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Category: Bento Friendly

Potato Cheddar Chive Bakes

Potato Cheddar Chive Bakes

Potato Cheddar Chive Bakes

 

1 lb red potatoes – diced into 1/2″ pieces

1/2 a yellow onion – large dice

1 T. olive oil

1/2 tsp. kosher salt

1/8 tsp. smoked paprika

4 large eggs

1 cup cottage cheese

1 tsp. onion powder

1 cup shredded sharp cheddar cheese

2 T. finely diced chives

 

Preheat oven to 400F and line a baking sheet with parchment paper. Place the diced potatoes and onions on the baking sheet. Toss with oil, salt and smoked paprika. Bake at 400F for 15 minutes. While the potatoes bake, spray a 12 slot muffin pan with oil. Blend the eggs, cottage cheese, onion powder and a pinch of salt in a high speed blender until completely smooth.  After the potatoes roast, lower the oven temperature to 350F. Distribute the roasted potatoes evenly into each slot of the muffin pan and pour the egg mixture on top. Stir gently to mix the egg mixture and potatoes. Sprinkle the cheese and chives on top of the eggs and potatoes. Bake at 350F for 18-20 minutes. Switch the oven to broil for just a minute or two to brown the cheese. Allow to cool slightly before serving.

 

Servings: 6
Serving Size: 2 bakes

Calories: 241
Fat: 13 g
Fiber: 2 g
Protein: 14 g

Rainbow Fruit Salad Jars

Rainbow Fruit Salad Jars

Rainbow Fruit Salad Jars

 

350g natural yogurt

1 T. honey (optional)

100g green grapes

2 kiwi fruits

½ 400g tin apricot halves in light syrup

2 easy peel oranges

8 medium sized strawberries

100g fresh blueberries

 

Mix the yogurt with the honey, then divide between the 4 jars, carefully spooning into the bottom of each jar and avoiding dripping it down the sides if possible.  Prepare the fruit – wash and halve the green grapes, peel and roughly chop the kiwi fruits, roughly chop 4 apricot halves (reserve the syrup), peel and break the oranges into segments, wash, hull and roughly chop the strawberries, wash the blueberries. Carefully divide the fruit between the 4 jars, layering in rainbow order – the order I used was kiwi, green grapes, apricot, orange segments, strawberries and blueberries.  Drizzle a spoonful of the reserved syrup from the tinned apricots over the fruit in each jar and serve immediately.

 

Servings: 4
Serving Size: 1 jar

Calories: 165
Fat: 3 g
Fiber: 4 g
Protein: 4 g

Broken Glass Jello

Broken Glass Jello

Broken Glass Jello

 

(4) 3 ounce boxes Jello gelatin, assorted colors

4 C. boiling water

(2) .25 ounce envelopes unflavored gelatin

2 C. hot water

14 ounce can sweetened condensed milk

1 tsp. vanilla

 

Dissolve each 3 ounce box of jello into its own individual container, using 1 C. of boiling water per flavor (no more than 1-inch deep.) Chill until solid, about 3 hours or overnight.  Once solid, cut each of the different flavors into small square cubes. Using a 9×13 glass dish, gently mix the cubes together in an even layer (being very careful not to break or tear them.)  In a medium-sized bowl, dissolve 2 envelopes of unflavored gelatin in 2 C. of hot water. Let the hot mixture cool slightly and then whisk in a 14 ounce can of sweetened condensed milk and 1 tsp. vanilla.  Let mixture cool to the touch (If it’s too warm, it could melt the Jello cubes.) Then evenly pour the mixture over the cubes of Jello. Chill in the refrigerator overnight. Cut into squares and serve.

