Monday, May 16, 2016

Reusable Bento Style #lunchboxes for Prep and Meals

Its time for another #ProductReview. I am so excited to try the 3-Compartment Bento Box / Durable Plastic Lunch Boxes Sets, Meal Prep, Portion Control Containers,Food Storage [10 Pack] by Prefer Green. The set of #lunchboxes sells for $14.99 here on amazon.

My initial thoughts were not that great. The plastic these are made of is quite thin and I wonder how many reuses I will get out of these boxes and lids. They are listed to be dishwasher, microwave (reheating only, not cooking) and freezer safe.
So, what should I do with 10 bento style reusable meal boxes? I think I should make some lunches and dinners that will be simple to eat. My plan is to use some as direct from the fridge meals, another few as freezer meals and the rest as meal prep. This is one time I wish our microwave was working. I guess I'll have to use a neighbor's microwave to test the microwave safe claim. 

I'm really excited to try them out for meal prep. Here's an initial list of what I think I will use them for:
I also have a flight coming up this week and already have one box packed with a Greek pasta and veggie salad I made, a chicken salad sandwich and a small treat. I really appreciate that each well in the bo is a different size. So when I want to fill up the box, but not fill up on treats, I use the smallest one for the sweet ending to my meal.

1. Omelette or quiche ingredient prep
2. Stir fry veg prep
3. Salad topping prep
The idea being that I will chop and portion all of the ingredients that will work in the above recipes all at once. 

The Greek pasta and veggie salad is so simple to make and, I think, is very flavorful. Here is how I made it:
Cook your favorite bite sized pasta till done, drain and set aside. 

While the pasta is cooking, prep the rest of the salad ingredients (great way to use the Bento Boxes by PreferGreen!)
>feta cheese, crumbled
>olives, sliced
>fresh baby spinach, chiffonade (cut into ribbons)
>carrots, shredded
>fresh broccoli, cut into very small pieces - about 1/2" "trees"
>fresh zucchini "noodles" - used the new Pampered Chef Spiralizer with the spaghetti blade for these
>pine nuts, toasted (optional)
Basically, toss everything above with the cooked and cooled pasta in the ratio that you like. Add Greek dressing - I used the dressing from Ken's Steakhouse - and toss well. Add toasted pine nuts on top if desired. You could also add diced fresh tomatoes or grape tomatoes, cauliflower and any other vegetable you want.

I suggest letting it marinate at least 4 hours, but overnight is best.

I received this product at a discount or free in exchange for an honest and unbiased review.