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Here's a fun and relatively easy one. Chicken stir fry, with an Asian bent, of course. We use what's hanging around. Chop a medium size boc choy bite size, same for two chicken breasts (for 2 of us), bell pepper & green beans (both a handful), can of pineapple chunks,bean sprouts, water chestnuts, rice wine vinegar, sesame oil, olive oil.

I start browning chicken in a large skillet in olive oil with a good sprinkle of garlic salt, then add heavy cuts of bok choy, pineapple (retain some juice to sweeten to taste) then bell pepper, then green beans and water chestnuts, finally bean sprouts. Use rice wine vinegar and sesame oil to taste, I used about a tablespoon of vinegar and half that of sesame. Then I sprinkled with sesame seeds. Don't over cook and try to keep some snap in veggies.

You'll see as you peruse this site that I've travelled a fair amount and eaten in some of the worlds best restaurants. That said, I've had astounding dishes in farm kitchens and dives, saloons and street carts...so I'm not hung up with the trimmings, only the quality, flavor, and for you and me, the ease of preparation.