The Outer Aisle Cookbook

Cheesecake Stack Serves

1

Ingredients:

• 3 Original Sandwich Thins

• ¼ cup whipped cream cheese

• 2 tbsp plain greek yogurt

• Small handful of raspberries & sliced strawberries

Preparation:

1. Mix the cream cheese, greek yogurt and vanilla in a high powered blender, mixer, or food processor until it has a light, fluffy texture. Set aside.

2. Heat up the Sandwich Thins on a skillet or in the air fryer for 3 minutes at 350º F.

3. Spread a layer of the cream cheese mixture on one Sandwich Thin, repeating once and assembling in a stack, then topping with the final Sandwich Thin. Garnish with fresh raspberries & strawberries.

Tuna Poke Tacos

Serves 1

Ingredients:

• 2 Original Sandwich Thins

• 3 oz diced sushi grade ahi tuna

• 2 tbsp ponzu sauce

• 1 tbsp sriracha mayo, divided

• ¼ cup seaweed salad

• Pinch of sea salt

• Pinch of chili flakes

• ¼ cup premixed coleslaw

• 1 tbsp sliced pickled ginger

Preparation:

1. Heat the Sandwich Thins up in the oven or air fryer at 350º F for 3-5 minutes, or until lightly toasted.

2. While the Sandwich Thins are toasting, mix the ahi with ponzu sauce, sea salt, chili flakes & seaweed salad.

3. Layer the tuna poke mixture on each Sandwich Thin & top with coleslaw.

4. Garnish with the pickled ginger and remaining sriracha mayo.

The Elvis Serves 1

Ingredients:

• 2 Original Sandwich Thins

• 3 tbsp creamy peanut butter

• ½ banana, sliced

• 2 slices of crispy bacon

Preparation:

1. Heat the Sandwich Thins up in a skillet until lightly toasted. Set aside.

2.Spread the peanut butter on the inside of each Sandwich Thin.

3. Layer bacon & banana slices on one, and top with the remaining Sandwich Thin.

Eggroll Tacos

Serves 2

Ingredients:

• 6 Original Sandwich Thins

• 2 teaspoons avocado or olive oil

• 1 lb ground pork

• ½ tablespoon minced garlic

• ½ tablespoon minced ginger

• ½ cup premixed coleslaw

• ¼ cup sliced scallions

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• Salt and pepper to taste

Preparation:

1. Heat up the Sandwich Thins on a skillet or in the air fryer for 3 minutes at 350º F, or until lightly browned.

2. Place the avocado or olive oil in a frying pan & heat up to a sizzle.

3. Add the ground pork & cook until browned. Then add the garlic and ginger, cooking for an additional 30 seconds. Stir in the coleslaw & green onions, and cook until the cabbage is wilted (approx. 3-4 minutes).

4. Stir in the soy sauce and sesame oil, then remove from heat.

5. Layer the filling on each Sandwich Thin. Fold & eat like a taco.

Low Carb Nashville Hot Chicken Sandwich

Serves 1

Ingredients:

• 2 Original Sandwich Thins

• 4 oz chicken breast

• 3 oz hot honey

• 2 oz mayo

• 4 slices of dill pickles

• Coleslaw

Preparation:

1. Warm the Sandwich Thins up in a waffle iron.

2. Mix ½ of the hot honey and all of the mayo together to create an aioli. Set aside.

3. Season chicken breast with salt and pepper and grill. Drizzle with remaining hot honey.

4. Spread the hot honey aioli mixture evenly on the inside of the Sandwich Thins.

5. Add the chicken, pickle chips and coleslaw to one Sandwich Thin and cover with the remaining Sandwich Thin.

Jersey Sloppy Joe Sandwich

Serves 1

Ingredients:

• 3 Everything Sandwich Thins

• 1 oz corned beef

• 1 oz pastrami

• 1 oz turkey

• ¼ cup premixed coleslaw

• 1 slice Swiss cheese

• 2 tbsp Russian dressing

Preparation:

1. Toast or air fry the Everything Sandwich Thins for 3 minutes at 350º or until lightly browned.

2. Thinly spread half of the Russian dressing on the first Sandwich Thin, then layer the deli meats.

3. Top with the second Sandwich Thin, then repeat step 2. Add the cheese & coleslaw, then top with the remaining Sandwich Thin.