 

Servings: 24
Serving Size: 1 square (1/24 of 9×13 pan)

Calories: 110
Fat: 1 g
Fiber: 0 g
Protein: 3 g

Burrito Bowl

Burrito Bowl

Burrito Bowl

 

2 C. chopped or shredded chicken – fully cooked, make it yourself, or frozen chicken breast strips or rotisserie chicken work great

1 15-ounce can yellow corn – drained, see note

1 15-ounce can black – or pinto beans, drained

2 C. cooked white rice

1 C. shredded cheese

optional toppings: salsa, avocado, limes, cilantro, sour cream

 

Divide rice, beans, corn, and chicken between four meal prep containers.. Sprinkle cheese over the top. Add any toppings in sauce containers with lids. To eat, remove any topping containers and heat burrito bowls in the microwave for about 1 minute, stir, and add toppings before serving OR you can eat them straight from the fridge, no heating required. Enjoy all week long!

 

Servings: 4
Serving Size: 1 bowl

Calories: 437
Fat: 13 g
Fiber: 6 g
Protein: 35 g

Pizza Drop Biscuits

Pizza Drop Biscuits

Pizza Drop Biscuits

 

3 cups cornbread mix (2 pkg. Jiffy or equivilent)

1 cup mozzarella cheese, shredded

1/2 cup spicy blue cheese stuffed olives, quartered

1/4 cup pepperoni, quartered

2/3 cup milk

3 T. butter melted

1 tsp dried Italian seasoning

Sea salt

 

Preheat oven to 400 degrees. In a large bowl mix together cornbread or corn muffin mix, shredded cheese, Italian seasoning, and milk. After the batter is mixed gently fold in quartered olives and pepperoni. Using a large spoon or ice cream scoop drop batter onto a baking sheet lined with parchment paper. Brush biscuits with melted butter and sprinkle with sea salt. Bake for 12-15 minutes until golden brown. Serve with marinara sauce!

 

Servings: 15
Serving Size: 1 biscuit

Calories: 204
Fat: 10 g
Fiber: 1 g
Protein: 4 g

BLTA Lettuce Wraps

BLTA Lettuce Wraps

BLTA Lettuce Wraps

 

6 oz. bacon in slices

2 T. mayonnaise

2 oz. (1½ cups) lettuce (2 leaves per serving)

½ (3½ oz.) avocado

1 (4 oz.) tomato, in slices

salt and pepper

 

In a large skillet over medium heat, fry the bacon until crispy, about 5 minutes. Set aside on a paper towel–lined plate to cool. When cool enough to handle, cut each strip in half crosswise. Squeeze a line of mayonnaise onto each of the lettuce leaves. Top each leaf with a half-slice of tomato, 3 half-slices of bacon, and a slice of avocado. Season to taste with salt and pepper and enjoy!

 

Servings: 2
Serving Size: 2 wraps

Calories: 339
Fat: 29 g
Fiber: 4 g
Protein: 13 g

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef Bowls

 

1/2 cup coconut aminos

1 T. toasted sesame oil

1 tsp. onion powder

1 tsp. crushed red pepper flakes

1 tsp. fish sauce

 

2 pounds ground beef

1 tsp. salt

3 cloves garlic, minced

2 T. fresh ginger, minced (about a 1.5 inch long root)

1 red bell pepper, finely diced

2 medium carrots, finely diced

4–5 cups frozen riced cauliflower

garnish with green onions & sesame seeds

 

Make the sauce: In a bowl or jar with a lid, combine coconut aminos, sesame oil, onion powder, red pepper flakes and fish sauce. Shake or stir until combined, then set aside. Cook the stir fry: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Reduce heat to medium-low and make a small well in the center of the pan. Add garlic and ginger, then sauté until fragrant, about 30 seconds. Finally, add the red bell pepper, carrots, and sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened. Meal prep it: Add 1 cup frozen cauliflower rice to each meal prep container. Portion the ginger ground beef evenly between 4 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.

