Gluten Free Tuna Casserole with Shirataki Noodles

Gluten Free Tuna Casserole with Shirataki Noodles
Recipe type: Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cans (6 to 6½ oz) water-packed tuna, drained ( or 1 pound fresh skinless, boneless tuna steaks)
  • 2 tablespoons lemon juice (if using fresh tuna)
  • 8 ounces Shirataki Noodles
  • 4 tablespoons unsalted butter
  • 8 ounces Mushrooms, sliced
  • ⅓ cup all-purpose flour
  • 2 cups low-fat milk
  • 2 tablespoons cornstarch
  • 1 bottle (8 oz) clam juice or 1 cup fish stock
  • ¼ cup dry white wine
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon grated nutmeg
  • 2 tablespoons snipped fresh dill or 1 teaspoon dried oregano
  • crumbled 3 tablespoons bread crumbs
Instructions
  1. Heat oven to 425 degrees.
  2. Grease shallow 9" Casserole. (If using fresh tuna, cut tuna steaks into sticks about ½ inch Thick and 2 inches Long, Toss with lemon juice and refrigerate
  3. Rinse and drain Shirataki Noodles under warm water.
  4. Cut Noodles into ½ inch lengths. Place on paper towels to dry and set aside.
  5. Melt 1 tablespoon butter in large skillet over medium heat.
  6. Add mushrooms and cook without stirring, 1 to 2 minutes, until browned.
  7. Stir and add 1 tablespoon water; Cook 1 minute until tender.
  8. Melt remaining butter in medium saucepan over medium heat.
  9. Stir in flour and cook, stirring, 1 minute.
  10. Stir in milk and bring to simmer, stirring constantly.
  11. Stir together cornstarch, clam juice, and wine.
  12. Pour into sauce, stirring constantly.
  13. Add salt, pepper, and nutmeg.
  14. Simmer 2 to 3 minutes until thickened.
  15. Combine noodles with sauce, tuna, and mushrooms.
  16. Add dill and transfer to casserole
  17. Top with breadcrumbs.
  18. Bake 20 minutes until bubbly.
  19. Let stand 10 minutes before serving.

Pineapple Ginger Salsa with Salmon over Shirataki Noodles

Pineapple Ginger Salsa with Salmon over Shirataki Noodles
Recipe type: Seafood
Prep time: 
Cook time: 
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Ingredients
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 cup seeded, chopped roma tomatoes
  • 3 green onions, sliced
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons cider vinegar
  • 2 cloves of garlic, minced
  • 1½ teaspoons sesame oil
  • 1 teaspoon honey
  • ½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • ¾ teaspoon salt, divided
  • 6 salmon fillets ( 8 ounces each )
  • ¾ teaspoon ground cumin
  • ¼ teaspoon pepper
  • 1 pound package Shirataki Tofu Noodles
Instructions
  1. Drain pineapple, reserving ¼ cup juice.
  2. In a bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, ¼ teaspoon salt, pineapple and reserved juice, mix well. Cover and refrigerate until serving.
  3. Pat salmon dry with paper towels.
  4. Sprinkle with cumin , pepper and remaining salt.
  5. Place skin side down in a 13 x 9 baking pan sprayed with non stick olive oil.
  6. Bake uncovered at 350 degrees for 10 to 15 minutes or until fish flakes easily with a fork.
  7. Drain and rinse the Shirataki Tofu Noodles well under warm water. Pat dry on paper towels.
  8. Add a mound of Shirataki Tofu Noodles to serving plates.
  9. Top with salmon.
  10. Then top salmon with the salsa.

Creamy Italian Sausage with Shirataki Fettucine Noodles

Creamy Italian Sausage with Shirataki Fettucine Noodles
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 16 ounces Shirataki Fettucine Noodles
  • ¾ pound bulk Italian sausage
  • 4½ teaspoons olive oil
  • 1½ teaspoons butter or margarine
  • ¾ cup red pepper
  • ½ cup onion, chopped
  • ½ cup dry white wine or chicken broth
  • 2 cups heavy whipping cream
  • ½ cup grated Romano cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon chopped fresh parsley
Instructions
  1. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes.
  2. Add red pepper and onion: cook and stir until vegetables are tender and sausage is no longer pink.
  3. Add wine or broth: cook for 2 minutes.
  4. Add the cream , cheese , salt and pepper. Bring to a boil.
  5. Reduce heat : cook over low heat for 8 to 10 minutes, stirring occasionally.
  6. Drain and rinse the Shirataki Fettucine under warm water. The noodles will warm under the warm water.
  7. In a large bowl combine sausage mixture and noodles.
  8. Before serving, sprinkle with parsley.