Throw away those frozen meals! If you need something quick and simple to bring to the office, here are some tasty ideas for mason jar meals. Another plus? The cleanup is so easy, too.
5 Quick and Easy Mason Jar Recipe Ideas for Lunch
Give your Chipotle addiction a break and try this recipe instead: a healthy version, made with layers of your favorite burrito fillings.
Ingredients
2 tbsp chopped cilantro
Juice of 1/2 lime
2 cups cooked white or brown rice or quinoa
1/2 cup dressing or sour cream
1 cup canned black beans
1 cup corn
2 cups chopped grilled chicken or beef
1 cup each diced tomatoes, avocado, romaine lettuce or spinach
Sprinkle of mozzarella cheese, optional
Instructions
1. Stir cilantro and lime juice into cooked rice.
2. In four 1-pint mason jars, layer ingredients in the following order: 2 tbsp dressing, 1/4 cup black beans, 1/4 cup corn, rice, 1/2 cup chicken or beef, 1/4 cup tomato, 1/4 cup avocado, 1/4 cup romaine or spinach and cheese.
3. Cover and refrigerate.
4. When ready to eat, shake jar until contents are mixed and enjoy.
Serves 4
The apple cider vinegar, honey and mustard dressing grants some serious flavor to this veggie-filled dish.
Ingredients
2 cups sweet potatoes, cut into 1-inch chunks
1 tbsp olive oil
Sea salt
1 cup quinoa, rinsed
2 cups water
1/2 head red cabbage, shredded
2 cups shredded carrots
4 cups mixed greens
Dressing
1/2 cup orange juice
1/4 cup raw apple cider vinegar
1/4 cup olive oil
2 tbsp honey
1–2 tbsp fresh ginger
1 tbsp whole-grain mustard
Instructions
1. Preheat oven to 400 degrees and arrange the potatoes in a single layer on a baking pan. Drizzle with olive oil and toss until coated. Sprinkle with salt and roast until tender, about 20 minutes.
2. Meanwhile, combine quinoa and water in a small saucepan over high heat and bring to a boil. Cover and reduce heat to low and cook until tender, about 15 minutes.
3. While the potatoes and quinoa are cooking, prepare the dressing. Combine orange juice, vinegar, olive oil, honey, ginger and mustard in a high-speed blender and blend until smooth. Set aside.
4. For a make-ahead meal, allow the sweet potatoes and quinoa to cool before assembling the mason jars. (That way they don’t steam the other veggies.)
5. To assemble: Pour 1/4 cup dressing into the bottoms of 4 mason jars. Divide shredded cabbage, cooked quinoa, carrots, sweet potatoes and leafy greens on top. Seal with a lid and store the salads in fridge until ready to serve, up to 5 days.
6. When ready to serve, shake the jar to help distribute the dressing, then dump the jar into a large bowl and serve immediately.
Serves 4
This pasta dish, fragrant with the pesto’s basil, brings summertime to your table.
Ingredients
3 tbsp pesto
1/2 cup halved cherry tomatoes
1/2 cup cooked chickpeas
1 zucchini, spiralized or chopped
1 cup cooked noodles of choice
1 cup packed spinach
1 tbsp hemp seeds
Instructions
1. In a mason jar, layer items in the order listed above, starting with the pesto at the bottom of the jar.
2. Cover mason jar with an airtight lid. Recipe will keep in the refrigerator up to 5 days.
Serves 1
While this meal tastes great on its own, try adding toppings like avocado, cheese, cilantro, sour cream and lime juice for some extra flavor.
Ingredients
2 red bell peppers, sliced
1 yellow onion, sliced
2 zucchinis, sliced
4 boneless, skinless chicken breasts (about 1 1/2 lb)
1 tbsp olive oil
1 tbsp fajita seasoning blend (no sodium added)
1/2 tsp salt
2 medium roasted sweet potatoes, cut in chunks
3 cups greens of choice
Instructions
1. Preheat oven to 425 degrees.
2. Place prepared vegetables and chicken on a large baking sheet pan. Drizzle the oil and seasoning over the mixture, and then stir to coat.
3. Bake uncovered for 20 to 25 minutes until chicken is cooked through. Cool and cut in chunks.
4. To assemble: Layer roasted veggies, chicken, sweet potato and greens in 4 mason jars. These jars will keep for 3 to 5 days.
Serves 4
This zesty citrus and chicken orzo is filled with flavor, along with protein-rich Greek yogurt and shredded chicken to help keep you full until the next meal.
Ingredients
2 whole roasted red peppers, seeded and diced
1 cup diced red onion
2 cups cooked orzo
1 whole chicken breast, shredded
2 cups fresh spinach
Creamy Citrus Dressing
2 tbsp Greek yogurt
1/4 cup orange juice
1 1/2 tsp orange zest
1 tsp balsamic vinegar
2 tbsp olive oil
Salt and black pepper
Instructions
1. Make dressing: In a small bowl, whisk together yogurt, orange juice, orange zest, vinegar, olive oil and salt and pepper to taste.
2. Construct salad: In four jars, layer 2 to 3 tbsp dressing, peppers, onion, orzo, chicken and spinach.
3. Cover and store in the refrigerator.
Serves 4
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