#FoodAndVino #CrabSaladStuffedTomatoes #Food #SpotlightNews
Here’s a quick and tasty weeknight meal. Preparing weeknight meals can be tricky, as busy men and women may want to save money and cook their own healthy foods but have little time to do so consistently.
But healthy, homecooked meals need not take much time to prepare. 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.
Ingredients: Serves 2
1⁄3 C orzo
2 large tomatoes
1 C crabmeat, picked over for pieces of shell
1⁄3 C chopped black or green olives
2 Tbsp tablespoons crumbled reduced- fat feta cheese
2 Tbsp chopped fresh dill
2 tsp balsamic vinegar
1⁄8 tps teaspoon salt
1⁄8 tsp 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 four months and toss them into a soup or stew.
Dr. Loosen Riesling 2016
Dr. Loosen — Germany
A chardonnay is fine for this dish, but to step things up a little by adding a little more fruitiness to our meal, we decided to go with a riesling. This riesling out of Mosel provides a fruity flavor that pairs well with our crab dish. Not to mention, the cost for this bottle of wine won’t take away from what should be a laid back night for two.
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