NoOodles

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As anyone who knows me knows, I love working out and I am a healthy eater most of the time. I look for foods that are low fat, low sodium, and low calorie. This is where NoOodle comes in; pasta without the carbs!

I was skeptical at first. There can’t possibly be a product out there like this-pasta noodles without carbs or fat or calories? These noodles are made from the yam-like root of the Asian konjac plant. Sound strange? Absolutely. However, these noodles are so easy to make and eat that you will quickly get over the strange name. These noodles come in a bag that you must strain in a colander and rinse in cold water for about a minute. There is a strong odor that comes from the mineral lime ingredient. Then you cut the NoOodles to the desired length and place them in a non-stick skillet. Heat the noodles on a medium heat for 2-3 minutes to absorb the excess moisture and top with whatever you choose to complete your meal!

I made the NoOodles with a basic marinara sauce for a low calories lunch and was pleasantly surprised!
Much like my usual spaghetti and marinara it tasted delicious, but the selling point was that it filled me up for the afternoon! I wasn’t back in the kitchen an hour later starving like I am after
my spaghetti dinner.

The NoOodles are all natural, no calories, no fat, no carbs, no soy, no gluten, taste great, and are filling!

Elizabeth’s Spaghetti Sauce

Elizabeth's Spaghetti Sauce
 
Author:
Ingredients
  • 1 roll of Bob Evans Italian Sausage
  • 1 can of crushed tomatoes in puree
  • 1 can of Hunt’s Traditional spaghetti sauce
  • 1 can of petite diced tomatoes flavored with green pepper, celery and onion
Instructions
  1. Crumble a roll of Bob Evans Italian Sausage into a large saucepan and brown.
  2. Add in crushed tomatoes, spaghetti sauce, and diced tomatoes.
  3. Stir to combine, raise the heat until it bubbles (careful of the splattering, hold the saucepan lid over the pan), then turn it down to low and let it simmer very gently until it is heated through. The longer it sits, the better.
  4. Add over your noodles and you have dinner!

 

Lasagna Cheese Soup

This recipe is from the founder of eMeals.com, Jane DeLaney.

 

Lasagna Cheese Soup
 
Author:
Ingredients
  • 1 lb ground chuck
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 (32 oz) box chicken broth
  • 1 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • 2 cups broken lasagna noodles (1 inch pieces)
  • 1 (5 oz) package shredded parmesan cheese
Instructions
  1. In a large soup pot, combine ground chuck, onion and garlic; cook over med-high heat for 8-10 minutes or until beef is browned and crumbly. Drain well.
  2. Stir in broth, tomatoes, tomato sauce, brown sugar and seasonings. Bring to a boil; reduce heat and simmer for 15 minutes. Add noodles and simmer until noodles are tender. Stir in cheese.