Taco Hand Pies with Cilantro Cream

Taco Hand Pies with Cilantro Cream

Bento Taco Hand Pies with Cilantro Cream

Easy Beef Taco Hand Pies

 

2 9-inch pie crust pastry, store-bought or made from scratch

1 tbsp olive oil

1 large onion, diced

½ medium bell pepper, diced

3 cloves garlic, minced

1 lb ground beef

salt, to your preferred taste

pepper, to your preferred taste

½ 6-oz can tomato paste

1 4-oz can diced green chilis , liquid drained

½ cup beef broth

1 tbsp cumin , or your favorite taco seasoning mix

1 tbsp ground roasted chili peppers , or 1 tbsp red pepper flakes

1 cup Mexican cheddar cheese blend , shredded

 

Egg Wash

 

1 medium egg , including the egg yolk

1 tbsp water

 

Preheat the oven to 350° F. Heat the olive oil, onions, and bell peppers in a large nonstick skillet and cook over medium heat until softened, then add in the garlic and cook until fragrant. Add the ground meat to the large skillet and cook beef using a spatula to break it up as it browns over medium-high heat. Season with salt and pepper. Drain the fat (grease) from the skillet. Add in the tomato paste, green chilis, beef broth, cumin, ground roasted chili pepper flakes (or red pepper flakes) to the beef mixture and combine well. Continue to cook over medium heat for about 5 minutes. Taste test the taco meat and add additional seasonings to your preferred taste. Once you’re satisfied with the heat and flavor, remove from heat and set to the side while you prepare your pastry squares or dough circles. On a lightly floured surface and using a rolling pin, roll out the pie pastry. Cut into squares using a paring knife (or a square-shaped storage container, biscuit cutter, or cookie cutter) pressed down into the dough. You will need an equal number of squares to ensure a top and a bottom square for each pie. TIP: After you’ve cut out all your squares, roll out the remaining dough to cut out a few more pastry squares. Scoop a spoonful of the beef mixture onto one pastry square, sprinkle with a bit of shredded cheddar cheese, and top with another pastry square. Crimp together and press the edges of the squares using the bottom of a fork. Place a large piece of parchment paper (or foil) over a large baking sheet and spray with non-stick cooking spray. Transfer the assembled pies to the baking sheet and cut a few small steam vents on the top of each pie. In a small bowl, mix together the egg and water. Brush the egg wash over the top and edges of each completed hand pie with a basting brush. Sprinkle with paprika and dried parsley. Bake in the oven for 20 minutes on the middle rack or until the crust turns a beautiful golden brown color.

 

Cilantro Cream

 

1 C. fresh cilantro

½ fresh lime, squeezed

¼ C. whole-fat yogurt

2 T. heavy cream

1 tsp. cumin

½ tsp. garlic powder

Salt and pepper to taste

 

Servings: 8
Serving Size: 1 hand pie with cilantro cream

Calories: 453
Fat: 29 g
Fiber: 2 g
Protein: 16 g

Rainbow Bento & Snacks

Rainbow Bento & Snacks

Red foods: Strawberries, raspberries, apple slices, cherry or grape tomatoes, mini sweet peppers, pepperoni slices, fruit leather, jelly beans, cherry sours, Swedish fish, gummy candies, licorice

Orange foods: Orange slices, dried mango, dried apricot, baby carrots, Goldfish Crackers, Cheddar cheese cubes, jelly beans, gummy candies

Yellow foods: Cherry or grape tomatoes, mini sweet peppers, banana chips, dried plaintains, dried pineapple, jelly beans, lemon sours, gummy candies

Green foods: Grapes, apple slices, pea crisps, pistachios without shells, jelly beans, gummy candies, sour apple licorice

Blue foods: Blueberries, Concord grapes, jelly beans, gummy candies, blue raspberry licorice

Purple foods: Blackberries, red grapes, winesoaked cheese (for adults), jelly beans, gummy candies

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

Ham, Swiss & Apricot Pinwheels

 

1 sheet frozen puff pastry, thawed

1/4 C. apricot preserves

1/4 pound sliced Swiss cheese

1/4 pound sliced Ham

2 T. butter

 

Unfold pastry; layer with preserves, Swiss cheese and ham. Roll up jelly-roll style.

