Tag: flatbread

Buffalo Chicken Flatbread

buffalo chicken flatbread

 

When the kids were younger, I hated it when Greg worked late or had to go out of town. That meant that I had to get the kids fed, bathed, make sure homework was completed. Plus do everything else involved with raising kids while he was having dinner at a nice restaurant without a care in the world. That is the way it played out in my mind anyway. In reality, he has worked hard for years to provide for the kids and me. I’m sure; in fact, I know there were plenty of times he felt unappreciated because, from my point of view back then, I was doing IT ALL! Looking back, it took both of us (plus one) doing everything we did to accomplish what we have!  I did, however, gain much respect during those days for military spouses and single parents!

Now, with the kids grown and Greg still traveling occasionally, I sometimes enjoy dinner alone. I can sit in his recliner, NOT watching ESPN or his recorded television shows, and make myself a leisurely meal with little to no mess!

Flatbreads are one of my new “go-to” quick meals. I love the versatility, and I have not tried one yet that I did not like. This Buffalo Chicken Flatbread is fantastic! This is a Weight Watchers recipe with 7 Smart Points. I love buffalo shrimp and think it would be an excellent substitute for the chicken in this dish. Adjust the hot sauce to your taste and enjoy!

Buffalo Chicken Flatbread
 
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Serves: 1
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Ingredients
  • 1 Flatout Light Original flatbread
  • ¼ c. shredded part-skim mozzarella cheese
  • 3 oz. cooked shredded chicken breast
  • 4 tbsp. hot sauce, or to taste
  • ¼ c. shredded carrots
  • ¼ c. thinly sliced celery
  • ¼ c. reduced fat crumbled blue cheese
  • 1 tbsp. chopped fresh cilantro
Instructions
  1. Preheat oven to 375℉.
  2. Place flatbread on baking sheet; bake 2 minutes. Meanwhile, in a small bowl, combine chicken with 2 - 3 tbsp. hot sauce.
  3. Sprinkle flatbread with mozzarella cheese; top with chicken. Sprinkle with carrot and celery; crumble blue cheese over top and drizzle with more hot sauce (optional). Bake until heated through and cheese is melted, 4 - 5 minutes. Remove from oven; sprinkle with cilantro.
Notes
1 serving = 7 Weight Watchers Smart Points

 

Cucumber Caprese Flatbread

Cucumber Caprese Flatbread

 

Maybe it’s just me, but seems to take me forever to get back on track when I decide to throw all caution to the wind and eat whatever I desire. We had “dinner on the ground” at church the Sunday before Valentine’s Day and that was the beginning of my downward spiral. The following week I indulged a lot. Then I topped it off yesterday with a number one combo from Sonic. Time for a get real talk with myself.

I have started this week much better, but my goodness, it’s like starting over again! Healthy living is tough! Sometimes I wish I had never been raised on biscuits, gravy, country ham and fried salmon patties! Life would be so much easier now! It seems that what I have established so far is my downfall last week is due to church and mama, lol.

Flatbreads have quickly become one of my favorite meals while trying to eat healthier. A few of my favorites are Buffalo Chicken Flatbread, Shrimp Verde Flatbread (recipe on NJSD), and this Cucumber Caprese Flatbread.  I found this recipe while visiting my mom and looking through her Diabetic Living magazines.  I love the recipes in her magazines so much that she recently gave me a gift subscription.

These recipes are packed with flavor, and because I can eat the entire flatbread I do not feel deprived!  I typically prefer to make homemade dressing.  However, for 1/2 tablespoon of dressing I found that Newman’s Own Light Balsamic is very good.  If you still prefer to make your own because of salt content I will include an amazing recipe below.

