Farm Fresh Parm

It's the time of year in West Virginia when the last of the free range chickens are processed.  My friend at the Working H Farm store tells me they butchered 200 chickens today and after September, only frozen chickens will be available.  So my chicken tonight was as fresh as fresh can be.  The recipe for this Chicken Parmesan was inspired by Cooking Light.  

Chicken Parmesan

(Serves 4)

Saute scallion, garlic and oregano in olive oil.
2 tablespoon scallion, diced
1 garlic clove, crushed
2 tablespoon fresh oregano leaves 
1 teaspoon olive oil

Add sauteed vegetables too food processor along with 1/4 cup tomato sauce, Parmesan cheese and Mrs. Dash.  Process.   
1 8-10 ounce chicken  breast, boneless, skinless, cut in chunks
1/4 cup tomato sauce, no added salt
2 tablespoon Parmesan cheese, grated
1/4 teaspoon Mrs. Dash
Form mixture into 4-1/4 cup patties.  (I froze 2 patties for later use)

In an iron skillet grill top, heat olive oil.
1 teaspoon olive oil
Grill patties on 1 side and turn.

Top each patty with more sauce, Italian seasoning and Parmesan cheese.  Cover and cook until interior reaches 165 F.
2 tablespoon tomato sauce, no added salt
1/2 teaspoon Italian seasoning
2 tablespoon Parmesan cheese, grated

Serve on hot rolls.  
2 multigrain rolls

The slow cooker baked bean recipe was also inspired by Cooking Light.  

Slow Cooker Baked Beans

(Serves 6)

In a Dutch oven greased with olive oil spray, saute scallion and garlic.

2 tablespoon scallion, diced

2 garlic cloves, crushed

Add water, vinegar, paste, V-8, syrup, soy sauce and mustard.  Bring to a boil.

3 cups water

1 1/2 tablespoon cider vinegar

1 tablespoon tomato paste, no added salt

3 tablespoon V-8, low sodium

2 tablespoon maple syrup

1 tablespoon less sodium soy sauce

1 tablespoon dry mustard

Pour sauce into a slow cooker.  Add beans, lentils and thyme.  Cook on high 1 hour.

4 sprigs thyme

3/4 cup Great Northern beans

1/4 cup red lentils

Turn cooker to low.  Cook for approximately 8 hours until beans are soft.