As a self-confessed Queen of Mason Jars, I got uncommonly excited when I first saw the cookbook 150 Best Meals in a Jar. I got even more excited when I was sent a review copy.
I use jars in the kitchen on a daily basis. I put everything in them from smoothies to homemade French Dressing and from Kefir to iced tea. They’re just too convenient not to love PLUS they go in the dishwasher like champs.
With 150 Best Meals in a Jar, author Tanya Linton takes the Mason Jar and makes it even more useful with a book filled with wonderful recipes…. all of which go right into a jar.
The meals are fantastic for serving at-home.. which is exactly what I do. As someone who works from home, my lunch commute can be measured in inches. However, a lot of people (who work outside the home) are waking up to the realities of unhealthy fast food and are taking their lunches with them to work. The recipes in this book are invaluable for this very thing. I mean, how simple is it to pack a mason jar with you? If it’s a recipe that needs to be dumped into a bowl or onto a plate, simply put one of those in your bag as well.
{Cookbook Review Continued Below…}
- Santa Fe Rice Bowl
- Mediterranean Rice Bowl
- Hamburger in a Jar
- Steakhouse Salad
- Chocolate Protein Smoothie
- Hummus Snack Pack
- Seven Layer Dip
- End of Summer Spanish Cold Soup
- Bok Choy, Tofu, and Shiitake Soup
- Greek Salad
- Waldorf Salad
- Roasted Cauliflower Salad
- Singapore Noodle Salad
- Chicken Soup Pasta Salad
- Tuna, White Bean, and Arugula Salad
- Cabbage Roll Bowl
- Pork Burrito Bowl
- Southern BBQ Dinner
- Many Vinaigrettes, Dressings, and other recipes.
{More About Meals in Jars Below…}
Smoothie in a Jar
Pictured above is a smoothie I made this morning – I used my Raspberry Bliss Smoothie Recipe but substituted blackberries for the raspberries (making it a Blackberry Bliss, I’m guessing???). As you can see, even my smoothie glass is a jar (this one happens to have a handle). I have a wide variety of jar lids I got off of Amazon, so they’re ideal for taking anywhere I want to take them – whether it’s a trip to the store or a walk around the yard.
I even have drinking lids that fit on jars that I love, too. They even make lids for jars that come with their own straws!
As you can see, I’m more than a little into jars.
Benefits of Meals in a Mason Jar
- Glass is easier to maintain, lasts longer, and is even environmentally friendly.
- Meals in a mason jar are easy to portion control.
- Did you know that if you follow the simple steps of layering, the salads will stay fresh longer as the lettuces and vegetables won’t get soggy or wilt?
- Meals in jars can be nutritious, delicious, economical, convenient, and lots of fun to put together.
- You can prep several meals ahead of time and have them in the refrigerator throughout the week.
- Most jars have cups and milliliter markings on them, so when you’re fixing smoothies or just about any other recipe in a jar, it couldn’t be easier to measure as you go.
- A lot of plastic containers (used for carrying lunches to work/school) leave behind a not-so-wonderful taste. Over time, they even become discolored and unappetizing looking. Jars refuse to take part in such nonsense! They never leave behind a nasty taste, smell, or look.
{Book Review Concludes Below…}
I love the size of the cookbook, the size of the print (I’ve gotten to where I’d rather toss a book than squint!), the ease of finding the ingredients called for, and the fact that both metric and U.S. conversions are given. I’ve often wondered why more cookbooks don’t do this.
About the Book: Canning jars are perfect for a healthy and delicious salad. The dressing goes on the bottom, with heavier or harder ingredients making up the next layer(s), perhaps topped off with some fresh leafy greens. Everything stays crisp and separate until it is time to toss the salad in a bowl ready to serve and enjoy.
When made ahead these 150 tempting and innovative recipes last for days in the fridge for almost a week’s worth of lunches and/or dinners. These “grab and go” salads are ideal on those harried weekday mornings or busy weekends. Tanya Linton includes creative snacks and breakfasts as well as a chapter devoted to rice bowls and even desserts.
Lettuce-based salads like Italian Salad (chopped salami, spicy green beans, white beans and Pecorino), Green Goddess (sugar snap peas, proper peas and edamame with hoisin chicken) or Sweet and Salty Salad (arugula, figs, buffalo mozzarella and prosciutto) are great for the whole family.
For something more hearty, there are also noodle and grain/legume based salads like Pasta Carbonara Salad (pasta, cooked eggs, cooked pancetta, baby arugula), Chicken Soup Salad (noodles, carrots, celery, chopped kale and chicken) and Layered Tabbouleh Salad (couscous, cucumber, tomatoes, parsley, onion).
For a dessert idea for an office celebration or a picnic, Pretty Pavlovas, Layed Cheater Chocolate Cheesecake and Banana Bread Parfait are favorites.
About the Author: Tanya Linton is Director of Original Production at Home and Garden Television overseeing some of its most successful shows. She’s an accomplished writer and producer who is able to work across a variety of genres. She is also the co-author of The Ice Cream Bible.
I highly recommend 150 Best Meals in a Jar – whether you or someone you love carries a lunch to work or school with them or you eat everything at home, this is a cookbook you’re going to love.
Bonus – Breakfast Burrito in a Jar (Recipe from Page 13)
Breakfast Burrito in a Jar from 150 Best Meals in Jars
Ingredients
- 1 8-inch flour tortilla
- 2 tbsp olive oil, divided
- 1 large egg
- 1 tbsp milk
- 1/4 cup salsa
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped avocado (squeeze a little lemon or lime juice on them before adding)
- 1/4 cup diced dry-cured chorizo
- 1/4 cup shredded Cheddar cheese
Instructions
- Roll flour tortilla into a cylinder and cut into thin strips. In a small bowl, toss tortilla strips with 1 tbsp oil until coated. Arrange strips in a single layer on prepared baking sheet. Bake in preheated oven for 10 minutes or until golden brown. Let cool completely in pan.
- Meanwhile, in a medium bowl, whisk egg and milk until blended.
- In a medium skillet, heat the remaining oil over medium heat. Pour in egg mixture, tilting the pan to cover the bottom with a thin layer of egg. Cook for about 3 minutes or until almost set. Turn egg over and cook for 1 minute. Remove from heat and let cool. Once cool, roll egg into a cylinder and cut into thin strips.
- Add salsa to jar, wiping down any splashes from the side of the jar. Layer egg strips, bell pepper, avocado, chorizo, cheese, and tortilla strips on top. Seal jar and refrigerate for up to 2 days. Enjoy straight out of the jar.
- Vegetarian Version: Replace the chorizo with tomatoes.
- Gluten Free Version: Use Gluten Free Flour Tortillas or Corn Tortillas
See 150 Best Meals in a Jar for more information!
