40 Days of Bento 2017 Day #2

Thursdays are usually rough days. I have back to back meetings at work, I know I have reports emails to send. I know it’s going to be an all around long day. And I still had to make my bento.

The night before I re-wrapped my ankle and calf. I’ve got achilles issues in both legs, high on the left and low on the right. It’s likely from the daily streak of 5K running in January. I’m also a terrible stretcher, so while I would have hoped to crack 300 miles by the middle of this month, but it’s not going to happen. Thursday I was a limping mess. I was gifted with 22 flights of stairs when the low pressure front swept through the area, so thanks, Garmin!

Thursday morning I knew I had to cook up some ground chicken I’d purchased earlier in the week. If there’s one thing I’m good for, it’s buying ground chicken and letting it rot in the back of the fridge. Today, something good was going to happen. and it was going to be in the form of chickin beakballs.

You heard me.

Beakballs. You watch. It’ll be a thing in no time.

I also had some asparagus and a zucchinni, and beets, so after I consulted some recipes for flavor and consistency, the beakballs were created. They have flavor without heat, and taste like chicken – which always seems to taste like nothing when left to it’s own devices.

Day 2

Chicken Beakballs (shut up, it’ll catch on)
Blanched Zuchinni
Pickled Beets (jarred)
Corn (canned)
Grape Tomatoes (for spacing)

Calorie Count: 455

Day 2 Bento Lunch
Day #2
#40DaysofBento

Chicken Beakballs for Bento Lunches

Chicken beakballs are a great finger food for bento lunches. They can be eaten at room temperature or warmed in a microwave for 30 seconds.

  • Prep Time: 10m
  • Cook Time: 10m
  • Serves: 4
  • Yield: 20-25 beakballs
  • Category:

Ingredients

  • 4 tablespoons Vegetable Oil
  • 2 Eggs, large, lightly beaten
  • 2 teaspoons Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 2 teaspoons Granulated Chicken Flavor Soup Base Mix
  • 1 cup Panko Crumbs
  • 1 pound Chicken, Extra Lean Ground

Instructions

  1. In a medium skillet, heat the oil.
  2. In a bowl, mix everything else up. Mixture will seem slightly wet. I would not add more Panko because that's how you get dry balls. (unintentional innuendo, but I'm leaving it)
  3. Scoop tablespoon size globs into your hands and roll into a sticky ball. This will seem difficult, but a wee bit of oil on your hands may help. I recommend rolling them all before frying so they'll cook all at once, or in a few batches. You should get 20-25 chicken balls. You want them small so they cook quickly and all the way through.
  4. Fry in batches of 8-10, depending on the size of yur skillet. turning to brown on all size. It will takw 3-5 minutes. Remove to paper towels to drain and cook batch #2.
  5. Allow to cool completely before bagging individual servings or adding to your bento box and closing the lid.
  6. Beakballs can be frozen or refrigerated for a few days.

Bento Box: FESTMÅLTID, 4.99 (at the time of this post). I purchased this box from IKEA and paid full price. I have not been paid for its inclusion in this post.

This post is part of the thread: #40DaysofBento 2017 – an ongoing story on this site. View the thread timeline for more context on this post.