Bobby Deen loves his mom’s cooking and loves a well balanced healthy lifestyle. So he can have both, he takes some of his favorite recipes of his moms and lightens them up! Cutting the fat and calories without cutting the flavor!
1059 Fewer Calories, 114g Less Carbs, 54g Less Sugar
Ingredients:
1/2 cup low-fat buttermilk
1 egg white
10 drops hot sauce (about 1/2 teaspoon)
1 cup cornmeal
3/4 teaspoon salt
1 tablespoon canola oil
3 large green tomatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)
Directions
Preheat oven to 450°F. Spray a large cookie sheet with nonstick spray.
Combine buttermilk, egg white, and hot sauce in a medium bowl. Mix cornmeal and salt in a pie dish. Dip the tomato slices into the buttermilk mixture, then into the cornmeal, gently turning to coat.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the tomato slices in a single layer and cook until browned on one side, 3 – 4 minutes.
Transfer the slices, browned-side up, to the cookie sheet. Lightly spray the tomatoes with nonstick spray. Bake until the tomatoes are golden brown on both sides, about 8 minutes. Wipe the skillet clean and repeat with the remaining oil, and tomato slices.
Serve hot.
Original recipe courtesy Paula Deen
Lightened Up recipe courtesy of Bobby Dean and the Paula Deen test kitchen
Test Kitchen Note: about 5 (1/4-inch-thick slices per tomato), 2 ½ tomato slices per serving
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
