"The doctor of the future will give no medicine but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease. "-Thomas Edison
Baked Parmesan Tomatoes
Ingredients
- 4 tomatoes, halved horizontally
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 4 teaspoons extra-virgin olive oil
Preparation
- Preheat oven to 450° F.
- Place tomatoes cut-side up on a baking sheet. Top with
Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the
tomatoes are tender, about 15 minutes.
Nutrition
Per serving (makes 4 servings):
91 calories;
6 g fat
( 2 g sat , 4 g mono
);
4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 375 mg sodium; 363 mg potassium.
Ingredients
- Canola or olive oil cooking spray
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons cornmeal
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
- 2 large egg whites, lightly beaten
Preparation
- Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
- Combine flours, cornmeal, salt and pepper in a large
sealable plastic bag. Dip zucchini in egg white, shake in the bag to
coat, and arrange, not touching, on the baking sheet. Coat all exposed
sides with cooking spray.
- Bake on the center rack for 10 minutes. Turn the
zucchini and coat any floury spots with cooking spray. Continue to bake
until golden and just tender, about 8 to 10 minutes more. Serve hot.
Nutrition
Per serving (Makes 4 Servings):
127 calories;
2 g fat
( 0 g sat , 0 g mono
);
0 mg cholesterol; 23 g carbohydrates; 7 g protein; 4 g fiber; 427 mg sodium; 524 mg potassium.
