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Wednesday, February 26, 2014

Farmers market Stuffed Tomatoes

Farmers Market Stuffed Tomatoes

Here’s a splendid way to serve summer’s sweet harvest whether the ruby hued tomatoes come directly from your garden or the nearest form stand. And those bits of egg and bacon just give this dish extra pizzazz! 

(Serves 4)

4 (medium-sized) ripe fresh tomatoes
¼ cup finely chopped celery
½ cup finely chopped unpeeled cucumber
2 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
 1/3 cup fat-free mayonnaise
2 tablespoons SPLENDA granular
1 teaspoon dried parsley flakes
1/8 teaspoons black pepper
2 tablespoon purchased real bacon bits
3 hard-boiled eggs, chopped 

Cut tops off tomatoes. Cut tomatoes into quarters, being careful not to cut all the way through the bottom. Spread wedges slightly a medium bowl, combine celery cucumber, onion, and green pepper. Add mayonnaise, SPLENDA, parsley flakes, and black pepper. Mix gently to combine. Stir in bacon bits and chopped egg. Spoon about ½ cup filling mixture into center of each tomato. Serve at once or cover and refrigerate until ready to serve.
Each serving equals

HE: 1 vegetable * ¾ protein * ¼ slider
13 optional calories
105 calories * 5 gm fat * 7 gm protein
8 gm carbohydrate * 342 mg sodium
30 mg calcium * 2 gm fiber
DIABETIC EXCHANGES: 1 vegetable * 1 meat

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