Lox Breakfast Sandwich

Ingredients:

• 2 Everything Sandwich Thins

• 2 scrambled eggs

• 2 oz shredded lox

• 1 tbsp sautéed red onions

• Sea salt

• Coarse ground black pepper

Preparation:

1. Heat up the Everything Sandwich Thins on a skillet or in the toaster until lightly browned.

2. Layer the scrambled eggs, lox, and onions on the first Sandwich Thin. Season with salt & pepper and top with the remaining Sandwich Thin.

Keto Friendly Baja Tacos

Serves 2

Ingredients:

• 6 Jalapeño Sandwich Thins

• ½ cup shredded pepper jack cheese

• 1 tbsp olive oil

• 1 clove garlic, minced

• 8 oz raw shrimp

• 2 limes, divided

• Pinch of flaky sea salt

• 2 oz salsa of choice

• 1 oz coleslaw

• 1 oz diced tomatoes

• 1 oz diced red onions

Preparation:

1. Warm up the Jalapeño Sandwich Thins for 5 minutes at 400º F.

2. Add shredded pepper jack and place back in the oven for 3-5 minutes or until cheese is melted. Remove from oven and set aside.

3. In the meantime, heat oil in a skillet until hot. Add minced garlic & stir frequently for 1 minute. Add the shrimp, stir, then squeeze juice from the first lime over the shrimp. Add a pinch of flaky salt, stir once more & remove from the skillet.

4. Top the Sandwich Thins with shrimp, salsa, coleslaw, tomatoes, onions & another squeeze of lime juice.

Low Carb Philly Cheesesteak

Serves 1

• 2 Jalapeño Sandwich Thins

• ½ green bell pepper, sliced

• 4 oz sirloin steak, thinly sliced

Preparation:

1. Heat the Sandwich Thins up on the skillet until lightly browned. Set aside.

2. Add onions, bell pepper slices, garlic, salt, and pepper and cook on medium high heat for about 2 minutes, or until garlic starts to brown and veggies are lightly charred. Reduce heat to medium low and cook until veggies are caramelized, stirring frequently. Transfer to bowl and set aside.

3. In the same skillet, return heat to medium high. Season steak with salt and pepper and cook until brown. Add onion and pepper mix.

4. Place cheese slices on meat and veggie mixture, and cover until cheese is melted.

5. Spoon cheesesteak & veggies onto the first Sandwich Thin, top with the second Sandwich Thin and enjoy!

Low Carb Nachos

Serves 2

Ingredients:

• 1 pack Jalapeño Sandwich Thins

• 1 cup shredded Mexican style blend cheese

• ½ lb ground beef

• ½ packet taco seasoning

• ½ cup pico de gallo

• ¼ cup sour cream

• ¼ cup guacamole

• 1 jalapeño, thinly sliced

• 2 tbsp cilantro, torn

• Limes, sliced

Preparation:

1. Preheat oven to 425º Fahrenheit.

2. Take your Jalapeño Sandwich Thins and cut into triangles.

3. Place cut Jalapeño Sandwich Thins on a baking sheet with a wire rack and bake for 5-8 minutes, or until the Thins start to crisp up like chips.

4. Remove from oven and top with shredded cheese, then return the baking sheet to the oven for another 5 minutes, or until the cheese is melted.

5. Remove from the oven and carefully transfer to a plate or serving dish.

6. In the meantime, cook the ground beef until brown. Add taco seasoning and cook to package directions.

7. Add the ground beef to the cheesy chips and top with pico de gallo, sour cream, guacamole, jalapeño, cilantro & lime juice.

Southwestern Breakfast Tacos

Serves 1

Ingredients:

• 3 Jalapeño Sandwich Thins

• 3 eggs

• 1 oz ground chorizo breakfast sausage

• ¼ cup shredded monterey jack cheese

• 2 tbsp red salsa

Preparation:

1. To create a crispy shell, preheat the oven to 425º F. Grab a cupcake tin and flip it upside down and place the Sandwich Thins in between the cups in a shell shape, or stick the Sandwich Thins through a wire rack so they’re slightly arched. Bake for 8-10 minutes or until crispy.

