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!

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PORK TENDERLOIN with SEASONED RUB

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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.......

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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*
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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.

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

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

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Place the pork into the skillet.

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

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The seasoning will brown and be stuck to the pork

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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.

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GOOD-FOR-YOU MASHED POTATOES

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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

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

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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.

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

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

Drain water.

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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.

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These are soooo good!

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Take pork out of pan and slice.

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Serve with salad and you have a fantastic meal!

YUM!

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Wine & Tomato Braised Chicken

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

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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

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`

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.

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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!
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Black Beans

Black beans are suppose to be a healthy protein and fiber so I thought I'd give this a try!

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1 lb of dry black beans

1 small red onion

1-2 small carrots

1 jalapeno chile

OR

1 can of green chiles

2 bay leaves

1 Tbs ground cumin

1/4 lbs bacon

4 cups reduced-sodium chicken broth

1/2 tsp salt

1/2 tsp pepper

***

FIRST, rinse the dry beans and put them in a large bowl or pan and soak them over night.

Next, chop up the bacon into small pieces.

Chop the onion

Chop the carrots

Put the bacon, onion, and carrot into a large pot and cook until bacon is crisp and onion is tender.

Next,

drain beans and add them to the pan of chopped onion, carrots and bacon.

Add the chiles. I used a small can.

Add bay leaves, cumin, chicken broth, salt and pepper.

Bring to a boil, reduce heat and simmer, covered for 1 hour.


Uncover and simmer until beans are very tender, about 15 - 20 minutes longer.
Then remove and discard the bay leaves and the jalapeno if used.

They were very tasty and went great with the fish taco recipe that I have on here!

New Recipe Traditions!

I decided that I will try a new dessert recipe each holiday instead of the same old recipes that I've made every year.

This was my first new one!

BLACK FOREST BROWNIE PECAN PIE

1 cup Karo corn syrup. Dark or Light

1/2 cup sugar

1/8 tsp salt

4 oz semi-sweet baking chocolate pieces

3 Tbs. butter

4 eggs, slightly beaten

1 tsp. vanilla extract

1 cup coarsely chopped pecans

1 large graham cracker pie crust

1 can cherry pie filling

whipped cream

Combine the corn syrup, sugar and salt in small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.

Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.

Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet for stability. Pour mixture into crust.

Bake in preheated 350* oven for about 45 minutes until center of pie is puffed; cool at least 1 hour.

Top each slice with cherry pie filling and whipped cream when serving.

Everyone loved it and my grandson requested that I make it again for Christmas!

*****

This was the second recipe of my new tradition!

LAYERED PUMPKIN CHEESECAKE DESSERT

1 1/2 cups graham cracker crumbs

1/3 cup sugar

1 tsp ground cinnamon

cream cheese filling:

12 oz cream cheese, softened

1 cup sugar

3 eggs

pumpkin filling:

1 can (15oz) solid pack pumpkin

3 eggs, separated

1/2 cup milk

1/2 cup sugar & 1/4 cup sugar

2 tsp ground cinnamon

1/2 tsp salt

1 envelope unflavored gelatin

1/4 cup cold water

topping:

whipped cream

In large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into ungreased 13x9 baking dish. In large bowl, beat the cream cheese until smooth. Beat in the sugar and eggs until fluffy. Pour over the crust. Bake at 350* for 15-20 minutes or until set. Cool on wire rack.

While bottom later is cooling use large saucepan to combine pumpkin, egg yolks, 1/2 cup sugar, milk cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened enough to coat the back of a metal spoon. Remove from heat.

In small saucepan, sprinkle gelatin over cold water; Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.

In large saucepan, combine egg whites and remaining 1/4 cup sugar. Use mixer & beat on low speed for 1 minute. Continue beating over low heat for approx 12 minutes.

Remove from heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.

Just before serving top with whipped cream.

This was a surprising replacement for the usual pumpkin pie!

It was a little more tricky to make with all the steps in the recipe but everyone loved it!

Just try it

I had no recipe today but had these ingredients so put them together and into the oven and there ya go!

Peeled potatoes

Peeled sweet potatoes

Peeled parsnips

Peeled carrots

Cut all into pieces about one inch in size

Slice one whole onion

Toss potatoes, parsnips & carrots in olive oil. Then spread then in baking dish.

Sprinkle with desired seasoning.

Sprinkle grated Parmesan over the top.

Spread sliced onion over the top.

Put into oven at 425*

Bake for about 20 minutes or until tender.

