Tuna Noodles Bento in my new Frigoverre

Tomorrow’s lunch is leftover tuna noodles in my new Frigoverre glass container. I’ve heard people rave over these containers, and I like the idea of glass over plastic. It means I don’t have to worry about reheating in the microwave, and even better – these Frigoverre containers are made to go in the freezer too! That means I can make a bunch of lunches ahead of time and stick ‘em in the freezer. I bought two of these, and I may get another.

Lunch is pretty basic, some fruit salad made of strawberries, pineapple, watermelon and grapes, a quartered chocolate chip cookie and some tuna noodle salad. No real recipe for the tuna noodles, I kinda just winged it. I mixed up some egg noodles with a can of tuna in olive oil, some leftover shredded italian cheese we had in the fridge, and (gasp!) cream of mushroom soup. I know, cream of mushroom is horribly lazy. But I didn’t realize we were out of milk until halfway through so I couldn’t even really make my own sauce. Topped it off with some breadcrumbs, pine nuts, and parmesan. Pine nuts because I found them digging around the cupboards and parm because everything is better with parm.

on the menu:

  • tuna noodles
  • fruit salad
  • sweet corn
  • chocolate chip cookie

Get your own Frigoverre!

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