Today I tried a new lunch menu using leftovers from a few days ago. The star of the meal was teriyaki chicken meatballs that I had made for dinner earlier in the week. When I stored the leftovers, I froze the meatballs without the sauce and kept the sauce in the refrigerator. Because the sauce contains sugar, it tends to be more stable in the fridge than plain liquid, but if you plan to keep it longer than a couple of weeks I recommend freezing the sauce as well to maintain the best quality.
My child—who I call “Munchkin”—said she enjoyed the lunch, but grumbled that it took too long to eat. She asked for a sandwich so she could finish quickly and go play. It’s funny how kids’ appetites and preferences change from day to day: yesterday a sandwich wasn’t enough and she complained she was still hungry, while today she wanted the fastest option possible. Packing lunches for kids often involves balancing what’s nutritious with what actually gets eaten.
In The Lunchbox
Rice
For convenience I freeze leftover rice in single-serving containers. In the morning it’s an easy microwave reheat—one frozen portion warms through in about three minutes. Freezing rice in individual portions saves time and reduces waste. When reheating, you can sprinkle a little water over the rice or cover it briefly so it steams and stays moist rather than drying out.
Teriyaki Chicken Meatballs
I prepared the meatballs a few days earlier and froze them plain. To reassemble the lunch, I microwaved the frozen meatballs until hot, while warming the leftover teriyaki sauce separately in a small pan. Once the sauce was simmering, I added the meatballs and cooked them together for one to two minutes so the flavors melded and the meatballs were glazed. The full recipe for the teriyaki chicken meatballs is available on my recipe page; in this lunch I focused on quick reheating and glazing to make the leftovers taste fresh.
Strawberries
Fresh strawberries add a sweet, juicy contrast to the savory meatballs and rice. I washed and hulled them the night before and stored them in an airtight container so they stayed bright and ready to pack in the morning. Including a fruit like strawberries helps round out the meal with natural sweetness and a fresh texture.
Cucumber Slices
Cucumber slices provide a crisp, hydrating element and a cool contrast to the warm rice and meatballs. To keep them crisp, I pat them dry after washing and layer them on a paper towel inside the container. Thin slices or coins fit neatly in bento-style boxes and are easy for small hands to pick up.
For this lunch I packed everything into my Zojirushi Ms. Bento Lunch Jar, which works well for keeping warm items separate from fresh produce. Using a reliable lunch container and simple meal-prep habits—freezing single servings of rice, storing sauces appropriately, and prepping fresh fruit and vegetables in advance—makes weekday lunches faster to assemble and more enjoyable to eat.
Overall, this lunch was a good reminder that a few minutes of planning and smart storage techniques turn dinner leftovers into a convenient, balanced midday meal. If you like the idea of teriyaki meatballs in a lunchbox, try freezing portions of the main components and reheating them separately when you’re ready to serve—you’ll get the best texture and flavor with minimal effort.