Salmon Macaroni Shirataki Salad

 

Salmon Macaroni Shirataki Salad
Recipe type: Salads
Prep time: 
Cook time: 
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Ingredients
  • 1 package Macaroni Shirataki
  • Salt
  • 2 (7-ounce) cans salmon
  • ½ cup mayonnaise (plus more to taste or for added smoothness)
  • 1 teaspoon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ⅓ cup chopped red onions
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill (or ½ teaspoon dried dill)
  • 2 stalks celery, chopped
  • Tabasco to taste
  • Freshly ground black pepper
Instructions
  1. Drain and rinse Shirataki Noodles very well under hot water to heat thru. Place on paper towels to dry.
  2. In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, and celery.
  3. Mix in the Macaroni Shirataki while it is still warm.
  4. Add Tabasco and freshly ground pepper to taste.
  5. As the Macaroni Shirataki absorbs the mayonnaise, you may need to add some water to the salad to keep it from being dry.
  6. Adjust seasonings.
  7. Chill before serving.
Notes
I double and sometimes triple this recipe. All depends on how many of my family is showing up for dinner.

 

Lemon Dill Chicken with Shirataki Noodles

Lemon Dill Chicken with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
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Ingredients
  • 1 package Shirataki Noodles
  • 4 boneless, skinless chicken breasts (1-1¼ pounds)
  • Salt & freshly ground pepper to taste
  • 3 teaspoons extra-virgin olive oil or canola oil, divided
  • ¼ cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons flour
  • 2 tablespoons chopped fresh dill, divided
  • 1 tablespoon lemon juice
Instructions
  1. Drain and rinse the Shirataki Noodles under warm water to heat.
  2. Season chicken breasts on both sides with salt and pepper.
  3. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
  4. Reduce heat to medium. Add the remaining 1½ teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute.
  5. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan.
  6. Cook, whisking, until slightly thickened, about 3 minutes.
  7. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.
  8. Place Shirataki Noodles on warmed platter.
  9. Transfer the chicken to warmed platter on top of noodles. Season sauce with salt and pepper and spoon over the chicken.
  10. Garnish with the remaining 1 tablespoon chopped fresh dill.

 

Slow Cooker Golden Chicken with Shirataki Noodles

 

Slow Cooker Golden Chicken with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 can (10¾ ounces each) Condensed Cream of Chicken Soup
  • ½ cup water
  • ¼ cup lemon juice
  • 1 tablespoon Dijon-style mustard
  • 1½ teaspoon garlic powder
  • 8 large carrots , thickly sliced (about 6 cups)
  • 8 skinless, boneless chicken breast half (about 2 pounds)
  • 1 pound package Shirataki Noodles
  • Chopped fresh parsley
Instructions
  1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3½-quart slow cooker.
  2. Add the chicken and turn to coat.
  3. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
  4. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  5. Serve with the Shirataki Noodles.
  6. Sprinkle with the parsley.