Mason jars are genuinely one of the most practical things in a kitchen. They seal tight, stack easily in the fridge, travel well, and make meal prep feel almost effortless.
These twenty dinners are built to live in a jar, stay fresh for days, and taste good straight from the fridge or after a quick shake.
1. Classic Layered Greek Salad Jar
Ingredients
- 1/2 cup cooked quinoa or farro, cooled
- 1/4 cup kalamata olives, pitted
- 1/2 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup crumbled feta cheese
- A handful of romaine lettuce or baby spinach
For the dressing:
- 3 tablespoons olive oil
- 1 and 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, finely grated
- Salt and black pepper to taste
Instructions
The order of layers in a mason jar salad matters more than people think.
The dressing goes in first at the very bottom, followed by the ingredients that can sit in dressing without getting soggy, and the most delicate things go in last at the top.
Whisk the olive oil, red wine vinegar, Dijon, oregano, garlic, salt, and pepper together until emulsified.
Pour it into the bottom of a wide-mouth quart jar.
Add the chickpeas directly on top of the dressing.
They act as a buffer and absorb flavor from the dressing without going soft.
Follow with the red onion, cherry tomatoes, cucumber, and olives.
Add the cooled quinoa or farro next.
The feta goes just above the grain.
Top the jar with romaine or spinach.
Seal the lid tight.
When you are ready to eat, either shake the jar to distribute the dressing or tip it onto a plate or bowl and toss everything together.
Keeps well in the fridge for up to four days.
2. Sesame Noodle Jar with Edamame
Ingredients
- 2 oz soba noodles, cooked and rinsed cold
- 1/2 cup edamame, thawed
- 1/2 red bell pepper, thinly sliced
- 1 medium carrot, cut into thin matchsticks
- 2 tablespoons purple cabbage, shredded
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro for topping
For the sesame dressing:
- 2 tablespoons peanut butter or tahini
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 clove garlic, grated
- 1 teaspoon ginger, grated
- 2 tablespoons warm water
Instructions
Whisk the peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and warm water together until smooth.
Add more water if the dressing is too thick to pour.
Taste and adjust with more soy sauce or vinegar.
Cook the soba noodles, drain, and rinse thoroughly under cold water.
Toss with a small drizzle of sesame oil so they do not clump.
Pour the sesame dressing into the bottom of a wide-mouth quart jar.
Layer the edamame on top of the dressing, followed by the shredded cabbage, bell pepper, and carrot matchsticks.
Add the cooled soba noodles next, pressing them in gently.
Top with green onions and sesame seeds.
Tuck a few sprigs of cilantro in at the very top.
Seal and refrigerate.
Shake before eating or tip into a bowl and toss.
These keep well for three days.
The noodles absorb a little dressing over time, which makes them taste even better the next day.
3. Chicken Caesar Salad Jar
Ingredients
- 1 cup cooked chicken breast, sliced or shredded
- 1/2 cup cooked farro or croutons, added right before eating if possible
- 2 cups romaine lettuce, roughly chopped
- 2 tablespoons freshly grated Parmesan cheese
- For the Caesar dressing:
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, finely grated
- 1 teaspoon Dijon mustard
- 2 tablespoons grated Parmesan
- Salt and black pepper to taste
Instructions
Whisk all the Caesar dressing ingredients together until smooth.
It should be tangy, garlicky, and bold.
Taste and adjust the lemon or salt.
Pour the dressing into the bottom of a quart jar.
Add the chicken directly on top of the dressing.
The chicken acts as a barrier so the dressing does not wilt the lettuce during storage.
Add the Parmesan next, then the farro if using it as your grain element.
Pack the romaine loosely at the top.
It compresses a little, which is fine because it will be mixed anyway.
Croutons should be added right before eating if you want them to stay crunchy.
They get soft when stored in a sealed jar.
Tip the jar into a bowl, toss everything together, and top with extra Parmesan.
4. Burrito Bowl Jar
Ingredients
- 1/2 cup cooked brown rice or cauliflower rice, cooled
- 1/2 cup black beans, drained and rinsed, seasoned with cumin and salt
- 1/3 cup corn kernels, canned or frozen and thawed
- 1/3 cup pico de gallo or fresh salsa
- 1/4 cup shredded cheddar cheese
- 1/4 ripe avocado, diced, added fresh before eating
- 2 tablespoons sour cream or plain Greek yogurt
- Fresh cilantro for topping
Lime wedges for serving
For the Chipotle lime dressing:
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon adobo sauce from Chipotle in adobo
- 1/2 teaspoon cumin
- Salt to taste
Instructions
Stir the olive oil, lime juice, adobo sauce, cumin, and salt together.
