6 Quick and Easy Salads in a Jar

Quick and Easy Salads in a Jar

http://cobornsblog.com/category/blog/crafty-creations/
Lynell

This fall the Coborn’s Support Center moved to a brand new building. The building, my workspace and the entire campus are absolutely beautiful and it creates a wonderful atmosphere to work at, but unfortunately I have to drive a little farther for my daily commute. With busy mornings where you are trying to get up and go quickly, I needed something that makes planning out lunches a little bit easier.

I suppose the easiest lunchtime solution is to go out to eat, which I’ll admit is nice occasionally, but it can be pricey to do everyday Kraft-Dressingand not always healthy for you. That’s why I’ve collected some delicious recipes to share with you all that I promise will spruce up any boring lunch routine!

Food Prep Freshness

Glass mason jars help to keep the salads very fresh, and by using wide mouth  jars I have created delicious salads that are perfect for anyone on the go or looking for a healthy and fun way to get their greens in- no salad bowl necessary. My mason jars were even chalkboard jars I picked up from a craft store for added lunchtime creativity!

Everything on my Facebook homepage lately seems to feature food recipes, clean eating blogs and meal prepping ideas. What better way to follow suit than to make my complete week of salads on Sunday evening and have them ready to go for the entire week.

I love the taste, freshness and most of all the convenience of these Mason Jar Salads. Best of all you can make so many different varieties, which means lunchtime doesn’t need to be boring, it can be as original as each day of the week!

Check out some of the recipes for these Mason Jar Salads below:

Dietitian’s Choice Salad

Dietitian's Choice Salad

Dietitian's Choice Salad
 
Ingredients
  • 2 T. Kraft Balsamic Vinaigrette
  • 4-6 Baby Carrots, chopped
  • ¼ Cup Peas
  • ¼ Cup Peppers, chopped
  • ¼ Cup Garbonzo Beans
  • ¼ Cup Reduced Fat Feta Cheese
  • ½ Cup Tomato, chopped
  • 2 Cups Spring Mix Salad Greens with Kale
Instructions
  1. Wash Jar.
  2. In the same order that is listed above add your ingredients to a wide mouthed mason jar.
  3. Shake jar when ready to be eaten and refrigerate if you are saving it for a later date.
Notes
Dietitian's Notes:
-This salad is great because the wide variety of vegetables are full of fiber, vitamins and minerals.
-Add dried cranberries to your salad to represent as many food groups as possible, but make sure no sugar is added!
-Make sure you always have beans or some sort of protein added to your meals, and if a salad is your full meal make extra sure they are added!
-Olive Oil and Balsamic Vinegar add a great flavor and provide healthy fats.
-Aside from the Feta Cheese (19) and the Balsamic Vinegar (18) all of these ingredients have a 100 on the NuVal Scoring System!

 

BLT Avocado Salad

BLT Avocado Salad

BLT Avocado Salad
 
Ingredients
  • 2 T. Kraft Bleu Cheese
  • ½ Cup Tomatoes, chopped
  • 1 Avocado, chopped
  • 6 Bacon Slices, cooked and chopped
  • 2 Cups Lettuce or Spinach Mix
Instructions
  1. Wash Mason Jar.
  2. Add ingredients in the order listed above.
  3. Keep refrigerated until ready to eat.
  4. Shake jar, add chips and enjoy!

 

Greek Salad

Greek Salad

Greek Salad
 
Ingredients
  • 2 T. Kraft Red Wine Vinaigrette Dressing
  • ½ Cup Cucumber, chopped
  • ½ Cup Tomatoes, chopped
  • 2 T. Red Onion
  • 4 Oz. Skinless Chicken Breast, cooked and chopped
  • 2 T. Reduced Fat Crumbled Feta Cheese
  • 1 T. Black Olives, chopped
  • 2 Cups Romaine Lettuce, chopped
Instructions
  1. Wash Mason Jar.
  2. Layer jar with dressing, cucumbers, tomatoes and onions.
  3. Add in chicken, feta cheese and olives.
  4. Top with lettuce.
  5. Refrigerate until ready to eat.
  6. When ready to eat shake jar.

