Recipes

Tasty Tumeric Soup

Tasty Tumeric Soup

Ingredients (serves 4)

  • 2 bags No Calorie Noodles
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 medium carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 1 tablespoon ground turmeric
  • 2 teaspoons garlic, minced (about 4 cloves)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cayenne pepper
  • Around 1 litre vegetable broth
  • 3 cups water
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 3 cups cauliflower florets, chopped
  • 1 can beans of choice, drained and rinsed
  • 1 bunch kale, chopped

Method

  • In a large saucepan or pot over medium-low, warm oil. Add onion; stir. Cook for 5-7 minutes, until the onions begin to brown. Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.
  • Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated. Cook for 1 minute, until fragrant.
  • Add broth, water, salt, and pepper; stir. Bring to a boil; reduce heat to low. Add cauliflower. Cover and simmer for 10-15 minutes, until cauliflower is tender.
  • When the cauliflower is fork tender, add beans, kale, and noodles. Cook until the kale is slightly wilted. Serve hot.
  • Finally, add you’re ready drained and rinsed No Calorie Noodles before serving while simmering!
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Stuffed and Braaied Bulked Peppers

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Stuffed and Braaied Bulked Peppers

Ingredients (for 6 large peppers)

  • 2-3 bags No Calorie Rice Pearls
  • 6 Large Bell Peppers, sliced in half lengthwise, seeds removed
  • 2 tablespoons Olive Oil
  • 1 Large Red Onion, Small Dice
  • 3 yellow patty-pans, Small Dice
  • 1 Medium Green Zucchini, Small Dice
  • 2 Cups Corn Kernels
  • 1 Medium Tomato, Small Dice
  • 1 Large Pinch Salt
  • 1 Large Pinch Pepper
  • 4 Cloves Garlic, crushed and minced
  • 1/4 Cup Basil, Cut into ribbons
  • 1/2 Cup Parmesan Cheese

Method

  • Prepare the peppers by slicing and removing seeds and ribs. Rub with Olive Oil
  • To prepare the stuffing, in a large skillet, add the Red onion and baby marrow. Saute over medium-high heat until onions begin to turn translucent.
  • Add the Corn, Tomatoes, Salt, Pepper and Garlic and saute for an additional 2 minutes.
  • Add the Basil, and Parmesan Cheese. Remove from heat and stir to mix. Finally, mix in your well drained and rinsed No Calorie Rice Pearls and make sure the mix is well combined!
  • Scoop about 1 cup of the stuffing into each of the Pepper halves. Sprinkle additional cheese over the top of each if desired.
  • Braai about 30 minutes until the peppers have softened. and slightly charring on the edges.
  • Serve HOT and ENJOY these Perfectly Packed Pearly Peppers GUILT-FREE!
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Spinach Fettuccine Casserole

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Spinach Fettuccine Casserole

Ingredients (serves 4)

  • 2 bags No Calorie Noodles
  • Half tablespoon olive oil
  • 2 egg whites, 1 full egg, beaten
  • Quarter teaspoon salt
  • Quarter teaspoon ground black pepper
  • 5 tablespoons oat bran
  • 4 tablespoons grated reduced-fat cheese of choice

Method

  • Preheat the oven to 190 degrees.
  • Grease a baking pan with your olive oil.
  • Drain, rinse and dry your No Calorie Noodles as instructed.
  • Add the beaten eggs, 1 tablespoon cheese, salt and black pepper and combine them well.
  • Pour this mixture into the baking pan and spread evenly.
  • Sprinkle oat bran and the rest of the cheese on the top.
  • Cover the baking pan with aluminum foil and bake for 30 minutes until puffed up.
  • Take it out, uncover and bake for a further 15 minutes or place under the grill until golden.
  • Serve warm and fill up… without filling out

*Tasty tip- you can easily add chicken or tuna into this casserole to increase your protein portion!

