Fettuccine Shirataki Chicken Salad

Fettuccine Shirataki Chicken Salad
Recipe type: Chicken Dishes, Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Fettuccine Shirataki
  • 4 large boneless, skinless chicken breasts
  • 2 teaspoons Special Seasoning*
  • 2 tablespoons chopped fresh thyme leaves
  • 3 tablespoons olive oil
  • 2 cups mayonnaise
  • ½ cup chopped green onions, green part only, plus extra for garnish
  • ¼ cup chopped fresh parsley leaves
  • ¼ cup chopped fresh basil leaves
  • 1 teaspoon seasoning salt
  • Tomato wedges, for garnish
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Preheat the oven to 350 degrees F.
  3. Slice the chicken breasts lengthwise into 1-inch wide strips.
  4. Place chicken on a baking sheet, sprinkle it with 1 teaspoon of Special Seasoning and all of the thyme, and then drizzle it with olive oil.
  5. Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook.
  6. While the chicken is cooking, put the Shirataki Noodles in a large bowl for tossing.
  7. Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl.
  8. To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining teaspoon of Special Seasoning, and the seasoning salt, and stir until well blended.
  9. Pour the dressing over the pasta and toss gently.
  10. Place the chicken strips on top of the pasta.
  11. Garnish with tomato wedges and additional sliced green onions.
Notes
This dish can be made 1 day before serving *Special Seasoning: 1 cup salt ¼ cup black pepper ¼ cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

 

 

 

 

Macaroni Shirataki and Cheese Carbonara

Macaroni Shirataki and Cheese Carbonara
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon olive oil
  • 1-inch thick piece pancetta, cut into small dice
  • 3 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 6 to 7 cups whole milk, heated
  • 4 large egg yolks, lightly whisked
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 teaspoon cayenne pepper
  • 2 cups freshly grated Asiago cheese, plus more for the top
  • 1½ cups Irish white Cheddar, plus more for the top
  • 1½ cups sharp Cheddar, plus more for the top
  • 1 cup grated Fontina cheese, plus more for the top
  • ½ cup freshly grated Parmigiano Reggiano, plus more for the top
  • Salt and freshly ground black pepper
  • 1 package Macaroni Shirataki, rinsed extremely well
  • ½ cup coarsely chopped flat-leaf parsley
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
  3. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.
  4. Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes.
  5. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes.
  6. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes.
  7. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk ¼ cup at a time.
  8. Place the Macaroni Shirataki in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined.
  9. Transfer the mixture to the prepared pan.
  10. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni.
  11. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes.
  12. Remove from the oven and let rest 10 minutes before serving.

Macaroni Shirataki Texas Hash

Macaroni Shirataki Texas Hash
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ground beef
  • 1 large onion, diced (thumb nail size)
  • 1 green bell pepper, diced (thumb nail size)
  • 1 tablespoon olive oil
  • 1 (15 ounce) can dark red kidney beans, pintos work too. ( do not drain)
  • 1 package Macaroni Shirataki
  • 1 (15 ounce) can diced tomatoes
  • 1½ tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Brown beef, onion, and bell pepper in 1 tablespoon oil.
  3. Add beans, tomatoes, chili powder, salt and pepper. Stir.
  4. Cover and simmer over low heat 10 minutes. Stirring occasionally. Add Macaroni Shirataki.
  5. Turn off heat, and let rest covered 5 to 10 minutes to thicken.
Notes
Serve with a great corn bread and a salad for a complete meal. Parmesan cheese on top makes this really great