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!

Table of Contents

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

Table of Contents

Free Bonuses

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