If you are like me, you are often discouraged by the nutritional value of most quick and easy recipes. It seems like you pay a price with inexpensive and easy to prepare foods. Sometimes it feels like you have to sacrifice nutrition for convenience. As a busy mom who values healthy eating habits for her toddler, I find myself searching for meals that can be prepared in a short amount of time while also packing some nutritional punch. Oh, and they have to taste good. :)
A staple in our kitchen for healthy and convenient snacks and meals is the Flatout Wrap. The Flatout Wrap is a nutritious, low carb, high fiber, trans fat-free flatbread that can be used in so many ways. The obvious use is to wrap up anything that would normally go between two slices of bread, but there are so many other great uses. In our house, we love to use Flatouts to make pizza. Here are a couple of different ways to enjoy a pizza using Flatout wraps. Please note that there are many varieties of Flatouts, but we usually go for the Light Original. These contain 9 grams of fiber and only 90 calories per wrap.
Flatout Plain Jane Pizza
1/4 c. Pizza Sauce
1/2c. Reduced Fat Shredded Mozzarella Cheese
Any pizza toppings you choose
Preheat oven to 350 degrees. Put Flatout Wrap on a cookie sheet, brush with olive oil and bake for 7 minutes. Remove from oven and spread sauce on wrap. Add cheese and other toppings, then bake at 350 until cheese is melted. At our house, one pizza serves one person.
Tex-Mex Flatout Thin Crust Pizza
1 Flatout Light Wrap
1 tsp olive oil cooking spray
1/4 lb extra lean ground beef
2 Tbs taco seasoning
2 Tbs water
2 Tbs salsa
1/4 cup shredded 2% Mexican blend cheese
1/4 cup diced tomatoes
1 Tbs fat free sour cream
On stove, brown ground beef in a skillet over medium-high heat; drain. Stir in taco seasoning and water; cook 2-3 minutes or until liquid absorbed. Cook lightly oiled Flatout in 350°F oven directly on grate for 7 minutes. On the Flatout, layer salsa, meat and cheese. Top with lettuce, a dollop of sour cream and tomatoes. Return to oven and cook 7 more minutes. Remove and cut into wedges.