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Dreaming of an easy way to be SUPER Mom

Archives for September 2017

Cilantro lime Chicken and Kale Jar Salad

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Weekly Mason Jar Salad logo

This weeks jar salad was a little scary for me.  I mean I want to be healthy but I have to admit I’m a little afraid of some healthy things.  Like kale.  BUT I did it, I made these, I ate the kale, and it wasn’t that bad!  I can do this!  This salad is made with the leftover chicken from the tacos I shared on Tuesday.  It creates such a great taste and was really wonderful even with the kale!

Cilantro Lime Chicken and Kale Jar Salad

Cilantro Lime Chicken and Kale Jar salad

To make this salad you need to start with the recipe for the chicken from Tuesdays post. Make the chicken up in your crock pot and then make sure that it is cooled.  After that, I make the poppy seed dressing.  I put the dressing in first, then the radishes and tomatoes. The last thing in is the chicken.  Top it off with lots of shredded Kale!

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Cilantro Lime Chicken and Kale Jar Salad

Ingredients

  • 1 Recipe for Cilantro Lime Chicken
  • 1 Recipe for Poppy seed dressing
  • 4-6 Radishes chopped
  • 8-10 Chopped Cherry Tomatoes
  • Kale or other lettuce

Instructions

  1. Start by making your chicken and letting it cool.

  2. Make up your poppy seed dressing and add 1/4 cup to each jar.

  3. Next, add your radishes and tomatoes.

  4. Add 1-1/2 cups of chicken

  5. Top it off with Kale!

Prepped for Success

Jar salads are a great way for us busy moms to find something great for lunch.  I make a different salad each week and eat them for the week.  It only takes 20-30 minutes to prep 4-6 salads and you have a good healthy on plan lunch for each day.  If you are looking for some tips and tricks on jar salads you can find that here and also some other great jar salad recipes.  Another way I prep for success is by using my freezer meal theory to keep my freezer stocked and ready.  Having healthy wonderful meals ready has never been easier.  You can do it too and do it by only cooking one night a week!  Dreamy I know!

 

 

Tasty Cilantro Lime Chicken Tacos

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Freezer Meal logo

Oh man…it’s back to school time.  EEK!  It’s such an exciting time of year but it can bring on a lot of stress.  New Schedules, more time, less time, tired kids, hungry kids, dirty kids, WHAT’S FOR DINNER??  It’s that time of day when everyone wants to know what’s for dinner and you want to have a wonderful healthy warm dinner on the table.. but you’re still finishing up laundry and unpacking lunch bags and reading school papers.  Dinner. What’s that?  Do we have to have it?

Yes. Yes we do and we can do it easily! If you are following me you know what to do.  Run to that freezer and pull out some dinner.  Pop it in the oven. You are prepped my friend and you are READY!  Dinner can come and dinner is GOOD! If you are wondering how you too can be ready just pop over and read about my freezer meal theory!

Cilantro Lime Chicken Tacos

Cilantro Lime Chicken Tacos

I think I say this every week and it’s not because I’m lying but rather because I don’t make anything hard.  This recipe is so fast and easy.  It’s a great one for freezing but also great for those days when you just need to throw something in QUICK!

For the complete Recipe head over to Belle of the Kitchen and get the full recipe, yes that means you don’t need the Trim Healthy mama (THM) cookbook or anything else for this recipe.  No special ingredients.  It’s cheap. It’s fast. Did I say It’s GOOD!  You definitely want to make this one.

Basically, I threw everything into my crock pot.  Stuffed that puppy as full as I could. When it was done there was a lot of juice so I drained it out using the top for my crock pot as a strainer. Next, I got out that trusty masher thing that I love and shredded all the chicken up while mixing it all together.

From here you could just serve it up on your shells or put it in a gallon freezer bag and freeze it.  When you are ready you could thaw and put it on the shells warm but I like EASY so I scooped it out into my shells.  I rolled them up and stacked into my 9×13 pan for freezing.  When I am ready to use them I will thaw them and cook at 350 for 20-30 minutes. This makes the shells nice and crispy on top which is so yummy!  They also do not get soggy surprisingly.

Trim Healthy Mama THM Friends

I’m a little torn on what type of meal this would be.  I’m using mission low carb tortilla shells so I’m thinking it’s an E meal but you could also eat it without shells and would it be a Fuel pull?  If you are wondering what I’m talking about you can learn more about THM and my tips and tricks here.  What do you think?  Is it an E?  If not I’m loading these up with sour cream and cheese…and guacamole…just saying!

Leftovers

Thanks for joining me again today and for your support.  I love sharing my ideas and helping people.  Come back Friday to see how you can use your leftovers from this meal to make a yummy jar salad!

If you are looking for more great recipe and tips check out my menu bar where there are lots of freezer meals, jar salads, THM tips and tricks and also mama advice about laundry, clothes, and freezer cooking!  Thanks for joining me and supporting me!

 

Egg Salad Jar Salad with “Honey” Mustard Dressing

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Weekly Mason Jar Salad logo

 

Egg Salad Jar Salad with “Honey” Mustard Dressing

Honey Mustard Dressing for Egg Salad

You can click the photo above for the “honey” mustard Recipe but this is a great start for the jar salad. First you will want to make up your egg salad mixture.  To do this we need to hard boil our eggs.  I like to do mine in my instant pot or electric pressure cooker.  I do it on the vegetable setting medium for 4 minutes.  When they are done I soak them in water and then peel them.

As I peel them I place them in my awesome Tupperware Power Chef System.  You can also just put them in a bowl and mash them with a fork but this chopper works awesome. To the eggs, I add my mayo and mustard and a little dill pickle juice if you have some handy. Start by making your dressing and then putting 1/4 cup in each jar.

Once this is done I start making my dressing and then put 1/4 cup in each jar.  Next, you add 3/4-1 cup of your egg salad mixture.  When the egg salad mix is in there you can top it off with celery and then all that is left is to fill your jar as full as possible with lettuce.

Printable Recipe

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Egg Salad Jar Salad

Ingredients

  • 1 Recipe For "Honey" mustard Dressing
  • 6 Hard boiled eggs
  • 1 Cup Mayo
  • 1/4 Cup Mustard
  • 1 T Dill Pickle juice
  • Salt and Pepper to taste
  • 6-10 Stalks Celery chopped
  • Lettuce

Instructions

  1. Start by making your egg salad mixture with the eggs, mayo, mustard, pickle juice and salt and pepper.  

  2. Next, mix up your dressing and place 1/4 cup in each jar.

  3. Fill your jar with the 3/4-1 cup of the egg salad mix.

  4. Add about 1/4-1/2 Cup of celery.

  5. Stuff that jar FULL of lettuce!

Tips and Tricks

If you have never made jar salads before you should definitely check out my mason jar salad tips and tricks.  It will help you with what types of lettuce work well and the supplies you need.  These salads are such a blessing in my life.  I absolutely LOVE having them ready to go each day!