A mason jar meal (my 6th PFB challenge) UPDATE: You can VOTE FOR ME HERE, if you’re so inclined.
I love mason jars. They are perfectly portioned, retro, convenient, and reusable. They are affordable, accessible, versatile and stylish. They contain, shake, serve and store. And they travel. Here is what I served: I wanted a meal that tasted freshly made, even after sitting for hours in a jar. Put dressings and heavy items on the bottom, foods to stay crisp and fresh at the top. Chickpea and chicken salad: Rinse and drain a can of chick peas.
Homemade bagel chips: Slice several bagels in half. Pesto pasta: Cook penne pasta and drain, reserving 1/4 cup of the water. White wine sangria (adapted from this Martha Stewart recipe): In a saucepan, combine and heat 1/2 cup water, 1/4 cup honey, the zest and juice of a lemon, six whole cloves, and two cinnamon sticks over medium heat to a simmer. The beauty of mason jars is the pretty package. To test the freshness, I prepared my mason jar meal in the morning and we dined in the evening. The Best New Way to Bring Your Lunch. I’ll admit it—my workday lunches can get pretty boring.
I always think I’m going to finally make use of all those delicious recipes I’ve been pinning away, but then nighttime rolls around and I’m too busy watching really important things like The Bachelorette and Vampire Diaries. And then morning comes, and I’m running around like a headless chicken and I’m lucky if I remember my keys and bus pass on the way out the door, let alone find time to throw a tasty lunch together. But with a teensy amount of planning, delicious lunches can be just a few easy steps away. All it takes is a trip to the grocery store on a Sunday afternoon, a couple pantry staples, some mason jars, and an hour of your time. Why mason jars, you might ask? There really are only two rules to the mason jar salad: Start with the dressing or sauce, and end with the lettuce and herbs.
The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! Avocado Egg Salad. Years and years ago, I had lunch with my mom in Tulsa.
I’d just been to a hair salon to try to reverse the tragic effects of having used Sun-In on my hair that entire summer, and my mom and I were celebrating that the hairdresser had successfully been able to change my hair from shocking pink to a passable strawberry blond in just a couple of hours. It was cause to celebrate! The lovely little restaurant where we lunched served an avocado egg salad on a soft whole wheat tortilla.
At the time, I thought it was the most delicious thing I’d ever tasted. To this day, it remains one of the more memorable lunches I’ve ever had. Yesterday, I whipped up my version of the egg salad. Today, I’m on the search for Sun-In. The reason I had the idea for egg salad is that I had all of these peeled hard boiled eggs leftover from last weekend. Slice them in half, and throw them in the bowl of a food processor. Halve a couple of avocados, pop out the pit, and scrape the good stuff into the bowl. Mason Jar Salads! SO....this is the beginning of week 3 on Weight Watchers and I am enjoying big success!
6lbs gone so far and I can already feel a big difference. Here's something that has saved me AND encouraged my husband (Mr. Honey Bun and Mountain Dew), and my kids (no tag names needed), to eat healthier without even realizing. So, here is our take on Mason Jar Meals, specifically Mason Jar Salads Our first step: Hunting and Gathering. Our next step: cleaning, cutting, chopping. Then, assembly. Here are a few tips: 1. 2. 3. Here are some of our recipes: Poppyseed: Layer, in this order: -poppyseed dressing -carrot shreds -green peas -pineapple -blueberries -raspberries -lettuce Asian: