Shrimp Bento

I haven't been showing as many Bento lunches lately, being off school with the holidays and all. This is a photo of one I took today. I told you that I really liked that Cilantro Shrimp so much I would make it again! It was almost as good cold. In fact, this whole meal was cold, seeing that I had to use frozen strawberries. I absolutely refused to buy fresh ones at the price Walmart was charging this week!

The cucumbers are placed on a skewer. That made them fun to eat, although some of the centers did get a bit wiggly. I made a delightful fat free, sugar free marinade for these. It definitely made a bigger cucumber fan out of me. I have often added them to salads, but seldom made them the main ingredient. This way, the are light and slightly sweet.

Lisa's Marinated Cukes

1 cucumber
1/4 cup white vinegar
2 packets Truvia or equivalent sweetener
a sprinkle of garlic powder
a sprinkle of onion powder

Slice the cucumber into disks. You may peel the edges into strips for a pretty effect. Mix the marinade ingredients and pour over cucumbers. Marinate over night or for several hours. To serve, drain off remaining marinade.

A full cup of cucumber slices has only about 4 carbs and 16 calories. That's a pretty good nutritional bargain. They are also said to aid digestion and help lower cholesterol.

For dinner tonight, we had Teriyaki Chicken as a Freezer Favorite. It is so good just to add some already prepped meat to a skillet. Just a quick veggie on the side and dinner is on the table. On super busy Fridays, this is always a blessing to have a no brain meal. Sorry no photo this time. We did have some leftovers with no bigger guys around, so maybe I will feature them in a salad. Be sure to check back in.