Shirataki Spaghetti with Beef and Eggplant Ragu

 

Shirataki Spaghetti with Beef and Eggplant Ragu
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Spaghetti Noodles
  • ½ pound 92%-lean ground beef
  • 4 cloves garlic, chopped
  • ½ teaspoon fennel seed
  • 3 cups diced eggplant (about ½ medium)
  • 2 teaspoons extra virgin olive oil
  • 2 8 ounce cans no salt added tomato sauce
  • 1 cup red wine
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 teaspoons pine nuts, toasted
  • ½ cup crumbled feta (optional)
Instructions
  1. Drain and rinse Shirataki Spaghetti Noodles. Dry on paper towels.
  2. Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes.
  3. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes.
  4. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes.
  5. Stir in oregano, salt and pepper.
  6. Place pasta on serving dish; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

Shrimp and Shirataki Noodle Salad

Shrimp and Shirataki Noodle Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound (2-8 ounce packages) Shirataki Noodles
  • ¾ pound salad shrimp, cooked
  • ½ cup sharp cheddar, diced
  • ½ cup smoked Gouda, grated
  • 1 cup Feta, crumbled
  • 5 green onions, sliced
  • 1 cup black olives, sliced
  • 1 cup light sour cream
  • 3 tablespoon mayonaise
  • 6 tablespoons fresh dill, chopped
  • salt
  • black pepper
Instructions
  1. Drain and rinse Shirataki Noodles with cold water, and drain again.
  2. Combine sour cream, mayonaise, green onions and dill.
  3. Put pasta in large bowl and mix in cheese and olives.
  4. Toss with dressing.
  5. Carefully mix in shrimp.
  6. Chill 1 hour before serving.