what’s for (work) lunch?: mason jar edition

Welcome back to our monthly series, what’s for (work) lunch?, where we help you enjoy lunch at work, so you can stay full and focused for the rest of your day. This month, we’re thinking outside the lunchbox and inside the jar! 

Here are some of our biggest tips when it comes to lunches in mason jars:

1. Layer your ingredients to prevent sogginess. Start with wet ingredients on the bottom, followed by ingredients that aren’t absorbent, and finally, any dry ingredients that could get soggy should be placed on top.
2. Use wide-mouth mason jars and long spoons, so it’s easier to get the ingredients in and out. We used 16 oz. heat-resistant glass jars with leakproof lids.
3. Don’t overfill! Leave a little space at the top so there’s room to shake the jar and evenly distribute the ingredients, if necessary.

HOMEMADE INSTANT NOODLE SOUP
Instant noodle cups were a staple in my childhood, but this homemade version is just as convenient, and it’s customizable! Using soup stock paste infuses the soup with flavor once you add hot water. It can be high in sodium, though, so check nutrition labels. Choose your favorite toppings and whatever noodles you like. Thinner noodles like vermicelli and ramen can be added to the cup uncooked, but denser noodles may need to be cooked beforehand.

Ingredients

• 4 tsp. soup stock paste
• Shoyu, to taste
• Sesame oil, to taste
• 2 cups tofu, cubed
• 1 cup cooked edamame
• 1 cup sweet corn
• 1 cup shredded carrots
• 16 oz. cooked noodles of your choice (we used udon)
• 2 green onions, sliced thinly
• Hot water

Instructions
Set out 4 jars. Spread 1 tsp. of soup stock paste on the bottom of each. Add shoyu and sesame oil. In each jar, layer the ingredients in the following order: ¼ cup edamame, ¼ cup corn, ¼ cup shredded carrots, ½ cup tofu, and 4 oz. noodles. Top with green onions. Secure jars and store in refrigerator.

When ready to serve, remove jar from refrigerator and allow to come to room temperature. If the jar is too cold when you add hot water, it may shatter. Add enough hot water to cover noodles. Place lid back on top of jar. Steep for 2-3 minutes. Use chopsticks to thoroughly mix everything together. Makes 4 servings.

CAPRESE COUSCOUS SALAD
If you love caprese salad, you’ll love this version because it’s even more fun to eat out of a jar, trust me. The couscous makes it more filling, but you can add mixed greens instead if that’s more your style. Just make sure the greens are the top layer in the jar.

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 cup dry pearl couscous
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls
• 12 basil leaves, cut into thin strips
• 2 Tbsp. balsamic glaze

Instructions
Cook couscous according to package instructions. Set aside to cool.

Once cool, set out 4 jars and layer the ingredients as follows: ½ Tbsp. olive oil, ½ cup couscous, ½ cup tomatoes, and ¼ cup mozzarella. Top with basil.

When ready to eat, add ½ Tbsp. balsamic glaze, shake jar, and enjoy! Makes 4 servings.

BURRITO IN A JAR
Burritos are elite, but bowl form is just easier to get all the ingredients in one bite. This version takes it up a notch because, as I said, eating out of a jar is just more fun, and presentation matters! The tortilla chips are optional, but I highly recommend adding them for a satisfying crunch. Pack the chips in a sandwich bag so you can easily crush them inside it without making a mess. Then just pour them right on top when you’re ready to eat!

Ingredients

• ½ cup salsa
• ½ cup sour cream
• ½ cup black beans
• ½ cup corn
• 2 cups cooked rice
• 2 cups cooked chicken, diced
• 1 cup cherry tomatoes
• Sprinkle of mozzarella cheese
• 2 avocados
• Tortilla chips, crumbled, optional
• Taco sauce, optional

Instructions
Set out 4 jars. In each jar, layer ingredients in the following order: 2 Tbsp. of salsa, 2 Tbsp. of sour cream, 2 Tbsp. black beans, 2 Tbsp. corn, ½ cup rice, ½ cup chicken, ¼ cup tomatoes, and cheese.

When ready to eat, cut avocado in half and dice it. Save the other half for another burrito jar. Shake jar until contents are mixed. Top with crumbled tortilla chips and taco sauce if desired. Makes 4 servings.

Serving up scrumptious
Read part 1 of our what’s for (work) lunch? series here. And check out some of the recipes below for more inspiration in the kitchen:

avocado egg salad sandwich
Swap out mayonnaise for avocado, which still makes for a creamy base.

mini meatball buns
These mini meatball buns are mess-free since all the ingredients are enveloped in the dough. Try adding fresh basil to the marinara sauce for an extra burst of flavor!

pizza bites
Use pancake mix and a blend of flavorful herbs to make this quick and delicious meal.

rice cooker japchae
Chewy noodles combined with fresh veggies, all in one pot? Sign us up!

salmon with strawberry salsa
Salmon is one of my favorite things to make because it’s so easy to make. Top it with some strawberry salsa for a delicious twist.