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Healthy Scalloped Tomatoes
Warm and comforting, this old-fashioned side dish is a great way to use up garden bounty. From West Salem, Wisconsin, Norma Pipe says, "I lightened the original recipe by using less butter and flour and only a bit of honey."
Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 tablespoon honey
- 2 teaspoons prepared mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 slices whole wheat bread, toasted and cubed
- 4 cups chopped fresh tomatoes
Directions
- 1. In a nonstick skillet, cook onion and celery in butter until tender. Stir in the flour until blended; cook 1 minute longer. Stir in the honey, mustard, salt and pepper until blended. Stir in bread cubes and tomatoes.
- 2. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
Nutrition Facts
3/4 cup: 88 calories, 3g fat (1g saturated fat), 5mg cholesterol, 304mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
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