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Golden Nugget Stuffed Tomatoes




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4





List of Ingredients



• 4 (large sized) ripe tomatoes
  
• 3 tablespoons (3/4 ounce) dried fine bread crumbs
  
• 1 1/2 cups fresh or frozen whole-kernel corn, thawed
  
• 1/4 cup finely chopped onion
  
• 1/4 cup finely chopped celery
  
• 2 tablespoons Land O Lakes no-fat sour cream
  
• 1 teaspoon dried basil
  
• 1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat mozzarella cheese
  
• 1/4 cup water
  






Instructions



1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. Cut a thin slice off the top of each tomato. Scoop out and discard pulp. In a medium bowl, combine bread crumbs, corn, onion, and celery. Stir in sour cream and basil. Evenly spoon mixture into tomato shells. Arrange stuffed tomatoes in prepared baking dish. Sprinkle a full tablespoon of mozzarella cheese over top of each. Pour water around bottom of tomatoes in baking dish. Bake for 30 minutes or until tomatoes are tender. Serve at once.
   






Final Comments


HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

Each serving equals:
HE: 1 1/4 Vegetable, 1 Bread, 1/2 Protein, 8 Optional Calories
****************************************
142 Calories, 2gm Fat, 7gm Protein, 24gm Carbohydrate,
141mg Sodium, 108mg Calcium, 3gm Fiber
****************************************
DIABETIC: 1 Vegetable, 1 Starch, 1/2 Meat

"Corn... On & Off the Cob Cookbooklet, page 38."