Having a delicious L&G right now, chicken stroganoff-style. Thought I'd share the recipe:.
1 8-oz bag shirataki noodles, fettucini style (2 green servings).
1/2 c mushrooms (1 green serving).
6 oz grilled chicken breast, cubed (lean).
2 Tbsp Tofutti Sour Supreme (a non-dairy, tofu based 'sour cream'. checked with NS, 2 Tbsp can be used as 1 healthy fat, or 1 Tbsp as a condiment).
Seasonings - I used salt, pepper, garlic powder.
I followed the advice of others on the boards, and rinsed and re-rinsed the noodles a couple of times, patted them dry, and then nuked them in the microwave for 2 minutes. While I did this I 'sauteed' the mushrooms a bit with Pam. Then I tossed all the ingredients into a pan and heated it on medium/med low for a while, stirring, until the Tofutti kind of melted in and everything had a stroganoff-ish look to it. Let it sit for a minute or two and Voila!.
I'm loving it!!! It's good now, but I'm guessing this will be an absolute fave of mine as a comfort food in the winter..
Here is a link that discusses the noodles. The noodles are always in the produce section as they need to be refrigerated. Mine are near the soy/Asian items. They are in bags and have different shapes, spaghetti, linguine, etc..
Here is what their website says about what they are made out of..
"They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China. ".
Yep, the shirataki noodles are not pasta, so they're on-plan - according to nutritional support an 8 oz bag would count for 2 of your greens, so that leaves an additional serving of greens for mushrooms or whatever you'd want to have. I've found them in two places depending on the store: one store keeps them in the produce cooler section by the refrigerated salad dressings, etc, and another store has them also in the produce coolers but over by the tofu and organic items. Search the other threads for some great tips on how to use them. Enjoy! :-).
Looks good, though I might go with the meatballs with Trader Joes to get more of a beef stroganoff feeling. Also, it might need some spices (thyme, dijon, etc)..
378 days ago
Having a delicious L&G right now, chicken stroganoff-style. Thought I'd share the recipe:.
1 8-oz bag shirataki noodles, fettucini style (2 green servings).
1/2 c mushrooms (1 green serving).
6 oz grilled chicken breast, cubed (lean).
2 Tbsp Tofutti Sour Supreme (a non-dairy, tofu based 'sour cream'. checked with NS, 2 Tbsp can be used as 1 healthy fat, or 1 Tbsp as a condiment).
Seasonings - I used salt, pepper, garlic powder.
I followed the advice of others on the boards, and rinsed and re-rinsed the noodles a couple of times, patted them dry, and then nuked them in the microwave for 2 minutes. While I did this I 'sauteed' the mushrooms a bit with Pam. Then I tossed all the ingredients into a pan and heated it on medium/med low for a while, stirring, until the Tofutti kind of melted in and everything had a stroganoff-ish look to it. Let it sit for a minute or two and Voila!.
I'm loving it!!! It's good now, but I'm guessing this will be an absolute fave of mine as a comfort food in the winter..
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361 days ago
Here is what their website says about what they are made out of..
"They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China. ".
Http://www.shiratakinoodles.net/.
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