Taste and adjust.
The adobo sauce brings smoky heat, so start with a small amount and add more if you want it spicier.
Pour the chipotle lime dressing into the bottom of the jar.
Spoon the black beans on top.
Add the corn, pico de gallo, and shredded rice or cauliflower rice.
Add the sour cream or Greek yogurt near the top since it should stay separate until eating.
Top with shredded cheddar and cilantro.
Avocado gets added fresh when you are ready to eat.
It browns too quickly to store well in the jar.
Shake or tip into a bowl and add avocado and a squeeze of lime right before eating.
5. Smoked Salmon and Cream Cheese Jar
Ingredients
- 4 oz smoked salmon, broken into pieces
- 3 tablespoons cream cheese, softened
- 1/2 English cucumber, diced small
- 1/4 red onion, very thinly sliced
- 2 tablespoons capers, drained
- 2 large eggs, hard-boiled and sliced
- A handful of mixed greens or arugula
- Fresh dill for topping
For the lemon dill dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill or 1 teaspoon dried
- Salt and black pepper to taste
Instructions
Whisk the olive oil, lemon juice, Dijon, dill, salt, and pepper together.
Taste and adjust the lemon.
Spoon the cream cheese into the bottom of a wide-mouth jar first.
It acts as the base and keeps the dressing separate since this jar works better tipped out than shaken.
Pour the lemon dill dressing over the cream cheese.
Add the cucumber, red onion, and capers on top of the dressing.
Layer the smoked salmon pieces next.
Add the sliced hard-boiled eggs.
Top the jar with mixed greens or arugula and tuck fresh dill in at the top.
To eat, tip the jar out onto a plate or into a bowl.
The cream cheese and dressing mix together as you tip it out and create a rich, tangy sauce that coats everything.
Serve with toast or crackers alongside.
6. Poke Bowl Jar
Ingredients
- 1/2 cup cooked short-grain rice, cooled and lightly seasoned with rice vinegar
- 4 oz sushi-grade ahi tuna or cooked shrimp, cubed
- 1/4 cup edamame, thawed
- 1/4 English cucumber, sliced thin
- 1/4 ripe avocado, diced, added right before eating
- 1 tablespoon pickled ginger
- 1 tablespoon toasted sesame seeds
- 1 green onion, sliced
For the poke marinade:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon sriracha
- 1 clove garlic, finely grated
Instructions
Stir the soy sauce, sesame oil, rice vinegar, honey, sriracha, and garlic together.
Add the cubed tuna and toss gently to coat.
Let it sit for 10 minutes.
Do not marinate longer than 30 minutes if you are using raw fish because the acid starts to affect the texture.
Pour the remaining marinade into the bottom of a wide-mouth pint or quart jar.
Layer the seasoned rice on top.
Add the edamame and cucumber.
Spoon the marinated tuna in next.
Add pickled ginger and green onions.
Top with sesame seeds. Seal tightly and keep refrigerated.
Add the avocado right before eating.
If you are using cooked shrimp instead of raw tuna, these jars keep well for two days.
Raw tuna is best eaten within 24 hours.
7. Tuscan White Bean and Tuna Jar
Ingredients
- 1 can white cannellini beans, 15 oz, drained and rinsed
- 1 can of tuna in olive oil, 5 oz, drained
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons capers, drained
- 1/4 red onion, thinly sliced
- A handful of baby arugula
- Fresh parsley, roughly chopped
For the lemon vinaigrette:
- 3 tablespoons olive oil
- 1 and 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely grated
- Salt and black pepper to taste
Instructions
Whisk the olive oil, lemon juice, Dijon, garlic, salt, and pepper together.
Taste and check the balance.
It should be a little sharp since everything else in the jar is quite mild.
Pour the dressing into the bottom of a quart jar.
Add the white beans directly on top.
They absorb the dressing beautifully and taste better for it.
Add the cherry tomatoes, capers, and red onion.
Break the tuna into chunky pieces and layer them in next.
Do not shred it into a paste.
Large chunks give better texture throughout the jar.
Top with arugula and fresh parsley.
Seal and refrigerate.
These keep for three days.
Tip into a bowl to serve and toss everything together so the dressing from the bottom coats the tuna and arugula.
Good with crusty bread alongside.
