Southwestern Lunch in a Jar
The Working Girl’s Lunch Series
So it’s finally ok to fully shift into fall, which for meal-planning translates to warm spices, heavier greens, maybe I add some dairy to things for the first time in months… For this week, I decided this means we cowboy up.
Have ready:
– Cooked jasmine rice, ¼ c. per jar.
– Cooked, rinsed black beans, ¼ c. per jar.
– Ground beef – 1 lb. cooked w’ 2 t. salt, ½ t. ground black pepper, 2 t. ground cumin and 1 T. chili powder, enough for 1-2 oz. per jar. Save what you don’t use for tacos one night?
– Chopped green onion, green and white parts included, 1 per jar.
– Chopped yellow or red sweet bell pepper, enough for a generous layer. per jar.
– Chopped cilantro (optional).
– Chopped queso blanco, enough for a noticeable layer for each salad.
– 2 T. of the Best Lime Vinaigrette, recipe below.
– Spinach or other hearty greens, 2 c. per jar.
Layer the ingredients in your jar(s) in the order listed. You’ll have to cram the greens in before screwing on the lids but the greens will maintain their integrity. As usual, place in the fridge for adding to your lunch bag. Feel proud of yourself for your excellent planning and your lack of having to worry about this one thing next week.
Best Lime Vinaigrette
Juice from 2 limes
1 T. honey or maple syrup
4 cloves of crushed garlic
2 T. minced fresh cilantro (or 1T. minced fresh oregano if you’re not a fan of cilantro)
1 T. kosher salt
Several turns of the pepper mill
Whisk in a bowl until blended and use.
Ima be honest about this salad: it’s probably enough for 2 lunches as it’s pretty filling. You could bring in some tortilla chips and eat this one over a couple of days? Try it out and see how you feel!
Originally posted 2024-10-14 18:43:59.
