Spiral Zucchini Noodles = ZOODLES

Zoodles with Shrimps and Tomatoes absolutely amazing, which my daughter calls it “Vegethi“, as a Vegetable-Spaghetti combined together.

My kids loved it, my husband is over the moon, which is pretty crazy considering that he might be one person who could love pasta more than me.

Could these replace spaghetti with zucchini noodles?

YES, if you like zucchini! With that being said, your mind is a magical thing. If you imagine you are eating pasta instead of zucchini.

If you would like to cut on the CARBS, especially pasta than this meal is for you. I really like it. I made it many times for my family.

We are just adding different toppings and serving differently.

I was doing Whole30. If you do not know what that is, well, it is a way of eating to reset your body in 30 days. There are rules what you can consume and what you can’t which is the whole point of resetting your body.

For example, you do not eat dairy and after 30 days you gradually start intaking it. So if your body reacts to it then you know you are sensitive to dairy.

Tap here for more amazing Low-Carb recipes

Well, I was not doing well at all. I am not sensitive to anything, but I do believe that gluten, as well as dairy such as milk, is bothersome so I avoid it.

I have never noticed any rushes or major stomach pains, per se. However, I do get a minor upset stomach and I am doing mentally and physically so much better when I avoid it.

I switched to a Ketogenic diet and felt amazing. It was a lifestyle change for me. Almost instantly I felt better.

Just two weeks into it I slept without any problems, I stopped snoring, my skin got clear and my brain was fog-free. Also, I did not feel heaviness, or bloated and I was actually full of energy.

Okay! Now, let’s go straight to this awesome meal.

Watch a video and see how easy this meal is. If you can’t see the video bellow turn your adblock off. 

If you make my amazing Zoodles with Shrimps and Tomatoes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 2

Zoodles with Shrimps and Tomatoes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Tasty and easy meal for all seafood lovers who enjoy low carb clean meals.

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Ingredients

• 1 tbsp. Lemon infused Olive Oil
• 2 Garlic cloves minced
• 6 PER person Large Shrimps (precooked, or fresh /Organic)
• 1 teaspoon Organic NON-Dairy Butter/ Clarified butter /Ghee
• 1 cup Yellow and Red Cherry Tomatoes sliced in half
• 1 tbsp. Fresh Basil chopped + more for garnish
• 1 teaspoon Granulated Onion or powder
• 1-2 Organic Zucchini 1 larger, or two smaller / approx. 339 g

Instructions

1. Heat the Wok, or a pan, then add 1 tbsp. Olive Oil and 2 minced garlic cloves. Saute for a minute. Don’t let it burn. Turn down the heat to medium (6 or 5).
2. Add “defrosted” Shrimps (6 per person), organic (Precooked) Extra Large Shrimps OR ANY ON HAND. Shrimps are cooked after maybe 3-4 minutes. They will have deep orange-pink color.
3. Add 1 cup Sliced Cherry Tomatoes and Freshly chopped basil. Saute for 4 to 5 minutes
4. Season with Salt, Ground Black Pepper, and 1/2 tsp. Onion Powder or granulated onion
5. Add 1 tsp. Butter (nondairy/clarified butter), whatever works with your diet.
6. Add Zoodles and toss to coat Season with Pinch of Himalayan salt (or any on hand). TURN OFF YOUR HEAT COMPLETELY. You don’t want to cook them, just coat the zoodles with the garlicky sauce/oil.
7. Finish it with a squeeze of Lemon and toss one more time.

Notes

You can use any shrimps that you prefer; Frozen, precooked, fresh. I used these because I had them in my freezer. I just submerged them in cold water for 10 minutes to defrost, or until they are defrosted. Usually, in 15 minutes they should be defrosted.

Drain, and pat dry with kitchen paper towel. If you are using fresh, make sure to clean and devein them. To peel, raw shrimp, start underneath, where their legs are attached. If you like, leave the last tail segment on for looks. Devein by making a shallow slit down the middle of the back to expose the black intestine. (To butterfly, make the slit deeper.)

The Wok that I am using is 100% Ceramic and comes from Xtrema Ceramic Cookware. It is a healthy, easy and delicious way of cooking, I went a bit fancy, so I used Lemon infused OLIVE OIL, please use whatever oil you have or use in general.

Coconut Oil would work as well if you love the flavor, and of course, Olive oil is always amazing – health and taste-wise. One more thing – Mushrooms are amazing with this dish. I didn’t have them at the moment but added them for dinner the other night, and it was fantastic. So, Add mushrooms if you have them or like them as much as I do.

