Mason Jar Salads and More: 50 Layered Lunches to Grab and Go

Mason Jar Salads and More: 50 Layered Lunches to Grab and Go

Julia Mirabella

Language: English

Pages: 160

ISBN: 1612432891

Format: PDF / Kindle (mobi) / ePub

Discover the coolest way to pack a tasty, healthy lunch! Mason Jar Salads and More shows how to prepare on-the-go meals that are packed with fresh produce and whole foods.
The tasty recipes and gorgeous full-color photos in this book will show you how to create amazing dishes, including:
•Pomegranate and pear salad
•Pesto tortellini with cherry tomatoes
•Crunchy Asian salad
•Spinach, blueberry and blue cheese salad
•Curried chicken salad
•Kale and avocado salad
•Porcini mushroom risotto
•Overnight oatmeal with fruit
•Green bean and feta salad

















longer. Mason Jar Benefits portion control: Mason jars make it easy to control the size of your lunches. Portion control helps stop you from overeating and lets you stay true to a program of healthy eating. saving time: You can make several Mason jar salads all at once on a Sunday — an hour’s effort that will see you through the coming work week. saving money: Mason jars aren’t expensive. A set of 12 costs about $15, and the jars can be used over and over again. Furthermore, being able to

a rotisserie chicken from the grocery store. Makes 6 servings 4 tablespoons olive oil, divided � yellow onion, chopped 1 carrot, peeled and finely diced 1 stalk celery, finely diced 2 garlic cloves, minced � jalapeño chile, finely diced � teaspoon cayenne pepper 2 teaspoons chili powder 1 teaspoon ground cumin � teaspoon dried oregano 6 cups low-sodium chicken broth 1 (28-ounce) can diced tomatoes 10 corn tortillas � cup chopped fresh cilantro, plus cilantro sprigs for garnish 1

cooking, put the lentils and water in a saucepan and bring to a low boil over medium to high heat. Reduce the heat and simmer the lentils for 20 minutes, or until tender. If needed, add a little more water while they cook. Once the lentils are tender, drain them, salt lightly, and set aside to cool. Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the walnuts and lightly toast them in the pan, stirring frequently for 3 to 4 minutes. When the cooked ingredients

have cooled, you can begin filling the Mason jars. Start each jar with 1 cup of squash and then add � cup lentils, 1½ tablespoons cilantro, and 2 to 3 tablespoons toasted walnuts. Before sealing the jar, place a lime quarter on top. When it’s time to eat, remove the lime and empty everything else into a bowl. Stir together and heat in a microwave oven. Squeeze the lime over the hot food and enjoy. chili On cold days in fall or winter, sometimes you need a hearty soup to warm you up. This is a

reheated. You can microwave all the lunches in the Mason jars, though it works best for the soups and oatmeal. For pastas and other lunches, I recommend placing them in a bowl or on a plate to allow for more even reheating. The Parchment Paper Fix Some of the best salads don’t include any firm vegetables, and this can be problematic when it comes to layering your salad dressing at the bottom of the jar. Fruits, for example, will soak up the vinegar in dressing. At least one company sells

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