This is a skinny version of an old classic. It's still rich in flavor but much easier on the hips! This was my mom's quick go-to meal when I was growing up. I have often have it's ingredients on hand in my pantry, but I try to stay away from high calorie pasta's. My "skinny" version replaces the carbs and and the cream without ditching that "comfort food" taste.
2 packages of Tofu Shirataki Noodles (rinsed and patted dry or microwaved)
1 cup green peas
1/3 cup mayo
4 Slices of Golden Swiss (I got the lactose free kind for my hubby)
1/2 cup (crushed) green pea snap chips
salt and pepper
dash of cayenne pepper
Preheat oven to 400 degrees. Mix all ingredients except the snap pea chips and swiss in a bowl or the casserole dish your using. Top with swiss, then crushed chips. This week I've been experimenting with "Green Snap Pea Chips. I just can't get enough and I'm trying them out wherever I see fit. Bake for 15 to 20 minutes or until the top is golden brown.