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

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Preheat outdoor grill. While grill heats, toss mushrooms, onions and grape tomatoes with olive oil; season to taste with freshly ground pepper. Saute 6 to 8 minutes. Lightly oil both sides of Flatout. Cook Flatout on closed grill for 2 minutes. Remove from grill and top with arugula, sautéed vegetables, Parmesan cheese and drizzle with balsamic vinegar. Cut into slices and enjoy! Serves 2.

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.

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141 Calories ● 7g Protein ● 13g Carbs ● 6g Fiber ● 9g Fat

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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

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Mix eggs, mayo, mustard, and pepper. On one rounded end of each Flatout, spread mixture and crumbled bacon. Roll, cut and Enjoy!

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300 Calories ● 26g Protein ● 20g Carbs ● 9.5g Fiber ● 16g Fat

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1 Light Italian Herb Flatout Flatbread
1/3 cup Cheddar cheese shredded
Three thin slices of Avocado
5 Ounces of white button mushrooms- sliced
1 tsp olive oil
Chopped tomatoes and cilantro for garnish

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Preheat grilling machine for 3 minutes. Heat olive oil in a pan. Cook mushrooms 5 minutes or until brown and remove. On one end of FLATOUT (covering only 1/2), layer cheese, mushrooms and avocado. Fold remaining 1/2 of FLATOUT over ingredients. Grill covered for 4 minutes; remove. cool and cut in half. Garish with tomatoes and shredded cheese.

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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

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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!

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406 Calories ● 39g Protein ● 29g Carbs ● 10g Fiber ● 16g Fat

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1 Flatout® Light Flatbread
Cooking spray
1 cup of canned apple pie filling
1 Tbs streusel icing
2 Tbs of low fat granola

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Preheat outdoor grill. Lightly oil both sides of Flatout. Top Flatout with pie filling and sprinkle with granola. Cook Flatout on closed grill for 6 minutes. Drizzle streusel icing over pizza. Cut Flatout into 6 squares or 16 wedges for appitizers.

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!

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233 Calories ● 5g Protein ● 51g Carbs ● 6g Fiber ● 3.5g Fat

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1 Flatout® Light Flatbread
Olive oil cooking spray
1 tsp Mrs. Dash
1 tsp shredded parmesan cheese

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Heat oven to 350°F. Cut each Flatout into 16 wedges. Place wedges on nonstick cookie sheet; cook with cooking spray. Sprinkle Mrs. Dash and parmesan evenly over wedges. Bake at 350°F for 9 to 10 minutes or until lightly browned and crisp. Enjoy!

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1 Flatout® Light Flatbread
1 tsp fat free mayonnaise
5 slices shaved smoked ham (5 oz)
2 slices of light cheese
1/4 cup chopped broccoli
2 tsp chopped red pepper

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Spread mayo onto Flatout. Top with ham, cheese, broccoli and pepper. Cut into squares and enjoy!

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1 Flatout® Light Flatbread
2 oz garlic-herb goat cheese, softened
1 tsp olive oil

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Heat large skillet over medium-high heat. Brush Flatout with olive oil; lay oil-side out on cutting board. Spread goat cheese over entire Flatbread and fold in half, quesadilla style. Grill 2-4 minutes, turning once, until golden brown. Cut into wedges and serve with fresh green salad or soup. Enjoy! Serves 2.

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171 Calories ● 11g Protein ● 9g Carbs ● 4.6g Fiber ● 12g Fat

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1 KIDZ Original Flatout® Flatbread
Cooking spray
1 cup of fat free ice cream
1 Tbs hot fudge sugar free topping
1 cherry

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Preheat oven to 350°F. For Bowl: spray both sides of Flatout with spray. Lay Flatout over inverted 2-3 inch diameter oven safe bowl or coffee mug. Press 4 sides into side of bowl. Place on baking sheet. Bake 8 minutes until beginning to brown. Remove from the oven. Let cool 15 minutes before inverting onto serving plate. Fill Flatout bowl with ice cream; pour on fudge. Top with cherry. Enjoy!

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297 Calories ● 10g Protein ● 62g Carbs ● 5.5g Fiber ● 3g Fat

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1 Flatout® Light Flatbread
1 tsp canola oil

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For Bowl: Preheat over to 375°F. Brush both sides of Flatout with oil. Lay Flatbread over inverted 3-4 inch diameter oven safe bowl or coffee mug. Press 4 sides (evenly spaced) into side of bowl. Place on baking sheet. Bake 8-10 minutes until Flatout begins to brown. Remove from oven. Let cool 15 minutes before inverting onto serving plate and filling with garden salad.

For Tower: Preheat over to 375°F. Trim 1″ off each long end of Flatout bread. Brush both sides with oil. Roll into cylinder with an inch or so of overlap, just enough to secure both ends with a toothpick. Place on baking sheet and bake 5-6 minutes until the Flatout begins to brown. Let cool before removing toothpicks and filling with salad greens.

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130 Calories ● 9g Protein ● 16g Carbs ● 9g Fiber ● 7g Fat

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