Mason Jar Salads

I’m always telling myself that I need to eat healthier.  I’m not really eating unhealthy but there’s always room for improvement.  I just knew that I needed to somehow incorporate more vegetables into my diet. 

I have gotten into a habit of making one large meal a day.  That one large meal has worked its’ way smack dab into the middle of the day.  I have believed that is better.  To have the large meal in the middle of the day instead of late at night allows your digestive system to do its’ work early so not disturb your slumber.

However, that one meal a day wasn't always enough to meet up with the needs of my energy.  It also sometimes was full of carbs and not enough veggies. 

Then I discovered the Mason jar salad idea.  It’s a great way to save time and get your needed healthy calories every day of the week.

It’s very simple.  Just take an hour or so to spend in the kitchen ONE day a week.  Depending on how many jars you prepare and what you put into it determines how long you spend doing the job.

First wash the jars thoroughly.

 Careful handling them because they are glass and do break if careless.

Next, or ahead of time, prepare your foods. Cook your chicken or ground turkey.  Have your boiled eggs if using them.  Rinse and drain your kidney beans and olives.  Clean your lettuce, spinach, or arugula.  Have your jars lined up and your cutting board ready.  Slice your tomatoes, cucumbers, olives, chicken bell peppers. 

The rest is easy. 

Choose your recipes and start the assembly line.  Always start with the dressing.  Then your heavy vegetables such as tomatoes, cucumbers, bell peppers.  Those types that can sit and soak in the dressing without becoming soggy.  Next your proteins such as meats, eggs and beans.  Don’t forget the cheeses such as feta.  Last but never forgotten are the leafy greens.  Always place those on top so they are farthest away from the dressing and cannot become soggy.  I stuff those leafy greens in until the jar is full.

Place the flat lid with seal onto the jar and screw on the ring.  You can use the jar sealers or fasteners if you wish but so far mine have sealed fine without them.

Put the jars in your refrigerator.  That’s it!   They will last and stay fresh for 7-10 days! 

I recommend that you empty the contents onto a plate or container and not try to eat out of the jar. It's almost impossible to get a good tasty bite of everything trying it out of the jar. When you empty onto a container or plate the last to come out is the dressing and it covers your salad nicely. 

You can find tons of salad recipe ideas on Pinterest.

Everything is prepared and ready to grab and you are sure to have your needed healthy salads. My hubby takes one to work daily.  We eat them either for lunches or have our large meal midday and eat the salads later in evening.  Either way it works wonderfully!  

Next………..

Mason jars filled with yummy oatmeal breakfast ideas!

 

 

CHICKEN APPLE ARUGULA GOAT CHEESE SALAD

 

 

olive oil

two green onions peeled and sliced

2-3 chicken breasts, cut into 1 inch pieces

1 tart green apple, thinly sliced

baby arugula leaves - enough for salad for four

1/2 cup toasted chopped walnuts ( I toasted mine in skillet with green onions)

1/4 cup goat cheese - broken up into little pieces

lemon juice

salt & pepper

 

Heat stick-free frying pan to medium heat.  Add Tbs. olive oil and lightly saute' the green onions and walnuts.  Remove from pan.   Add another Tbs olive oil and cook the chicken breast pieces, stirring occasionally, until just cooked through.  Sprinkle some salt on the chicken while you are cooking it.  Remove from pan and chill.

 

When chicken has cooled, toss together in a serving bowl the onions, walnuts, chicken, sliced green apple, arugula, walnuts and goat cheese.  Sprinkle with olive oil, lemon juice, salt & pepper to taste.

 

yum



 

CROCK-POT ZUCCHINI CHILI

GLUTEN FREE

 

3 small zucchini

2 Tbs olive oil

1 large onion

1 red bell pepper, seeds & ribs removed and chopped

3 garlic cloves, minced

3 Tbs chili powder

2 Tbs of your favorite mixed seasoning

2 tsp dried oregano

1 cup vegetable stock/broth

1 or 2 cans red kidney beans, drained and rinsed

1 28 ounce can crushed tomatoes

1 4oz can diced mild green chilies

2 Tbs tomato paste

1 Tbs sugar

 

Rinse and trim zucchini.  Cut zucchini into quarters lengthwise, and then into 1/2 inch slices.  Place in slow cooker.

