1001 Low-Fat Vegetarian Recipes: Greens-Stuffed Baked Tomatoes

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Greens-Stuffed Baked Tomatoes

 

Recipe By :1001 Low-Fat Vegetarian Recipes, by Sue Spitler with Linda R.

Yoakam

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 medium tomatoes

10 ounces turnip greens -- coarsely chopped and cooked (fresh or

frozen)

1/2 teaspoon dried chervil

1/2 teaspoon dried marjoram

salt and pepper -- to taste

1 tablespoon fat-free Parmesan cheese -- grated

1 tablespoon dry bread crumbs -- (unseasoned)

 

Cut thin slice from tops of tomatoes; scoop pulp from tomatoes, discarding

seeds. Chop tomato pulp and mix with turnip greens and herbs; season to

taste with salt and pepper.

 

Fill tomatoes with turnip greens mixture and place in baking pan. Sprinkle

tops of tomatoes with combined cheese and breadcrumbs. Bake at 350ºF until

tender, about 20 minutes.

 

Per Serving: Calories: 42; % Calories from fat: 11; Fat: 0.6 gm.;

Saturated fat: 0.1 gm. Cholesterol: 0 mg.; Sodium: 42 mg.; Protein: 2.1

gm.; Carbohydrate; 9 gm. Exchanges: Vegetable: 2

 

S(ISBN):

" 1-57284-032-3 (pbk.) "

Copyright:

" 2000 Sue Spitler "

 

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Per serving: 46 Calories (kcal); 1g Total Fat; (10% calories from fat); 2g

Protein; 10g Carbohydrate; 1mg Cholesterol; 49mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : We've used turnip greens, but any other flavorful greens, such as

kale, mustard greens, or spinach, may be substituted.

Nutr. Assoc. : 0 0 0 0 0 0 0