Art's cool Polish Recipe of the moment (as written by Art's wife, the foremost authority on Art's cooking):

We have been trying out the Montignac Method (diet) this month. The jury is still out on the effectiveness of it - I have yet to see any weight loss. However, I have tried his recipes and made a few alterations in them I'd like to share. Enjoy!

Low Carb Stuffed Tomatoes

  • 2 tsp. olive oil
  • 4 - 6 Good sized tomatoes
  • 1lb. of ground sausage (or pork)
  • Spices for ground pork, if needed
  • 1 Onion, chopped
  • 3/4 lb. of mushrooms chopped
  • 2 Tbs. of fat free sour cream

Optional:

  • 1 clove of garlic minced
  • Green onions
  • 1/8 cup of hand grated parmesan cheese

Preheat oven to 375 degrees Fahrenheit. Lightly coat roasting pan with 1tsp of olive oil. Slice tomatoes lengthwise and arrange cut side up, in the roasting pan. Bake for 30 minutes.

While Tomatoes are baking, prepare other ingredients. Brown meat and set aside to drain. Lightly sauté onion and mushrooms in rest of olive oil. Place lightly sautéed onions and mushrooms into blender and puree.

In a large mixing bowl, thoroughly mix meat, pureed onions and mushrooms and sour cream. Spread evenly over tomatoes after they have finished baking. Top with optional ingredients.

Bake in a hot oven at 375 for another 30 minutes, or broil for 15 minutes on a low rack and then bake at 350 degrees for 15 minutes more.

Serve with a light salad and cheese.

Perfect for a chilly winter's evening meal - Serves 3 - 4

The The Well Padded Waistline's recipe archives can be found online at http://home.pacbell.net/jbcp/