Monday, August 12, 2013

Baked Stuffed Tomatoes

These tomatoes are diabetic friendly and taste so good you will never guess they are good for you.

3 large Tomatoes
1/2 teaspoon salt
2 cloves Garlic -- minced
1/4 cup Chopped Green Onions
1 teaspoon Dried Thyme
1/2 teaspoon Dried Basil
1/2 teaspoon Black Pepper -- freshly ground
1/2 cup Fine Dry Breadcrumbs
1 tablespoon Olive Oil
1 Cup Parmesan Cheese

Cut the tomatoes in half, seed, and press out the juices, but do not mash. Sprinkle the halves with salt, then turn upside down on a wire cooling rack and let them drain for 10 minutes.

Combine the rest of the ingredients, except the oil, to make the stuffing. Fill the tomato halves with stuffing, and sprinkle with olive oil. Sprinkle Parmesan Cheese on top
Place in a prepared baking dish.

Bake at 400 degrees F for about 10 minutes or until crumbs are a little brown, but tomatoes are not too soft.
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Per Serving (excluding unknown items): 73 Calories; 3g Fat (35.4% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 262mg Sodium. 

Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

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