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Spicy Clear Soup

Spicy Clear Soup Ingredients (serves 4) 2 Bags No Calorie Noodles 2 cups stock (Simply water & a veggie bouillon cube) 1 TBS hoisin sauce 1 TBS Tobasco sauce (or to taste) Fresh chopped cilantro Herbs and Spices of choice Method Drain & rinse the No Calorie Noodles in hot water. Put all the ingredients […]

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Salmon and No Calorie Noodle Fritters

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Salmon and No Calorie Noodle Fritters

Ingredients (serves 4)

  • 1 bag No Calorie Noodles
  • 2 medium potatoes (400g) chopped
  • 250g grated baby marrows
  • 105g can pink salmon, drained, flaked, skin & bones removed
  • 1/2 cup (100g) sweet corn, drained
  • 1 egg, lightly beaten
  • Non-stick cooking spray
  • 100g mayonnaise (used reduced fat for a lighter option)
  • 1 tablespoon sweet chilli sauce

Method

  • Cook potatoes in boiling water 20 minutes or until cooked, drain and mash.
  • Sprinkle 1 tsp salt over baby marrows and allow to stand 10 minutes before rinsing under cold water, draining, and squeezing out excess water.
  • Drain and rinse No Calorie Noodles well before chopping well.
  • Place noodles and baby marrows in a large bowl with potato, salmon, corn, and egg; mix well; form into 8 patties
  • Heat oil in a large frying pan over medium heat and cook patties 3-4 minutes per side or until golden brown.
  • Mix mayonnaise and sweet chilli sauce together, and serve as an accompaniment.
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Rice Pearl Ricotta Squares

Rice Pearl Ricotta Squares

Ingredients (for the dough)

  • 6 tablespoons oat bran
  • 6 Egg whites
  • 4 Tablespoons Greek yogurt
  • 2 teaspoons baking powder
  • teaspoon baking soda
  • 2 teaspoons lemon essence (unless you use a little lemon zest and lemon juice)
  • stevia to taste

Ingredients (for the cheese)

  • 1 bag No Calorie Rice Pearls
  • 2 egg yolks and 2 whole eggs
  • 500 g ricotta cheese
  • 2 teaspoons lemon juice
  • stevia to taste

Directions

  • Start with your dough- Beat your 6 egg whites to stiff peaks
  • In a separate bowl, mix oat bran, baking powder, baking soda, stevia, then add yogurt and lemon essence/juice. Mix well
  • Next, incorporate egg whites, mixing gently from the bottom up
  • Preheat oven to 180 degrees
  • In a silicone baking pan, pour half of the dough composition, stretch dough lightly with a spatula over the entire bottom of pan, and put your cake in oven for 10 minutes
  • Meanwhile, prepare the ricotta filling- Place ricotta in a bowl and add the 2 egg yolks 2 whole eggs, before adding stevia to taste and 2 teaspoons lemon juice
  • Drain, rinse and dry your No Calorie Rice Pearls before placing in the filling mix and combine everything well. (Feel free to try experiment here with a spoon or two of Vanilla Sugar-Free Pudding)
  • Spread a layer of your Rice-Ricotta Filling over your bottom layer of now-cooked dough
  • Pour your remaining half dough mixture over the filling. Spread evenly with a spatula before baking for 20 minutes until your cake is beautifully browned. Decorate with lemon wedges
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Rice Pearls a la’ Baked Apples

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Rice Pearls a la’ Baked Apples

Ingredients (serves 4)

  • 2 bags No Calorie Rice Pearls
  • 1 Pack Simply Delish Pudding (sugar-free)
  • 4 large apples, cored and slightly hollowed
  • 1 tablespoon honey/brown sugar

Method

  • Preheat oven to 180. Wash and core apples. You want to make the hole about an inch in diameter, so there is enough room for stuffing. Place cored apples in a lightly sprayed rimmed baking dish.
  • In a mixing bowl, whisk and prepare your choice flavor Simply Delish pudding (sugar-free).
  • Drain, rinse and pat dry your No Calorie Rice Pearls before combining with your pudding. Fill apples with the pudding mixture (pack it down slightly).
  • Bake, uncovered, for approximately 35-50 minutes (this time will vary depending on your apples, so keep an eye on it). To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. Serve with a drizzle of honey or grill with a sprinkle of brown sugar!
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Rice Pearl ‘Mock’ Bread & Butter Pudding

