Macaroni Shirataki with Meat Sauce

Macaroni Shirataki with Meat Sauce
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • Salt
  • 2 tablespoons olive oil
  • 2 cups chopped onion (about 1 large onion)
  • 2 cloves garlic, chopped
  • 1 teaspoon dried Italian seasoning
  • Dash red pepper flakes
  • ½ teaspoon fresh thyme (or a pinch of dried)
  • Salt and freshly ground black pepper
  • 1 pound lean ground beef
  • 3 fresh basil leaves, chopped (or a ½ teaspoon of dried)
  • 2½ cups canned chunky tomato sauce
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Heat olive oil in a very large skillet on medium heat.
  3. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened.
  4. Add the garlic, fresh thyme, season with salt and pepper. Cook for an additional minute until the garlic is fragrant. Remove from heat and set aside.
  5. Heat a large cast iron pan on high heat. Salt the bottom of the pan generously. Once the pan is hot, break up small chunks of ground beef and add them to the pan, without stirring. ( work in batches; do not crowd the pan.) You want the meat to get well browned. If the pan is too hot and the meat is burning, not browning, take the pan off the heat for a little, and reduce the heat to medium high.
  6. Once the meat is browned on one side (a couple of minutes), use a metal spatula to flip the meat over to brown on the other side. At this point, assuming you are using a cast iron pan, you can remove the pan from the heat. The residual heat in the pan will finish cooking the meat.
  7. Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions.
  8. Add tomato sauce. Use the edge of your metal spatula to break up the bigger chunks of meat into smaller pieces.
  9. Add basil.
  10. Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes.
  11. Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic.
  12. Add more tomato sauce if the sauce is a little dry.
  13. Stir in the Macaroni Shirataki. Sprinkle with chopped parsley. Serve immediately.
Notes
You may use ground turkey or chicken instead of beef.

 

 

Shirataki Noodles,Provalone and Pepperoni Salad

Shirataki Noodles Provalone and Pepperoni Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 pound package Shirataki Noodles
  • 3 ounces sliced pepperoni
  • 4 ounces sliced Provolone cheese
  • 12 cherry tomatoes, halved
  • ½ cup grated Parmesan cheese
  • ½ cup italian salad dressing
  • 1 teaspoon italian seasoning
  • ½ teaspoon minced garlic
  • 1 green bell pepper sliced into rings
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  2. Cut pepperoni slices into fourths and slice the Provolone cheese into matchstick-size pieces.
  3. Place in a large bowl.
  4. Add cherry tomatoes, Parmesan cheese, italian dressing, italian seasoning and garlic.
  5. Add noodles to cheese mixture and mix well.
  6. Garnish with green pepper rings.

Fettuccine Shirataki withTuna and Broccoli Salad

Fettuccine Shirataki with Tuna and Broccoli Salad
Recipe type: Salads / Vegetarian
Prep time: 
Total time: 
 
Ingredients
  • 2 (8 ounce) packages Fettuccine Shirataki
  • 1½ cups fresh broccoli florets
  • 1 (6½-ounce) can tuna in water -- drained and flaked
  • 1 small green pepper -- cut into strips
  • 1 small sweet red pepper -- cut into strips
  • ½ cup reduced-calorie Italian salad dressing OR ½ cup Italian salad dressing
  • ⅓ cup sliced pitted ripe olives
  • 1 teaspoon dried Italian seasoning
Instructions
  1. Drain and rinse Fettuccine Shirataki very well. Place on paper towels to dry and set aside.
  2. Cook broccoli about 3 minutes; drain. Rinse with cold water to cool quickly; drain well.
  3. In large bowl, stir together Fettuccine Shirataki and broccoli and remaining ingredients.
  4. Cover; refrigerate 2 hours.