Try this Stuffed Tomatoes recipe, or contribute your own.
Suggest a better description* 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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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 28 | ||
Calories from Fat: 17 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 7.4mg | 2 % | |
Sodium 85.1mg | 3 % | |
Potassium 6.5mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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