Week O' Bento: Meals from 8/16-8/20

I am a bit behind on posting this week's bento images. It's been one crazy week (or should I say "month"). So, starting with today's bento (then moving Monday-Thurday)...

Friday

Lunch

Ojinga Bokkeum (spicy squid stir-fry)

Sigeumchi namul (seasoned spinach)

white rice

Snack

Edamame

The ojinga bokkeum was actually a different take on the base recipe from Maangchi. We had only a few of the vegetable ingredients, so the stir-fry had 1/2 of a huge white onion, extra carrots (though a bit old), only a few home grown scallions, and no green korean chile pepper. But one thing I love about more "rustic" dishes is that they tend to be flexible to a degree. This stir-fry turned out wonderfully, as usual.

Monday: I packed a small container of two chicken nuggest and some mac and cheese left over from my mother's Sunday dinner. I think I also had some snacks that I brought too, but I can't remember what they were.

Tuesday

Lunch

GF eggplant parmesan (using bread crumbs from homemade GF bread) with home made tomato sauce with old aged parmesan cheese on top of white rice

Wednesday

Top tier

Fried eggplant with mexican mix cheese and homemade tomato sauce over white rice

Bottom tier

Lentils and rice with carmelized onions

Cherry tomatoes from my mother's garden

Thursday

Top tier

Edamame

Bottom tier

Cheesy corn and rice with carmelized onions
Lentils and rice with carmelized onions

Snack

Blackberry Wegmans Yogurt

All in all, each bento was made quickly and of leftover food that needed to be used up. This was also an "Eat Down the Kitchen" week, which means we were trying not to go out and buy any groceries unless necessary (milk and cream cheese and yogurt being the exception, I believe). So, everything here was pretty much from items we already had waiting to be made into something delicious. Some were waiting longer than others, but all were nummy. :-)