If many of you are like me, you like to save money wherever you can. My husband and I are fans of Chipotle but not of the calories. So I began to think to myself how can I make this more healthy? I recently started meal prepping in a mason jar (let me tell you it’s so much fun) and I can’t believe I was using boxes before. You would not believe how much fits into a mason jar. I went onto amazon one afternoon and purchased a pack of 12 jars that hold 16oz. Let me tell you it might seem like not so much but my husband is completely satisfied by the amount of food I cram in there.
After buying the jars I thought to myself what do I like the most about the burrito bowls at Chipotle? I began to make a list of all the items I needed, looked at the local ads around me (I am a fan of Schnucks) but you can go anywhere to get a good deal. When I meal prep, I make 5 of each thing for the week (there are 2 of us). So usually I will make 10 breakfasts, 10 lunches (2 different ones to alternate), 10 snack baggies and prep 3 dinners. I know seems like a ton of work!
Alright enough about my style, lets get cooking. I always start with my “wet” ingredients at the bottom, so everything doesn’t get too soggy. Below you can see what it would look like stacked into the jar.
Recipe for Taco in a Jar (from bottom to top):
- 2-4 tbsp Homemade pico (will list recipe further down) depending on if you have big tomato eaters in your home.
- 1/4 cup corn
- 1/4 cup black beans (I buy them in a can)
- 1/4 cup brown rice (any brown rice will do, we are a fan of the 3 minute heat up from trader joes)
- 1/4 cup ground turkey with taco seasoning (you can use beef if you would like)
- a pinch (1tbsp) of Mexican Cheese
- then push it all down and add as much shredded lettuce as you would like
I prefer to eat mine out of a bowl, my husband heats his up in the mason jar. Cooks all the way through for about 60-90 seconds (depending on your microwave.)
Recipe for Pico (I crave it during my pregnancy, so I make it in large batches):
- 8 roma tomatoes, diced finely and strained
- 1/2 of a white or yellow onion diced finely
- handful of chopped cilantro, depending on taste
- 2 jalapeno peppers, depending if you like spicy or not
- 1 tbsp diced garlic
- 2 limes juiced (I also grate some of the skin in to add some tanginess)
- sea salt and ground pepper to taste (roughly 1 tbsp each)
First I cut up the tomatoes and use my pasta colander to get out any extra juices. then I add it to a big mixing bowl. I then add in the onion, garlic and jalapeño peppers. (TIP: wear gloves when chopping the peppers. The residue isn’t great at coming off your hands so if you rub your eye it may sting. Trust me from experience). I then fold in the cilantro, grate my limes then squeeze out the juice and add the salt and pepper to taste.
This is what the finished product looks like when I pour it into the bowl! Enjoy and happy eating!