Italian with antipasti vegetables & pesto sauce

Ingredients for 1 jar:

50 g mushrooms
100 g zucchini, 100 g eggplant
2 tsp oil
2 tbsp balsamic vinegar
salt, pepper
3 tbsp lemon juice
2 tsp pesto
3 tbsp stock
50 g cooked lentils
2 dried tomatoes
50 g leaf lettuce

Preparation: 20 min.

This is how it's done:
1. wash, clean and dice the mushrooms, zucchini and eggplant. Sauté in oil for 3-5 mins. Season with balsamic vinegar, salt and pepper.
2. puree the lemon juice, pesto and stock. Season and pour into a jar. Layer the lentils, finely sliced dried tomatoes and braised vegetables on top of the dressing. Wash, clean and tear the lettuce leaves and place on top.

Per glass: 580 kcal, KH: 43 g, F: 30 g, E: 30 g

Lightly Asian with fillet strips & soy dressing

Ingredients for 1 jar:

50 g pearl barley
100 g fillet of beef
Pepper, salt
2 tsp sesame oil
1 carrot
80 g red cabbage
1 tsp honey
2 tbsp soy sauce
2 tbsp stock
5 tsp lime juice
40 g sprouts
40 g leaf lettuce

Preparation: 25 min. Cooking: 35 min.

This is how it's done:
1. cook the pearl barley according to the packet instructions for 35 mins. Shred the fillet, season with salt and pepper, fry briefly in 1 tsp oil. Clean and grate the carrot and cabbage.
2. whisk together the honey, soy sauce, stock, lime juice, 1 teaspoon of oil, salt and pepper. Pour into a jar. Layer the carrot, pearl barley, cabbage, fillet and sprouts. Wash and tear the lettuce and add. Sprinkle with 1 tbsp sesame seeds if desired.

Per glass: 620 kcal, KH: 50 g, F: 30 g, E: 13 g

À la Caesar's salad with cheese dressing & turkey fillet

Ingredients for 1 glass:

100 g turkey fillet
1 tsp oil
salt, pepper
100 g cucumber
4 cherry tomatoes
60 g artichokes
1 tsp sweet mustard
2 tbsp gr. pecorino
3 tsp vinegar
4 tbsp stock
2 tbsp cream
60 g cooked lentils
50 g lettuce

Preparation: 30 min.

How to make it:
1. Shred the fillet, fry in 1 tsp oil for 3-4 minutes. Season with salt and pepper. Wash and dice the cucumber and tomatoes. Quarter the artichokes.
2. whisk together the mustard, pecorino, vinegar, stock and cream. Season and pour into a jar. Layer the fillet, cucumber, lentils, artichokes and tomatoes. Wash and tear the lettuce and add. Sprinkle with chopped cashews. Sprinkle with cashew nuts.

Per glass: 600 kcal, KH: 54 g, F: 22 g, E: 44 g