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A month of MEALS
– WEEK 2 –
TUESDAY STUFFED TOMATOES Serves 4 8 large tomatoes 300g rice, cooked according to package instructions 1 medium onion, finely chopped 75g Feta, crumbled 2 tbsp dried mint 2 tbsp dried parsley ½ tsp ground cinnamon Black pepper 1 Preheat the oven to 180°C/160˚C/gas mark 4. Line a large baking tray with parchment paper. 2 Cut the top from each tomato and set aside. Using a teaspoon, remove the flesh from the tomatoes and place in a bowl. Place the tomatoes onto the baking tray. 3 Mash the tomato flesh in the bowl with a fork. 4 Add the rice, onion, Feta, mint, parsley and cinnamon and season with pepper.
14-23 Meals_for_a_month_wk2AA.indd 16
Substitute
You can stuff the tomatoes with a variety of fillings. For a Spanish-style filling, mash four boiled eggs in a bowl, then stir in two crushed garlic cloves, one tablespoon of dried parsley, 50g of breadcrumbs, salt and black pepper and four tablespoons of mayonnaise. This is delicious hot or cold.
Per Serving 386kcals, 5.1g fat (3g
5 Spoon the rice mixture into saturated), 74.6g carbs, 8.6g sugars, 11g each tomato shell and replace protein, 5.5g fibre, 0.23g sodium the tops so they rest on top v T J v LF GF of the rice. 6 Bake for 10 minutes until the tomatoes are tender.
31/05/2013 14:44
