By the time I get home from work and go for a run, I’m usually ready to eat anything that looks even remotely edible that is put in front of me.  Thankfully, I’ve started making individual components during the weekend that I use to throw dinner together quickly during the week.

Those chickpea cutlets from the last post are awesome when warmed in the toaster oven and tossed with Frank’s Red hot on top of a spinach salad with zucchini and random farmer’s market vegetables.  I also threw some leftover baked sweet potato slices on top.

The Buffalo chickpea cutlets are also a good example of my theory that a lot of meat-based dishes taste good because of the sauce they are served with.

Another super easy week night dinner is homemade vegetable pizza.  I make this individual pizza in less than 10 minutes with the help of pre-made mini pizza shells that I find in the bread section of the grocery store near the pitas.

I top with sauce (I usually have homemade on hand, but use jarred by all means), vegetables, olives, and cheese if you feel like it.

One last quick meal: Pasta with bean balls and raw vegetables.  I made a full batch of bean balls (posted here) from Veganomicon, on the weekend, so for this meal I really just boiled some pasta, and topped it with the pre-made sauce and balls (tee hee), sliced some raw zucchini and threw some spinach on top. 

Excuse the crummy photo, smudged camera lens!

There’s no excuse to hit the drive thru when you can make tasty and healthy (not to mention much cheaper) meals like this in as little as 10 minutes!