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.

Shirataki Mac and Cheese Italian Style

Shirataki Mac and Cheese Italian Style
Recipe type: Casseroles,Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound package Shirataki Noodles
  • ¾ cup chopped onion
  • ¼ cup celery
  • ¼ cup chopped green pepper
  • 2 teaspoons olive oil
  • 1 cup meatless spaghetti sauce
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
  • 2 cups fat free milk
  • 1- ½ cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 plum tomatoes seeded and sliced
Instructions
  1. Prepare the Shirataki Noodles by rinsing them under warm water thoroughly. Cut the noodles with a pair of kitchen shears into about an inch and half strips. Place on paper towels to dry.
  2. In a large non stick skillet, saute onion , celery, and green pepper in oil till tender.
  3. Stir in spaghetti sauce , basil and oregano. Bring to a boil.
  4. Reduce heat: simmer , uncovered for about 5 minutes.
  5. Stir Shirataki Noodles into sauce.
  6. Transfer to a 2 quart baking dish coated with non stick spray.
  7. In a sauce pan , combine the flour, salt nutmeg and cayenne. Gradually stir in milk until smooth.
  8. Bring to a boil over medium heat , cook and stir until thickened, about 2 minutes.
  9. Reduce heat and stir in cheddar and mozzarella cheeses until melted.
  10. Pour over noodle mixture.
  11. Top with Parmesan cheese and sliced tomatoes.
  12. Bake, uncovered at 350 degrees for 25 to 30 minutes or until bubbly and golden brown.
  13. Let the dish sand for at least 5 minutes before serving.

Vegetable Shirataki Noodle Soup

Vegetable Shirataki Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 - 8 ounce package Shirataki noodles
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 (14½ ounce) can italian roma tomatoes, cut up and juice reserved
  • 3 (14½ ounce) cans low sodium vegetable broth or low sodium chicken broth or low sodium beef broth
  • 1½ cups water
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 bay leaf
  • salt fresh ground pepper
  • 2 (12 ounce) cans white cannellini beans or great northern beans, rinsed
  • ¼ cup freshly grated parmesan cheese
  • ¼ cup chopped parsley
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat oil in large saucepan over medium heat.
  3. Saute onion, stirring until pale golden, about 5 minutes.
  4. Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
  5. Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
  6. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
  7. Stir in the beans and Shirataki noodles.
  8. Remove bay leaf.
  9. Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.