------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Stuffed Tomatoes
Categories: Low-cal, Vegetables
  Servings: 4

      4 md Tomatoes
      2 tb Romano cheese; grated
      2 c  Frozen vegetables;
           - loose pack *
    1/8 t  Pepper

  * zucchini, carrots, cauliflower, lima beans, and Italian beans
  
  Cut tomatoes in half. Spoon out pulp, leaving a 1/4" thick shell.
  Reserve tomato pulp; discard seeds. Chop tomato pulp. Set shells
  and pulp aside.

  In a small saucepan cook frozen vegetables according to package
  directions. Drain. Stir in chopped tomato pulp. Spoon 1/8 of the
  veggie mixture into each tomato shell. Place tomatoes in a 10x6x2"
  baking dish. Sprinkle with grated cheese and pepper.

  Bake in 350°F oven for 15 to 20 minutes or until heated through.

  Per serving: 53 cal, 3 g protein, 9 g carbs, 1 g fat,
  4 mg cholesterol, 63 mg sodium, 255 mg potassium
 
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