So as we get back to it, I’ve got five new Bento recipes for you!
Most of them are easy peasy, not too much time involved, yet they’re healthy and balanced and nutritional. Which is what we need right? Good foods that are not only good for you, but good for your pocketbook and good for your time, which we all know is precious. This is a great Monday morning recipe, because if you’re like me, during the winter, on the weekends, chili is a staple. We make ours vegetarian because we don’t do much in the way of meat, but if you want, add some soy crumbles, or tofu, or even meat if you’re a meat fan.
Also, I paired carrots with parsnips for this lunch. Parsnips are a mild winter veggie that resemble carrots quite a bit. They’re very good and tend to take on the taste of things around them, in this case, the ranch dip which is made from ranch seasoning and fat free sour cream.
Also, you can use a little food cutter (they resemble mini cookie cutters) to slice up your kiwi in different shapes.
For the wheat crackers, feel free to use any whole grain, low in salt crackers, or throw a hunk of whole wheat artisan bread in there!
Today's Menu:
- Vegetarian Chili
- Wheat crackers or whole wheat bread
- Kiwi flowers
- sliced parsnips and carrots with ranch dip
Cost per lunch: 62¢
Kid Rating:
| Prep Time | Cook Time | Ready In |
| 5 min | 0 min | 5 min |
| Servings | Calories | Fat | Carbs | Protein |
| 1 | 396 | 9 | 63 | 16 |
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