Guest guest Posted September 4, 2001 Report Share Posted September 4, 2001 * Exported from MasterCook * Stuffed Tomatoes And Creamed Spinach Recipe By : The Cooking Cardiologist, by Richard Collins, page 57 Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium tomatoes 1/4 cup grated fat-free parmesan cheese 1 cup Egg Beaters -- (egg substitute) 4 teaspoons green onions -- minced salt and pepper -- to taste ***CREAMED SPINACH*** 10 ounces frozen chopped spinach 1 tablespoon Wonderslim Fat/Egg Substitute 2 tablespoons all-purpose flour 1 cup soy milk lite salt and pepper -- to taste 1 tablespoon fat-free grated parmesan cheese Serving Size: 4 Cut thin slice off top of each tomato; remove seeds and pulp, being careful not to pierce side of tomato. Place tomato shells in shallow sprayed baking dish, sprinkle 1 tablespoon parmesan cheese inside each tomato. Pour 1/4 cup Egg Beater into each tomato. Top with onion, salt and pepper. Bake 15 to 20 minutes in a 375 degree oven until eggs are set. Creamed Spinach: Thaw chopped spinach, press to remove all moisture; set aside. In a medium saucepan over medium heat, mix together Wonderslim Fat/Egg Substitute and flour; stir and cook until bubbly. Slowly stir In milk. Stir and cook until thickened. Add spinach; continue cooking over low heat, stirring constantly abort 5 minutes or until spinach is tender. Season with salt, pepper and cheese. Serve with baked tomatoes. Nutritional analysis: Calories 207.7, Fat 1.5, Cholesterol 0, Carbohydrate 26.6, Protein 19.4, Sodium 494, Potassium 698, Calcium 132 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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