Day #7: Stuffed Tomatoes and Oven Roasted Parmesan Broccoli

Some cheese and oven lovin’ for those vegetables


Basil and Corn Stuffed Tomatoes

This recipe is fairly simple but it still offers two learning objectives. It offers a chance to get acquainted with the flavour of basil, a versatile and aromatic herb.

It also offers a peek into a new way to do vegetables- stuffing them. Stuffing vegetables is a great way to add some sophistication, texture, and flavour to vegetable sides. It also makes the side a little bit more filling. Vegetables can be stuffed with anything you choose: meat, grains, other vegetables, herbs, or a combination of these ingredients.



6-10 tomatoes
1/2 cup cooked brown rice
1/2 cups fresh sweet corn
1 clove garlic (minced)
a bunch of basil ribbons
salt and pepper to taste
grated cheese

Directions can be found at Pinch of Yum. Recipe adapted from Pinch of Yum by Lindsay.


They were nice. Something felt as though it was missing though. Perhaps because I used regular frozen corn instead of sweet corn? I was short on basil leaves as well and perhaps that also affected the final result. Overall they were okay.

Oven Roasted Parmesan Broccoli

I chose this recipe because I thought it would be a simple mix-up from my usual method of steaming broccoli.


2 cups of broccolli
1/4 cup olive oil
1/2 teaspoon garlic salt
1/3 cup fresh shredded parmesan cheese

Directions found on Six Sisters Stuff. Recipe adapted from Six Sisters Stuff by Camille.


They were okay. Make sure not to overcook your broccoli. I kept cooking the broccoli even though it was soft because I was hoping to brown it. I overcooked it.

Salt and Pepper Chicken

Salt and pepper can actually go pretty far. When you don’t have any time to marinade or don’t feel like throwing a rub together, it is a nice easy fall back.


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