Serves 2
1/3 cup orzo
2 large tomatoes
1 cup crabmeat, picked over for pieces of shell
1/3 cup chopped black or green olives
2 tablespoons crumbled reduced-fat feta cheese
2 tablespoons chopped fresh dill
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
1. Cook orzo according to package directions, omitting salt if desired. Drain and rinse under cold water; drain again.
2. Meanwhile, cut thin slice off tops of tomatoes; reserve tops. Using spoon, carefully scoop out seeds and pulp; reserve for another use.
3. 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 4 months and toss them into a soup or stew.
“Weightwatchers: Cook It Fast” (St. Martin’s Griffin)