Cut into 16 slices. Place cut side down on a parchment paper-lined baking sheet. Brush melted butter over pastry. Bake at 400°F for 15-20 minutes or until golden brown. Serve with apricot preserve on the side.

 

Servings: 8
Serving Size: 2 pinwheels

Calories: 297
Fat: 20 g
Fiber: 1 g
Protein: 9 g

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels

 

1 sheet frozen puff pastry, thawed

¼ C. apricot preserves

½ tsp. ground mustard

½ C. shredded Monterey Jack cheese

¼ lb. sliced deli turkey

 

Unfold puff pastry; layer with apricot preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment-lined baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Freeze option: Freeze cooled appetizers in a resealable freezer container. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.

 

Servings: 8
Serving Size: 2 pinwheels

Calories: 193
Fat: 11 g
Fiber: 0 g
Protein: 6 g

Asian Chicken and Cellophane Noodle Salad

Asian Chicken and Cellophane Noodle Salad

Asian Chicken and Cellophane Noodle Salad

Cellophane noodles, also known as glass noodles, are thin, transparent Asian noodles usually made from mung bean starch and water. They’re great in soups and stir-fries, but we also love them as an interesting base of a chilled, hearty, summery dinner salad.

 

8 ounces cellophane noodles

3 carrots, peeled and cut into 2-inch-long matchsticks

2 English cucumbers, peeled and cut into 2-inch-long matchsticks

6 T. rice vinegar, divided

1/3 cup soy sauce

2 T. vegetable oil

1 T. toasted sesame oil

1 T. grated fresh ginger

1 garlic clove, minced

2 cups Shredded Cooked Chicken

 

Bring 4 quarts water to boil in large pot. Add noodles and cook until tender. Drain, rinse with cold water, and drain again to remove as much water as possible. Meanwhile, toss carrots and cucumbers with 2 T. vinegar in large bowl; set aside to marinate for 10 minutes. Whisk soy sauce, remaining 1/4 cup vinegar, vegetable oil, sesame oil, ginger, and garlic together in bowl. Drain and discard vinegar from marinating vegetables. Add noodles, chicken, and dressing to bowl with vegetables and toss to thoroughly combine. Serve.

 

Servings: 4
Serving Size: about 2 C.

Calories: 481
Fat: 14 g
Fiber: 3 g
Protein: 22 g

Cherries, Lancashire Lovage and Honey Lavender

Cherries, Lancashire Lovage and Honey Lavender

Cherries, Lancashire Lovage and Honey Lavender

 

8 oz. Lancashire lovage

good toast or crackers

about 20 cherries, stoned

a few sprigs of lavender

a little pot of runny honey

 

Serve the cheese in crumbly slices on toast or crackers, topped with cherries, a couple of lavender flowers and drizzle of honey.

Potted Pork with Mace and Mustard

Potted Pork with Mace and Mustard

Potted Pork with Mace and Mustard

 

2 pounds skin-on pork belly

kosher salt

black pepper

2 ounces pork fat

4 bay leaves

1 tsp. mace

1½ tsp. Colman’s mustard

 

Salt pork belly thoroughly and bring to room temperature. Cut pork into 2-inch-wide strips. In a cast-iron skillet, melt pork fat over a low flame. Add pork belly pieces to pan, keeping flame as low as possible. Tuck bay leaves among the pork pieces. Gently cook over low flame for 5 hours, turning occasionally to cook evenly on all sides. Pour off and reserve excess fat as needed, about once per hour. Do not allow meat to brown. Remove meat to a cutting board. When cool enough to handle, remove tough outer pork skins, leaving about ¼-inch of fat on each piece of skin. Preheat oven to 325°F. In the bowl of a food processor, pulse pork belly, mace, mustard and black pepper until smooth, adding reserved pork fat as needed to create a spreadable texture. Taste for seasoning. Rub strips of pork skin with salt and bake at 325°F for an hour, or until golden and crispy. Eat immediately. Spoon pork into clean jars or ramekins, leaving ¼ inch at the top and taking care to spread evenly, avoiding air pockets. Seal pork in containers with reserved fat and refrigerate at least 1 day to age, and up to 6 months.