2. In the meantime, sauté the sausage until browned. Add the eggs and scramble together.

3. Spoon the eggs & sausage into each Sandwich Thin shell and top with the shredded cheese. Top with salsa & enjoy!

Low Carb Chicken and Waffle Sandwich

• 2 Jalapeño Sandwich Thins

• 4 oz chicken breast • 3 oz sugar free maple syrup Preparation:

1. Warm the Sandwich Thins up in a waffle iron. 2. Season chicken breast with salt and pepper and grill. 3. Place the grilled chicken breast on one Sandwich Thin and drizzle with maple syrup. 4. Top with the remaining Sandwich Thin & enjoy!

Cauliflower Parmesan

Serves 1

Ingredients:

• 2 Italian Sandwich Thins

• 1 oz pecorino romano, divided

• 2 eggs

• ¼ cup cream

• 1 cup gluten free Italian seasoned Panko bread crumbs

• 1 cup gluten free rice flour

• ½ cup olive oil or avocado oil

• ¼ cup shredded mozzarella cheese

• ½ cup marinara sauce

• ½ tsp chili flakes

• Salt and pepper to taste

Preparation:

1. Preheat oven to 375º F.

2. Beat the eggs, cream, half of the pecorino romano, salt and pepper until combined.

3. Place the breadcrumbs and the rice flour into two separate shallow bowls for dredging.

4. Quickly dredge the Sandwich Thins into the flour, then the egg mixture, then the breadcrumbs. For a thicker crust, repeat this step once more.

5. Heat oil up in a shallow pan until very hot.

6. Place the coated Sandwich Thins into the oil for 1-2 minutes, watching carefully. When the first side is light brown & crispy, flip over and repeat on the second side.

7. Remove from pan and place on a paper towel covered plate to drain.

8. Transfer to a sheet pan & layer marinara, shredded mozzarella cheese, and the remaining pecorino romano.

9. Bake at 375º F for 15 minutes, or until the mozzarella is melted.

Single Serve Lasagna

Serves 1

Ingredients:

• 2 Italian Sandwich Thins

• ¼ cup ricotta cheese

• 2 tbsp pecorino romano

• 1 egg

• 3 oz ground beef

• ¼ cup marinara sauce

• ½ tsp chili flakes

• Salt and pepper to taste

• 1/4 cup shredded mozzarella cheese

Preparation:

1. Preheat the oven to 375º F.

2. Mix the ricotta cheese, pecorino romano and egg in a bowl. Set aside & let rest in the refrigerator.

3. Sauté the ground beef. Once browned, drain the fat.

4. Add the marinara sauce, chili flakes, salt and pepper to the ground beef and combine.

5. Add a thin layer of meat sauce in a small baking dish.

6. Add the first Sandwich Thin to the baking pan to cover the bottom, then top with some meat sauce & half of the mozzarella.

7. Top with the second Sandwich Thin, then add a layer of the ricotta mixture, and top with the remaining meat sauce, shredded mozzarella & pecorino romano.

8. Bake at 375º F for 20 minutes or until cheese on top is melted.

9. Let sit for 10 minutes at room temperature before serving.

Beef & Broccoli Tacos Serves

2

Ingredients:

• 1 pack Broccoli Sandwich Thins

• 4 oz chicken thighs, cut into chunks

• 1 tbsp sesame oil

• ¼ cup low carb General Tso’s sauce

• ¼ cup chopped broccoli

Preparation:

1. Warm the Broccoli Sandwich Thins in a skillet. Remove & set aside.

2. Heat sesame oil in the skillet over medium high heat.

3. Add the chicken thighs and sauté until cooked through.

4. Add the broccoli to the skillet and cook for 2-3 minutes, or until softened.

5. Reduce heat, and add the General Tso’s sauce to the chicken and broccoli. Stir to combine.

6. Spoon chicken & broccoli onto each Broccoli Sandwich Thin. Enjoy!

Broccoli Jalapeño Poppers

Serves 3

Ingredients:

• 1 pack Broccoli Sandwich Thins

• 8 oz cream cheese

• 2 tbsp pickled jalapenos, chopped

• 4 pieces of crispy bacon, crumbled

• ¼ cup shredded cheddar

• 3 scallions, thinly sliced

Preparation:

1. Preheat oven to 400º F.

2. Blend cream cheese & chopped jalapeños in a food processor or blender until fluffy. Set aside.

3. Lightly grease a muffin tin

& add one Sandwich Thin to each space.

