Day 56

For snack D has a coconut chocolate chip granola bar.  M made her own lunch.

Today I found some whole wheat Goldfish Sandwich Thins so that was the jumping off point for today's lunch.  It's a turkey sandwich with cheese and bologna accents, nori eyes and green grape "bubbles".  I was bummed out that the sandwich thin didn't fit into any of my bento boxes...not even the fish one!

Coconut Chocolate Chip Granola bars
3 C rolled oats
1 C unsweetened shredded coconut
1/2 C wheat germ
1/2 C kaniwa
2/3 C Agave syrup
2 T brown sugar
3 T coconut oil
1 egg white

Combine all the dry ingredients.  In a seperate bowl mix agave syrup, oil and egg white together, pour into dry mixture.  Stir until all dry ingredients are moistened.  Press into a greased 9 x 13in pan.  Bake in a preheated 350 oven for about 30 minutes, until the edges start to brown.  Remove from oven and cut into bars without removing from pan.  Let cool completely before trying to remove from pan.  Makes 18, 1" x 4" bars.

Day 55

D's snack today is homemade applesauce with Kashi Berry Blossom cereal and a couple rainbow sprinkles.

Bunnies and chicks for lunch!  Clearly my egg carving skills need some practice!  I also need to remember to pick up some nori at the store so I have more options for eyes!  Under the bunny I used the bunny cookie cutter as a mold for some pork fried rice, then we have clementines and the hard boiled egg chicks.

Day 54

D had the strawberries and pineapples from yesterday for snack today.  M made her own lunch.

For lunch I gave D and A, hard boiled egg bunnies and pasta salad.
For the pasta salad I used high protien pasta, olives, marinated roasted red peppers, yellow bell peppers, green beans, some juice from the pepper jar, red wine vinegar, parmesean cheese and a little Garden Salad Seasoning.

Day 53

So I packed M's lunch and D's snack last night.  M has the last of the chinese food and strawberries/pineapples.  I had packed strawberries/pineapples for D also, she was not feeling well this morning and did not go to school.

For lunch D and A had Mushroom mini ravioli with toasted walnuts and sage brown butter sauce, "Spring Flower" salad.  It's a lettuce leaf, 2 sugar snap peas, green bean, yellow and red bell peppers.

Day 52

For snack D has 3 pumpkin chocolate chip donuts and some dried cherries.  M is having white chili for lunch so she has some shredded cheddar cheese and some whole grain/multi grain chips in the black bag.

Cleaning out the cold cut drawer today.  D and A are both having ham, cheese, turkey, salami, cherry tomatoes, black olives and fresh mozzarella.

Pumpkin Chocolate Chip Donuts
2 C Flour
1/2 C brown sugar, packed
1 1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1/4 tsp baking soda
1 (15 oz) can pumpkin puree
2 eggs
1/4 c milk
1/4 c applesauce (or oil)
1 C mini chocolate chips

Sift the dry ingredients together.  In a seperate bowl combine the sugar and wet ingredients together.  Pour wet mixture into dry mixture and beat till combined.  Fold in chocolate chips.  I put this into a freezer bag and snipped the corner off.  It's a stiff batter so it was easier to fill the donut cups that way.  I baked at 350 for 10 minutes or so until a toothpick inserted came out clean.

Bento4Japan

If you are interested in getting started with Bento or looking for a way to help the victims of the earthquake and tsunami in Japan, Hapa Bento is having an auction.  Check it out at Bento4Japan

Day 51

I got a new mini donut pan this week and have put it right to work!

D has 2 blueberry jammy bit donuts with raspberry cereal bar stars for snack today.
Blueberry Jammy Bit Donuts

2 C Flour
3/4 C Sugar
2 tsp baking powder
1 tsp salt
1 TBS Applesauce (in place of the 1 TBS melted butter the recipe called for)
2 eggs, beaten
3/4 c milk (I used skim)
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 C blueberry jammy bits

Sift dry ingredients together, add in wet ingredients and jammy bits.  Beat until well blended.  Fill each donut hole 2/3 full (or mini muffin cup) bake in a 350 preheated oven for 8-10 minutes until top springs back when lightly touched.

I made M's lunch for today too.  She had left over "chinese food" and some pineapples.

I use a recipe from Hapa Bento for Shoyu Chicken...I make the marinade then put it in a small crock pot with 4 skinless chicken thighs.  I cook on high until the chicken is cooked through.  I take the chicken out and shred it.  I skim any fat off the top of the juices and put the chicken back in till I'm ready to use it.  I serve it with steamed veggies and high protein pasta.

For lunch the littles had a little bit of everything.  The faces are made from biscuit wrapped meatballs, there are sugar snap peas and yellow pepper flowers, chicken salad and cherry tomatoes.