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Chicken Cordon Bleu is one of those dishes that look complicated, but it is very simple to make. I would say it is also perfect for the holiday table or when you have a fancy dinner.

Even though it is usually filleted such as chicken breast, veal or similar is used to make these roulades. I choose to make it with chicken thighs because it is inexpensive.

However, I am showing you how I make these using chicken breasts as well.

You can pretty much use pork or beef to make roulades and stuff them with smoked ham, deli ham, prosciutto di Parma or just use cheese.

Besides, I used prosciutto and gouda cheese, which is not that cheap but they went very well with chicken thighs.

However, for the chicken breast version, I used carved ham, which is thicker as well as swiss cheese, but mozzarella is amazing too. It worked out great and the best part, it tasted amazing!

Click here for more Chicken Recipes

My family loves this meal. I don’t make it often enough, but I think I will from now on.

You can serve it with any side that you like and prefer. We love mashed potatoes, rice, just plain salat or steamed veggies.

The sides are really versatile as Chicken Cordon Bleu goes with pretty much anything.

This year I have been blessed, and I am thankful to have an amazing support system from my family, friends and you, my readers.

A lot of things changed this year for me on a personal side as well as a business one, and I hope next year will be even better.

Take a little time, be grateful for each moment that you spend with your loved ones. Smile, laugh, sing even if you are the worst singer and do not take anything or anyone for granted.

Life is beautiful, just put your phones down, look at the sky, take a deep breath and learn to appreciate what you have.

Happy Holidays!

If you get inspired by my tasty and easy Chicken Cordon Bleu, please tag me on Instagram. @sandraeasycooking using hashtag #sandraseasycooking.

Thank you so much n advance!

Yield: Serves 4

Chicken Cordon Bleu

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Chicken Cordon Bleu is perfect for holidays or just if you wish to have a different or a bit nicer dinner.

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Ingredients

• 4 boneless, skinless & boneless chicken breasts
• Generous pinch salt and ground black pepper on each fillet
• 1 tablespoon garlic powder
• 16 slices swiss cheese, gouda or mozzarella cheese
• ½ lb ham, thinly sliced or thick as carved
• ½ cup all-purpose flour, gluten-free if you prefer
• 2 large eggs, beaten
• 2 cups panko bread crumbs, gluten-free if you prefer
• Generous pinch of smoked paprika
• 2 tablespoons oil

Instructions

1. Sprinkle the chicken breasts with salt, pepper, garlic powder and dried parsley then tossing to coat evenly.

1. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan. If each chicken breast half is too large you could slice it in middle and use as two fillets instead of one, as I did on the pictures. If the breasts are regular, size, pound until thin.
2. Meanwhile, preheat the oven to 375F.
3. Prepare 2 separate wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the mixed eggs, and then bread crumbs. Place the chicken in the baking pan greased with oil or for easier cleaning use parchment paper.
4. Sprinkle each stuffed chicken with smoked paprika and drizzle a bit with oil.
5. Bake it for about 35 to 40 minutes, depending on the thickness of the chicken and your oven. If a golden color is achieved while baking, but the chicken’s center did not reach 165°F (75°C), place the chicken cordon bleu back in the oven for another 5-7 minutes or until the temperature reaches 165°F.
6. Allow the cordon bleu to cool down for about 5 minutes before slicing it.

Notes

Cordon Bleu with Chicken skinless thighs

1. Cut excess fat off chicken thighs, flattened and hit a few times with Meat Tenderizer/hammer, then add a pinch of salt, pepper, and thyme (or any other herb)
2. Place 1 slice of prosciutto, then place cheese on the inside of the chicken thighs. Roll it and pin with the toothpick or similar. Smoked Gouda cheese compliments prosciutto and chicken very well. You can use any cheese that you like or have such as Swiss or Gruyère for example.
3. Add a pinch of sea salt. No need for much salt because breadcrumbs are seasoned as well as flour.
4. Season the flour with few pinches of salt and ground black pepper. Dredge chicken roulades in flour. Dip roulades in the egg. Coat chicken lightly with seasoned panko bread crumbs.
5. Preheat oven at 400F and transfer the roulades onto a nonstick baking sheet/or use permanent paper, alum foil, etc. Bake for 25 minutes until browned and cooked through.
6. Let them cool down for a few minutes before cutting into pinwheels.

My old Pictorial with chicken skinless thighs:

Pictorial with chicken breast:

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