Mason Jar Meals: Discover Simple and Easy Mason Jar Meal Recipes That Taste Incredible Today

Ann Wright

©2014 Ann Wright

Table of Contents

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Introduction

Chapter 1: Living the Good Old Habits

Chapter 2: Cushy-Lushy Breakfast Meals in a Jar

Chapter 3: No Sweat Savory Lunch or Dinner in a Jar

Chapter 4 Salad Snaps in a Jar

Chapter 5: Easy Peasy Desserts in a Jar

Conclusion

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Introduction

I want to thank you
and congratulate you for downloading my book Mason Jar Meals: Discover Simple
and Easy Mason Jar Meal Recipes That Taste Incredible.

This book contains
proven steps and strategies on how to become truly wise in the kitchen and
smart in your food choices by making best use of Mason Jar Meals. Save time,
money and space in your pantry and fridge without undermining the food quality,
taste and health benefits, and more importantly, your weight.

Here’s an
inescapable fact: you will need to find out why Mason Jar Meals have garnered a
remarkable attention in the market, and then become a true believer of this
gorgeous glass jar's priceless value. It's all in this book!

If you do not
develop your skill in preparing healthy meals at home using Mason jars, you
will never discover the surprising advantage of this humble tempered glass, and
just kick the chance of saving yourself and your money from the food minefields
selling tempting treats stuffed with hidden hazards to your health. Save your
pocket before you end up with regret!

It’s time for you
to become an amazing Mason jar chef de cuisine in your own abode.

Chapter 1: Living the Good Old Habits

While there is a diverse number of diet options
that have become run-of-the-mill nowadays promising similar benefits like
losing weight, staying fit and more, most of us have flouted the crucial fact
that not all those that are popular are effectual in the absence of proper
exercise and adequate rest. Withal, people at present subsist a common
lifestyle of being on-the-go, making fast-food chains and food stands their
convenient outlet to snatch a quick meal. Processed meals served by these
establishments usually gravitate the appetite because of the appealing ads,
driving people to buy and breathe a word about it without even considering the
unseen hazards to their health. It is a common knowledge that fast meals
generally contain large amount of fat and high levels of sodium and other
chemical additives. Habitual intake of these edibles may lead to poor cognitive
performance, obesity, increased cholesterol and sugar levels, liver and heart
diseases, yet some people still turn a blind eye to this practice.

At present, many of us still
have not kicked the habit of preparing delicious home cooked meals everyday.
Four reasons:

1. It saves us money.

2. It allows us to control the amount of salt
and fat in our recipes. (Usually outside food has higher levels of them which
often cause weight gain and increase the arterial plaque build up leading to
clogged arteries.)

3. It gives us freedom to omit or substitute
ingredients that we dislike or add ingredients that we please.

4. It helps us create a balanced meal.

This routine also comes in four phases, too.

1. Meal planning and procurement of
ingredients

2. The mise en place - This refers to
preparation from washing, cutting, chopping and arranging the ingredients.
(Advance preparation helps when food needs to be rustled up on occasions.)

3. The "pot and stove" phase - This
is when the ladles come in handy!

4. Doing the dishes after meal

Now
what's the number one hitch? Time. Home cooking is a time consuming effort.
Let's face it. 80% of our waking hours is usually devoted to working, including
traveling from home to work back and forth. The amount of time spent in the
kitchen is often contingent on how much time we have left before going to work
or bed. It also depends on our "appetite" to do the kitchen work. For
some, there may be different stumbling blocks.

Have
we ever wondered how our folks and grand folks managed this despite their busy
working lives before? The idea is simple. They have lived with the norm of
preparing meals in advance and storing them for later consumption.       One time deal of cooking equals one week
of ready to grab meals (at least from our own fridge). How brilliant is that?
Taking some food to work for lunch or dinner, depending on shift, was also a
common practice. Well at least now we can just pop them in the microwave oven,
which most workplaces provide.

What are the advancements?

While
the method of storing food has been existent far advanced in years, a great
deal of trendy food containers have emerged in the market nowadays. Mason Jars
have scooped a significant degree of popularity influenced by various social
media blogs, posts and "homely" inspired restaurants, coffee shops
and other food establishments.

Here's a fun fact: Mason Jar was invented and
patented in 1858.

Just
imagine how this has become a hot trend nowadays. While some only find it a hip
and pretty jar, in truth, Mason jars are utterly way better and safer than
plastic containers, in case we all know the pitfalls of using the latter. Best
of all, Mason jars are multifunctional.

