• Monday: Laura Sampson of Hey What’s For Dinner Mom?
• Tuesday: Katie Olsen of Ruffles & Truffles
• Wednesday: Lara DiPaola of Chicken Nuggets of Wisdom
• Thursday: Jennifer Gerlock of Hip As I Wanna Be
• Friday: Jennifer Leal of Savor the Thyme

Today, we’re showcasing them all in once place. Here are links to 15 posts and videos for you to enjoy!

Healthy Holiday Recipes

Monday: Trio of Sliders Party

Tuesday: Mini Mexican Flatbreads with Gazpacho Shooters

Wednesday: Flatout Easy Holiday Buffet

Thursday: Game Day Sliders, Melts and Guacamole

Friday: Salmon Cake Sliders with Creamy Herb Sauce

Healthy Holiday Entertaining

Monday: Snow Day Fun

Tuesday: Wax Paper Flower and Flatout EdgeOn Crisps

Wednesday: Very Cranberry Crafts and Chutney

Thursday: Candlelit Winter Scene and Gobbling-Good Eats

Friday: Crostini, Dip and Asparagus-Gruyere Tarts

Healthy Holiday Leftovers

Monday: Curried Waldorf Salad with Turkey

Tuesday: Flatout Baked Crackers and “Sushi” Rolls

Wednesday: Turkey Green Flatout Enchilada Pie

Thursday: Creamy Turkey and Artichoke on Flatout Toast

Friday: Potato Pancakes, Stuffing Frittata and Mexican Flat-a-dilla

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Big thanks again to the women who made Flatout Healthy Holidays possible.

We’d love to hear your fresh perspective!

Which of these holiday recipes or decorating ideas have you bookmarked for this year?

Happy, healthy holidays from all of us here at Flatout! Bon appétit!

You can view all the posts at this link. We sincerely hope you’ve enjoyed the fabulous recipes and decorating creations our amazing bloggers have put together! Jennifer of Savor the Thyme is helping us end the campaign on a delicious note with her take on leftovers, not to mention one of the most creative Flatout recipe names to date: the Flat-a-dilla!

The recipe calls for: Flatout Flatbread Wraps in Multi-Grain with Flax

I don’t know about all of you but personally, I look forward to the Thanksgiving Day leftovers. It usually begins late Thanksgiving night, when you are either in your PJ’s or stretchy pants and realize you have room to have a second helping of dinner.

However, by Friday afternoon, the last thing you want is the same reheated Turkey and fixings. I hope you find these ideas inspiring and yummy!

***

Leftover Mashed Potato Pancakes Recipe (Yield = 4 pancakes)

Ingredients:

• 2 tablespoons grapeseed or vegetable oil
• ~2 cups mashed potatoes (consider the horseradish-sour cream recipe)
• 1 egg
• 1/3 cup whole wheat or AP flour
• 1/2 teaspoon garlic powder
• 3 to 4 chives, minced
• Salt and pepper to taste
• Gravy (or applesauce or light sour cream), optional

Directions:

Preheat the skillet and oil over medium heat. Mix the mashed potatoes, egg, flour, garlic and chives together in a bowl. Season with salt and pepper to taste. Pour ~1/4 cup of the mashed potato mixture into the pan and allow to cook until brown. Flip the pancakes and brown the remaining side. Heat up the gravy and drizzle on top of the pancakes.

Stuffing Frittata (Yield = 6 to 8 slices)

Ingredients:

• Cooking spray
• 2.5 cups of leftover stuffing
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 6 to 8 large eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon chopped fresh herbs
• 1/4 cup grated Parmesan

Directions:

Preheat broiler. Spray an ovenproof nonstick skillet with cooking spray and heat over medium heat. Distribute the stuffing in the bottom of the pan and top with the cheddar. Meanwhile, whisk together the egg, milk, salt, pepper and herbs. Pour the egg mixture over the stuffing and cheese. Top with the Parmesan and cook over low heat for 5 to 7 minutes. Transfer the pan to the broiler and broil for about 2 minutes, until the egg is cooked through.

Mexican Flat-a-dilla (Yield = 6 slices)

Ingredients:

• 2 Flatout Flatbread Wraps in Multi-Grain with Flax
• 1/2 pound turkey breast meat, sliced or chopped
• 2 tablespoons black beans, rinsed and drained
• 1 tablespoon minced red onion
• 2 teaspoons diced green chilies
• 1 tablespoon chopped cilantro
• 1/3 cup shredded hot pepper jack cheese
• Chili powder, optional
• Sour cream optional

Directions:

Preheat large non-stick skillet or indoor grill to medium. Place one wrap in the skillet/grill and layer all of the ingredients from the turkey to the chili powder on top of each other. Place the remaining wrap on top and close the lid to the grill if applicable. Heat long enough for the cheese to melt and the wrap to brown. Remove and allow to cool slightly. Cut into slices and top with sour cream if you wish.

