Cottage Cheese Stuffed Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 278.7
- Total Fat: 5.6 g
- Cholesterol: 15.0 mg
- Sodium: 1,047.8 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 6.5 g
- Protein: 26.7 g
View full nutritional breakdown of Cottage Cheese Stuffed Tomatoes calories by ingredient
Introduction
I'm not a cottage cheese or olive fan normally, but I love this recipe! It's a healthy, hearty stuffed tomato meal. I'm not a cottage cheese or olive fan normally, but I love this recipe! It's a healthy, hearty stuffed tomato meal.Number of Servings: 4
Ingredients
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4 large tomatoes
24 oz cottage cheese (large or small curd to your preference)
3 oz fat free, seasoned croutons
.5 of a 4.25 oz can chopped black olives
1 cucumber, coarsely chopped
1/3 pint mushrooms, chopped/minced (makes .25 cup)
dash of salt (or to taste)
.5 Tbsp pepper (or to taste)
.5 Tbsp garlic powder (or to taste)
1 tsp cayenne (or to taste)
1 tsp dill weed (or to taste)
Directions
Tomato prep:
1. Cut the tops off of your tomatoes and either discard or chop up.
2. Core the tomatoes and discard of all steam portions (as these are not very pleasant to chew).
3. Remove and save the innards. Chop up any large pieces.
4. Place tomatoes cut side down to dry while you complete the stuffing.
Stuffing:
1. Combine croutons, cottage cheese, olives, cucumber, tomato innards, mushrooms, salt, pepper, garlic powder, cayenne, and dill weed in a very large bowl.
2. Allow to set in the refrigerator for at least 30 minutes but no more than 90 minutes (croutons become too soft) for flavors to combine.
Finishing:
1. Just fill each tomato with stuffing. Any remainder can be piled on top afterward.
**Makes 4 very large portions.**
Number of Servings: 4
Recipe submitted by SparkPeople user MUSICTURNSMEON.
1. Cut the tops off of your tomatoes and either discard or chop up.
2. Core the tomatoes and discard of all steam portions (as these are not very pleasant to chew).
3. Remove and save the innards. Chop up any large pieces.
4. Place tomatoes cut side down to dry while you complete the stuffing.
Stuffing:
1. Combine croutons, cottage cheese, olives, cucumber, tomato innards, mushrooms, salt, pepper, garlic powder, cayenne, and dill weed in a very large bowl.
2. Allow to set in the refrigerator for at least 30 minutes but no more than 90 minutes (croutons become too soft) for flavors to combine.
Finishing:
1. Just fill each tomato with stuffing. Any remainder can be piled on top afterward.
**Makes 4 very large portions.**
Number of Servings: 4
Recipe submitted by SparkPeople user MUSICTURNSMEON.
Member Ratings For This Recipe
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