Eclectic Lamb

I had a dollar symbol cookie cutter so I decided to try it with broccoli. It is not very clear but this simple lunch was satisfying to eat.

Container: EasyLunchBoxes

Left Side: Nishiki rice with cooked broccoli (used a cookie cutter to create the shape)

Top Right: Cashew nuts

Bottom Right: Mandarin oranges

This 100 Dollar meal was featured here.

If you are on a quest to add more vegetables to your diet or just want to try something new – here are 5 recipes. Pumpkin Stuffed Shells with Cheddar Sauce, Eggplant Stuffed Shells, Peanut Veggie Stuffed Shells, Veggie Stuffed Shells, and Taco Stuffed Shells with Mole Sauce. Some of these are not really step by step recipes per say but suggestions. You can experiment with amounts and ingredients that suit your tastes.

I experimented with these. I would not consider all of them to be a success but I am sharing all of them because maybe it will give you some insight or inspiration. Each of these meals are pictured in EasyLunchBoxes.

Pumpkin Stuffed Shells with Cheddar Sauce

My parents and I enjoyed these and I would make it again. In fact I have already made this twice (once with canned pumpkin and once with a roasted butternut squash).

Cook 15 large pasta shells according to the package directions. Mix 3/4 cup canned pumpkin with 15 ounces ricotta cheese. Stir in 1/2 tsp dried sage. Make Cheddar cheese sauce. Fill shells with ricotta-pumpkin mixture. Put some Cheddar cheese sauce on the bottom of your baking pan. Place shells in baking pan. Spoon sauce over shells. Cover with aluminum foil and bake at 375 for about 30 minutes. Uncover and bake for about 10 more minutes.

Eggplant Stuffed Shells

This looks like the most traditional of this set but it has eggplant. My parents and brother ate this with me and they enjoyed it.

Fill cooked large shell pasta with the sauce and fresh mozzarella cheese from this recipe.  Placed the stuffed shells in a baking pan with jar tomato sauce on the bottom. Spoon some tomato sauce on top then sprinkle the shells with mozzarella cheese. Cover the baking pan with aluminum foil. Bake at 375 for about 45 minutes. Uncover and cook an additional 10 minutes.

Peanut Veggie Stuffed Shells

I love peanut noodles and have featured them on this blog a few times.

Cook 15 large shell pasta according to the package directions. Stir fry cut vegetables until tender (I used matchstick carrots, red bell pepper, snow peas, broccoli, garlic and peanuts). Fill shells with vegetables and peanut mixture. Place shells in baking pan. Make peanut sauce. This sauce is sweet and I cut the honey in half. If you prefer something more savory you can try the dressing from this recipe. Spoon peanut sauce over shells. Serve. This can be eaten hot or cold.

Veggie Stuffed Shells

I enjoyed this one and will make it again. My husband who prefers traditional stuffed shells ate these and said he would eat them again.

This recipe is from Woman’s Day.

Taco Stuffed Shells with Mole Sauce

This recipe was my least favorite of the group. I am including it in-case you decide you want  to try this or if reading this makes you decide to try a different combination.

Saute chopped bell peppers in a little olive oil until almost tender. Add 1 can black beans, some water, and taco seasoning. Cook about 10 minutes. Fill cooked shell pasta with bean and bell pepper mixture. Put some mole sauce on the bottom of your pan. Place shells in baking pan.. Spoon mole sauce on top of shells. Sprinkle with mozzarella cheese. Bake at 375 for about 45 minutes. Uncover and cook an additional 10 minutes.

Below are links to my other meals and recipes which include large shell pasta.

Armadillo

Avocado Salad Shells

Vegetarian Salad Shells

I had fun making and eating this Happy Snail lunch. The snail is mashed potato with these eye picks and spinach details. I used a cookie cutter from the Ikea Woodland set to make the snail shape. Since I don’t like nori, I used spinach instead to detail the snail’s shell. As usual, I enjoyed drawing on pistachio shells.

Container: Wooden box purchased in Kyoto at Bento&co.

Contents: Broccoli, orange cheddar mashed potatoes, spinach, chickpeas, spiced tomato sauce, pistachios with food marker details, blueberries

Linking to:

I had these bear cookie cutters and decided to use them with rice.

Container: EasyLunchBoxes

Top: Cooked Nishiki rice, soy sauce, food coloring (face details), broccoli, carrot

Bottom Left: Blueberries, melon

Bottom Right: Post Great Grains Bar Undone Granola Snack Mix

I wanted to try to use chocolate in savory dishes instead of sweet. Today I have two lunches that include savory chocolate.

