Three popular recipes for layered meals in a jar are Feta and Shrimp Cobb Salad for lunch, Lazy Baked Lasagna for dinner and Salted Turtle Overnight Oats for breakfast or as a dessert. These meals are portable and ready to eat.
To make the Feta and Shrimp Cobb Salad, use a large mason jar and layer 2-3 teaspoons of any desired salad dressing, 2 tablespoons chopped avocado, 8 grape tomatoes, 1 tablespoon chopped red onion, 2 tablespoons chopped cucumber, a handful of romaine lettuce and baby spinach, 2 tablespoons of chopped feta, 6-8 cooked shrimp, 1 chopped boiled egg, 2 slices of chopped cooked bacon and seal the lid.
For Lazy Lasagna, boil 12 ounces of wide egg noodles according to package directions. Drain the noodles and mix in 2 cups of marinara sauce. In a bowl, mix together 1 pound of ricotta, 1 egg, 1 handful of Parmesan cheese, 1/2 teaspoon of kosher salt and 2 cups of mozzarella cheese. Gently fold cheese mixture with the noodles, being careful not to over stir.
Place lasagna mixture in 12 greased 8 ounce mason jars and top with 1 cup of marinara sauce. Sprinkle with additional Parmesan cheese. Bake at 350 degrees Fahrenheit for 35 minutes. This recipe makes 12 servings.
For the Salted Turtle Overnight Oats, stir together in a pint size mason jar 1/2 cup unsweetened almond milk, 1 peeled and chopped medjool date, 1/4 teaspoon vanilla extract and 1/2 teaspoon unsweetened cocoa powder until combined. Stir in the rolled oats. Place the lid on the jar and refrigerate for at least eight hours.
When chilled, add extra almond milk to desired consistency. Stir in 1-2 teaspoons of maple syrup and sprinkle with 2 teaspoons of chopped pecans and sea salt.