Serve these mouth watering SmartPoints value friendly fajitas at your next family get together. Your guests will love the mix of colorful and crunchy toppings : scallions, red cabbage, pico de gallo, salsa, lettuce, hot sauce and reduced fat sour cream… just watch your crowd enjoy every bite. Got spice lovers in your group? Make them super, extra spicy in that case, by adding their favorite hot sauce! Get as creative as you like; with flatbread, it’s easy! Our new video shows you how:
Suggested Products Archives: Light - Sundried Tomato
Monte Cristo Quesadilla
When only a grilled ham and cheese will do, make the ultimate, the king and queen of grilled ham and cheeses, the venerable Monte Cristo. Just grab a skillet and cook up the best tasting quesadilla style sandwich around. Big on ham and cheese, and SmartPoints friendly: a match made in Monte Cristo heaven! Watch how fun and easy it is to make something this delicious:
Very Veggie Nachos
These Very Veggie Nachos are a SmartPoints friendly delicious snack with plenty of flavor. Using baked wholegrain flatbread chips as the base pile on the veggies: tri-colored peppers, corn, black beans, avocado make for a healthy and tasty snack! We love our flatbread nachos, and you will too!
Grilled Tuna Melt with Asparagus
Tuna, how do I love thee? Let me count the ways….often I go through waves with my love affair with tuna fish. Mostly I don’t think about it. I go about my days and weeks not giving it a single thought. I make my flatbread pizzas, my wraps, my scrambled eggs, salads, and everything is fine. But then, one day, I’ll be sitting somewhere… I’ll get a little hunger pang, and BAM: I need tuna fish! Nothing, absolutely nothing else will satisfy like a tuna melt. I must make one that very instant. So I run to the store, I grab a couple cans, and I make the best, most beautiful tuna melt that knocks that desire of the ballpark. Honestly, not one other meal at that moment tastes better. Then, almost as quickly as I remembered, I forget that tuna ever existed in the first place, and I go back to my usual food routine.
But why should I or anyone just give up on tuna, just like that? What’s tuna ever done to me, except quench a deep tuna thirst? This year, I’m committing to adding more tuna to my weekly flatbread regime. It’s a good source of vitamin D, an excellent source of niacin and protein, low in fat, and it tastes awesome. Paired with flatbread, it makes the perfect light lunch or dinner. Crispy and toasted on the outside, warm and melty on the inside, it’s just perfect.
Spring is just about here, and that means those little tender baby asparagus spears are popping up in the stores around me, so they must be for you, too. The asparagus gives this flatbread tuna melt more texture, in a sandwich that’s fun to take to work and eat with or without a cup of tomato soup. Just steam them a bit in a pan of hot water until they are fork tender and bitable. Make asparagus extras to throw into other flatbread recipes; you’ll be very glad you did. I know I’m making smarter choices when I eat at more fruits and vegetables every day, especially when they’re different ones. I really can’t think of a better spring lunch, then first of the season asparagus and a homemade tuna salad on grilled flatbread.
-Amy at Flatout
Texas Caviar with Sriracha Flatbread Chips
The award season came and went, and you know what that means! Put away your sequins, your de la Renta, your satin, your tux, and roll up that red carpet! Or, better yet, stay in your joggers and jammies like we do and make some fancy snacks to eat in the comfort and privacy of your own living room while watching movies. My better half and I have been couch potatoes as of late, getting caught up on all the award winning movies. It’s been our thing the last few years to make a bunch of appetizers to nosh on while watching all the films that won, after the fact. That way we can stay at home and make our own food, rather than relying on over-priced movie theatre concessions. My better half’s popcorn is way better, besides.
We like to keep it fresh and exciting when we make our snacks, and I’m not talking about wings and pizza and queso dip. We simply have to stay on track at this crucial time of year. It’s not winter, it doesn’t yet feel like spring, but summer is closer than we care to admit. And to me, that’s another excuse to try out a flatbread appetizer, like this one for Texas Caviar.
Everything’s bigger in Texas, maybe even the flatbread! One thing Texas doesn’t have is fish eggs, but they have beans, and lots of them. Black eyed peas to be exact, and this canned bean salsa-style dip was originally served on New Years, to honor the tradition of eating black eyed peas for wealth and good health in the new year. It can be sweet or savory, depending on how you like your vinaigrette, but this one is savory and the baked flatbread chips that go with it are pure zingy, crispy, spicy, chippy goodness.
You already know that beans are an excellent source of protein and may be helpful for your, ahem, heart. The great thing about this dip is that the beans feel extra special. There’s tons of flavor, loads of texture, and a spicy baked flatbread to boot.
So go ahead and veg out a little, just make sure you eat your veggies when you do it.
-Amy at Flatout
Steak Wrap with Caramelized Onions
I think I may have mentioned before how much my better half loves red meat, steak in particular. The first sunny day we had this winter, he was in his coat, dusting off the grill, stocking the coal bin, and sharpening his tongs. He’s a grill fanatic, and he’s very good at it, fortunately for me. Whereas I have trouble with telling if stuff is cooked properly, resulting in wildly under-or over-cooked meat, he seems to have an innate sense of when to pull the grub off of the flames so it’s perfect every time. It is only one of the reasons I love him so!
