This bento is based upon my favorite foods from Thanksgiving and Christmas dinners. And, like those dinners, it has way too much food in it; I usually have to save some of it for later.
Contents
Turkey Sandwich on Whole Wheat Bread: I use Oscar Mayer Carving Board Turkey, which tastes very close to leftover turkey from a holiday meal.
Small Container Roasted Baby Potatoes: Cut 4 baby read potatoes into quarters and put them in a baking dish. Drizzle them with olive oil and sprinkle them with salt. Roast in a 400 degree oven for 30 minutes.
Mini Container Turkey Gravy: I just use canned or jarred gravy; this is to dip the potatoes in.
Insulated Container Green Bean Casserole: I just make this on top of the stove. Mix together a can of condensed cream of mushroom soup and half a cup of milk in a saucepan. Add 2 drained regular-sized cans of cut green beans and half a big can of French-fried onions. Heat and stir until it's hot and bubbly. Remove from heat and stir in the other half of the can of onions. Now it's ready to go into the insulated container.
Small Container Corn Bites: Mix up a small corn muffin mix (like Jiffy) with the ingredients listed on the package according to package directions. Stir in a 12 oz. package of frozen corn. Bake in a mini muffin pan according to package directions.
Small Container Honey-Glazed Baby Carrots: Follow the link for the recipe.
Celery Sticks Stuffed with Pimiento Cheese Spread: I've discovered Italian Rose Pimiento Cheese Spread, available at Walmart, tastes very close to the pimiento cheese my aunt Barbara used to make.
Fuji Apple
Mini Pumpkin Pie from Walmart
Sparkling Apple Cider
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