Slow cooker chicken teriyaki

2 lbs. skinless chicken breasts
3 cloves garlic, minced
1/2 cup chopped sweet onion
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup rice wine vinegar
1 large chunk of ginger, minced
Ground pepper
1/4 cup water
3 T corn starch
Sliced onions and toasted sesame seeds

1. Add chicken to bottom of slow cooker.

2. In a bowl, whisk together garlic, onion, soy sauce, rice vinegar, ginger, and pepper. Pour mixture on top of chicken. Cover and cook 4-5 hours.

3. Remove chicken and shred. Transfer remaining sauce to saucepan.

4. In a separate bowl, whisk together the cold water and cornstarch until dissolved. Pour cornstarch slurry into teriyaki mixture and whisk to combine. Bring mixture to a boil and let boil for 2 minutes or until thickened. Remove from heat and pour over shredded chicken.

Serve with brown rice and steamed broccoli, and topped with scallions and toasted sesame seeds.

Tomato Basil Zucchini Noodles

1/4 cup Extra virgin olive oil
2 T white balsamic vinegar
1 T chopped fresh basil, plus more for garnish
1/4 t garlic powder
Salt and Pepper
Spiralized zucchini noodles (I bought from Harris Teeter prepared)
1 avocado, cubed
1 cup halved cherry tomatoes
Pearl sized mozzarella balls

1. Whisk olive oil, vinegar, basil, garlic powder, salt and pepper in a bowl.

2. Add zucchini noodles, avocado, tomatoes and mozzarella to the dressing and toss to coat.

Greek Chicken

1-2 lbs chicken boneless chicken breasts
3 T Fresh oregano or 1.5 T dried oregano
4-5 garlic cloves, minced
3 T olive oil
1/4 cup fresh lemon juice
1/2 t cumin powder
2 t fresh parsley
1/2 t chili flakes
Salt and Pepper

1. Mix together all ingredients except chicken in a large storage bag or bowl.

2. Slice chicken into tenders or one inch pieces. Add to the marinade. Refrigerate for 30 minutes or overnight.

3. Skewer and grill chicken.

Blueberry Breakfast Cake

1 stick unsalted butter, room temp
Zest from a large lemon
1 cup sugar, plus some for sprinkling
1 egg, room temp
1 t vanilla
1 3/4 cups flour, plus 1/4 cup separated
2 t baking powder
1/2 cup buttermilk

1. Preheat oven to 350.

2. Cream butter, lemon zest and sugar with mixer until fluffy. Add egg and vanilla and beat until combined.

3. In separate bowl, toss blueberries with 1/4 cup flour.

4. In yet another bow, whisk together 1 3/4 cups flour, baking powder and salt. Add half of flower mixture to batter and stir until combined. Add all the buttermilk and stir. Add remaining flour and stir until absorbed. Fold in the blueberries, discarding remaining flour.

5. Grease 8-in square baking pan and spread batter into the pan. Sprinkle batter with 1T sugar.

6. Bake for 40-45 minutes until toothpick comes out clean.