Suggested Products Archives: Light - Italian Herb
Ham & Cheese Quiche Spirals
Busy mornings can be challenging. But a balanced breakfast with protein and fiber is a great way to start your day. Preparing such a breakfast doesn’t have to be time consuming or stressful. Thanks to the versatility of Flatout Flatbreads, you can easily whip up a delicious breakfast packed full of fiber and protein in very little time. In fact, this Flatout Ham & Cheese Quiche Spiral recipe can be made in advance and then stored in your refrigerator or freezer to be quickly reheated as the perfect grab-and-go option on even the busiest of mornings. At 3 SmartPoints® value, each quiche is a good source of fiber and an excellent source of protein. Pair it with some fresh fruit and be on your way!
Roasted Spring Veggie Wrap
When I was little, my grandmother would make a Schaum torte in the spring, almost always for Easter, because in those days spring was the only time you could get fresh strawberries. For those of you who are curious, Schaum torte is a very light, ethereal cake made with meringue, whipped cream, and fresh sliced strawberries. It’s pure heaven to eat, so it was always gobbled up as soon as it was served, without any leftovers. Maybe that’s why I revere the cake so much, because it was so short-lived and never lasted until the next day.
Anyways, thanks to technology, almost every fruit or vegetable can be found at any time of the year, for better or for worse. Those strawberries you see in January? Well, they’re usually not very good. More white than red, they don’t even have a flavor, am I right? And baby carrots in the bag? Ugh. Those aren’t “baby,” they’re just enormous carrots filed down to size in a big machine. Who wants that? But in the spring, carrots are glorious. Most produce just tastes better when it’s eaten in season.
Being the food lover that I am, to me spring also means spring vegetables: tender greens and asparagus, baby carrots, peas. Usually at this point in the year, I don’t ever care to see another potato or brussel sprout ever again, bacon or no. I’m ready for different flavors and textures, that’s all. I know that come winter, brussel sprouts will return to my menu’s rotation, but for now, I’m dreaming of salad greens, some goat cheese, and tender roasted vegetables. This flatbread has all those things and more: a crunch that comes from toasted sliced almonds for some extra texture and protein. Getting all your veggies in is easy with this delicious recipe! And at 7 WW® SmartPoints® value per serving, it’s a recipe that’s easy to make part of your weekly menu!
Egg Salad Wrap
When egg salad calls, this flatbread wrap answers! A beautiful boost of protein to help keep you going between meals so you don’t have to reach for day-old office donuts. Perfect for breakfast or lunch. At only 7 WW® SmartPoints® value per serving, it’s a delicious option! Egg salad+ flatbread= #Flatoutlove!
Nouveau Tuna Wrap
Admittedly, I am a total creature of habit. I could wear the same style jeans and t-shirt practically every day, drink coffee out of the same mug, and write with the same pen (I’m looking at you, Pilot G2!) I tend to be particular about what it is I’m using, but once I find my favorite, it becomes hard to use anything else, so I buy several. Some might call it a rut, but I disagree. After all, aren’t the most successful people in the world prone to wearing the same outfit every day? Or eating the same meals?
For me, this flatbread wrap falls into that category: it’s a meal I could eat again and again, without ever getting bored of it. Tuna joins forces with flatbread in my ultimate go-to lunch wrap, inspired by the pans bagnats of southern France. This portable salad wrap nixes the mayo and lightens way, way up for the perfect lunch or post-workout dinner. All I need to do when I get home from that yoga class is blanche some asparagus, crack and peel a hardboiled egg, et voilà! Dinner is served. Sometimes I cook enough asparagus for several days worth of flatbread wraps, if I’m on my game.
The beauty of this little wrap, and so many other recipes here, is its versatility. Are you all out of tomatoes, but have some roasted red peppers? Add ‘em. Asparagus season is over? Try the green beans that look so good at the store instead, and steam them until tender. Hate capers? Use a couple olives or cornichons in their place. Tuna goes well with almost everything savory, and this flatbread wrap proves it. You may just want to have one every day, like me. And who could blame you? At 6 WW® SmartPoints® value per serving, it’s a winner!
-Amy at Flatout
Open Faced Salmon Flatbread
Let’s talk snacking! It’s not off limits; in fact, sometimes it’s necessary to snack throughout the day. I always feel great having a little bite of something in the mid-morning or afternoon. The Scandinavians and the British have tea time and dedicated coffee breaks every day just so they can snack away, come mid-afternoon. It’s a necessity, a staple of their society and culture.
Because I’ve never been a day long coffee drinker, when I need a little boost in the caffeine department, I’ve started drinking tea in the afternoon. And as you might imagine, tea inspires tea-time snacks. Sometimes sweet, sometimes savory, but always flatbread and always wonderful.
This flatbread recipe takes a page out of the snack book and makes a fabulous light meal or shared snack. Smoked salmon draped over crisp flatbread with your choice of light and interesting toppings; there’s nothing better! And no need to cut the crusts off of fussy little sandwiches; this is flatbread. From end to end, it’s pure delicious.
