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Spinach-Topped Tomatoes




Source of Recipe


Adapted From: Low-Fat & Light Four Ingredient Cookbook – Coffee & Cale

SPINACH TOPPED TOMATOES

WW Points
Serves: 6

1 pkg. (10-oz.) chopped spinach, cooked and drained
1 tsp. low-sodium instant chicken bouillon
1/2 c. hot water
1/4 tsp. nutmeg
3 medium tomatoes

Place spinach in medium bowl. Mix bouillon and hot water and add nutmeg; combine with spinach; mix well. Cut tomatoes in half crosswise and arrange cut side up on baking sheet. Top each with 1/6 of spinach mixture.

Bake at 325º for 30 minutes or until tomatoes are tender, but retain their shape.

One serving equals: 28 calories….5 gm fat…5 mg sodium…2 gm protein…5 gm carbohydrate…0 cholesterol…2 gm fiber ++++ WWP: 0