We're trying not to overwhelm y'all with Atkins-friendly meals here at the MP, but since that is J's life right now, and he's the house chef, we have a lot of Atkins-friendly recipes.
I shared here about using Spaghetti Squash in a spaghetti marinara. I loved the vegetable-ness that the squash added to the veggie-marinara, but when you use an alfredo sauce it just loses something. J solved the problem when he came across Shirataki Noodles. Shirataki Noodles are also called Yam Noodles. You can learn more about them here, or just google either name. Basically, they are made from a vegetable root and are very popular in Asia. What makes them popular here is that they are naturally low in carbohydrates. The noodles are a little rubbery, but they are much more like pasta in that respect than spaghetti squash.
Shirataki Noodles come packaged in liquid and smell a little fishy. If you rinse them in very hot water, it removes the smell and makes them a little less rubbery, too. For this dish, we grilled a chicken breast, sliced it and tossed it in a cheesy alfredo sauce that J found at Aldi. Then, we added the prepared noodles and stir them all together. There is enough for three to four servings, so plan to have leftovers if you're serving two people!
I took a picture, but honestly this isn't the most appetizing looking dish. I suppose we could have served the noodles first and added the sauce later, then garnished with an herb of some sort to make it prettier, but we didn't. Next time, perhaps...