4. Bacon cheddar open-face tomato sliders
2 medium plum or roma tomatoes
6 oz 96% lean ground beef
1 tsp minced onion, dried Salt to taste
1 oz Cabot 75% extra light cheddar cheese, cut into slices
2 strips turkey bacon, cut in half
1⁄4 cup red onion slivers, chopped, or to taste
1) Preheat oven to 450°.
2) Cut tomatoes in half horizontally and scrape out the seeds and ribs. Place “shells” on non-stick baking sheet, open side up.
3) In a medium bowl, mix beef, dried onion, and salt. Spoon beef equally among tomato halves, filling them, then flatten any overflowing meat to resemble patties atop the tomatoes. Top with cheese.
4) Place 1/2 bacon strip on top of each cheese slice. Top with onion. Bake until bacon is cooked, tomatoes are warm, and patties are cooked to desired doneness, about 5 minutes, or longer to preference. Serve immediately.
362 calories, 54g protein, 9g carbs, 12g fatBack to top