5 Bento #263 - Salami Sandwich & Grapes

Hellooo there!  I'm finally getting back to the land of the living!  I've been battling a severe chest cold, and I'm finally starting to feel better.  Of course I never stopped packing lunch for Miss E, but I just didn't have the energy to document.  We've also been really busy getting new furniture and moving all sorts of stuff around, getting the nursery ready for baby's arrival in a few months, so it's been rather hectic.

Today I made a hard salami and cheddar pocket sandwich with The Pampered Chef Cut-N-Seal tool.

Ella asked if she could have salami every day.  I replied that I didn't think her doctor would approve of her cholesterol levels if I did.  Funny story - last year at her 5 year check up she had to have the obligatory cholesterol blood test.  The nurse came back and told me that her cholesterol was really high, and was rather concerned.  It struck me suddenly that on the way to her appointment she had grabbed a container of sliced salami and had eaten all of it moments before arriving. I swore that it was just an anomaly and she didn't actually eat cured meats all day long!  They had me bring her back in a week for a re-test, and naturally her levels were completely normal, but how embarrassing!

In the small container we have fresh green grapes and sliced orange bell pepper served with ranch dip.  I'm giddy with excitement over my new EasyLunchboxes Mini Dippers that just arrived in the mail!  They are the perfect size for dips and sauces, and have a leak-resistant top.  Yay!  They come in a package of 8, so lots of bang for your buck.

With tops affixed.  It's a princess-y kind of day.

Bento #263 - Salami and cheddar sandwich on wheat, Goldfish crackers, bell pepper, grapes and ranch dip.

11 years, never forget.

4 Bento #205 - Orange Day Bento

This was E's lunch and snack for Orange Day in her Kindergarten class.  Lots of this bright, cheery hue going on here.

 Isn't this guy so adorable?

Bento #205 - Genoa salami & Colby cheese sandwich bites, organic baby carrots, organic orange slices, and dip.  Snack - Slushy applesauce and Goldfish crackers.

Also, if you haven't already done so would you mind visiting Parents.com and giving Bentobloggy your vote?  Thanks!

2 Bento #177 - School of Fish

This elegant fish is a whole wheat tortilla filled with organic peanut butter, honey and dried blueberries, a blueberry eye and cranberries for the fish lips.  Pretty cute!  I made it with a heart-shaped cookie cutter and a round.

Bento #177 - Whole wheat tortilla, dried blueberries, craisins, organic peanut butter, salami, Colby jack cheese, and cucumbers.

0 Muffaletta Chicken

Muffaletta Chicken

chicken breasts (1 per person)

sliced deli ham

sliced salami

sliced pepperoni

olive tapenade

sliced provolone

Pepper to taste each side of chicken breasts (but please do not salt!  You will regret it.  I'm just sayin'.) Pan-sear the chicken breasts in olive oil so that they get a nice color on both sides and are about cooked through.  Layer on ham, salami then pepperoni slices on each piece of chicken, and bake for 10 minutes at 350.  Layer on olive tapenade and then the sliced provolone, and bake another 5-7 minutes until all melted.

Pan-Roasted Asparagus

1 lb fresh asparagus spears, rinsed and trimmed

1-2 Tbs olive oil

1 shallot, minced

salt and pepper to taste

red pepper flakes to taste

1/2 cup Parmesan cheese

In a hot pan add olive oil, asparagus, shallots, red pepper, salt and pepper to taste.  Cover and cook on high heat for 8-10 minutes, or until tender, but not overcooked.  Shake pan every few minutes to toss, or use tongs to lightly turn.  To serve, sprinkle on Parmesan cheese.