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Rice Pearl ‘Mock’ Bread & Butter Pudding

Ingredients (5 portions)

  • 2 bags No Calorie Rice Pearls
  • 1 sachet Simply Delish Sugar-Free Pudding
  • 450 ml low-fat milk (*to prepare the above pudding)
  • Quarter cup applesauce
  • Teaspoon vanilla extract
  • 3 egg whites, 1 full egg
  • Approx. 50 raisins
  • 20g brown sugar
  • Cinnamon

Directions

  • Spray your ovenproof glass baking dish well with non-stick spray. Preheat the oven to 180 degrees
  • As usual, drain, rinse and slightly dry your No Calorie Noodles bags
  • Prepare your Simply Delish Pudding as directed with 450ml milk (we used low fat in our recipe and calorie count but you’re welcome to use fat-free) –we also recommend vanilla flavor but feel free to explore the various cheesecake, toffee or chocolate options!
  • In a medium bowl, combine your No Calorie Noodles Rice Pearls with your pudding and stir well
  • In another bowl, add the vanilla and eggs, and beat lightly with a fork. Add the rice mixture to it, and mix together. Sprinkle your raisins on the surface of your sprayed baking dish, before pouring your mixture over the layer and baking for 45-55 minutes, or until set. Remove from the oven, and spread the brown sugar, and sprinkle with the cinnamon powder, and put under the grill
  • Keep oven door slightly ajar, so you can see it browning, and when you see it bubbling, carefully remove from the oven, and let it cool down to room temperature before serving

Total Estimated Calories per dish (recipe makes 5 servings): 654 calories (131 calories per serving)

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Quick Spinach Fettuccine Salad

Quick Spinach Fettuccine Salad

Ingredients

  • 1 bag No Calorie Noodles (Spinach Fettuccine)
  • Quarter cup Olives
  • 1 Tin Tuna (in brine)
  • Half cup Ricotta

Directions

  • Drain, Rinse and Dry your No Calorie Noodles
  • Mash together olives, tuna, and ricotta
  • Add mix to your No Calorie Noodles
  • Finish with a squeeze of lemon juice and grinding of fresh black pepper
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Pesto Presto Veggie No Calorie Noodles Pasta

Pesto Presto Veggie No Calorie Noodles Pasta

Ingredients (serves 4)

  • For the pasta and vegetables:
  • 2 bags No Calorie Noodles
  • Olive oil cooking spray
  • Salt and pepper
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh oregano, chopped
  • 2 cups broccoli florets
  • 1 yellow squash, cut into thin strips
  • 1 zucchini, cut into thin strips
  • 1 bell pepper, chopped
  • 1 red onion, chopped into large chunks
  • 1 medium carrot, sliced or diced

For the pesto:

  • 1/2 cup raw shelled sunflower seeds, soaked in water overnight
  • 1 small garlic clove
  • 2 cups arugula leaves
  • 1 cup fresh basil leaves
  • 1/4 cup olive oil
  • 1 teaspoon honey
  • Zest of one lemon
  • Juice of half a lemon

Method

  • Preheat the oven to 180.
  • On a baking sheet, combine the vegetables and spray with olive oil. Toss with salt, pepper, and herbs to coat. Bake until the vegetables begin to brown, about 20 minutes, stirring halfway through.
  • Meanwhile, make the pesto and drain and rinse your No Calorie Noodles.
  • Drain and rinse the sunflower seeds. In a food processor, purée seeds, garlic, arugula, basil, oil, honey and lemon zest and juice until smooth.
  • In a large bowl, toss the noodles, pesto, and vegetables to combine.
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