Today I tried a new lunch menu featuring teriyaki chicken meatballs. These meatballs were leftovers from dinner a few days earlier. I had frozen the cooked meatballs without the sauce and kept the sauce in the refrigerator. Because the sauce contains sugar, it stayed good in the fridge for a while, but if you plan to keep it longer than two weeks, I recommend freezing the sauce as well.
My daughter said she liked the lunch but thought it took too long to eat. She asked for a sandwich so she could finish quickly and go play. Interestingly, when I gave her a sandwich yesterday she said it didn’t fill her up. Kids can be unpredictable.
In The Lunchbox
Rice
I make extra rice and freeze it in single-serving portions. In the morning I just microwave one container for about three minutes, which makes packing lunch quick and easy.
Teriyaki Chicken Meatballs
I used leftover meatballs and reheated them. While the meatballs warmed in the microwave, I reheated the teriyaki sauce in a small pan and then simmered the meatballs in the sauce for one to two minutes so they were warm and glazed before packing.
Strawberries
Fresh strawberries add color, sweetness, and a vitamin boost. I rinse and hull them, then place them in a small compartment to keep them separate from the other items.
Cucumber Slices
Thin cucumber slices provide a crisp, refreshing contrast to the savory meatballs and rice. They’re simple to prepare and help round out the meal.
For this lunch I used a compact, insulated lunch jar that keeps hot items warm and prevents mixing with cold sides. It’s a convenient option for packing a variety of foods and makes mornings easier when you’re preparing school lunches.