Grilled Chicken Substitute with Tangy Black Pepper Sauce
with Roasted Beets with sauteed beet greens (2 servings)
Mashed yams with lemon and sea salt (2 servings)

2 large yams
1 lemon
4-6 fresh beets w/tops
1 tbsp. Olive oil
2 servings of vegetarian chicken substitute
1 cup chopped red onion
1 cup apple cider vinegar
1 cup vegetable stock
2 tsp. Light butter
Salt and pepper

Slice 2 yams on top and place in a pre heated 400 degree oven on top of foil, let bake for 1& 1/2 hours let cool until able touch. Scoop out yam flesh into a bowl and mash with a little salt (to taste) and juice of one lemon.

Wash 4-6 beets (if large, 4;if small beets then 6) and cut off the tops and slice in half. Reserve the tops for a different use. Spray the sliced beets with olive oil, salt & pepper and bake in the oven on 400 for 1 hour or until done. Slice the beet greens and simmer in veggie stock to cover until cooked through. Salt & pepper to taste.

Spray 2 servings of chicken substitute with olive oil and sprinkle with salt & pepper Grill on grill pan until crispy on both sides. (Chicken breast or turkey breast can be substituted)

Sautee 1 cup chopped red onions with a little salt in a pan sprayed with olive oil until wilted, add in:
1 cup apple cider vinegar and let reduce to 1/4th original volume,
add in 1 cup veggie stock and let reduce until 1/4th original volume,
add in 2 teaspoons light butter and 1 teaspoon freshly cracked pepper

Serve Beet greens, topped with roasted beets, mashed yams with sliced grilled chicken substitute over topped with sauce.

Chocolate Cream

2 cups 1% milk
1/2 cup splenda
1/2 cup coco powder
1 teaspoon vanilla
1/2 cup bittersweet chocolate chopped
5 drop rennet concentrate
1 tablespoon cold water

Dilute 5 drops of rennet into 1 tablespoon cold water.

Place 2 cups 1% milk, sugar substitute, coco powder and bittersweet chocolate in a sauce pan and gently simmer until all chocolate is melted through. Add in vanilla and diluted rennet; mix well and pour into dessert cups.