Posts Tagged ‘Flatout’

Mozzarella Portabella Light Flatout Thin Crust Pizza

Hearty and delicious mushrooms add a meaty texture to this vegetarian pizza. Take the fun outside and throw the pizza on the grill for 4 minutes with the lid shut to give it a crispy finish.

Yield: 1 serving

Serving Size: 1 Italian Herb Light Flatout wrap with 1 cup cheese and mushrooms

Ingredients

1 Italian Herb Light Flatout CarbDownTM Wrap
Olive-oil cooking spray
1/4 cup calorie-free balsamic vinaigrette dressing
3 ounces fresh Portabella or white button mushrooms
2/3  cup fat-free Mozzarella cheese, shredded
3 tablespoons reduced-fat Feta Cheese

Directions

Preheat oven to 350° F. While oven heats, slice mushrooms into 1/8-inch slices and marinate in balsamic vinaigrette dressing for 10 minutes.

Coat one side of the Flatout wrap with cooking spray. Lay the coated side down on a nonstick cookie sheet. Bake for about 8 minutes.

Remove cookie sheet from oven and top warm Flatout wrap with mushrooms, Mozzarella and Feta. Return to oven and bake for 15 minutes, or until cheese melts.

Cut pizza immediately into 6 squares, or 16 wedges for appetizers, and enjoy!

Nutrition Facts:

Calories: 210; Total Fat: 3.5g; Saturated Fat: 1.3g; Dietary Fiber: 1.4gNutrition Facts: Calories: 340; Total Fat: 3.5g; Saturated Fat: 2.5g; Cholesterol: 20mg; Sodium: 910mg; Protein: 40g; Total Carbohydrate: 36g; Dietary Fiber: 9g

Flatout Mushroom and Chicken Fajita Wraps

Tasty mushrooms are topped with fresh salsa for an easy Mexican meal or appetizer.

Yield: 4 (16 as appetizers)

Serving Size: 1 Flatout wrap with 2 cups of prepared filling

Ingredients

1 tablespoon olive oil or butter
1 small onion, diced
16 ounces fresh white button mushrooms, sliced (about 5 cups)
4 tablespoon salsa
4 Flatout Harvest Wheat Wraps
2 cups cooked chicken, shredded
4 lettuce leaves (optional)

Directions

Heat 1 tablespoon olive oil in sauté pan over high heat. Add onions and a single layer of mushrooms. Leave the mushrooms alone as they sauté – be patient as they turn red-brown – then turn and sauté until second side turns a similar color.

Spread 1 tablespoon salsa on each Flatout Wrap. Layer a quarter of the chicken, mushrooms, onions and lettuce (if desired) at rounded end of each wrap. Roll tightly and serve.

If desired, cut each wrap into quarters and serve as an appetizer or snack.

Nutrition Facts

Calories: 380; Total Fat: 12.1g; Saturated Fat: 2.8g; Cholesterol: 75mg; Sodium: 447mg; Protein: 52g; Carbohydrate: 26g; Dietary Fiber: 8g

Mushroom Pizza

Pile mushrooms onto your pizza for a tasty weeknight meal.

Yield: 2 servings

Serving Size: 1 flatbread

Ingredients

6 ounces white button mushrooms
6 ounces cremini mushrooms
freshly ground black pepper
4 ounces 93% lean ground beef
1 teaspoon olive oil
1 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 – 12 inch light whole wheat wraps
1 cup shredded reduced-fat Monterey Jack or Cheddar cheese

Directions

1. Preheat oven to 400˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat a medium skillet over medium-high heat. Add meat and cook, breaking meat into very small bits.  Drain.  Season with freshly ground black pepper. Remove from pan and reserve.

4. Add olive oil to skillet. Add mushrooms and sauté for 3 to 5 minutes.  Drain. Add beef back to pan and combine with mushrooms.

5. In a small bowl, combine ricotta cheese, oregano, and basil.  Spread the cheese mixture on two 12-inch light whole wheat wraps, dividing evenly.  Layer equal amounts of the beef and mushroom mixture on top of the cheese mixture. Sprinkle with the grated cheese.

6. Place the pizza directly on the oven rack.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.

Tips:

    • ½ cup cottage cheese blended with 1 tablespoon of milk in blender or food processor is a suitable substitute for ricotta cheese.
    • Use fresh herbs like oregano and basil instead of Parmesan cheese and also use reduced fat cheese for a lighter version with less cholesterol, fat and saturated fat.

Nutrition Facts:

Calories: 499; Total Fat: 22g; Saturated Fat: 11g; Cholesterol: 88mg; Sodium: 923mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 56g.

Mushroom Flatbread (Foodservice portion)

Treat your family to a meaty mushroom pizza that is simple and flavorful.

