Tuesday, October 14, 2014

Low-Point Seasoned Millet Stuffed Tomatoes


This gluten-free dish can be enjoyed as an appetizer or entree'. It is very easy to prepare and incredibly healthy to eat. Packed with herbs, parmesan, lemon juice and seasonings, this delightful dish would be a beautiful addition to any event. Whether it be a family gathering or just dining alone. It will fill you up without filling you out! :)

Low-Point Seasoned Millet Stuffed Tomatoes


- 1/2 cup whole-grain millet
- 4, vine-ripe medium tomatoes, tops removed and seeds/pulp scooped out and reserved
- 1 Tbs. minced onion
- 1/2 cup zucchini or squash, chopped small
- 1/4 cup packed fresh basil, chopped small
- 1/4 cup packed fresh cilantro, chopped small
- 1/4 cup grated parmesan cheese
- 1/4 cup lemon juice
- 1 Tbs olive oil
- 1/4 tsp. salt (more if desired)
- 1/4 tsp. pepper (more if desired)

Cook millet according to directions. Once cooked, let cool slightly and add the rest of the ingredients. Mix well. Add the reserved tomato pulp, and combine. Spoon mixture into tomatoes (approximately 1/4 cup mixture into each tomato). Eat immediately or refrigerate until you're ready to enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

*Note - you will have leftover millet mixture. Place in a tightly-sealed container and store in refrigerator to enjoy at a later time. (If mixture appears dry setting in the refrigerator for a day or two, add more lemon juice for no extra points or one tablespoon of olive oil for 3.6 additional points.)  OR feel free to core and scoop out more tomatoes for remaining mixture.

Total servings - 4 tomatoes
Serving size - 1
Points per serving - 1.5
Points plus per serving - 2

"Today is going to be a good day. 
Enjoy every last minute." - Anonymous

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