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Spinach Topped Tomatoes Recipe
|Chopped spinach||10 Ounce, cooked, drained (1 Package)|
|Instant chicken bouillon||1 Teaspoon|
Serving size: Complete recipe
Calories 152 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.5%
Saturated Fat 0.61 g3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 242.6 mg10.1%
Total Carbohydrates 28 g9.4%
Dietary Fiber 10.9 g43.7%
Sugars 12.6 g
Protein 11 g22.9%
Vitamin A 593.1% Vitamin C 210.9%
Calcium 32% Iron 48.4%
*Based on a 2000 Calorie diet
Mix bouillon with 1/2 cup hot water.
Combine spinach with broth and nutmeg.
Cut tomatoes into halves crosswise and arrange, cut side up, on baking sheet.
Top each tomato half with 1/6 of the spinach mixture.
Bake at 325 degrees for 30 minutes or until tomatoes are tender, but retain their shape.