8. Vietnamese Noodle Jar
Ingredients
- 2 oz rice vermicelli noodles, cooked and rinsed cold
- 4 oz cooked shrimp or chicken, sliced and cooled
- 1/2 cup shredded carrots
- 1/4 cup shredded purple cabbage
- 1/4 English cucumber, cut into thin strips
- A handful of fresh mint and cilantro
- 2 tablespoons roasted peanuts, roughly chopped
For the nuoc cham dressing:
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 3 tablespoons warm water
- 1 clove garlic, minced
- 1/2 teaspoon chili garlic sauce
Instructions
Dissolve the sugar in the warm water, then stir in the fish sauce, lime juice, garlic, and chili garlic sauce.
Taste it.
The balance between salty, sour, and sweet should hit all three notes clearly.
Adjust as needed.
Pour the nuoc cham into the bottom of a wide-mouth quart jar.
Layer the shredded carrots and cabbage directly on top of the dressing.
They are sturdy enough to sit in the dressing without going limp.
Add the cucumber strips, then the cooked vermicelli noodles.
Layer the shrimp or chicken on top of the noodles.
Tuck the fresh mint and cilantro near the top. Scatter peanuts over everything.
Seal and refrigerate.
When ready to eat, shake the jar hard to distribute the dressing, then tip it into a bowl.
Add extra lime if you want more brightness.
The peanuts add crunch, and the fresh herbs bring the whole jar together.
9. Southwestern Quinoa Jar
Ingredients
- 1/2 cup cooked quinoa, cooled
- 1/2 cup black beans, drained and rinsed
- 1/3 cup roasted corn or thawed frozen corn
- 1/3 cup diced red bell pepper
- 1/4 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 2 tablespoons fresh cilantro
- 1 tablespoon pickled jalapeños
- Shredded cheddar or crumbled cotija for topping
For the cumin lime dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 clove garlic, grated
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
Whisk the olive oil, lime juice, cumin, smoked paprika, garlic, honey, salt, and pepper together.
The cumin and smoked paprika make this dressing taste deeply flavored, even though it comes together in about two minutes.
Taste and adjust the lime or salt.
Pour the dressing into the bottom of a quart jar.
Add the black beans first since they hold up well to the dressing.
Layer in the corn, red bell pepper, cherry tomatoes, and red onion.
Add the cooled quinoa next.
Scatter the pickled jalapeños and cilantro over the quinoa.
Top with shredded cheddar or cotija cheese.
Seal tightly and refrigerate for up to four days.
Shake before eating or tip into a bowl.
This one works really well served at room temperature too, not just cold.
10. Cold Ramen Jar
Ingredients
- 2 oz ramen noodles or soba noodles, cooked and rinsed cold
- 4 oz cooked chicken or shrimp, sliced and cooled
- 2 soft-boiled eggs, halved, stored separately or added right before eating
- 1/2 cup shredded napa cabbage or bok choy
- 1 medium carrot, cut into thin matchsticks
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Nori strips for serving
For the tare dressing:
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon mirin or a teaspoon of honey
- 1 teaspoon ginger, finely grated
- 1 clove garlic, finely grated
- 1/2 teaspoon chili garlic sauce
Instructions
Whisk the soy sauce, sesame oil, rice vinegar, mirin, ginger, garlic, and chili garlic sauce together.
This dressing is concentrated and bold, which is what you want since it coats noodles and dilutes slightly as it sits.
Pour the tare dressing into the bottom of a wide-mouth quart jar.
Layer the shredded cabbage and carrot on top of the dressing.
Add the cooled noodles in a loose bundle.
Add the sliced chicken or shrimp over the noodles.
Scatter green onions and sesame seeds over the protein.
Leave the soft-boiled eggs out or store them separately because they do not keep well sealed inside a jar for longer than a day.
Seal and refrigerate for up to three days.
When ready to eat, tip into a bowl, add the soft-boiled egg, nori strips, and extra sesame seeds.
Toss well and eat cold.
11. Caprese Pasta Jar
Ingredients
- 1 cup cooked short pasta such as rotini or farfalle, cooled
- 1/2 cup cherry tomatoes, halved
- 4 oz fresh mozzarella balls or cubed mozzarella
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons sun-dried tomatoes, roughly chopped
- Salt and black pepper to taste
For the balsamic dressing:
- 3 tablespoons good olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely grated
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
Whisk the olive oil, balsamic vinegar, Dijon, garlic, honey, salt, and pepper together.
Taste and adjust the balsamic or honey.
The dressing should be tangy and slightly sweet.
