Stuffed Tomatoes & Strawberry Shortcake Trifle

I love any food “stuffed.”  Stuffed twice baked potatoes, stuffed chicken and pork, stuffed peppers, and now, stuffed tomatoes!!  They are so summery and fabulous- perfect lunch for a hot summer day.
If you have leftover couscous, this is a perfect use of leftovers.  You could probably do rice or bulgar or any other grain, too!
Stuffed Tomatoes
(serves 2)
2 cups of cooked whole wheat couscous, chilled
1 can tuna, drained
1 Tbsp. Olive Oil
1 lime
1 green onion, chopped
1/4 c. feta cheese
salt & pepper to taste
4 medium-large tomatoes (beefsteak would be my preference, but Roma was all I had on hand)
In a medium bowl, combine the couscous, tuna, oil, juice of lime, green onion, feta, and salt & pepper.  Fluff with a fork until just combined, and chill.
Take your tomatoes and hollow out the core.  Drizzle inside with a little olive oil, salt, and pepper.  
Take the filling out of the fridge and spoon carefully into each hollowed out tomato, and serve.  Serving size = 2 stuffed tomatoes

Last week, I had a leftover pound cake I had put back in the freezer (should an emergency dessert situation arise, lol).  Alas, I had some last minute guests over and wanted a light, summery dessert

Strawberry Shortcake Trifle
(Serves 8-10)

1 (8 oz.) pkg. cream cheese, softened
1/2 c. agave syrup
1 pkg. gelatin
8 oz. greek yogurt
1 c. milk
1 c. whipping cream
1 pound cake, cut into 1/2″ squares
1 pound of strawberries, washed and sliced

Cheesecake cream: In a medium size bowl, combine the cream cheese, syrup, gelatin, greek, and milk with an electric mixer, and cream until smooth.

Whipped Cream: In a large bowl, add whipping cream and beat until fluffy and stiff peaks are formed.

Layer ingredients in trifle dish in this order:
cheesecake cream
whipped cream

…and repeat until the trifle dish is full, ending with whipped cream.  Chill 3 hours, and then serve!

MMMmmmmm.  I love a creamy, whippy dessert in the summertime.  Now, if one wanted to, one could substitute the pound cake for angel food cake, the whipped cream for sugar free cool whip, and the cheesecake cream for cheesecake pudding, and it would be easier, amazingly delicious and much healthier, still!

*Looking back at my recipe for the Smore’s Cookies, I realize I left out where the chocolate chips go in!  Add in the chocolate chips while the dough is resting, before scooping into 1″ balls and baking.  Lol!!

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