- 2 large tomatoes
- 1/2 cup rice
- 1/2 cup shredded American cheese
- salt and pepper to taste
Cut 1/2 inch off the tops off each tomato. Scoop out some of the tomato pulp, leaving about a
3/4 inch thick shell.
Mix other ingredients together and pack lightly into tomato shells, saving a little cheese to
sprinkle on top of each stuffed tomato. Place in small baking dish and bake for 15 -20 minutes
in preheated 350 degree oven, or until piping hot.
Do not overcook.
Other stuffings may be used, as follows:
No. 1 – 1/4 cup cooked rice, 1/2 medium pepper, chopped; 4 large mushrooms, sliced and
sauteed; 1/4 cup shredded cheddar cheese (or other cheese).
No. 2 – 1/2 cup cooked (or canned) corn; chopped tomato pulp, 1/2 medium pepper, chopped;
1/2 chopped pimento
No. 3- Cottage cheese and chopped nuts, topped with minced parsley
No. 4 – You may create your own from allowed foods
- 1 acorn squash
- 1/2 tsp. salt
- 1 medium apple, chopped
- 1/2 tsp. lemon juice
- 5 whole pecans or walnuts, chopped
- 1 pecan or walnut, halved
- 1 tsp. artificial brown sugar sweetener
Preheat oven to 400 degrees. Cut acorn squash into halves lengthwise and scrape out seeds
Place halves in baking pan with cut sides down and pour 1/2 inch of water into pan around
them. Bake 20 minutes, or until just tender. Pour off water. Sprinkle salt into squash halves, fill
them with a mixture of the chopped apple, chopped nuts, and lemon juice. Sprinkle sweetener
over the tops of the filled halves. Return to oven and bake 10 minutes, or until filling is piping
hot. Serve with 1/2 nut centered on each half.
Serves 1 or 2.
- 2 medium onions, sliced thin
- 2 medium green peppers, sliced thin
- 1 large clove garlic, crushed
- 1 medium eggplant, peeled and cut into 3/4 inch cubes
- 2 medium zucchini, cut crosswise into 1/4 inch slices
- 5 medium tomatoes, peeled and chopped
- 2 tsp. salt
- Pepper to taste
- 1/2 cup sliced pimento stuffed olives
Coat heavy saucepan with no-stick vegetable spray.
Saut onions, green peppers, and garlic until onions are slightly cooked.
Add all other ingredients except parsley & olives, cover and simmer 25 to 30 minutes until
vegetables are crisp but tender. Stir in parsley and cook 5 to 10 minutes longer, until mixture
reaches thickness you like, stirring occasionally. Add olives. Serve hot or chilled. Serves 4 to 6.
- 1 bunch watercress, washed and trimmed
- 1 cup plain low-fat yogurt
- 1 envelope instant onion broth or bouillon mix
- salt and pepper to taste
- 1 cup water
- 2 thin slices lemon
Puree all ingredients except water and lemon in a food processor or blender. Pour into
saucepan, add water and seasonings to taste, and bring just to a boiling point, stirring. Spoon
into two soup bowls and float a slice of lemon on each serving. Eat while piping hot. Serves 2.
(This recipe may be prepared with broccoli, cabbage, escarole, spinach, Swiss chard, etc.,
instead of watercress.)