Beef Stuffed Tomato HCG Phase 2
Ingredients:
1 lb. extra lean ground beef
4 lrg. tomatoes
½ med. onion, chopped
2 stalks celery, chopped
1 small zucchini, grated
1 clove garlic, minced
1 t. cumin
Salt and pepper to taste
4 lrg. tomatoes
½ med. onion, chopped
2 stalks celery, chopped
1 small zucchini, grated
1 clove garlic, minced
1 t. cumin
Salt and pepper to taste
Procedure:
Preheat oven to 350 degrees
Cut tops off tomatoes; scoop out pulp and reserve. Brown ground beef in a large skittle over
medium-high heat. Add tomato pulp, onion, celery, zucchini, garlic and seasonings. Cook and
stir until vegetables are tender. Remove from heat. Lightly mist a shallow baking dish with olive
oil pan spray and place each tomato into the baking dish. Stuff each tomato shell equally with
the meat mixture, spooning any leftover into the bottom of baking dish.
Bake for 20 minutes. Serve each with leftover meat from baking dish spooned around the
tomato.
Cut tops off tomatoes; scoop out pulp and reserve. Brown ground beef in a large skittle over
medium-high heat. Add tomato pulp, onion, celery, zucchini, garlic and seasonings. Cook and
stir until vegetables are tender. Remove from heat. Lightly mist a shallow baking dish with olive
oil pan spray and place each tomato into the baking dish. Stuff each tomato shell equally with
the meat mixture, spooning any leftover into the bottom of baking dish.
Bake for 20 minutes. Serve each with leftover meat from baking dish spooned around the
tomato.
Makes 4 servings
Calories: 205 per serving Fat: 5g.
Calories: 205 per serving Fat: 5g.
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