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    Fish: Salmon & Pasta-Stuffed Tomatoes


    Source of Recipe


    Unknown

    Recipe Introduction


    Plan ahead…needs to chill 4 to 24 hours

    Makes 4 servings.

    1 cup four-color corkscrew macaroni
    1 (7-1/2-ounce) can salmon, drained, flaked, and skin and bones removed
    1/2 cup plain low-fat yogurt
    1/2 cup shredded cucumber
    1/4 cup shredded carrot
    2 tablespoons reduced-calorie mayonnaise or salad dressing
    1/4 teaspoon dried dill weed
    4 medium tomatoes

    Cook macaroni according to package directions. Drain; set aside.

    Combine salmon, yogurt, cucumber, carrot, mayonnaise or salad dressing, dillweed, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Toss with pasta. Cover; chill 4 to 24 hours.

    Meanwhile, for tomato cups; cut out 1/2 inch of the core from each tomato. Invert tomatoes. For each, cut from the top to, but not quite through, the stem end, making 6 wedges.

    To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon-pasta mixture.

    One serving equals: 15g protein…19g carbohydrate…6g fat…3mg cholesterol…452mg sodium

 

 

 

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