Everything is easier when cooked in one pot...

Chicken Veggie Curry

... well maybe two. Over the past year an half my roommate and I have realized that when cooking for a crowd it is best if you try to limit your cooking to as few pots as possible. The benefits: Easy Clean Up!!!! Also, these dishes tend to be what I like to call "stir once, walk away and let it do its thing" - they take care of themselves. Lastly, they are great leftover meals that are easy to re-heat for lunch or dinner the next day.

some of our favorite dishes include:

• Chicken and veggie curry with steamed white rice

•  For the curry we use S&B Golden Curry Sauce Mix Medium (also available in mild or hot). You can find this in the international section of your local supermarket
• you can incorporate any veggies you like but we have found the following to work best: potatoes, green beans, carrots, peppers (red and green) and zucchini
• for the rest of the cooking instruction follow the instruction on the sauce mix box

• Meat and Veggie Lasagna
•  Follow the assembly directions and cooking time of the noodle package
• Ingredients needed: meat pasta sauce, no-boil lasagna noodles, mozzarella, ricotta, grated zucchini and broccoli. 
• Tips:
• add a small amount of sauce to the bottom of the pan before the first layer. this will prevent the first layer of noodle to stick to the pan.
• using grated zucchini adds nutritious veggies to the dish as well as a nice texture. not to mention since it is grated picky eaters who don't veggies don't notice it
• Meat sauce options - 
1. if you have the time and know-how make your own
2. store bought
3. my recommendation: befriend the manager/chef of your favorite small and local Italian restaurant and ask if you can buy their meat sauce. most of the time they will agree and you can bring your own Tupperware for them to put it in. buy plenty and keep it fresh by storing it in the freezer.