Pour the dressing into the bottom of a wide-mouth quart jar.
Add the sun-dried tomatoes directly into the dressing.
They absorb the balsamic and olive oil wonderfully.
Layer the cherry tomatoes and mozzarella on top.
Add the cooled pasta next.
Top with torn basil.
Seal and refrigerate for up to three days.
Tip into a bowl to serve and toss everything together.
The basil should be bright green if the jar has been sealed properly.
If you are packing these for work or travel, add the basil right before eating so it stays fresh.
12. Thai Peanut Chicken Jar
Ingredients
- 1 cup cooked chicken breast, sliced or shredded
- 1/2 cup cooked jasmine rice or rice noodles, cooled
- 1 cup shredded red cabbage
- 1 medium carrot, grated
- 1/2 red bell pepper, thinly sliced
- 2 green onions, sliced
- Fresh cilantro for topping
- 2 tablespoons roasted peanuts, roughly chopped
For the peanut sauce:
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sriracha
- 1 clove garlic, grated
- 2 tablespoons warm water
Instructions
Whisk the peanut butter, soy sauce, lime juice, rice vinegar, honey, sriracha, and garlic together.
Add warm water gradually until the sauce is smooth and pourable but not watery.
Taste and adjust with more sriracha or lime.
Pour the peanut sauce into the bottom of a quart jar.
Add the shredded cabbage and grated carrot on top.
These are tough enough to sit in the sauce without softening too much.
Layer the bell pepper strips in next, then the rice or noodles, then the chicken.
Top with green onions, cilantro, and chopped peanuts.
Seal and refrigerate for up to three days.
The cabbage softens slightly over time, which is actually pleasant in this one.
Tip into a bowl and toss before eating.
Add extra lime and a few more peanuts if you have them.
13. Steak and Chimichurri Grain Jar
Ingredients
- 4 oz grilled flank steak or skirt steak, sliced thin and cooled
- 1/2 cup cooked farro or brown rice, cooled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta
- A handful of baby arugula
- 1/4 red onion, thinly sliced
For the chimichurri:
- 1/2 cup fresh flat-leaf parsley, packed
- 2 tablespoons fresh cilantro
- 2 cloves of garlic
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
Make the chimichurri by pulsing the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor until finely chopped but not pureed.
Taste and adjust the vinegar or salt.
Let it sit for at least 10 minutes before using.
Pour the chimichurri into the bottom of a wide-mouth quart jar.
It acts as both the sauce and the dressing for this jar.
Add the cherry tomatoes and red onion directly onto the chimichurri.
Layer in the cooled farro or rice.
Add the sliced steak next. Crumble feta over the steak.
Top with arugula.
Seal and refrigerate.
These keep for two days.
Tip into a bowl to serve.
The chimichurri coats the grain and steak as it all falls out of the jar.
Eat with crusty bread alongside if you want something more substantial.
14. Mediterranean Lentil Jar
Ingredients
- 3/4 cup cooked green or black lentils, cooled
- 1/2 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/4 cup kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1/4 cup crumbled feta
- A handful of baby spinach or arugula
- Fresh parsley for topping
For the lemon herb dressing:
- 3 tablespoons olive oil
- 1 and 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 clove garlic, grated
- Salt and black pepper to taste
Instructions
Whisk the olive oil, lemon juice, Dijon, oregano, garlic, salt, and pepper together.
Taste and adjust the lemon.
Pour the dressing into the bottom of a quart jar.
Add the lentils directly on top.
Lentils hold up well to dressing and actually taste better after sitting in it for a day.
Add the cherry tomatoes, cucumber, olives, and capers over the lentils.
Scatter the feta next.
Top with baby spinach or arugula and a handful of fresh parsley.
Seal and refrigerate for up to four days.
This one genuinely improves on day two when the lentils have absorbed the dressing.
Serve into a bowl and toss everything together.
15. Shrimp Avocado Corn Jar
Ingredients
- 1 cup cooked medium shrimp, chilled
- 1/2 cup cooked quinoa or rice, cooled
- 1/2 cup corn kernels, canned or thawed from frozen
- 1/2 cup cherry tomatoes, halved
- 1/4 ripe avocado, diced, added right before eating
- 1/4 red onion, finely diced
- Fresh cilantro for topping
- Lime wedges for serving
For the cilantro lime dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, finely chopped
- 1 clove garlic, grated
- 1/2 teaspoon cumin
- 1 teaspoon honey
- Salt to taste
Instructions
Whisk the olive oil, lime juice, cilantro, garlic, cumin, honey, and salt together.
