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SERVES 6
6 stuffed tomatoes
10 ounces fresh turnip greens, coarsely chopped
1/2 teaspoon dried chervil
1/2 teaspoon dried marjoram
1 tablespoon fat-free parmesan cheese, grated
1 tablespoon dry unseasoned breadcrumbs
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6 stuffed tomatoes
10 ounces fresh spinach, coarsely chopped
1 teaspoon lemon pepper seasoning, Mrs. Dash
1 tablespoon fat free feta cheese with garlic and herbs or plain fat free feta cheese
1 tablespoon Italian style breadcrumbs
2 tablespoons fat free mozzarella cheese
1. Cut thin slices from top of tomatoes and scoop pulp from them discarding seeds. Chop pulp and greens. Add herbs
or lemon pepper seasoning and in the second recipe the feta cheese.
2. You can either mix the bread crumbs with this or with the cheese [parmesan or Mozzarella]step.
3. Combine the bread crumbs and cheese if doing so.
4. Fill the tomatoes with the green mixture then sprinkle the cheese or cheese/breadcrumb mixture on top.
5. Bake at 325F to 350F for 15 to 20 minutes or until cheese is golden on top.
6. Notes: Best is local grown garden fresh tomatoes. Make sure it is firm enough to cut but not so firm it is hard.
You want a tomato that will be easy to scoop with a spoon or fork. Be careful NOT to cut the sides when scooping.
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