Why Mason Jar Meals?

Aside
from its many-sided uses, Mason jar has become more popular for its chic
utility as food storage.  This humble
tempered glass jar has charmed the hearts of many. This is, more than anything
else, the reason why Mason Jar Meals reaped a dramatic regard in the market.

Here are the many benefits of Mason Jar
Meals:

Meals on-the-go. Healthy
homemade and chilled Mason jar meals can be heated quickly and ready to eat!
Plus, it's portable so you can easily keep your leftover and transport without
a hassle. You'll completely forget about queuing up your cars for drive thru
meals. Mason jar meals, in small to medium sizes, are certainly grab and go. Best
of all, the food looks a lot more appealing when inside the jar.

Apportion. With Mason
jar meals, you can properly allocate servings for your meal, enabling you to
manage your calorie intake. It is always nice to be in control of what you eat
and how much you eat, a very important way of body weight management. With
portion control, say goodbye to obesity!

Save.  Save all those leavings from being wasted. Mason
Jar meals are great ways for leftover keeping. Since the jar is microwave-safe,
we can easily reheat the food in the oven the next day (just remember to remove
the lid when heating), and then meal is ready in a pop! This definitely saves
us time and money, while cutting down food wastage.

Organize. An overcrowded
and higgledy-piggledy fridge could be an eyesore, often makes us forget that we
have leftovers that had been sitting there for weeks and ends up tossing them
to the trash bin. Mason jar meals may either take up space or help make more
room in the fridge depending on the size and volume, and the food contents are
easily seen through, allowing you to control what jar goes in front and behind.
Organizing food in the fridge has never been this neat and trendy.

No Mess. As long as we
have tested the Mason jar seals, leaks and spills would be less of our worry
when transporting the food to and from different places. We also have to make
sure that the jar is cushioned in case it breaks, which may happen on occasions
either controllable or not. Pretty simple: There's food inside so handle it
with care. Even better, grease is easily washed off compared to plastic
containers, making it safer for us to reuse next time.

It is also good to keep in mind the benefits
of Mason jars per se:

1.
Affordable

2.
Dishwasher safe

3.
Non-plastic ~
does not contain Bisphenol A which is harmful to health

4.
Re-usable

5.
Stain-proof ~
easy to wash

6.
Environmentally
friendly

Mason
Jar Meals are easy to make ahead. Whether you are preparing meals for the week,
or concocting something for a picnic or family visit, or just simply rustling
up something for your own consumption later in the day, Mason jar meals will
surely save you time and money.

If
you are new to bottled up meal concept, you will surely find great pleasure
making a handy vegetable salad without all the waterlogged greens, with
toppings looking great inside the clear tempered glass jar.

Meal
planning is a perfect way to start your Mason Jar Meal operation. But before
you take the plunge, make sure that you know the basic things you should be
ready about.

One
week cooking marathon can be very overwhelming, especially if you are not used
to preparing a dumbfounding magnitude of meat sitting right in front of you
waiting to get chopped. Great deal of cooking can also be dissuading as it
could taper off the time you get to spend with your loved ones over the
weekend. But this shouldn't be the case with Mason Jar meals, as this can
become a great excuse for spending quality time with your family. This is
something, for sure, you will enjoy making together with your family members.
Above all, Mason Jar meals are incredibly easy to prepare!

Let's Get Started!

Plan
your meals for the whole week. Consider the ones you will serve at home, your
kids will take to school, and yours to work. Procurement of the ingredients
then follows.

Make
sure to wash thoroughly and dry your Mason jars and lids. Pint-sized jars are
perfect to take to work and school, while half-pint jars are ideal for snacks,
and the larger ones are great for servings intended for two to three people.
Lay them all out in one area so it is easier for you to know which jar gets
filled first.

Before
you hit the stove or oven, make sure that all the ingredients and tools needed
are ready. This is when the mise en place comes in. Ensure that the kitchen is
immaculately clean before you even begin all these preparations. Kitchen
counters must be clear from any clutters, and the dishwasher and trash bin must
be emptied. This is a great way to start since volume cooking can be confusing
if you start with a cluttered kitchen.

Here are some practical cooking tips:

1.
If your meat
is frozen, thaw it in the microwave, or a few hours in the fridge, or soak it in
cold water. Never thaw raw meat on your kitchen counter because harmful
bacteria can multiply very rapidly at room temperature.

2.
Blanch or
cook all your vegetables ahead in a large pan. It would be convenient if you
use the timer so you will be reminded which veggies need to be removed from
heat first and avoid ending up with mushy greens. You can use the same system
when cooking similarly flavored meat in order to save time, effort and energy.