Arriba! Pasta Salad

Arriba! Pasta Salad

Arriba! Pasta Salad

8oz penne pasta

2 cups frozen corn

15oz can black beans, drained & rinsed

1 pint grape or cherry tomatoes, halved OR 1 can fire roasted tomatoes, drained

4oz can sliced black olives

½ cup cheddar cheese, finely shredded

 

1/3 cup Greek yogurt (or mayonnaise)

2 T. lime juice

2 T. Arriba Seasoning

 

Cook pasta according to package directions, drain and rinse. Set aside. In a large bowl, whisk all the dressing items until well combined. Toss in pasta on top of dressing. Then add corn, black beans, tomatoes, olives, and cheese. Using two large spoons, combine all ingredients in the bowl until everything is evenly coated with the dressing. Serve immediately or refrigerate until ready to serve.

 

Servings: 8
Serving Size: about 1 C.

Calories: 221
Fat: 4 g
Fiber: 5 g
Protein: 10 g

Zucchini Fritters Lunchbox

Zucchini Fritters Lunchbox

 

1 ½ pounds zucchini, grated (about 3 medium)

1 tsp. salt

1 large egg

2 tsp. Italian seasoning (or favorite all-purpose seasoning)

¼ cup all-purpose flour

¼ cup Parmesan cheese

Oil for frying

1–pint of cherry tomatoes

2 T. olive oil

Salt & pepper to taste

 

Place the shredded zucchini in a colander, sprinkle with ¼ tsp. salt, and let it sit for about 10 minutes. Transfer the zucchini to a clean kitchen towel and ring out the excess moisture. In a large bowl, whisk the eggs and Italian seasoning until combined. Add the grated zucchini, flour, and Parmesan cheese, and stir to form a cohesive batter. In a large, non-stick skillet, heat the oil over medium-high heat. Add T.-sized mounds of the zucchini mixture, flatten the mound with a spatula, and cook for 2-3 minutes until the bottoms are golden brown. Flip over each zucchini fritter and cook an additional 2 minutes until golden brown. Transfer the cooked fritters to a paper towel-lined plate and repeat with the remaining fritter mixture. Place the cherry tomatoes in a small bowl, and toss with a drizzle of olive oil, salt, and black pepper. To pack for lunch, place 3-4 zucchini fritters in a compartmentalized lunch container, and fill the empty compartments with a portion of the tomato salad and your choice of snack. Close the lunch container and pack it into a lunch bag with an ice pack.

Peanut Tofu

Peanut Tofu

Peanut Tofu

 

8 ounces extra-firm tofu

1 green onion, chopped

1 garlic clove, minced

1 T. olive oil

¼ cup peanuts, chopped

2 T. peanut butter

1 T. tamari or soy sauce

½ tsp. smoked paprika

Pinch of sea salt

 

Remove any excess liquid from the tofu (using a kitchen towel), then cut into ½-inch cubes. Sauté the green onion and garlic in the oil over high heat for 2 minutes. Reduce the heat to medium and add the peanuts, peanut butter, soy sauce, paprika, and salt, mixing well. Add the tofu last. Cook for another 5 minutes. Let cool and store in an airtight container in the fridge.

 

Servings: 2
Serving Size: about 3/4 C.

Calories: 405
Fat: 32 g
Fiber: 3 g
Protein: 23 g

Hawaiian Puff Wheels

Hawaiian Puff Wheels

Hawaiian Puff Wheels

 

¾ cup sliced deli ham, finely chopped

13 oz package of puff pastry sheets, thawed

1 ¼ cup cheddar cheese, shredded

½ cup crushed pineapple, well drained

 

Preheat oven to 375°F. Over the kitchen sink, drain crushed pineapple well, making sure you squeeze all the liquid out. On a lightly floured surface, unroll pastry dough sheets. Spread deli ham and crushed pineapple evenly over both sheets. Sprinkle with shredded cheddar. Carefully roll the dough, starting with a long side so that you end up with a long log. Cut the filled dough into 1-inch thick pieces and place on a parchment paper lined baking sheet. Bake for 10-12 minutes until golden and they have risen. Remove from oven and cool. Assemble pinwheels inside the lunch container. No warming necessary. Serve with fresh fruit and veggies.