In the first meal I used a cocoa chili rub on top of homemade bread. It had a subtle taste. I also made beet hummus for the first time. I am not sure if I will make it again. It tasted alright but I could not get over the color. I am accustomed to hummus not being red. But the fresh vegetables with dip for lunch was refreshing so I need to revisit this idea.

Container: EasyLunchBoxes

Left Side: Breadstick with Cocoa Chili Rub, broccoli, celery, snow peas, radish

Top Right: Beet hummus with beet garnish

Bottom Right: Grapefruit

I made a chocolate mole sauce and served it with rice, cheese, and cooked frozen vegetables. The garnish is carrots cut into heart shapes.

Container: EasyLunchBoxes

Left Side: Basmati rice with cheddar, vegetables (green beans, rainbow carrots, and red pepper), and a mole sauce to taste (see recipe below).

Top Right: Kiwi

Bottom Right: Snow peas

Mole Sauce (adapted from a Cooking Light recipe for Cheesy Rice and Bean Strata)

2 tsp olive oil
1 cup minced onion
1 tsp chili powder
1 tsp dried oregano
1 (25 ounce) jar marinara sauce
2 tbs unsweetened cocoa

Heat oil in a large saucepan over medium-high heat. Add onion, chili powder, and oregano. Saute 2 minutes. Add marinara sauce; cook over low heat for 30 minutes; stirring occasionally. Remove from heat; stir in cocoa.

Store remaining sauce in an airtight container in a refrigerator for up to 1 week or freeze for up to 3 months Serve with any Mexican meal.

Happy Groundhog Day!

I made this meal for my husband to heat up (in the microwave) for dinner on a night that he came home late. He loves sauteed mushrooms. I choose applesauce as the fruit because he likes it warm.

Container: EasyLunchBoxes

Left Side: Groundhog – Nishiki rice shaped in plastic wrap, brushed with soy sauce, eyes and nose (dried blueberries), teeth (cheddar cheese), mushrooms sauteed in butter

Top Right: Applesauce with cinnamon

Bottom Right: Boiled zucchini with toasted pine nuts

Another Groundhog Day meal

Linking to:

I considered making a mermaid bento for a long time. Today I finally have one to share. I made her out of Cheddar cheese. She is a bit strange looking but I like her. I am sharing templates in-case you want to cut your own similar mermaid out of cheese. But for a better looking mermaid please see this link.

Container: EasyLunchBoxes

Left Side: Quinoa with black beans, (I used more bell pepper than the recipe called for), I cut the mermaid pieces from white and yellow Cheddar and used small dots of cream cheese to hold on her head and shells. I dipped toothpicks in gel food coloring for her face and belly button.

Top Right: Green and red grapes

Bottom Right: Plain Greek yogurt with blue sprinkles

Mermaid template  I used a heart cookie cutter for her face and the shells are a cutter from this set.

Linking to:

My 10 year old nephew loves bagels and chocolate so he requested this bagel lunch that looks like a doughnut. I melted some chocolate chips in the microwave and spread it on top of the bagel. He helped by adding some sprinkles.

This was my nephews idea but I did see something similar before at Mamabelly.

Container: EasyLunchBoxes

Left Side: Peanut butter sandwich on a bagel with melted chocolate chips on top and some sprinkles

Top Right: Carrots

Bottom Right: Clementines

Linking to:

These meals can be enjoyed for breakfast or anytime. Most of these were packed for a meal on the go and many are easy to put together. (The calories in these meals range from 240 calories to 373.5 calories). The Fruit & Nut Bar and Raspberry Muffins can be made ahead and stored in your freezer.

Fruit and Nut Bar Breakfast

The Fruit & Nut bar in this meal requires time to make and bake but it freezes well. I freeze it in individual portions.

Container: EasyLunchBoxes

Fruit and Nut Breakfast Bar with dried apricot, cherry, and blueberries (230 calories)

Breakstone’s Individual 4 ounce Cottage Cheese (90 calories)

Apple (26 calories)

Total: 346 calories

Fruit & Nut Breakfast Bar (8 servings)

1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
6 oz mixed dried fruit, coarsely chopped
1/3 cup chopped walnuts
1 cup low-fat plain yogurt
1 large egg
1/4 cup apple juice concentrate
2 Tbsp canola oil
Nonstick cooking spray

Preheat oven to 350 degrees F.

In a large bowl, mix all dry ingredients. Add dried fruit and walnuts.

