Citrus Chicken or Beef Stir Fry

Stir Fry Bento Lock and Lock

This is one of Shaun's favorite meals, so I try to make enough so he can have a leftover stir fry lunch the next day.

Citrus Stir Fry:

1.5 lbs, your choice of meat, sliced for stir fry (we mostly use chicken or beef, but I think pork or shrimp would also work well)
4-5 cups of veggies, either fresh and sliced or frozen
1 packet of Italian Salad dressing powder
1/2 cup of orange juice
1/4 cup of oil
2 tbsp of soy sauce

Mix the 4 sauce ingredients together very very well.
Cook your choice of meat in a little Italian salad dressing or a couple of teaspoons stir fry sauce, until cooked through
Add veggies and well-mixed sauce and stir-fry until veggies are desired texture
Serve over steamed rice

Vegetarian Samosas

Tell me these don't look yummy!

They're actually sliced in half for the picture. Of course, the one I chose to slice in half seems to have very little of the peas & carrots and most of the potatoes, but you get the general idea. I deviated a bit from the recipe my friend sent me since I wanted carrots too, a bit less onion and wanted to add garlic.

Vegetarian Samosas:
2-3 baking potatoes, peeled, diced & boiled
1/2 onion, finely chopped
1/4 cup frozen peas & carrots
2 tbsp oil
1-2 tsp yellow curry powder (I used 2, we like mild curry)
2 tbsp minced garlic
1 tbsp lemon juice
Salt & pepper to taste
Phyllo dough

Peel and dice the potatoes very small, bring to a boil and simmer till cooked.
Saute the onion & garlic in the oil, add curry powder.
Add potatoes, mix well.
Add peas, carrots, lemon juice & seasonings. Stir well to mix curry/oil with veggies until coated.

[Now, the original recipe called for some kind of dough. Since I didn't know what exactly that was, and my kids like the flaky pastry type dough, I used phyllo dough.]

Fold each sheet of phyllo in thirds lengthwise.
Place a teaspoon or two of potato mixture in the bottom left corner and fold up into a triangle. Keep folding it up and back to make little triangles of dough, like this.
Use a bit of water on the end to seal it and place on a cookie sheet (mine are non-stick, you may want some kind of parchment paper).
Bake triangles at 375 degrees for 10 minutes, flip over and bake for another 10 minutes.

We had some immediately and refrigerated the rest. Reheating seemed to work best in the toaster oven to make the pastry crispy again.

Mexican Casserole

A really simple Mexican casserole that also freezes well! I love having a few quick meals that only need to go from freezer to oven.

Mexican Casserole:
1lb ground beef
1/2 cup chopped onion (more if you like)
2 tsp chili powder
1 1/4 cup salsa (your choice, we use mild for F&B)
1 package frozen corn
1/2 cup sour cream
shredded cheddar cheese
soft tortillas

Saute & drain the ground beef and onion.
Add chili powder, salsa and corn, simmer for a couple of minutes.
Spray a square pan with baking spray and layer tortillas on the bottom (I cut mine to fit).
Top with about 2/3 of the meat mixture, then spread the sour cream on top, sprinkle with cheese.
Layer more tortillas on top, then top with the remaining meat and sprinkle with more cheese.
Cover with foil & bake for 25 minutes at 375 degrees, then uncovered & bake for 5 more till the cheese on top is melted.