Zoodles with Chedz – Courtesy of Susan Hall

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Add an extra crunch to your zoodles with Chedz crumbs sprinkled on top or mixed in.  This is a simple, 10-minute recipe that you can easily adapt with other ingredients to your taste.  Keep it entirely gluten-free with our gluten-free Chedz!

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 Olive Oil & Garlic Zoodles with Chedz - Courtesy of Susan Hall
Servings
Ingredients
Servings
Ingredients
Instructions
  1. If you are making your own zoodles: 1. After spiralizing the zuchinnis, place zoodles in a collander over a large bowl. Sprinkle the zoodles with salt and let it sit for 30 minutes to allow the salt to draw out water. 2. Once zoodles are squeezed, dab them with paper towels if needed and set them on paper towels while you prepare the sauce.
  2. If you are using a frozen package of zoodles, steam frozen zucchini noodles over medium heat until al dente, about 5 minutes. Remove to a colander and drain well.
  3. Crush 1-2 ounces of Chedz to resemble crumbs by using a rolling pin, food processor or Magic Bullet. Set aside.
  4. Add olive oil to warm skillet. Sauté garlic until fragrant, about one minute being careful not to burn it.
  5. Add in drained zucchini and toss to coat. Season well with salt and pepper to taste. Add crushed red pepper flakes if using.
  6. Sprinkle in grated parmesan cheese if desired. Add Chedz crumbs and stir. Alternatively, you can serve the zoodles on a plate and add Chedz crumbs on top. Mixing in the Chedz crumbs wil result in softer crumbs.
  7. Other ingredient options: tomatoes, parsley, bell peppers, mushrooms, onions. Throw in your favorite vegetables! ENJOY!
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Slow Cooker Chicken Carnitas with Chedz Topping – Courtesy of Susan Hall

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Make this slow cooker chicken carnitas and add Chedz crumbs toppings to kick it up a cheesy notch for a Cinco de Mayo party or quiet family dinner.

slow cooker chicken chedz

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 Chedz Slow Cooker Carnitas - Courtesy of Susan Hall
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add the first 9 ingredients in a slow cooker: chicken, broth, onion, garlic, chipotle, cumin, black pepper, chili powder, and salt. Add lime juice if preferred. Gently toss to combine.
  2. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork. If you prefer that the chicken be more crispy, you can transfer the meat into a baking pan, pour the juice on top and broil for 5-10 minutes. We skip this step.
  3. Serve on tacos, burritos, salads, rice, etc.
  4. Crush the Chedz sticks into fine crumbs using a rolling pin, Magic Bullet or food processor. Sprinkle to taste for an extra cheesy crunch.
  5. Garnish with cilantro if preferred.
Recipe Notes

The chicken can be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

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