Tag Archives: shirataki tofu noodles

Shirataki Noodles & Cheese

I just tried a new recipe last night and found a new repeat dish! This dish can be a side dish or main entrée. Next time I make it I may try it with marinara sauce and make it a type of baked ziti. The noodles are the Shirataki Tofu Noodles we’ve started using quite a bit. I loved it and John loved it. So open your mind and accept the possibility of a new healthier dish. Macaroni and cheese is one of my all time faves and this dish is now my new go-to-dish! And after a week of company and going completely off my diet I need dishes like this to get me back on track.

Shirataki Noodles & Cheese

INGREDIENTS:

2 packages (80z) Shirataki Tofu Noodles (House Brand, found in produce section with the tofu products)

1 large egg

½ cup part-skim ricotta cheese

¼ cup light sour cream

1 cup shredded sharp cheddar cheese

¼ teaspoon salt

1/8 teaspoon white pepper

½ teaspoon hot pepper sauce

TOPPING INGREDIENTS:

1 tablespoon butter, melted

½ cup shredded sharp cheddar cheese

½ cup seasoned breadcrumbs (I used panko)

DIRECTIONS:

1. Preheat oven to 350º.

2. Prepare Shirataki Tofu Noodles according to package directions. Cut into 1-inch pieces.

3. Lightly beat egg in a bowl.

4. Add remaining ingredients and the noodles (not topping ingredients). Stir well.

5. Pour into a 1½ quart baking dish that is well sprayed or buttered.

6. In a small bowl mix the topping ingredients together and sprinkle over noodle mixture.

7. Bake for 25-30 minutes until set and top is crisp.

Makes 4 servings

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Andrea’s Tuscan Casserole

This is a recipe that I posted back on Facebook in October 2009. It was created because I couldn’t figure out what to make that night and just put together what I found in the refrigerator. It was so good and filling and the leftovers were just as good of course! The ingredients aren’t written in stone so please omit what you don’t want or add something you think fits better! So sit down with a nice glass of wine and relax and pretend you are in Tuscany.

Andrea's Tuscan Casserole


Ingredients:
1- 10-12 oz boneless, skinless chicken breast, sliced thin into strips or bite size pieces
6-8 oz. uncooked large shrimp, peeled and deveined, and cut into pieces
8 oz. approx. frozen, thawed spinach (doesn’t have to be drained)
1 medium sweet onion chopped
6-8 cloves garlic chopped (I like garlic so if it’s too much for you add less)
2 large scallions, chopped (green and white parts)
1 small tomato, chopped
1- 8oz. package Shirataki Tofu Noodles (follow prep instructions on package/found in Produce organic section) or you can use your own cooked noodles.
2 TBS or so light or regular sour cream
1 wedge Italian Herb Laughing Cow Cheese
1 cup shredded mozzarella cheese
olive oil
salt and pepper to taste

Directions:
– Heat oven to 350 degrees.
– In a large saucepan heat oil and sauté onions till translucent, maybe about 5 minutes or so. Add garlic and scallions and sauté about 2 minutes.
– Add chicken and cook till no longer pink.
– Add spinach and mix thoroughly.
– Add shrimp and tomato, stirring till all mixed.
– Add Laughing Cow cheese and sour cream, mix well. Let cook a couple more minutes.
– Add noodles, mixing well. Let cook about 3-4 minutes, stirring occasionally.
– Add half of the mozzarella cheese till mixed in and starting to melt. Pour into casserole dish, round or whatever you have.
– Sprinkle rest of mozzarella cheese on top of mixture and place in oven till mixture starts to bubble and cheese melts and browns a bit. About 15 minutes.

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