4 md Tomatoes
2 tb Romano cheese; grated
2 c Frozen vegetables;
- loose pack *
1/8 t Pepper
* zucchini, carrots, cauliflower, lima beans, and Italian beans
Cut tomatoes in half. Spoon out pulp, leaving a 1/4" thick shell.
Reserve tomato pulp; discard seeds. Chop tomato pulp. Set shells
and pulp aside.
In a small saucepan cook frozen vegetables according to package
directions. Drain. Stir in chopped tomato pulp. Spoon 1/8 of the
veggie mixture into each tomato shell. Place tomatoes in a 10x6x2"
baking dish. Sprinkle with grated cheese and pepper.
Bake in 350°F oven for 15 to 20 minutes or until heated through.
Per serving: 53 cal, 3 g protein, 9 g carbs, 1 g fat,
4 mg cholesterol, 63 mg sodium, 255 mg potassium
