Today's lunch is a leftover from yesterday's dinner : rice, thai meatballs, snowpeas, minicorns and pak choy with a bit of chicken broth. For the fruity vitamins I packed an apple which didn't make it in the picture though.
Horrible colours in this picture, because it was way too late/dark for picture taking by the time I sat down last night.
But if the colours are off, the taste is very well there.
The start of the last week of August already, time flies. It is also the last week at the office for me before I move off for a week of sightseeing in Spain's capital Madrid.
In order to capture the essence of the last days of summer, I packed a salad in my bento today. It holds a savoury/sweet combo which is always a hit in my book : I have a mix of young lettuce leaves with rucola, panfried chicken & yellow nectarine and (light) mozzarella, sprinkled with toasted pine nuts.
For fruits, today and probably the rest of the week, I have a selection of plums as they were in promotion this week when I went for groceries. And the usual apple.
Chicken, Nectarine & Mozzarella Salad recipe (2 servings)
200g chicken filet
2 tsp olive oil
2 nectarines (or peaches if you prefer)
2 tbs balsamic vinegar
0.5 tsp sugar
120g mixed lettuce
1/2 ball of light mozzarella
1 tbs pine nuts
Cut the chicken filet in strips (or dice the meat if you prefer). Heat 1 tsp of olive oil and panfry the chicken for 5 minutes until they are brown and ready. Reserve.
Heat the remainder tsp. Wash the nectarines, remove the core, cut them into pieces, put then in the pan and panfry them for 1-2 minutes until they are soft and brown.
Add the chicken pieces, the balsamic vinegar and the sugar and finish the cooking by stirring everything for 1 minute. Let cool.
Wash the lettuce. Put the chicken and nectarines on top. Dice the mozzarella, roast the pine nuts without adding any oil or butter. Sprinkle them on top of the salad.
Last day of the week again. Time does seem to fly this week, probably because I am looking forward to a week's holiday starting September 1. Next week will therefore be my last bento week before enjoying some welldeserved time off.
Friday is meatless bento day and for a change I didn't use any meat substitutes. I found the recipe for this vegetarian salad in this month's WW magazine and decided to give it a try. So, what's in there? I have tricolore penne pasta, carrots, green asparagus, green beans, snow peas and the creamy dressing is a bit of ricotta mixed with 2 tbs of skimmed milk.
For today's lunch, I have a salad of bulgur, mint leaves, cumin chicken, green tiger tomatoes and white nectarine. For dessert, I added some blackberries, bigarreau cherries, the last quarter of the nectarine and some reine claude plums.
During the heatwave that came over our little country these last few days, standing in the heat in the kitchen was the last thing on my wishlist. Hence the lack of bento, since the beginning of the week.
Temperatures are again down to a more manageable 25 degrees, so I decided I could make myself a bento for tomorrow. I made savoury buckwheat crepes and stuffed them with chicken and a selection of stirfry veggies. For seasoning, I used grated ginger, shoju, liquid honey, lime zeste and lime juice.
For dessert, I have some mirabelle plums, blackberries and a couple of bigarreau cherries. I am learning to eat cherries and although the regular ones are still definitely a no-no, these ones are becoming a favourite.
I made a dish last night that is always received with much enthousiasm at our table : Jambalaya. I slightly altered my usual recipe by incorporating diced chicken breast and diminishing the amount on shrimp and breakfast bacon. This new version was welcomed as much as the other ones.
For dessert, I have some black grapes, mirabelle lums, apple and golden kiwi.
I didn't have much time last night, so I whipped up a easy dinner : some chicken breast simmered in WW tikka masala sauce, rice and steamed cauliflower rosets. And today's bento has another portion of that tasty meal. The dessert tier has diced peach, apple, dark grapes and mirabelle plums.
This week has had fewer bentos than I initially planned, because I was out with a major backache for the last couple of days. On that front, things are going a bit better so I whipped up this little bento last night in order to celebrate the end of the week as I should.
In the bottom tier I have a chicken and mushroom risotto, decorated with some cherrytomatoes and cucumbers. In the top tier, I have a little plum, half a small cantaloupe melon and half an apple.
Bon appetit and have a great weekend!
A very easy and plain bento (yet again) : panfried pork, steamed potatoes and some yellow beans with shallot. For dessert, I have apple, golden kiwi and some nectarine.
For lunch tomorrow, I have a portion of Arroz caribeño, Carribean Rice. I found the recipe for this on the Spanish Weight Watchers website, and because all the ingredients sounded appealing, I decided to give it a try. And it is a hit: empty dishes at the table and a green light to make it again.
For dessert, I have a piece of apple, half a golden kiwi and a plum.
For those who don't really master Spanish, I am adding the recipe in English below.
Carribean Rice (4 servings - 11pts)
2 fresh chilies - I omitted those because we're not into hot food
480 g skinless, chicken breast
1 (small) red bell pepper
1 yellow bell pepper
1 tsp olive oil
250 g white rice, uncooked
200 g water
250 ml pineapple juice
1 pinch of salt
1 pinch of pepper
1 pinch of turmeric
1 medium sized pineapple
2 tbs of dessicated grated coconut
Cut the chilies and the leek in rings, dice the chicken breast and cut the bell peppers in julienne.
Heat the olive oil in a pan and brown everything together for 5 mins. Add the rice, stirfry it for a while and add the water and pineapple juice.
Cook on low heat for 10 to 15 mins and finish off with salt, pepper and turmeric.
Cut the pineapple into pieces, sprinkle with the grated coconut and brown them in a non stick pan.
Divide the rice over 4 plates, decorate with pineapple pieces and serve.
A very plain bento in yellow, oranges and greens. I have diced lean pork, sprinkled with cucumber and bellpepper, steamed potatoes (more cukes and peppers), and a selection of steamed veggies (carrots, baby corns and snowpeas). For dessert, I only have two types of fruit : half an apple and a plum.
Horribly flashlight picture, that's what happens when you start later than usual on your bento.
I picked my M4SB for tomorrow's lunch and filled it with yummy goodies. In the yellow box, I have wite and wild rice, topped with orange bell pepper, cucumber and a cherry tomato. The purple tier has baked chicken on a bed of lettuce. The green veggie box has more lettuce as well as oyser mushrooms tossed in light boursin cheese. For dessert, I have half an apricot, a piece of pear and a plum.