Our trip through Maine brought us to Fiore, a specialty shop for balsamic vinegars and olive oils. One vinegar we bought was the Blackberry Ginger variety that seemed to just scream “cook with me!” So our first meal back, that’s just what we did.
We paired it with a boxed cous cous. DELICIOUS! And sooooo easy. One reason I love balsamic is that it packs a lot of flavor, is easy to cook with, and super low in Weight Watcher’s Points.
I wanted something hearty and healthy one night, and after flipping through Hungry-Girls’ 1-2-3 cookbook, I decided to edit one of her recipes. She had oven-baked omelette lasagna which used zucchini instead of lasagna noodles (a recipe I MUST try, especially after ready about Lori trying it). Unfortunately, however, on this day I didn’t have zucchini. So I figured I’d forgo the lasagna part of the recipe and just make a giant baked omelette. And wow was it easy!
I basically just combined everything I’d normally put in an omelette (tomatoes and mushrooms being the key pieces, plus spices) and used fat-free liquid egg substitute (I happened to use Better’n Eggs since I had so much luck with Better’n Peanut Butter). We also threw in some Purdue Short Cuts for extra protein. Then I topped it with Weight Watchers shredded cheese…
And baked it…
The portion was HUGE for the points and I was totally stuffed after eating this.
One quarter of the full recipe is FIVE points! That is insane!
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RECIPE
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Ingredients:
Directions:
I like easy recipes that look really complex. And there is something about individual portions that always make a dish look that much more difficult. Muffin tins are a favorite of mine for making dishes like the Crustless Ham & Egg Tarts and this new recipe for Chicken Tarts.
The secret to these tarts is the Pillsbury Crescent Seamless Recipe Creations Dough. Someone over there got wise that their crescent rolls were being used for more than just their cut out triangles were originated for and made some that are a single sheet of dough (rather than perforated). Genius!
For this recipe, you roll the dough out and then push it out a bit more with a rolling pin so you can cut out 12 squares that will line a muffin cup. (The best tool for this is a pizza cutter!)
Then you put the dough into each muffin cup and build it up the side. It didn’t quite reach the top of most of my cups, but it still worked well.
Then… you fill it! We went with mushrooms and already cooked chicken slices that we made into bite size pieces (Purdue Shortcuts… another favorite easy food staple of mine).
Then we topped each cup with some canned tomatoes (and shredded Weight Watchers cheese) and popped them in the oven.
The looked and smelled SO good!
And they came out perfectly browned… just a little bit crispy and then that buttery, fluffy goodness on the inside.
With 3 per serving, this was very filling and SO savory and satisfying for just 7.5 points!
Paired with some zero point (frozen) spinach and onions… hard to beat!
The prep time on these was so little, and with so many pre-made pieces, it just comes together perfectly.
Bake time was 15-20 minutes (until the edges start to brown) at 375 degrees F. Even though they smell delicious, let them cool for a few minutes.
