Baked Parmesan Turkey Bacon Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tomatoes - about medium size.1 Tbsp of garlic (I used the minced garlic in the jar)2 pieces of cooked turkey bacon. (I like butterball the best)Shredded Parmesan cheese - just enough to sprinkle a little on each tomato slice. (abt 2 Tbsp)Pam Olive oil spray1 tsp cajun seasoning (opt)1 tsp cracked pepper
Preheat oven to 400 degrees.
Cook the turkey bacon, slightly underdone (it will cook more with the tomatoes).
Slice each tomato into 4 slices abt 1/2 inch thick. Spray a cookie sheet with Pam or any other olive oil spray.
Place tomato slices on the cookie sheet. Season tomatoes with pepper and cajun seaonsing (if you like a little bit of spice).
Spread garlic and bacon evenly over the tomatoes.
Top with a little amount of parmesan cheese - just enough to give it a little flavor.
Spray tomatoes lightly with olive oil spray.
Cook at 400 degrees for about 20 minutes.
The tomatoes will look 'soft' and the edges will look a little browned.
Serve warm - 2 slices each.
Number of Servings: 4
Recipe submitted by SparkPeople user CATHYPRICE.
Cook the turkey bacon, slightly underdone (it will cook more with the tomatoes).
Slice each tomato into 4 slices abt 1/2 inch thick. Spray a cookie sheet with Pam or any other olive oil spray.
Place tomato slices on the cookie sheet. Season tomatoes with pepper and cajun seaonsing (if you like a little bit of spice).
Spread garlic and bacon evenly over the tomatoes.
Top with a little amount of parmesan cheese - just enough to give it a little flavor.
Spray tomatoes lightly with olive oil spray.
Cook at 400 degrees for about 20 minutes.
The tomatoes will look 'soft' and the edges will look a little browned.
Serve warm - 2 slices each.
Number of Servings: 4
Recipe submitted by SparkPeople user CATHYPRICE.
Nutritional Info Amount Per Serving
- Calories: 43.5
- Total Fat: 2.3 g
- Cholesterol: 8.0 mg
- Sodium: 140.4 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.7 g
- Protein: 2.7 g
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