Wednesday, March 16, 2011

Low-Point Macaroni Stuffed Tomato

I know what I'm going to make often this summer! This perfect light and delicious entre' can be served on a bed of lettuce, with a side of cottage cheese, or anything else you enjoy. With this easy recipe, you can make this as a meal or a side dish; it's up to you. You'll just want to make it often. :)

Low-Point Macaroni Stuffed Tomato
- 2 large tomatoes
- 2 oz. cooked ham, diced
- 1/2 cup uncooked elbow macaroni
- 3 Tbs fat-free mayonnaise
- 3 Tbs fat-free sour cream or Lite sour cream
- 1/4 cup four-cheese blend shredded cheese
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. dill weed
In a small saucepan, boil the elbow macaroni until done. Drain and rinse with cool water. Cut the tops off of the tomatoes and scoop out insides with a spoon. Turn tomatoes over onto a paper towel and let the juice drain out. Set aside. In a medium bowl, combine ham, mayo, sour cream, onion powder, garlic powder, dill weed, and cheese. Stir in macaroni and combine well. Spoon a (generous) 1/2-cup portion mixture into each tomato, filling it to the top. Sprinkle with a little pepper and serve. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 2
Serving size - 1
Points per serving - 4.8
The last time I made this, I was able to spoon mixture into 3 medium tomatoes as opposed to 2 large. If you decide to do that, the points per each tomato is 3.2.

"You only live once; but if you do it right, once is enough." - Mae West

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