It’s been a little quiet over here at this little ol’ blog… and for very good reason.
I’ve spent the past two weeks starting a new job, and y’all… it’s not easy starting over and re-establishing yourself professionally. It is always worth it though. And, in case you’re wondering, it’s going really well thankfully! Even with my 30 minute commute each day, and the whole having to get dressed and do my hair every day thing. It’s been an adjustment… for sure!
Despite being focused on the day-job, when I get home, I’m famished! Could be stress, could be the fact that I’m super far from my refrigerator all day, I don’t know what it is… but I get home and it’s TIME for dinner.
Last week, I came up with this flatbread in a hungry rush leveraging some leftovers in my fridge, and you guys… it’s ridiculously good. So good, I made it again over the weekend so I could share it with you.
For all of you folks rushing home from work, this dish comes together super fast… and will not disappoint.
I can’t even stand how good that looks, y’all… I have a few more leftover brussels sprouts in my fridge. This may be dinner tomorrow again. And, to my Weight Watchers friends, yes… this thing only has SEVEN Freestyle Smart Points… And if 7 SP is a little too much for you for dinner tonight, you could always share it with a friend and pair it with a salad.
Brussels & Bacon Flatbread
1 Trader Joe’s Whole Wheat Lavash bread
1/4 cup Ragu light parmesan alfredo sauce
1 1/2 tsp. garlic, minced
2 slices center cut bacon, cooked and chopped
1/2 cup brussels sprouts, roasted and chopped
2 Tbsp. red onion sliced
2 oz. Trader Joe’s Lite Mozzarella Cheese
crushed red pepper flakes (optional)
1. Preheat your oven to 425 degrees.
2. Prepare a baking sheet with cooking spray and top it with your lavash bread. Add alfredo sauce and minced garlic, spread across the crust with a knife.
3. Top with cheese next. I know you’ll be tempted to add the toppings first, but trust me… cheese on the bottom.
4. Top with brussels sprouts, bacon, and red onion. Sprinkle with crushed red pepper, if desired. Note: I roasted my brussels sprouts the day before with a little cooking spray, salt, and pepper – – such a great way to use the leftovers.
5. Bake for 18 minutes until the crust crisps up and browns.
6. Slice up your pizza. Note: I always use a rocker-style pizza cutter on flatbreads like this one (affiliate link.) Then, I cut it into three rectangles, and then into triangle slices… so good!
7. Serve, and ENJOY.
Per entire recipe serving:
CAL 449; FAT 15g; SAT FAT 6g; CARBS 52g; FIB 6g; SUG 1g; PROT 27g
WW Points+: 12; WW Freestyle Smart Points: 7