Life of a Southern Gal.
Ingredients
6 lemons
1 cup white sugar
6 cups water, or more as needed
Directions
Gather all ingredients.
Juice lemons; you should have 1 cup juice.
Combine juice, sugar, and water in a 1/2-gallon pitcher. Stir until sugar dissolves. Taste and add more water if desired.
Chill and serve over ice.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving 4 servings
Ingredients:
1 pound baby gold potatoes
1 tablespoon olive oil
½ teaspoon salt or to taste
1 teaspoon garlic powder
½ teaspoon Italian seasoning
Directions:
Pre-heat oven to 400℉
Cut potatoes in half or into 1-inch pieces. Toss with olive oil to coat.
Season potatoes with salt, pepper, Italian seasoning, garlic powder, stirring to coat well.
Bake for 10 minutes. Give potatoes a stir, then cook for 8-10 minutes longer depending on how crispy you like them.
You can also put it them in the air fryer for the same time and use a 375℉ temperature.
Ingredients:
4 cups red cabbage
1 1/2 cups shredded carrots
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1 teaspoon dried parsley – optional
1/4 teaspoon black pepper – optional
Juice of 1/2 lime – I use lime juice, so good.
Directions:
Slice cabbage thinly. Grate carrots or use pre-shredded carrots, and combine cabbage, carrots, and the rest of the slaw ingredients in a mixing bowl.
Notes:
Red cabbage can be found in the produce section. I use half of a head of it for this recipe. Then, I put the rest in a ziploc bag to make later in the week. I put the half I’m using through my food processor. It’s so much easier. You can also purchase a slaw mix and just make your own dressing vs. using the bag they include.
I have a jar of this in my fridge all the time. It’s so good on shredded chicken and rice.
Ingredients:
1/4 cup olive oil
1/4 cup dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
Directions:
In a mixing bowl, combine all of the dressing ingredients and whisk well to combine.
Chicken Pasta Bake
Calories 580 cal
Author Tawnie Graham of Kroll’s Korner
Ingredients
20 oz. cherry tomatoes (2 pints)
1/4 cup sun-dried tomatoes
1/4 cup olive oil
3 cloves garlic, minced
1 tsp. Italian seasoning
salt and pepper, to taste
8 oz. Feta cheese
2 cups fresh spinach, gently torn
8 oz. GF pasta of choice, cooked
Added 6 skinless, boneless chicken breasts, diced.
Directions
Preheat the oven to 400°F.
Pour the cherry tomatoes, onions, sun-dried tomatoes, olive oil, garlic, Italian seasoning, salt, and pepper and chicken into an oven-safe casserole dish. Stir to combine.
Put the cheese in the center.
Bake, uncovered, for 35-40 minutes. (Until the cheese is golden and looks like it’s about to fall apart).
Meanwhile, cook the pasta of choice according to package directions. Drain.
Remove the casserole dish from the oven. Smash the tomatoes down using a spoon and stir the cheese until it creates a sauce.
Stir in the spinach until wilted, and then stir in cooked pasta. Taste and adjust, adding more salt or pepper as desired.
38 minutes was perfect in my gas oven.
Notes
Storage: Allow pasta dish to cool then transfer to an air tight container. Store in fridge for 3-4 days.
Add a protein of choice to make this a more satisfying meal! Chicken, bacon, grilled shrimp, salmon, steak.
Use any pasta shape you prefer.
Make sure the sun dried tomatoes are mixed in the dish to prevent them from burning.
Nutrition
Serving: 1serving | Calories: 580kcal | Carbohydrates: 57g| Protein: 14g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 231mg | Potassium: 870mg | Fiber: 5g | Sugar: 10g | Vitamin C: 41mg | Calcium: 131mg | Iron: 4mg
This recipe was created for my usage in my Instant Pot. It’s pretty spicy and I used pretty large meatballs for this trial run. It was good and everyone enjoyed it with some veggie spaghetti! I had enough leftover to freeze three medium sized jars and leftovers for 1 Rubbermaid medium sized container.
Ingredients for sauce:
3 cans of 15 oz. tomato sauce
1 – 20 oz. can of diced tomatoes
2 – 14 oz. cans of Italian style sauce (This I found locally, it has basil, garlic, oregano in it. You can alternatively just add those spices with 2 more cans of tomato sauce if you desire or cannot find it in your grocery store.)
Ingredients for meat balls:
1 pound of ground beef
1 egg
1 cup Italian Panko
1 tsp. Sea Salt
1 tsp. black pepper
A generous amount of Parmesan cheese.
