Healthy Cooking - Salmon and Pasta Stuffed Tomatoes
This beautiful food is filling, healthy, easy to make, and delicious. All of these traits packed into one delicious meal is very dangerous, so handle with caution! For all of you dieters out there this meal will be a wonderful thing to have in your kitchen arsenal, as well as to impress your friends with! This is probably something you would only see in a high class 5 star kitchen restaurant and you have the recipe now to make it at home!
Choose bright red, medium tomatoes. Insert the point of a sharp knife into each tomato near the core and cut out one half inch of the core. Invert the core. Then cut from the top to, but not quite through, the stem end. Repeat to cut each tomato into 6 wedges.
- 1 cup Four color cork screw macaroni (or any other macaroni)
- 1 can 7 and a half ounce can salmon, drained, flaked, 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 dillweed
- 4 Medium Tomatoes
- Cook macaroni according to package directions. Drain; set aside. Combine salmon, yogurt, cucumber, carrot, mayonnaise or salad dressing, dill-weed, 1/4 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 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. Makes 4 servings.
186 Calories, 15 g protein, 19 g carbohydrates, 6 g fat, 3 mg cholesterol, 452 mg sodium, 570 mg potassium.
Thanks for reading, and good luck with your taste-testing adventure!