1 Hungry Girl Traditional White Foldit Flatbread
1 baked breaded chicken breast
1 slice Swiss cheese
1 slice cooked reduced sodium turkey bacon
2 pieces green lettuce leaves
2 slices tomato
1 Tbsp. Dijon mustard
On one half of HG Foldit layer lettuce and tomato. Top with breaded chicken breast, turkey bacon and Swiss cheese. Add Dijon mustard if desired. Fold in half and dinner is served!
Alternative Cooking Option: Remove lettuce and place folded sandwich on grilling machine, close lid, cook for 2-3 minutes. Remove from heat, cut in half and enjoy!
1 Flatout® Light Flatbread
1 oz fat free creamy ranch dressing
1 Tbs hot salsa
1 Romaine leaf
2 slices tomatoes
7 pepper rings
3 slices smoked turkey (3 oz)
2 strips extra lean cooked turkey bacon
1 slice light pepper jack cheese
1 Flatout® Light Flatbread
1 Tbs softened fat free cream cheese
1 tsp brown sugar
2 strawberries, hulled and sliced
2 Tbs blueberries
2 Tbs low fat granola
1 Tbs chopped pecans
Mix together cream cheese and sugar. Spread mixture over entire Flatout. On one rounded end, layer strawberries, blueberries, granola and pecans. Roll, cut and enjoy!
1 traditional white foldit
2 teaspoons light butter
1/2 teaspoon ground cinnamon
1 teaspoon powdered sugar
1 Flatout® Light Flatbread
1 tsp olive oil cooking spray
1/4 lb extra lean ground beef
2 tsp taco seasoning
2 Tbs water
2 Tbs salsa
1/4 cup shredded 2% Mexican blend cheese
Shredded lettuce
1/4 cup diced tomatoes
1 Tbs fat free sour cream
Alternate Cooking Options: Cook lightly oiled Flatout in 350°F oven directly on grate for 7 minutes. Remove, top per instructions above. Return to oven and cook 7 more minutes. Remove and cut into wedges. Top with lettuce, a dollop of sour cream and tomatoes. Serves 2.
1 Flatout® Light Flatbread
2 Tbs bottled Peanut Sauce
1/4 cup cold, cooked chicken breast, shredded
3 oz shredded part-skim mozzarella cheese
1 scallion, slivered diagonally
1 Tbs white bean sprouts
1 Tbs cup shredded carrots, chopped
1 Tbs roasted chopped peanuts
1 tsp chopped fresh cilantro
Alternate Cooking Options: Cook lightly oiled Flatout in 350°F oven directly on grate for 7 minutes. Remove, top per instructions above. Return to oven and cook 7 more minutes. Sprinkle with chopped cilantro. Cut into slices and enjoy! Serves 2.
1 Flatout® Thin Crust Flatbread Spicy Italian
¼ Cup (4 -5 hearts) Marinated Artichoke Hearts quartered
¼ Cup (packed) Fresh Baby Spinach
1 Link Cooked Sweet Italian Sausage sliced thin
½ cup Shredded Mozzarella
1 Tsp. Italian seasoning
Preheat grill to 350°F. Pre-bake the flatbread on the grill for 1-2 minutes. Remove flatbread from grill. Lay cheese, sausage and artichokes on flatbread. Sprinkle the seasoning on top. Return flatbread. Close Lid. Grill for 4 minutes
Oven Method: Place Flatout Flatbread on a cookie sheet. Bake at 350 for two minutes. Remove from oven. Lay cheese, sausage and artichokes on flatbread. Sprinkle the seasoning on top. Return to oven and bake 4 more minutes.
1 Flatout® Thin Crust Flatbread Rustic White
½ cup cooked and shredded chicken breast
2 tbsp. hot sauce
2 tbsp. blue cheese dressing
3 tbsp. cooked bacon pieces
½ cup shredded Mozzarella cheese
¼ cup crumbled Blue cheese
¼ cup sliced celery (optional)
Preheat grill to 350°F . Pre-bake the flatbread on the grill for 1-2 minutes. Remove flatbread from grill. Toss chicken with hot sauce and blue cheese dresing. Top flatbread with chicken, bacon, cheese and celery. Return to Grill, Close lid. Grill for 4 minutes.
Oven Method: Place Flatout Flatbread on a cookie sheet. Bake at 350 for two minutes. Remove from oven. Toss chicken with hot sauce and blue cheese dressing. Top flatbread with chicken, bacon, cheeses and celery. Return to oven and bake 4 more minutes.
1 Flatout® Thin Crust Flatbread Spicy Italian
¼ Cup Hazelnut chocolate spread
3 Tbsp. White chocolate shavings
4 Tbsp. Sliced Almonds
12 Raspberries
Preheat grill to 350°F. Pre-bake the flatbread on the grill for 1-2 minutes. Remove flatbread from grill. Spread chocolate on the flatbread. Lay shavings, almonds and raspberries on top. Return to Grill. Close lid. Grill for 4 minutes.
Oven Method: Place Flatout Flatbread on a cookie sheet. Bake at 350 for two minutes. Remove from oven. Spread chocolate on the flatbread. Lay shavings, almonds and raspberries on top. Return to oven and bake 4 more minutes.
1 Flatout® Thin Crust Flatbread Heritage Wheat
2 Tablespoons Balsamic Vinaigrette dressing
½ pear – cut into slices
2 Tablespoons Candied Pecan pieces
½ cup shredded Mozzarella cheese
¼ cup crumbled Gorgonzola cheese
½ cup mixed baby greens
Preheat grill to 350°F . Pre-bake the flatbread on the grill for 1-2 minutes. Remove flatbread from grill. Top with cheeses, pear and pecans. Return flatbread. Close lid. Grill for 4 minutes. Top with greens and drizzle with Balsamic.
Oven Method: Place Flatout Flatbread on a cookie sheet. Bake at 350 for two minutes. Remove and top with cheeses, pear and pecans. Bake at 350 for four minutes. Remove from oven. Top with greens and drizzle with Balsamic.
