What's In Your Lunch? Bento & Bistro Lunch Ideas

What’s better than a lunch packed by a mom?  I remember my mom packing me the best lunches as a child.  They were always packed so neat and tidy in whatever character lunchbox I had at the time (Minnie Mouse, New Kids on the Block, and Popples are a few that ring a nostalgic bell).  She even included a little note with a simple little drawing of a smiley face.  The lunches weren’t extravagant by any means – typically a sandwich, juice box, chips, and a snack.  It was the 80s.  Sugar was all the rage.  Something about those lunches though always stuck with me.  To this day, she still makes the best sandwiches (and lunches).  I even tell her she “makes the best” sliced apple. 

Fast forward to adulthood and I still enjoy packing a lunch.  I try to stay away from ordinary sandwich, chip, snack that I once enjoyed as a kid.  I like packing salads, wraps, etc.  In bistros and markets I noticed little “lunch kits” that you could purchase that included a protein, veggie, fruit, cheese, etc.  They looked delicious and I knew they’d be easy to recreate and even pack ahead for the entire week.  So I used my sectioned Gladware containers and put together my own “bistro box” which I later learned through my perusal of pinterest actually had the defined name “bento boxes”.  Whatever you call ‘em, it makes lunch easy to pack for the week and keeps you from getting into the boring lunch slump.  It’s a great way to use up whatever is left in the cupboards and fridge.

Below are just a few pictures of some of the simple Bistro Boxes I’ve packed.  There are sites devoted to bento boxes for adults.  There are even companies that sell containers for them, but you don’t need a fancy container to pack a lunch.

Why I love them: they’re transportable, save money and calories since you’re not eating out, and saves time when you pack them ahead for the week.  

Your turn:  Share your on-the-go lunch or favorite website for lunch ideas!  #tammytastes

Check out my board on Pinterest devoted to lunch/breakfast on the move.  Many of the pictures have the Weight Watchers points value with them.
 Follow Tammy's board Breakfast/Lunches On-the-Move on Pinterest. 

Some of the containers I use: Gladware sectioned containers, mini Dixie cups with lids, silicone cupcake “wrappers”, my favorite thirty-one lunch bags, Tupperware mini sauce containers, Ziploc stackable containers. 

 

Freezer Friendly Mediterranean Egg Sandwiches (or Egg Muffin Cups)

You can have your convenience and freeze it too!

The frozen food section has rows beyond rows of boxed convenience.  There's an entire section dedicated to early morning convenience.  Those frozen breakfast sandwiches are so easy to pop into the microwave each morning, but they can be a little costly and the sodium is pretty high.  I wanted something that was tasty and easy for my morning routine.  I get up early enough already, so I would rather not cook breakfast in the morning.  Here’s one version that I’ve tried out.  Bonus - they are freezer friendly!   

Gather the goods:
8 eggs
½ cup chopped baby spinach
4 sundried tomatoes, chopped
¼ cup kalamata olives, chopped
¼ cup Feta cheese
1 teaspoon Greek seasoning (I use Wildtree Opa!)
6 Light Multigrain English muffins, split 

Preheat oven to 325°. In a large bowl whisk 8 whole eggs.  (I used a large Pyrex measuring bowl so I could pour it easily).  Add chopped spinach, olives, sun dried tomatoes, feta, and Opa! Greek Seasoning; stir to combine.   

Prepare a Whoopie Pie or muffin pan with nonstick spray.  Add the egg mixture to the prepared pans.  If you are using a Whoopie pie pan, do not fill to the brim because the eggs will expand.   If you are using a muffin pan you can fill them to about a half-inch thickness.  Divide the mixture amongst the 12 portions of the pan.   

Bake for approximately 12-15 minutes, or until eggs are not runny.  The eggs will be puffier when you remove them from the oven.  They will “fall” just a little bit once cooled.


As they cool, place the 6 split English muffins on your work surface.  Once the eggs are completely cooled, place two portions on each sandwich bottom.  Place the top on the sandwich.  Wrap tightly in plastic wrap and store the 6 sandwiches in a large freezer bag.   

When you’re ready to enjoy, remove from plastic wrap.  Wrap in a paper towel and microwave for about 1 minute 15 seconds.  Flip over and microwave again for about 20 seconds or so.  Microwave times will vary but it is important to keep the sandwich wrapped so the muffin stays soft.  Enjoy!  6 servings, 6 WW points each

“Egg Muffin Cup” Variation:  Skip the English muffins completely and just fill up 6 sections of your muffin pan with the egg mixture.  This will lower the points to about 3  per muffin cup according to the recipe builder.  Once cooled, wrap tightly in plastic wrap or place in a small plastic baggie with air removed.  Store in freezer.  When you’re ready to reheat them, place them on top of a folded paper towel to catch the extra moisture while in the microwave. 

Why I Love It:  It’s convenient.  It’s tasty.  It’s easy to modify.  There are many options for these sandwiches.  You can bake just plain eggs, add a slice of Canadian bacon, and a slice of cheese.  I’ve made these using fat free pepper jack cheese and a Jimmy Dean turkey sausage patty with a egg whites.      

Your turn:  Share your version.  We want to see it!  #tammytastes

Blueberry Coconut Overnight Oats

Part of a healthy journey starts with preparation and planning.  We’ve all heard that breakfast is the most important meal of the day, but often times it’s the one we grab whatever is packaged and head out the door.  A few minutes the night before and you’ll have an easy  “grab and go” breakfast for the morning.  Overnight oats require just throwing everything in a container and letting it set in the fridge overnight.  I’ve done many versions of overnight oats.  Here’s my newest edition thanks to trying out Wildtree Hearty Oatmeal Mix-In Coconut.  The recipe below will “cost you” 6 if you are tracking. 

• 6 oz nonfat Greek yogurt, plain  (I use Fage’s 0%)
• ½ cup blueberries (I always have frozen blueberries in the freezer)
• ¼ cup quick oats, uncooked
• 1 tsp coconut (I used Wildtree Hearty Oatmeal Mix-in Coconut – it is DELICIOUS)

In a container layer Greek yogurt, quick oats, coconut mix-in, and blueberries.  I’ve layered these in mason jars or have thrown all the ingredients in a plastic container – there is no need to have perfect layers.  Let it sit in the fridge overnight.  Grab a spoon and enjoy your breakfast.  1 serving, 6 WW

Meal Prep:  Overnight oats are something I look forward to in the morning, so I don’t mind having it on repeat 5 times through the week.  To make life easier, I do all the prep work on Sunday so I can enjoy it Monday-Friday.  I buy a large container of the plain Fage yogurt and divide it out into 5 containers.  I measure out the other ingredients and keep those separated in small baggies so it makes it even easier to assemble the night before.  You’ll have a little bit of liquid in the container of plain yogurt if you measure it out into 5 separate plastic containers.  There is no need to strain it!  The liquid will be mopped with all that deliciousness you’re adding. 

Why I Love It: It is so easy to change up the recipe and substitute whatever you have on hand.  The combinations are endless.

Your turn:  Try it out and share your version!  #tammytastes