Say “cheers” to the weekend with a refreshing margarita and Taco in a Jar. This grab-and-go meal is perfect to bring to the beach or park for a picnic. Filled with healthy and fresh ingredients, this jar is a good substitute for a greasy taco. Tina Chow, author of THE EVERYTHING HEALTHY MEAL PREP COOKBOOK, shares her recipe.
This is one of the most satisfying meals you’ll have. You can also shake it up and eat it right out of the jar. This dish keeps well in the refrigerator up to 5 days.
INGREDIENTS | SERVES 1
3 tablespoons plain Greek yogurt
3 tablespoons Pico de Gallo
1⁄4 cup diced tomatoes
1⁄8 cup diced red onions
1⁄4 cup chopped bell peppers
2 tablespoons canned corn
2 tablespoons red kidney beans or black beans
1 tablespoon sliced black olives
3⁄4 cup Mexican Ground Turkey
1⁄8 cup chopped fresh cilantro
1 cup mixed field greens
1. In a 32-ounce Mason jar layer ingredients in the following order: yogurt, Pico de Gallo, tomatoes, onions, peppers, corn, beans, olives, turkey, cilantro, and greens.
2. Close lid and refrigerate.
3. When ready to serve, shake it up and enjoy straight out of the jar or pour into a large bowl and enjoy.
PER SERVING Calories: 356 | Fat: 6.8 g | Protein: 52.1 g | Sodium:
580 mg | Fiber: 6.3 g | Carbohydrates: 24.2 g | Sugar: 7.9 g
How to Layer Your Mason Jar
Mason jar salads can last all week depending on how you layer them. Here are some tips for layering your jars: First pack all of the wet ingredients like dressing, salsa, or chopped tomatoes at the bottom. Next add the harder vegetables like carrots and peppers. Then add the protein like ground meat or chicken. Add the leafy greens or herbs at the top (this will keep them nice and dry). You can also add cheese as a topping to this jar.