Creamed Spinach Stuffed Tomatoes

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These were easy to make and delicious. I served them at a dinner party - the presentation looked impressive. I made them again using fat free half n half which was not AS good (obviously but still great and less guilt. I'll keep this recipe as as staple side dish with steak.

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I baked it too for 10 minutes and I used goat cheese instead of blue cheese. It was fantastic.

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This is a very easy recipe however I did not stuff the sauted spinich etc into a tomato shell. I merely added the blue cheese to the spinich and let it melt into the dish. My husband and I loved it and will serve it tou our "Gourmet Dinner" friends. Very rich and tasty!!

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These were very tasty. I made one small change though... when I sampled the filling, it seemed as if it needed a little more cooking or it would be crunchy. So I put the stuffed tomatoes in a 400 degree oven for about 10 minutes, then topped with cheese and broiled. They were perfect- the tomatoes were slightly cooked, but not at all mushy, and the stuffing was not crunchy. Next time, I think I'll try it with fat free half and half instead of heavy cream so it can be lofat enough for an everyday meal.