The cumin adds warmth, and the lime makes everything bright. Taste and adjust before it goes in the jar.
Pour the dressing into the bottom of a quart jar.
Add the corn and red onion on top.
These sit in the dressing without going soft.
Add the cherry tomatoes, then the cooled quinoa or rice.
Layer the shrimp over the grain. Top with fresh cilantro.
Avocado goes in fresh right before eating.
Add it after you tip the jar into a bowl and toss.
These keep for two days with the shrimp staying tender if kept properly cold.
Squeeze lime over the bowl before eating.
16. Cold Soba and Miso Chicken Jar
Ingredients
- 2 oz soba noodles, cooked and rinsed cold
- 4 oz cooked chicken breast, sliced thin and cooled
- 1 cup shredded napa cabbage
- 1 medium carrot, grated
- 1/2 English cucumber, thinly sliced
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro for topping
For the miso dressing:
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 clove garlic, grated
- 2 tablespoons warm water
Instructions
Whisk the miso paste, rice vinegar, sesame oil, soy sauce, honey, garlic, and warm water together until the miso is completely dissolved and the dressing is smooth.
Miso varies in saltiness between brands, so taste before seasoning anything else in the jar.
Cook and rinse the soba noodles thoroughly under cold water.
Toss with a drizzle of sesame oil.
Pour the miso dressing into the bottom of a wide-mouth quart jar.
Layer the shredded cabbage and grated carrot on top.
Add the cucumber slices, then the soba noodles in a loose pile.
Lay the sliced chicken over the noodles.
Scatter green onions and sesame seeds over the top.
Tuck cilantro in last.
Seal and refrigerate for up to three days.
Shake before eating or tip into a bowl.
The miso dressing soaks into the noodles as it sits, which makes day two taste even better than day one.
17. Niçoise Jar
Ingredients
- 1 can of tuna in olive oil, 5 oz, drained
- 2 large eggs, hard-boiled and halved
- 1/2 cup green beans, blanched or from a jar, cut into pieces
- 1/2 cup cherry tomatoes, halved
- 1/3 cup black olives, pitted
- 1/2 cup small cooked potatoes, sliced, or use canned
- A handful of butter lettuce or mixed greens
For the Dijon vinaigrette:
- 3 tablespoons olive oil
- 1 and 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small clove of garlic, finely grated
- Salt and black pepper to taste
Instructions
Whisk the olive oil, red wine vinegar, Dijon, garlic, salt, and pepper together until the dressing comes together.
It should be sharp and savory.
Pour the dressing into the bottom of a wide-mouth quart jar.
Add the potato slices directly into the dressing.
Potatoes in a Niçoise absorb dressing beautifully and taste far better for it.
Add the cherry tomatoes, green beans, and olives.
Layer the tuna in chunky pieces over the vegetables.
Add the hard-boiled egg halves near the top, where they stay intact.
Top with butter lettuce or mixed greens.
Seal and refrigerate.
When eating, tip onto a plate rather than a bowl so the components stay in their sections the way a proper Niçoise looks.
Pour any dressing that collected at the bottom over the top.
Eat with crusty bread.
18. Egg Salad Jar with Greens
Ingredients
- 4 large eggs, hard-boiled and roughly chopped
- 2 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh chives or dill, finely chopped
- Salt and black pepper to taste
- A handful of mixed greens or arugula
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons capers
- Crackers or toasted bread for serving
Instructions
Mix the mayonnaise, Greek yogurt, Dijon, lemon juice, chives, salt, and pepper in a bowl.
The Greek yogurt lightens the texture and adds a slight tang that mayo alone does not have.
Add the roughly chopped hard-boiled eggs and fold together gently.
You want distinct pieces of egg throughout, not a smooth paste.
Taste and adjust the seasoning.
Cold food needs more salt than hot food, so be generous here.
Spoon the egg salad into the bottom of a wide-mouth pint or quart jar.
Add the capers and cherry tomatoes on top.
Pack the mixed greens in at the very top. Seal and refrigerate.
Tip into a bowl to serve.
The egg salad comes out at the base, the tomatoes and capers scatter throughout, and the greens sit on top.
Eat with crackers or toasted bread alongside.
These keep well for two days.
