It’s hard not to miss the popularity of mason jars these days. The glass jars, once used for canning and preserving food, are now everywhere. They hold crafted drinks, they’re used in farmhouse decor and they’re a great way to store portable, pre-made meals.
OhioHealth dietitian and wellness coach, Jenny Pitcher, RDN, LD, CWHC, recently shared a few ways she likes to use mason jars in her meal prep routine. She calls it “mason jar magic” and we call it delicious!
Overnight Oats Recipe
This is a breakfast that will fill you up because it utilizes protein – found in the greek yogurt – and fiber from your oats – two ingredients that can keep hunger at bay.
If you’re nervous about using greek yogurt because you feel it’s too sour, Jenny promises you won’t notice it because the other ingredients bring plenty of sweetness to your oats.
The “magic” in this particular recipe is how the oats actually “cook” overnight while they’re sitting in the milk you use. Just remember to use plain oats, not quick oats or steel-cut oats, since those won’t turn out as yummy.
The next morning, you can take your oats out of the fridge and mix in any toppers you’d like – from nuts and seeds to fruit and spices like cinnamon or nutmeg. These oats don’t have to be the same every day. Get creative!
- 1/3 cup rolled oats
- 1/3 cup almond milk (or any kind!)
- ¼ cup plain Greek yogurt
- ½ tablespoon pure maple syrup
- 1/8 teaspoon cinnamon
- ¼ teaspoon vanilla
- Combine all ingredients into a Mason jar.
- Shake jar well to mix all ingredients.
- Let sit overnight in fridge.
- In the morning, stir, add more milk if desired.
- Top with your favorite fruit, nuts, nut butter, or seeds.
Mason Jar Salad and Salad Dressing Recipe
When you bring home a salad from a restaurant, you know the next day it can be a big, sloppy mess. That’s not the case with mason jar salads! The “magic” here is in the layering. When you layer your dressing in first, then add the remaining ingredients in order from dense and/or fibrous to lighter and softer, your salad will stay fresh in the fridge all week.
This salad is also designed to keep you full thanks to protein coming from your chicken (or other meat you choose) and fiber from your vegetables.
Just be sure to grab that jar on the way out the door in the morning! Then at lunchtime, you can dump it into a bowl or onto a plate and that dressing that was sitting on the bottom of the jar will end up on the top of your beautiful salad.
- ½ cup cooked quinoa
- ½ cup halved grape tomatoes
- 2 cups spinach (or greens mix)
- ¼ cup roasted chicken
- 1 tablespoon walnuts
- ¼ cup garbanzo beans
- ¼ cup diced or spiralized zucchini
- Pour dressing (recipe below) into bottom of a quart sized (32 ounce) Mason jar.
- Begin layering ingredients, starting with chicken, garbanzo beans, quinoa, zucchini, nuts, tomoatoes and ending with the spinach.
- Seal with lid and store in refrigerator up to 2 days.
- When ready to eat, shake to allow dressing to coat ingredients.
- 1 tablespoon wine vinegar
- 1 ½ teaspoon very finely minced shallot
- ½ teaspoon Dijon mustard
- 1/8 teaspoon salt
- Black pepper to taste
- 3 tablespoon extra virgin olive oil
- Combine vinegar, shallot, mustard, salt and pepper to taste in a bowl or jar.
- Whisk until mixture is milky in appearance.
- Slowly drizzle oil into mixture.
The great thing about these recipes is you can customize them! You’re not stuck having the same meal all week long.
Looking for more recipes? We have plenty!