Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts

Keto Tuna Zoodle Casserole

November 26, 2019
This Keto Tuna Zoodle Casserole is that the good low carb comfort food! This dish is just three.4 web carbs and full of zucchini noodles, a creamy bechamel sauce and chunks of tuna.

If you really liked my super standard Taco Zoodle Casserole you're about to love this Keto Tuna Zoodle Casserole! it's a lot of zoodles which same wealthy creamy bechamel sauce along side tender chunks of tuna. it's a delicious low carb food even your fastidious eaters can love!

Keto Tuna Zoodle Casserole
Keto Tuna Zoodle Casserole

Believe it or not, i'm a complete carb junkie. have you ever seen that episode of Friends wherever Monica tells wife she has got to do one thing as a result of she owes it to her inner fat woman then she says “I owe this to her, I ne'er let her eat!” that's my relationship with carbs. i like them, however MErely|they simply|they solely} don’t love me.

One of my favorite things was an honest bum food or rice casserole. This bum Chicken and Rice was my explicit indulgence in my pre-keto days. Sadly, those dishes square measure a issue of the past around here however this Keto Tuna Zoodle Casserole could be a nice low carb replacement!

Keto Tuna Zoodle Casserole

INGREDIENTS:
For the Zoodles:

  • 3 medium zucchini, spiralized

For the cheese sauce:

  • 1 tablespoon butter
  • 1 teaspoon garlic
  • 1 cup unsweetened almond milk
  • 1/4 cup heavy cream
  • 3 ounces cream cheese
  • 1 cup shredded cheddar cheese
  • 1 (12 ounce) can of tuna in water, drained

For the top:

  • 1/2 cup cheddar cheese
  • 1/2 mozzarella cheese

INSTRUCTIONS:

  1. Preheat oven to 350 degrees
  2. In an 9x13 baking dish lightly spray the bottom with cooking spray.
  3. Place the zoodles in the dish and spread out as much as possible.
  4. Bake zoodles at 10 minute intervals. Remove and stir every 10 minutes, continue baking at 10 minute intervals until the moisture has evaporated.
  5. Depending on the size and moisture level of the zucchini this may take between 10-20 minutes. Remove when moisture as evaporated and they have shrunk in size, but before they are brown or crispy.
  6. While zoodles are pre-baking heat a medium size skillet over medium heat melt the butter, add the garlic, almond milk, heavy cream, cream cheese and 1 cup of the cheddar cheese. Whisk mixture until it is smooth and cheese has melted. Stir in drained tuna. Remove from heat.
  7. In the 9x13 pan you pre-baked your zoodles in layer the zoodles, and tuna cheese sauce and remaining shredded cheese to the top. Bake 25-30 minutes until gold and bubbly.

Vegetarian Pad Thai With Peanuts And Basil

November 21, 2019
Here we have a tendency to square measure once more, simply ME and my massive bowl-o-noodles… and some veggies, and loads of sauce, and some of recent basil and cilantro….  a fork, a hungry mouth, a heart-eyes emoji… ugh. This reunion with ME and cookery couldn't get any happier.

This Rainbow feeder Pad Thai is 1st and foremost RAINBOW, that is that the solely fun thanks to eat something in life.

Vegetarian Pad Thai With Peanuts And Basil
Vegetarian Pad Thai With Peanuts And Basil

It is rice noodles (because we’re presently doing the sugar free experiment titlein and loosely avoiding refined grains) and spiralized veggies (because veggies in noodle kind appears like additional noodles) and a brilliant tangy-delicious Pad Thai sauce {that you|that you simply|that you simply} just shake up during a jar in concerning 5 seconds flat, and peanuts that just about instantly begin to absorb the sauce, and a gently dish that sort of cream-ifies the complete factor.

Also: recent herbs by the containerful. You’ll take a bite, you’ll am fond of it, and so you’ll bear in mind you've got to feature within the basil, then you’ll add them in and take a look at your second bite complete with the herbs, and Buckeye State MY GOODNESS things simply visited subsequent level. I’m thus excited for you.

