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    152 Recipes

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    1 Reviews |  By IngridH

    From JustBento.com This is another of my lunchtime favorites! I usually use 1 small thigh, and put it in the marinade the night before. In the morning, I quickly cook, cool, and pack in my lunch with some vegetables for a complete lunch. Note- The smaller you cut the chiken, the faster it will cook through.

    Recipe #463107

    1 Reviews |  By IngridH

    From Just Bento.com This is a very simple beef recipe that I like to include in a bento box along with some rice and vegetables for an easy take to work lunch. I put the meat in the marinade the night before, then quickly stir fry it in the morning before packing into my lunchbox.

    Recipe #463105

    From Makiko Ito, via the Japan Times. I'm made this soup and really enjoyed it. There's just something comforting about a hot bowl of noodle soup! The original recipe calls for negi and yuzu, which I can't get, so I've replaced them with green onion and lemon.

    Recipe #463104

    3 Reviews |  By IngridH

    Lamb makes a wonderful burger. The natural flavors of the meat are complimented in this version by the spices, giving this a middle eastern feel. I like to serve these with recipe #461721 (see recipe 461721), but if you don't want to make the spread, top your burger with crumbled feta and whatever of the options below float your boat! I've written this to make 4 oz burgers, if you like yours larger, scale the recipe up to suit your appetite. Adapted from "Emeril at the Grill".

    Recipe #461722

    2 Reviews |  By IngridH

    This is adapted from "Emeril at the Grill", a cookbook I enjoy very much. I used this spread on lamb burgers, but it would also be great as a vegetable dip (thinned a bit) or a sandwich spread. The original recipe calls for mint, which I don't care for, so I replaced it with basil. Cooking time does not include time to chill.

    Recipe #461721

    Adapted from Cooking Light, December 2009. The original used salmon, and also included wilted spinach. Use whatever fish you like.

    Recipe #461208

    4 Reviews |  By IngridH

    Adapted from Cooking Light- September 2009. The original called for trout, but I often can't find it here, so I made this with Rockfish. I think any flaky white fish would work fine. I served this with orzo, to catch the sauce, but rice would work equally well.

    Recipe #461207

    2 Reviews |  By IngridH

    From Just Bento.com This is one of my favorite things to take for lunch! It's so simple, yet the salt brings out the wonderful flavor of the chicken, and crisping the skin in the pan makes it taste even better. I like to salt the chicken the night before, cover, and refrigerate overnight; then cook in the morning, although you could do the whole thing the night before.

    Recipe #461206

    4 Reviews |  By IngridH

    This is from Kentaro Kobayashi's book Bento Love. I make this for my lunchbox quite often, as it's so easy to throw together. The combination of the curry and rice vinegar makes a very flavorful marinade, which doesn't go bland being served at room temp, which is a bonus when you don't have the facilities to heat up your lunch! Any curry powder will do in this recipe, if you like the hot stuff, go for it! Note- this is meant to be a side dish. If you want to enjoy this as the main (or only) item in your lunch, increase the quantities to suit your appetite.

    Recipe #461205

    2 Reviews |  By IngridH

    This is adapted from Kentaro Kobayashi's book Bento Love, which I find to be a great resource for lunchbox ideas. I especially turn to it when I need help with vegetable ideas, and this is one of my favorites from the book. The cheese is my own addition, cheddar just goes so well with broccoli and ham! Note- This is meant to be a side dish, if you want it to be your main (or only) lunch item, increase the quantities to match your appetite.

    Recipe #461204

    2 Reviews |  By IngridH

    This is from The Barbecue Bible, by Steven Raichlen; modified to use just chicken thighs and serve 2. The original recipe serves 4, and uses a whole chicken cut into pieces. Time to make does not include time to marinate.

    Recipe #461168

    3 Reviews |  By IngridH

    Adapted from Championship BBQ Secrets for Real Smoked Food by Karen Putman. This is my favorite rub to put on anything that I plan to cook over fire. I just love the sweet, smoky flavor- it adds to what you're cooking, rather than overpowering the natural flavor of the food. The author also uses jalapeno pepper powder in this, but I've never been able to find it, so I've left it out.

    Recipe #461161

    1 Reviews |  By IngridH

    When I have fingerling potatoes, or tiny red potatoes, I like to make this as a lunch side dish. Typically, I make this in the morning, let cool while I get ready for work, and pack just before stepping out the door. The key to making this fast is cutting the potatoes very small- no larger than bite sized pieces.

    Recipe #460318

    Another recipe from Guam. You can use just about any fish you like for this recipe, just remember that cooking time will vary with the density of the fish and the thickness of the pieces.

    Recipe #458014

    Another recipe from Guam. Forget potato chips, try these instead!

    Recipe #458013

    2 Reviews |  By IngridH

    From Guam comes an interesting idea for using those overripe bananas!

    Recipe #458012

    4 Reviews |  By IngridH

    This was sent to me by a resident of Guam via an online gaming community. It is intended to be made in a rice cooker. Refer to your manufacturer's directions for the correct amount of liquid to use with this quantity of rice.

    Recipe #457836

    5 Reviews |  By IngridH

    From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal.

    Recipe #457830

    4 Reviews |  By IngridH

    From A Taste of Switzerland. A creamy cheese and radish salad, offset by a sharp, mustardy dressing. The author suggests serving this with boiled potatoes. If you can't find Tilsiter cheese, try Appenzeller, Vacherin, or Gruyere.

    Recipe #457828

    2 Reviews |  By IngridH

    From A Taste of Switzerland. Definitely comfort food! Potatoes, cheese,and bacon- who could ask for more! The original recipe calls for Rass cheese, which is a very pungent semi hard cheese. If you can't find it, use another semi hard cheese.

    Recipe #457823

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