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We’d love to hear your fresh perspective!

• What recipe(s) from our Flatout Healthy Holidays posts are you planning to make?

This recipe calls for: Flatout Flatbread Wraps (in any variety you desire)

Thanksgiving is over and the holiday celebrations have officially started! I don’t know about you but one of my biggest challenges is making due with leftovers. I’m always on the lookout for recipes that help me make the most of my leftover meals.

I stumbled upon this recipe last year and it has quickly become a family favorite.

Serve this creamy turkey and artichoke recipe over toasted Flatout Flatbread Wraps in any variety you desire. It is a fantastic way to use leftover turkey that I promise your family will enjoy. Works well with chicken, too!

Creamy Turkey and Artichoke on Flatout Toast

Ingredients:

• 5 tablespoons butter
• 1/3 cup all-purpose flour
• 4 to 6 green onions, thinly sliced, about 1/3 cup
• 8 ounces sliced mushrooms
• 1 cup chicken broth
• 1 1/2 cups milk
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 can (about 15 ounces) artichokes, drained and coarsely chopped
• 3 cups diced leftover turkey (or chicken)
• Flatout Flatbread Wraps (in any variety you desire)

Directions:

Melt butter over medium-low heat in a saucepan. Add onions and mushrooms and cook, stirring, until mushrooms are tender. Add in flour and stir until smooth. Next add chicken broth, stirring until nice and thick. Add milk, seasoning, salt and pepper, then blend with artichokes and turkey. Serve hot over toasted Flatout Flatbread Wraps.

Recipe credit: Diana Rattray

***

We’d love to hear your fresh perspective!

• What are you most looking forward to serving during the holidays still ahead of us?

This recipe calls for: Any non-flavored Flatout Bread product!

You spent the better part of a week planning, shopping for and cooking a meal that was gone in the blink of the halftime clock. Now you’re exhausted, but the house full of family is somehow hungry – AGAIN! Before you decide to phone it in – to the local pizza joint – let me help you out.

How about we just pile it all up and call it gourmet redefined? This recipe – which is actually more of a technique for avoiding the kitchen than anything else – fools just about everyone into believing you are hiding your superhero cape in the pantry – it’s that good!

Turkey Green Flatout Enchilada Pie

Ingredients:

• 1 can green enchilada sauce
• Flatout Bread (use what you’ve got – Original, Foldits or Sliders, so long as it’s not flavored)
• 2 cups leftover turkey (shredded, diced or just tossed in as is)
• 1 small can diced green chili
• 1 cup sour cream
• 2 tbsp taco seasoning
• 1 can white corn (drained and rinsed)
• 1 can black beans (drained and rinsed)
• 1 cup Mexican cheese, shredded (or taco blend, or whatever you’ve got)

Directions:

Preheat oven to 350 degrees. Spread a small amount of the enchilada sauce on the bottom of a deep baking dish. Layer enough non-flavored Flatout Bread product into the dish to cover the bottom, making sure that each piece over laps just a bit. Next, layer in turkey and each ingredient in any order – mix taco seasoning in with sour cream to give it an extra kick – but just make sure that the last layer is cheese. Repeat the process until the dish is filled and your very top layer is Flatout.

Spoon over a bit more of the sauce and sprinkle again with cheese. Place in the oven and bake for 20-30 minutes, or until warmed through.

You can modify this recipe to any taste. Try Italian by using tomato sauce, mozzarella cheese, ricotta and roasted red peppers. Or go Greek with kalamata olives, Greek yogurt, fresh baby spinach, Greek salad dressing and feta cheese!

***

We’d love to hear your fresh perspective!

• What ingredients would you use in your version of a leftover pile up?

This recipe calls for: Flatout Flatbread Wraps (specifically, in Light Italian Herb)

As much as I love a fresh holiday meal, there is something oh so very wonderful about enjoying the leftovers. Sure, you could scoop up a plate of meat and veggies, but I personally find myself longing for a bit of variety sometimes. In addition, after stuffing myself a bit on a holiday, the following day might call for scaled back eating.

