Fettuccini Shirataki Noodles Romano

Fettuccini Shirataki Noodles Romano
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¼ cup butter or margarine, softened
  • 2 tablespoon dried parsley flakes
  • 1 teaspoon dried basil, crushed
  • 18 ounce package softened cream cheese
  • ⅛ teaspoon pepper
  • ⅔ cup boiling water
  • 8 ounce Fettuccini Shirataki Noodles
  • 2 cloves garlic, finely minced
  • ¼ cup butter or margarine, softened
  • ¾ cups Romano or Parmesan cheese, grated
  • parsley (garnish)
Instructions
  1. Combine ¼ cup butter, parsley and basil; Blend in cream cheese and pepper; stir in boiling water and blend well.
  2. Keep warm over a pan of hot water.
  3. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  4. Cook garlic in ¼ cup butter, pour over noodles; toss again.
  5. Add cream sauce and the rest of the cheese, blend well.
  6. You may garnish with parsley if desired.

Tuna Shirataki Noodle Casserole

Recipe: Tuna Shirataki Noodle Casserole

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1/2 pound thinly sliced mushrooms
  • 1/2 cup heavy whipping cream
  • 1 cup water 4 ounces cream cheese, cut into small cubes
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon arrowroot starch
  • 1 tablespoon water
  • 2 large eggs
  • 2 6-ounce cans water-packed tuna, drained
  • 1- 10 ounce bag baby spinach, cooked, well drained and chopped
  • 2 -8 ounce packages fettuccine-shaped tofu Shirataki Noodle
  • 2 tablespoons freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 350F.
  2. Lightly butter a 2-quart round casserole dish.
  3. Melt butter over medium heat in medium pot.
  4. Add onion and cook until soft but not browned.
  5. Turn heat to high and add mushrooms.
  6. Cook until mushroom water evaporates and mushrooms turn lightly brown.
  7. Add cream and water; bring to simmer
  8. Add cream cheese and simmer, stirring occasionally until cream cheese melts.
  9. Season to taste.
  10. Blend arrowroot and water together.
  11. Add to mushroom mixture and bring to boil, stirring constantly.
  12. Remove from heat.
  13. Combine tuna, spinach and Shirataki Noodles in large bowl.
  14. Beat eggs into mushroom mixture and pour over tuna mixture, mixing well.
  15. Transfer to casserole dish, smooth top and sprinkle with Parmesan cheese.
  16. Place casserole into larger baking pan – a 9 x 9-inch baking pan works well – and pour boiling water in dish to come halfway up side of casserole.
  17. Bake for 60- 75 minutes until top is firm.
  18. Remove from pan of water and let sit for 10 minutes before serving.
  19. Makes four main-course servings.

Shirataki-Roni & Cheese

Shirataki-Roni and Cheese
Recipe type: Casseroles / Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 - 8 ounce packages Macaroni Shirataki
  • 1 large egg
  • cup ricotta cheese
  • ¼ cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • ½ teaspoon hot pepper sauce
  • 1 tablesoon butter, melted
  • cup shredded sharp cheddar cheese
  • cup seasoned dried breadcrumbs
Instructions
  1. Preheat oven to 350°.
  2. Drain and rinse Macaroni Shirataki very well. Place on paper towels to dry and set aside.
  3. Lightly beat egg in a bowl.
  4. Add remaining ingredients and the noodles (not topping ingredients). Stir well.
  5. Pour into a well sprayed or buttered 1 ½ quart baking dish.
  6. In another bowl, blend topping ingredients together and sprinkle over noodle mixture.
  7. Bake 25-30 minutes until set and the top is crisp.
  8. Serve as a side dish, light supper or breakfast item.