Lettuce in meatballs? I know it sounds weird, but it really works. Tons of chopped lettuce and onion in the meatball mixture gives them an interesting crunchy-crispy texture when freshly cooked. (Picky kids may object to that texture, just because it's different, but give them a try!) After a time, especially if the meatballs are frozen, the texture disappears, but the meatballs remain juicy and succulent. Plus, the vegetables lighten up the meatballs and lowers their per-ball calore count without sacrificing flavor. The meatballs are simmered in a thick, flavorful tomato sauce.

This is a really versatile recipe that can be kept in the refrigerator for a few days, or put into your freezer stash. You can make this for dinner and serve it over hot pasta, and set aside some for your bento the next day. It goes well with pasta or rice, can be a filling for a assemble-at-lunch sandwich, and so on.

I love cabbage rolls, whether rolled or deconstructed, but regular sized ones are a bit too large and sloppy in my mind to put into all but the largest bento boxes. These are little bento sized cabbage rolls, just a bit bigger than a ping-pong ball. They aren't too showy to look at, but are deliciously juicy hot or cold. They are kept compact and slim by using napa or Chinese cabbage instead of regular cabbage leaves, since napa cabbage leaves are thinner and more tender, and using the smaller inner leaves that are about 10 inches (25cm) long.

Another feature of these mini cabbage rolls is that I tried making them in a rice cooker, and they came out great. I've also given instructions for making them on the stovetop, but if you're looking for more ways to utilize your rice cooker, you may want to try it out that way.

Here's the great bento idea of the week from the bento community - cucumber ribbons from MJ!