Top 5 picks of portable Mason jar meals

June 6th, 2015

Appliance News Kitchen Ovens & Cooking Recipes

Mason jars have been used for jams and pickled foods for years.

But thanks to social media, and the overwhelming number of people turning to more healthier ways of eating, they are now used as ‘meals on the go’ containers – which we think are ten times trendier than plastic takeaway containers and paper bags.

Not only does food look more appetising stacked in a jar, the jars themselves are also extremely easy to find (Life hack- reuse your old jam and sauce jars). Plus, they can be reused time and time again.

 

Below are my Top 5 portable Mason jar meal ideas.

1. Blueberry and Grilled Peach Quinoa Parfaits (Makes 4)

What’s more hipster than quinoa? How about quinoa in a jar!

These blueberry and grilled peach quinoa parfaits are seriously to die for, and if you use fat free yoghurt, and honey instead of maple syrup, they can also be very healthy!

Source- Cupcakes and Kale Chips

Ingredients:
• 2 peaches, halved and remove from the pit
• 1 cup cooked and cooled quinoa (prepared as per package instructions)
• 1 cup blueberries
• Two containers or about 1 cup vanilla Greek yogurt (or plain or your flavor of choice)
• 4 teaspoons maple syrup (or honey or agave)
• 4 teaspoons chopped pecans

Directions:
1. Preheat your grill to medium high heat. Place each peach half on the grill, cut side down, for 4-5 minutes. Flip over and grill for another 4-5 minutes, or until caramelized and juicy. Remove from the grill and chill in the refrigerator. Alternatively, you can roast them cut side up on a baking sheet for 20-25 minutes at 425°F, or until tender.
2. Remove the peels, if desired, and chop the peaches into about 1/2 inch pieces.
3. Place about two tablespoons of quinoa in the bottom of each of the four jars, glasses or bowls. Top each with about two tablespoons of blueberries, about an eighth of the peaches, two tablespoons of yogurt, half a teaspoon of maple syrup, and half a teaspoon of pecans.
4. Repeat the layers, then top with a reserved peach slice or a couple of blueberries for garnish, if desired.

 

2. Salted Turtle Overnight Oats 

For those of us who aren’t as hipster as the rest, turtle chocolates are a sweet that’s made up of chocolate, caramel and pecans all combined together, and even though I’ve never tried turtle chocolate, these salted turtle overnight oats are simply the best! And the medjool dates are surprisingly a perfect stand-in for the caramel, making them a healthier option.

Source- organize yourself skinny

Ingredients

• ½ cup unsweetened almond milk
• 1 medjool date, pitted and chopped
• ¼ teaspoon pure vanilla extract
• ½ tablespoon unsweetened cocoa powder
• ½ cup rolled oats
• 1-2 teaspoons pure maple syrup
• 2 teaspoons chopped pecans
• Sprinkle of sea salt

Directions

1. In a pint size mason jar stir together almond milk, date, vanilla, and unsweetened cocoa powder until all combined.
2. Stir in rolled oats.
3. Place lid on and refrigerate for 8 hours or overnight.
4. Stir in a little extra almond milk to loosen oats up and to get the consistency you like.
5. Stir in maple syrup. Start with 1 teaspoon then give it a taste. If you need more sweetness then add in the rest.
6. Sprinkle with pecans and salt. Enjoy.

Notes

These oats can be made up to three days ahead of time.

Nutrition Information

Serving size: 1 recipe Calories: 313 Fat: 6Carbohydrates: 57 WW Points +: 8 Fiber: 8 Protein: 8

 

3. Chicken taco salad in a jar

This salad is easy to make and cost only $6 per serving, now that’s a cheap lunch!

Source- Recipe Corner

Ingredients

(Serves 4)

• 4 whole 12-ounce mason jars
• 2 whole chicken breasts (grilled or poached)
• 1-cup black beans (canned)
• 1-cup corn (canned)
• 1-cup tomatoes (diced)
• 1-cup romaine lettuce (chopped)
• Creamy Avocado Dressing:
• 1/4 cup greek yogurt
• 2-ounce goat cheese (crumbled)
• 1/4 cup fresh cilantro
• 1 whole lime (juiced)
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1 whole avocado
• 1/4 cup water

Directions

1. To make dressing: Combine greek yogurt, goat cheese, cilantro, lime juice, salt, avocado, and water in a food processor. Puree until mixture is smooth. Set aside.
2. Using a fork, shred grilled chicken into small pieces.
3. Assemble each mason jar in the following order:

• First (bottom) layer: 1/4 cup avocado dressing
• Second layer: 1/4 cup corn
• Third layer: 1/4 cup black beans
• Fourth layer: 1/4 cup diced tomatoes
• Fifth layer: 1/2 cup chicken
• Sixth (top) layer: 1/4 cup romaine lettuce

4. Store in the refrigerator until ready to eat. When ready to serve, dump         jar’s content into a bowl, toss, and enjoy!

 

4. Shrimp and feta cobb salad

 

I am absolutely obsessing over seafood at the moment, and also thanks to the beautiful pictures of this salad, it just had to make the list.

Source- Savoring The Thyme 

Ingredients:

• A large mason jar
• A few teaspoons of your dressing of choice
• 2 Tablespoons chopped avocado
• 8 grape tomatoes
• 1 Tablespoon red onion, chopped
• 2 Tablespoons chopped cucumber
• A few handfuls of romaine lettuce and baby spinach
• 2 Tablespoons of chopped feta
• 6-8 cooked shrimp
• 1 boiled egg, chopped
• 2 slices of cooked bacon, chopped

Directions:
Layer all items in order starting with the dressing, seal with the lid, grab a fork, napkin and off you go!

5. Mini Chicken Pot Pies

Chicken pot pie, now those words just roll off the tongue perfectly, Mmmmm! Who doesn’t enjoy a nice home made pie, especially during the colder months. These mini pies are adorable and will keep everyone in your household happy.

Source- The Nerds Wife

Ingredients:

• 2 boxes refrigerated pie crusts
• 1/3 c butter
• 1/3 c chopped onion
• 1/3 c all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 3/4 c low-sodium chicken broth
• 1/2 c milk
• 3 c cooked chicken, shredded
• 1 bag frozen mixed vegetables (carrots and peas)

Directions:

1. Preheat oven to 220 degrees. Prepare jars by washing and drying. Cut each of the pie crusts (there are four total) into quarters. Press each quarter into a jar, making sure the crust completely covers the jar.
2. In a large skillet over medium heat, melt butter. Add onions and sauté for two minutes, until fragrant. Stir in flour, salt and pepper and mix well. Gradually add broth and milk, stirring continuously and cooking until thick.
3. Add the frozen vegetables and cook for a few more minutes, stirring continuously. Add in the chicken.
4. Spoon chicken mixture into the prepared pie jars, filling to the brim. Top with the remaining pie crust quarters, using the tops of the jars to cut the dough to size, or creating a lattice pattern using thin strips of dough. Remember to make sure there are vents in the tops of the pies if you don’t use the lattice pattern (it will have vents on its own).
5. Bake 15 minutes until crust starts to turn golden brown. Cover in foil and bake another 15-20 minutes.