Eat :)

I cooked chicken tenders in skillet with olive oil and seasoning.

&

Added some mixed salad to the plate.

Yummy Fish or Shrimp Tacos!

My daughter found this recipe on a different blog or website. I can't remember where exactly. So I can't take any credit for it but it is really easy to make and taste very yummy!

There are three "recipes" here. Don't let that scare you and think it's hard because it only takes a few minutes to make each one and it all goes together .

YOGURT-DILL DRESSING

1/2 cup lain yogurt

1/2 cup mayonnaise

1 tsp. dried dill weed

2 cloves minced garlic

1/4 tsp cayenne pepper

1/4 cup lemon juice

1/2 tsp cumin

Combine all ingredients. Chill until ready to serve.

SPICY SEAFOOD RUB

1 Tbs paprika

1 tsp sesame seed

1/2 tsp ground ginger

1/2 tsp pepper

1/2 tsp dill weed

1/4 tsp cayenne

1/2 tsp salt

Combine all ingredients in small bowl.

(I wanted less spicy so I did not use the cayenne)

2-6 fish steaks such as cod, shark, Maui, or tilapia.

and/or

1 lb. shrimp peeled and rinsed.

Place shrimp or fish in shallow container. Brush with olive oil. Sprinkle with the spicy seafood rub.

Let sit and marinate while you prepare the rest of ingredients.

Shred lettuce or cabbage (or combine both)

Dice tomatoes

Chopped onions

Diced avocados

Lime wedges to squeeze over tacos when filled.

Corn tortillas cooked as desired which could be just heated up or cooked hot oil.

After preparing all the ingredients then grill the shrimp / fish either over the BBQ , broiler or in a grilling pan on stove until done and flaky.

Flake the fish apart into small pieces.

After the fish is ready fill taco shells as desired with all the ingredients. Add the yogurt-dill dressing as desired.

Serve with tortilla chips and re-fried beans!

Crock Pot Stew

2 lbs of stewing beef cut into same size pieces

2 stalks celery, chopped

4 carrots peeled and chopped

1 small can tomato paste

2-3 baking potatoes, peeled and cubed

1 box of broth

1 packet of onion soup mix

dash of garlic salt

unsalted mixed seasoning

Put beef cubes, onion soup mix, garlic salt, and seasoning into crock pot.

Put tomato paste in and mix until all of beef cubes are coated evenly.

Toss celery, carrots and potatoes on top of beef.

Pour entire box of broth over everything.

Cook on low for 6-8 hours.

Rainy Day Soup

Love using my crock pot on a cold rainy day. Best invention ever!

CROCK POT VEGETABLE SOUP

1 pkg ground turkey meat

1 qt. vegetable broth & 1 qt water

1 Tbs no salt seasoning & 1 tsp celery salt

1 sm onion, chopped

4 carrots, diced

2 celery stalks ( I added the leaves), diced

2 medium potatoes, diced

1 lb canned or frozen (thawed) corn

1 lb canned diced tomatoes

& if desired 2 turnips, peeled & finely chopped ( I didn't have any)

Brown meat in skillet. Put everything in crock pot and cook on low 4-6 hours. YUM, WARM, EASY

:)

Broccoli, Beef & Potato Hotdish

I found this in a magazine.

1 1/2 lb broccoli
2 tbs oil
1 1/2 lbs 95% lean ground turkey
1 large onion
1 tsp garlic powder
2 tbs soy sauce
4 cups low fat milk
1/3 cup cornstarch
2 cups shredded Mexican mix shredded cheese
4 cups frozen has brown shredded potatoes
1 large lightly beaten egg
mixed seasoning
cooking spray

Preheat oven to 450*

toss broccoli with 1 Tbs oil in large bowl. Spread out on baking sheet and roast stirring once halfway through until soft and browned in spots about 15 minutes.

Heat remaining oil in skillet. Add beef and onion and cook until browned. Stir in soy sauce, garlic powder and salt if desired.

Whisk milk and cornstarch in large saucepan. Bring to boil over medium heat whisking often until bubbling and thickened enough to coat back of spoon. Remove from heat and stir in cheese.

Spread the beef mixture in 9x13 inch baking dish.

Top with broccoli and pour the cheese sauce evenly over top.

Combine potatoes, egg, and seasoning. Sprinkle evenly over casserole. Coat top with cooking spray.

Bake casserole until bubbling and potatoes are beginning to brown, about 40 minutes.

Let stand about 10 minutes before serving.

Jim loved this!! It also is a very healthy meal and cost less than $2.50 per servings!