The winner of the Back to School Bento Tips contest is...
With so many great ideas, it was really hard to pick a winner! But it finally came down to the great ideas from one busy lady: vesper h, who is a mom of 2, and works full time at a university. Here's part of her winning entry:
We make and freeze our bento staples on the weekends, which makes it easier for me to pull together a lunch in the painfully-early morning. I try to keep the freezer stocked with onigiri-esque rice cubes (formed in an ice cube tray), rice balls (formed with a small ice cream scoop), and more traditional triangle shapes formed in an ice tray we bought at IKEA. Other freezer staples: garlicky, spicy mini-kibbe, made with ground beef and bulgur; Italian-style meatballs; Southwestern-style mini chicken patties; purchased frozen dumplings; homemade cheese biscuits or cheese-and-ham biscuits; and bunches of homemade muffins—pumpkin, zucchini, oatmeal and gingerbread. All of these get warmed in the microwave before packing.
Leftovers from dinner are also bento staples—I can use up bits of cooked meat or pasta that are not enough to make a whole meal in themselves. (My thrifty self loves this). Unsauced pasta is a favorite bento item for my girls; sauced pasta not so much, as they don’t think it tastes great at room temperature.
We started packing bentos at the beginning of the last school year, and at first I was afraid my kids wouldn't be getting enough food. Those boxes look small! But it worked out so well--there was always plenty to eat, they always had a variety of healthy foods, and the lunches were always so colorful and pretty. I never realized what a difference that makes.
Be sure to check out the other great back-to-school bento tips and ideas - there's something for everyone, from moms making bentos for their kids to students dealing with dorm conditions. And teachers and other school employees too!
Thank you so much to everyone for entering!