balsamic

Caprese Stuffed Mushrooms

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I made these for New Year’s Eve a while back, and after setting them on the table, I stepped into the kitchen to get a couple more snack trays to bring over.  I got sidetracked getting one of the kids something for second, and I swear it had been maybe a minute by the time I came back; there was one left.  “Look, we saved you one, honey!” says my husband. 

So…I knew they must have been good!  And I’m glad they enjoyed them.  🙂 

These make an amazing appetizer or side dish.  Don’t skip the balsamic reduction. It really sends them over the top! And don’t turn your back on your friends once you serve them.  😉 ~Erin

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So easy…just make your Balsamic reduction (I mean, shockingly easy — recipe below).

Clean, stuff, cook, drizzle, and viola!

Ingredients:
  • 8-10 baby portabella mushrooms
  • Babybel mozzarella single serving cheeses (one for each mushroom)
  • 2 tsp. olive oil
  • 2 or 3 cloves of garlic, minced
  • 4 – 5 grape tomatoes, halved (one half for each mushroom)
  • ½ c. balsamic vinegar
  • 1 tsp. brown sugar
  • fresh basil, chopped

Instructions: 

  1. In a small sauce pan, stir the brown sugar into the balsamic vinegar; bring to a simmer over low heat and continue to simmer until it has reduced by at least half, stirring occasionally.
  2. Preheat oven to 400°F.
  3. Clean the tops of the mushrooms with a damp paper towel and remove the stems.
  4. Brush the mushroom tops on all sides with olive oil and place them, top-side down, in a shallow baking dish.
  5. Fill each mushroom top with a little minced garlic.
  6. Place one Babybel mozzarella on top of the garlic; then place one tomato half on top of the cheese.
  7. Bake in the pre-heated oven for 20 minutes.
  8. Remove from the oven and drizzle liberally with the balsamic reduction.
  9. Sprinkle with chopped fresh basil.
  10. Serve immediately.

WW Freestyle Info.: Each cheesy caprese mushroom is 3 points.

Caprese Stuffed Mushrooms from Four Sisters Dish

Watermelon Salad with Citrus Vinaigrette

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I had a watermelon salad in a bistro several years ago while on vacation, and I could not believe how much I loved it (I’m normally not the biggest lover of watermelon). In this salad, though, the chilled watermelon and vinaigrette dressing were exactly what I needed on an unusually hot day in the mountains, and the sweetness of the melon is balanced by the saltiness of the pepitas and feta.  And it had such a gourmet feel to it, as it was absolutely gorgeous.  Impress your summertime guests with this wonderful salad I recreated with my very own, easy peasy vinaigrette that has a bright and beautiful honey citrus flavor.  ~Robin

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Ingredients for dressing:
  • ⅛ c. extra virgin olive oil
  • ⅛ c. lime juice (usually 2 limes)
  • ⅛ c. honey
  • 1 T. balsamic vinegar
Ingredients for salad:
  • 5 oz. bag of spring mix salad
  • heaping ½ c. chopped red onion
  • 2 oz. fat free feta cheese, crumbled
  • ¼ c. salted, roasted pepitas (pumpkin seeds)
  • 10 oz. cubed watermelon
  • 1/4 c. minced cilantro (optional)

Instructions: 

  1. Chill salad mix, watermelon, and limes before you begin to make this recipe nice and cool upon serving.
  2. Whisk together olive oil, lime juice, honey, and balsamic vinegar. Set aside.
  3. In a large bowl, combine salad mix, chopped red onion, pepitas, feta, and cilantro (if desired).
  4. Gently lay cubed watermelon on top of salad mix.
  5. Whisk dressing once more and drizzle dressing over salad (I start with about a 1/3 and gradually add a little more…if you over-pour you can be left with a pool of dressing in the bottom. You’ll typically only need about half the dressing or a little less). Points are figured for a little over half the dressing to be on the safe side.
  6. Then gently toss together to coat salad and mix in watermelon.
  7. Serve immediately.

WW Freestyle Info.: Serves 4 and is 4 points per heaping cup.

Balsamic Maple Brussels Sprouts

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My son loves these Brussels sprouts.  They are tangy, sweet, crunchy, and filling.  Any vegetable that my kids will eat straight from the serving plate like finger foods, I call a winner.

͂ Erin

Ingredients:

  • 3 tsp. olive oil
  • 1 T. balsamic vinegar
  • ½ tsp. sea salt
  • 1 T. real maple syrup
  • 1 lb. Brussel sprouts, trimmed & quartered
  • Cooking spray
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Instructions:

Spray a sheet pan with nonstick cooking spray; set aside.

Preheat oven to 375°F.

Mix all ingredients except sprouts and salt.

Toss Brussels sprouts with mixture and spread evenly on prepared sheet pan.  Sprinkle with salt.

Bake 25-30 minutes, tossing halfway through, or until they reach the desired level of crispiness. (I like mine pretty brown on the edges.)  Serve hot.

WW Freestyle Info:  4 servings at 2 SmartPoints per serving.