Keto Noodles

INGREDIENTS:

• ½ c Hot water
• 4 Envelopes (1 box/ ¼ cup) Plain gelatin
• 1 c. Shredded mozzarella cheese
• 1 tsp Garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

INSTRUCTIONS:

1. Place the hot water into a small saucepan over medium heat.
2. Once the water comes to a low simmer, add in the gelatin whisking constantly until completely dissolved. This can take a few minutes. Be sure to use only plain unflavored gelatin. This is generally found in the baking aisle along the regular flavored gelatin, but sometimes on a higher or lower shelf. One box usually contains 4 packets with 1 tablespoon of powder each. You will need 4 tbsp total for this recipe.
3. Once the gelatin is dissolved in the water, add in the mozzarella cheese and stir constantly until completely melted.
4. Whisk in the garlic powder, Italian seasoning as well as salt and pepper to taste.
5. Remove the mixture from the heat, and pour it out onto a sheet pan lined with parchment paper.
6. Spread the mixture into a thin even layer, and let sit for 20-30 minutes
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BEEF TERIYAKI NOODLES

INGREDIENTS:

• 1 pound flank steak, cut against the grain into bite sized pieces
• ¼ cup cornstarch
• 1 pound chow mein or lo mein noodles, (can use regular spaghetti too)
• 2 tablespoons oil, divided
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• ½ cup low sodium soy sauce
• ½ cup mirin
• ½ cup light brown sugar
• 2 teaspoons sesame oil
• a couple dashes of fish sauce
• 1 teaspoon cornstarch
• 1 tablespoon water
• green onions for garnish, if desired
• sesame seeds for garnish, if desired

INSTRUCTIONS:

1. In a large bowl toss the beef with the cornstarch and set aside.
2. Cook noodles per package directions, set aside.
3. Heat 1 tablespoon of oil in a large skillet.
4. When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan, if you do this you will need a bit more oil). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
5. Add the remaining tablespoon of oil to the same pan.
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KOREAN BEEF ZUCCHINI NOODLES

INGREDIENTS:

• 1/3 cup brown sugar, packed
• 1/3 cup reduced sodium soy sauce
• 1 tablespoon freshly grated ginger
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha, or more to taste
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 1/2 pounds (4 medium-sized) zucchini, spiralized
• 2 green onions, thinly sliced
• 1/4 teaspoon sesame seeds

DIRECTIONS:

1. In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
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Instant Pot Chicken and Noodles

INGREDIENTS:

• 1 lb chicken cut into bite sized pieces, you can use breast or thighs
• 2 tbsp butter
• 1 small onion
• 12 oz home-style frozen egg noodles
• 16 oz bag frozen mixed veggies
• 4 cups chicken stock
• 1 tsp garlic
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp poultry seasoning
• 1/2 tsp thyme
• 1 tbsp corn starch

INSTRUCTIONS:

1. Turn Instant Pot onto saute and wait for it to get hot. When hot add the butter. Allow to melt then add the chicken, onion, garlic, salt, pepper, poultry seasoning, and thyme. Cook until chicken turns white.
2. Turn Instant Pot off and add the veggies. Add the noodles by layering them and breaking apart any big clumps. Add chicken broth and close Instant Pot.
3. Select manual and set timer for 8 minutes. If you have a newer model Instant Pot, you will not have the manual button. Instead select the pressure cook button. When timer is up allow a natural pressure release for 5 minutes. After 5 minutes, release any remaining pressure and turn pot off.
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GARLIC BUTTER STEAK BITES WITH ZUCCHINI NOODLES MEAL PREP

INGREDIENTS:

•  3 tbsp butter
•  6 cloves garlic minced
•  1 tbsp low sodium soy sauce
•  1/2 tsp garlic powder
•  1 tbsp canola oil or olive oil
•  1 lb sirloin steak cut into bite size pieces
•  salt to taste
•  1 tbsp parsley chopped
•  4 large zucchini spiralized

INSTRUCTIONS:

1. In a small saucepan, and butter and garlic. Cook over low medium heat until butter is melted and garlic starts to brown and the flavor of the garlic is infused with the butter. Stir in the garlic powder and soy sauce. Taste and adjust as needed. Set aside.
2. Add the canola oil to a large cast iron skillet and bring to high heat. When oil is hot, add in the steak.
3. Cook steak about 1-2 minutes on each side, letting them develop a golden sear before flipping them. Lightly season steak with salt as needed. (Keep in mind that the sauce will add sodium to the steak). 
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