| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Italian |
Low-cal, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
x |
Med Tomatoes |
| 2 |
tb |
Grated Romano Cheese |
| 2 |
c |
Loose pack frozen veggies * |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
* zucchini, carrots, cauliflower, lima beans, and Italian beans
Cut tomatoes in half. Spoon out pulp, leaving a 1/4" thick shell. Reserve
tomato pulp; discard seeds. Chop tomato pulp. Set shells and pulp aside.
In a small saucepan cook frozen veggies according to package directions.
Drain. Stir in chopped tomato pulp. Spoon 1/8 of the veggie mixture into
each tomato shell. Place tomatoes in a 10x6x2" baking dish. Sprinkle with
grated cheese and pepper.
Bake in 350 deg F. oven for 15-20 minutes or till heated through.
******************************************************
Per serving: 53 calories, 3 g protein, 9 g carbohydrates, 1 g fat, 4 mg
cholesterol, 63 mg sodium, 255 mg potassium.
Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
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