4. Scoop the filling into each Sandwich Thin, then top with shredded cheddar and bacon crumbles.

6. Remove and top with sliced scallions.

5. Bake for 10 minutes at 400º F.

Mediterranean Gyro Wrap

Serves 1

Ingredients:

• 1 Italian Pizza Crust & Wrap

• 3 tbsp tzatziki sauce

• 2 oz prepared gyro meat

• 2 tbsp shredded lettuce

• 2 tbsp diced tomatoes

• 1 tbsp pickled red onions

• 1 tbsp crumbled feta cheese

Preparation:

1. Warm the Pizza Crust in the air fryer at 350º for 3-5 minutes, or on a grill or stovetop until it’s firm but pliable.

2. Spread a thin layer of tzatziki sauce on the Pizza Crust.

3. Layer the gyro meat, lettuce, tomato, feta cheese and onion.

4. Fold into a wrap and lightly grill in a panini press or on the stove for 45 seconds.

Keto Friendly Lasagna

Serves 4

Preparation:

1. Preheat the oven to 375º F.

2. Mix the ricotta cheese, pecorino romano and eggs in a bowl. Set aside in the refrigerator.

3. Cut each of the Pizza Crusts in half & set aside.

4. Sauté the ground beef. Once browned, drain the fat.

5. Add the marinara sauce, chili flakes, salt and pepper to the ground beef and combine.

6. Spread a thin layer of meat sauce in a 9x13 baking dish.

7. Add half of the Pizza Crusts to the baking dish to cover the bottom, then top with some meat sauce & half of the mozzarella.

8. Top with the second set of Pizza Crusts, then add a layer of the ricotta mixture, and top with the remaining meat sauce, shredded mozzarella & pecorino romano.

9. Bake at 375º F for 20 minutes or until cheese on top is melted.

10. Let sit for 10 minutes at room temperature before serving.

Pizza Margherita

Ingredients:

• 1 Italian Pizza Crust

• 2 tbsp pizza sauce

• 2 oz sliced mozzarella

• Fresh basil leaves

Oven Preparation:

1. Preheat the oven to 425º.

2. If you want a crispier crust, while the oven is preheating, place the Pizza Crust with no toppings in for 5 minutes.

3. Remove from the oven, and top with pizza sauce & mozzarella.

Air Fryer Preparation:

1. Pre-bake the Pizza Crust with no toppings for 4 minutes at 350º.

2. Remove from the air fryer, and top with pizza sauce & mozzarella.

3. Put back in the air fryer and bake for 5 minutes at 350º.

4. Put back in the oven and bake for 10 minutes at 425º.

5. Add the fresh basil and your favorite toppings & enjoy!

4. Add your favorite toppings & enjoy!

Falafel Wrap

Serves 1

Ingredients:

• 1 Broccoli Pizza Crust & Wrap

• 4 oz falafel, quartered

• ¼ cup tzatziki sauce

• 2 tbsp tahini sauce

• 2 tbsp shredded lettuce

• 2 tbsp diced tomatoes

• 1 tbsp sliced red onions

• 2 tbsp diced cucumbers

Preparation:

1. Warm the Pizza Crust in the air fryer at 350º for 3-5 minutes, or on a grill or stovetop until it’s firm but pliable.

2. Spread a thin layer of tzatziki & tahini sauces on the Pizza Crust. Then top with falafel, lettuce, tomato, cucumber & onion.

3. Fold into a wrap and lightly grill in a panini press or on the stove for 45 seconds.

Chicken Pesto Pizza

Serves 1

Ingredients:

• 1 Broccoli Pizza Crust

• cup pesto sauce

• 4 oz shredded mozzarella cheese

• 4 oz cooked chicken breast, thinly sliced or cut into small cubes

• Fresh basil leaves

• Red pepper flakes

Oven Preparation:

1. Preheat the oven to 425º.

2. If you want a crispier crust, while the oven is preheating, place the Pizza Crust with no toppings in for 5 minutes.

3. Remove from the oven, and top with pesto sauce, shredded mozzarella, and the cooked sliced or cubed chicken breast.

Air Fryer Preparation:

1. Pre-bake the Pizza Crust with no toppings for 4 minutes at 350º.

2. Remove from the air fryer, and top with pesto sauce, shredded mozzarella, and the cooked sliced or cubed chicken breast.

3. Put back in the air fryer and bake for 5 minutes at 350º.

4. Put back in the oven and bake for 10 minutes at 425º.

5. Top with fresh basil leaves & red pepper flakes. Enjoy!

4. Top with fresh basil leaves & red pepper flakes. Enjoy!