🫙 From the Spice Rack
Salmon-And-Pasta-Stuffed Tomatoes (186-Calories)
1 cup four-color corkscrew macaroni 1 7 1/2 oz.can salmon, drained, flaked,skin-bones removed 1/2 cup plain low fat yogurt 1/2 cup shredded cucumber 1/4 cup shredded carrots 3 Tbsp...
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Ingredients8 items
Ingredients
- 1cupfour-color corkscrew macaroni
- 17 1/2 oz.can salmon, drained, flaked,skin-bones removed
- 1/2cupplain low fat yogurt
- 1/2cupshredded cucumber
- 1/4cupshredded carrots
- 3Tbspreduced calorie mayonnaise or salad dressing
- 1/4teaspoondried dill weed
- 4medium tomatoes
Directions
- 1
1 cup four-color corkscrew macaroni 1 7 1/2 oz.can salmon, drained, flaked,skin-bones removed 1/2 cup plain low fat yogurt 1/2 cup shredded
- 2
set aside
- 3
Com- bine salmon, yogurt, cucumber, carrot, mayonnaise or salad dressing, dill- weed, 1/4 teaspoon salt and 1/4 teaspoon pepper
- 4
Toss with pasta
- 5
Cover, chill 4 to 24 hours
- 6
Meanwhile, for tomato cups, cut out 1/2 inch of the core from each tomato
- 7
Invert tomatoes
- 8
For each, cut from top to, but not quite through the stem end, making 6 wedges