Cloudbread Shrimp Chalupas

Ingredients:

  • 1 box of Garlic-Herb Cloudies
  • 1/4 lb shrimp
  • 1 small onion, chopped
  • 1 tomato, chopped
  • 1 avocado, mashed
  • 1 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1/2 tbsp hot sauce
  • 1/2 cup picked onions
  • Juice of 1 lime, divided equally
  • Salt to taste
  • Garnish with cilantro, jalapeño and lime wedges

Directions:

  • Flip a muffin pan upside down and arrange the Cloudies in the space between the muffin cups to form shell shapes. Bake until crisp for 3-4 minutes at 350F.
  • Thaw shrimp and mix with sour cream, mayo and hot sauce, set aside.
  • Make pico de gallo by mixing chopped onion, tomato, cilantro, juice of 1/2 lime and salt.
  • In a separate bowl, add salt and juice of 1/2 lime to mashed avocado.
  • To make the chalupas, add shrimp to the Cloudie shells, then top with pico, guacamole and pickled onions.
  • Add garish and enjoy!

Recipe and photo credit: Anju Kapoor (@lifestylebyanju)

Cranberry Topped Brie en Croute

Ingredients:

  • 8 Original Cloudies
  • 1 egg
  • 1-pound round of brie
  • ½ c. fresh cranberry relish*
  • Serve with assorted cut fruit, vegetables and/or crackers

Directions:

  • Preheat oven to 350.
  • Cover baking sheet with foil and lay a smaller piece of parchment on top. Set aside.
  • Using a rolling pin, gently roll individual Cloudies until they are slightly flat.
  • Place brie in the center of the parchment-foil lined tray.
  • Whisk the egg until light and fluffy.
  • Lightly brush brie top with egg wash and then press one of the flattened Cloudies rounds in the center. Flip it over so that side is now on the bottom.
  • Brush the remaining top and sides of the brie with egg wash.
  • Spoon the cranberry relish onto the center of the round.
  • One by one lay the flattened Cloudies on the brie, tucking a bit underneath to make sure you cover the entire round. Once all covered, gently press together to keep it compact.
  • Tightly wrap the brie with the foil/parchment to keep it all compact while baking.
  • Bake in 350 degree oven for 20 minutes.
  • Carefullyremove the parchment and foil. Brush with remaining egg wash and place back in the oven for an additional 12 minutes. Cool for 15 minutes before serving.

 

*Cranberry relish: In food processor, combine 1 bag fresh cranberries, ¾ c. sugar or appropriate amount of your favorite sweetener, zest and juice from 1 orange and pinch of cinnamon. Pulse until blended.

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Cloudies Italian Egg Bake

Ingredients:
  • 1-pint cherry tomatoes, cut in half
  • 2 zucchini, sliced in circles, ½” thick
  • 1 fire-roasted red pepper, drained, sliced
  • 1 box Garlic-Herb Cloudies
  • 12 eggs
  • ¼ c. half and half
  • 2 c. shredded mozzarella cheese
  • 2 Tbsp. dried oregano
  • Olive oil, salt and pepper
Directions:
  • Preheat oven to 400
  • Line 3 baking sheets with parchment paper
  • Toss cherry tomatoes with olive oil, salt and pepper and spread onto baking sheet
  • Spread the zucchini on separate sheet and drizzle lightly with olive oil
  • Roast zucchini and tomatoes for 20 minutes or until lightly golden brown
  • Layer the Cloudies in the bottom of a springform pan, pressing them to smash together and cover the bottom of the pan.
  • Sprinkle half the shredded mozzarella over the Cloudies and then layer the cooked zucchini to cover
  • Whisk the eggs and half and half and pour over the top of zucchini
  •  Sprinkle the rest of the shredded mozzarella and then layer the red pepper strips, roasted cherry tomatoes and dried oregano over the top
  • Place the springform pan on separate baking sheet and cover pan with foil
  • Turn the oven temperature down to 350 and bake for 25 minutes
  •  Remove foil and bake for another 30-40 minutes until the center is set
  •  Remove from oven and cool 15 minutes before slicing
  • Top with basil

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Garlic-Herb Chicken Parm Meatballs

