The Local Ladle

3 Easy Zucchini Noodle Mason Jar Lunches

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One of my new year resolutions is to bring lunch from home at least 4 work days a week. As all of us know…. harder said than done, especially working with a restaurant group!

So my plan is to make use of my favorite inventions, my zucchini spiralizer and mason jars! Here are a few recipes below that are some of the most simple and efficient ways to spice up your lunch and by day 4 still not wanting take out!

3 Easy Zucchini Noodle Mason Jar Lunches

Each Recipe Makes One Mason Jar

Caprese Salad 

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INGREDIENTS 

  • 6-7 Small Mozzarella Balls
  • 6-7 Grape Tomatoes
  • 3 Basil leaves, torn into small pieces
  • 1 cup of cooked quinoa
  • 1 zucchini
  • 1/3 cup extra-virgin Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1 small clove of garlic, finely minced
  • Salt & Pepper to taste

INSTRUCTIONS

  1. In a small bowl whisk together the oil, balsamic vinegar, minced garlic, salt and pepper. Set aside.
  2. Using a spiralizer, make the zucchini into “noodles.”  Then, place the spiralized zucchini at the bottom of the mason jar.
  3. Top the zucchini with the cooked quinoa, mozzarella, tomatoes, and basil.
  4. Drizzle the dressing over the ingredients in the mason jar. Lightly shake the jar to mix in the dressing through out.

Fresh Thai Salad

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INGREDIENTS 

  • 1/2 a carrot sliced thinly into coins
  • 1/2 cup of kale, roughly chopped
  • 1/4 cup red cabbage, roughly chopped
  • 1/4 cup shredded brussels sprouts
  • 5 grape tomatoes
  • 1/2 avocado
  • 1 zucchini
  • 1/4 cup cilantro, roughly chopped
  • 1/2 tablespoon of curry powder
  • 1/3 cup of extra-virgin olive oil
  • 1 tablespoon of balsamic vinegar

INSTRUCTIONS

  1. In a small bowl whisk together the oil, balsamic vinegar, curry powder, salt and pepper. Set aside.
  2. Using a spiralizer, make the zucchini into “noodles.”
  3.  Smash the 1/2 avocado in a bowl and put in the bottom of the mason jar. Then, place the spiralized zucchini on top of the avocado.
  4. Top the zucchini with the remaining ingredients.
  5. Drizzle the dressing over the ingredients in the mason jar. Lightly shake the jar to mix in the dressing through out.

Chicken Zucchini Noodle Soup

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INGREDIENTS 

  • 1 cooked chicken breast, seasoned with salt & pepper
  • 1/2 a carrot, finely cubed
  • 2 stalks of celery, finely cubed
  • 1/4 cup of peas (frozen or fresh)
  • 1/4 cup on sweet yellow corn (frozen or fresh)
  • 1/4 white onion, finely chopped
  • 1 1/2 cups of chicken stock (low sodium)
  • 1 zucchini
  • salt & pepper

INSTRUCTIONS 

  1. In a small bowl, using two forks, shred the chicken breast into thin pieces. Set aside.
  2. In a small saucepan, add the chicken stock and vegetables (not the zucchini). Bring to a simmer and allow to cook until the vegetables are soft and cooked through.
  3. Using a spiralizer, make the zucchini into “noodles.” Then, place the spiralized zucchini at the bottom of the mason jar.
  4. Top with the shredded chicken and the vegetable stock mixture.

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