#32 Comfort Pasta Bento

Top Tier: Baked bow-tie pasta

Bottom Tier: Red cabbage and carrot salad dressed with salad oil, salt, and lemon juice

Yummy comforting baked pasta:

Cook 1 box (12 oz?) of your favorite pasta shape al dente (my pasta box said to cook the pasta for 10 minutes, but I cooked it for about 7 and a half). Mix together 1 can of your favorite cream of whatever soup (I used chicken) and a half soup-can of milk, and stir into pasta. Add some spices, salt, and pepper to taste. Stir in some shredded cheese (I used an Italian blend). Pour everything into an oven-safe dish. Top with some smashed crackers (I used whole wheat Saltines), and some more cheese. Bake at 350 until cheese is melty and a little browned.

You could also add some veggies in there if you want. As I was trying it, I thought it might be good with some frozen peas, or maybe some asparagus (although I would have used fresh-I have a consistency issue with most pre-cooked veggies).

This is what it looked like when it came out of the oven:

#30 Chickpea-heavy Bento

Bottom Tier: salad of baby Romaine leaves and carrots with ginger miso dressing underneath.
Top Tier: 3 falafel patties, homemade hummus, some colby jack cheese cubes, strawberries

In the bag: pappadum
and: a Clementine

I made the hummus in my Magic Bullet, which is pretty cool, but not as cool as the infomercial says it is (obviously). Recipe:
1 can of chickpeas (also called Garbanzo beans)
1 clove fresh garlic
1/4 Tsp each salt and pepper
1/2 Tsp dried parsley (I will probably use fresh next time)
A couple Tbsp olive oil

Blend it!

#28 Pescatarian Bento

Baby bok choy leaves on the bottom, a mixture of broccoli and cauliflower florets, baby carrots, and cherry tomatoes (from the garden!), two falafels, three wontons made with cream cheese, langostino tails, and parsley (from the garden), 1 folded-up slice of Muenster cheese. Also, I had a Minneola tangelo.

This lunch was put together in a 1 QT (950 mL) Pyrex container. It was a little much, but I ate the leftovers later in the afternoon before going to the gym.

You can find my wonton recipe in this post.

I have tried many falafel mixes over the years, including making my own, which was kind of a disaster. Falafel is one of my favorite foods, and it's a staple in our household for a quick and easy veggie lunch (my husband is a vegetarian, although I'm not). In any case, I've found my favorite brand: Casbah. The falafel get nice and crispy in the pan without having to deep fry them, and there is plenty of spice in the mix. I've started buying them by the case from on amazon.com.

#26 Wrap Bento

Top Tier: Spinach tortilla with mayo, salami, and colby jack, cut in half; goldfish crackers, dark chocolate-covered almonds
Bottom Tier: Salad of Romaine lettuce and carrots, with peppercorn ranch dressing underneath.

#16 Salad Bento

Top Tier: Salad with purple cabbage, carrots, and English cucumbers with ginger dressing underneath
Bottom Tier: Cubes of Manchego cheese, roasted almonds, strawberries, blueberries

#10 Mozzarella Bento

Top Tier: Tomato and mozzarella salad
Bottom Tier: Brocolli, the ever-present strawberries, raspberries, a chocolate square.

Salad recipe:
Get some vine-ripened tomatoes, and some good mozzarella (the kind in its own liquid). Cube both and toss in a bowl. Add a couple Tbsp. of olive oil, the juice of half a lemon, salt, pepper, and either fresh or dry Italian herbs of your choice. Cover and let sit in the fridge for at least a couple of hours. Yum

#7 Salad Bento

Bottom Tier: Broccoli slaw with Asian ginger dressing underneath
Top Tier: Pistachio, almond and cashew mix, garlic cheddar cubes, baby carrots, papaya spears