Saturday, March 7, 2009

"Cheese-y"? Really?

I've made something similar to this with actual tofu chunks, and I've had my fair share of shirataki, but this looks fantastic:
LOW-CARB SHIRATAKI-RONI & CHEESE-Y NOODLE BAKE
Two 8-oz packages of House Tofu Shirataki Noodles
1 large egg
½ cup ricotta cheese
1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1/4 tsp. salt
1/8 tsp. white pepper
½ tsp. hot pepper sauce

TOPPING
1 Tbs butter, melted
½ cup shredded sharp Cheddar cheese
½ cup seasoned dried low-carb bread crumbs

Yields 4 servings
PREP TIME: 10-15 minutes
COOK TIME: 30 minutes

Preheat oven to 350°.

Prepare noodles according to package directions, below. Cut into 1-inch pieces.

Lightly beat egg in a bowl. Add remaining ingredients and the noodles (not topping ingredients). Stir well. Pour into a well sprayed or buttered 1 ½ quart baking dish.

In another bowl, blend topping ingredients together and sprinkle over noodle mixture.

Bake 25-30 minutes until set and the top is crisp. Serve as a side dish, light supper or breakfast item. Each serving contains 5g net carbs.
(Via Livin' La Vida Low Carb)

2 comments:

plumpdumpling said...

It's weird to think that at one time, the word "cheesy" didn't exist, and someone out there was describing something as "cheese-y" for the first time.

Tracey said...

I know, right?

Do you think tasty was ever just taste-y?

Do you hate me for using the word you hate most as an example?