Baked Parmesan Tomatoes Recipe
4 Servings(Per serving):
Calories: 91, Saturated Fat: 2g, Sodium: 375mg, Dietary Fiber: 2g, Total Fat: 6g, Carbs: 6g, Cholesterol: 4mg, Protein: 3g
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
1. 4 medium tomato(es), halved horizontally
2. 1/4 cup(s) cheese, grated Parmesan
3. 1 teaspoon oregano, fresh, chopped
4. 1/4 teaspoon salt
5. pepper, black ground, to taste
6. 4 teaspoon oil, olive, extra virgin
1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet.
3. Top with Parmesan, oregano, salt and pepper.
4. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
White Rice and Veggies5 servings; Calories 114; Total Fat 1 g; Cholesterol 1 mg; Protein 4 g; Sodium 602 mg; Carbohydrates 22 g; Fiber 1.9 g
1 1/2 cups chicken broth
1/2 cups onions, chopped
1/2 cups long-grain white rice, cooked
1 c canned peas, drained
1/2 tsp black pepper
1 tbsp parsley
1/2 cups bell peppers, chopped
In a saucepan, heat broth to boiling. Stir in rice, and pepper. Cover and simmer for 30 minutes. Stir in bell peppers and onions; return to boiling. Cover and simmer about 15 minutes more or till rice is tender. Stir in peas and parsley; heat through.
Mixed Vegetable Grill with Feta Cheese
Makes 6 servings, Calories 90
2 cups (1/2-inch-thick) zucchini slices
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup (1/2-inch-thick) green pepper strips
1 cup tomato wedges
1/2 cup (1/4-inch-thick) onion rings
1 Tbsp. chopped fresh oregano, crushed
1 Tbsp. olive oil
-MIX all ingredients
-WRAP mixture in double thickness of foil. Place on grill over medium coals.
-GRILL 10 minutes. Turn packet over. Grill 8 minutes or until vegetables are tender or use your stove. Cook and stir zucchini, pepper and onion in oil in large non-stick skillet on medium-high heat until vegetables are tender. Stir in tomato; cook 1 minute. Stir in feta cheese. Serve immediately. Makes 6 servings.