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Baked Stuffed Tomatoes Categories: vegetables, low fat 4 large firm tomatoes === FILLING === 10 ounces frozen chopped spinach 4 teaspoons margarine 1 tablespoon minced shallots 1 garlic clove; chopped 1 tablespoon parsley chopped 1/4 teaspoon salt Freshly-ground black pepper; to taste === TOPPING === 1/4 cup bread crumbs 1/4 cup grated Parmesan cheese Preheat oven to 350 degrees. Halve tomatoes and scoop out the core and seeds. Place halves into a casserole dish and sprinkle with salt. Thaw spinach and squeeze it dry between paper towels. Fill the tomatoes with the spinach. Mix the margarine, shallots, garlic and parsley. Divide the mixture among the tomatoes. Mix the bread crumbs with the Parmesan cheese. Top the tomatoes with the mixture. Bake until soft (about 15 minutes). Place briefly under the broiler to crisp the topping. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 150; Fat (grams) 7; Percent calories from fat 42; Percent polyunsaturated 12; Percent saturated 12; Percent monounsaturated 18; Cholesterol (milligrams) 5; Sodium (milligrams) 270; Protein (grams) 7; Carbohydrate (grams) 15; Fiber (grams) 3.5. Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 6g Total Fat; (49% calories from fat); 5g Protein; 9g Carbohydrate; 4mg Cholesterol; 382mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Diabetics or those following calorie-controlled diets may count one serving (two tomato halves) as: 1 meat and 1 starch serving. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 4 servings Preparation Time: 0:00 |
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