I use CookSmarts for our meal planning most of the time — it’s rare that we don’t eat a CS dinner! I definitely appreciate not having to think very hard about what we’re going to eat, Monday to Thursday, and it provides lunch leftovers more often than not. Our freezer is packed with soups, patties, and other easy to thaw lunch options for Matt and M, which means less money spent eating out and more healthy food for the family.
Fridays usually call for Friday Night Meatballs (and when they don’t, it’s because we’re doing something else that typically involves food). That leaves weekends open for anything new we want to try, or to soothe Matt’s meat and potato cravings. If I’m on cooking duty and I’m totally stuck for ideas, I’ll often search through Cooking Light’s recipes — they’re all relatively balanced, and if the low-fat ingredients give me pause I just sub in something less artificial.
So that’s how I ended up making this onion tart! We had a bag of onions in the pantry and pie crusts are inexpensive. I subbed in fresh rosemary instead of thyme, and used the mozzarella we already had in the fridge rather than buy Swiss. It was crazy easy to make and looked really impressive, like I had slaved over a hot stove for ages.
We had it with a green salad on the side, and it was far more filling than I expected. I took a wedge to work the next day for lunch and it was just as good, cold.
My recommendation? Unless you’re tied to the whole ‘light’ aspect of Cooking Light, a bit more feta would be good. I couldn’t really taste it. But other than that, A+!