Monday, November 30, 2015

3-Tier Bottle Bento #15

Mini club crackers, baby carrots, chicken salad on a bed of Boston lettuce, and bi-color grapes.

Because of how my posts are scheduled, I actually ate this before Thanksgiving. I made the chicken salad out of the teriyaki chicken you saw last time. It was really very good! I wouldn't have thought of making chicken salad out of teriyaki chicken under normal circumstances, but when in hiding from grocery shopping necessity becomes the mother of invention, so I mixed finely chopped leftover chicken with finely chopped celery and mayo.

Meanwhile, I really like Boston lettuce, but I rarely spend that much on leafy greens. Romaine is so much cheaper. But when you're not going to go to the store for three weeks, you splurge! So glad I did.

Wednesday, November 25, 2015

Pack-a-snack #57

Orange gelatin salad in my new Happy Jackson "Picky Things" box, topped with micro mini marshmallows I bought from my local Amish market.

Why the Amish are making tiny marshmallows is beyond me, but maybe some things are better left unquestioned.

There are a multitude of variations on this salad, all of which are largely forgotten this day and age. But it has a mousse-like texture and holds up beautifully at room temperature, and includes both fruit and protein. Plus, there is no cooking, just stirring stuff. So, in the interests of our old-fashioned food holiday, I bring you my version of this midcentury delight.

Orange Gelatin Salad
Serves: About 4

1 small box (about 1.4 oz.) orange gelatin
8 oz. whipped, creamed cottage cheese (see note below)
1 small can mandarin oranges, drained
1/2 tub nondairy whipped topping

Note: If you don't have whipped, creamed cottage cheese available at your market, just put regular cottage cheese in a blender until smooth.

Mix gelatin with cottage cheese until well blended. Gently mix in oranges, then fold in whipped topping. Chill. Will set up more with longer cooling times; overnight is ideal, but 1/2 hour will work if needed.

Serve topped with marshmallows or coconut shreds, if desired.

Happy Thanksgiving! See you on the other side.

Tuesday, November 24, 2015

Temari Rabbit 2-Tier Bento #54

Carrot-cucumber salad, a half a Forelle pear on a silicone lettuce leaf (supposedly to keep it out of the honey-sesame dressing), blackberries, rice with nori crumbles, cherry tomatoes, and teriyaki chicken.

The silicone lettuce leaf didn't really keep the pear from getting the dressing on it, but it actually didn't taste bad anyway, so it worked out.

I made the chicken out of things I happened to have around, and some chicken thighs in my freezer. Grocery stores are scary, crowded places this time of year...

Monday, November 23, 2015

Sakura 3-Tier Bento #46

Blackberries, grapes, avocado chunks, grape tomatoes, mini Club crackers, and Swiss cheese squares.

In the lead up to Thanksgiving, I avoid grocery stores like the plague, but I stock up to prepare. Do you do this, too?

Saturday, November 21, 2015

Pack-a-Snack #56

A mixture of Greek yogurt-covered Craisins and dark chocolate-covered blueberries. A pretty good high-energy blend. These are packed in my new Happy Jackson "Tiny Treats" box. (Which I bought myself, and nobody paid me to talk about.) Isn't it cute?

Friday, November 20, 2015

Sakura 3-Tier Bento #45

Apple wedges, blackberries, grapes, cucumbers and grape tomatoes with a cup of yogurt ranch, ham/cream cheese/olive tapenade pinwheels, cornichons, and mini Club crackers.

Thursday, November 19, 2015

3-Tier Bottle Bento #14

Lemon yogurt topped with shredded coconut and white chocolate chips, avocado and tomato chunks, and mini Triscuits.

This was pretty simple, but very satisfying.