Vegetarian Pad Thai With Peanuts And Basil

INGREDIENTS:
for the pad thai:

  • 4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles – and usually that’s half a box)
  • 1 zucchini
  • 1 red pepper
  • half a yellow onion
  • 2 carrots
  • 2 tablespoons oil
  • 1 egg, beaten
  • 1/2 cup peanuts, chopped
  • 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped

for the sauce:

  • 3 tablespoons fish sauce or vegan fish sauce substitute
  • 3 tablespoons brown sugar (or sub another sweetener)
  • 3 tablespoons chicken or vegetable broth
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili paste

INSTRUCTIONS:

  1. Place the uncooked noodles in a bowl of cold water to soak.
  2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough).
  3. Shake up the sauce ingredients in a jar.
  4. Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
  5. Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
  6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

Mongolian Beef Ramen Noodles

September 03, 2019

Mongolian Beef Ramen Noodles – an emulator instruction of the popular PF Chang’s Mongolian Beef with inexperienced peppers and ramen noodles. Therefore straightforward to create then delicious, You’ll need to chuck takeout!

What am I able to say apart from, I used to be very desire Mongolian beef, it’s one in every of my favorite dishes. And that I with great care happen to own had an enormous bag of ramen noodles I bought from Costco. I used my original instruction for PF Chang’s Mongolian Beef however I changed a touch as a result of I needed a lot of sauce for the ramen noodles.

Mongolian Beef Ramen Noodles
Mongolian Beef Ramen Noodles

I love ramen noodles however here i'm at my age, and I’m not progressing to tell you my age, and that i will honestly say that I will most likely calculate one hand what percentage times I’ve had ramen noodles.

I know it’s purported to be a factor for school students, however after I visited university I lived reception and after I wasn’t intake on field i used to be intake my mom’s home soft-bo meals therefore I disregarded on all the ramen noodle craze.

Maybe i want to create up for it now? simply spoken language. Anyway this Mongolian beef is unbelievable, it’s therefore smart and you wouldn’t believe however simple it's to create.

Mongolian Beef Ramen Noodles

INGREDIENTS:

  • 1 1/2 lb flank steak
  • 1/4 cup cornstarch
  • 1/4 cup vegetable oil
  • 1 green bell pepper sliced into thin strips
  • 8 oz ramen noodles uncooked
  • 3 green onions chopped

For Sauce:

  • 2 tbsp sesame oil
  • 3/4 cup soy sauce low sodium
  • 2/3 cup brown sugar packed
  • 1 1/4 cup chicken broth low sodium, or no sodium added
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes

INSTRUCTIONS:

  1. Slice the flank steak into small thin pieces against the grain. In a large ziploc bag add the starch and the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
  2. In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.
  3. Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.
  4. In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don't want to reduce it too much because you need more sauce for the noodles.
  5. In the meantime cook the ramen noodles according to package instructions.
  6. Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked ramen noodles to the skillet and toss everything together. Top with green onions and serve.

Garlic Shrimp Pasta With Spicy Sun-Dried Tomato Cream Sauce

April 14, 2019
Garlic Shrimp and solar-Dried Tomatoes with Pasta in highly spiced Cream Sauce – a delicious, Italian-stimulated seafood pasta recipe.   in case you need to make some thing unique with shrimp, try this recipe! It’s clean and also you’ll love it if you want sun-dried tomatoes.

Garlic Shrimp Pasta With Spicy Sun-Dried Tomato Cream Sauce

There is lots of sauce in this seafood pasta. Be careful not to overcook the shrimp (which is straightforward to do). but even in case you do overcook the shrimp, there may be a lot cream sauce, you won’t even notice if the shrimp does get rubbery.

That’s the beauty of this recipe. Garlic Shrimp together with sun-Dried Tomatoes is smothered in spicy Creamy Sauce and served over fettuccine pasta. With the entirety spiced up with basil and beaten crimson pepper. Italian-inspired comfort food that’s amazing clean to make!

