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Lima Bean Puree
1/2 onion, chopped
1 10 oz frozen package of lima beans
4 leaves of fresh mint
2 TBL olive oil, plus more for pan

In a frying pan, heat about 1 TBL olive oil, and saute onion and frozen lima beans, on medium heat for 5 minutes, stirring occasionally. Once done, place in a food processor and puree , adding in fresh mint leaves and 2 TBL olive oil until you have a mashed potato consistency.

While the above sautes, get started on your chicken rub.

Chicken
zest of 1 lemon (outside yellow part only of entire lemon)
1 clove garlic, pressed
2 sprigs of fresh rosemary, finely chopped
2 heaping TBL of Dijon Mustard
Dash of cayenne pepper
1 TBL olive oil, plus more for pan
1 package of frozen Gardein Chick’n Scallopini (4 pieces)

In a small bowl, combine the zest of 1 lemon, garlic, rosemary, Dijon, cayenne, and olive oil. Mix to combine.

In a large frying pan, heat 1 TBL olive oil, rub both sides of each piece of Gardein chicken and place in pan. Fry each side for 3 minutes.

Serve over the lima bean puree.

Serves 4

MN Party Store

2 TBL Vegenaise
1 tsp dijon mustard
1 TBL cilantro, chopped
1 1/2 TBL dried cranberries
1 TBL slivered almonds
1 TBL olive oil
1 box (6oz) Lightlife Smart Strips Chick’n Style Strips

In a small bowl, mix together Vegenaise and dijon. Add in cilantro, cranberries, and almonds.

Heat 1 TBL olive oil in skillet and stir-fry chick’n strips over medium heat for 3 minutes. Toss in bowl and mix to combine all ingredients. Serve on romaine heart leaves or a rustic bread.

Tip: Add in finely chopped celery for more crunch.

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3 slices day old sandwich bread (cut off crusts and break bread into pieces)
1/2 cup dairy-free parmesan cheese (Galaxy Foods Vegan brand)
2 TBL flat leaf parsley, chopped finely
1/4 tsp sea salt
1/4 tsp ground pepper
1 egg replacer (Bob’s Red Mill 1 TBL egg replacer whisked with 3 TBL water)
1 package Gardein Chick’n Scallopini (remove from freezer as you gather ingredients)
2 TBL olive oil
2 TBL fresh lemon juice
1/4 cup water
1 TBL Dijon mustard
3 TBL dairy-free butter (Earth Balance)

In a food processor, add bread, parmesan, parsley, salt, and pepper and pulse until fine crumbs. Place on a small plate.

Prepare egg replacer and pour onto another small plate. Dip each Gardein chicken piece in the prepared egg replacer so it is lightly covered, then cover with bread crumb mixture, pressing so crumbs adhere.

In a large skillet, heat 1 TBL olive oil and 1 TBL dairy-free butter (Earth Balance). Place 2 pieces of breaded Gardein in pan and cook about 3 minutes each side, pressing down gently with a spatula to brown all crumbs. Repeat with final batch being sure to re-coat pan.

In a small pan, add lemon juice and 1/4 cup water and cook for 1 minute over low heat until steaming. Add in Dijon and whisk. Turn off heat and add in 1 TBL dairy-free butter (Earth Balance) and whisk until melted and combined. Divide sauce into 4 small ramekins for dipping.

Plate each Gardein piece over fresh baby greens and serve with a side of the lemon-mustard sauce.

Tip: If you love sauce, then I recommend doubling the sauce ingredients.

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1 cup quinoa, rinsed
2 cups of water
1 small head of broccoli, rinsed and cut into small pieces (about 1 cup)
1 10.5oz box Vegetarian Plus Vegan Orange Chicken (frozen)
2 TBL Earth Balance
2 scallions, diced

In medium pan, add quinoa, water, and broccoli and bring to a boil. Once boiling, reduce heat to lowest and simmer, covered, for 15 minutes.

Prepare frozen orange chicken according to package directions. Once done, fluff quinoa and add in 2 TBL Earth Balance and stir to melt and combine. In bowls, add in quinoa and top off with orange chicken and scallion garnish.