Something for breakfast and dinner

                                                        

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I ran across a recipe for strawberry lemon jam the other day in my Paula Deen magazine and I just knew I had to try it. It made me think of a strawberry lemonade combination. It's so simple and in fact I basically just used the instructions on the inside of my pectin container to make the amount smaller because her recipe called for way more then I needed.

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• 1 tbsp. lemon zest
• 1 lbs. strawberries
• 2 tbsp. lemon juice
• 1 2/3 cup sugar
• 1 1/2 tsp. pectin

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First wash and hull the strawberries. Place the strawberries in a medium sized bowl and use a potato masher to mash the strawberries.

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Next place them in a medium sized pan with juice, zest and pectin. Bring to a rolling boil that cannot be stirred down.

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Now you can add all of the sugar to the mixture and bring it back to a rolling boil for about one minute.

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After all of that is complete remove pan and let cool for a bit. Use this time if you haven't done this already to clean your jar. It will make about 8 to 10 ounces. Once it is cooled you can place in your jar and enjoy! :)

Later in the day for dinner I made a Opened Faced Eggplant Sandwiches, which was another recipe I found in my Paula Deen magazine. Its really easy and didn't take much time at all. To me this recipe reminds me of a healthier version of pizza because when I pulled it out of my oven I was like"Oooooo, pizza" and then I was "Oh eggplant sandwich" which was really delicious! If you would like the recipe you can still get her magazine until 6/18. Here are some pictures to get you started!