Tomato Stack And Spinach Topped Tomatoes (great side or appetizer)

1 Package (10 oz) Frozen Chopped Broccali 1 Cup Low Fat Grated Monterry Jack Cheese 1/4 Cup Onion (finely chopped) 3 Large Tomatoes (halved) Cook broccoli as directed. Drain and mix with cheese (reserve 2 tbsp of cheese). Add onion. Place tomato halves in greased baking dish. Place broccoli mixture on each tomato half and top with reserved cheese. Broil for 10-12 minutes at 350 degrees. 6 servings Per serving: Calories 135, Protein 13g, Total Fat 8g, Saturated Fat 4g, Carbohydrate 6g, Cholesterol 27 mg, Sodium 144mg, Fiber 3g. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Spinach Topped Tomatoes 1 Package (10 oz) chopped spinach (cooked & Drained) ** I use fresh 1 Teaspoon Low Salt Instant Chicken Bouillon 1/4 Teaspon Nutmeg 3 Medium Tomatoes Place spinach in medium bowl. Mix bouillon with 1/2 cup ho****er. Combine spinach with broth and nutmeg. Cut tomatoes in halves crosswise and arrage, cut side up, on baking sheet. Top each tomato half with 1/6 of the spinach mixture. Bake at 325 degrees for 30 min. *** I have taken this same recipe and instead used fresh spinach and also added some Light Chive & Onion cream cheese or Light Sun Dried Tomato cream cheese to the mixture. 6 Servings; **Without my additions: Calories: 34, Protein 3g, Total Fat 0g, Saturated Fat 0g, Carbohydrate 6g, Cholesterol 0mg, Sodium 60mg.