3.
Dovetail
activities together! You can fry the sausage while boiling the eggs and pasta,
and sauté the garlic, onion and ginger while you are cooking the meat and
vegetables. This definitely saves you time.

4.
Manage the
mess as you go. You can free up a valuable work space when you combine cooking
and cleaning. You wouldn't want to see unsightly mess while cooking. This will
also save you from clearing up a bunch of mess at the end of the whole process.

5.
Allow the
cooked food to cool before putting them in the jar. We do not want to trap the
steam in the container. Bacteria thrive in moisture, and the condensation will
encourage the growth of these organisms vigorously, causing rapid food spoilage.

Jar-Filling Tidbits

As
suggested in the earlier section: Make
sure to wash thoroughly and dry your Mason jars and lids. Pint-sized jars are
perfect to take to work and school, while half pint jars are ideal for snacks,
and the larger ones are great for servings intended for two to three people.
Lay them all out in one area so it is easier for you to know which jar gets
filled first.

Always
start with the dressing on the bottom, and layer the ingredients according to
its mass. Pile up from hefty to light and delicate ingredients. Example: meat
on the bottom, veggies and herbs on the top.

One
great way to delight yourself and your family is by arranging the ingredients
in layers equally and with arty color combination. This will make your food
more pleasing to the eyes and will surely heighten your kids' appetite!

Cheers
to the Recipes!

The very goal of this book is to share
with you a buffet of healthy make and take recipes ideal for you and your
family. While there is a variety of dishes to choose from, you can certainly
mix and match the recipes to your fondness, just like making your mind up
on  what goes in your combo meal, in a
healthy way. Enjoy lip-smacking recipes complete from breakfast, lunch and
dinner, with a variety of salad and dessert options that will surely make your
day! Ultimately, these are all incredibly looking and extremely delicious
recipes in a jar! Enjoy the healthy goodness of these Mason Jar Meals.

Chapter 2: Cushy-Lushy Breakfast Meals in a Jar

Breakfast
foods are good sources of essential nutrients in the body, aside from providing
us energy. If we skip breakfast, then getting recompensed for the lost carbs is
improbable to some extent later in the day. This is the reason why breakfast is
considered the most important meal of the day. Our body needs to fuel up after
an overnight fast, and get ready for the long day run. Running with an empty
stomach in the morning is like starting an engine without a fuel. Our brain and
body need to refuel in order to perform well. Generally, people who eat
breakfast do better at work or in school, have more energy,  are more mentally alert, and manage to eat better
all throughout the day.

Research
says, having breakfast and making it a habit everyday can reduce the risk of
becoming overweight and having heart diseases. It has a long term benefit to our
health. Passing up breakfast leads us to unhealthy snacking in the mid-morning
that usually contributes to an increase in sugar and fat intake which play a
big part in loading more pounds to our waistlines.

In
spite of this, no matter how we desire to feed ourselves in the morning, some
of us may still be stuck in the habit of skipping because of the most common
factor, TIME. There is no rule on when, how and where we should prepare and
take our breakfast, that's why Mason jar meals have been invented in order
address this need for dining flexibility. We can always prepare meals in
advance and take them with us at work or in school the next day.

In
order to help grease your wheels in preparation without compromising the
quality, this chapter has been loaded with great tasting, healthy, gorgeous and
super easy to prepare Mason jar make-ahead breakfast recipes. Bon appétit!

Flapjack in a Jar

Ingredients:

·
2 cups all purpose flour, sifted

·
2 tablespoons baking powder

·
4 tablespoons white sugar

·
4 tablespoons unsalted butter, melted

·
1 1/2 cup milk

·
Blueberries (Or Strawberries)

Directions:

1.
You will need 8 small sterilized and dry Mason
jars, or 4 larger jars.

2.
Combine flour, baking powder and sugar in a
bowl using a wire whisk. Mix thoroughly. Stir in melted butted and milk
gradually until it forms a batter.

3.
Place blueberries (or strawberries) on bottom
of the jars (leave some for toppings), then fill about halfway with the pancake
batter.

4.
Pop in the microwave about one minute for
small jars, or 1.5 minutes for larger jars. The flapjacks will rise when done.
Allow them to cool before adding the toppings. You can top with butter,
blueberries (or strawberries) and pancake syrup. Ready to serve, or chill and
heat when served the next days.  Consume
within 5 days.

