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How To make 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,reduced calorie mayonnaise OR salad dressing
1/4 teaspoon dried dill weed
4 medium tomatoes
Cook macaroni according to package directions. Drain; set aside. Com- bine salmon, yogurt, cucumber, carrot, mayonnaise or salad dressing, dill- weed, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with pasta. Cover, chill 4 to 24 hours.
Meanwhile, for tomato cups, cut out 1/2 inch of the core from each tomato. Invert tomatoes. For each, cut from top to, but not quite through the stem end, making 6 wedges.
To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon pasta mixture. Makes 4 servings.
Nutrition information per serving: 186 calories, 15 g protein, 19 g carbohydrates, 6 g fat, 3 mg cholesterol, 452 mg sodium, 570 mg potassium
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Fritters are another staple in the common chef's repertoire, and none more delicious than this variation with Zucchini and Ricotta.
Preparation time: approx. 20 minutes
Difficulty: simple
Calories p.p.: approx. 667 kcal
Ingredients for 2 portions:
200 g zucchinis
1 medium egg
100 g ricotta
3 tbsp grated Parmesan cheese
3 tbsp flour
Salt
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1 shallot
2 sprigs mint
3 sprigs dill
2 tbsp red wine vinegar
Sugar
8 tbsp olive oil
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Cut 400 g colourful tomatoes into chunks or slices. Finely chop 1 shallot. Strip off mint and dill leaves and chop. Mix tomatoes and shallot in a bowl. Mix with vinegar, salt, pepper, sugar and 4 tbsp oil.
Heat up 2 tbsp oil in a large coated frying pan. Put 5 tbsp of the zucchini mixture into the hot oil and fry over a medium heat for 3 minutes on either side until golden brown. Place the fritters on a plate and keep warm in a hot oven. Heat another 2 tbsp oil in a frying pan and fry 5 more zucchini fritters.
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Author: Chefkoch-Video
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