1. MASON JAR BURRITO BOWLS
1/2 cup dressing, sour-cream, or salsa
1 cup each black beans and corn
2 cups cooked rice white, brown or quinoa
2 cups chopped grilled chicken or beef
1 cup each diced tomatoes, avocado, romaine lettuce, spinach (red onion optional)
sprinkle of mozzarella cheese optional
1 tablespoon chopped cilantro
Juice of 1/2 lime
4 16oz pint mason jars
Cook rice according to package directions. Once rice is finished cooking, stir in 1 tablespoon cilantro and juice of 1/4 lime for every cup of cooked rice. This step is optional.
In a pint size mason jar, layer ingredients in the following order: 2 tablespoons dressing, 1/4 cup black beans, 1/4 cup corn,rice, 1/2 cup chicken, 1/4 cup tomato, 1/4 avocado, 1/4 cup romaine, and cheese. Repeat for all 4 mason jars. Cover with lid and refrigerate.
When ready to eat, shake jar until contents are mixed and enjoy or into a bowl and top with crumbled tortilla chips!
2. SPINACH AND BACON MASON JAR SALAD
½ cup mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
1 teaspoon salt
4 cups baby spinach leaves
1 red onion, diced
8 slices bacon, cooked and coarsely chopped
4 hard-boiled eggs, chopped
2 cups sliced mushrooms
4 (quart-size) mason jars
Whisk together dressing ingredients in a small bowl or measuring cup until completely combined.
Place a few tablespoons of dressing at the bottom of each jar.
Divide remaining ingredients among the jars, layering in the following order: red onion, egg, mushroom, bacon, spinach. Twist on the top to seal your salads and refrigerate until ready to serve.
3. MASON JAR FRITO TACO SALADS
1 pound ground beef
1 package taco seasoning
1/2 cup water
Mexican Cheese or Cheddar Cheese shredded
Sour Cream if desired
FRITOS whole or crushed
Cilantro if desired
Cook the ground beef over medium heat until the juices run clear, making sure to break up the meat as you cook it. Brown slightly.
Add taco seasoning and 1/2 cup water. Cook over medium-low heat until the water dissolves. You don't want too much juice or your taco salad will be a soggy mess.
Chop up all your other additions and set them aside.
Start stacking your jars, remembering to put the wet ingredients at the bottom and the dryer ingredients at the top.
4. MASON JAR TURKEY BURGER SALAD
3 Frozen Turkey Burgers
1/2 Tbsp Olive Oil
1 1/2 Cups Onion sliced (about 1 large onion)
1/2 Cup + 2 Tbsp Tomato Paste
1 Tbsp + 1/2 tsp Dijon Mustard
1 tsp Balsamic Vinegar
1/2 tsp Salt
1/2 tsp Garlic powder
1/2 tsp Onion powder
4 Large Roma tomatoes chopped and divded
1/2 tbsp Italian Seasoning
1/4 tsp Granulated Sugar
2 Tbsp Olive oil
1 Cups Large head of Romaine lettuce chopped (about 4 1/2 )
3 Quart Wide-Mouth sized Mason Jars
Preheat your grill to medium heat. Lightly spray or brush both sides of FROZEN turkey burgers with oil and place on grill about 4-inch above heat. Grill burgers 8 minutes on one side. Turn and grill other side 7 minutes or until done and a meat thermometer inserted in center of burger registers 165°F. Transfer to a plate and cover to keep warm.
While the burgers cook, preheat the olive oil in a large pan over medium/high heat. Cook the onions until caramelized and golden brown, about 10-15 minutes, stirring occasionally. Season with salt and pepper.
In a small food processor (mine is 3 cups) combine the tomato paste, Dijon Mustard, Balsamic vinegar, salt, garlic powder, onion powder, 1 chopped Roma tomato, Italian seasoning, sugar and a few twists of pepper until smooth and broken down, scraping the sides down as necessary. It will take a few minutes to get this really smooth. Make sure the tomato is completely broken down, as the water in it is necessary to keep the tomato sauce fluid.
Once smooth, keep the food processor running and stream in the olive oil. Process until well combined.
Divide the tomato sauce between each of the 3 jars, followed by the cooked onions and then the remaining chopped tomato. Crumble the turkey burgers and divide between the jars. Finally, fill the jars with the lettuce.
Seal and refrigerate until ready to DEVOUR.