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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a good entre meal in the summertime with all those homegrown tomatoes out there. Use your imagination and add whatever spices suit your own taste. Ingredients:
4 -6 medium tomatoes |
1 cup low fat cottage cheese |
1 tablespoon lemon juice |
2 teaspoons margarine or 2 teaspoons butter |
1 can sliced mushrooms |
1 small onion, chopped |
1 tablespoon flour |
1/2 cup cracker meal |
additional shredded cheese |
Directions:
1. Peel the tomatoes, and then cut in half or quarters.
2. You can scoop out a bit of the pulp if you want, but the more tomatoe you have the better.
3. In a blender, whip together the cottage cheese with the lemon juice.
4. Then melt the margarine in a skillet.
5. Saute the mushrooms and onion till soft, then add the flour and cracker meal.
6. Stir in the cottage cheese mixture, and cook for a few minutes.
7. Place tomatoes in your baking dish, and cover with the cheese mixture.
8. Bake at 375 for 25-30 minutes.
9. Top with additional shredded cheese and heat long enough to melt.
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