 

Mom’s Salad

Mom's Salad Jar

Mom's Salad
 
Ingredients
  • 2 T. Kraft Bleu Cheese Dressing
  • 4-6 Baby Carrots, chopped
  • ¼ Cup Cauliflower, chopped
  • 2 Oz. Bacon Real Bites
  • 2 Cups Romaine Lettuce
Instructions
  1. Wash Mason Jar.
  2. Add ingredients in the order as listed above.
  3. When ready to eat shake jar and enjoy.
  4. Be sure to refrigerate if salad is going to be eaten at a later date.

 

Taco Salad

Taco Salad Jar

Taco Salad
 
Ingredients
  • 2 T. Kraft Classic Catalina Dressing
  • 1 T. Salsa
  • 2 T. Sour Cream
  • ¼ Cup Taco Meat
  • ½ Cup Tomatoes, chopped
  • ¼ Cup Kidney Beans
  • ⅛ Cup Shredded Cheddar Cheese
  • ½ Cup Tortilla Chips, crushed
  • 2 Lettuce, shredded
Instructions
  1. Wash Jar.
  2. Add ingredients in same order as listed above.
  3. Refrigerate until ready to eat.
  4. When ready to eat shake jar.

 

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad
 
Ingredients
  • 2 T. Kraft Creamy Poppyseed Dressing
  • ½ Cup Strawberries, sliced
  • ¼ Cup Blueberries
  • ¼ Cup Almonds
  • 2 Cups Romaine and Spinach to Brim of Jar
Instructions
  1. Wash Jar.
  2. Wash produce.
  3. Add ingredients in order to above and keep refrigerated.
  4. When ready to eat shake jar and enjoy.
Notes
Additional optional topping:
Mandrain Oranges

 

Tips & Tricks

The number one most important rule to remember when making these salads is to always keep the dressing at the bottom and the salad greens at the top of the jar. Keep the two layers as far away from one another as possible by having them separated with your hard veggies, protein and soft veggies. If you do that, your greens will stay crispy and fresh with no problems.

Follow this Layer List:

  •  Layer 1 (Bottom of Jar): 2-4 T. Dressing of Choice
  • Layer 2: Hard Veggies- This is where you add in carrots, bell peppers, celery, cucumbers, broccoli, cauliflower, etc.
  • Layer 3: Protein- This is where you will add the cheese, meats, beans, hard-boiled eggs, etc.
  • Layer 4: Soft Veggies- In this section you will add tomatoes, onions, corn, avocado, etc.
  • Layer 5 (Top of Jar): Greens to the Brim- Add in your lettuce and/or spinach.

Try to keep the ratio of each jar about half-and-half. That means half of the jar holds the toppings, dressing, grains, proteins and half of the jar holds the greens.

As I mentioned I like to make several of these jars on Sunday evening so I’m prepared for speedy grab and go lunches later on in the week. Luckily these salads last a week in the refrigerator!

Because these jars are so full to the brim you might have to eat off a layer or two of greens (yum!), then replace the lid, shake the heck out of it to distribute the dressing, and then dig right in with a fork.

Hope you enjoy my creations and they make meal planning a success!

Lynell
Coborn’s, Inc. Graphic Designer

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Ready Chef Go: Freshness From Your Microwave!

Ready Chef Go: Freshness From Your Microwave!

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

It’s the start of 2016, new resolutions and of course diet season. A year ago I started mine and I’m excited to say I have lost a total of 33 pounds and am still going strong by maintaining my healthy diet. I have never felt this good and so healthy in my life. I know sometimes when we start diets it is difficult to make sure you are eating the right food for each specific diet. That is why I am so excited to share a new program that we have in our Meat Department at Coborn’s. It is called “Ready Chef Go” and the best part is that you don’t have to be a Chef to prepare these meals. They are beyond awesome and have totally made my life so much easier, especially at dinnertime.

Even though I do two blogs a month for Coborn’s and have a million and one recipes, I struggle sometimes, and after a day at work I walk into the house and ask myself the dreaded question, “What am I going to make for dinner?” Well not anymore!

