Recipes

March 07, 2016

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March 07, 2016

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March 07, 2016

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August 21, 2015

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Dry Frying NOoodle

Step 1:

Empty NOoodles into a colander. Rinse under cold water for one minute. Cut NOoodles to desired length. Funny odor is normal (it comes from the mineral lime ingredient)!

Step 2:

Place NOoodle in a non-stick skillet and heat at a medium temperature for 2-3 minutes to absorb the excess moisture.

Step 3:

Top immediately with cooked sauce, sautéed vegetables and/or cooked meat, poultry or seafood.

 

August 14, 2015

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Strawberries & Cream

Ingredients:

8 oz NOoodle Dry Fried
1/3 Cup vanilla Greek yogurt
1/3 Cup chopped strawberries 
1 teaspoon sugar

 

Instructions:

1. In a non-stick skillet, Dry Fry NOoodles on medium heat until excess moisture is absorbed. Refrigerate NOodles for 2-3 minutes to Chill.
2. Mix chilled NOoodles with chopped strawberries and yogurt.

 

Serve & Enjoy... Chef Terri 

August 14, 2015

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Beet & Brussels Spout Salad

Ingredients:

8 oz Pearl NOoodle Dry Fried
1/2 Cup roasted beets
1 Cup roasted brussels sprouts 
1 teaspoon Teresa's Sweet Vidalia Onion Dressing
1 tablespoon crumbled Feta cheese
Salt & Pepper to taste

 

Instructions:

1. In a non-stick skillet, Dry Fry NOoodles on medium heat until excess moisture is absorbed. Set aside
2. Broil veggies at 425 degrees in oven for 12 minutes. Let cool.
3. Puree beets in food processor for 30 seconds. Add beet mixture to bowl of NOoodles.
4. Toss brussels sprouts with Sweet Vidalia Onion dressing. Place on top of beet & NOoodle mix Chill 1 hour.

 

Serve & Enjoy... Chef Terri 

Optional: Sprinkle with Feta Cheese (adds 25 calories).

August 14, 2015

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The Texan

Ingredients:

8 oz Risotto NOoodle Dry Fried
1/4 Cup homemade chili (for a quick & easy shortcut, substitute Hormel Chili with beans)
1 teaspoon reduced fat sour cream 
1 teaspoon Kraft shredded cheddar cheese

 

Instructions:

1. In a non-stick skillet, Dry Fry NOoodles on medium heat until excess moisture is absorbed.
2. Add Chili and Mix for 4 minutes. Pour into bowl.
3. Add cheddar cheese and dollop of sour cream (adds 15 calories).

 

Serve & Enjoy... Chef Terri 

For spicy lovers add one tablespoon of All Spice Cafe's Cayenne Habanero sauce with the chili Risotto and mix in over heat (adds 10 calories).

August 14, 2015

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Mamma Mia! Marinara

Ingredients:

8 oz Angel Hair NOoodle Dry Fried
1/2 Cup Classico Tomato & Basil sauce
1 tablespoon Parmesan cheese

 

Instructions:

1. In a non-stick skillet, Dry Fry NOoodles on medium heat until excess moisture is absorbed.
2. Add sauce and Mix to desired heat.
3. Sprinkle with Parmesan cheese.

 

Serve & Enjoy... Chef Terri 

August 14, 2015

3 Comments

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Risotto Butternut Squash NOoodle

Ingredients:

1 Cup Butternut squash, cubed
1 Cup Risotto NOoodle
1 tablespoon Olive oil 
1 tablespoon Brown sugar
1/4 teaspoon Sea salt
1 tablespoon Water 

 

Instructions:

1. Mix olive oil, water & brown sugar together.
2. Toss butternut squash and roast in oven at 425 degrees on cookie sheet for 20 minutes (should be al' dente).
3. Toss with dry fried NOoodle over heat for 2 minutes.
4. Sprinkle with sea salt. 

 

Serve & Enjoy... Chef Terri 

August 14, 2015

4 Comments

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Cheesy NOoodle Casserole

Ingredients:

1 Pkg Angel Hair NOoodle, cut short
1 tablespoon Cream Cheese
2 tablespoons Whole Milk 
3 tablespoons American Cheese  

Topping:

1 tablespoon Shredded Cheddar Cheese
1/4 teaspoon Butter
1 tablespoon Bread crumbs

 

Instructions:

1. Melt butter on low heat, add bread crumbs.
2. Saute bread crumbs to desired crispness.
3. Place cheese on top of NOoodle mixture.
4. Sprinkle bread crumb mixture on top. 
5. Broil in oven for 5 minutes until top appears crispy.

 

Serve & Enjoy... Chef Terri