Baked Stuffed Tomatoes

By á-170456

Ingredients

• 1 package frozen chopped spinach - (10 oz) thawed, and squeezed to remove as much moisture as
• possible
• 1 cup small-curd low–fat (2%) cottage cheese - (8 oz)
• 1/2 cup thinly-sliced scallions white and light
• green parts
• 1/4 cup soft blue cheese crumbled (1 oz)
• 1 can white kidney beans - (14 oz) rinsed, drained
• 2 large tomatoes
• 8 cups mixed salad greens
• 8 thin slices Italian bread toasted

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. Bring large pot of water to a boil.

Meanwhile, in medium bowl, mix spinach, cottage cheese, scallions, blue cheese and 1/2 teaspoon freshly ground pepper until well blended. Gently stir in beans. Set aside.

With small, sharp knife, score an "x" in base of each tomato. Carefully drop tomatoes into boiling water and cook 20 seconds. Remove from water with slotted spoon. When cool enough to handle, peel tomatoes with small sharp knife and cut out cores. Cut each tomato in half through equator. With spoon, scoop out and discard seeds, then remove and discard about half of the flesh from each tomato half.

Stuff tomato halves with spinach–cheese mixture, then place in shallow casserole just large enough to hold tomatoes. Bake until soft and beginning to exude juices, about 20 minutes.

Meanwhile, arrange salad greens in ring on each plate. Carefully transfer one tomato half to center of each ring. Serve with toasted bread slices.

This recipe yields 4 servings.

Per Serving: 389 Cal; 25g Prot; 7g Total Fat (3 Sat. Fat); 58g Carb.; 11mg Chol; 770mg Sod.; 13g Fiber.

Prepare four servings of quick–cooking brown rice. Transfer to a serving bowl and toss with some chopped toasted walnuts, plenty of chopped fresh flat–leaf parsley and a little olive oil.