Dust off that teapot and brew up your favorite darjeeling or oolong, then make some open-faced flatbread sandwiches to accompany it. I promise your afternoon will sail by!
-Amy at Flatout
Steak Fajita Pizza
There’s a Mexican place near me where my mom loves to eat, thankfully. My mom is very picky when it comes to restaurants, especially, for some reason, Mexican restaurants. Either the portions are too small, or she could make a much better margarita,(she’s a connoisseur) or the music is too loud, or something else altogether. My mom especially prefers restaurants which serve portions so huge, she can take them home and eat the leftovers for at least a couple meals afterwards. Naturally, finding a place that does that is tricky, especially with rising food costs. It can be challenging to find a place that, in her more than 70 years of dining out, will please her. The better half and I jokingly call it the “LOL phenomenon” (or, “little old lady”) but shhh! please don’t tell her this!
Generally, my better half and I invite her over to bypass the sometimes frustrating decision of where to eat out. That way, too, we get to be in complete control of the margaritas, which is a great thing! But if we’re feeling like Mexican food, we can all agree on one place, right around the corner. We order a huge plate of family style steak fajitas and go to town, literally! Peppers, onions, strips of steak, all served up on homemade tortillas. In a word: delish.
I started making this flatbread recipe using leftover bits and bobs of the fajitas that would come home with us, but eventually, we started inviting my mom over to make this flatbread from scratch, because it tasted so good. All we really have to do is sauté everything up and bake it on a flatbread; it’s ready by the time the first round of margaritas is finished.
Fajitas, love, and LOL,
-Amy at Flatout
Flatbread with Labneh and Pistachios
Browsing in one of my favorite Middle Eastern shops close to my house, I bought a rather large bag of a spice blend called za’atar for a recipe, even though I only needed a little. It smelled really good, after all, so surely I’d find a way to use it up…and I did! Flatbread FTW.
Za’atar is sort of a generic word for a bunch of herbs related to thyme and oregano, but it can also refer to a spice blend that has ground sesame seeds as well as dried oregano, wild thyme, savory, marjoram and various other spices, depending on who makes it. Sometimes the recipes are a closely guarded secret. It’s really tasty on almost everything (especially popcorn, people! don’t just take my word for it!) In this flatbread recipe I’m baking (or grilling) flatbread, then spreading a tangy, thickened yogurt cheese called labneh on it. All I do next is add a sprinkle of chopped pistachios; I prefer to allow the za’atar’s lovely herbal qualities shine by keeping things simple.
This would be a fabulous appetizer to make while the grill is heating up and guests are enjoying their first aperitif. It is rosé season, after all, and this would be a perfect wine pairing in case you need one. Just throw some flatbread on the grill and let it warm up, then: a little labneh, a little pistachio, a little za’atar, and all you have to do is cut the flatbread into shareable pieces. Your guests will ooh and ahh at how sophisticated the combination is as they devour it, and you’ll love the simplicity with which it’s made.
By the way, labneh, flatbread, and za’atar are traditionally eaten for breakfast, so if you happen to be a savory lover in the morning, then by all means, make this! Day or night, it’s a winner.
-Amy at Flatout
Sweet Potato Chicken Pizza
In college, I often filled in as a substitute baby-sitter for a friend of mine who ran a successful baby-sitting service. I came in very handy for her, usually at the last minute, and I got to meet a lot of fun little kids and families I might not have otherwise, so it was a pretty nice little side job in between classes, all in all.
I can still remember one of the families I worked for, though, because something about them was always so puzzling, and I never figured out the little mystery. It was harmless enough, but at the time of my visit, the only food they had in the house was….bananas. Bags and bags of them! I don’t recall anything in the refrigerator other than bananas, either. It was a long, long, time ago, and it’s not like I snooped through the whole kitchen, but I distinctly remember that the mom must have been wild about bananas. I only babysat for her little girl once, and she had already had dinner, so it was entirely possible that they were between trips to the grocery, but man, there were so many bananas.
And for good reason, I suppose. Bananas are considered a nutritious food, after all, but if there’s a food that trumps a banana, I’d have to say it could be sweet potatoes. High in vitamins A and C, a good source of fiber when eaten with the skins on, sweet potatoes of all kinds are a great tuber to eat any which way you can.
Sure, you could just wait to eat them once a year at Thanksgiving covered in marshmallows and pecans, but why not try them steamed, roasted, in spicy or savory applications? This flatbread recipe uses them as a saucy base for a chicken pizza loaded with kale and cilantro, with a squeeze of lime at the very end. Sweet potatoes love a little acid to bring their flavors out.
Try this pizza; I bet you’ll love it! In fact, I bet you’ll go ‘bananas’ for this flatbread recipe. I wouldn’t blame you a bit if you started buying bags and bags of sweet potatoes at the store, either. Just round it out with some flatbread, too, so you can make delicious food!
-Amy at Flatout
