Jar lunches and meals are a great way to spice up your everyday lunch AND a fabulous way to help with portion sizes. All the jars below are made in a wide mouth quart size mason jar.
To keep this simple stack the ‘Salad’ ingredients in the order they are listed and top with the dressing when ready to eat.
Pasta Jar
Salad:1 pack of proti pasta, 1/4 cup corn, 1/4 cup cherry tomatoes, 1 oz shredded Montery Jack Cheese, 1 tbsp black sliced olives, 1/4 cup cubed red peppers, spinach (fill the remaining portion of the jar with spinach)
Dressing: 1.5 tbsp balsamic vinegar, 1 tsp dijon mustard, 1 tsp garlic powder
Burrito Jar
For the quinoa:
- 1 cup quinoa (I used a combination of red and white)
- 2 cups water
- 1/2 teaspoon salt
- juice and zest of one lime, or 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
For the chicken:
- 2 large chicken breasts
- 2 teaspoons sea salt
- 1 tablespoon coconut oil or ghee
For the sweet potatoes:
- 1 large sweet potato, washed, with both ends cut off
Other ingredients:
- 3 cups chopped lettuce
- 5 tablespoons plain Greek yogurt
- 1/2 cup shredded cheese
- 1/2 cup chopped fresh cilantro
Sushi Jar
Salad: 1/2 sheet of Nori, 1/4 cup cooked Brown Rice, 1/2 cup cucumber, 1/4 cup sliced carrots,1/4 cup cooked brown brown rice, 4oz crab meat, 1/4 avocado, 1/2 sheet Nori
Dressing: 1 tsp low sodium Soy Sauce, 1tbsp Olive oil, Garlic
