EGGPLANT PARMESAN IN THE CROCK POT ENJOY DAN:

             EGGPLANT PARMESAN IN THE CROCK POT by CHEF DAN:

Serves 4

INGREDIENTS:

3 cups cooked quinoa

1/4-cup walnuts, chopped

4 garlic cloves, minced

6 chicken tender

1 cup Thick’n Chunky Salsa Verde

1/4-cup vegetarian broth

1/4-cup dried cherries, soaked in hot water for 10 minutes

1 teaspoon honey

3/4-teaspoon EACH cumin, smoked paprika, Tabasco Smoked Chipotle pepper sauce and green Zaatar

1/2-teaspoon cinnamon

DIRECTIONS:

1.   Place all ingredients, except quinoa in the Crockpot in order listed.

2.   Stir gently to cover the chicken tenders

3.   Cook on low for 6 hours.

4.   Serve over cooked quinoa.

ENJOY DAN:                                                    BON-APPETITE!!