Baked Parmesan Tomatoes
Eat as a side dish or as a sandwich between slices of whole-wheat country bread.
- tomatoes, halved horizontally
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 4 teaspoons extra-virgin olive oil
- Preheat oven to 450° F.
- Place tomatoes cut-side up on a baking sheet.
- Top with Parmesan, oregano, salt and pepper.
- Drizzle with oil
- Bake until the tomatoes are tender, about 15 minutes.
Nutrition: Per serving – 91 calories; 6 g fat; 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 375 mg sodium; 363 mg potassium.
- 4 soft corn tortillas, cut into 1-by-2-inch strips
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breast, trimmed of fat and diced
- 3 cups frozen bell pepper and onion mix, (about 10 ounces)
- 1 tablespoon ground cumin
- 2 14-ounce can reduced-sodium chicken broth
- 1 15-ounce can diced tomatoes, preferably with green chiles
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons lime juice
- 1/2 cup chopped fresh cilantro
- 3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese
- Preheat oven to 350°F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
- Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes.
- Transfer to a plate using a slotted spoon.
- Add pepper-onion mix and cumin to the pot.
- Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes.
- Add broth, tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more.
- Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute.
- Remove from the heat; stir in cilantro. Serve topped with the toasted tortilla strips and cheese.
Nutrition: Per serving – 357 calories; 12 g fat ( 4 g sat , 4 g mono ); 86 mg cholesterol; 24 g carbohydrates; 37 g protein; 4 g fiber; 775 mg sodium; 231 mg potassium.
- 16 Small fresh mozzarella balls
- 16 Fresh basil leaves
- 16 Cherry tomatoes
- Extra-virgin olive oil (to drizzle)
- Coarse salt & freshly ground pepper, to taste
- Thread mozzarella, basil and tomatoes on small skewers.
- Drizzle with oil and sprinkle with salt and pepper.
Nutrition: Per Serving: cal. 46, Fat, total 3 g, chol. 8 mg, sat. fat 2 g, carb. (g) 1, pro. 3 g, sodium 217 mg, Potassium 34 mg, Fat 1 g
- 17.3 oz package puff pastry
- 4 oz Fontina cheese, grated
- 1.5 lbs tomatoes, cored & sliced thin
- Salt & Pepper
- Thyme sprigs
- Heat oven to 400 degrees F.
- On a lightly floured surface, roll each sheet of pastry to 11 by 11 inches.
- Transfer each to a parchment-lined baking sheet. Cut a -inch-wide strip from each side.
- Whisk egg with a tbsp of water and brush on edges of pastry sheets.
- Line edges with strips forming a border, trimming any overlapping pieces on the corners. Place baking sheets in fridge or freezer, about 15 min.
- Brush border with egg mixture. Use a fork to prick pastry within the border, about every 1/2 inch. Bake until just golden, 12 to 15 min.
- Sprinkle center of each tart with half the cheese and arrange half the tomatoes on top. Season with salt and pepper and sprinkle with thyme leaves. Garnish with a few thyme sprigs.
- Return to the oven until the cheese is melted and the pastry is cooked through, about 8 min. Serve warm or at room temperature. 2 tarts, 12 servings.
Nutrition: Per Serving: cal. 145, Fat, total 10 g, chol. 29 mg, sat. fat 4 mg, carb. 10 g, fiber 1 g, sodium (mg) 167.