Bottled
Up Berrylicious Oatmeal

Ingredients:

·
2/3
cup rolled oats

·
1
medium sized apple, sliced

·
2
teaspoons flaxseeds

·
2/3
cup dairy milk (almond milk or coconut milk work fine)

·
2/3
cup yogurt

·
4-6
teaspoons honey

·
1/2
teaspoon ground cinnamon

Directions:

1.       Place all ingredients in the Mason
jar. (dry ingredients first before the liquids)

2.      Close the lid and shake it
until thoroughly mixed.

3.      Chill overnight. Makes two
servings.

Grab and Go Cinnamon Rolls

Sweet cinnamon roll pairs perfectly with a cup of hot tea or
coffee in the morning. Light and easy you can eat even when in a hurry!

Ingredients:

Dough

- 2 cups
all purpose flour

- 2
tablespoons white sugar

- 1 1/4
teaspoons baking powder

- 3/4
teaspoon Kosher salt

- 1/4 cup
butter, cut into cubes

- 3/4 cups
buttermilk

Filling

- 1/4 cup unsalted
butter, softened

- 1 cup
brown sugar

- 1
tablespoon cinnamon

Icing

- 2 cups confectioner's
sugar

- cream

- few
drops of vanilla

Directions:

Grease 12 pieces of clean 4-ounce jelly Mason jars in advance
with butter and place on top of a baking sheet. Set aside.

Preheat the oven to 350ºF.

Dough

1
In a large bowl, mix together all the dry ingredients, cut in
the butter cubes and mix until the dough is friable. You can mix it with your clean,
dry hands so you can feel the texture better.

2
Gradually add the buttermilk and mix until  it forms a nice and lump-free dough.

3
Place the dough on a floured flat surface, knead a little, and with  a use of a rolling pin, flatten the dough into
a big rectangle about 1/4 inch thick. Set aside until needed.

Filling

1
Thoroughly mix the filling ingredients together and spread
evenly over the dough. Roll the dough lengthways away from you and slice across
into 12 evenly sized buns.

2
Place the rolls inside the greased jelly Mason jars. Bake for 18
minutes or until golden and baked through. Remove from the oven and let cool on
a wire rack. Then top with icing.

Icing

1
Place the confectioner's sugar in a medium bowl and alternately whisk
in small amounts of cream, until the icing's consistency is thick but can be
spooned.

2
Stir in a few drops of vanilla. Spoon over Cinnamon Rolls and
allow to slightly set before putting on lids.

3
Refrigerate up to one week or freeze for 6 months. Makes twelve
servings.

Make-Ahead Chia Seed Pudding

Don't undervalue these tiny seeds. Chia seeds are among the most
nutritious foods on earth. This no sweat, hearty breakfast is loaded with heaps
of nutrients like fiber, protein, Omega-3 fatty acids with few calories that
keeps you full until lunch. It's a great option for dessert or snack, too. Truly
a knockout!

Ingredients:

- 1 1/2
cup coconut milk

- 1/4 cup
chia seeds

- 2 teaspoons
pure vanilla extract

- Your
choice of fresh fruits for topping

- Almond
nuts for topping

Directions:

1.
Put altogether the coconut milk, chia seeds and pure vanilla extract
into a clean Mason jar. Cover with lid and mix well until the ingredients are
well combined and the chia seeds are evenly dispersed.

2.
Chill for at least one hour while stirring every 15 minutes to
avoid lumping of chia seeds.

3.
Top with fresh fruits like kiwi, mango, avocado, strawberries,
and nuts preferably almonds.

Jar of Oats and Fruit
Medley

Having chewy oats for breakfast served in a pretty Mason jar is
such a fun and healthy way to start your day. It’s not only gorgeous, but also
convenient to carry to work and school.

Ingredients:

- 1/2 cup
rolled oats (not instant)

- 1/2 cup
plain yogurt (Greek yogurt recommended)

- 2/3 cup dairy
milk

- 1
tablespoon chia seeds

- 2 1/2 tablespoons
strawberry jam

- 1 medium
banana, peeled and mashed

Directions:

1.
Put all the ingredients in a jar, cover with a lid and give it a
good shake until thoroughly mixed.

2.
Let the mixture stand in the refrigerator overnight.

3.
In the morning, add more fruits to your liking and enjoy a jar
of heaven to go. Makes 2-3 small servings.

Luscious Granola Parfaits
in a Jar

Homemade granola is so easy to make and truly economical. It is
healthier compared to commercial granola bars as some are loaded with
additives. Have fun making your own not so sweet and a little salty granola bar
in tandem with your favorite Greek yogurt. Perfect breakfast that your tongue
could not resist!

