Made this delicious recipe tonight - uses ground chicken and Whole Wheat Egg Noodles - just google Chicken Marsala Meatballs by Skinnytaste !!

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Chicken Ramen made with Shirataki Noodles.
-4 c Chicken broth,
-2 cloves minced garlic, to taste
-2 tsp grated fresh ginger, to taste
-2 tbsp rice wine vinegar
-1/2 cup Coconut Aminos (health food section, or sometimes just near the soy sauce). Tastes very similar to soy sauce but without the carbs.

-cooked, sliced chicken (I prefer thighs), or meat of your choice. Pork is good, too.
-Veggies (cooked or raw, your choice) that you like/prefer. Some include shredded bok choy or napa cabbage, radishes, mushrooms (leave them out since you don't like them), green onions, broccoli, green pea pods...whatever you like.
-Shirataki noodles (I find them at the grocery store in the refrigerated produce section, usually close to egg roll wrappers. I don't like the smell of Shirataki noodles when you first open the package, so I open them over the sink and dump them into a colander while running water over them. Then I sear them off on a hot pan with some salt and herbs to match the dish.
-Soft-boiled eggs, at least one for each serving.

Briefly saute garlic and ginger in a large pot. Do not brown. Add broth and coconut aminos together. Prepare all other ingredients. Put noodles in a large bowl, cover with broth, and add in toppings as you choose. Top with a soft boiled egg cut in half. Eat with chopsticks.

This took me longer to type than it would to cook. It goes together pretty quick, especially if you use pre-cut veggies and leftover meat. I often will cook too much meat and save leftovers for this dish.

Forgot to say......It serves 4 at 206 calories per person.....

My husband likes to simmer chicken in salsa or paprikash sauce. It usually turns out pretty tasty.

Another favorite is a dish my friend introduced me to: Peanut Chicken.

Cut some skinless, boneless chicken breasts or thighs into bite-sized pieces and brown in a skillet or deeper pot. Add half a cabbage, half an onion and sautée until soft. Then, add 2 carrots cut into medallions. Season with salt and pepper and then add 2-3 Tbsps peanut butter and enough water to cover all the ingredients. Let simmer 15-20 minutes until carrots are cooked through. You can thicken the sauce and serve over basmati rice or as a stew, or choose not to thicken and eat as is.

I put any meat in the crock pot cover it w/ water and Mrs. Dash. Cook on high 4 hrs or low 6 and then "doctor" it up. Canned tomato - sauce or any flavor diced or whole/ canned cream soup, LF/NF or figure the fat in if I am eating extra lean that day, ANY frozen vegetables [lean towards zucc, brocc, etc for italian, mixed w/chinese, corn/beans for mexican, etc] and then 1 hr on high and it is done. **If you work from home, you can do the low cooking overnight, put frozen veg in [will help cool the crock] and put cooled crock in fridge. When you get home from work, nuke it and veg cooks in that delicious broth! Cook any rice side dish, potato or noodle that is in your food plan and you have a 3 course meal. ENJOY!