Veggie Stuffed Tomatoes - 7g Carbs, 2g Fiber, 2g Sugar
From: www.libertymedical.com
Flavors of the Mediterranean — feta, oregano, garlic and
pepper — season these savory tomatoes.
Prep Time: 20 minutes
Bake Time: 20 minutes
Servings: 5
5 large plum tomatoes (about 1¼ lb total)
1 cup fresh broccoli, finely chopped
1 Tbsp water
1/3 cup old-fashioned rolled oats
3 Tbsp crumbled low-fat feta cheese
1/2 tsp dried oregano leaves
1/2 tsp minced garlic (fresh or bottled)
1/4 tsp coarsely ground black pepper
5 tsp finely shredded Parmesan cheese
Preheat oven to 350 degrees F.
Cut 1/2 inch from stem end of each tomato. Cut a thin slice from the
bottom of each tomato, allowing tomatoes to stand upright. Using
grapefruit spoon or regular spoon, scoop out pulp and seeds from
tomatoes; discard. Place tomatoes in a shallow baking dish.
In small microwave-safe bowl combine broccoli and water. Microwave,
covered, on HIGH for 1 minute. Drain well. Stir in oats, feta cheese,
oregano, garlic and pepper. Spoon into tomatoes. Sprinkle Parmesan
cheese on top. Bake in 350 degrees F oven for 20 to 25 minutes or
until heated through.
Servings: 5
Nutrition per Serving:
54 Calories, 16 Calories from fat, 2g Total Fat, 1g Saturated Fat,
0g Trans Fat, 4mg Cholesterol, 90mg Sodium, 7g Total Carbs,
2g Dietary Fiber, 2g Sugars, 4g Protein
Exchanges: 1/2 starch, 1 vegetable
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