BROILED SALMON STUFFED TOMATOES
Jan 23, 2007 7:25:23 GMT -8
Post by jjg on Jan 23, 2007 7:25:23 GMT -8
BROILED SALMON STUFFED TOMATOES
Complement this easy dish with crunchy baby carrots and strips of cucumber and bell pepper. Recipe from the American Heart Association Meals In Minutes Cookbook, (c)2000 by the American Heart Association.
1 (7-1/2-ounce) can salmon, skin removed, drained
1/2 cup plain dry bread crumbs
1/4 cup frozen green peas
3 Tbsp Dijon mustard
2 Tbsp snipped fresh parsley
4 large tomatoes (about 8-ounces each)
Preheat broiler.
In a medium bowl, combine all ingredients except tomatoes, stirring well.
Core tomatoes*, leaving a 1/4- to 1/2-inch shell; discard pulp. Stuff tomatoes and place in a small, shallow broiler-proof pan. Broil 5 to 6 inches from heat for 4 to 5 minutes. Move to lowest rack and broil for 5 minutes more. Makes 4 Servings.
*Tip: To core tomatoes, cut about 1/2-inch from the top of the tomatoes. With a grapefruit spoon or other small metal spoon, scoop out the pulp and seeds. If you don't need the tomatoes to retain their shape, you can instead cut them crosswise and squeeze out the seeds and liquid.
Sodium Alert! This recipe not recommended for those on salt-restricted meal plans.
Per (1 Stuffed Tomato) Serving: 165 Cal; 4 g Total Fat (1 g Sat Fat); 21 g Carb; 17 mg Cholesterol; 444 mg Sodium; 13 g Protein; 3 g Fiber.
Exchanges: 1 Starch; 1 Veg; 2 Lean Meat; 1 Fat.
Complement this easy dish with crunchy baby carrots and strips of cucumber and bell pepper. Recipe from the American Heart Association Meals In Minutes Cookbook, (c)2000 by the American Heart Association.
1 (7-1/2-ounce) can salmon, skin removed, drained
1/2 cup plain dry bread crumbs
1/4 cup frozen green peas
3 Tbsp Dijon mustard
2 Tbsp snipped fresh parsley
4 large tomatoes (about 8-ounces each)
Preheat broiler.
In a medium bowl, combine all ingredients except tomatoes, stirring well.
Core tomatoes*, leaving a 1/4- to 1/2-inch shell; discard pulp. Stuff tomatoes and place in a small, shallow broiler-proof pan. Broil 5 to 6 inches from heat for 4 to 5 minutes. Move to lowest rack and broil for 5 minutes more. Makes 4 Servings.
*Tip: To core tomatoes, cut about 1/2-inch from the top of the tomatoes. With a grapefruit spoon or other small metal spoon, scoop out the pulp and seeds. If you don't need the tomatoes to retain their shape, you can instead cut them crosswise and squeeze out the seeds and liquid.
Sodium Alert! This recipe not recommended for those on salt-restricted meal plans.
Per (1 Stuffed Tomato) Serving: 165 Cal; 4 g Total Fat (1 g Sat Fat); 21 g Carb; 17 mg Cholesterol; 444 mg Sodium; 13 g Protein; 3 g Fiber.
Exchanges: 1 Starch; 1 Veg; 2 Lean Meat; 1 Fat.