Posted by Deb on April 13, 2010 · Leave a Comment
Recipe: Mexican Shirataki Noodle Skillet
Ingredients
- 1 1/2 cups Salsa
- 1 can corn
- 1 can black beans
- 1 can tomato sauce
- 1/2 cup shredded cheddar cheese
- 1 pound lean ground beef
- 2- 8 ounce packages Shirataki egg noodles
Instructions
- Brown meat. Drain.
- Add salsa.
- Drain and rinse corn and black beans
- Bring to boil
- Drain and rinse Shirataki Noodles
- Add noodles stir until mixed thoroughly
- Top with cheese and serve
Posted by Deb on November 18, 2009 · Leave a Comment
Recipe: Southwest Shirataki Noodle Pie
Ingredients
- 1 – 8 ounce package Shirataki egg noodles, drained and rinsed
- 1/2 cup milk
- 1 egg
- 1 pound lean ground beef
- 1 onion, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper or yellow pepper, chopped
- 2 teaspoons chopped garlic
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 1/2 cups tomato sauce
- 1 cup shredded monterey jack pepper cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Combine noodles, milk and egg in bowl; mix well.
- Add noodle mixture to a 13×9 baking pan that has been sprayed with cooking spray such as Pam.
- Brown ground beef with onion, peppers and garlic ; drain.
- Add seasonings.
- Stir in tomato sauce and cook till heated.
- Spread over the noodles and top with the cheeses.
- Bake at 425 for 10-15 minutes until bubbly and cheese melts.
- Let stand for a few minutes before serving.
Number of servings (yield): 8
Filed under Casseroles · Tagged with Cheddar Cheese, chili powder, cumin, garlic, green pepper, ground beef, monterey jack pepper cheese, onion, oregano, red bell pepper, Shirataki Noodles, tomato sauce, yellow pepper
Posted by Deb on November 10, 2009 · Leave a Comment
Recipe: Ham & Shirataki Noodle Casserole
Ingredients
- 8 ounces Shriataki egg noodles
- 1 pound diced leftover cooked ham
- 2 stalks celery, sliced thin
- 1 small onion, diced
- 2 tablespoons oil
- 1 can cream of chicken and mushroom soup or cream of mushroom soup or cream of chicken soup
- 1 can mushroom pieces
- 1/2 cup chicken bouillon or broth
- 1 cup shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 5 dashes Tabasco sauce (optional)
- 1/4 cup breadcrumbs
- 2 tablespoons melted butter or margarine
Instructions
- Preheat oven to 350 degrees.
- Drain and rinse Shirataki Noodles and pour into large mixing bowl.
- Saute celery and onions in skillet with oil over low heat until vegetables are transluscent, not browned, about 5 minutes.
- Remove from heat and stir into noodles.
- Stir in ham, soup, mushrooms, boullion or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using.
- Pour mixture into an ovenproof casserole dish.
- In a small dish, stir together melted butter or margarine and bread crumbs until well blended.
- Sprinkle between your fingers over the surface of the casserole.
- Bake casserole in oven preheated to 350 degrees for 40 minutes.
Filed under Casseroles · Tagged with breadcrumbs, broth, celery, Cheddar Cheese, ham, marjoram, mushroom, onion, Shirataki Noodles, Tabasco sauce, thyme, Worcestershire sauce