 

Heat oil in medium skillet over medium-high heat.  Add onion, bell pepper, garlic, and cook, stirring frequently, for approx. 3 minutes or until onion is translucent.  Reduce the heat to low and stir in chili powder, oregano and favorite seasoning mix.

Cook for 1 minute, stirring constantly.  Scrape mixture into the slow cooker.

 

Add stock, kidney beans, crushed tomatoes, green chilies, tomato paste, and sugar.  Stir well.

 

Cook on low for 6-8 hours.

 

yum

 



SWEET & SOUR PORK IN CROCK POT

2-3 pound lean pork roast

1 cup sugar ( seems like a lot, but it mellows out)

1/2 cup white vinegar

4 Tbsp soy sauce

4 Tbsp ketchup ( I thought I had some but didn't so used BBQ sauce instead and it was good)

20 ounce can of crushed pineapple ----drain juice before using in mixture.

Spray skillet with Pam.

Brown roast in skillet around all sides by turning in skillet. (basically any fat around the sides will brown and crisp).

place pork roast in crock pot.

use skillet to put all the other ingredients in and mix together. Bring to a boil and then pour over the pork roast in crock pot.

Cook on low 4 hours.

( the pork roast I had was almost 5 lbs. I used the same ingredients but cooked on low 5 hours to be sure it was done. It was done perfectly)

When done slice the roast on plate and use the juice mixture to pour over it. If you want the juice to be thicker like gravy then mix a little cornstarch with a little water and then mix that in with the juice while it's hot.

After it was done i sliced it into separate portions and put it back in crock pot to absorb juices while fixing the rest of food.

........it was really good. I made rice and zucchini with it.

The recipe also says that the next day they took the pork roast that was left over and pulled it apart into shredded pork and put in tortilla with some of the pineapple sauce mixture and ate it that way..

I've had a very stressful year and haven't been able to post anything anywhere.  Now I'm trying to get my life back in order and want to get back on the healthy road.  So I'm starting with this breakfast shake that i created out of looking up different ideas and mixing things until it just tasted too good to change.  We haven't been using the MacaForce powder because it's just too expensive for us to keep up with but we are addicted to this shake and have it at least three times a week for breakfast.

 Most yummy breakfast shake ever!! 

I've been trying to figure out a healthy breakfast.  Trying to stay away from eggs as much as possible due to my history of high cholesterol.  I can eat the oatmeal with fruit often enough but just can't get myself to eat it everyday.

As I'm searching my books and Internet for ideas I kept running across a "banana & peanut butter milk shake" in the breakfast menus. Hummm?  The recipes that I was finding called mainly for banana, peanut butter and milk.
It didn't sound all that appealing to me and I cannot drink regular milk it upsets my stomach......so I continue to search and continue to find this type of shake recipe.

I remembered I had some soy milk left so I thought I'd give it a try.  I put the three ingredients in the blender and my husband & I drank a small glass.  It was "ok". 
My brain began working and I instinctively thought of chocolate milk!  They make chocolate covered bananas  and chocolate peanut butter treats don't they?  I have to tell you that I loved that idea.

As I began experimenting with this I began adding more to the blender and now my husband tells me that this is the best "milkshake" he's ever tasted!  We drink it several times a week as our breakfast and it not only taste super yummy and creamy but it fills me up for the entire morning and I feel energized!

I have to warn you.....I don't really "measure".  So if you want to try this follow along with the idea and adjust the amount to what taste best to you. I also make an amount that will fill two glasses to the brim.

These are my ingredients.

Greek yogurt

chocolate soy milk

bananas

creamy peanut butter

honey

frozen strawberries

This is something that I also add.  It's up to you if you want to add it.  You can get the information about this on the "HealthyForce" website.  It is a powder full of amazing natural ingredients.  I put approximately 1 tsp. into the blender with the other ingredients.

