Page 21 - 4-10-15 Friday's Edition

Recipes
Mason Jar
Buffalo Chicken Salad
5 wide mouth quart size mason jar salads 10 tablespoons blue cheese yogurt dressing 10 teaspoons hot sauce
1 quart cherry tomatoes, halved
1 red onion, chopped
5 large carrots, halved and chopped
5 large celery stalks, halved and chopped 3-4 cups shredded chicken
5 cups chopped romaine lettuce
DIRECTIONS: Divide ingredients among mason jars start- ing with dressing then following with hot sauce, tomatoes, onion, carrots, celery, chicken, and ending with romaine.
When ready to eat shake salad in jar then pour into a bowl.
Mason Jar
Layered Lunches
From
Tonia Turner
These mason jar lunches are easy to throw to- gether and of course, completely customizable. Mason jars and proper stacking of ingredients is key. Dressing on the bottom, lettuce on top! Hearty veg- etables on the bottom. As they sit and marinate in the dressing they get better with time.
The salads will stay fresh for an entire week. But, if you pack your jars too tight it will be tough to shake it and eat out of the jar. So, bring a bowl or plate if you plan on packing them tight so you can just dump the salad out and eat it. If you plan to eat out of the jar don’t leave too much airspace, but don’t push down and pack tightly. You want to minimize air space. Remember, in order to eat out of the jar use a wide mouth mason jar to make it easier.
Bonus: You can use pint size mason jars for desserts and fruit cups, too!
Mason Jar
Greek Salad
5 quart size wide mouth mason jars
10 tablespoons Olive Oil and Vinegar Dressing 1 quart cherry tomatoes, halved
5 mini cucumbers, sliced
1 cup pitted greek olives, sliced or chopped 3/4 cup crumbled feta cheese
2 cups chopped or shredded rotisserie chicken 5 cups chopped romaine lettuce
DIRECTIONS: Divide and layer all ingredients into mason jars. Start with salad dressing, then tomatoes, cucumbers, olives, cheese, chicken, and end with lettuce.
Put mason jar top on and store in refrigerator. When ready to eat pour into a bowl and serve.
Mason Jar
Triple Berry Chia Pudding
1 cup unsweetened almond or coconut milk 3/4 cup fresh blueberries, blackberries and
raspberries
2 tablespoon chia seeds
5-6 drops of honey (to taste)
DIRECTIONS: Combine almond or coconut milk together with the chia seeds and fruit in a glass jar with a lid.
Cover and shake well, set aside for 15 minutes. Give it an- other good shake then refrigerate overnight or at least 5-6 hours. Enjoy!
Mason Jar
Chef Salad
4 oz dressing of your choice 1/2 cup carrot matchsticks 1/4 cup black olives, sliced 1/4 cup diced cucumber 1/4 cup diced tomato
1/4 cup green or red pepper (or both) 1/4 cup chopped ham
or turkey (or both)
1-2 hard boiled eggs, diced Lettuce, (your choice)
DIRECTIONS: Put dress-
ing on the bottom of the mason
jar. Add in this order the follow-
ing ingredients: carrot match-
sticks, black olives, cucumber,
tomato, green/red pepper, meat, eggs, lettuce.
Note: The amount of ingredients you use depends on your personal preference. You can only fit so much into the jar so if you want lots of lettuce you will need to decrease the amount of other ingredients you add.
Mason Jar
Fruitilious Fruit Salad
For The Salad:
1 cup strawberries
1 granny smith apple, peeled 1 cup raspberries
1 mandarin orange, peeled
1 kiwi, peeled
1 banana, peeled
For The Juice:
Juice from one mandarin orange 1 tablespoon honey
1 tablespoon lemon juice
DIRECTIONS: Rinse and cut your strawberries in half. Lay as first layer.
Peel your apple and cut into wedges. Drizzle with lemon juice and honey. Lay as your second layer.
Rinse your raspberries. Lay as your third layer.
Peel and separate your mandarin orange. Lay as your fourth layer.
Peel and thinly slice your kiwi. Lay as your fifth layer.
Peel and thinly slice your banana. Lay as your last layer.
Now juice your extra mandarin orange and pour over top.
Pop the lid on the jar and give it a good shake.
Stick in fridge for an hour or so until it’s chilled.
You can eat it the next day, but beyond that your bananas and apple will get discolored. So
best to eat it up right away. Or switch those two fruits out to something that keeps better. Layer these in a small mason jar for an individual serving size.
FRIDAY, APRIL 10, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B