Tuesday, June 17, 2008

Boot Camp- Bento #11

top: blanched asparagus with lemon artichoke pesto, mushroom sauté in whole wheat filo alongside previously frozen homemade chicken-pineapple meatballs
bottom: basil frittata with a roasted balsamic sweet pepper topping and cherries
side car snacks: not today

TIME: 15 minutes (including cooking the filo pastry)

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