Tonight I had hardly any time to think about dinner. After writing the resources page, I decided to use some frozen items to work in a short time frame. 

Salad Burger with Asparagus, Tomatoes and & Baked Potato.

Engine 2- Poblano Black Bean Burger  (This is my favorite brand because they are really healthy and always make from plant based whole foods. 

Romaine Lettuce

Grilled Asparagus

Russet Potato

4 Cherry Tomatoes halved

Ranch Dressing - I made a dressing similar to this one but I did not have parsley and used a fresh garlic clove instead.

Back the potato at 350° for approximately 1 hour. If you are short on time you can make quinoa instead or skip this step. Grill the asparagus around 2 minutes each side. Be careful not to overcook the asparagus. Alternatively you could steam the asparagus for approx 2 minutes. Chop the Romaine. Assemble all the ingredients and add your dressing. 

We used chives and earth balance butter for the potato. Other yummy options are 1/2 an avocado mashed and braggs liquid aminos.

Gardein Crispy Tenders with Broccoli, Tomatoes & Baked Potato

Gardein Seven Grain Crispy Tenders - I used 4 although the serving size is 2. Bake according to the package

Russet Potato

Broccoli

Cherry tomatoes

Bake the potato at 350° for approximately 1 hour. Half 4 cherry tomatoes and set aside. Wash the broccoli and steam for 4 minutes. 

We used chives and earth balance butter for the potato. Other yummy options are 1/2 an avocado mashed and braggs liquid aminos.