Beef and Shirataki Noodle Casserole

Beef and Shirataki Noodle Casserole
Recipe type: Beef, Casseroles
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Noodles
  • 1 medium white onion, peeled and chopped
  • 1 bell pepper, seeded, ribs removed, chopped fine
  • 3 cloves of garlic, minced
  • Grapeseed oil or olive oil for sautéing
  • 1½ pounds ground round beef
  • Salt
  • 4 ounces mushrooms, sliced
  • 1 28-ounce can diced tomatoes
  • 1½ cups frozen corn (can use canned corn or creamed corn)
  • 1 15-ounce can of black olives, strained and chopped
  • 1 pound cheddar cheese, grated
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Drain and rinse Shirataki Noodles. Rinse really well. Place on paper towels to dry.
  3. Heat 2 tablespoons of oil on medium high heat in a large, heavy bottomed pot. Add the onions and bell pepper and sauté until softened. Add garlic and cook for a minute more. Add the tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm.
  4. In a separate skillet, heat to medium-high. Add a couple of tablespoons of oil to the pan and brown the meat, working in batches. Break up about half of the ground beef into the pan. Do not stir, but let sit and cook for a minute or two until brown. Sprinkle a little salt over the meat while cooking. Once brown on one side, stir the meat a little to get the other sides browned. Once the meat is thoroughly browned, use a slotted spoon to remove the meat from the pan and put it in with the tomatoes, onions, and peppers. Brown the second batch of ground beef the same way.
  5. Using the same pan that you had used for browning the beef, sauté the mushrooms in the remaining oil and beef drippings. Once browned, add the mushrooms to the beef and tomato mixture.
  6. Add Shirataki Noodles, corn, chopped olives, and about two thirds of the cheese to the large pot of beef and tomato mixture. Gently mix in.
  7. Transfer mixture to a large casserole dish. Sprinkle remaining cheese on top of casserole. Place in the oven. Cook for 30 minutes.

 

Baby Bok Choy with Cashews and Shirataki Noodles

Baby Bok Choy with Cashews and Shirataki Noodles
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped green onions, including green ends
  • 3 cloves garlic, chopped
  • 1 pound baby bok choy
  • ½ teaspoon dark sesame oil
  • Salt
  • ½ cup chopped, roasted, salted cashews
  • 1 package Shirataki Noodles
Instructions
  1. Drain and rinse Shirataki Noodles under warm water.Place on paper towels to dry.
  2. Rinse bok choy, separate larger leaves from core. Keep core that is holding smaller leaves together.
  3. Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
  4. Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
  5. Gently mix in cashews.
  6. Serve over a mound of Shirataki Noodles.

 

Cheesy Chicken and Shirataki Noodle Casserole

Cheesy Chicken and Shirataki Noodle Casserole
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 can Condensed Cream of Chicken Soup
  • 1⅓ cup water
  • 1 package Shirataki Noodles
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 2 cup frozen mixed vegetables
  • 4 skinless, boneless chicken breast half (about 1 pound)
  • ½ cup shredded Cheddar cheese
Instructions
  1. Drain and rinse Shirataki Noodles. Cut into bite size pieces with kitchen shears. Pat them dry on paper towels.
  2. Heat the oven to 375 degrees.
  3. Stir the soup, water, noodles, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
  4. Top with the chicken. Cover the baking dish.
  5. Bake for 50 minutes or until the chicken is cooked through. Top with the cheese.
  6. Let the casserole stand for 10 minutes.