Ingredients:

For Granola

- 1 1/2
cups organic rolled oats (not instant)

- 1/2 cup your
choice of nuts and seeds, chopped

- 1
tablespoon olive oil

- 1/4 cup pure
honey (local clover honey would be perfect)

- 1/8
teaspoon sea salt

- 1/2
teaspoon pure vanilla extract

- 1
teaspoon ground cinnamon

For Parfait

- 1 cup nonfat
plain Greek yogurt

- 1/4 cup
honey

- 2 cups quartered,
hulled strawberries (or fruits of your choice)

Directions:

1
Preheat oven to 325ºF. Line a rimmed baking sheet with baking
paper.

2
Mix all the granola ingredients thoroughly in a large bowl,
starting with the dry ingredients. Spread the granola mixture evenly into the
lined baking sheet.  Bake for about 15
minutes. Rotate the baking sheet and bake for another 15 minutes, or until the
granola surface is golden brown.

3
Let the granola rest in the sheet  and cool for at least one hour, and then
cover tightly with foil overnight before breaking them into desired
sizes/pieces. Store in an airtight container after this process.

4
In 2 half-pint Mason jars, alternately layer the following in
this pattern:

yogurt, honey, fruit, granola and repeat.

Tightly cover with the lids and store in the fridge overnight or
for later    consumption.

Coco Quinoa with Mango and
Banana Compote

Ingredients:

For Coconut Quinoa

- 1 cup
quinoa, rinsed

- 1 cup
almond milk

- 1 can
(16 ounces) light coconut milk

- 1 pinch
salt

For Mango and Banana Compote

- 1 large
ripe mango, peeled

- 1 large
ripe banana, peeled

- 1
tablespoon fresh lemon juice

Directions:

For Coconut Quinoa

1
Simmer the quinoa and almond milk in medium saucepan until milk
has dissolved.

2
Gradually add the coconut milk, about 4 ounces at a time while
stirring gently until the milk evaporates, but not completely. Add a pinch of
salt and keep simmering until desired consistency is achieved. Cover and set
aside.

For Mango and Banana Compote

1
Cut the mango flesh into uniform bite-sized pieces. Slice the
banana into desired sizes.

2
Combine the mango, banana, and lemon juice and simmer for 15-20
minutes, stirring occasionally, until desired thickness is achieved. Set aside.

Toast the almonds in a small frying pan over low heat until
brown, but not burnt. Remove from heat.

The Assembly

1
In two 8-ounce  Mason jars,
layer the ingredients in this order:

coconut quinoa, mango banana compote, toasted almonds and                               repeat until it
reaches the top of the jar

2
Serve warm or cold. You can cover with lid and store in the
fridge up to 5 days.

Chapter 3: No Sweat Savory Lunch or Dinner in a Jar

This
chapter is loaded with delectable lunch and dinner recipes perfect for all
occasions. Bring out your talent in cooking and take pride in making these easy
savoury dishes days ahead and just pop in the microwave oven whenever you want
it.

Heavenly Faux Mac and Cheese To Go!

Ingredients:

·      1 small
head cauliflower, cut into small florets

·      2 tablespoons
heavy cream

·      1
teaspoon drinking water

·      2 drops
of hot sauce

·      1
teaspoon mustard

·      1
tablespoon cream cheese, cut into crumbles

·      1/4 cup
(4 ounces) cheddar, shredded

·      a dash
of salt

·      black
pepper, coarsely ground

Directions:

1      Wash
and drain the cauliflower florets and set aside.

2     Mix the
cream, water, hot sauce and mustard in a small bowl, and place inside a
half-pint, wide mouthed Mason jar. Add a pinch of the cheddar and some cream
cheese crumbles.

3     Put in
a layer of raw cauliflower florets and another layer of cheddar and cream
cheese.

4     Repeat
the same pattern until it reaches the top. Sprinkle with a dash of salt and a generous
amount of ground pepper.

5     Cover the
top with a plastic wrap and then cover with the jar lid. Store in the
refrigerator.

When Serving:

1      Take
the lid off and leave the plastic wrap on.

2     Pop in
the microwave for 1 1/2 minutes and then shake it well until sauce is well
dispersed.

3     Add
another 1 1/2 minutes - or until tender, but not mushy. Shake it well again. Let
it sit for one minute, remove plastic wrap and savor it!

