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Tuesday, February 19, 2013

A multi sandwich bento, with hummus

Turkey sandwiches for all, butr the real star is my hummus, which is under my carrots.

Garlic-y oregano hummus-

1 can garbanzo beans (chickpeas

1/4 cup extra virgin olive oil

2 cloves of garlic

1 teaspoon oregano

Process in your food processor.

Sunday, February 17, 2013

Missed Post from Thursday

I meant to post this bento Thursday, but things happened.






My husband had a deconstucted sandwich with turkey, mayo, and tomato on a mutigrain bread.

Since I was craving a southwest flavor Brittany and I had egg noodles with sausage, black beans, and salsa, along with a tomato salad.

Everyone had a clementine and a half.

Mine and Brittany's bentos were 207 calories a piece.

My husband's sandwich was 308.

Friday, February 8, 2013

Bento 101 For just bento, assignments one and two!

Thanks to Makiko Itoh for doing the Bento 101 series (^_^).

Here are the first two assignments as I have filled them out.

You can get this chart as a word doc from Makiko Itoh's blog, Justbento.com!



A note on rice, it needs to be frozen to be good the next day. and with pasta, you have to oil/butter it properly and put it in a sealed container for it to not dry out.


 Here is the bento on a plate. Some Pork and bell pepper stir fry with some of Maki's Sweet Pepper and Carrot Confetti added in for extra flavor and color, 1/2 cup of medium grain rice, Carrot sticks, and 3 baked Crab Rangoons.

And here is all that food in a box. Simple, tasty, and healthy, provided you do not fry the rangoons (I think baked taste better, anyway).

Friday, February 1, 2013

SPECIAL FRIDAY EDITION: A tex mex shrimp and sausage bento!

This is for my 3 hour trip to another town today, my mother is going so I made lunch for my husband, my mother, and myself. (My mom is making a sandwich for my step-father.)

The contents are:

Steamed medium-grain rice
Carrots (1 whole each, scrubbed then cut into sticks)
Shrimp(3 each)
Smoked Cocktail sausages (2 and a half each for my husband and I's)
a little of yesterday's stir fry that I hadn't put sauce on and froze (for mom)
And
Salsa (pick the heat you like best, I went milder today, because my mom doesn't like too spicy things)

Each bento is 266 calories.

Happy Bento-ing!

Thursday, January 31, 2013

I admit, sometimes I want Japanese-style food.

Today its little sausages cut to look like octopus, fish, and crabs (a mold is easier than a knife, and my molds should be in soon), a one egg tamagoyaki (Japanese sweet omelette) split between Brittany and I, a pork stir fry with bell pepper (my husband hates bell pepper, so his was cooked separate , a small amount of rice, and a hard boiled egg (there are molds for these too).

For mine and Brittany's, they are 324 calories each. My husband's is 419, due to the extra sausages.

I do love my silicone muffin cups. they make everything easier.

they aren't hard to clean either, for non sweets.

Tuesday, January 29, 2013

A trio lunch again, this time with feeling!

Another lunch to split between my husband, myself, and Brittany.

The pasta is VERY lightly coated in a pork and tomato meat sauce.

Brittany's is on top with "usagi ringo" (apples cut to look like rabbits) and Carrots.

Mine is below that with egg salad and crackers. (for 537 calories)

My husband has tuna salad made with mayo and granny smith apple, the extra apple goes into the compartment next to the crackers.


NOTE: put lemon on your apples to hinder browning. I'm sure you can find a LOT of Usagi Ringo tutorials so I'm not going to put one here, because taking photos during food prep is a pain.

BIG NOTE/WARNING: ALWAYS USE ICE PACKS WHEN USING MAYONNAISE ESPECIALLY IN WARMER WEATHER/LOCATIONS!!!! DO NOT SKIMP!!!

I am using TWO large Icepacks with today's lunch!!!

Friday, January 25, 2013

Crab rangoons for the freezer

Crab Rangoons (makes 84)
2 packages of won ton wrappers
For Filling:
1 can of crab meat
2 blocks 1/3 less fat cream cheese
1 tub garden vegetable cream cheese

Drain crab. mix filling ingredients. Fill won ton wraps, fold in half into a triangle.
If Freezing, place on single layer on cookie sheet. Freeze until firm then place in a freezer bag. 
If baking, brush with a small amount of oil and bake at 450 for 8 minutes or until golden brown.