We use flatbread to make delicious wraps and pizzas, inspired by our favorite higher-calorie meals. They say imitation is the sincerest form of flattery, which is what I keep in mind when I’m recreating these recipes. Lean cuts of steak can be tasty and part of a healthy eating pattern, like when it’s used in this recipe.
We caramelize onions with little more than water, which yields the most tender, rich, and sinful tasting accompaniment to your slices of grilled steak. It’s a match made in heaven! You won’t even miss the butter most chefs use, I promise. All you have to do is slice up a couple onions, grab a non-stick skillet, spray it with a little cooking spray, and sauté them, stirring frequently, adding a bit of water to the pan to deglaze it and brown the onions. Just add water, stir, then keep adding water each time the pan gets dry until the onions are brown and rich looking. It’s super easy and an ingenious trick for lighter caramelized onions.
The next time you have some leftover steak, put a pin in this flatbread recipe so you can make it when you get home. You and your personal caveman will be glad you did!
-Amy at Flatout
Turkey Bacon Pizza with Roasted Garlic
This beautiful recipe is big on garlicky flavor and SmartPoints friendly, plus it satisfies any burning pizza desire, all thanks to flatbread’s versatility.
Last year, my efforts to grow my own garlic in the big city sort of fizzled, when, come July, I pulled up little heads of garlic not much bigger than the cloves I planted the fall before. I think the soil was far too compacted from years of friendly neglect (and day lilies) that those sweet little bulbs just couldn’t grow any bigger. I used up every bit I grew, though, and only this week did I head to the store for a fresh supply. Next year, my garlic will hopefully be a success, thanks to a very kind neighbor a block over with dark, beautiful dirt and a lot of space. Thanks, Robert! Here’s to our shared garlic in 2017.
Because the grocery store bulbs are much larger, that means I’m freely roasting whole huge heads of Spanish garlic again, and the house smells great because of it. Roasted garlic is largely very low in calories, but it provides a lot of the things that high calorie foods are typically known for: richness, moisture, flavor, and depth. Roasted garlic does all of these things in spades. Plus it wards off vampires, so….bonus!
In this recipe, we slather the roasted garlic on our Light Original flatbread like a sauce, then add the ingredients on top. The heat of the garlic is softened way down from roasting, so don’t skimp or worry about the dreaded garlic breath. This pizza is going to be worth it. Do you really want to be around someone who would be offended by garlic, anyways? I thought not. After all, they might be a vampire….
-Amy at Flatout
Sun Dried Tomato Chicken Wrap
When I’m trying to eat well, I find that the food I make at home has to be 1) flavorful, 2)pleasurable, if not exciting absolutely all the time, and 3)filling, so I’m not hungry right away, which can lead to being hangry. And no one, not one soul, wants to be hangry.
I just read a paper which found that lower glucose levels in couples led to increased tension, arguments, and strife. Every day during the study, the participants were asked to stick zero to 51 pins in a voodoo doll to measure their level of anger towards their spouse. So basically, the lower their blood glucose levels were, the more pins the poor doll got. At least it was a doll, but still, people! To most all of us, it’s not new news that we get grouchy when we’re hungry or really watching what we eat. But 51 pins angry, well, that’s really something else. At that point, I might have to eat a chocolate bar or two, but that’s just one opinion.
For me, the key to achieving the “golden ratio” of eating is to use the concentrated flavor of roasted vegetables, lots of herbs and spices, and acids like vinegars and lemon juice in with all of my flatbreads and wraps to maximize taste and minimize calories. Sun dried tomatoes, roasted zucchini, capers, oregano all qualify in this sunny little flatbread wrap. Whole grains, ample protein, dark green vegetables come together in healthy harmony. What it lacks in excitement, it makes up for in pure, Mediterranean pleasure.
So breathe, relax, eat a little something, and take some pins out of that doll. You have flatbread.
-Amy at Flatout
Spiced Chickpea Wrap
Garbanzo, chickpea, either way you were raised to say it, these little fiber packed legumes are worth their weight in gold, when it comes to flavor. I prefer to say ‘chickpea’ because after all, they really do look like little baby chick heads up close. Cute and delicious.
For a couple years now, I’ve been cooking my own chickpeas using bags of dried peas I find easily at a nearby Middle Eastern market. Doing it this way saves a lot of money, in the long run, but it is also healthier, because the beans I make myself are sodium free. I simply soak 1-2 cups of dried peas overnight in a big pot of water, drain them, then add about a teaspoon of baking soda to the fresh water when I cook them in order to soften them up even more. The baking soda really works wonders!
I think it’s better in general to limit the amount of canned food one eats, and often canned beans have a lot more sodium in them than you want, as well. But if you’re in a hurry or just don’t have the patience to cook your own, don’t skip over this recipe, just use canned. Your body will be happy that you’re enjoying a plant-based meal this week!
This is one of those quick to assemble recipes that costs very little to make, too, while still keeping lunch interesting. I saw a chickpea salad bowl at a swank café in my neighborhood for $10, so think of the money you could save by making your own food every week, instead of eating out: $50/week, $200/month, $2400/year…let that figure sink into the ol’garbanzo. Making your own lunch is worth it; I firmly believe that there’s no such thing as an exquisite grab it and go work lunch except, of course, the ones you make yourself. All you need is a little time and baking soda.
-Amy at Flatout