Oh My! Shepherd’s Pie

Ingredients:

·
lb. lean ground beef

·
1 medium onion, minced

·
4-5 cloves garlic, minced

·
2 pcs. medium carrots, diced

·
1 cup green peas

·
1 teaspoon salt

·
1 1/2 teaspoons dried parsley

·
10 dashes Tabasco sauce

·
1/4 cup all-purpose flour

·
1 1/2 tablespoons red wine vinegar

·
1 can 14.5-ounce beef broth

·
3/4 cup tomato juice

·
6 cups mashed potatoes

·
1/2 cup cheddar cheese, freshly grated

·
1/2 cup Parmesan cheese, freshly grated

Directions:

1
In a large skillet with small amount of
vegetable oil, sauté  the onion and
garlic. Add the ground beef, stirring constantly until golden brown.

2
Add the carrots and green peas, stirring
frequently until the veggies are cooked right enough. Add salt, parsley and
Tabasco and combine well. Add the flour and stir until the meat is fully
coated.

3
Add the tomato juice, vinegar and beef broth,
and bring to a boil. Reduce heat to a simmer for about 15 minutes, stirring
constantly until mixture is thick.

4
Preheat oven to 400ºF.

5
While simmering the beef, prepare the mashed
potatoes and add the Parmesan and cheddar cheese. Mix well and spoon into a large
re-sealable plastic bag and set side.

6
Season the beef to taste after being simmered,
and transfer the beef mixture into half-pint Mason jars that are place on a
baking sheet. Cut the corner of the re-sealable bag, and swirl onto the beef
mixture. Bake for 15 minutes, until lightly browned on top. Makes 6 Mason jar
servings.

Teeny-weeny Chicken Pot Pies

Ingredients:

·
1 cup cooked chicken, shredded

·
2 boxes refrigerated pie crusts

·
1/3 cup butter

·
1/3 cup chopped onion

·
1/3 cup  all-purpose flour

·
1/2 teaspoon salt

·
1/4 teaspoon ground black pepper

·
3/4 cup chicken broth

·
1/2 cup milk

·
1 bag frozen mixed vegetables

Directions:

1.
Preheat oven to 425ºF.

2.
Cut the pie crust into quarters. Press each
quarter into a clean Mason jar, ensuring that the inner walls of the jar are
completely covered.

3.
Melt the butter over medium heat in a medium
skillet. Sauté the onions for about two minutes. Add in the flour, salt and
pepper, and stir well. Add the broth and milk gradually and then stir
continuously until thick.

4.
Add the mixed vegetables, stir frequently for a
few minutes and then add the shredded chicken and continue cooking for 2
minutes. Remove from heat.

5.
Fill the prepared pie jars with the chicken
mixture up to the brim and top with the remaining pie crust quarters, and cut
the excess around the sides of the brim. You can also flute the edges if
desired. Pierce the top of the dough with a fork to allow steam to escape while
baking.

6.
Bake for 15 minutes until crust starts to turn
golden brown. Cover in foil and bake another 15-20 minutes. Serve hot.

Sushi in a Bottle

This layered Mason
jar meal makes a healthy and delicious lunch or dinner, even breakfast!

Ingredients:

- 3/4 cup
cooked organic short grain brown rice, warm

- 1
tablespoon seasoned rice vinegar

- 1-2
teaspoons soy sauce

- 1 sheet
nori, cut into 1 inch x 1/4 inch a piece (yields about 24 pieces)

- 1/4 cup carrot,
julienne

- 1/4 cup
cucumber, julienne

- 1/2 an
avocado, diced

- lime
juice

- pickled
ginger, to taste

- wasabi
paste, to taste

1.
Pour the rice vinegar and soy sauce over a warm cooked brown
rice, and toss to combine. Let stand for about 10 minutes at room temperature
to cool.

2.
When you prepare all the vegetables, place the diced avocado in
a bowl and toss with enough amount of lime juice. Lightly coating the avocado
with lime juice prevents it from browning.

3.
Once all ingredients are ready, add each ingredient layer per
layer inside the Mason jar and use a spoon or rubber spatula to level each
layer. You may follow this pattern when piling up:

nori,
rice, carrot, rice, pickled ginger, avocado, rice, cucumber, nori           (repeat if needed)

4.
Top it with pickled ginger and wasabi, cover with lid. Serve or
store in the fridge for later consumption, then enjoy!

