Recipe: Stuffed Tomatoes and

STUFFED TOMATOES
6-8 med. tomatoes
2 tbsp. canola oil
1/3 cup chopped celery
2 Tbsp. chopped onion
2 cups cooked brown rice
1/4 cup grated parmesan cheese
1 Tbsp. snipped fresh parsley
1 tsp. dried basil leaves, crushed
1/8 tsp. black pepper
1/tsp. garlic powder
Cut a thin slice from top of each tomato,set aside. Scoop out centers of tomatoes, chop pulp and reserve. Place shells upside down on paper towels to drain. Preheat oven to 350*, heat the oil in med. saucepan, add celery and onion and cook and stir over med. heat until celery is tender. Remove from heat, add reserved pulp, rice, parmesan,parsley, basil, pepper and garlic powder. Mix well. Evenly fill each tomato shell, with rice mixture. Replace tops if desired. Lightly oil a 9" pie plate or round baking dish . Place tomatoes in dish, cover with foil. Bake at 350* for 30-45 mins. or until tomatoes are tender. Makes 6-8 servings. Calories-125, fat-5g, cholesterol-2mg., sodium-65mg.
VEGETABLE BUNDLES
1/4 cup fresh lemon juice
2Tbsp. sugar
2 Tbsp. water
1 tsp. margarine
1/4 tsp. garlic powder
1 large carrot cut into 3" lon sticks
1/2 cup thin strips of red bell pepper
1/2 cup whole green beans
2-3 green onions, white parts removed and discarded
To Microwave: in small dish combine lemon juice, sugar water, margarine and garlic powder. Micro at high for 30 seconds, stir. In a casserole dish, place veggies, all but green onion. Add lemon juice mixture. Micro at high 6-10 mins.until veggies are tender crisp.Cut green onions crosswise in half. Micro at high 5-10 seconds, until just slightly limp. Remove veggies from lemon juice mixture, divide evenly into 4-6 bundles. Gently tie green onion half around each bundle to secure. Serve warm or cold. 4-6 servings.
Per serving: calories-55, fat-1g, cholesterol-0mg, sodium-20mg.