Pork Tenderloin with Seasoned Rub & Good-for-You Mashed Potatoes

This is a delicious, simple and healthy menu!

***

*

PORK TENDERLOIN with SEASONED RUB

***

3 lbs pork tenderloin

2tsp minced garlic

2Tbs. olive oil

Salt

2 tsp dried thyme

2 tsp ground coriander

2 tsp ground cumin

2 tsp dried oregano

***

First I want to mention garlic. I love my garlic press! Minced garlic can be bought in a jar but I like mine fresh. I just buy the clump of garlic cloves and store them in a garlic container jar in a dry space in cupboard.

To use the garlic press is very easy.

Simply put the whole garlic clove in the press, peeling and all.......

*

Then press until the garlic squeezes out through the holes. I then take a knife and scrape off the garlic into pan or bowl as needed.

As you see the garlic is pressed through and the peeling is left inside! It just smashes the garlic right out of the peeling! I then take the peeling out and clean the press.
***
Start out with a good piece of pork tenderloin.
Preheat oven to 450*
*

In a bowl mix all the dry ingredients such as the garlic powder, oregano, cumin, coriander, thyme and salt(as much as desired).

Stir mixture with fork until mixed well to form a seasoning.

*

*

Next rub the seasoning mixture onto the pork sticking it to all sides.

*

*

Heat the oil in skillet on medium heat, add the garlic and saute, for approx 1 minute.

*

*

Place the pork into the skillet.

Cook for about 10 minutes as you turn searing each seasoned side.

*

*

The seasoning will brown and be stuck to the pork

*

*

Next place the pork in a roasting pan and put in the preheated oven.

Cook for 25 minutes uncovered.

Remove from oven and put lid on pan and allow to sit for few minutes as you prepare potatoes.

*

****

******

GOOD-FOR-YOU MASHED POTATOES

**

2 lbs baking potatoes, peeled & cubed (approx 4-5 potatoes)

1 1/2 lbs. cauliflower florets (approx 1 head of cauliflower)

1 leek, chopped ( white part only)

2 garlic cloves, peeled (not minced)

4 Tbs. butter

1/4 cup sour cream OR light garlic & herb spreadable cheese

1/2 cup milk

*

*

This time I weighed the ingredients to be sure I had the correct amount.

*

I have never used leeks before. Recipe called for the white part only so I cut off the green and then chopped up the white.

*

*

In large sauce pot over high heat, bring potatoes, cauliflower, leeks, and garlic
cloves to a boil in enough salted water to cover ingredients.

*

Reduce heat to medium-high and let simmer approx. 10 minutes until fork tender.

Drain water.

*

Return to pan add butter and either the sour cream or cheese spread

( I used sour cream).

Using hand masher, mash potato mixture until smooth, adding milk as needed.

****

These are soooo good!

****

***

*

Take pork out of pan and slice.

***

Serve with salad and you have a fantastic meal!

YUM!

******

Wine & Tomato Braised Chicken

I wish you could smell this through the computer! WOW it smells so good!

*

4 slices bacon

1 large onion, thinly sliced

4 cloves garlic, minced

1 tsp. dried thyme

1 tsp. fennel seeds

1 tsp. ground pepper

1 bay leaf

1 cup dry white wine

(or replace wine with 1 cup chicken broth mixed with 1 Tbs. lemon juice)

1 28- ounce can tomatoes, with juice, coarsely chopped

1 tsp salt

10 chicken thighs ( approx. 4 lbs) skinless & trimmed of fat.

1/4 cup finely chopped parsley

*

`

First cook bacon in a large skillet until crisp. Transfer to paper towel to drain. Crumble when cool.

Drain off all but 2 Tbs. of bacon fat from pan. Add onion and cook over medium heat, stirring, until softened.

Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute.

*

CAN YOU SMELL IT YET? !! :)

Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits.

Add tomatoes and their juice and salt; stir well.


Place chicken thighs in 4 quart slow cooker. Sprinkle the bacon over the chicken.
Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 6 hours on low.



Remove bay leaf. Sprinkle with the parsley.
Serve with a fresh salad & rice!
Yum!
***