There is something about mason jars that make us smile. They are classic with a hint of rustic. Not to formal, but not red solo cup casual. Cluster a few with votive candles and instantly you have a tablescape.
While you are prepping your week’s meals, consider using mason jars for sustainable and portion friendly food storage. Half-pint sizes work great for breakfast portions, pint mason jars for lunch and quart sized if making dinner for two.
Wondering what to make with your mason jars besides leftovers or smoothies?
For breakfast, consider using mason jars to cook with. The “Oven Baked Egg and Vegetable Cups” are an easy one bowl meal that can bake while prepping your mason jar lunches.
For lunch, how about taking advantage of the mason jar marination method, utilizing healthy fresh veggies, protein of your choosing and a light marinade like the one by Foxes Love Lemons. As fall kicks in, easy make ahead lunches like this soup from The Muffin Myth is not only delicious, but gluten free and full of nutrient rich miso.
Especially if you are on-the-go or sitting at a desk, without a lot of time to make or even pick-up a healthy mid-day snack, these snacks are make-ahead friendly. The granola can even double as a breakfast yogurt topping and the pudding snack as dessert.
If you are in-need of a dinner for one recipe, Iowa Girl Eats’ chili and cornbread recipe is a no-mess meal that is even better the day after. While What’s Gaby Cooking’s tacos utilize the jars to bake with and can be easily stored.
These blackberry vanilla cupcakes from Glorious Treats would be perfect for a special occasion dessert, with the mason jar as a take-home favor. The Yummy Life’s bread pudding will satisfy any sweet tooth, especially those that want an alternative to pancakes or waffles.