150 Best Meals in a Jar

Thursday, July 21, 2016 AnnMarie Brown 0 Comments

Disclosure: ItsJustMyLifeCA received products for this review. All opinions, however, are honest and my own.

Traditionally speaking when you think Mason Jars you thinking canning foods. When I look at a mason jar I think food storage and meal planning. Mason Jars are very useful for storing leftovers for lunch the next day as well as planning a week of lunches ahead of time.

Mason Jars make packing lunches quick and easy - you just grab the jar and off you go to work saving you both time and money because you do not have to buy your lunch. Think of the savings! 

Did you know that by layering your salads in a jar your salad and veggies will stay fresher longer. What are the rules to layering salad in a jar so they won't go soggy or wilt. Start by putting your sauce or dressing at the bottom be sure to clean any that may have gotten on the sides of the jar, then add your pasta, rice or firm vegetables, next add your lighter ingredients and tops it off with your fragile ingredients like eggs and cheese. By layering it this way it will help all the ingredients stay fresh longer.

150 Best Meals in a Jar
Salads, Soups, Rice Bowls & More
By Tanya Linton
Trade Paperback, 248 pages

Once again, Marilyn brings her extensive and creative recipe development skills to the forefront with these deliciously convenient meal ideas that truly ma ke the most of an Instant Pot’s capabilities. And there are recipes for every meal and occasion.

These recipes are incredibly easy to make and easy to take.

Courtesy of 150 Best Meals in a Jar by Tanya Linton© 
2016 www.robertrose.ca Reprinted with publisher permission.
Portable Paella
Considered the national dish of Spain, paella is made with rice, chorizo, shrimp and chicken. This recipe is a deconstructed version, using similar flavors and layering them.

Equipment Needed:
1-quart (1 L) wide-mouth mason jar

1 cup water
1⁄2 cup long-grain white rice
1⁄4 tsp salt
4 saffron threads
1 tsp butter
1 tbsp olive oil
1⁄2 cup sliced red onion
1 cup chopped seeded tomatoes
1⁄4 tsp smoked paprika
1⁄2 cup cooked peas
1⁄4 cup finely chopped dry-cured chorizo
1⁄2 cup cold shredded cooked chicken
4 cold cooked medium shrimp
1⁄4 cup chopped fresh parsley

1. In a medium saucepan, bring water to a boil over high heat. Stir in rice, salt and saffron, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and water is absorbed. Remove from heat and stir in butter, fluffing rice with a fork. Let cool completely.

2. Meanwhile, in a medium skillet, heat oil over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Stir in tomatoes and paprika; cook, stirring, for 2 to 3 minutes or until tomato juice has evaporated. Let cool completely.

3. Layer onion mixture, rice, peas, chorizo, chicken, shrimp and parsley in jar. Seal jar and refrigerate for up to 1 day.

4. When ready to serve, remove lid and microwave on High for 3 minutes or until warmed through.

Makes 1 serving

Have you thought of using mason jars for more than just canning? What are some things you have used them for, please share your ideas with me in the comments.

Disclosure: It's just my life... did not receive compensation but did receive products for review purposes. It's just my life... may, however, receive compensation through purchases from affiliate links in this post. All opinions on this product are my own and may differ from our readers’ opinions.