Vegetarian Low Cal Low Carb Stuffed Tomato Food

LOW CARB TUNA-STUFFED TOMATOES- 5 NET CARBS

Steps:

• In a bowl, mix tuna, celery, artichoke pieces, mayo, pine nuts, lemon juice, italian seasonings, hot pepper sauce, salt and pepper.
• Stuff each tomato with tuna salad and arrange tomatoes in a microwave safe dish.
• Preheat broiler.
• Microwave on high for 4 min or until filling is hot.
• Remove tomatoes from microwave and top each with shredded cheese, and slide under the broiler for 3 min or until cheese is melted and bubbling.

STUFFED TOMATOES

Steps:

• A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
• Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
• Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.

VEGETARIAN LENTIL STUFFED TOMATOES

Steps:

• Rinse rice and lentils in a strainer.
• Place in a small saucepan and stir in boiling water, cover.
• Cook for 10 minutes over medium heat.
• Meanwhile, melt butter or margarine in a saute pan.
• Add onion, and saute until golden brown over medium low heat.
• Stir in lentil mixture and mint.
• Season generously with salt and pepper.
• Slice the tops off tomatoes, and reserve.
• Scoop out the middles, and reserve.
• Fill tomato shells with lentil mixture, and replace the tops.
• Stand in a baking dish.
• Chop reserved tomato middles, and place in a small bowl.
• Mix in oil and garlic.
• Pour around the stuffed tomatoes.
• Bake in a preheated 450 degrees for 10 to 15 minutes.
• Remove from oven, and serve.

STUFFED CABBAGE, LOW CARB, LOW FAT, BIG FLAVOR

Steps:

• Preheat oven to 300degrees Fahrenheit.
• Core head of cabbage with the tip of a very sharp knife.
• Place in pot of boiling water (enough to completely cover).
• As the leaves begin to soften, pull them off and return head to the water.
• Cut the large thick vein off the back of each leaf in a deep V pattern.
• Mix together the next ten ingredients.
• Place just enough meat mixture on the cabbage leaves so that you can roll up without squishing out the sides. Work from the thickest side towards you, fold over the meat, then fold the sides in and finish rolling away from you.
• Place in glass baking dish, seam side down. Finish stuffing all cabbage leaves with the meat mixture.
• In a large bowl, stir together crushed tomatoes, thyme both peppers, brown sugar substitute and water, (just enough to thin out).
• Pour tomato mixture over the stuffed cabbage, and cover tightly with aluminum foil.
• Bake at 300 about 1-1/2 hours (Until cabbage is quite soft).

VEGGIE-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain., Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, until liquid is reduced by half, about 2 minutes. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil., Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° until heated through, 15-20 minutes.