When I made apricot-glazed pork loin, I portioned out the meat into 3-ounce servings, several of which I froze. When I got home the other night at 11PM, I knew I had to prepare meals for the coming days. Having enjoyed the tofu stir-fry, I considered making pork fried rice. Looking at the back of the bag of rice, I saw that the cooking time was 45-50 minutes. Beside the rice, I looked at the quinoa, which cooks in less than half that time. In the freezer, I found a bag of Brussels sprouts that I got for free using a Kroger coupon. With that, I made Pork Fried Quinoa with Brussels Sprouts.
In preparing this meal, I stretched the 3 servings of pork into 4 protein servings by adding eggs to the stir-fry mixture, which is also protein-rich because of the quinoa. I’ve started adding berries to my bento boxes so I’ll have a healthy, sweet treat at the end of the meal. I find that silicone cupcake molds are perfect for this, as recommended by MyBentoMeal.