- New York life, style, travel & home blogger
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Filed In: Lunch
I think Bill might love Mexican food more than anyone. I on the other hand enjoy it but definitely am not one of those people who crave it very often. I blame it on the fact that a) I only started learning to eat spicy foods in the past two years and b) because 90% of the things have dairy in them and that is a bit of a struggle for me. The joy of making food yourself though is that you control what goes into it and you know exactlyyyy what you are eating.
When I was at the grocery store last Friday I got the idea to attempt to make Mexican food that Bill could easily take to work to him. Let me backtrack a second there because that is probably an odd thought. My train of thought actually went -> What should I make for our lunches this week? Bill had a lot of sandwiches last week he’s probably going to start getting tired of them. I enjoyed having ground turkey for lunch last week I think I want that again. Do you think Bill wants ground turkey instead? What if I made it Mexican flavored? How would I get it altogether? Oh my goodness can I finally use one of my mason jars? YES I’m making a taco in a mason jar! Mexican for lunch!
So that is how I ended up figuring out how to pack Mexican for Bills lunch. Now it came down to what was going into this jar. To make this all a bit easier I’m going to break it down by level instead of lumping it all into one confusing recipe. Also, one quick thing: you can completely change up this whole recipe but when layering make sure to put the heaviest things on the bottom, the lightest on top and anything liquid-y towards the bottom as well. This keeps your other food nice and clean!
Now here we go, a taco in a mason jar!
I’ve been on a spinach kick lately because it is just so good for you but for this dish I wanted something a bit lighter in taste (you know what I mean about spinach, it always has such a strong flavor, could be just me though) and color so I went with romaine and just chopped it up.
2nd Level- Red
Next up is cherry tomatoes sliced in half to make them easier to eat. You can really use any type of tomato you want or you could even make a salsa type mixture, but I’d place that father down in the jar.
3rd Level- Red
I chose to use red peppers in addition to the tomatoes because I personally just like red peppers but they are by no means necessary. You can also substitute a hotter pepper here if you want to give the dish a little kick!
4th Level- Orange
Cheese. Oh yeah you guys knew that one was coming! Every good Mexican dish has cheese in it, which actually is normally my downside considering I cannot eat dairy but when you make it yourself anything is possible! I used Kraft 4 cheese Mexican blend which surprisingly has 0g of lactose in it. I know this because when you read the nutritional content it says it right there! Such a blessing!
This is probably one of my favorite levels. I could eat guacamole all day, every day and never get tired of it. Avocado goes on everything and it is a bright spot in my day. I used half an avocado and squeezed a quarter of a lime into it, mixed it together with a dash of sea salt and it was delicious!
Now for the substantial part of the meal. I used 1lb of ground turkey, a packet of taco seasoning, and 1 cup of quinoa. I browned the meat in a skillet, drained the juice out (you know that gross stuff that comes out of the meat?), then followed the packet instructions which is adding water and the contents of the package, and finished cooking the meat thoroughly. For the quinoa I followed the instructions on the box which are so super simple. When they were both cooked I combined them in a giant bowl, this allows the packet flavoring to get on the quinoa too. This was so good that I ate the meat on its own for a good chunk of the week too because there was definitely leftovers. If you’re not a meat fan I think beans and quinoa would also be a great addition.
I hope you enjoy my taco in a mason jar recipe!
Wow has this been an amazing week (plus a few days)! Thank you to all of my friends and family for celebrating and being there for Bill and I, we love you all sooo much! And thank you to all my new blog friends, your kind words have been so amazing to read, it really added to the excitement!
When we were in Rhode Island we went to this wonderful little restaurant called Iggy’s. If you are ever in Narragansett you have to go, it is just so delicious. Healthy, not so much, but boy did we enjoy ourselves! Bill and I ordered one of the Seafood platters to share, an order of dough boys because you have to while you’re there, and two of their homemade sodas. The seafood platter was moreee than enough food for the two of us. It came with a cup of chowder or a salad, Bill got the New England clam chowder, fried fish, fried shrimp, fried clams, fried scallops, french fries and coleslaw, and then we also added on curly fries because why not? We were celebrating!
The place itself is really charming. There is indoor seating but you can also order at the window and eat outside. We went during lunch when it wasn’t super crowded but apparently the lines goes all the way down the block at peak dinner times. But that just goes to show how good it is! They are building a new fancier restaurant next door but I’m not sure if the original stand will stay or not. I guess we shall see!
Have any of you ever been to Iggy’s?
As you can tell from my blog name, I love strawberries. If I’m purchasing fruit, there’s a good chance strawberries will make their way into my grocery cart. I just find them so easy to eat and refreshing. I might eat them all year round but nothing compares to in season strawberries. They are just a little touch of heaven. And now couldn’t be a better time to eat them!