Making up a few rolls of leftover “sushi” to slice and eat as an afternoon snack is a great option for enjoying your leftovers in a unique way! What’s nice about these little guys is that the ingredients are already cooked; you can enjoy them cold or heat them up if you prefer a warm plate of food. In addition, your leftover scraps from making your sushi rolls give you enough product to create a nice plate of zesty crackers. Enjoy!

***

Flatout Baked Crackers

Ingredients:

• Flatout Flatbread Wraps in Light Italian Herb (or any other variety of your choice)
• Olive oil
• Grated Parmesan cheese
• Italian seasoning

Directions:

Preheat oven to 400 degrees. Place leftover Flatout Flatbread Wrap scraps (or sliced whole wraps) on a nonstick baking sheet. Brush wrap pieces lightly with olive oil, then sprinkle with Parmesan cheese and Italian seasoning. Bake for 10 minutes, or until golden brown. Remove crackers from oven and allow to cool. Serve plain or with cheese, dip, etc.

Flatout Holiday Leftover “Sushi”

Ingredients:

• Flatout Flatbread Wraps in Light Italian Herb (or any other variety of your choice)
• Stuffing (or mashed potatoes, rice, or sweet potatoes)
• Sliced turkey breast (or ham, roast beef, etc.)
• Green beans (or asparagus, carrots, etc.)
• Cranberry sauce or gravy, for dipping

Directions:

Place Flatout Flatbread Wrap on a cutting board. Using a pizza cutter or sharp knife, cut off the rounded ends of the wrap, as well as an additional inch off the top of the remaining wrap. Place remaining rectangular wrap on a piece of wax paper.

Add 2-3 generous scoops of stuffing (or other sticky ingredient, like mashed potatoes) on the wrap. Using a spatula, spread evenly across and press down firmly. Place approximately 4 thin strips of turkey breast (or other leftover meat) in the center of the wrap, on top of the stuffing. Add approximately 4 green beans to the turkey.

Carefully slide the wrap to the very end of the waxed paper. Slide both thumbs underneath the wrap and waxed paper. Place your fingers down firmly on the meat/veggies in the center. Roll the sushi together, making sure to put pressure on the roll, but not enough to make the ingredients spill out the side.

Gently remove your sushi roll from the waxed paper. Using a serrated knife and a sawing motion, slice the roll in half, and then in half again, making 4 pieces. Serve sushi with cranberry sauce or gravy to dip.

***

We’d love to hear your fresh perspective!

• What are your favorite Flatout “sushi” ingredients?

This recipe calls for: Flatout Flatbread Wraps in Multi-Grain with Flax

So you have a little leftover turkey lurking in your fridge waiting to be gobbled up, right? And as I type this, you may be SERIOUSLY tired of leftovers. Why not try something new this year? I’ve created a perfect way to enjoy Thanksgiving leftovers in a wrap. Curried Waldorf Salad with Turkey is a unique and delicious way to enjoy your leftovers this year – and not make folks cry at the thought of more turkey. Relax, enjoy your leftovers and have a happy, healthy holiday.

***

Curried Waldorf Salad with Turkey (Serves 6)

Ingredients:

Salad:

• 1-1 1/2 cups cooked turkey, cubed
• 1 apple, washed and chopped
• 1 firm ripe pear, washed and chopped
• 3 stalks organic celery
• 1/4 cup chopped sweet onion – optional
• Dressing – recipe below
• 6 Flatout Flatbread Wraps in Multi-Grain with Flax
• Leftover cranberry sauce – optional

Dressing:

• 2 tbsp plain nonfat yogurt
• 2 tbsp mayonnaise
• 1 tsp curry powder, more to taste
• Pinch of salt, more to taste

Directions:

Combine turkey, apple, pear, celery and onion (if using) in a large bowl. Set aside while you make the dressing in a separate bowl. Combine all the dressing ingredients, adding additional curry powder and salt as needed. Pour the dressing over the turkey salad and stir to combine. Refrigerate for an hour or so, if desired.

Divide salad evenly between six Flatout Flatbread Wraps in Multi-Grain with Flax. Add a bit of cranberry sauce before rolling, if desired. Then roll, slice and serve! Salad can be stored in the fridge for up to two days for self-serve leftover convenience.

***

We’d love to hear your fresh perspective!

• How do you spice up your turkey leftovers?

These recipes call for:

The time to start decorating the house and hosting all the holiday gatherings is here! With limited time and budget, we all need to be creative and get tasty nibbles on the table quickly. Plus, we want the house to look pretty while we chat with our guests. Today, I share some of our family’s favorite ways to spruce up the house and fill everyone’s bellies.

