| October 2004 Missouri Regional Newsletter p.7 |
| FYI Healthy Recipes |
Baked Stuffed Tomatoes Ingredients: 4 plum tomatoes (see note) 1 cup fresh bread crumbs 1/4 cup chopped fresh Italian parsley 2 T nonfat mayonnaise 2 tsp balsamic vinegar 1 clove garlic, minced Salt and black pepper 2 T chopped fresh basil Instructions: Coat a small baking sheet with non-stick spray. Slice the tomatoes in half lengthwise and remove and discard the seeds and pulp, leaving the shells intact. Set on the prepared baking sheet. In a small bowl, combine the bread crumbs, parsley, mayonnaise, vinegar and garlic; add salt and pepper to taste. Fill the tomato shells with the bread crumb mixture. Bake at 350 degrees for 15 to 20 minutes, or until the tomatoes are soft and the stuffing is heated through. Sprinkle with the basil just before serving. Chef's Note: Instead of plum tomatoes, you may use two large garden tomatoes; halve crosswise. Increase the baking time to 25 - 30 minutes, then check for doneness. Allow one half per person. Quantity: Makes 4 servings Nutrition Facts: Amount Per Serving: Calories 67 Percent Total Calories From: Fat 11% Totals and Percent Daily Values (2000 calories): Fat 0.9g, Cholesterol 0mg, Sodium 166mg Brownie Cheesecake Ingredients: 1 package fudge brownie mix 1 tablespoon water 1 teaspoon vegetable oil 1 jar prune baby food 1 egg white Vegetable cooking spray 1 cup nonfat cottage cheese 16 ounces Neufchatel cheese, softened 8 ounces nonfat cream cheese, softened 1 1/2 cups sugar 1 tablespoon vanilla extract 1/4 teaspoon salt 3 eggs 1/4 cup semisweet chocolate, mini morsels continued on page 8 |
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