Mason jars make perfect containers for creating diversity of daily lunches

If you’re like me, you probably wait until the last second to get out of bed. A lot of the time I find myself not leaving enough time to wake up and pack a lunch for the day. 

Because I like to sleep in, I found a solution. While doing some looking online, I stumbled upon some mason jar recipes. What’s nice about these recipes is that you can make them over the weekend, and you can also make as many as you want at a time. If you don’t want to eat the same thing for lunch every day, I recommend making two or more recipes per week so you can switch out your lunch each day. 

There are even labels that you can buy at the store to label what you made and how long it’s good for.

Greek Salad


5 quart size wide mouth mason jars

10 tablespoons of Greek dressing

1 quart of halved cherry tomatoes

5 mini cucumbers, sliced

1 cup of pitted Greek olives

¾ cup crumbled feta cheese

2 cups of chopped or

shredded rotisserie chicken

5 cups of romaine lettuce

*if you don’t want to use lettuce, you can substitute 1 cup of rotini pasta like I did in the picture above.


To make the salads, put the dressing in first. I usually put around 2 tablespoons of the dressing in each jar. Then add the rest of the ingredients, dividing them equally, starting with the tomatoes and cucumbers first. Putting the dressing at the bottom with those ingredients in first helps the lettuce not get soggy while it’s in the fridge. Then, you can add the rest of the ingredients in whatever order you like. Leave a little room at the top of the jar. When it’s time to eat, just shake the jar to mix the dressing throughout.

Caprese Salad


4 wide mouth sized mason jars

5 cups of cherry tomatoes

20 basil leaves

5 cups of pearl mozzarella

1/8 cup of extra virgin olive oil

1 teaspoon of sea salt


For this recipe, it doesn’t really matter the order of ingredients, so you can pretty much do whatever you’d like. Split the ingredients evenly between the four jars, then drizzle the olive oil and sprinkle the salt over top. Leave room, and then shake right away to distribute the oil and salt.

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