I prepared tagliatelle (gluten-free, corn tagliatelle) with broccoli and added some smoked salmon* (it took the time for the water to boil and 5 minutes to cook pasta together with broccoli in salted water). The box is the one I use when eating pasta at work.
*I do not like to use canned food but, for emergencies, I always keep two or three packs (100 gr each) of smoked salmon and they help a lot in many recipes.
As a side dish, I prepared pumpkin flavoured with tamari and rosemary. I usually cut it myself but this time I bought 500 gr of already cut pumpkin from the greengrocer's and tasted it while packing the bento, it's good! And it took 15 minutes to cook (next time, I will cut the cubes in halves!).
I planned also Friday's bento, which I will fill with fresh ingredients that are very quick to cook, and I'm willing to end the week with no food waste. It makes me feel green :-)
For the planning part, I'm not using the regular bento-planner, I just write some bento notes in my pocket agenda because it is always in my bag and I can add new ideas any time.