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Cheese Stuffed Tomatoes


6 tomatoes
1 cup lowfat cottage cheese 1%
1 tablespoon lemon juice
2 tsp margarine
1 8-oz can sliced mushrooms
3 green onions with tops, sliced thinly
1 tablespoon minced fresh parsley
1 tablespoon flour
1/2 cup cracker meal

In blender or food processor, whip cottage cheese with lemon juice. In a large skillet, melt margarine. Add mushroom-onion mixture. Stir in cottage cheese and cook about 5 minutes. DO NOT BOIL. Stuff tomato shells and bake in a preheated 375 oven for 15-20 minutes.

Per serving: calories: 107 mg. cholesterol: 2 g. fiber: 2 mg. sodium: 386 % calories from fat: 24




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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