***

Mushroom & Alouette Crostini (Yield = 2 dozen)

Ingredients:

• 1 loaf of French bread, sliced into ~1/2 inch pieces
• 3 tablespoons olive oil
• 8 ounces fresh mushrooms of your choice, chopped
• A few tablespoons light garlic and herb spreadable cheese
• Fresh herbs, chopped, optional
• Salt and ground pepper, optional

Directions:

Preheat oven to 350 degrees. Slice the bread into 1/2 inch pieces. Brush the bread lightly with 1 tablespoon olive oil and place on a baking sheet. Toast the bread for 6-8 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil over medium heat. Add the mushrooms, season with a few pinches of salt and pepper, and sauté for approximately 6-8 minutes, stirring often.

Remove the bread from the oven and allow to cool slightly. Spread a 1/2 teaspoon of cheese spread onto the bread, add some of the mushrooms and top with the chopped herbs.

The Best Dip Ever

Ingredients:

• 4 oz. cream cheese, chopped
• 1 avocado, chopped
• 1 Jar (10-12 oz) of Salsa
• Fresh Cilantro, minced
• Flatout EdgeOn Baked Flatbread Crisps in Sea Salt

Directions:

Cut cream cheese into small cubes and scatter about dish (spray knife with cooking spray to aid in removal of cream cheese). Cut avocado into cubes and scatter about dish. Pour salsa on top of the cream cheese and avocado. Scatter a healthy helping of chopped cilantro on top.

Serve with edgeon baked flatbread crisps. Yum!

Asparagus-Gruyere Tart with Flatout Wraps

Adapted from Martha Stewart

Ingredients:

• 2 Flatout Wraps (Original, Light or Multigrain)
• ~2.75 ounces (~1 cup) Gruyere cheese, shredded
• 3/4 pounds medium asparagus
• 1 tablespoon olive oil
• Salt and pepper

Directions:

Preheat oven to 400 degrees. Place one wrap on a baking sheet. Scatter a bit of the cheese on one wrap and then place the remaining wrap on top. Snap the bottom of the asparagus spears and then arrange in a single layer over Gruyere, alternating ends and tips. Brush lightly with oil, and season with salt and pepper. Bake until spears are tender, 15 to 20 minutes.

Keep an eye on this so that the edges do not get too dark.

Enjoy!

 ***

We’d love to hear your fresh perspective!

• What are your favorite activities or traditions on the day after a big holiday?

We are so grateful for the Flatout community and all the amazing people we’ve interacted with this year – including Jen of Hip As I Wanna Be! Today, she shares with us a beautiful winter scene to brighten any holiday party, along with some gobbling-good recipe ideas. Enjoy!

The recipe calls for: Flatout Hungry Girl Foldit

In our house, decorating for the holidays is a family affair! Each year we pull out our boxes of decorations and have a ball creating a magical holiday home. Key to our fun is creating memories as a family, which is why we select projects that are appropriate for our kids to take part in, too. This year we’re repurposing our overstock (!) of  Christmas village accessories…specifically, the trees.

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Candlelit Winter Scene

• Candle plate
• Miniature model pine trees (such as those found here)
• White votive candles
• Small mason jars
• Epsom salt
• Glitter

Directions:

Cover candle plate with epsom salt. Arrange tree on the plate and cover bottom of the tree with the salt. Meanwhile, place a votive candle into the mason jar. Pour epsom salt into the jar by the spoonful until it surrounds the candle in faux snow. Sprinkle glitter over the top and add mason jar to the candle plate scene. Continue filling and adding jars until the plate is full. Light the candles when ready to use.

Note: You can also use flameless LED candles. Add additional components to the mason jars such as cranberries, jimmies or any other seasonal idea you can imagine!

And what fun is decorating if you are not drinking hot chocolate or sampling munchies? In keeping with our tree theme, I suggest the following:

Festive Cheese Platter

Ingredients:

• 5 (8-ounce) bars cheddar, plain and flavored cheese
• Fresh thyme sprigs
• Grape cherry tomatoes or olives

Directions:

Cut each bar of cheddar into 1-inch cubes. On a large platter or cutting board, arrange cubes in rows to form tree shape, using different flavors for each row and separating flavors with thyme sprigs and rows of tomatoes or olives. Serve and enjoy!

