STRAWBERRY SHORTCAKE IN A JAR
3 cups strawberries, sliced
2 tbsp of sugar
1 loaf tea cake, cut into squares
1 cup whipped cream
6 mason jars
In a mixing bowl, add the strawberry and sugar. Set aside for 2 to 3 minutes.
Drop two squares of the cake into each mason jar.
Next, add a layer of sliced strawberries.
Top the strawberry layer with a scoop of whipped cream.
Repeat the layers one more time in each jar. Finish with whipped cream topping.
Refrigerate until ready to serve.
OMELETTE IN A JAR
1 cup finely chopped green bell peppers
1 cup mozzarella cheese
1 cup finely chopped spinach
1/2 cup finely chopped spring onions
salt and pepper to taste
1/2 tbsp olive oil
Preheat oven to 350F.
In a pan, drizzle olive add and add the bell peppers and cook until the peppers are soft.
Add spinach, gently cook for 1 minute or more or until wilted and turn of the heat.
In a bowl, whisk eggs with spring onion and season with salt and pepper to taste.
When they are mixed well, add half of the cheese along with the sauted bell pepper and spinach
Grease 6 oven proof jars.Then pour in the egg mixture.
Top each of the jars with the remaining cheese.
Place the jars on a baking tray and bake for 15 minutes.
Let cool and close the lid and store in the refrigerator or eat.
BURRITO IN A JAR
1 tablespoon lime juice
2 tablespoons olive oil
¼ teaspoon cumin powder
¼ teaspoon chilli powder
⅛ teaspoon salt
¼ cup diced red bell pepper
¼ cup fresh corn
¼ cup red kidney beans
½ cup cooked brown rice
½ cup boiled and shredded chicken
1 cup torn lettuce
2 tablespoons shredded cheddar cheese
¼ avocado, chopped into small cubes
¼ cup finely chopped fresh coriander leaves
6 mason jars
Combine the lime juice, olive oil, cumin, chilli powder and salt in the bottom of the mason jar.
Stir to combine.
Add the bell pepper.Top with the corn, kidney beans, brown rice, and chicken.
Add the lettuce, pressing to pack it down, then top with the cheese, avocado, and coriander leaves.
Eat immediately or store in refrigerator with lid on.