Tuesday, December 09, 2008

chicken salad croissant bento

(I made this bento on April 9, 2008.)
When I got to school, I realized I had forgotten to take a picture of my bento. Even though the contents had shuffled a little, I took this picture shortly before eating it.

Left section: apple slices, chicken salad and lettuce on a mini croissant, and mini tomatoes (yellow and red) as gap fillers.

Right section: Newman's Own hi-protein mini pretzels, a small cup of Pub Cheese, rumaki (water chestnuts wrapped with turkey bacon) on toothpicks, a round of Babybel cheese (hiding under the pretzels), and a few more tomatoes.

Classroom bento

(I made this bento on April 6, 2008.

Left section: teriyaki-pineapple meatballs, steamed broccoli, clam alfredo linguine

Right section: homemade white grape juice gelatin cup with strawberries, grape tomatoes, Babybel cheese round, edemame skewers
I bought the meatballs, the cheese, and the edamame (already steamed and shelled) from Costco.

I made a batch of the juice gelatin cups on ahead of time so I'd have them ready to stick in a bento. The pasta was leftover from dinner a few months before. Using a tip from the Lunch in a Box blog (as well as the tip about the gelatin cups), I froze the pasta into bento sized portions.