The following low-calorie recipe for “Crab Salad-Stuffed Tomatoes” from “Weightwatchers: Cook It Fast” (St. Martin’s Griffin) can be whipped up in 20 minutes, making it an ideal meal for time-strapped men and women who want homecooked meals without all the work that goes into more complex recipes.
Crab Salad-Stuffed Tomatoes
1⁄3 cup orzo
2 large tomatoes
1 cup crabmeat, picked over for pieces of shell
1⁄3 cup chopped black or green olives
2 tablespoons crumbled reduced-fat feta cheese
2 tablespoons chopped fresh dill
2 teaspoons balsamic vinegar
1⁄8 teaspoon salt
1⁄8 teaspoon black pepper
- Cook orzo according to package directions, omitting salt if desired. Drain and rinse under cold water; drain again.
- Meanwhile, cut thin slice off tops of tomatoes; reserve tops. Using spoon, carefully scoop out seeds and pulp; reserve for another use.
- Gently toss together crabmeat, olives, feta, dill, vinegar, salt, and pepper in medium bowl. Spoon crabmeat mixture evenly into tomato shells and cover with
reserved tomato tops.
Cook’s note: Scoop the seeds and pulp from the tomatoes into a storage container. Cover and freeze up to 4 months and toss them into a soup or stew.