4 (3/4 lb each) Vidalia onions
1 (12-oz) pkg frozen soy crumbles, thawed
1 cup cooked brown rice
1 pkg (10-oz) frozen peas and carrots, thawed
the grated zest of 1/2 lemon
the juice of 1/2 lemon
1 tsp dried sage
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground allspice
2 cups tomato puree without salt
1/2 cup low-sodium chicken broth
3 tbsp chopped fresh dill
1 tbsp Worcestershire sauce
Trim the bottom of each onion so it will stand upright (But do not cut all the way through. The onion will be stuffed with the vegetables.) Trim around 1/4-inch off the top of the onions. Using a sharp knife or a melon baller, cut out the centers of the onions. Trim off skins and outer layer if necessary. Discard the centers or chop, bag, and freeze for future use.
To make the filling, combine the soy crumbles, rice, 1 cup of the peas and carrots, lemon zest, sage, salt, pepper, and allspice in a medium mixing bowl. Fill the onion cavities with the filling, packing in firmly. Place the onions into a 5 or 6-quart slow cooker/crockpot. Sprinkle remaining peas and carrots around the onions.
Mix the tomato puree, broth, lemon juice, 2 tablespoons of the fresh dill, and Worcestershire sauce in a medium bowl; pour around (not over the top of!) the onions. Cover and cook until the onions are fork-tender - 3 to 4 hours on high or 6 to 8 hours on low.
To serve, sprinkle with remaining 1 teaspoon dill.
Yield: 4 servings
Per serving of 1 stuffed onion with 1/2 cup sauce): 313 calories, 2 g fat, 0 g sat fat, 0 g trans fat, 0 mg cholesterol, 447 mg sodium, 42 g carbs, 9 g fiber, 35 g protein, 127 mg calcium
WW Points = 6