Tuscan Kale Salad with Honey-Balsamic Vinaigrette

By Rob Carroll on January 31, 2018 in

Nutritious kale is accented with tangy feta, salty parmesan, sun-dried tomatoes and fresh grape tomatoes, cannellini beans, red onion, basil, and roasted red peppers. Plus a simple balsamic dressing!

This Tuscan Kale Salad is absolutely loaded with healthy goodies and great Tuscan-inspired flavors! So incredibly delicious, you won’t even notice how healthy it is. Seriously!

But you know what made this salad truly great, what absolutely put it over the top?

The addition of crunchy, toasted Flatout croutons!

We like to use a Light Italian Herb Flatout to make our croutons, since it’s already got Italian flavors baked right in – the perfect complement to the other Tuscan flavors in our salad.

The flatbread croutons are so easy to make! You start by using a sharp knife or (even easier!) a pizza wheel, to cut your Flatout into approximately 1/2″ squares – the perfect size for this chopped salad.

Then just toast ‘em up in a skillet and let them cool until serving. Mmmmmm … they start to smell so good as they get all golden and toasty! You can really smell the Italian spices in the Flatout! Bonus: you can even make these croutons ahead!

This salad is so simple, yet so jam-crammed with great flavors and nutrition … and, of course, great textures, with that wonderful flatbread crunch! Enjoy!

This recipe was originally published by Two Healthy Kitchens at https://twohealthykitchens.com/tuscan-kale-salad-honey-balsamic-vinaigrette/. Shared with permission.

Kid-Friendly Tuna Salad Wraps

By Rob Carroll on July 21, 2017 in

Back to school for the little ones? Here’s a great idea for a packed lunch that’s quick, tasty, and fun. We make tuna salad extra healthy with avocado mayonnaise, dried fruit, and quinoa, and roll it up into something smaller hands can eat with a minimum of mess. Flatbread makes it easy. Your kids will love their lunch, promise!

Pear & Gorgonzola Pizza

By Rob Carroll on July 10, 2017 in

The finer things in life, on a flatbread pizza! Sweet roasted pears, Canadian bacon, and rich gorgonzola cheese come together in a symphony of flavor guaranteed to please the most discriminating palates. Perfect for your next wine tasting party or book club. Guests will want the recipe, so you can send them to Flatout…or keep it your secret, we won’t tell! At only 7 WW® SmartPoints® per serving, it’s a flatbread you’ll definitely make again and again.

South of France Flatbread

By Rob Carroll on July 10, 2017 in

I must be dreaming of all things French lately, because what I’ve been making to eat is très français! This lovely baked flatbread is a version of pissaladière, a Provençal tart made with olives, onions, and anchovies. Caramelized onions are super easy to make without butter or added fat; all you need to do is get a good non-stick pan, spray a little cooking oil on it to start, and then add a whole slew of thinly sliced onions and start stirring. Once the onions start to look dry, add a bit of water to deglaze the pan, stir the onions around some more, and repeat the process of adding the water, stirring, and deglazing until everything is caramelized and delicious looking.

Anchovies are power houses of fishy flavor, but rarely do I use up a whole tin of them at a time. Usually I forget that I have them and they disappear into the recesses of my refrigerator, only to be dumped out weeks later. This is a nice way to use a leftover tin after making a Caesar salad or puttanesca sauce. Of course, no one will stop you if you decide to use a whole tin and make two or three of these flatbreads for a little happy hour at your house, either…just a suggestion.

The onions make a moist and rich-tasting base for this flatbread, so there’s no cheese (read: extra calories) needed. All you need to do is find a friend or two who loves anchovies as much as you do, and invite them over. And ask them for a bottle of rosé, if they ask you what they might bring. We all need a little more rosé in our lives, after all!

-Amy at Flatout

Tuna Salad Wrap

By Rob Carroll on July 10, 2017 in

You just can’t beat a classic tuna salad when it’s time for lunch. Rolled up in a wholegrain flatbread with some lettuce, it makes a fun and satisfying midday meal. Your favorite tuna salad will do, or make our extra-light version here, at only 4 WW® SmartPoints® per serving. Kick it old school, tuna lovers!

DIY Taco Cones

By Rob Carroll on July 6, 2017 in

These unique tacos are the perfect way to make taco night quick and portable! They can even be prepped ahead! Such a creative, fun twist on traditional tacos – and they’re great for taco bar parties and tailgates, too!

Another terrific thing about them is how nutritious they are – lots of healthy upgrades!

For one thing, we swapped out a more traditional tortilla for a Flatout, which is loaded with protein and fiber-rich whole grains.

Then, there’s the taco meat itself. We recommend using the very leanest ground beef you can find, or if you prefer, you can use very lean ground turkey.

Plus, the taco meat has lots of nutritious vegetables mixed in: garlic and plenty of onions, black beans, corn, and a jar of lycopene-rich salsa.

And that’s before you even begin layering in the toppings. Be sure to include plenty of fresh veggies to finish these off – maybe diced tomatoes and thinly sliced romaine lettuce, for starters.

Notice that this recipe is intended to be adjustable. Precisely how many cones you’ll want to make and how far you can stretch the taco meat will depend on a variety of factors, including how tightly you wrap the cones, how many toppings you include along with the taco meat, and how high you pile on the toppings (hint: for mess-free portability, don’t pile them too high).

No matter how you make them, these are sure to be a hit! Taco night, reinvented … portable, more fun, and healthier than ever!

