0 Bento #219 - Vegetarian Cheese & Crackers

Enter the Bon Ami Giveaway!

Me and my gimpy thumbs are back in bento business!  My poor kid had to buy her lunches all last week (thankfully they really aren't bad, and she will usually grab a salad anyway.)  I decided that I didn't want to pay a $50 copay for 5 seconds so that a nurse could remove my stitches, so I did it myself yesterday MacGuyver-style with a pair of new sterilized cuticle nail clippers.  One-handed, even!  Looks pretty good, but I'm still black and blue over my entire thumb.  

My last few lunches have been vegetarian, not wholly by design.  This bento also happens to be vegetarian.  She's got an assortment of fresh veggies and dip, along with some cheese cubes and saltines.

Dessert is sliced apples (NOT done with an apple slicer...in fact I bought these in one of those pre-cut packages...can you blame me?) and grapes.

We have a special snack of a bunch of yogurt star cookies and an apple sauce.

Bento #219 - Celery sticks, grape tomatoes, baby carrots, broccoli, ranch dip, cheese, saltine crackers, sliced apples, and grapes.  Snack - Yogurt Stars and applesauce.

2 Bento #215 - Spinach Ravioli & Fruit Salad

These days I almost always make stuffed pasta like ravioli using my so-called "dumpling method."  It's just a really quick and easy way to make it, especially from frozen.  Seven minutes flat.  No waiting for a bunch of water to boil and then baby sitting it to make sure it doesn't burst open.  It's just a lidded skillet, a little oil and 2/3 cup water.  Cover and cook on high for seven minutes, and voila!  Done, lickety-split.

We have a small container with herb parmesan topping.

Lots of fruit salad with some water fowl friends.

And snack is saltines with honey roasted peanut butter.

The stainless container is a Greentainer which is two-tiered, which is nice because it keeps everything pretty compact.

Bento #215 - Pasta Prima spinach ravioli and herb parm, and fresh fruit salad.  Snack - Saltine crackers and honey roasted peanut butter.