 cup orange juice
	1/2 cup lemon juice
	1 tablespoon salt
	1 tablespoon onion powder
	1 tablespoon garlic powder
	1 teaspoon black pepper
	1 teaspoon white sugar
	8 large large scallops
	2 yellow squash , cut into 4 large chunks
	2 zucchinis , cut into 4 large chunks
	1 package portobello mushroom caps , cut into large chunks
	4 bamboo skewers , soaked in water for 60 minutes
	1/2 cup fresh basil
	Stuffed Tomatoes
	2 large tomatoes , cored
	1 package microwaveable broccoli in cheese sauce
	1 1/2 cups cooked brown rice
	1 slice American cheese , cut into 4 strips

1.	In a bowl, mix together the orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and white sugar to make the mojito marinade.
2.	Thread the scallops, yellow squash, zucchinis, and portobello mushroom caps onto the bamboo skewers.
3.	Brush the kabobs with the marinade and let them sit for 10-15 minutes.
4.	Preheat the grill to medium heat and grill the kabobs for 4-5 minutes on each side until they are cooked through.
5.	For the stuffed tomatoes, slice off the tops of the tomatoes and scoop out the insides.
6.	Microwave the broccoli in cheese sauce according to package instructions.
7.	Mix together the cooked brown rice and cheese sauce.
8.	Stuff the tomatoes with the rice and cheese mixture and place a strip of American cheese on top.
9.	Preheat the oven to 350°F and bake the stuffed tomatoes for 10-15 minutes until the cheese is melted and bubbly.

Mamita’s Mojito Scallop Kabobs with Stuffed Tomatoes

Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes, a perfect combination of seafood and vegetables

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