Monday, June 04, 2007
Everyone's used to stuffed tomato recipes including some sort of salad inside it - chicken salad, tuna, egg - something. But this is totally different and was a great side to go along with the southwest chicken recipe I made to go with it. I totally forgot, though, to take a pic of the finished product LOL
Low Carb Baked Stuffed Tomatoes
* Red Ripe Tomatoes, 3 plum tomato - cut in half, insides scooped out
* Spinach, fresh, 20 leaf (chopped fine)
* Garlic, 3 cloves (crushed)
* Olive Oil, 2 tbsp
* Parmesan Cheese, 4 tbsp
* 4C Low-Carb Breadcrumbs, .75 cup
*red pepper flakes, 1/4 tsp
Preheat oven to 400. Combine spinach, breadcrumbs, garlic & red pepper flakes in a small bowl - set aside.
Cut tomatoes in half lengthwise and remove seeds & juice. Using a spoon, fill with bread crumb mixture. Place in a shallow baking dish. Drizzle with olive oil and season with salt & pepper. Cover with aluminum foil.
Bake 30 minutes. Remove from oven, uncover and top with Parmesan cheese. Broil 1 or 2 minutes more until lightly browned.
* Servings Per Recipe: 3
* Amount Per Serving
* Calories: 231.1
* Total Fat: 12.4 g
* Cholesterol: 6.7 mg
* Sodium: 501.7 mg
* Total Carbs: 13.8 g
* Dietary Fiber: 6.4 g
* Protein: 17.8 g