I love to cook. Just as with cleaning, if done in the right environment, it relaxes me. Matt and I are always trying new recipes that we find, making them our own. Tonight was my first attempt at any form of dish on flatbreads. I gathered the flatbreads, spinach leaves, fresh mushrooms, cherry tomatoes, homestyle alfredo sauce, mozzarella and fresh parmesan cheese. The great thing about this recipe is all of the items used can be incorporated into other dishes if any is left - something I love!
I searched high and low at the local Albertson's and was unable to locate exactly what I had in mind for this meal; however, Matt was able to locate these really neat flatbreads in the bakery section at Walmart. The brand is FlatOut - I highly recommend any of their products. We occasionally use their wraps and they are also delicious! We had a few different kinds, but I went with the spicy Italian flatbread. It has crushed red pepper in it to give it a little kick!
I spread the alfredo on them, added some spinach, mushrooms, and halved cherry tomatoes. A little cheese on top (both parmesan and mozzarella) and it was ready for baking! The prep was minimal, about five minutes total, which is great when you are limited on time. I baked them at 375 degrees for about 20 minutes, and I have to say as I sit here waiting for Matt to get home for dinner, they smell absolutely amazing.
I had 3/4 of the container of cherry tomatoes left, so I repurposed those and made one of our favorite sides to eat with meals or just snack on. I mixed whole cherry tomatoes with cubes of mozzarella (I used the remaining cheese from the flatbreads) and add balsamic vinagarette. Once mixed, you can add a little basil seasoning. It is amazing and also so simple! End result - a meal that took a small amount of time yet hits the spot, something busy moms love!
