Bring a large pot of lightly salted water to a boil. Cook zoodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain zoodles.
Heat oil in a large skillet over medium heat. Add chicken, garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add zoodles and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.
Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.
Place chicken strips on the rack as close together as possible without having them touch.
Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.
Ingredients 1 skinned chicken Breast 4 cups water 1 tsp Garlic Powder 1 tsp salt 1/2 tsp pepper
Place all the ingredients in a slow cooker on low for 7 1/2 hours. Pull out chicken breast and cube and return to slow cooker. Pour in the contents of frozen (thawed) 1 - 10 0z. bag of cubed carrots and peas. turn on High and cook 30 more minutes and serve.
This recipe is also very adaptable to your personal taste. Serve topped with a what you like or low-fat options.
1 (15 ounce) can whole kernel corn, drained
1 carrot, chopped
1 (8 ounce) can tomato sauce
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 1/2 cup water
1 packet taco seasoning
3 whole skinless, boneless chicken breasts
1/4 cup chopped fresh cilantro
1/2 cup shredded Cheddar cheese (optional)
1/4 cup light sour cream (optional)
2 ounces crushed baked tortilla chips (optional)
Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and water in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.
Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, sour cream, and crushed tortilla chips.
We are excited to add new ideas and recipes here for those who struggle with cooking, want to cook healthy, and often lack ideas. All recipes that we list here will be given, low salt, natural, low sugar, flour and rice flower options.