All in Good Food

Bento number 11 is another very simple bento. However everything in this bento with the exception of the boiled egg was seasoned with Hidden Valley Dip Mixes. I like using these mixes because they are very quick and versatile. This bento consisted of dill season rice, dill season tilapia, seasoned green beans and a bowled egg.

First off I used rice from my bento stash. I measured out 1 cup and placed that in a microwave safe bowl with 2 tablespoons of chicken broth made from the last time I cooked chicken and about 1/4 teaspoon of Hidden Valley Dip Mix Harvest Dill flavor. I mixed and microwaved it for about 2 minutes. Then I thinly sliced a baby carrot to decorate the top and give it a little more color.

Next I place 1/2 cup of canned green beans in a microwave safe bowl. I seasoned it with some of the HVR original dip mix (I ran out of the harvest dill) and mixed it. I microwaved it for about 1 minute.

I prepped the tilapia the night before by cutting it into small nugget sized pieces and then I seasoned them with the HVR harvest dill dip mix. When I was ready to cook it for the bento I went to the recipe for Korokke Pan by Cooking With Dog from You Tube. I found that cooking method worked out well for cooking the tilapia as well.

I added a boiled egg (“green”) baran between the tilapia and the green beans which qualifies this bento for the Hapabento March B.O.M.B. challenge. The egg was not season. However I did cut it with a paring knife in the zig zag design for a decorative effect.

There we go. Until the next bento.

Itadaki masu!

Today’s lunch consists of my breaded rice balls (baked), onigiri with broccoli and baked chicken (its hard to see in the center), baked breaded tilapia fingers, baby carrots, broccoli, baby bel cheese and two wedges of laughing cow cheese.

I have been really busy lately and my sleeping is way off so I tried to keep today’s bento very simple.

By the way I split this bento with my daughter it was so filling.

Itadaki masu!