Ground Round Curry over Spaghetti Shirataki

Ground Round Curry over Spaghetti Shirataki
Recipe type: Beef
Prep time: 
Cook time: 
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  • 2 tablespoons oil
  • 1 cup onion, chopped
  • 1 pound lean ground beef
  • 1½ teaspoons curry powder
  • 5 garlic cloves, minced
  • 1 tablespoon gingerroot, minced or 1 teaspoon ground ginger
  • 3 medium tomatoes, chopped or 1 (12 ounce) can diced tomatoes, drained
  • 1 tablespoon tomato paste
  • ½ teaspoon ground cinnamon
  • 1 tablespoon cilantro, chopped
  • ½ cup water
  • salt
  • 1 package Spaghetti Shirataki
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. In a deep medium-sized frying pan, saute onions and ground beef in oil until meat is browned. Skim fat.
  3. Add curry powder, garlic, ginger and tomatoes. Fry briefly, then add tomato paste, cinnamon and cilantro.
  4. Stir and add water and salt to taste.
  5. Simmer 20 minutes over medium heat to blend flavors.
  6. Serve over Spaghetti Shirataki.


Tangy Mexican Shirataki

Tangy Mexican Shirataki
Recipe type: Chicken Dishes, Gluten Free Recipes
Prep time: 
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  • 3 cloves garlic
  • ½ medium onion
  • 1½ cups Shirataki Noodles
  • 2 tablespoons olive oil
  • 2½ cups low sodium chicken broth
  • 1 cup canned tomatoes-no salt added
  • 2 tablespoons tomato paste
  • canned chicken-97% fat free, 4 oz
  • ½ teaspoon cumin
  • 1-2 dashes cayenne pepper (optional)
  • vinegar (optional)
  • sour cream or yogurt (optional)
  • cheddar cheese (optional)
  • salsa (optional)
  1. Rinse and drain the Shirataki Noodles under warm water. Pat dry with paper towels. Cut into bite size pieces.
  2. Saute the onions in the oil until translucent, about 1-2 minutes.
  3. Add garlic and saute another minute.
  4. Add cayenne pepper and cumin to taste and saute another few seconds.
  5. Add broth and tomatoes and bring to a boil.
  6. Cover and simmer for 30 minutes.
  7. Stir in the chicken and tomato paste (opt). add water if needed.
  8. Cover and continue to simmer for 30 minutes
  9. Add the Shirataki Noodles the last minute of cooking. They are already cooked, this is just to heat them up.
  10. Serve with a dash or two of red or white wine vinegar.
  11. Garnish with cheddar cheese, sour cream, salsa, or hot sauce if desired.

Pot Roast With Shirataki Noodles

Pot Roast With Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 2-2½ pounds beef chuck pot roast
  • 1 tablespoon cooking oil
  • 2 medium carrots, coarsely chopped
  • 2 ribs celery, sliced (1 cup)
  • 1 medium onion, sliced
  • 1 teaspoon bottled minced garlic
  • 1 tablespoon Quick-cooking tapioca
  • 1 - 14½ ounce can Italian-style stewed tomatoes
  • 1 - 6 oounce can Italian-style tomato paste
  • 1 tablespoon brown sugar
  • ¼ teaspoon pepper
  • 1 bay leaf
  • 8 ounce package Shirataki Noodles
  1. Trim fat from pot roast. Cut roast, if necessary, to fit into a 3½ or 4-quart crock pot.
  2. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
  3. Meanwhile, place carrots, celery, onion, and garlic in cooker. Sprinkle tapioca over vegetables.
  4. Place roast on top of vegetables.
  5. Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
  6. Cover and cook on low for 10 to 12 hours (high 4 to 5 hours).
  7. Discard bay leaf. Skim off fat.
  8. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  9. Serve meat and vegetables with noodles.