How to Make Mason Jar Meals: Part 2

Hmmm, I think I am on to something here, this whole Mason Jar Meal idea that is. I have combed every store in my area for a variety of Mason jar sizes because my brain has gone into over-drive with ideas. I saw a cute quote that other day that sums up my thought life perfectly, “I can’t sleep because my brain keeps talking to itself.” In this post I will share some of the meals and their recipes used to make Mason Jar Meals- MJMs.

Benefits of these MJMs are…

1. No more wasting food
2. No more not knowing what to have for dinner
3. No more cooking every night
4. No more blah food
5. No more messy refrigerator
6. No more plastic containers
7. No more unhealthy food- well maybe. Wink.
8. No more coming home from CrossFit ravenous, but too comatose to cook.
9. No more eating out every day for lunch.

WHY MASON JARS?
1. Dishwasher safe
2. Re-usable
3. Not plastic
4. Clear
5. Stain-proof
6. Make food look delicious
7. Stackable and packable
8. Lids and jars can be purchased separately
9. Help control portions
10. Inexpensive


In yesterday’s post, How to Make Mason Jar Meals: Part 1, I instructed you to lay out all the ingredients you would be using for your MJM. Here is my list…

Proteins
Organic boneless, skinless chicken thighs
Organic eggs
Wild-caught sockeye salmon
Uncured Bacon

Vegetables
Broccoli slaw- never again- smells gassy
Onions
Baby mixed greens
Green beans- Haricot verts
Fresh Dill- for roasting on the salmon
Fresh cilantro
Fresh basil

Tubers– not Paleo
Red New Potatoes
Yams

Fruit
Melon
Cantaloupe
Red grapes
Cherries
Lemons
Mandarin oranges
Black Olives
Cherry tomatoes
Strawberries

Legumes– not Paleo
Chick Peas

Cheese– not Paleo
Feta

Nuts and Seeds
Quinoa
Almonds
Sesame Seed

Healthy Oils
Extra virgin olive oil
Coconut oil

Other
Balsamic Vinegar- for roasting the green beans
Vinaigrette dressings for the salads
Sea Salt
Black pepper

THE MEALS I MADE
Yam and Chickpea Salad x 2 quarts
Chicken Ramen Salad x 2 quarts
Salmon Niçoise Salad x 4 pints
Chicken Cobb Salad x 4 pints
Greek Quinoa Salad x 4 halfpints
Fruit Cups x 9 halfpints


Chicken Ramen Salad– Divide the dressing evenly between 2 quart-sized Mason jars then layer the chicken, slaw (I used broccoli slaw which was too smelly-never again!), and the other ingredients ending with the almonds. Wrap the ramen noodles separately and store with the jar in the refrigerator.

Yam and Chickpea Salad– Divide the dressing evenly between 2 quart-sized Mason jars then layer the chickpeas, sweet potatoes (I roasted mine this time mixed with olive oil and pumpkin spice with a bit of salt and pepper), then the onions, finishing with the cilantro.


Salmon Niçoise Salad– In a pint-sized Mason jar add 2 tablespoons of your favorite vinaigrette dressing, then layer roasted green beans, one half hard boiled egg, cherry tomatoes, black olives, roasted new potatoes, and roasted salmon. This was my favorite salad!

Chicken Cobb Salad– In a pint-sized Mason jar add 2 tablespoons of your favorite vinaigrette dressing, then layer roasted chicken, chopped hard boiled eggs, chopped bacon, cherry tomatoes, and mixed baby greens. I left the avocado out of this salad since I figured it would brown and look gross.

Quinoa Greek Salad– In a halfpint jar layer 1 tablespoon vinaigrette dressing, cherry tomatoes, cubed Feta cheese, quinoa, and fresh basil leaves. These made great mid-afternoon snacks.


And lastly, Fruit Cups. If I do not wash, peel, cut, chew, and spit fruit into my children’s mouths, they will not eat it. These little fruit cups are colorful and appealing and did a great job with keeping me on track with getting my fruit in each day.

Some of you have asked how I stay so trim. I do so by following a modified Paleo diet, sometimes going strict, and going to CrossFit. The side effects of this lifestyle in the last 18 months have been a 25 pound weight loss, being the fittest I have ever been in my entire life, and having more energy now than I did during my college years. I did not go into CrossFit to lose weight, I did it to get in shape and feel stronger, then in the long run I lost the weight. I am not perfect but I try, and I think these MJM’s will keep me on track.

Related Posts: How to Make Mason Jar Meals: Part 1
More Mason Jar Meal Ideas Part I
More Mason Jar Meal Ideas Part II

4 Comments

  1. Posted September 2, 2014 at 3:28 AM | Permalink

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  2. Amber
    Posted June 8, 2015 at 3:51 PM | Permalink

    Found your site today and I think you would have the knowledge for what I’m looking for.
    I’m looking for single serving meals that can be frozen already prepared in mason jars. What are the rules for this? Freezer life, etc. Also what would be the best way to thaw and heat them?
    Thank you!

    • Robin Sue
      Posted June 12, 2015 at 11:20 AM | Permalink

      I usually str for up to 5 days in fridge and 3 months in the freezer. I defrost over night in fridge and reheat in microwave. Enjoy!

  3. Posted July 26, 2015 at 11:49 PM | Permalink

    So glad to find this information with lots of my questions answered here.I will make these for my hubby and store them so he can enjoy each day at lunchtime. Thanks!

3 Trackbacks

  1. By Dodging Hypocrisy | Pandora's Box on August 13, 2014 at 8:22 PM

    […] Look how Big Red Kitchen does it! […]

  2. By Salad in A Jar | urbanhealthgoddess on September 20, 2014 at 2:28 PM

    […] Chicken Ramen Salad in a Jar […]

  3. […] I wish I had a better picture, but of course, it was already dark by the time we ate.  The bread was thin and so flavorful and chewy, and the gyros meat tasted so fricken good – you could really taste the oregano.  On the side I made a quick salad – just chopped tomato, cucumber and some canned chick peas drizzled with Annie’s Goddess dressing.  Yum!  Thanks Robin Sue for this recipe!  You guys really need to check her out – I mean, look at her mason jar meals! […]

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