Garlic-Herb Chicken Parm Meatballs

Ingredients:
  • ¼ c. milk
  • 1 Tbsp. dried oregano
  • 1 egg
  • 3 Garlic-Herb Cloudies®
  • ⅓ c. grated parmesan
  • ½ tsp. salt
  • 1-pound ground chicken
  • Olive oil
Directions:
  • Preheat oven to 375
  • Line a rimmed baking sheet with parchment paper
  • Add milk, dried oregano and egg into a bowl and whisk
  • Tear Cloudies into small pieces and soak in milk mixture for 10 minutes
  • Use a fork or your hands to completely break down
  • Mix-in grated parm, salt, ground chicken, and a drizzle of olive oil
  • Use a spoon to scoop and shape into appx 24 meatballs
  • Bake at 375 for 16-18 minutes until golden brown
  • Serve over zucchini or rice noodles, roasted grape tomatoes*, or fresh basil

*roasted grape tomatoes: preheat oven to 400 and line a small tray with parchment paper. Pour 1 pint grape tomatoes onto the tray, drizzle with 1 Tbsp. olive oil and sprinkle with salt. Roast for 20 minutes.

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Margherita Cloudzza

Ingredients:
  • Cheddar Cloudies®
  • Pizza sauce or marinara
  • Fresh mozzarella
  • Red onion, sliced
  • Black or kalamata olives, sliced
  • Fresh basil
Directions:
  • Preheat oven to 350
  • Place Cloudies on baking sheet lined with parchment paper
  • Top Cloudies with sauce and fresh mozzarella
  • Bake for 7-10 minutes
  • Top with onions, olives, and basil
The Cloud Bread Company is a proud supporter of The American Diabetes Association and Diabetes Food Hub
Recipe and Photo Credit: Emily Weeks, RDN, LD.

Apricot Pulled Chicken Sliders 

Ingredients: 
  • Original Cloudies®
  • 1 pound boneless, skinless chicken breasts
  • BBQ sauce
  • Sugar-free apricot preserves
  • Shredded mozzarella
  • Roasted red pepper slices
  • Fresh basil
Directions: 
  • Season chicken with salt/pepper and place chicken in slow cooker
  • In small bowl whisk together 1/2 cup apricot preserves and 1/4 cup BBQ sauce
  • Cover chicken with mixture and cook on high for 4 hours
  • Shred cooked chicken and mix together with sauce
  • Top Cloudies with shredded chicken, peppers, cheese, and basil
The Cloud Bread Company is a proud supporter of The American Diabetes Association and Diabetes Food Hub
Recipe and Photo Credit: Emily Weeks, RDN, LD.

Apple Walnut French Cloudtoast 

Ingredients: 
    • Original Cloudies®
    • Butter
    • Diced apples
    • Cinnamon
    • Nutmeg
    • Egg substitute
    • Maple syrup
    • Walnuts
    • Powdered sugar
Directions: 
  • Melt butter in skillet
  • Cook apples with dash of cinnamon until soft (appx 5 minutes)
  • Transfer apple mixture to plate and cover to keep warm
  • Add dash of cinnamon and nutmeg to egg substitute
  • Dip Cloudies in egg mixture to coat
  • Add more butter to skillet, if needed
  • Cook Cloudies in skillet until lightly browned (2-3 minutes per side)
  • Top Cloudies with apples, walnuts, maple syrup and powdered sugar (if desired)
The Cloud Bread Company is a proud supporter of The American Diabetes Association and Diabetes Food Hub
Recipe and Photo Credit: Emily Weeks, RDN, LD.

Cloudie Steak Tostadas

Ingredients: 
  • Original or Cheddar Cloudies®
  • Lean steak
  • Salsa verde
  • Avocado
  • Cherry tomatoes
  • Cotija cheese
  • Cilantro
Directions:
  • Season steak with salt and pepper
  • Grill for 6-8 minutes per side until desired doneness
  • Let steak rest for 5 minutes, then slice into thin strips
  • Lightly toast Cloudies
  • Top Cloudies with steak strips and other ingredients
The Cloud Bread Company is a proud supporter of The American Diabetes Association and Diabetes Food Hub
Recipe and Photo Credit: Emily Weeks, RDN, LD.

Pepperoni Cloudzza

Directions:

  • Cloudies®
  • Spread with pizza sauce or crushed tomatoes
  • Add mozzarella cheese
  • Top with pepperoni (or any of your favorite toppings)
  • Bake at 350° for 7-10 minutes or until cheese is melted
  • Sprinkle with your favorite herbs and seasonings

Strawberry Cloudcake

Directions:

  • Cloudies®
  • Top with whipped cream
  • Add fresh strawberries
  • Layer and repeat
  • Top with fresh mint or basil