Ww 1 Point Baked Tomatoes Recipes

WW 1 POINT - BAKED TOMATOES

Steps:

• Preheat oven to 350°F.
• Spray a 1 quart shallow baking dish with nonstick spray.
• Halve the tomatoes then squeeze out and discard seeds.
• Place tomatoes cut side up in dish.
• Combine the bread crumbs and parmesan cheese in small bowl.
• Sprinkle over tomatoes and bake until soft, about 35-45 minutes.
• 1 point per serving (1 tomato half).

WW 1-POINT CRACKLE SPICE DROPS

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, on medium speed (or by hand), beat margarine with brown sugar until creamy. Add egg and vanilla extract and beat until light and fluffy. Mix in flour, baking soda, pumpkin pie spice and salt.
• Roll rounded teaspoonfuls of dough into powdered sugar. Place on baking sheet (spacing is'nt really important, but about an inch or two apart is good). Bake until golden, about 7 to 8 minutes. Makes 1 cookie per serving.

WW 1 POINT WATERMELON SALSA

Steps:

• Toss all ingredients in a large bowl.
• Serve at room temperature or chilled.
• Points figured for 1/2 cup serving.

EASY "BAKED" TOMATOES

Steps:

• PREHEAT grill to medium heat. Place tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
• PLACE pan on grate of grill; close lid.
• GRILL 15 minute or until tomatoes are soft and cheese is lightly browned.

WW 1 POINT - COOL TOMATO SOUP WITH GINGER AND LEMON

Steps:

• Heat the oil in a large soup pot or dutch oven over medium heat; add the onion and cook, stirring, until tender, 5 minutes.
• Stir in the ginger and cook 1 minute more.
• Add the tomato and salt; bring to just a boil.
• Reduce heat and simmer, stirring occasionally, until the tomatoes are soft and juicy, about 15 minutes.
• Pass the tomato mixture through a food mill or sieve (to remove the seeds and skin) and return it to the pot.
• Allow to cool to room temperature.
• Stir in lemon juice and enough cold water to make 6 cups.
• If serving immediately, divide among 6 soup bowls and top each with 1 or 2 lemon slices.
• Or cover and refrigerate up to 2 days; let stand 30 minutes at room temp before garnishing and serving.
• 1 point per serving (1 cup).