Browsed by
Category: Bento Friendly

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!

Pizza Drop Biscuits

Pizza Drop Biscuits

Pizza Drop Biscuits

 

3 cups cornbread mix (1 package premade cornbread mix about 8.5 oz.)

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!

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!

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

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

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.

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.

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.

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.

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. 3. 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.

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 pace 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.

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.

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