I like to make stir fry. There are lots of ways to make interesting sauces. I usually use a little soy sauce, brown sugar, rice vinegar, and sesame oil as a base. Then you can add the juice and flesh of an orange or 2 or 3 anise stars (don't eat them, they are very hard!) or peanut butter and cumin. I don't use meat, but sometimes I add eggs, cashews, peanuts, noodles, or brown rice.

By varying the veggies and extras you use, you can make a lot of variables. You can't scrimp on the oil, but I don't eat a lot of meat and stir fried vegetables are mostly fiber, so I feel like it evens out. It might take a little bit of practice to figure out good combinations of vegetables to use, but this is an easy home-made, from scratch dinner--unless you drown it in so much soy sauce it doesn't taste good, it will have less sodium than packaged food.

Don't get stuck in a rut either. Of course there are the basic, stand-by veggies like onions, peppers, broccoli, carrots, or snow peas, but you can use things like greens, squash, celery, sweet potatoes, cabbage, etc. Have fun!

I also love tacos