Macaroni Stir Fry

This delicious recipe is great for your kids lunch box. Healthy, and nutritious this dish is appealing to kids and concerned moms! As I have containers of pre cut veggies this dish took less than 10 minutes to make.

1 tablespoon olive oil

1 tablespoon thinly sliced leek

2 tablespoons thinly sliced shitake mushrooms or button mushrooms (optional)

1 tablespoon tamari soy sauce

1 cup fresh cut vegetables-combine three vegetables-cabbage, bean sprouts, broccoli

1/8 cup carrots, julienned

1 cup cooked brown rice macaroni pasta

1/2-1 cup salsa

2 ounces organic cheddar cheese

10-15 baby spinach leaves

Heat oil in frying pan or wok. When oil is hot but not smoking, add leeks, mushrooms and carrots. Saute for 2-3 minutes. Add tamari and other vegetables. Stir to mix flavours. Put lid on frying pan and turn down to medium. While the veggies are cooking, lay down one layer of spinach in a flat bottomed glass container. Put slices of cheese on the spinach.

When carrots are tender with a bit of a crunch add the pasta and salsa. Stir to mix, then pour the mixture over your cheese and spinach. Put the lid on and it's ready to go.

This portion size was for my nineteen year old triathlete. If your child eats smaller portions store in several glass containers in the freezer for up to a month.

Variation