Directions Preheat oven to 375 degrees. Rinse and drain shirataki noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute. Drain excess liquid from noodles and pat them until thoroughly dry. Slice noodles up a bit for fettuccine- length pieces. Add cheese wedge to noodles and microwave for an additional 20 seconds. Mix well. 
Add tuna, peas, soup, and just 1 tablespoon of the grated topping. Mix well. Season to taste with salt, black pepper, and garlic powder. For an extra kick, add cayenne pepper, if desired. Evenly top dish with the remaining 2 tablespoons of grated topping. Bake dish in the oven for 20 to 25 minutes (until hot and bubbly). 
MAKES 4 SERVINGS noodled-up zucchini pancakes PER SERVING (1 pancake): 50 calories, 0.5g fat, 295mg sodium, 9g carbs, 1g fiber, 2g sugars, 3g protein Ingredients 2 packages House Foods Tofu Shirataki, Spaghetti Shape 4ВЅ cups shredded or grated zucchini 1 cup dry pancake mix 1 cup diced mushrooms Вѕ cup chopped scallions ВЅ cup egg whites (about 4 egg whites) 1 teaspoon salt Directions
Rinse and drain noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.
Drain excess liquid from noodles and pat them until thoroughly dry. Cut noodles into pieces (about 3 inches long). Set aside.
Combine egg whites, pancake mix, and salt in a bowl. Stir in noodles, scallions, mushrooms, and zucchini. Mix well.
Spray a pan with nonstick spray and set over medium heat. 
Evenly place three — cup scoops of the mixture in the pan, and use a spatula to flatten into pancakes. Cook until both sides of each pancake are golden brown, flipping occasionally. Repeat this process 4 more times, removing pan from heat and respraying each time and stirring remaining mixture in between batches.
MAKES 15 SERVINGS
