Meal prepping and Mason Jars-Episode 4
Lunch on the go!!!
When my husband got tired of soggy tuna sandwiches, we decided to try this method instead and he loved it. I have made the salad all sorts of ways and with salmon and chicken too. He loves them all and they are easy for him to eat on the road when he is traveling. So many ideas have come from the mason jars including cheese and pepperoni to soup and crackers. Every week we come up with something new to try in the jars.
One other breakfast option that I didn’t mention earlier is making your own dry oatmeal “kits”.
- /2 cup old-fashioned rolled oats or instant oats.
- 2 teaspoons chia seeds.
- 2 teaspoons dried milk.
- 1 teaspoon dried sweetener of choice (maple sugar, coconut sugar, brown sugar, granulated sugar, vanilla sugar, sucanat, etc.)
- A pinch of salt.
- Add-ins of choice.
- To cook, pour the contents into a bowl and add 3/4 cup water. Stir to combine, then microwave on high for 1 1/2 to 2 minutes, taking care to ensure the contents don’t boil over. Let stand for a few minutes to allow the oatmeal to thicken. The chia seeds and dried fruit will absorb some of the water, so if it’s too thick for your liking, you may want to add more liquid.
So simple, right? Making your own oatmeal packets is cheaper than buying them and they’re great if you want to avoid the artificial flavors and excess sugar in many store-bought brands. And a healthy breakfast in minutes is always a win in my book!
Another grab and go meal is Egg Cups. These are very easy and good for the whole family. There are a ton of ways to make them so be creative. I like to use the parchment paper liners like these on amazon.com and I would love to invest in some of the silicone liners like these also found on amazon.com. This would certainly cut down on our urban footprint.
- 1 – cooking spray
- 6 large – egg
- 1/4 cup – milk
- 1/8 teaspoon – salt
- 1/8 teaspoon – black pepper, ground
- 1 medium – bell pepper, red
- 3/4 cup – spinach
- 1/4 cup – cheddar cheese, shredded
- Spray a muffin tin with cooking spray and set aside. Preheat oven to 375°F.
- Whisk the eggs and milk together in a bowl. Season with salt and pepper.
- Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.)
- Add the peppers, spinach, and shredded cheddar to the egg mixture.
- Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
- Allow to cool slightly before serving.
I hope that you have enjoyed these recipes and tips that I have shared in this series. Please enjoy this free downloadable recipe book to add to your families healthy meals.