So here's our first meal:
Thai Mango Chicken with Coconut Rice

To make the rice: Put 1 cup of water and 1 cup of coconut milk in a microwaveable bowl with 1 cup of jasmine rice. Cover with plastic wrap. Microwave for 5 minutes on high, and then 15 minutes more on medium heat (about a level 4).
When the rice is down sprinkle with fresh cilantro.

Next you need to make the Mango sauce to go over your chicken:

You will need: 1 cup of cubed mango
1/2 t. crushed dried red chili
1 Tablespoon rice vinegar
1 and 1/2 Tablespoon soy sauce
1 Tablespoon fish sauce
1 Tablespoon brown sugar
1 teaspoon ginger
3 cloves garlic, minced
1/4 teaspoon turmeric
zest of 1 lime
Put all these ingredients in a food processor or blender until mixed.

Now for the chicken:
2-3 chicken breasts, sliced thin
1 red bell pepper, sliced thin and into 2" pieces
1 package frozen stir fry vegetables: with broccoli, water chestnuts and snap peas
Put about 1/4 cup of vegetable oil in a fry pan. Cook chicken just until pink. Add red pepper and package of stir fry vegetables. Cook til chicken is cooked thru and vegetables are heated. Pour on mango sauce and serve with rice.