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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