Best Results Lentil, Brussels Sprouts & Field Roast Lunch

Ingredients:

• Coconut Oil
• Brussels Sprouts
• Gardein Chick'n Strips
• Field Roast
• Daiya "Cheese" (optional)
• Lentils
• Artichoke Hearts (quartered)
• 1 onion
• Tomato Sauce
• Wine (Pinot Grigio)
• Instant Mashed Potatoes
• Smart Balance Butter
• Salt
• Garlic
• Lemon Pepper
• Hot Sauce (to taste)
• Water

Directions:

1. Boil lentils in water, salt & garlic. Once water reduces and lentils are slightly tender add tomato sauce. Continue cooking until sauce reduces.
2. In a large skillet add coconut oil and wine. Add onions, chick'n strips and teriyaki sauce to skillet. Cook until tender.
3. In a small saucepan add brussels sprouts, artichokes and water. Once brussels sprouts are mildly tender, drain water and add to large skillet with chick'n strips.
4. In a small skillet add coconut oil, hot sauce and tomato sauce. Then add salt, garlic and lemon pepper. Mix well.
5. Slice field roast and cut in half and then in half again. Add to small skillet and cook for about 5-10 minutes.
6. Take another small saucepan and boil water with salt and garlic. Cook instant mashed potatoes according to package directions. Add butter and daiya "cheese" (optional) for a creamer result.