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Hot
Tuna Stuffed Tomato Bowls
Makes 4 serving(s)
WHAT'S IN IT?
4 large tomatoes, firm but ripe
3 (3-ounce) cans light tuna in water or 1 (9.75-ounce)
can chicken breast in water, drained and flaked
1/2 cup shredded Cheddar cheese
1 ounce baked potato chips (about 11 chips)
1/4 cup light mayonnaise
1/4 cup sour cream
1/2 teaspoon onion powder
1 handful fresh Italian parsley for added eye
appeal if you like
STUFF YOU NEED
Cutting board
Cutting knife
Spoon
Can opener
Fork
Medium-size mixing bowl
Dry measuring cups
Measuring spoons
Cooking spray
Casserole dish with lid
Potholders
HOW TO PUT IT TOGETHER
1. Preheat the oven to 350°F. (Ask an adult
for permission to use the oven.)
2. On a cutting board, cut a slice
from the tops of tomatoes. Save the tops. Hollow
out each of the tomatoes by scooping out the insides
with a spoon. You'll end up with tomato "bowls"!
3. Zoom open the tuna (or chicken)
can(s) with a can opener. Drain the extra liquid
from the can by squeezing in the lid of the can,
pressing on the tuna (or chicken) over a sink.
Carefully remove the lid.
4. With a fork, flake the tuna (or
chicken) into a medium-size mixing bowl.
5. Whoosh in the cheese from a dry
measuring cup.
6. Crumble in the chips by smashing
them a little with your hands.
7. Wallop in the mayonnaise and
sour cream from dry measuring cups.
8. Sprinkle in the onion powder
from the measuring spoon.
9. Crank the mixture together with
the spoon.
10. Coat the casserole dish with
cooking spray.
11. Fill each tomato "bowl"
with 1/4 of the mixture. Sit the stuffed tomato
"bowls" in the casserole dish. Pop on
the tomato tops.
12. Cover the dish. Bake for 30
minutes.
13. Remove carefully from the oven
with potholders. Serve the Hot Tuna Stuffed Tomato
Bowls with a sprinkling of parsley, if you want
to make them extra special.
WHY IT'S GOOD FOR YOU
Per serving:
270 Calories, 14 g Total Fat, 6 g Saturated Fat,
50 mg Cholesterol, 480 mg Sodium, 15 g Total Carbohydrates,
2 g Dietary Fiber, 6 g Sugars, 22 g Protein, 25%
Vitamin A, 45% Vitamin C, 15% Calcium, 10% Iron
©2006 IFIC Foundation
and Kidnetic. Printed with permission.
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