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Tomatoes Rockefeller

 Tomatoes Rockefeller
This side dish from Linda Roberson of Collierville, Tenessee goes great with a variety of meats, especially beef. "The topping freezes well and may be spread thinner to cover more tomato slices, if needed,” she adds. —
6 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup dry bread crumbs
  • 3 green onions, chopped
  • 1 tablespoon butter, melted
  • 1 teaspoon Italian seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1/8 teaspoon hot pepper sauce
  • 1 package (10 ounces) frozen creamed spinach
  • 2 large tomatoes
  • 1/4 cup shredded Parmesan cheese

Directions

  • In a large bowl, combine the first 11 ingredients. Cook spinach
  • according to package directions; stir into egg mixture.
  • Cut each tomato into six slices; arrange in a single layer in a
  • 13-in. x 9-in. baking dish coated with cooking spray. Mound 2
  • tablespoons of spinach mixture on each slice.
  • Bake, uncovered, at 350° for 30 minutes. Sprinkle with Parmesan
  • cheese. Bake 5-10 minutes longer or until a thermometer reads
  • 160°. Yield: 6 servings.

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Tomatoes Rockefeller (continued)

Nutritional Facts: 2 spinach-topped tomato slices equals 190 calories, 8 g fat (3 g saturated fat), 114 mg cholesterol, 595 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.