 

Servings: 10
Serving Size: 2 pinwheels

Calories: 279
Fat: 19 g
Fiber: 1 g
Protein: 8 g

Tortellini Caprese Bites

Tortellini Caprese Bites

Tortellini Caprese Bites

 

1 (9-oz.) package refrigerated cheese-filled tortellini

3 cups halved grape tomatoes

3 (8-oz.) containers fresh small mozzarella cheese balls

60 (6-inch) wooden skewers

Basil Vinaigrette

Optional, pitted Black Olives

 

Prepare tortellini according to package directions. Rinse under cold running water. Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.

Jicama and Melon Salad

Jicama and Melon Salad

Jicama and Melon Salad

 

2 cups thin slivers jicama (to be extra, you can slice it thinly and cut with small veggie cutter into shapes)

2 cups cubed honeydew melon

3 T. fresh lime juice

3 T. chopped fresh mint leaves

1 tsp. lime zest

2 tsp. honey

 

Toss together the jicama, honeydew, lime juice, mint, lime zest, and honey in a bowl; cover. Refrigerate 2 hours.

 

Servings: 4
Serving Size: 1 C.

Calories: 67
Fat: 0 g
Fiber: 4 g
Protein: 1 g

Baked Tofu

Baked Tofu

Baked Tofu

 

These chewy, savory nuggets are an excellent make-ahead protein option for meatless lunches.

 

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Cut one 14 to 16 oz block of extra-firm tofu into 1 in slabs. Place a double layer of paper towels onto a baking sheet and arrange the tofu slabs in a single layer on top. Cover with a double layer of paper towels and set another baking sheet on top. Place a heavy cast-iron skillet or several large cans onto the baking sheet to weigh it down for 20 minutes. Meanwhile, in a large bowl, whisk together 3 T. of soy sauce, 1 T. of sesame oil, and 1 T. of maple syrup. Cut the pressed tofu into 1 in cubes, gently toss in the marinade, and let sit for several minutes. Arrange the tofu in a single layer onto the prepared baking sheet and bake until lightly browned, about 30 minutes, turning the pieces over halfway through baking. Makes about 2 cups [320 g].

Cheese Tortellini Antipasti Skewers

Cheese Tortellini Antipasti Skewers

Cheese Tortellini Antipasti Skewers

 

1 cup Cherry Tomatoes

1 Pack Salami Slices

1 cup Mozzarella Bites

½ cup Green Olives

½ cup Kalamata Olives

2 cup Cooked Cheese Tortellini

 

⅓ cup Pesto (thinned to dip consistency)

12 6” Wooden Skewers

 

Thread all ingredients except pesto on skewers.  Serve drizzled with pesto or with pesto for dipping.

Prosciutto-Wrapped Basil Shrimp

Prosciutto-Wrapped Basil Shrimp

Prosciutto-Wrapped Basil Shrimp

20 large frozen peeled deveined shrimp, thawed

1 T. chopped fresh basil

1 tsp. extra-virgin olive oil

1/2 tsp. lemon zest

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

1/8 tsp. freshly ground black pepper

10 (about 4 oz.) very thin slices prosciutto

Cooking spray

8 lemon wedges, for serving

 

Preheat broiler. In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes, and black pepper. Mix well and set aside. Lay the prosciutto slices on a large work surface, and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. Repeat with remaining shrimp for a total of 4 skewers with 5 shrimp each. Place the skewers on a broiling pan lightly coated with cooking spray. Broil the shrimp 2 minutes on each side. Serve hot with lemon wedges.

 

Serving Size: 5 Shrimp

Calories: 99

Fat: 5g

Fiber: 0g