I made my first overnight oats yesterday! I will be eating them soon, however I replaced the chia seeds with 2 teaspoons of peanut butter, about 10 semi sweet chocolate chips and added in nutmeg. My husband also purchased blueberries yesterday, so I will be adding that to boost flavor and fruit intake! 

I followed this recipehttp://www.quakeroats.com/cooking-and-recipe/apple-cinnamon-overnight-oats.aspx

After adding milk, yogurt, and apples...

My attempt fully assembled, it looks pretty tasty!! (around 11 a.m yesterday morning) 

My breakfast yesterday, 1 fried egg...in bacon grease...with basil, oregano, pepper, garlic powder and chili powder, 1/2 power bagel from Giant, 2 heaping tablespoons of plain Greek yogurt with a teaspoon of honey, and 1 large cup of coffee with probably 1 1/2 teaspoons of sugar.  

This was my first and only egg this entire week. Typically I will eat 2 eggs for breakfast everyday, I have been doing it for years. However I am trying to cut down to a carbs once a day, or if I have multiple carbs, they need to be whole carbs such as whole wheat, or a whole grain, and not a lot of them, just a little it. This way I am not cutting too much out at once and shocking my body, and then failing in the end. So cut out my white carbs (which turn to sugar) down to once a day, this should help a bit. 

 New year, new breakfast routine, going to stick with oatmeal for now made with milk, whole milk, because I don't drink it a lot, so if I do drink it, it will be whole...also my husband may have a little bit. Plus I will add fruit, for the last two days it has been a gala apple, 1/2 for breakfast, and the other 1/2 at snack with 2 Tblspns peanut butter. :-) 

Drink and Food Pairings for the cool months ahead...

I was going through my Google Keep, and found these notes in my archive and here they are!

A few perfect food and drink pairings for the general cooler months of October and December, also seasonal beer!

Paring One:

Cheddar cheese, rold gold pretzels, and Dewar's whiskey is an excellent snack for the cold winter months. Tullamore Dew is also accepted as a good paring.

Pairing Two:

Flying Fish; Oktober Fish and Homemade French Onion Soup also prove to be a suburb mixture for those taste buds.

Quesadilla left overs snack/breakfast/lunch/dinner recipe!

Perfect for a snack, breakfast, lunch or dinner! 

Ingredients  

Root and vine veggies! 

2 uncooked or precooked tortillas (preferred) tortillaland brand tortillas!

1 tomato-diced.

~1/2 cup left over roasted red skin potato, quartered.

~1/4 cup left over roasted onion, sliced thin.

~1/2 small pepper 

~1/4 cup cooked beans (pinto, black, white, red) *optional, but adds another layer of texture.

~1/2 teaspoon habanero hot sauce (to preferred taste).

~1/2 - 1 cup shredded cheddar cheese (preferred) or cheese of choice.

~4 teaspoons sour cream (per quesadilla slice).

Cook it!

Start by pre-heating two large 12" skillets to a medium heat, enough to fit the tortillas in without the edges curling up so it lays flat, so the entire tortilla is flat on the heated pan. 

Pre-heat another small pan, medium/low;  enough to fit your left overs in, approximately 6" or so should fit, if not heat up a slightly larger pan, we don't want anything spilling over the sides! 

On a small/medium cutting board dice up tomato, potato, onion, pepper. 

Place one tortilla on a 12" pan to heat until it starts to rise in the pan, then flip. Give them each about 3-4 minutes a side. You want small light brown circles on the tortillas. 

Place diced up tomato, onion, potato, pepper, (beans) in the small skillet, add a few drops of hot sauce and cover.  We want to warm, and combine the flavors of everything here, the tomato juices keep everything moist. Keep your pan covered, this will ensure flavor and cooked-ness. 

Flip the tortillas so both sides are now slightly golden brown in spots. If it is getting more of a tough rather than flexible feel with a spatula, it is time to remove them from the heat. 

Shred up the cheese and ready it to go.

Once the tortillas appear lightly golden brown and still slightly flexible, add cheese to one tortilla ~(1/2 cup) , then the rest in with the potato, tomato, onion, pepper (bean) mixture.  

Mix the cheese with potatoe, onion, pepper (beans) until it becomes soft and well mixed. This will only take a few moments.  

Plate one tortilla with cheese as the bottom layer, then add tasty mixture on top. Cover with other tortilla, slice into ~4 slices and add a small dollop of sour cream to each. 

Mangia!

Corned Beef and Cabbage 2014!

This meal came to $10.96, I already have potatoes, onions and garlic at home which made the price even lower! 
19c/lb cabbage=79c
2 lb carrots=$1.79
Flat corned beef $8.38
------------------------------
so before my savings I was at $15.84
got $4.88 deducted
after savings total $10.96

So in my dutch oven on the stove I have going right at this very moment...

The Main Goods

• $7 worth of corned beef, rinsed in the sink and covered in water, with an extra 2 inches above the covering point.
• 1 whole onion, quartered then halved
• 4 cloves fresh garlic, crushed slightly and thrown in whole
• 1/2 of 12 Fl. Oz Bottle of Troges: Troegenator Double Bock beer
• 1 tiny cube of cabbage-cut from 2/4 cabbage head
• 1/2 medium thick carrot, sliced in circles

Bring to a boil, then reduce to a #5/light simmer/medium flame. This will all boil for 2 hours. 

Spices Used

• Less than half of the provided spice packet since I am not a huge fan of the whole pickling spices.
• a few turns sea salt
• a few turns fresh black pepper
• 1/2 teaspoon crushed red pepper flakes
• tiny shake parsley
• tiny pinch thyme
• 1 small bay leaf

Horseraddish Cream Sauce

• 1 cup sour cream
• 1/4 cup grated fresh horseradish      I am going to use a prepared hot horse raddish from Gold's, they make a strong one! 
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

-From Alton Brown, FoodNetwork

Read more at: http://www.foodnetwork.com/recipes/alton-brown/horseradish-cream-sauce-recipe.html?oc=linkback