Chapter 4 Salad Snaps in a Jar

Shake Up Caprese Salad

Ingredients:

- 2 cups
of arugula

- 3/4 cup green
basil leaves

- 3/4 cup
purple basil leaves

- 3/4 cup
cherry tomatoes, halved

- Bocconcini cheese

For the dressing

- 1 1/2 tablespoons
olive oil

- 2/3
tablespoon balsamic vinegar

- 1-2 drops
of honey

- Sea Salt

- Black
pepper, coarsely ground

Directions:

1.
Layer the ingredients at a time in this sequence: arugula, 2
basil leaves, tomatoes and Bocconcini cheese in 4 half-pint Mason jars. Leave
the jars open and chill for a few minutes.

2.     In a bowl, whisk
all the dressing ingredients together. When the salads are to be served, take
them out from the fridge and drizzle the top of the salads with the dressing,
close the lid and shake well until the dressing is well dispersed. Serve!

Chicken Salad In A Jar

Ingredients:

·
1 cup mayonnaise

·
1 cup sour cream

·
6 tablespoons fresh lemon juice

·
4 tablespoons parsley, chopped

·
4 teaspoons fresh chives, chopped

·
1 teaspoon dried dill

·
1 teaspoon onion powder

·
1 teaspoon garlic powder

·
salt and pepper to taste

·
1 1/2 cups cooked elbow macaroni or pasta shells

·
1 1/2 cups chicken, cooked and cut into pieces

·
2 red bell peppers, chopped

·
4 cups fresh baby lettuce

Directions:

1.
Mix the first eight ingredients in a medium bowl. Combine well.
Add salt and pepper, followed by pasta and mix well. Divide this mixture into
four and fill in 4 one-quart Mason jars equally.

2.
Layer the following on top of the pasta in this manner:

Chicken
pieces, red pepper and lettuce

3.
Cover with lids and refrigerate until it's time to serve them.

4.
When serving, shake the jar until the sauce covers all the
ingredients. Remove the lid and serve. Makes 4 salad jars.

Chicken Ramen Salad in a
Jar

Ingredients:

- 1 large cabbage, shredded

- green onion, sliced

- a handful of  almonds, slivered

- 1 can Mandarin oranges, drained

- 1 cup cooked chicken, chopped

- 1 package Ramen noodles,
oriental flavor

- 1/3 cup rice vinegar

- 1/3 cup sugar

- 1/2 cup vegetable oil

Directions:

1
In a large bowl, toss altogether the cabbage, green onion,
almonds, oranges and chicken. Carefully place inside 2 large Mason jars.

2
Crush the ramen noodles just before serving the salad to avoid a
mushy ramen.

3
Blend  the vinegar, sugar,
oil, and seasoning packet from the ramen noodles. Serve dressing on side or
toss with salad. Garnish with sesame seeds.

Tex-Mex Shrimp Salad

Ingredients:

- 4 medium
tomatoes, chopped

- 1/2 cup
chopped white onion

- 1/2 cup
finely chopped parsley

- 2-3 teaspoons
chopped fresh chili

- 1/2
teaspoon salt

- 4 tablespoons
ketchup

- 3-4
tablespoons fresh lime juice,
divided

- 2
pounds peeled cooked shrimp, cut into 1/2-inch pieces

- firm-ripe
avocadoes, mashed

- 4
cups shredded lettuce

- 1
cup crumbled tortilla chips

Directions:

For the Shrimp
Mixture

1
Mix together all the first seven ingredients. Add in the shrimp
and season with salt and pepper.

2
Add 2 tablespoons of lime juice and 1/2 teaspoon salt to the mashed
avocados and layer all the ingredients in a clean Mason jar in this order:

lettuce,  shrimp mixture, avocado paste, chips

3
Serve and enjoy!

Chapter 5: Easy Peasy Desserts in a Jar

Cinnamon
Granola Blueberry Cheesecake

Ingredients:

- 1
cup plain Greek yogurt

- 1/2
cup whipped cream cheese

- blueberries
(amount is up to you)

- almonds,
slivered

- cinnamon
granola

Directions:

1.       Whip altogether
the yogurt,  cream cheese and almonds in
a bowl until light and fluffy.

2.      Place a layer of
cinnamon granola into the Mason jar and pour the yogurt mixture.

3.      Top with fresh
blueberries, a spoonful of the yogurt mixture and more cinnamon granola.

S'mores
in a Jar

Ingredients:

For the Crust

- 1
1/2 cups crushed graham crackers

- 1/2
stick butter unsalted butter

- pinch
of salt

For the Cake

- 3/4
cup  bittersweet chocolate, chopped

- 3/4
cup  of semi-sweet chocolate, chopped

- 2
cups mini marshmallows

Preheat oven to 350ºF.

