Shirataki Noodles w/ Turkey and Water Chestnuts
Recipe: Shirataki Noodles w/ Turkey and Water Chestnuts
Ingredients
- 2 pounds Shirataki Noodles
- 1/2 pound turkey
- 1 bunch green onions
- 2 medium carrots
- 2 red bell peppers
- 1 can water chestnuts
- 1 cup miniature corn on the cob
- 1 bunch cilantro
- 4 tablespoons toasted sesame seeds
- 1/4 pound snow peas
Dressing:
- 2 cups mayonaise
- 3/4 cup soy sauce
- 2 tablespoons hot oil
- 1/4 cup sesame oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic
Instructions
- Drain and then rinse Shirataki Noodles in warm water.
- Dice turkey, bell pepper and peeled carrots.
- Drain and slice water chestnuts.
- Remove stems from cilantro and use the leaves only save a little for the garnish.
- Chop green onions.
- Slice the cobletts.
- Slice the snow peas on a diagonal into thin strips.
- Toast the sesame seeds and reserve 1 tablespoon for the garnish.
- Toss ingredients together.
- Combine all dressing ingredients in cuisinart.
- Add to salad and toss.
- Garnish with toasted sesame seeds and cilantro.
Serves 14
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Shirataki Noodle Turkey Cassarole
Recipe: Shirataki Noodle Turkey Cassarole
Ingredients
- 1 pound (2-8 ounce packages) Shirataki Noodles
- 2 cups turkey light meat, skinless — cooked and cubed
- 1/2 cup celery — sliced
- 1/2 cup bell pepper — chopped
- 1/2 cup onions — chopped
- 1/2 cup mayonnaise
- 3/4 tablespoon salt
- 1/4 tablespoon basil
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
Instructions
- Preheat oven to 350.
- Place turkey, Shirataki Noodles, celery, bell peppers, and onions in a 2-quart casserole dish. Stir gently to combine.
- In a mixing bowl, combine mayonnaise, salt, basil, black pepper, and crushed red pepper.
- Stir into turkey mixture and toss to coat.
- Bake for 15 minutes or until heated through.
Cooking time (duration): 30 minutes
Number of servings (yield): 4
Meal type: dinner
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Shirataki Noodles w/Turkey and Zucchini Southwestern Salad
Recipe: Shirataki Noodles w/Turkey and Zucchini Southwestern Salad
Ingredients
- 1 pound (2-8 ounce packages) Shirataki Ritoni
- 2 cups cooked turkey or chicken strips; about 8 ounces
- 1 large zucchini — cut in half. each slice cut into quarters
- 1 large tomato — cut into 1/2-inch wedges
- 1 small red bell pepper — cut into chunks
- 1/2 cup cilantro or parsley — chopped
- 3/4 cup Pace Picante Sauce
- 1/3 cup creamy garlic salad dressing
- 1/4 teaspoon salt — Optional
- additional Pace Picante Sauce– Optional
Instructions
- Combine the Shirataki Ritoni, turkey, zucchini, tomato, red bell pepper, and cilantro in a large bowl.
- Combine the picante sauce, dressing and salt in a small bowl, mixing well to blend.
- Pour the dressing over the Shirataki Ritoni mixture and toss gently to coat all of the ingredients.
- Refrigerate.
- Serve with additional picante sauce, if desired.
Number of servings (yield): 6
Recipe by on.
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