So with that all being said, on my latest Pinterest kick I was looking up different ways to eat strawberries. I found some pretty good ones. Some I already do, such as putting them in a salad or a smoothie, and some I’m 100% going to try now. Below are some of my favs but if you’re interested in more you can head over to my Pinterest board.
All of these food posts are sure making me hungry hold on while I got get some pizza. Just kidding..I’ll be good and head over to the fruit section 🙂
Happy Cinco de Mayo!
To me this holiday is the official start to outdoor warm weather drinking. I know that isn’t the correct reason to celebrate Cinco de Mayo but I just can’t help it! It makes me just want to sit on a patio in the sun drinking a frozen (preferably flavored) marga! However, since this wonderful holiday falls on a Tuesday this year it’s hard to really get after it, you know because of something called work the next day.
Well just because you might have to stay in tonight doesn’t mean you can’t celebrate a little! These lettuce “tacos” are so delicious, like seriously, so delicious. I’m not even kidding when I say I’ve made them twice in a week. I’m trying to reduce the amount of bread I’ve been eating to get ready for the summer so lettuce has really taken over! Also, this might be the easiest recipe ever which is always a huge plus.
Pair these with your favorite margarita recipe and enjoy!
- 1 Pound boneless, skinless chicken breasts
- 2 Avocados mashed
- 1/2 Cup chopped fresh cilantro
- 1 Lime
- Large romaine lettuce leaves (amount depends on how much you want to add to each)
- 1/2 Cup plain Greek yogurt (or sour cream)
- 1/2 Cup thinly sliced scallions
- 1 Cup grape tomatoes quartered
1) Heat a pan coated with nonstick cooking spray over medium heat.
2)While heating, season chicken with sea salt and fresh ground pepper.
3)Put chicken in pan and cook for 4-5 minutes on each side, depending on size of chicken
4) Remove to a cutting board and let stand for a few minutes before slicing into pieces.
5) In a bowl combine the avocado, cilantro and one of the limes.
6) Spoon equal amounts onto each lettuce leaf.
7) Top each with chicken, Greek yogurt(or sour cream), scallions, and tomatoes.
*I personally like to put every ingredient into a separate dish so that everyone can decide how much/ or what they would like on their “taco”. This also makes this meal great for large groups since it is extremely easy to make. Just cut and prepare all of the bowls of the toppings ahead of time and then the only thing that has to be cooked while guests are there is the chicken!
I don’t think I know anyone who doesn’t love chicken fingers and honey mustard, and if I do know you and you don’t love them please don’t tell me. Just kidding….
I just think there is nothing better than a plate of hot chicken fingers and cold honey mustard, I just don’t love how they make my stomach feel after. I am that person who has probably had chicken fingers from 80% of restaurants I’ve been to if they offer it as an option, so I reallllly know my chicken fingers. But every time I do eat them my stomach does not feel so hot after. That is where this recipe comes in. Not only are they baked and not fried but the honey mustard also is healthier due to the natural ingredients and Greek yogurt instead of the mayo! I hope you enjoy this as much as I did!
For Chicken Tenders:
- 1 Pound Boneless, Skinless Chicken Breasts (I used ones that were pre-cut into individual pieces to make it easier)
- 3 tablespoons butter (Used Smart Balance because I am lactose free)
- 2 cups Panko Breadcrumbs
- ¾ cup Whole Grain Flour
- 1 Egg, Beaten
- Splash of Milk (Lactaid Milk for me, but you can use any type of milk)
- Dash of Salt and Pepper
For Honey Mustard:
- 1/2 Cup Plain Greek Yogurt
- 2 Tablespoons Yellow Mustard
- 1 & 1/2 Tablespoons Honey
- 1 Tablespoon Lemon Juice (We forgot to pick up real lemons so we had to settle for the pre made juice)
1) Preheat oven to 425 degrees. Then, either place a wire rack inside a baking sheet or line a baking sheet with tinfoil (we used the tinfoil because we didn’t have a wire rack).
2)Melt butter in a skillet over low heat and then add breadcrumbs and slowly mix until golden brown.
3) While those are browning set up your breading station. In the first bowl mix the eggs and milk. In the second bowl put the flour and once the breadcrumbs are golden put them in the third bowl with a dash of salt and pepper.
4) Dunk chicken pieces into egg mixture first, then into the flour, back into the egg, and then finish by rolling them in the breadcrumb mixture, coating thoroughly.
5) Place on either wire rack or on tinfoil and bake for about 5 minutes on one side (or until golden), flip and bake for another 5 minutes on other side.
6) Serve immediately with the honey mustard.
1) Mix all of the ingredients in a bowl and serve!
2) Enjoy because it is seriously delicious!
*Once again thanks to Bill for being my wonderful hand model and food tester!