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Tomatoes Stufffed with Cottage Cheese, Peas and Shrimp
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101 ways to eat cottage cheese

Tomatoes Stuffed With Cottage Cheese, Peas & Shrimp

Recipe By: Cole Publishing Group Recipe Collection
Serving Size: 6

Ingredients: 
  -- 
2 cups small curd cottage cheese 
1/2 teaspoon dried dill weed 
1/2 teaspoon dry mustard 
1/8 teaspoon seasoned pepper 
4  green onions thinly sliced
1 cup thawed frozen peas 
1/4 pound shrimp peeled an cooked
6 medium tomatoes 
  salt 
  watercress sprigs for garnish

Mix cottage cheese, dill, mustard, and pepper until well combined. Fold in onion, peas, and shrimp. If prepared ahead, cover and refrigerate.Divide cottage cheese mixture evenly among the 6 tomatoes, filling them.
 ————— 
Notes: To serve, core tomatoes (peel first, if you wish). Separate each into 6 wedges, cutting almost to, but not through, the bottom. Spread sections slightly. Salt cut surfaces lightly.  Yield: 6 servings.
 
Serving Ideas: Garnish with watercress.


Per serving: 174 Calories; 2g Fat (11% calories from fat); 18g Protein; 22g Carbohydrate; 35mg Cholesterol; 377mg Sodium

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