The big game is on tv, and the hoards are starving…what to make that’s plan friendly? Try this spicy buffalo style chicken pizza at only 8 WW® SmartPoints® per serving! All the magical flavors of buffalo chicken wings, served up hot and crispy on a wholegrain flatbread. Score big points with this one!
Suggested Products Archives: Light - Original
Super Kale Bowl
I love salads, really I do, but sometimes I get a little tired of baby salad greens. I’m old enough to remember when they were a brand new product to hit the grocery stores, and back then they were all the rage. In those days, all you really had to choose from in the store was iceberg, romaine, or spinach, so the little baby leaves were novel and considered extremely exotic. Nowadays, though, they are everywhere, even in the most basic of salad bars.
In my old catering days, when we’d prepare huge bowls of salad for guests’ first course, we’d always have to be watchful for the red leaf lettuce variety in every mix, because it wasn’t as durable as the other varieties and it would wilt the quickest. Several of us caterers would keep a watchful eye out for the little wilted red leaf on every plate, pulling it out before it was served. Darn you, little red leaf! I’m sure you’re delicious, but you shouldn’t be in a salad mix.
Which brings me to kale. My friend Michele and I met for lunch the other day, and we both ordered a kale salad as a first course. I love kale, Michele not as much, but we both adored our salads. It had a slightly sweet, acidic dressing that softened the kale up quite a bit, and was loaded with pepitas, powdery cotija cheese, and spicy jalapeño slices. The nice thing about kale in a salad is that it travels so well and really holds up, unlike the red leaf, even when dressed. The more acidic the dressing is the better, in order to soften the leaves. I was so inspired that I made my own version of the salad adding radishes and a tomato vinaigrette, all served together in a baked flatbread bowl you can eat. Dark leafy greens have never been so fun or delicious!
P.S. I bake the flatbreads over a washed out tin can in the oven to get that great salad bowl shape, like this:
-Amy at Flatout
White Bean and Prosciutto Pizza
The first time I ever cooked a pasta dish and used mint, it was completely by accident. I had my nephew in the kitchen with me, so he was my little sous chef chopping and dicing while I was at the stove. He was so enthusiastic, just grabbing green things out of the vegetable drawer and cutting them up. By the time our hard work was ready to eat, the recipe called for a last minute scattering of basil leaves over the pasta, so Hank wildly tossed in his prepared herbs like a pro. Once we discovered the blunder, it was too late, but you know what? I was surprised at how bright and tasty the mint was. Slightly different than basil, which is pretty standard in all Italian fare, I soon learned that mint can be used interchangeably in place of basil without your meal tasting like toothpaste or candy. Really! And mint grows like crazy almost anywhere it’s planted, so chances are you’re never very far from a neighbor’s mint plant so you’ll always have some on hand.
Also, feel free to use canned white beans in this recipe, or you can cook them yourself with a clove of garlic and a bayleaf if you have the time. Cooking beans takes a couple hours, but they’re largely easy hours, with little attention required other than to make sure there’s enough water in the pot. And there are so many gorgeous heirloom beans to choose from these days, with new “old” varieties of beans being revived and grown by small farmers, each one with their own unique taste. Mashed by hand into a spreadable paste, the beans go beautifully with the earthy, smoky prosciutto and fresh herbs.
Try my mistake tonight and pick a little bit of mint for this wonderful flatbread pizza!
-Amy at Flatout
Tuna Salad Wrap
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
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!
Grilled Summer Fruit Flatbread
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.
There’s nothing better than a juicy peach or nectarine at the height of summer fruit season. I love the way they smell as they ripen, letting you know they’re ready to eat. Oh, I just can’t wait for peaches to appear at the market!
Truthfully, even though I love peaches almost as much as I love flatbread, any stone fruit would work in this recipe. Don’t feel pressured to buy nectarines if they’re hard as rocks, or peaches if they taste pithy. Use plums, or even cherries or apricots. This flatbread recipe is so easy to make if you need a quick dessert after a leisurely grilled dinner outside. Use the last of the coals to grill up some fruit and bake the flatbread. A shmear of ricotta cheese that’s topped with the fresh fruit, a drizzle of syrup and a scattering of fresh thyme, and you’ll be the hit of the party. Everyone will love the light, sophisticated combination, so you just might be making this one all summer long, or as long as you can find those heavenly stone fruits. A girl can dream!
-Amy at Flatout
Green Shrimp Flatbread
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
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
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.
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