For the crust

1. Pop
the butter in the microwave for 30-45 seconds until melted. Mix in the crushed
graham crackers and salt. Mix until moistened.

2. Grease
8 half-pint Mason jars with the extra butter and press the graham mixture
into the jars, filling about 3/4 inch from the bottom. Press the mixture
firmly until it looks compact.

For the other layers

1. Mix
the two types of chocolate chops, and divide among 8 jars to fill the
second layer.

2. Add
another layer of graham mixture on the third layer, (about 1 1/2
tablespoons).

3. Add
the marshmallows on the fourth layer.

4. Repeat
all four layers until it is about 1/2 inch near the brim.

5. Sprinkle
the rest of the chocolates on top.

6. Place
all the jars on the baking sheet and bake for about 15 minutes, or until
you see that the chocolates are melted. Remove from the oven.

7. Top
with the remaining marshmallows and turn on the broiler on and carefully
brown the marshmallows. Serve hot!

Hola! Panna Cotta

Ingredients:

- 1¼ cups
of cold buttermilk (can be substituted by 1 cup dairy milk minus 1T milk +
1T white vinegar)

- ¼ cup
Greek yogurt or sour cream

- ⅓
cup granulated sugar

- 2¼
teaspoons of gelatin

- 1½ cups
heavy cream

Directions:

1.
Bloom the gelatin by submerging it completely in cold
buttermilk. Let is set for about 5-8 minutes, until it completely blooms.

2.
Add the sugar and stir, and heat the milk over low heat until it
come to s slight simmer and the sugar and gelatin are completely dissolved.

3.
Remove from heat and whisk in vigorously the yogurt or sour
cream and heavy cream. Refrigerate for 30 minutes.

4.
Once cool, whisk the mixture again and then pour into half-pint
Mason jars. Cover with lid and refrigerate for about 3-4 hours, or until set.

Cupcakes in a Glass

Ingredients:

For the
Cupcakes

·
Cooking Spray

·
1 cup plus 4
tablespoons all-purpose flour, spare some for dusting

·
2 1/2 cups
granulated sugar

·
1 teaspoon
baking powder

·
1 1/2 teaspoons
baking soda

·
1 1/2 teaspoons
salt

·
2 large eggs

·
2 large egg
yolks

·
1 cup plus 4
tablespoons warm water

·
1 cup plus 4
tablespoons buttermilk

·
1/2 cup plus 2
tablespoons vegetable oil

·
2 teaspoons
pure vanilla extract

For the Frosting

·
2 packs of 12
ounces softened cream cheese

·
12 tablespoons softened
unsalted butter

·
2 cups plus 4
tablespoons confectioner's sugar

·
3 tablespoons
whole milk

·
3 teaspoons
pure vanilla extract

·
1 cups
raspberry jam

Directions:

For the Cupcakes

1.
Preheat oven to
350ºF.

2.
Coat 4 standard
muffin pans with cooking spray and dust with flour.

3.
Whisk all dry
ingredients in a mixing bowl, and then sift all at once.

4.
Add all the
liquid ingredients to the flour mixture, beat on low speed until smooth, about
3 minutes.

5.
Divide batter
among the 40 muffin holes, filling each about 2/3 full.

6.
Bake and rotate
the pans halfway through the time, until cupcakes are golden brown and a
toothpick comes out clean from the center when inserted, about 15-18 minutes.

7.
Allow the
muffin pans to cool, and place on wire racks for 15 minutes, then remove
cupcakes from the pans and let cool.

For the Frosting

Beat the
cream cheese, butter, and confectioner's sugar with a mixer on medium-high
until smooth. Gradually add the milk and then the vanilla, and continue mixing
until lump-free.

The Assembly

Scoop a
good amount of jam and spread on the bottom of each jar. Place  the cupcake on top of the jam, then top with a
spoonful of frosting. Cupcakes can be stored for a day at room temperature, and
can be kept in the fridge for later consumption, no greater than 4 days.

Conclusion

Thank you again
for downloading this book!

I hope this book
was able to help you find great ideas to make your own simple, gorgeous and
easy make-and-take Mason jar meals in advance.

The next step is
to start listing down all the ingredients required, get them together, clean
and dry those Mason jars and let your ovens, stoves and ladles do some work!

Finally, if you
enjoyed this book, please take the time to share your thoughts and post a
review on Amazon.  It’d be greatly
appreciated!

Thank you and
good luck!