SALMON-STUFFED TOMATOES
Number Of Ingredients 0
Steps:
- 1. Cook and drain pasta as directed on package. Rinse with cold water drain.2. Cut stem ends from tomatoes. Remove pulp, leaving 1/2-inch wall. Chop tomato pulp drain. Cut thin slice from bottom of each tomato to prevent tipping.3. Mix pasta, chopped tomato and remaining ingredients. Spoon 1/2 cup pasta mixture into each tomato. Serve with remaining pasta mixture. Or cut tomato shells into halves or fourths divide pasta mixture evenly among tomatoes.*3 cups cold cooked rice can be substituted for the cooked pasta.NUTRITION FACTS: 1 Serving: Calories 400 (Calories from Fat 180) Fat 20g (Saturated 3g) Cholesterol 45mg Sodium 660mg Carbohydrate 37g (Dietary Fiber 3g) Protein 21g % DAILY VALUE: Vitamin A 14% Vitamin C 60% Calcium 24% Iron 16% DIET EXCHANGES: 2 Starch 2 Medium-Fat Meat 1 Vegetable 1 FatChicken-Stuffed Tomatoes: Substitute 2 cups cut-up cooked chicken or turkey for the salmon.Shrimp-Stuffed Tomatoes: Substitute 2 packages (5 ounces each) frozen cooked salad shrimp, thawedTuna-Stuffed Tomatoes: Substitute 1 can (12 ounces) tuna, rinsed and drained, for the salmon.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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