My new red lock n lock bento set is a beautiful deep red. When I filled it with last night's leftover I couldn't get away from red. The bottom tier is filled with baked barbeque chicken and dried apple slices. The top tier is filled with about 1/3 cup of bow tie pasta smothered with roasted pumpkin and cherry tomatoes.
Today's bento continues along the desperately seeking low fat bento category. The white rice is about a half cup with furatake in the snowman container. I considered making the rice into a snow man but I am out of steam. The broccoli and orange slices accompany leftover pot roast slices. The side car is for snack time. I do love my new little glass bento box. It is only 500 ml but contains enough to be satisfying for lunch.
My lunch bento was last night's dinner. Maple and mustard glazed pork, sweet carrots, and roasted red pepper. Dessert is a little container of plum flavored applesauce. Simple, quick and good.
Thanks for the kind words of encouragement. I'm back on the wagon. Today's bento is leftover spagetti, cheese crackers and mandarin oranges-simple but quick. I am in the process of replacing my refrigerator which is slowly dying. For the next week and a half we will be eating through what's left in the frig in order to prepare for the arrival of a brand new stainless steel refrigerator next Saturday. We have been saving for the new appliance for the past three years , crossing our fingers, hoping the old one had a few more months. Recently the refrigerator section had lost the ability to keep food really cold, an important factor for most cooks. Food has been spoiling super fast. Vegetables in the crisper are lasting three days from the store. The time has come to say goodbye-out with the old in with the shiny just in time for Thanksgiving.
Some days lunch is just lunch. Today is one of those days. This bento is last nights supper with edamame tossed in for added nutrition. It's typical school night fare. Barbeque baked chicken breast, steamed white rice, furitake and microwaved edamame. Seems awefully tame compared to some of my October Bentos but that's life in the fast lane. I did toss in a piece of Halloween candy for dessert at the last minute. A Saint I am not! Have a great day.
This lunch bento is composed of a deconstructed flower sandwich (ham and cheese with whole wheat bread rounds). The soup is called "Two Bean Soup with Kale". I found the recipe in Cooking Light Oct. 2009 edition recycled from my mom's magazine pile. I guess you could say we share the subscription. She pays for it, reads it first and then I get to keep it. Pretty good deal on my part. Wouldn't it be great if friends could create more magazine circles to share the wealth. The soup is all vegetarian with vegetable broth, cannellini beans, black beans, diced canned tomatoes and fresh kale. It is very tasty. I don't think I have ever tried kale before but I really liked it in the soup. I cooked this version in the crock pot. One of my best friends as you well know. The recipe in the magazine says it can be prepared in 30 minutes start to finish (also a bonus).
Today's bento is guaranteed to be deliteful and delicious since it is composed of last night's leftovers. We really enjoyed supper. The lower box is filled with chicken piccata and roasted mixed vegetables. The top boxes are my snack for the afternoon since I stay at school to tutor until 5 PM. The top is composed of non-fat vanilla yogurt with chopped walnuts for topping and one cup of grapes. I can't wait for lunchtime.
Lunch today is composed of leftovers from last night's supper. the stew-like portion is boneless chicken thighs that have been slow cooked with carrot, onion, mushroom, red wine and tomato. It does not translate to a very attractive photo but it is very tasty. The bottom two boxes have my snack 0% Fat Greek Yogurt and apricot halves. The bento box is a bundle from Borders bookstore called Pet Champz by Paperchase. These are the smaller boxes of four that nest in each other to store. They are watertight and great when you have lots of gooey stuff that you don't want to intermix. I use this style alot.
Todays bento is directly from the freezer. The main ingredient are Japanese meatballs that were featured for dinner several weeks ago. The meatballs are adorned with sugar eyes. I still can't figure out how to attach them securely. I may find one eyed monsters in my box at lunch time. Oh well, Halloween is just around the corner. The meatballs are surrounded by mandarin orange slices since it definitely needed some color. The second box is filled with celery hearts stuffed with laughing cow cheese, cherry tomatoes, and baby carrots. The dip is ranch dressing which I will use sparingly. The boxes are my new treat from Japan. They are clickety click boxes single tier that read "My name is Mink and I love to read the fantasy story. I am very excited when I read."
This bento is exactly how I was feeling last night after a very stressful couple of days. Does he look a little moody to you or just plain peeved. I think I have been a little of both. In any case, Mr. Concerned is my first attempt at a funny face bento. He is composed of some really delicious leftover Mediterranean chicken with artichoke, couscous, fresh rolls and mozzarella cheese. I'll probably toss an apple in the sack to round off the meal. I hope he travels well. 
Today's bento is composed of last night's cooking experiement. I made Japanese chicken meatballs with Yakatori sauce on bamboo skewers. The recipe called for creating tiny meatballs with ground chicken and other fillings. Then the recipe boils the meatballs. Very interesting, the boiling caused these little meatballs to puff up and I believe release most of the fat into the water. End result puffy, tender meatballs that were not greasy. Before finishing the recipe the meatballs are then towel dried, coated with Yakatori sauce and broiled for browning. Lots of work but they were good.