The Ready Chef Go program is a microwavable bag and also an oven ready bag. You can find these prepackaged bags in the Meat Department between the Meat and Pork sections of the self-service case. Each bag has 6 oz. of meat or seafood and 4 oz. of vegetables. The attributes of these bags are….

  • It steam cooks the food to perfection.
  • All the flavors and juices are retained inside the bag.
  • The sealed bag reduces seafood odor at home when cooking and enhances the flavor of the additional ingredients.

All I need to do is stop at Coborn’s on the way home and pick up a couple of these bags and follow the directions on the back of the package. The Salmon Ready Chef Gopackages are heated in the microwave for about 4 to 5 minutes depending on the item, and just like that I have dinner ready to eat in about 10 minutes. The packaging is so awesome that even after you cook them and open the bag if you feel they are not completely done you can reseal the package and cook them a little longer. Most microwave packages can’t be re-sealed. These Ready Chef Go meals are also great for lunch at the office, just pop them in the microwave in the lunchroom and I’m eating in about 5 minutes. I travel a lot with my job and don’t want to eat fast food all of the time when I am traveling, so they are great to take back to the hotel, pop it in the microwave and I have as close to a home cooked meal as you can get when you are on the road at a very affordable cost.

Ready Chef Go meals come in several varieties (chicken, ribs, pork chops, fajita’s, stir fry, salmon, and even fish tacos) along with a variety of vegetables (fresh asparagus, broccoli, cauliflower or green beans). What I really like about them is that there is no seasoning on the fish, which makes the seafood very healthy, and that way I can add seasoning of my choice to them if I like. However, I’ve found out that they are so great tasting that you don’t need seasoning! The flavors are locked into the bag and make the meat and seafood ultra tender and moist. You couldn’t get better vegetables like these with absolutely no seasoning added anywhere else!

I hope you stop by and try one of these AWESOME meals and see how they make your life easier and save you so much time. Comment on Facebook and let me know which one is your favorite. I hope you enjoy… I know I did!

Jayne, Coborn’s Inc. Meat and Seafood Merchandiser

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Why it's Important to "Eat the Rainbow!"

Why it's Important to, "Eat the Rainbow"

Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com
Ashley

Eat the rainbow! You may have heard this statement quite often when talking about how one should eat. But you may wonder, what does that actually mean and is it even and important and if so, why?

Let me start out by saying “to eat the rainbow” means to have your plate colorful for every meal, Include a variety of colors for all the different food groups, especially fruits and vegetables. I mean seriously is it honestly appetizing to eat a plate that is all the same color…. BORING!

Look at the three plates below and you tell me what you think about the colors on these plates. It is true, we eat with our eyes before we even begin to eat with our mouths. In order to want to eat a food, we must have a plate that looks appetizing, right?

Why it's Important to, "Eat the Rainbow."Next, compare those three plates that are above to these three much more colorful plates that are on the right side of the page, which set of plates looks more appetizing to you?? I know what set I would pick!

The second, and the main reason we say it is important to eat the rainbow is because every color stands for a different vitamin and or Why it's Important to, "Eat the Rainbow."antioxidant and each vitamin and antioxidant help our bodies in a different way, so we want to have a variety of them and ensure we get all the different ones throughout our day and week.  In general, antioxidants reverse cell damage which can reduce our risk of getting sick.

Look at the lists below from the heart center dietitians of CentraCare;  here are the different colors and the different vitamins and antioxidants and what they do for our body.

Eating The Rainbow

Red fruits and vegetables are colored by natural plant pigments called “lycopene” or “anthocyanins.” Lycopene in tomatoes, watermelon and pink grapefruit, for example, may help reduce risk of several types of cancer, especially prostate cancer. Lycopene in foods containing cooked tomatoes, such as spaghetti sauce, and a small amount of fat are absorbed better than lycopene from raw tomatoes.

Anthocyanins in strawberries, raspberries, red grapes and other fruits and vegetables act as powerful antioxidants that protect cells from damage. Antioxidants are linked with keeping our hearts healthy, too.