Green Shrimp Flatbread

By Rob Carroll on June 23, 2017 in

Have you ever walked outside and found that someone had left you a bag of zucchini at your door? It can, and does happen! Zucchini has a way of being so prolific in the summer that some growers can’t possibly use it all, and they’re forced to think creatively in order to get rid of it. Even if they do manage all of it, well, they’re bound to miss a hidden vegetable somewhere in the vines until it grows as big as a log. Therefore some lucky people find anonymous gifts like 4 pounds of zucchini at their door, left by a mysterious gardener.

The all time best use for one of those giant zukes that I’ve ever seen was while I was driving through an outdoor shopping center in my old home town. It was a very stately area, filled with huge fountains and statues: bronze cherubs spouting water, that kind of thing. At one end of the center was a life-sized statue of Winston Churchill and his wife, an homage to married life. They were seated on a bench, facing each other, engaged in eternal conversation- but someone had placed a two foot long zucchini on the Prime Minister’s lap! It was just sitting there baking in the sun, totally out of place. Hilarious!

And now that I think about it, I should grow some zucchini this year, so I can give back all the, ahem, generosity I’ve been subject to. Winston would approve.

Even if you’re not the lucky recipient of mystery zucchini, the vegetable is easy to come by and super tasty grilled. Don’t skimp on the lemon in this flatbread recipe, though. The lemon goes well with everything!

-Amy at Flatout

Grilled Portobello Pizza

By Rob Carroll on June 23, 2017 in

This pizza has been selected as one of our Great for the Grill recipes. When the weather is gorgeous, dust off that outdoor grill and make a flatbread pizza, alfresco, for your hungry party. There’s nothing better than a hint of woodsmoke on your melted cheese, and these flatbread pizzas cook even faster on the grill than they do in the oven. You don’t need a fancy pizza steel (but feel free to use one) for the flatbreads, just a spatula and tongs, tools you already have. It may be time to switch it up and eat pizza from the grill tonight!

Read how easy it is to grill your own healthier, gourmet flatbread pizza below the recipe.

Mushrooms are pretty heroic as a food. Sure, they serve as a delicious substitute for meat in recipes, but I think they hold their own as a star attraction, too. This flatbread pizza proves it! Portobello mushrooms marinate beautifully, and then can be cooked on the grill much like a steak or burger, with wonderful results.

On warm nights, when we don’t feel like heating up the kitchen, this flatbread pizza is just the thing to make outside on the grill with whatever garden herbs we have. The mushrooms can soak up their marinade all day, so when we get home all we have to do is light the grill and open a bottle of something, relaxing outdoors while the flatbread cooks. It’s an easy weeknight vegetarian dinner!

Summer means that there are herbs all over the place in gardens, farmer’s markets, and even on the street! Outside my local movie theatre they grow mint and rosemary in huge planters, so I make sure to pinch a few stems of mint off the plants when I walk by. Mint grows wild, so no one minds! It tastes so great in a glass of ice water or tea in the summer. And the rosemary attracts bees, which is good for, well, everything. There’s nothing wrong with a little urban foraging every once in awhile…

Adding lots of fresh herbs while they’re plentiful is a good way to pack a lot of flavor into your meals while watching what you eat. Eating more mushrooms is a delicious way to go meatless and increase your daily number of vegetables. That means that this flatbread recipe is a win-win!

-Amy at Flatout

Red Curry Chicken Pizza

By Rob Carroll on June 23, 2017 in

Read how easy it is to grill your own healthier, gourmet flatbread pizza below the recipe.

When you need red curry paste, you often have to buy a big tub of it, then it languishes in the door of the refrigerator until the next time you need it (which may not be for awhile,) taking up valuable real estate. Trust me on this, every square inch of refrigerator space is counted in our house. Condiments and pickles take up most of the shelves, leaving little room for much else.

In the next year or so the better half and I will be buying a new refrigerator, but he doesn’t know that yet. Ours isn’t all that energy efficient. The ice machine has to be treated with kid gloves and thawed out on occasion to sort of reboot it, and every single fruit and vegetable drawer is broken. Even though I’ve basically rebuilt the drawers using expensive plastic putty, they’re still brittle and just refuse to stay together. If you open the door to my fridge, it looks….well….pretty ramshackle. Drawers every which way, off their track. You get the idea.

All of our appliances are about the same age, so we expect to replace them in the not-so-distant future, but the first one to go (I hope) is this broken down beast. I find myself perusing sale flyers, wondering what is the real difference between 25.4 and 26.2 cubic feet, besides the obvious .8? What could .8 cubic feet hold? More than 25.4, that’s for sure! Whatever appliance we buy, you can be sure it will have room for all the condiments, especially red curry paste. All of the curry paste colors, hopefully, will have a place.

In the meantime, here’s a flatbread recipe I made using grilled chicken breast and a flavorful red curry and coconut sauce as the base. It’s loaded with all sorts of tasty, crunchy, cooling toppings and is perfect for hot summer nights. So grab a cold beverage out of your refrigerator (or the cooler if beverages won’t fit) and grill up a perfect summer pizza!

-Amy at Flatout

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Suggested Products Archives: Light - Garden Spinach

Tuscan Kale Salad with Honey-Balsamic Vinaigrette

Kid-Friendly Tuna Salad Wraps

Pear & Gorgonzola Pizza

South of France Flatbread

Tuna Salad Wrap

DIY Taco Cones

Green Shrimp Flatbread

Grilled Portobello Pizza

Red Curry Chicken Pizza

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