Well even though I wasnt posting I did create a few bentos and I'll share them with you.
First up is hotdog "fishies" with roasted veggies:
This is 1 hotdog cut in half then each half cut lengthwise, the tails are made by cutting a V in the cut end of the hotdog and then scoring the skin to create scales. I'll add a link to the webpage I found this trick on as soon as I find it again.
I cut up half a purple onion and left some mini sweet peppers whole and roasted them with a little non stick cooking spray.
The rice is a mixture of half white and half Forbidden black rice (whick I picked up at the asian market). Adding half and half I still get the stickyness of the short grain rice but I get the benefit of the fiber bulk that the black rice which is a highly pigmented purple "brown" rice, as it still contains it's hull. I topped it wil a little Furikake to make it pretty and give it is bump in flavor.
Crab mini sushi and edamame:
I had finally received my big and small sushi presses and wanted to make some. So...
This bento was quite simple, sushi rolls, grapes, Shelled edamame that I skewered a few. Rice, zuchinni and grape tomatoes with rice vinegar and an orange not pictured.
This is so simple it makes me laugh. This is a weight watcher 15 min meal that I picked up years ago and I love it!
And yesterdays bento:
Chinese chicken and broccoli
Broccoli 2 cups
Chicken Breast, 5 ounces
Chicken Broth, 1 cup
Garlic, 2 tsp
1oz rice wine
an inch of ginger whole (you take this out so it doesnt need chopped or ground)
Granulated Sugar, 2 tsp
Cut the chicken into thin bite sized pieces sautee lightly in about a tsp of olive oil. In the meantime mix the chicken broth, garlic wine ginger and sugar in a bowl and set it aside. Add broccoli when chicken gets a nice golden color and add sauce. Simmer until it reduces enough to just coat the chicken and broccoli. Serve with rice.
calories: 549 ( this was a dinner bento, so it was a little bigger than usual, with more meat.