Florentine Flatbread

http://www.skinnymom.com/skinny-florentine-flatbread/

serves: 8 – size: 1 flatbread – calories: 300- carbs: 30g – fat: 14 g- WWP+:9 pts

  • 1 tbsp margarine
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 10oz frozen chopped spinach, thawed, drained and squeeze dried
  • 14 oz can artichoke hearts without oil, drained and chopped
  • 8 oz reduced fat cream cheese
  • 1 cup reduced fat sour cream
  • 1 tbsp chili powder
  • 1 tbsp olive oil
  • 1 cup reduced fat, shredded cheddar cheese
  • 1 large tomato, diced
  • 8 Flatout Flatbreads (usually next to market’s deli)

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Directions

  1. Preheat oven to 350F. In a large skillet on medium low heat, saute onion and garlic in the margarine until tender.
  2. Add the diced artichokes and drained spinach to the skillet. Saute for about 3 min.
  3. Add cream cheese, sour cream and chili powder to the skillet and mix well. Let mixture cook for about 5 min, stirring occasionally.
  4. Place flatbreads on a cookie sheet and lightly coat the tops of each flatbread with olive oil.
  5. Bake for 3 min, remove from oven.
  6. Top each flatbread with 1/2 cup spinach/artichoke, 2 tbsp cheddar, and diced tomatoes.
  7. Bake topped flatbreads for an additional 5 min.
  8. Turn your broiler on and watch the edges of the flatbreads turn golden and crispy.

Florentine Flatbread

Ingredients

  • 1 tbsp margarine
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 10oz frozen chopped spinach, thawed, drained and squeeze dried
  • 14 oz can artichoke hearts without oil, drained and chopped
  • 8 oz reduced fat cream cheese
  • 1 cup reduced fat sour cream
  • 1 tbsp chili powder
  • 1 tbsp olive oil
  • 1 cup reduced fat, shredded cheddar cheese
  • 1 large tomato, diced
  • 8 Flatout Flatbreads (usually next to market’s deli)

Instructions

  1. Preheat oven to 350F. In a large skillet on medium low heat, saute onion and garlic in the margarine until tender.
  2. Add the diced artichokes and drained spinach to the skillet. Saute for about 3 min.
  3. Add cream cheese, sour cream and chili powder to the skillet and mix well. Let mixture cook for about 5 min, stirring occasionally.
  4. Place flatbreads on a cookie sheet and lightly coat the tops of each flatbread with olive oil.
  5. Bake for 3 min, remove from oven.
  6. Top each flatbread with 1/2 cup spinach/artichoke, 2 tbsp cheddar, and diced tomatoes.
  7. Bake topped flatbreads for an additional 5 min.
  8. Turn your broiler on and watch the edges of the flatbreads turn golden and crispy.
http://revampfitness.com/florentine-flatbread-2/

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