1 Flatout® Light Flatbread
1/2 cup fresh, sliced and steamed mushrooms – shiitake, button or portabella
2 Tbs onion, sliced
6 grape tomatoes
1 Tbs olive oil
1 1/2 tsp fat free balsamic vinegar
Freshly ground pepper to taste
1/2 cup baby arugula
1 Tbs freshly grated Parmesan cheese
Alternate Cooking Options: Cook lightly oiled Flatout in 350°F oven directly on grate for 7 minutes. Remove, top with arugula, sautéed vegetables, Parmesan cheese and drizzle with balsamic vinegar. Cut into slices and enjoy! Serves 2.
1 Flatout® Light Flatbread
2 hard boiled eggs, chopped
1 Tbs fat free mayonnaise
1/2 tsp yellow mustard
freshly ground pepper, to taste
2 slices cooked lower sodium turkey bacon such as Butterball brand
Mix eggs, mayo, mustard, and pepper. On one rounded end of each Flatout, spread mixture and crumbled bacon. Roll, cut and Enjoy!
1 Flatout® Light Flatbread
1/2 cup pulled roasted chicken
1/4 cup diced mixed peppers
1 Tbs diced red and green onions
1/4 tsp Fajita seasoning
1/4 cup light cheddar and mozzarella 2% cheese, shredded
2 slices cooked lower sodium turkey bacon such as Butterball brand
1 oz fat free ranch dressing
In a bowl, combine chicken, bacon, peppers, onions, dressing and cheese. On one rounded half of Flatout, spread quesadilla mixture and fold over. Lightly oil both sides of quesadilla and place in a saute pan. Cook for 2-3 minutes on each side at medium heat, until golden. Remove, cut, drizzle with ranch dressing and enjoy!
1 Flatout® Light Flatbread
Cooking spray
1 cup of canned apple pie filling
1 Tbs streusel icing
2 Tbs of low fat granola
Alternative Cooking Option: Cook lightly oiled Flatout in 350°F oven directly on grate for 7 minutes. Remove. Top Flatout with pie filling and sprinkle with granola and cook 7 more minutes. Drizzle with icing. Enjoy!
1 Flatout® Light Flatbread
Olive oil cooking spray
1 tsp Mrs. Dash
1 tsp shredded parmesan cheese
