INGREDIENTS: Teriyaki Chicken:

2 pounds boneless skinless chicken breast

1 teriyaki marinade bottle

1 fresh broccoli head, trimmed to florets

12 cup shredded/matchstick carrots

Serve with cooked rice

Shrimp with Butter:

1 pound shrimp

1/2 cup Hennessy

1 pound of butter

1 tablespoon Cajun seasoning

2 tablespoons brown swerve or brown sugar substitute

1 teaspoon minced garlic

1 tablespoon red pepper flakes

1 teaspoon onion powder

To taste, white pepper (black pepper also works)

Parsley

DIRECTIONS:

Teriyaki Chicken:

14 cup marinade should be placed in the bottom of the slow cooker.

Place the chicken on top of the marinade.

Pour the rest of the sauce over the chicken.

Cook on low for 4-6 hours, or until the chicken is cooked.

Add broccoli and carrots to the top of the chicken and simmer for another 30 minutes, or until soft.

Serve with cooked rice!

Shrimp with Butter:

After cleaning and deveining the shrimp, season with white pepper, onion powder, and cajun seasoning and set aside.

Melt butter over high heat and add minced garlic. Toss shrimp in pan and cook for 4-5 minutes on all sides, or until they turn pink.

Continue to toss shrimp while pouring Hennesy into pan. Your pan will start smoking. DON’T TRIP….it’s just the beer wearing off.

Continue to toss and coat shrimp in your Hennesy sauce as it thickens by adding brown swerve and crushed red pepper. Remove the shrimp from the pan and sprinkle with parsley.