Fresh 20, Day 4

Breakfast: Carrot Cake Oatmeal $0
I love this recipe. It started out as a backpacking style recipe, but the concept of eating vegetables other potatoes for breakfast has always been hard for me to picture. But eating carrot cake for breakfast? I can totally get behind that. So first we tried it as written, then I switched it to a stovetop recipe, now it has become an overnight recipe. It is best when topped with a dab of cream cheese and coconut, but even without, it’s pretty great.

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Lunch: Oatmeal, Bacon, Cheddar Scones Pizza Scones $1
I had originally planned on using the last of the bacon for this recipe, but then I cooked it up for breakfast this past weekend. So, scrounge through the fridge and find an easy swap – pepperoni and mozzarella – sounds like pizza to me! Using one of my kids’ favorite flavor profiles makes for a guaranteed winner at school. And the recipe makes enough for the freezer, too!

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Dinner: Pan Seared Salmon with Honey Glazed Carrots $10.05
This was the first time I have cooked salmon at home, and I was really pleased! Just simple salt and pepper and oil, with a really hot pan, and it was pretty close to perfect, with a nice crunch and not really hard to flip (even though I don’t have a fish turner).The carrots were also very nummy, with honey and Herbes de Provence. They were strange because they were baked in the oven; I am used to glazed carrots being cooked in a saute pan. This is definitely a keeper, although the brown rice needs to be made fresh.

I had a much better day today, with lots of sewing on a new quilt made from fabrics I bought for my birthday, and topped off with a great dinner.

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