Hot Spinach and Artichoke Dip*

Ingredients:

• 1 cup thawed, chopped frozen spinach
• 11/2 cups thawed, chopped frozen artichoke hearts
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• Flatout Hungry Girl Foldit

Directions:

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients. Serve hot with Foldit (sliced in half and served straight from the package or crisped up in the oven).

*My personal favorite recipe from Food Network!

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We’d love to hear your fresh perspective!

• How do you involve your kids in the holiday decorating process?

The recipe calls for: Flatout HungryGirl Foldit Sliders or EdgeOn Crisps

Decking the halls doesn’t have to put a big dent in the budget. With a little repurposing of things you already have around the house, and by adding in some of the most common – and affordable – seasonal staples, you can really make the holidays glow. This year, rather than a hard to pull off and expensive theme, I went with a really simple one: cranberries! For door-to-door decor I used fresh cranberries (about a buck a pound) in everything from garland to candle displays. Cranberries in apothecary jars, in mismatched silver service (which I collect and have all over the house) and in this ice bucket and/or votive candle holder. BONUS: they taste great, too, so we cooked with the leftovers!

***

Cranberry Ice Bucket or Votive LED Candle Holder

• 1 paper half-gallon container (plus cling wrap if making a votive holder)
• 1/2 cup fresh cranberries
• Greenery (I used pine from our backyard trees. Rosemary works well, too.)
• Water
• Container to place box in while in freezer
• 1 wine or spirits bottle (empty if making a votive holder)
• Display tray and container to catch drippings as the ice melts
• Flameless LED candle (for votive holder)

Directions:

Cut the top off your empty and cleaned out half-gallon container using an X-Acto knife or scissors. Place your bottle inside (if making a votive, cover the bottle with cling wrap). Arrange berries and greens inside the box, around the bottle. Fill the box half way with water. Place box in container to freeze. Freeze for at least 24 hours or a minimum of 4 hours. Remove from freezer. Score the corners of the container with a sharp knife. Pull paper off and, WHA-LA you have your ice bucket or votive holder!

For votives: To remove the bottle from the ice, carefully fill with hot water. This will loosen the bottle from the ice. Grab the cling wrap and remove bottle. You now have a beautiful votive holder.

NOTE: ONLY USE FLAMELESS LED CANDLES!

Cranberry Chutney with Brie and Flatout

• 1 wheel of store-bought brie cheese
• Cranberry chutney (recipe idea here)
• Fresh cranberries
• Fresh rosemary
• Flatout HungryGirl Foldit Sliders in Classic White or EdgeOn Crisps in Sea Salt

Directions:

Top brie with chutney, fresh cranberries and rosemary. Serve with EdgeOn Crisps or Foldit Sliders. If serving with sliders, cut each slider in half and bake on a lined cookie sheet at 350 degrees until crisp, approximately 5 minutes.

***

We’d love to hear your fresh perspective!

• What’s your favorite way to incorporate cranberries during the holidays?

This post calls for: Flatout EdgeOn Crisps

Is it just me, or does the holiday season inspire you to make everything around you a little bit…prettier? Personally, I can’t get enough of wrapping presents and adding special touches to my home. I always love when I’m able to put together something handmade for an extra special touch. Today, I thought I’d share a fun and easy tutorial for some beautiful wax paper flowers. You can use them to decorate a variety of things, and I bet you have all of the materials in your house already!

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Wax Paper Flowers

• Wax paper
• Scissors
• Ribbon

Directions:

Tear off two pieces of wax paper from the roll, in 12×12 inch squares. Cut the paper in half, and then in half again, leaving you with 8 6×6 inch squares.

Stack the 6×6 inch squares on top of each other, then accordion fold them in roughly 1/2 inch pleats. Using scissors, round the corners of each end of the accordion folded paper.

Tie a piece of ribbon around the middle of your accordion, then unfold the ends. It should look like a bow tie! Make sure to cut a long enough piece of ribbon to allow you to tie the finished flower to your package.

While holding the ribbon for stability, gently pull each wax paper layer up to the center of the “bow tie,” working on one half of the flower at a time.

It’s starting to look like a fluffy peony now! Repeat the same procedure on the other half of the flower, then fluff the petals to create the desired appearance.

Attach your completed flower to a holiday package, use as a napkin ring, tie on a wreath or use your imagination to select the perfect way to display your bloom!

Snack on some Flatout EdgeOn Crisps while making flowers and wrapping presents.

Happy Holidays!

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We’d love to hear your fresh perspective!

• Do you have any tricks or tips for wrapping the perfect present?