These are some examples of the Red Group:

  • Red apples
  • Beets
  • Red cabbage
  • Cherries
  • Cranberries
  • Pink grapefruit
  • Red grapes
  • Red peppers
  • Pomegranates
  • Red potatoes
  • Radishes
  • Raspberries
  • Rhubarb
  • Strawberries
  • Tomatoes
  • Watermelon

Orange/Yellow fruits and vegetables are usually colored by natural plant pigments called “carotenoids.” Beta-carotene in sweet potatoes, pumpkins and carrots is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes. Scientists have also reported that carotenoid-rich foods can help reduce risk of cancer, heart disease and can improve immune system function.

One study found that people who ate a diet high in carotenoid-rich vegetables were 43 percent less likely to develop age-related macular degeneration, an eye disorder common among the elderly, which can lead to blindness.

Carotenoids also may be good for your heart. One study found that men with high cholesterol who ate plenty of vegetables high in carotenoids had a 36 percent lower chance of heart attack and death than their counterparts who shunned vegetables.

Citrus fruits like oranges are an excellent source of vitamin C and folate, a B vitamin that helps reduce risk of birth defects.

Some examples from the Orange/Yellow Group include:

  • Yellow apples
  • Apricots
  • Butternut squash
  • Cantaloupe
  • Carrots
  • Grapefruit
  • Lemons
  • Mangoes
  • Nectarines
  • Oranges
  • Papayas
  • Peaches
  • Pears
  • Yellow peppers
  • Persimmons
  • Pineapple
  • Pumpkin
  • Rutabagas
  • Yellow summer or winter squash
  • Sweet corn
  • Sweet potatoes
  • Tangerines
  • Yellow tomatoes
  • Yellow watermelon

Green fruits and vegetables are colored by natural plant pigment called “chlorophyll.” Some members of the green group, including spinach and other dark leafy greens, green peppers, peas, cucumber and celery, contain lutein. Lutein works with another chemical, zeaxanthin, found in corn, red peppers, oranges, grapes and egg yolks to help keep eyes healthy. Together, these chemicals may help reduce risk of cataracts and age-related macular degeneration, which can lead to blindness if untreated.

The “indoles” in broccoli, cauliflower, cabbage and other cruciferous vegetables may help protect against some types of cancer. Leafy greens such as spinach and broccoli are excellent sources of folate, a B vitamin that helps reduce risk of birth defects.

Some examples of the Green Group include:

  • Green apples
  • Artichokes
  • Asparagus
  • Avocados
  • Green beans
  • Broccoli
  • Brussels sprouts
  • Green cabbage
  • Cucumbers
  • Green grapes
  • Honeydew melon
  • Kiwi
  • Lettuce
  • Limes
  • Green onions
  • Peas
  • Green pepper
  • Spinach
  • Zucchini

Blue/Purple fruits and vegetables are colored by natural plant pigments called “anthocyanins.” Anthocyanins in blueberries, grapes and Eat the Rainbowraisins act as powerful antioxidants that protect cells from damage. They may help reduce risk of cancer, stroke and heart disease. Other studies have shown that eating more blueberries is linked with improved memory function and healthy aging.

These are some examples of the Blue/Purple Group:

  • Blackberries
  • Blueberries
  • Eggplant
  • Figs
  • Juneberries
  • Plums
  • Prunes
  • Purple grapes
  • Raisins

White fruits and vegetables are colored by pigments called “anthoxanthins.” They may contain health-promoting chemicals such as allicin, which may help lower cholesterol and blood pressure and may help reduce risk of stomach cancer and heart disease. Some members of the white group, such as bananas and potatoes, are good sources of the mineral potassium, too.

Some examples of the White Group include:

  • Bananas
  • Cauliflower
  • Turnips
  • Ginger
  • Jicama
  • Mushrooms
  • Onions
  • Parsnips
  • Potatoes

I hope I have convinced you that it is actually more than just a statement to “eat the rainbow,” try to put it in to practice more often than not and your body will thank you! Don’t forget even though it is the holiday season there are many festive ways to create colorful trays of fruits and vegetables that taste yummy!

Peace and Wellness,

Ashley

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