In a medium bowl, combine yogurt, egg, apple juice concentrate, and oil.

Make a well in the center of the dry ingredients and gently mix in the wet ingredients until blended.

Coat a 9 x 9 x 13 inch pan with cooking spray. Spread batter in pan.

Bake 45 – 50 minutes until browned and toothpick comes out clean. Cool 10 minutes before slicing.

Slice into 8 equal servings. Individual portions freeze well.

Potato and Cheese Breakfast

This meal is easy to make with an extra baked potato from dinner. I put the sliced potatoes and cheese in silicone cups so I can heat it in the microwave but keep the other items in this meal cold.

Container: EasyLunchBoxes

6 oz baked potato, sliced (165 calories)

1 oz shredded mozzeralla cheese (80 calories)

Plain Green yogurt (90 calories)

Strawberries (20 calories)

Total: 355 calories

Hard Boiled Egg, Raspberry Muffin, and Walnuts Breakfast

My husband loves fruit muffins so this breakfast was for him. Muffins can be baked and stored in the freezer for a fast breakfast.

Container: ECO Lunchboxes

Raspberry Cream Cheese Muffin (142 calories)

Hard boiled egg (78 calories)

0.7 ounce Walnuts (130 calories)

Total: 350 calories

Ricotta, Tomatoes, Italian Bread, and Raspberries Breakfast

This red and white meal has a lot of cherry tomatoes and raspberries and was filling.

Container: EasyLunchBoxes

60 grams Italian Bread (162 calories)

123 grams Cherry Tomatoes (22 calories)

1/4 cup Ricotta Cheese (108 calories)

1 cup Raspberries (65 calories)

Total: 357 calories

Hummus, Pita, and Clementine Breakfast

I like to keep mini pita in my freezer for a quick meal.

Container: EasyLunchBoxes

2 Mini Mini Pitas (140 calories)

Individual Hummus (130 calories)

Clementines (70 calories)

Total: 340 calories

Apples, Cheddar, and Walnuts breakfast

I find fruit, nuts, and cheese to be a satisfying meal.

Container: LunchBots Trio

182 g Apple (95 calories)

1oz Cheddar cheese stick (100 calories)

25 grams Walnuts (164 calories)

Total: 359 calories

Avocado, Tomato, and French Bread Breakfast

I like avocado but do not buy it very often. This was a different breakfast for me but sometimes I like to mix it up.

Container: LunchBots Trio

1 cup diced Avocado (234 calories)

Tomato (22 calories)

30 grams French bread (81 calories)

Total: 337 calories

Quaker Real Medleys Oatmeal Breakfast

This oatmeal was a fast breakfast that could be stored in my pantry. It was easy to cook in my microwave.

Quaker Real Medleys – Blueberry Hazelnut Oatmeal (270 calories)

10 Hazelnuts (90 calories)

Total: 360 calories

Cream Cheese, and Berries Wrap

This may have been my first time eating a wrap for breakfast. I ate this with the berries still slightly frozen. It was fun to eat.

Large tortilla (200 calories)

1 cup mixed frozen berries (80 calories)

1 ounce 1/3 less fat cream cheese (70 calories)

Spread cream cheese on a large tortilla, add berries, roll up, and cut.

Total: 350 calories

Polenta with Beans Breakfast

I love polenta but usually make it myself. For this meal I used prepared and packaged polenta that I bought in my grocery store.

Container: EasyLunchBoxes

1 serving Polenta with tomato and white beans (188.5 calories)

Breakstone’s Individual 4 ounce Cottage Cheese with paprika (90 calories)

Apple (95 calories)

Total: 373.5

Polenta with Tomatoes and Beans (makes 4 servings)

1 pound prepared polenta (80 per serving)
14.5 Can of Diced Tomatoes (18.5 per serving)
15 ounce can white beans (90 per serving)
Nonstick cooking spray
Seasonings (optional)

Slice polenta into 1/2 inch slices. Put on a cookie sheet with cooking spray and aluminum foil and broil until lightly browned.

Heat tomatoes and white beans (and seasonings if desired).

Serve on top of broiled polenta.

Disclaimer:

I am not a nutritionist. I planned these meals based on previous knowledge and internet research. Since many sources have varying nutritional information for the same item, I do not guarantee the calorie counts.

For many of the recipes I used my food scale to weigh items. If you care about calorie counts I recommend buying a food scale. If you do not have a food scale, you can make the meal in the same container I used. You can then reference my photos for food quantities when making your meal.