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Balsamic Tomatoes With Spinach

DiabetesEveryDay's picture
Join Toby in managing diabetes well by including this summer special side dish- low calorie, low carb and with the complex flavors of balsamic vinegar.
Ingredients
  Tomato 2 Large, sliced (Sliced in 4 pieces each)
  Balsamic vinegar 1 Cup (16 tbs)
  Fresh baby spinach 4 Cup (64 tbs)
  Light margarine 1 Tablespoon (with no transfat)
  Garlic 1 Clove (5 gm), minced
  Regular salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Fresh lemon juice 1 Teaspoon
  Part skim mozzarella cheese 1 Cup (16 tbs), shredded
Directions

GETTING READY
1. In a baking pan, place the tomato slices and pour in balsamic vinegar.
2. Marinate for 180 minutes.
3. Preheat the oven at 350 degrees F.
4. Line the baking sheet with aluminium foil.
5. Heat a skillet over medium-high heat, add in the margarine and swirl around.
6. Add in the spinach and garlic, toss for a few minutes.
7. Sprinkle salt, black pepper and lemon juice, incorporate well.
8. Remove the spinach mixture from the heat and set aside to cool.

MAKING
9. Place the tomato slices on aluminium lined baking sheet.
10. Top the tomatoes with spinach mixture.
11. Sprinkle the mozzarella in equal portion.
12. Bake for 7 minutes in the preheated oven at 350 degrees.

SERVING
13. Serve Balsamic Tomatoes with Spinach with roasted chicken and garlic gluten free bread and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Preparation Time: 
200 Minutes
Cook Time: 
10 Minutes
Ready In: 
210 Minutes
Servings: 
4

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