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:
- Boil lentils in water, salt & garlic. Once water reduces and lentils are slightly tender add tomato sauce. Continue cooking until sauce reduces.
- In a large skillet add coconut oil and wine. Add onions, chick'n strips and teriyaki sauce to skillet. Cook until tender.
- 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.
- In a small skillet add coconut oil, hot sauce and tomato sauce. Then add salt, garlic and lemon pepper. Mix well.
- Slice field roast and cut in half and then in half again. Add to small skillet and cook for about 5-10 minutes.
- 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.