My First Bento!

So the first time I stumbled across a bento lunch on a blog, I really rolled my eyes.  I mean I REALLY rolled my eyes.  Who has time for this?  Why would you waste your time? 


Fast forward two months...I have registered my two-year-old for preschool two days a week.  If you know her, you would know that she is the most divalicious toddler around.  She has an opinion, she knows what she wants, and she will let EVERYONE within a one mile radius know about it. 


I worried about lunch time at the preschool.  I could just picture some other little playmate coming in with something that looked yummy to my little darling.  She would eye it up and either 1) scream for it...or 2) just take it.  I know, horrible manners but she is two and we are working on it! :) 


So then I remembered those cute little bento lunches.  And that is what I made.  I wanted to be sure that she had the most appealing lunch for her first day of preschool tomorrow.  And you know what?  It didn't take me any longer to make this little box then it would have to make a regular lunch.  I'm sure I will get fancier and that will take more time; but, it's nice to know that I can still throw together a cute little lunch quickly!

Not a recipe at all, but, here is what is in the box:

An apple shaped rice krispie treat (regular recipe with red food coloring added and a pretzel stick stem)

A serving of pretzel sticks under the rice krispie treat

Silicone cupcake liners (reusable) filled with yogurt and blueberries

2 slices of ham rolled up, cut to fit

1 string cheese, cut to fit

Chinese Roast Pork

I don't know about you, but, when I order Chinese take-out I DIVE for those little bits of red pork that are mixed in the fried rice.  If you are like me and you hoard all of those succulent little morsels for yourself, you will LOVE this pork recipe.  I'm not sure what it is...the ginger, the brown sugar, the Chinese five-spice powder...but this tastes a LOT like that pork that you find in take-out fried rice.

• 3 lb. boneless pork loin
• salt and pepper
•  2Tbsp. vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 2-inch piece of fresh ginger, peeled and chopped
• 1/2 cup low-sodium soy sauce
• 2 Tbsp. packed dark brown sugar
• 2 tsp. Chinese five-spice powder

Trim pork of excess fat and season with salt and pepper.  Warm oil in a large skillet over medium-high heat.  Add pork and brown on all sides, 5 to 7 minutes.
Transfer pork to slow cooker.  Pour off all but 1 Tbsp. fat from skillet.  Add onion, garlic and ginger to skillet and cook, stirring, until softened, about 3 minutes.  Add soy sauce, brown sugar and five-spice powder.  Cook, stirring, until sugar has dissoved, about 1 minute. Pour over pork.

Cover and cook on low until meat is very tender  when pierced with a knife, about 5 hours.  Remove pork to a cutting board, tent with foil and let stand 10 minutes.  Thinly slice against the grain and serve.

recipe (and photo until I get my camera fixed!) is from all you magazine

Baked Chicken Parmesan

Chicken Parmesan is one of my favorite meals to order when dining "Italiano."  I make it sometimes at home but frying is so messy (and not to mention unhealthy)!  I doctored my usual recipe to make a baked version and it was SO good!  I might even venture to say it was better....

3 Tbsp Dijon mustard

1 Tbsp apple cider (or white wine) vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) skinless boneless chicken breast halves 
1/2 cup of Italian breadcrumbs 
1 cup finely grated Parmesan cheese (I urge you to use real cheese and not the stuff in the green jar! :))
3 Tbsp butter, melted

your favorite marinara sauce

mozzarella for topping

Preheat oven to 450°F. Cut each chicken breast half in half for smaller pieces. With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. Or totally skip this part and buy pre-packaged thin sliced chicken breasts.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well.

In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely. Press the crumbs in gently to adhere and transfer to a baking sheet that has been sprayed with oil. Bake in the middle of the oven until golden brown and cooked through, about 15 minutes.

Top each chicken breast with marinara sauce and mozzarella.  Place back in the oven under the broiler until the cheese has melted and slightly browned.

phtoto borrowed from evil shenanigans until I get my camera fixed!