Directions for meatballs:
Preheat oven to 450°F
Combine ground beef, egg, salt, pepper, Panko, and Parmesan cheese and mix well in a bowl.
Roll meat balls into desired size and place on a baking sheet.
Place in oven for 10 minutes to get a great sear.
Directions for sauce:
Combine all the sauce into your Instant Pot. Set it on meat/stew for 5 minutes and leave the lid off. When the oven timer goes off for the meatballs, remove them from the pan and place in the Instant Pot. Hit the cancel button.
Place the lid on the pot, pressure sealed for 20 minutes on the soup setting. When times up, release the valve and hit cancel. I always unplug my pot at this point. Once the steam is done releasing, open the lid and enjoy!
Over the weekend I made a really easy and great tasting, BBQ sauce. This was enough to cover the pork roast and a little leftover. I’ll make up a double batch and put it in some jars to use on other things.
Ingredients:
1 (15 oz.) can tomato sauce
1/2 cup apple cider vinegar
1/3 cup honey or agave nectar
1/4 cup tomato paste
1/4 cup molasses
3 Tbsp. Worcestershire
2 tsp. liquid smoke
1 tsp. smoked paprika (I used regular paprika and it was just fine.)
1 tsp. garlic powder
1/2 tsp. freshly-ground black pepper
1/2 tsp. onion powder
1/2 tsp. salt
Directions:
Whisk all ingredients together in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium low and simmer (uncovered) for 20 minutes, or until the sauce has slightly thickened.
Use the sauce immediately, or refrigerate in a sealed container for up to 1 week.
I created this for the first time today. It was pretty good. I need to buy a lid for my 14 qt. pan. The rice needed to cook a little longer. My husband liked it! This is not my recipe, just one I tried. But, the photo below is mine. I don’t like peas that much, so I didn’t add them this time, but, I may add them in next time.
Chicken and Chorizo Paella
Prep Time 10 Mins | Cook Time 20 Mins | Yield Serves 6
This easy version of the traditional Spanish rice dish features both chicken and chorizo sausage mixed in with the rice, peas and tomato.
Ingredients
1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
Salt
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
4 ounces cooked chorizo sausage, cut into 1/4-inch-thick rounds
1 1/2 cups long-grain rice
3 1/2 cups low-sodium chicken broth
1 15-oz. can diced tomatoes, drained
1 cup frozen peas
Directions
Step 1
Sprinkle chicken with salt and dredge in flour. Warm 1 Tbsp. oil in a large, deep nonstick skillet over medium-high heat.
Cook chicken until browned on all sides, about 6 minutes total. Transfer to a plate.
Step 2
Heat remaining oil in skillet and add onion and garlic. Cook, stirring, until softened, about 3 minutes. Add chorizo and cook until lightly browned, about 2 minutes.
Stir in rice, broth, tomatoes and 1/2 tsp. salt. Bring to a boil, add chicken, cover, reduce heat to low and cook until rice is tender and chicken is cooked through, 10 to 12 minutes.
Step 3
Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.
Calories 481 | Fat 14g | Satfat 4g | Protein 36g | Carbohydrate 52g | Fiber 2g | Cholesterol 71mg | Sodium 780mg
This is an Instant Pot recipe, although you can probably make it in a crock pot as well.
Ingredients:
6 boneless, skinless chicken breasts
1 jar of salsa
Directions:
Place the chicken directly into the Instant Pot.
Pour the jar of salsa on top of the chicken. You can add up to 1/2 cup of water if you want, but, it’s more soupy if you have water in this recipe.
Set the Instant Pot for Manual, 22 minutes. I used the Quick Pressure Release, but, you can also use the 10 minute Natural Pressure Release.
Shred the chicken with two forks when completed. It’s great on hamburger buns or with rice!
Enjoy!
I make this in my Vitamix. I usually drink at least once a week.
1 tsp. ground oatmeal
1 tsp. flax seed
2 heaping tsp. Vegan protein powder
3-4 tsp. flavored yogurt. Right now I’m using strawberry yogurt. It’s Greek.
2 handfuls of baby spinach
Fresh berries if you can find them!
I have used frozen berries in the past. I buy the bags at Target, they are less expensive than the grocery store and last twice as long.
Fill it up with OJ and make it a smoothie!
I’ll drink this when I feel a little run down and it helps me out. I also drink this before a run or when I get home from the gym.