Grab & Go Bubbies Jar Meals

Summer’s not over yet! There’s still plenty of time to get outside and have some fun. If you plan to be on the go, don’t sacrifice satisfying meals for paltry snacks; make one of these great jar meals, and keep yourself well-fueled while you play! These meals are easy, convenient, and can be made ahead of time so you can spend less time in the kitchen and more time having fun. Bonus: this is also an excellent way to reuse your Bubbies’ jars.

These recipes are for one 32 oz jar or 2 16 oz jars, but they’re incredibly easy to scale up or down- or customize. Make sure to let hot things cool down before sealing them in the jar, otherwise, you may end up with a lot of condensation, and soggy food. All of these recipes contain perishable items, so be sure to refrigerate or put them in a cooler until you’re ready to eat. If making these more than a day in advance, add the meat on the day you plan to eat it.

On-The-Go Hamburger Salad

  • 1/2 lb ground beef
  • 1/2 head Romaine lettuce
  • 1/2 medium tomato
  • 4-6 Bubbies Bread and Butter pickles
  • 1/3 cup shredded cheese
  • 1/2 avocado
  • 1 Tbsp of diced onion
  • Salt and pepper, to taste

Dressing

  • 1/8 cup ketchup
  • 1/8 cup mayonnaise
  • 1/2 Tsp Bubbies Naturally Fermented Dill Relish
  • Dash of paprika

Cook your hamburger, drain and then set aside to cool. Chop vegetables into bite size pieces. Mix dressing ingredients together. For best results, layer your salad in the following way: sauce, onions, hamburger, cheese, pickles, lettuce, tomato. When you’re ready to eat, give the jar a good shake to mix everything with the dressing, and dig in!

 

Anytime, Anywhere Breakfast Scramble

  • 6 eggs
  • 1/2 cup well-drained Bubbies Naturally Fermented Sauerkraut
  • 2 Tbsp chopped red bell pepper
  • 2 Tbsp chopped green onion
  • 4 Tbsp shredded cheese, divided
  • 2 strip of bacon, cut into small cubes
  • Salt and pepper, to taste

In a bowl, whisk the eggs until the whites and yolks are well blended and the eggs are lightly fluffy- about 1 minute. Add all ingredients except the sauerkraut and half of the cheese to the eggs; stir to mix. Pour the mixture into a skillet and cook on medium – medium high heat, keeping the eggs in relatively large patties, to avoid the ingredients falling out. Cook until eggs are well done and golden brown. Take the eggs off the heat, set aside on a plate and sprinkle remaining cheese over it.

Let cool for 10 minutes before adding to the jar, otherwise, it will collect a lot of condensation. Add egg scramble and sauerkraut to the jar, alternate between egg mix and kraut. Enjoy!

 

Grab & Go Tuna Salad

  • 2 cans of tuna
  • 4 Tbsp Bubbies Naturally Fermented Dill Relish
  • 4-6 Tbsp mayonnaise
  • 4 pickled garlic cloves, chopped
  • 2 hard-boiled egg, chopped
  • 2 tsp red onion, chopped
  • Salt and pepper, to taste
  • 2 lettuce or cabbage leaves
  • Crackers

Boil eggs for 10-12 minutes, then put them in a cold water bath for easy peeling. Drain tuna fish, and add to a bowl. Add mayonnaise; some brands of tuna are dryer than others so you may want to use the amount as a guideline and temper it to your taste. Add all remaining ingredients to the bowl, except the lettuce/cabbage leaves and crackers; mix to combine.

Add tuna salad to the jar(s) then add 1 lettuce leaf to each jar, on the top of the salad, making sure the salad is covered completely by the leaf. The leaf will keep your crackers from getting soggy. Place as many crackers as you want or will fit in the jar, seal ‘er up and off you go!