3 recipes to keep you warm during cold snaps - WTOC-TV: Savannah, Beaufort, SC, News, Weather & Sports

3 recipes to keep you warm during cold snaps

Recipe 1: Sausage Boil (My'Ron with the Nikon) Recipe 1: Sausage Boil (My'Ron with the Nikon)
Recipe 2: Chicken Noodle Soup (My'Ron with the Nikon) Recipe 2: Chicken Noodle Soup (My'Ron with the Nikon)
Recipe 3: Purple Cabbage (Choo Yut Shing) Recipe 3: Purple Cabbage (Choo Yut Shing)
SAVANNAH, GA (WTOC) -

Winter can be a time of panic and worry, even in Savannah. What are the best ways to stay warm? How will I change my wardrobe for winter? But most of all, what will I eat to keep warm?

Although we Savannahians should be grateful that the huge snowstorm that just struck the Northeast didn't hit us, we still need to keep warm and stay safe while the temperature drops. 

One of the best answers to keeping warm when the temps drop, other than cuddling with your significant other, is fixing something simple to eat that is hot and pleasing to your stomach.

What is the point of beating the winter woes without enjoying a succulent meal? Especially if you live in fine-cooking Savannah.

Here are three-home cooked, one-pot meals that will not only keep you warm, but leave you full and plate-licking happy.

Dig in.

1. Cooking with Ms. Patty's Sausage Boil

This inexpensive winter sausage boil is perfect for the colder seasons and most of the ingredients will more than likely be in your cabinet. Patricia Smart, also known by her moniker, Cooking Colored with Ms. Patty, is a native of Louisiana, but now lives in Bloomingdale, GA. Not only is she a home cook, but she also believes in cooking healthy. Mind you that this meal can be made into a vegetarian dish.

Ingredients:

6 sausages cut in ¼ inch sizes (Ms. Patty used pre-cooked Johnsonville sausages)

1 large bag of pre-cooked shrimp

1 can diced tomatoes

5 potatoes cut in ¼ inch sizes

6 ears of corn (frozen is fine as well)

1 cup green beans

1 cup chopped carrots

1 cup snap peas

1 cup thinly sliced yellow squash

1 cup thinly sliced zucchini

1 cup broccoli pieces

2 bouillon cubes (chicken flavor)

2 tablespoon lemon pepper

Fill large pot half way with water, let water come to a boil. Add 2 bouillon cubes and choice of seasonings. Add corn, carrots and potatoes. Once potatoes have softened, add the rest of your veggies and sausages. Turn heat down to medium and let your pot sit for 10-15 minutes. Once potatoes are fully soft, you are ready to plate them and eat.

2. Carolyn Rock's Homemade Chicken Noodle Soup

Move aside boring and old-fashioned chicken noodle soup. Carolyn Rock, who is a home cook in Fleming, Georgia, has been making this revamped version of chicken noodle soup for 20 years. This meal is another inexpensive quick fix that will keep you warm and wanting seconds.

Ingredients:

1 can of cream of mushroom soup

Hearty chunks of 2 chicken breasts

1/2 chopped green bell pepper

2 chopped sticks of celery

1 half bag of egg noodles

1½ cartons of chicken broth

1 tablespoon of salt and pepper.

Make sure to boil chicken broth and cream of canned mushroom soup together before adding chicken breasts, and then add your veggies. Cooking time is 1 hour 30 minutes.

To give a little spicy kick to the soup, Carolyn adds a pinch of cayenne pepper.

3. Sautéed Purple Cabbage with Brie Cheese

Don't be afraid to dress up a boring purple cabbage and make it into mouth-watering dish. Many people go to the grocery store and ignore purple cabbage, but Ms. Patty puts her own spin on the vegetable and wants you to try something new.

Ingredients:

½ freshly cut-up purple cabbage

¼ cup freshly peppered and cut-up carrots, zucchini and squash

1 box frozen spinach (cooked in separate pan until it's ready to be added with cabbage)

1 tablespoon apple cider vinegar

½ can light chicken broth

1 tablespoon lemon pepper

1 tablespoon coconut oil

Add coconut oil to pan first, let it come to a simmer, and then add your apple cider vinegar. Add your purple cabbage and the rest of the vegetables in your pan, as well as your chicken broth and lemon pepper. After 12 minutes of letting your veggies steam, you are ready to plate and eat.

This story was written by WTOC Intern India Brown.

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