Garlic Shrimp Pasta With Spicy Sun-Dried Tomato Cream Sauce

INGREDIENTS:

  • 1/2 lb shrimp (Use unfrozen uncooked shrimp. If you have to, you can use unfrozen cooked shrimp - it will work here too)
  • 4 oz sun-dried tomatoes in olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 4 garlic cloves minced
  • 1 cup half and half or milk
  • 1 teaspoon dried basil
  • ¼ teaspoon crushed red pepper
  • 1 cup Parmesan cheese freshly shredded
  • 8 oz fettuccine pasta (use gluten free brown rice fettuccine for gluten free version)

INSTRUCTIONS:

  1. Word: if the usage of sun-dried tomatoes in oil (in a jar), ensure to empty sun-dried tomatoes from oil, earlier than the use of them. Reserve 2 tablespoons of this tired oil for sauteing as defined beneath:
  2. In a huge skillet, saute minced garlic and solar-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the solar-dried tomatoes jar - see word above) for 1 minute until garlic is aromatic.
  3. Upload shrimp, sprinkle with a small amount of salt, paprika, and cook dinner on medium warmth for approximately 2 extra mins.
  4. Add 1/2 and 1/2, basil, and overwhelmed crimson pepper to the skillet with shrimp, bring to boil and decrease to simmer. Whisk the Parmesan cheese into the new cream and stir to melt cheese, on lowest warmness placing, until cheese is melted. put off the sauce from heat. add more salt, basil and extra crushed pink pepper if preferred, to flavor.
  5. In the imply time, prepare dinner pasta in step with bundle commands. Drain (booking a few pasta water). upload cooked pasta to the creamy aggregate, upload more salt, basil and extra overwhelmed red pepper if desired, to flavor.

Chicken Zoodle Soup Recipes

April 01, 2019
Our bird zoodle soup turned into inspired with the aid of a current cruise we took to Alaska with Princess Cruises.  necessarily, in case you travel as much as we do, you’re going to have a second in which you’re not feeling a one hundred%.  I had one of those on our experience, but no longer to worry, hubby brought me the most scrumptious zucchini soup in bed, we watched movies, slept, and i used to be top as new within the morning.

I used to be also definitely inspired to make my personal fowl zoodle soup recipe due to the fact the soup he introduced me become so very very delicious!  Serve this soup with our cracker recipe, or maybe some beer bread! And at the same time as you’re consuming, take a look at out all the locations we’ve cruised!

Chicken Zoodle Soup Recipes

FOWL ZOODLE SOUP ON A CRUISE
I went on another cruise!  (You’re no longer surprised at all, I’m certain).  i like cruising a lot, so whilst the possibility arrived to sail to Alaska with Princess Cruises, i was throughout it! Hubby and i cruised with a set of buddies from Vancouver to Whittier Alaska, and had an absolute blast.

Alas I had a down day at the ride.  Booooo.  now not lamentably, there are nevertheless such a lot of activities on a cruise even when you’re feeling wiped out and cranky pants. all through the day, I secure with Holly and Ken inside the Sanctuary, later in the night Stephanie and that i hunkered down on the deck with forty two thousand blankets and watched a movie. Then Wesley introduced me scrumptious zucchini soup in bed, and through morning i used to be again to myself.

Chicken Zoodle Soup Recipes

INGREDIENTS:

  • 6 cups chicken stock/broth
  • 1 large clove garlic minced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • ¼ cup chopped sweet yellow onion
  • 1 teaspoon seasoned salt like Lawry’s
  • 2 zucchinis spiralized
  • 6 - 8 cups cooked/shredded chicken
  • salt and pepper to taste

INSTRUCTIONS:

  1. Bring the entirety besides fowl in zucchini to a simmer in a lidded pot at the stove. (If the use of the instantaneous pot guide for 5 minutes, if the usage of a gradual cooker excessive for four hours or low for 6 hours). permit to simmer low with the lid on for at least 15 mins. Carrots ought to be very soft.
  2. Turn off warmness and stir in zucchini noodles and chicken. cover and allow to steep for about five more minutes.
  3. Enjoy!

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