A few weeks back, the kind folks at Hungry Girl sent me the cookbook Hungry Girl 300 Under 300: 300 Breakfast, Lunch & Dinner Dishes Under 300 Calories.

I have sampled quite a few recipes in the book already, but one recipe that has really stood out to me is the Southwest Stuffed Tomatoes. These are amazing and a MUST TRY recipe for this summer. They are hearty enough to satisfy you, but light enough for a perfect, summer dinner.

 

Per serving (1 stuffed tomato), their nutritional stats are:

  • 123 calories
  • 1.5 grams of fat
  • 10 grams of carbs
  • 2.5 grams fiber
  • 192 mg sodium
  •  18 grams of protein

How is that for a healthy and satisfying meal? I think I am in LOVE with Hungry Girl!

Ingredients:

  • 6 large tomatoes
  • 12 ounces cooked and shredded skinless chicken breast
  • ¼ cup frozen sweet yellow corn, slightly thawed
  • 2 tbsp. chopped onion
  • 2 tbsp. chopped fresh cilantro
  • 1 teaspoon taco seasoning mix
  • 6 low-fat baked tortilla chips, slightly crushed
  • 3 tbsp. shredded, fat-free cheddar cheese
  • Optional salt and pepper to taste
  • Optional topping: salsa (I used this and I think it really added to the recipe)

(*The original recipe calls for a ½ cup chopped mushrooms, but I omitted this because my husband is a mushroom phobic. But if you like mushrooms, I think they would taste great in this recipe).

Directions:

Step 1. Preheat oven to 350 degrees

Step 2. Spray a baking sheet or pan with nonstick spray and set aside

Step 3. Carefully slice off the top half-inch of the tomatoes, discard tops and set aside. Scoop out the insides and finely chop. Place the hollow tomatoes on the baking sheet.

Step 4. Place finely chopped tomatoes in a large bowl and add chicken, corn, onion, cilantro and taco seasoning.  Combine well.

Step 5. Stuff each tomato with the mixture.

Step 6. Bake for 15 minutes.

Step 7. Remove sheet from oven and top each tomato with cheese and crushed chips.

Step 8. Bake another 10 minutes or until tomatoes are soft and cheese is melted. Enjoy!

 

Hungry Girl's Southwest Stuffed Tomatoes—Only 123 Calories Per Serving!
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A few weeks back, the kind folks at Hungry Girl sent me the cookbook “300 Breakfast, Lunch and Dinner Dishes under 300 calories”. I have sampled quite a few recipes in the book already, but one recipe that has really stood out to me is the Southwest Stuffed Tomatoes. These are amazing and a MUST TRY recipe for this summer. They are hearty enough to satisfy you but light enough for a perfect, summer dinner.
Ingredients
  • 6 large tomatoes
  • 12 ounces cooked and shredding skinless chicken breast
  • ¼ cup frozen sweet yellow corn, slightly thawed
  • 2 tbsp. chopped onion
  • 2 tbsp. chopped fresh cilantro
  • 1-teaspoon taco seasoning mix
  • 6 low fat baked tortilla chips, slightly crushed
  • 3 tbsp. shredded fat-free cheddar cheese
  • Optional salt and pepper to taste
  • Optional topping: salsa (I used this and I think it really added to the recipe)
Instructions
  1. Preheat oven to 350 degrees
  2. Spray a baking sheet or pan with nonstick spray and set aside
  3. Carefully slice off the top half-inch of the tomatoes, discard tops and set aside. Scoop out the insides and finely chop. Place the hollow tomatoes on the baking sheet.
  4. Place finely chopped tomatoes in a large bowl and add chicken, corn, onion, cilantro and taco seasoning. Combine well.
  5. Stuff each tomato with the mixture.
  6. Bake for 15 minutes.
  7. Remove sheet from oven and top each tomato with cheese and crushed chips.
  8. Bake another 10 minutes or until tomatoes are soft and cheese is melted. Enjoy!

 *I received this cookbook for review, but my words and recipe choice are strictly my own.