Cream Spinach Stuffed Tomato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp. Olive Oil1 Leek, Cut in half, cleaned & chopped1 - 9oz Frozen Chopped Spinach, thawed and drained well1 Cup Half & Half1 Large Tomato cut in half through the middle2 slices White American CheesePepper to tastePinch of Salt (optional)
Put 1 tbsp. Olive Oil in pan on medium heat. Put Clean, Chopped Leeks to sauté until softened. Add Spinach that is drained well. Stir to heat the spinach. Add Pepper & Salt. Add 1 cup Half & Half. Continue to heat on low to medium heat until the sauce thickens and is no longer watery.
Cut the Tomato in half through the middle. Scoop out most of the inside of the tomato. Fill the center with the Cream Spinach & Leek mixture. Top with 1 slice of White American Cheese.
Bake at 350 for about 20 minutes until you see the cheese starting to bubble / brown.
Serving Size: Makes 2 servings with about 1/2 of cream spinach set aside
Number of Servings: 2
Recipe submitted by SparkPeople user DEBBIEPILSUDSKI.
Cut the Tomato in half through the middle. Scoop out most of the inside of the tomato. Fill the center with the Cream Spinach & Leek mixture. Top with 1 slice of White American Cheese.
Bake at 350 for about 20 minutes until you see the cheese starting to bubble / brown.
Serving Size: Makes 2 servings with about 1/2 of cream spinach set aside
Number of Servings: 2
Recipe submitted by SparkPeople user DEBBIEPILSUDSKI.
Nutritional Info Amount Per Serving
- Calories: 254.6
- Total Fat: 18.5 g
- Cholesterol: 39.2 mg
- Sodium: 356.3 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.8 g
- Protein: 8.1 g
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