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Saturday, September 25, 2010

Day 62: Vera Cruz Tomatoes

The original recipe is here.  I used roasted chicken and low-fat sour cream.  Bacon would taste better, of course.


4 firm ripe tomatoes (I only buy vine-ripened tomatoes because they actually smell and taste like tomatoes, even though not as good as home-grown)
3 slices bacon (I used leftover roasted chicken)
1/4 cup chopped onion
8 ounces fresh spinach, stems snipped
1/2 cup sour cream (low-fat)
1/4 teaspoon hot pepper sauce (used salsa)
Salt to taste
1 tsp Olive Oil
1/2 cup shredded Mexican cheese blend (low-fat)


1.Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish with non-stick spray.

2.Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.

3.Cook onion in olive oil until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, chicken, and salsa.

4.Sprinkle tomato shells with salt; fill evenly with chicken and spinach mixture. Place tomatoes in a prepared baking dish.

5.Bake in a preheated oven until hot, 20 to 25 minutes. Remove and top evenly with shredded cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
We enjoyed this yummy dish with a simple lettuce salad as a delicious and light dinner.  S. also had a slice of leftover cake.  I sipped hot tea instead... sigh... losing weight is worth a little sacrifice, right?

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