| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Diabetic, Lowfat, Side dishes |
6 |
servings |
INGREDIENTS
| 6 |
md |
Vine ripened tomatoes; cut in half |
| 2 |
tb |
Minced parsley |
| 2 |
tb |
Fresh lemon juice |
| 2 |
ts |
Olive oil |
| 1 |
tb |
Finely minced garlic |
| 2 |
ts |
Minced chives |
| 1 |
ts |
Minced thyme |
| 2 |
tb |
Low-salt chicken broth; lowfat |
| 1/2 |
c |
Dry bread crumbs |
|
|
Fresh ground pepper; and |
|
|
Salt; to taste |
INSTRUCTIONS
1. Preheat the oven to 400 degrees. Prepare the tomatoes and set aside.
2. Combine the remaining ingredients except for the bread crumbs, pepper
and salt. Add the bread crumbs and mix well. Season with pepper and salt
and spread the mixture evenly over each tomato half.
3. Place the tomatoes in a baking dish and bake until the top is slightly
browned, about 10 minutes.
6 servings/ serving size: 1 tomato : Calories: 85; Calories from fat: 23;
Total fat: 3 grams; Saturated fat: 0 grams; Cholesterol: 0 grams; Sodium:
95 mg; Carbohydrate: 15 grams; Dietary Fiber: 2 grams; Sugars: 5 grams;
Protein: 3 grams.
Robyn Webb (book unknown) http://www.robynwebb.com/recipes/recipes.html
Recipe by: Robyn Webb 1997
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Jan 21,
1999, converted by MM_Buster v2.0l.
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