Yield: 24 servings

Serving size: 2 slices

Ingredients

  • 2 1/4 pounds white button mushrooms
  • 2 1/4 pounds cremini mushrooms
  • 1/3 cup olive oil
  • 1 1/2 pounds 93% lean ground beef
  • 1 teaspoon freshly ground black pepper
  • 6 (12-inch) fully baked whole-wheat pizza crusts or Flatout wrap
  • 3 pints part-skim ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 6 cups shredded Monterey Jack cheese

Directions

1. Heat oven to 425˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat olive oil in a large skillet over medium-high heat. Add beef and mushrooms and cook, breaking meat beef into very small bits. Season with freshly ground black pepper.

4. Arrange crusts on 3 baking sheets.  For each pizza, spread crust with one cup of ricotta and sprinkle with three tablespoons Parmesan. Spoon beef and mushroom mixture evenly over all. Top each pizza with 1 cup of Jack cheese.

5. Bake for 8-10 minutes or until crust is golden brown and cheese is melted.   Cut each pizza into 8 wedges.

Tip: Use 1/2 cup cottage cheese blended with 1 tablespoon of milk in blender or food processor for a suitable substitute for ricotta cheese. Garnish with basil for extra flavor.

Nutrition Facts

Calories: 628; Total Fat: 37g; Saturated Fat: 20g; Cholesterol: 132 mg; Sodium: 937 mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 55g.

Family portion

Mushroom Flatbread

Treat your family to a meaty mushroom pizza that is simple and flavorful.

Yield: 2 servings

Serving Size: 1 flatbread

Ingredients

6 ounces white button mushrooms
6 ounces cremini mushrooms
freshly ground black pepper
4 ounces 93% lean ground beef
1 teaspoon olive oil
1 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 – 12 inch light whole wheat wraps
1 cup shredded reduced-fat Monterey Jack or Cheddar cheese

Directions

1. Preheat oven to 400˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat a medium skillet over medium-high heat. Add meat and cook, breaking meat into very small bits.  Drain.  Season with freshly ground black pepper. Remove from pan and reserve.

4. Add olive oil to skillet. Add mushrooms and sauté for 3 to 5 minutes.  Drain. Add beef back to pan and combine with mushrooms.

5. In a small bowl, combine ricotta cheese, oregano, and basil.  Spread the cheese mixture on two 12-inch light whole wheat wraps, dividing evenly.  Layer equal amounts of the beef and mushroom mixture on top of the cheese mixture. Sprinkle with the grated cheese.

6. Place the pizza directly on the oven rack.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.

Tips:

  • Take pizza out of the oven and onto the flame this grilling season. Place pizza directly on the grill and close lid. Cook for 8 to 10 minutes or until cheese melts and bread is crisp.
  • ½ cup cottage cheese blended with 1 tablespoon of milk in blender or food processor is a suitable substitute for ricotta cheese.
  • Use fresh herbs like oregano and basil instead of Parmesan cheese and also use reduced fat cheese for a lighter version with less cholesterol, fat and saturated fat.

Nutrition Facts:

Calories: 499; Total Fat: 22g; Saturated Fat: 11g; Cholesterol: 88mg; Sodium: 923mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 56g.

Foodservice portion

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Almost Lasagna

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Mushroom Burger Wrap

Mushroom Burger Wrap

Shiitake and Chicken Lettuce Wraps

Shiitake Lettuce Wraps

MLT Wrap

Yield: 4 portions

Ingredients

4 Flatout wraps
2 small tomatoes, thinly sliced
2 cups fresh baby spinach
2 tsp fresh minced ginger
1 cup low-fat mayonnaise
1 tsp salt-free steak seasoning Salt, to taste
2 tbs Olive oil
4 Large Portabella mushrooms, sliced (or 8 ounces white button mushrooms)

Directions

This recipe can be prepared on the grill or stovetop.

Brush Portabella strips with olive oil and sprinkle with steak seasoning and salt, to taste.

If grilling: preheat grill. Once grill is hot, cook Portabella strips until deep brown, about 10 minutes. Turn and grill until golden, another 6 to 8 minutes.

If sautéing: heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

While mushrooms are cooking, warm tortillas on the grill in foil or lightly grill for just 20 seconds. If you are cooking inside, warm wraps in a dry skillet. Stir mayonnaise and ginger together and divide among tortillas, spreading to cover; top with spinach and tomato slices. When mushrooms are done, slice in to thin strips and sprinkle with more steak seasoning, if desired. Place mushrooms on tortillas and roll into a wrap.

Nutrition Facts per serving:

Calories: 330; Total Fat: 20g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 460mg; Protein: 7g; Total Carbohydrate: 31g; Dietary Fiber: 2g