This is one of my favorite quick and easy recipes - and it's actually Husband's favorite dinner!  I found it in the back of my mom's recipe box and added a few of my own twists... When I cook, it's very free-form - all numbers are flexible and to taste.

Veggie Curried Rice:

1/3 cup Olive Oil

1 tsp Minced Garlic

2 tbsp mild Curry Powder

1 tsp Ground Cinnamon

Sprinkle of Sea Salt

Dash of Black Pepper

1 Zucchini

1/2 Green Pepper

1 cup Raisins

1 Carrot

1/2 lb Chicken Tenderloin

Sautee Garlic in Olive Oil until fragrant - add curry powder, cinnamon, salt, and pepper.  Mix into a sauce, and add Chicken.  Cook through.  

Dice vegetables.  Add carrots to chicken to cook until tender.  Add zucchini, pepper, and raisins, coat with sauce.

Add to rice.  I used instant white rice because it is fast and easy, but this would be yummy with brown or basmati rice as well!  This can easily be a vegetarian dish.

Typically we have this with Naan (I'm so glad Meijer carries it now!), but a few nights ago, I attempted a stuffed chicken recipe that I wasn't altogether pleased with, and I had some leftover stuffing.  I made a sort of  improvised, very American Samosa...

American Samosa:

1/2 cup Ricotta cheese 

1/8 cup Parmesan Cheese

1/8 cup Spinach, Diced

1 stalk Celery, Diced
1/2 Carrot, Grated

2 pieces of Fried Bacon
1 egg

1/2 tsp Cayenne pepper

Sea Salt to taste

Mix all ingredients, place inside a halved flour tortilla (this was what I had available at the time).  Pin tortilla shut with a toothpick and deep fry until golden brown.

This was surprisingly delicious (You can see it in the upper left corner of the picture above.  The original stuffing was pretty bland, so I added the Cayenne which spiced it nicely but not too much.  I am a well-known spice baby.  I think if I make these again I'll really embrace the Samosa idea and add some chunky cooked cauliflower and eliminate the Parmesan altogether.

Anyway, that's what's for dinner!