Mason Jar Meals - Lunch & Dinner
Looking for quick and easy meal prep inspiration? It's important to feed our bodies nutrients regardless of how busy our schedule is - planning ahead and creating grab & go meals is a perfect way to help us achieve this! Skip the Culver's drive thru and check out these mason jar meal prep ideas instead. Easy and tasty!
Mexican Vegan Burrito Bowl Mason Jar Salad - Chipotle Style!
Serves: 4 servings
2 cups cooked brown rice (or you can use white)
1 can (14 oz) black beans
1 onion, sliced
2 green peppers
1 can corn
1 jar (8 oz) salsa
2 cups lettuce (optional)
1 tbsp oil
Heat the oil in a non-stick frying pan over medium-high heat.
Add the onion and green pepper slices and cook, stirring every minute, for 5 minutes.
Remove the onion and pepper slices from the frying pan and let them cool completely before adding to the mason jars.
Mash the avocado with a fork in a bowl and squeeze the lime over it. Mix the mashed avocado with lime juice until combined.
Divide the rice between 4 mason jars and put it on the bottom of the jars.
Put the beans on top of the rice.
Put the cooked onion and green pepper slices on top of the beans.
Put the corn on top of the onion and pepper slices.
Put the avocado on top of the corn.
Put the salsa on top of the avocado.
Add lettuce leaves on top (press them into the jar so they fit).
Close the mason jars and refrigerate for up to 5 days.
Vegetable Minestrone Soup
1 to 2 teaspoons chicken or vegetable base
¼ teaspoon oregano
2 tablespoons tomato sauce
½ cup frozen vegetables
½ cup canned beans, rinsed and drained
1 cup zoodles (zucchini noodles)
Chicken Rice Soup
1 to 2 teaspoons chicken base
½ cup cooked chicken, diced or shredded
½ cup cooked rice or quinoa
½ cup frozen peas and carrots (use frozen because they’re already par-cooked)
Fresh dill and parsley to taste
Salt and pepper
Greek Mason Jar Salads
2 tablespoons fresh-squeezed lemon juice
1 teaspoon red wine vinegar
⅓ cup extra-virgin olive oil
1 clove minced garlic
¼ teaspoon dried parsley
¼ teaspoon dried oregano
coarse salt and fresh black pepper
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1 small zucchini or cucumber, peeled, seeds removed and cubed
⅓ cup kalamata olives, cut in half
1 can chickpeas, drained, rinsed and patted dry
1 small red onion, thinly sliced
⅓ to ½ cup crumbled feta
2 - 3 vine ripened plum tomatoes, chopped or ½ pint grape or cherry tomatoes, cut in half
3 tablespoons pine nuts
5 - 6 cups chopped romaine hearts, washed and dried well
2 - 3 cups fresh baby spinach, washed and dried well
In a small bowl whisk the lemon and vinegar together. Slowly whisk in the oil then the garlic, parsley andoregano plus a couple dashes each of salt and pepper.
Divide the dressing among 3 quart-sized mason jars, spooning it into the bottom.
Build the salads in layers, dividing evenly amongst the three jars, starting with the zucchini and ending at the pine nuts.
Alternate the romaine with the spinach, layering it or toss them together and add small handfuls at a time. Gently pack them down - the less air in the jar the fresher they'll stay.
Seal tightly and store up to 3 days in the refrigerator. Maybe longer.
To serve - pour into a bowl.