Anyhow enough whining. here's what I got.
We start off with an eggplant parmigiana GF style. I saved some of the calories and fat by baking the eggplant and using fat free mozzarella. The texture of the GF breadcrumbs we're a bit undercooked tasting. Appparently the re-heat went fine for the eaters. So maybe some of the undercooked breadcrumbs soaked up the moisture to soften the texture.
I skipped some complexity and steamed some "microwaveable veggies". For folks trying to churn out a fast meal I cannot say enough about the microwave packs of veggies. It's good for you, no oil, low cal and fast to churn out. A bit of seasoning goes a long way here and you're done with a major component of your lunch. Big thumbs up from me.
The first minor side is a Pasta with Creamy Vodka Sauce. I cut a ton of corners here with some lighter cream (half and half) and less butter. I figured that the smaller portion should make up for any real badness contributing to lunch. I think the dish could have used the full pound of pasta instead of the 12.5 oz to soak up the sauce but again, I got wide acclaim for this bento so maybe it was the right mix.
Finally dessert. This came out more like a biscotti than it did a cookie. It's sweet, but not too sweet, and more crumbly that I would have expected from a cookie. The almond and lemon peel really came out making it a flavorful dessert.
- gluten free eggplant parmigiana
- Steamed vegetables
- Vodka cream sauce over pasta
- Polenta almond cookies