It's rather officially summer now. We're home from vacation, swim team started today, and it's a gorgeous sunny day in Colorado.
As for lunch, there was an executive decision made to alternate bento and non-bento lunches, depending on the food and mood, as I had some recipes to try out that may lend themselves to bento at a future date. Today, however, we decided to use my pretty sushi plates, because we can. (They are dishwasher safe which makes them amazing.)
Today, the kids had an Asian chicken salad, curried corn muffins, carrots, cucumber flowers, sliced strawberries and raspberries with chocolate chips inside them. I loved the way the plate looked afterwards, so you'll be seeing more of the sushi plates soon.
Asian Chicken Salad
2 cans, canned chicken, or 1 large chicken breast (I cook mine in the mini-crockpot)
2-3 green onions, finely chopped
1/4 cup mayonnaise
1/4 cup toasted sesame salad dressing
1/4 cup toasted almonds
1 Tbsp sesame seeds
- Drain the chicken and place in batches in a mini-chopper to finely dice, set aside.
- Place toasted almonds in the mini-chopper and run till roughly chopped.
- Combine almonds, chicken, green onion and sesame seeds till mixed well.
- Add mayonnaise and salad dressing and stir till blended.
- Refrigerate immediately.
My favorite base corn muffin recipe:
1 c flour
1 c cornmeal
3 tblsp. sugar
1/4 tsp. salt
1 1/4 tsp. chili powder
1 c milk
1 stick melted butter or margarine
1 large egg
PLUS 1/2 Tbsp yellow curry powder
- Preheat oven to 400, spray muffin cups thoroughly with baking spray.
- Whisk all the dry ingredients together in a large bowl.
- In another bowl, whisk the milk, butter and egg together.
- Pour the wet ingredients over the dry ones and gently stir until the batter is evenly moistened.
- Bake for about 25 minutes or until a toothpick inserted into the center comes out dry.
- Cool for about 15 minutes before serving.