new to mason jar meals? here’s an update plus video


The Mason Jar Meal is still going strong here in BRK. I am coming up on three years since posting the very first article here on BRK about the MJM. The BRK fridge still ebbs and flows with jars of lunches, leftovers, and meat.  Every time I hear, “there’s nothing to eat,” I point to all the jars of steak, rice, veggies, and other foods or leftovers and give them a ton of ideas on how to use them.  After a bit, Team BRK can be heard in the kitchen creating quesadillas, scrambled egg master pieces, fancy panini, and salads. Remember, homemade prepared food, or leftovers placed in jars are attractive, easy to see, and will likely be used instead of wasted.  Many leftovers have come in handy to create a new meal with a twist on nights I am too pooped to cook.

If you are new to Mason Jar Meals, start here.

TOP TIP– Here is a little 15 second video showing an attractive way to pack your Chef Salad Mason Jar Meal for eating on the go. Instead of layering the ingredients like we have in previous Mason Jar Salads, lay the jar on its side to display the ingredients along the inside of the glass, with the wet ingredients like tomatoes on the bottom. Then pack with washed and spun dry greens.  If packing a creamy dressing like my Buttermilk Ranch, then pack separately as creamy dressings at the bottom of a Mason Jar Salad can turn watery.  Other dressings at the bottom of a salad work well except for creamy versions.


Are you Packing Eat?


  1. Barbara
    Posted June 7, 2014 at 3:50 PM | Permalink

    I keep the individual serving cups from applesauce and other fruits to put at the tops of my meals in a jar, to hold dressings, dips, or toppings of any kind such as nuts, seeds, or croutons. The lid and ring will still fit, even with a cup under the cap.

    • Robin Sue
      Posted June 9, 2014 at 12:41 PM | Permalink

      Good idea!

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