Hungry? When it’s tempting to get those processed and fast food yummies, these recipes are a game changer. Healthy but easy simple mason jar recipes. You can even store them for a ready-to-serve meal when there’s that family or friend’s surprise visit. Keep some in the fridge for yourself to satisfy your cravings later on. A definite must try that you shouldn’t miss.
1. Beet Breakfast Smoothie
Healthy addition to your breakfast especially when you want to sneak in some veggies for your kiddos but they won’t even notice it.
- 1 beet (boiled until can be pierced by a fork)
- 1 handful of spinach
- 1/2 banana
- 1/2 cup apple juice
- 1/3 mango
Boil the beets first for several minutes then blend all those ingredients well together. Serve immediately. Tasty!
2. Fridge Pickles
Something to enjoy that will last for a month.
- 6 cups thinly sliced pickling cucumbers (about 2 pounds)
- 2 cups thinly sliced onion
- 1 1/2 cups white vinegar
- 3/4 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, thinly sliced
Place the thinly sliced cucumbers in a mason jar; top with onions.
In a small saucepan, over a medium heat, combine vinegar, and the remaining spices and other ingredients; stir and bring to a simmer; let it completely cooldown. Pour over the cucumber mixture; Cover and chill in the fridge for at least 5 days.
3. Easy Pasta Sauce
Who doesn’t love pasta?
- About 18 medium tomatoes
- 1/2 packet Mrs. Wages Pasta Sauce Mix (I never use the whole packet, has a perfect blend of spices and is all natural)
- 1/4 cup sugar
Quickly boil the tomatoes for 3 minutes; transfer and put in cold water to peel off skins. Core the tomatoes then using a food processor blend well until smooth. Pour into a pot and add 1/4 cup sugar and spice packet (or any of your desired spices). Bring to a boil and simmer for about 25 minutes. Let it cool, then pour into mason jars. Store in the fridge for up to 1 week or use zip lock bags, lay flat and freeze.
I already got a few minutes from you and I know you’re itching to try these, so here’s a go signal – to the kitchen now!