Tag Archives | yogurt

Leftover Lamb Meatball Flatbread

A little ground lamb goes a long way when it’s used on a flatbread in this super-fresh recipe that’s chock full of clean, crisp flavors. Cool cucumber and mint, tomatoes, red onion, and briny feta cheese mean there won’t be any leftovers! This shareable flatbread is only 8 WW® SmartPoints® value per serving.

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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

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Baked Chicken Shawarma Wrap

Sometimes chicken gets a bum rap. Everyone eats it, everyone likes it, but some people don’t even call it “chicken” anymore, they’ve taken to calling it “protein.” Well, chicken is protein, that much is true, but it seems sort of clinical and detached to call an animal “protein” instead of what it is, a chicken. Maybe it’s because we are so used to buying packages of chicken parts in the store, with no real thought given to the whole animal, and we’ve forgotten that in addition to the breasts we’ve come to consider lean protein, there’s other delicious and flavorful parts of the bird that are going by the wayside.

I’ve made the switch recently to buying whole chickens at the store instead of just their parts. I taught myself how to cut up a chicken for cooking, (thanks YouTube!) although mostly I roast my birds whole. I cover them with chopped garlic and herbs, stuff a single lemon inside the body, and salt and pepper the whole shebang before sticking it in the oven. The house smells so great when it’s cooking! Our small family gets two nice meals out of one chicken, more if we use flatbread, then I make stock from the carcass so the whole animal is used. It makes phenomenal soup later on! Plus I really and truly believe that whole farm chickens are way more flavorful (and less expensive!) than the bulk chicken breasts lining the shelves.

Of course, we flatbread lovers know how to make short work of a rotisserie chicken, so I’m not alone in my love of the whole bird. You can use any type of chicken for this flatbread recipe, but boneless skinless breasts have the lowest SmartPoints value. So now that you know how to cut up a whole chicken, the sky is the limit! This flatbread recipe for baked chicken shawarma uses lots of herbs and spices for a flavorful and beautiful wrap that’s easy to throw together with a little time for roasting. Get to cooking, flatbreaders!

-Amy at Flatout

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Yogurt Chia Pudding with Cinnamon and Sugar Flatbread Chips

A diagnosis of diabetes does not mean having to say goodbye to pudding anymore! Thanks to this delicious take on the standard recipe, this family-friendly dessert makes the perfect after school snack to curb those pre-dinner munchies. The combination of fiber and protein from the Flatout flatbread and yogurt will help to keep you feeling satisfied for hours. Swapping in the mashed banana in replacement of larger amounts of added sugar helps to reduce the overall carbohydrate content of the recipe. And the addition of cinnamon may provide a slight improvement in post-meal blood sugar levels. This easy to make recipe is sure to become a family favorite!

(Make the chips and this chia pudding the day before, so the seeds have time to absorb all the liquid, and you will love yourself in the morning when you pull it out for breakfast or that snack you’ve been craving.)

Chia seeds can be found in bulk reasonably online, or in box stores in your area. They’re that popular!

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