I got this recipe from the latest issue of Clean Eating Magazine and it's super easy delicious and the ingredients are pretty basic. The results are impressive and YUMMY!

Submitted by ICIBIU

If you can find ready-made pizza dough, this comes together really fast. I'm fortunate to live near a Trader Joe's where I can buy freshly made pizza dough that doesn't come in a can.
I also make my own Italian seasoning, using equal parts oregano, marjoram, basil, thyme, rosemary and whatever else you like.

It's delicious!

Submitted by FOODIEWIFE

taken from www.justbento.com

The key is to salt the chicken meat, then let it rest for a while. This causes the chicken to exude excess moisture, and firms up the meat. It does mean you need to plan ahead a bit to allow for the resting time, but it’s well worth it. You might wonder if a chicken dish can be so good with just salt and a little pepper, but it really is!

Submitted by BENTOLUNCHES

Taken from www.justbento.com

A soboro is rather like furikake, except that it’s moister. It’s used like furikake in many situations - sprinkled onto rice, folded into other things like eggs, and more. Soboro can be made of ground meat, flaked fish (though fish soboro is often called oboro instead), or egg (egg soboro is often called iri tamago, just to keep you confused!) Meat soboro (niku soboro) keeps for about a week in the refrigerator, and freezes beautifully, making it a great bento johbisai or staple for the omnivore.

This is a fairly universal recipe that you can use for ground meat of any kind - beef, pork, veal, turkey. I would use another formula for chicken, which has a more delicate flavor. (But ground chicken isn’t available here, so I don’t make chicken soboro that often since I have to grind up the meat myself.)

If you use a very lean meat, such as turkey, you may want to add a bit more oil. My preference is to use lean ground beef (in the U.S. about 90% lean).

this recipe uses 93% lean

Submitted by BENTOLUNCHES

This is the perfect bento filler. This recipe is from www.justbento.com

Submitted by BENTOLUNCHES