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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 325� 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

 

 

 

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