19. Harvest Grain and Roasted Vegetable Jar
Ingredients
- 1/2 cup cooked farro or wild rice blend, cooled
- 1/2 cup roasted sweet potato, cubed and cooled
- 1/4 cup dried cranberries or pomegranate seeds
- 1/4 cup candied or toasted pecans or walnuts
- 1/4 cup crumbled goat cheese or feta
- A handful of baby kale or mixed greens
For the maple Dijon dressing:
- 3 tablespoons olive oil
- 1 and 1/2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1 clove garlic, grated
- Salt and black pepper to taste
Instructions
Whisk the olive oil, apple cider vinegar, Dijon, maple syrup, garlic, salt, and pepper together.
The maple syrup and Dijon together create something that is tangy and sweet at the same time.
Taste and adjust the vinegar if you want more sharpness.
Pour the dressing into the bottom of a quart jar.
Add the cooled roasted sweet potato on top. It sits in the dressing without getting mushy.
Add the dried cranberries or pomegranate seeds and the cooled farro or wild rice.
Scatter the goat cheese over the grain.
Add the pecans or walnuts next.
Top with baby kale or mixed greens.
Seal and refrigerate for up to three days.
The kale holds up better than most greens in a sealed jar, which makes this one of the better options for meal prep that stretches across the week.
20. Spicy Kimchi Chicken Jar
Ingredients
- 1 cup cooked chicken thigh, sliced thin and cooled
- 1/2 cup kimchi, drained and roughly chopped
- 1/2 cup cooked short-grain brown rice, cooled
- 1/4 cup shredded carrots
- 1/4 English cucumber, sliced thin
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
For the gochujang sesame dressing:
- 1 tablespoon gochujang paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 clove garlic, grated
- 1 tablespoon warm water
Instructions
Whisk the gochujang, soy sauce, sesame oil, rice vinegar, honey, garlic, and warm water together until smooth.
Gochujang is thick and salty, so taste the dressing before adding salt to anything else.
The heat level varies between brands.
Start with one tablespoon of gochujang and add more if you want it spicier.
Toss the sliced chicken with a tablespoon of the dressing and let it sit for a few minutes.
Pour the remaining dressing into the bottom of a wide-mouth quart jar.
Layer the shredded carrots and cucumber on top.
Add the kimchi next.
The kimchi adds a sour funky depth that works incredibly well with the gochujang dressing.
Add the cooled rice and then the dressed chicken.
Top with green onions and sesame seeds.
Seal and refrigerate for up to two days.
The kimchi flavor spreads throughout the jar as it sits which makes this better on day two.
Shake before eating or tip into a bowl and toss.
Tips for Getting Mason Jar Meals Right
The single most important thing is the layering order.
Dressing always goes at the bottom.
Then hard vegetables and proteins that can handle sitting in dressing.
Grains in the middle.
Delicate things like greens and fresh herbs at the very top.
This order keeps everything fresh for days without anything going limp.
Wide-mouth jars are worth finding.
Narrow-mouth jars are frustrating to fill and even more frustrating to get food out of.
A wide-mouth quart jar holds a complete meal comfortably and is easy to layer properly.
Anything with avocado should be added right before eating.
It browns within hours and there is no way around that in a sealed jar.
Same goes for croutons if you want them crunchy.
Do not pack the greens too tight.
They need a little space to breathe or they get warm and compressed even in the fridge.
A loose handful on top is enough.
Meal prep four or five jars at once on a Sunday.
The effort is almost identical whether you are making one jar or five. Having dinner ready to grab from the fridge without any thought makes the whole week easier.
Ingredient Swaps Worth Knowing
Soba noodles swap with spaghetti, rice noodles, or any thin noodle throughout.
Farro and quinoa are interchangeable in any jar that uses grains.
Chickpeas and white beans work in place of each other in the Greek and Mediterranean jars.
Smoked salmon can replace fresh tuna in any jar that calls for raw fish if you prefer fully cooked options.
Gochujang paste can be replaced with a mix of sriracha and a small amount of miso paste.
Greek yogurt works in place of sour cream in any recipe.
Goat cheese and feta are interchangeable in any jar that calls for either.
Storage Tips
Most jars keep well for three to four days properly sealed in the refrigerator.
Jars with raw fish, like the poke bowl and tuna poke, should be eaten within 24 hours.
Soft-boiled eggs stored inside a sealed jar with dressing do not hold up past a day, so store them separately.
Kimchi jars and lentil jars actually improve with time as the flavors develop.
Anything with fresh avocado should be assembled the same day.
Noodle jars absorb dressing as they sit, which makes the flavor better but the texture softer.
If you prefer firm noodles, store the dressing separately and combine right before eating.