MASON SALT AND PEPPER RECIPES

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MASON JAR SALAD MEAL PREP RECIPE BY TASTY



Mason Jar Salad Meal Prep Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, oregano, cherry tomato, carrot, yellow bell pepper, cucumber, red cabbage, mixed green, shrimp, cherry tomato, carrot, yellow bell pepper, red onion, asparagus, olive oil, salt, pepper, chili powder, oregano, lime juice, mixed green, lime juice, olive oil, honey, chili powder, salt, pepper, lemon juice, olive oil, black pepper, oregano, salt

Provided by Mercedes Sandoval

Yield 4 servings

Number Of Ingredients 35

2 boneless, skinless chicken breasts
olive oil, to taste
salt, to taste
pepper, to taste
oregano, to taste
1 cup cherry tomato, halved
1 cup carrot, shredded
1 cup yellow bell pepper, chopped
1 cup cucumber, sliced
1 cup red cabbage, shredded
mixed green, large handful
1 lb shrimp, peeled and deveined
1 cup cherry tomato, halved
1 cup carrot, shredded
1 cup yellow bell pepper, chopped
1 cup red onion, chopped
1 cup asparagus, chopped
olive oil, to taste
salt, to taste
pepper, to taste
chili powder, to taste
oregano, to taste
lime juice, to taste
mixed green, large handful
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon black pepper
1 teaspoon oregano
salt, to taste

Steps:

  • Preheat oven to 425°F (220°C).
  • On a baking sheet lined with parchment paper, season chicken with olive oil, salt, pepper, and oregano.
  • On a separate baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, chili powder, and oregano.
  • Bake chicken and veggies in the oven for 15 minutes.
  • Meanwhile, on a separate baking sheet lined with parchment paper, add shrimp and season with olive oil, salt, pepper, chili powder, oregano, and lime juice.
  • Remove roasted veggies from oven. Add the shrimp to the oven and cook with the chicken for 5-7 minutes, or until both the shrimp and chicken are fully cooked.
  • Prepare chili lime vinaigrette dressing and split the dressing between two quart-sized mason jars.
  • Add roasted veggies to both mason jars and then add shrimp on top. You may need to push everything down in the jar gently to make room for the mixed greens.
  • Fill the top with as much mixed greens as you can fit and close jar with lid. Set aside in fridge.
  • Prepare lemon pepper vinaigrette dressing and split between two quart-sized mason jars. Add in fresh veggies and top with sliced chicken.
  • Fill the top with as much mixed greens as you can fit and close jar with lid. Store both salads in the fridge for up to 4 days.
  • To serve, pour out contents into a large bowl and mix everything together.
  • Enjoy!

Nutrition Facts : Calories 634 calories, CarbohydrateContent 37 grams, FatContent 32 grams, FiberContent 8 grams, ProteinContent 51 grams, SugarContent 20 grams

LAYERED MASON JAR FARRO AND CHICKPEA SALAD RECIPE BY ...



Layered Mason Jar Farro and Chickpea Salad Recipe by ... image

This trendy recipe for layered farro and chickpea salad is served in a Mason jar and topped with a lemon wedge.  Recipe courtesy of Planet Oat

Provided by THEDAILYMEAL.COM

Total Time 2 hours 59 minutes59S

Prep Time 9 minutes59S

Cook Time 19 minutes59S

Yield 6

Number Of Ingredients 13

2 1/2 cup oatmilk, preferably planet oat original
1 cup italian pearled farro, rinsed 
1 (15-ounce) can chickpeas, drained and rinsed
1/2 red onion, finely diced
1/2 cup finely chopped fresh dill 
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 cup baby arugula
1/4 cup shelled and salted sunflower seeds
1 lemon, cut into wedges for serving

Steps:

  • Bring oatmilk to a boil over medium high heat.
  • Add farro to oatmilk then reduce to a simmer and cook, uncovered for 20-25 minutes or until farro is tender.
  • Drain, if needed.
  • Fluff with a fork and let cool.
  • Toss farro with chickpeas, red onion and dill.
  • Whisk together white balsamic vinegar, extra virgin olive oil, garlic powder, salt and pepper.
  • Drizzle dressing over farro salad and toss.
  • Refrigerate farro salad for at least 2 hours, or overnight.
  • When ready to assemble mason jar salads, layer arugula and farro salad into six Mason jars.
  • Top with sunflower seeds.
  • Serve with lemon wedges.

Nutrition Facts : ServingSize 1 serving, Calories 577 calories, SugarContent 7 g, FatContent 19 g, CarbohydrateContent 84 g, FiberContent 16 g, ProteinContent 22 g, SaturatedFatContent 3 g, SodiumContent 503 mg





















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