 

Cucumber Caprese Flatbread
 
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Serves: 1
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Ingredients
  • 1 light original oval flatbread (I used Flatout brand)
  • ½ c. coarsely torn fresh arugula and/or baby spinach
  • ¼ c. red and/or yellow cherry tomatoes, coarsely chopped
  • ¼ c. English cucumber, halved lengthwise and thinly sliced crosswise
  • 1 tbsp. thinly sliced red onion
  • 2 tbsp. torn fresh basil
  • ½ tbsp. bottled light balsamic vinaigrette salad dressing
  • 2 tbsp. roasted red pepper hummus
  • 1 tbsp. crumbled reduced-fat feta cheese
  • Cracked Black Pepper
Instructions
  1. Preheat oven to 425℉. Place the flatbread on a baking sheet. Bake 5 to 7 minutes or until lightly browned and edges are crisp. Transfer to a wire rack; cool.
  2. Meanwhile, in a large bowl combine the arugula (and/or baby spinach), cherry tomatoes, cucumber, red onion, and basil; toss with vinaigrette.
  3. Spread hummus on cooled flatbread. Spoon tomato mixture over hummus. Sprinkle with feta cheese and black pepper. Cut into wedges and serve.
  4. Weight Watchers Smart Points = 3 points

Reduced Fat Balsamic Vinaigrette Salad Dressing
 
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Serves: 1
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Ingredients
  • 2 tbsp. balsamic vinegar
  • ½ tbsp. extra virgin olive oil
  • 1 tsp. brown sugar
  • ½ tsp. minced garlic
  • ½ tsp. dried basil
  • ½ tsp. salt
Instructions
  1. Whisk all ingredients together, pour over salad and toss.
  2. Weight Watchers Smart Points = 4

 

Shrimp Verde Flatbread

Shrimp Verde Flatbread

Today’s recipe comes straight from Weight Watchers.  I was quite shocked when I first tried it. Who knew Weight Watchers had such awesome recipes?

I want to tell you a little story just as a testament to just how good this Shrimp Verde Flatbread is. Greg was out of town on business the night I made this for myself. Wes lives at the house, works during the day and works on his masters online at night. He is not the most daring person when it comes to his food. He is a meat and potatoes kind of guy, and he is perfectly happy that way. Many times when Greg is traveling, Wes and I do our own thing for dinner. He will grill up something for himself while I make my own meal. Wes was in the kitchen when I took this flatbread out of the oven, so I asked him to try it. About the only thing he gets excited about it football, hunting, and fishing, so he didn’t say too much other than it was “pretty good.” Pretty good in this house means just okay. However, he went about his business and came up to me a little later wanting to know if I had the ingredients to make another Shrimp Verde Flatbread. I don’t know if I have described him well enough for you to know just how huge this was, but that speaks volumes!

The fresh sauce is really what makes this flatbread so wonderful. When making your flatbread, I have one little tip for you. If you have lime juice that separates from the sauce as you spoon it on your flatbread just leave it in the food processor. I made the mistake of pouring the juice left in the bottom of the food processor bowl onto mine, and it made those areas of the flatbread soggy. I did not do that to Wesley’s and his stayed crispy and delicious!

Shrimp Verde Flatbread
 
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Serves: 1
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Ingredients
  • 1 Flatout Light Original flatbread
  • 3 oz. cooked shrimp, peeled
  • ¼ c. part-skim mozzarella cheese
  • ¾ c. cilantro
  • 1 medium garlic clove
  • 1 small jalapeño, seeds and veins removed
  • 1 tbsp. fresh lime juice
Instructions
  1. Preheat oven to 375℉. Line a cookie sheet with parchment paper. Place flat-out on parchment and bake for two minutes. Remove from oven and set aside.
  2. In the bowl of a food processor combine cilantro, garlic, jalapeño, and lime juice. Process until well blended and spreadable. Season with salt and pepper.
  3. Spread the green sauce over the flatbread. Arrange cooked shrimp over the sauce and scatter with cheese.
  4. Bake at 375℉ for 4 minutes. Serve immediately.
  5. WW Freestyle Points = 4