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Oven-Fried Green Tomato "BLT" Stack

Have I mentioned the fact that I'm Southern? Yeah I grew up right next to the WhistleStop Cafe - Yeah that place is real, and there really are train tracks that run right next to that shack made famous by the movie, Fried Green Tomatoes. Never seen it? I don't believe you! Everyone's seen that movie; Jessica Tandy and Kathy Bates are amazing in that flick and Mary-Louise Parker is pre-Nancy Botwin but still owns.

Anyway, back to the food...I hate it when you guys let me get off track. Yep it's all your fault.

In my Bountiful Basket this week I got one - yes, one! - green tomato. I was a little disappointed because fried green tomatoes are my jam. After the initial disappointment wore off, I realized that the one green tomato was a blessing in disguise from the health gods. If I had gotten more green tomatoes, I would have cooked more green tomatoes, which would have subsequently lead to me - wait for it - eating more green tomatoes and then my 5 day raw cleanse would have been for not.

Look at me rambling on again....


This little guy is beautiful and he only weighs in at 160 calories





2 tbsp water
1/2 tsp ground flax seed
2 tbsp corn meal
1 tbsp flour
1/4 tsp corn starch
1 green tomato
1 red tomato
2 tbsp Vegenaise
1/2 tsp liquid smoke
2 lettuce leaves

  1. Preheat oven to 425. Spray a baking sheet lightly with canola oil or non-stick spray.
  2. Whip together the water and ground flax seeds in a wide bowl and allow to sit for a few minutes to thicken slightly.
  3. In another bowl, combine remaining ingredients (except tomatoes). Cut both your green and red tomato into thick slices. Dip the green tomato slices in the flax-water, allow excess to drip off, and place slice into cornmeal mixture. Press lightly to assure that bottom of slice is covered with cornmeal and turn to coat other side. Place on prepared baking sheet.
  4. When all green tomato slices are coated, bake for 15 minutes, or until bottoms are golden brown. Turn and bake another 15 minutes to brown other side. Remove from oven.
  5. Mix together the vegenaise and liquid smoke - this is the bacon layer - and spread on each slice of green tomato.
  6. To plate: arrange the green tomato with the spread facing up; top with a red tomato, then lettuce and finish off with another green tomato, spread facing down. 
If my friends and family found out that I baked these instead of frying them, they'd revoke my Southern card. 



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