seasons of shred


I live in a constant state of fear and misery
Do you miss me anymore?
And I don’t even notice when it hurts anymore
Anymore, anymore, anymore

How Season Seven should begin:

Henry: I don’t have a daughter (Shutting door.)

Lucy:(Opening her backpack to reveal a surprisingly large wooden box.)  Eh, yeah you do. Look at this box. You gave it to me because our family gets cursed all the time apparently. Here’s a bunch of photos of you with your moms and Grandpa Killian. Here’s a maternity test proving Emma Swan is your mom and a paternity test proving your my dad. And like, everyone left items with tracking spells linked to them. We can find Great-Grandma Snow with the arrow. Gramps David with the sword hilt. Nanny Emma with the blonde hair and Grandpa Killian with the weird metal sign thingie. Mr. Gold with the rainbow scale and Nanny Belle with the page of this book. Mom left a shoe. Plus, Grandma Regina is totally here so we don’t need it, but she left this piece of her totally awesome sparkly black dress for us. Oh, and yeah, here’s a vial of memory potion.  I’ve got one more and I think we should use it on Grandma Regina or Grandpa Killian because they’re totally here. Now drink it!

Henry: (Looks dubiously at the fluid.) “Are you sure…”

Lucy: (Grows impatient and elbows him in the stomach so he doubles over. Pours memory potion into her dad’s mouth.) 

Henry: (Wakes up) “Lucy…”

Lucy (Smirks) “And you laughed at Grandma Emma when she made me this emergency kit. Now come on, let’s get going. I have no idea how to break this curse and we’ve got our family to track down.

…The rest of season seven proceeds. 


130 Calorie Three Way Taco Chili with Spaghetti Squash

1 Red Bell
1 Green Bell
1/3 c. Diced Onion
¼ c. Jalapenos
1/3 c. Black Olives
2 (16oz) cans low sodium diced tomatoes
1 (16oz) can low sodium black or kidney beans, rinsed and drained
1 (11oz) can fiesta corn, drained
1 Spaghetti Squash, cooked
½ packet of low sodium taco seasoning
Mexican Style Blend Finely Shredded Cheese, 1 tablespoon per serving!

*First cook your spaghetti squash. I already cooked mine previously and
Was using leftovers, but I like to halve my squash and seed it, then turn
Them upside down on a baking sheet and bake for about 45-65 minutes.*

•First I diced up my two bell peppers with my onion and put them in a medium pan and sautéed. I used 4 squirts of I Can’t Believe it’s Not Butter 0 calorie spray to coat the pan but butter or olive oil would work fine. I let them cook for about 20 minutes, stirring occasionally while I prepared my other Ingredients.

•Next I diced up my jalapenos and olives, and added them into the pot.
I like my food hot, and the soup was quite spicy. If you don’t like as much heat try adding the jalapenos last or seed them!

•Next I added the taco seasoning to give my vegetables more flavor. I recommend only adding about ¼ of the packet at this stage, and then if you want more once you add all of your ingredients you can. Season to your taste preferences,
I used a little over ½ a packet in mine.

•Then I drained and rinsed my beans and corn, and added them in.

•Then I added in my tomatoes. I recommend using diced tomatoes but I didn’t have any on hand, so I used a large can of whole tomatoes and diced the tomatoes myself.

•After that I added a few ounces of water because my soup was a little too thick, but remember you want it pretty thick since its going over spaghetti squash!

•I also added some salt and pepper for taste, about ½ tsp each.

•Cook for at least 1 hour, but the longer you cook it the better it will be!

•Once the chili and spaghetti was done, I put them into a small dish and added a tablespoon of Mexican Shredded cheese on top and popped it into the broiler for about a minute.

Makes about 12 servings, 100g of spaghetti squash (about 3/4c.) with ½ cup chili on top.

Without Cheese:
Calories: 110, Fat: 1.3g , Sugars: 6.4g, Protein: 3.6g, Carbs: 19.9g
With Cheese:
Calories: 130, Fat: 2.6g, Sugars: 6.4g, Protein: 5.3g, Carbs: 20.2g

• This was so good! And guilt free :) At only 110/130 calories per serving you can go back for more! One of my favorite dishes I’ve had in a while!



  • 2 cups cooked shredded rotisserie chicken
  • 2 packages Green Giant® Steamers® frozen Broccoli & Cheese Sauce
  • 3 cups chicken broth or stock
  • ¼ cup half-and-half
  • ¾ teaspoon seasoned salt 


  1. Place shredded chicken and broth in a medium size pot and bring to a simmer.  
  2. Cook Green Giant® Steamers according to package directions in the microwave. When done, carefully open package and add broccoli and cheese to the soup. Stir well.
  3. Stir in half n half and add seasoned salt to taste. Stir well and simmer for a few minutes to let the flavors combine.
  4. (optional)  Top soup with freshly grated Parmesan cheese for an extra cheesy boost! Add a four ounce can of chopped green chilies for a southwestern flair.

Who said oats have to be sweet? Breakfast is my favorite meal of the day, I could eat breakfast foods and nothing but for the rest of my life and be a happy girl. I don’t like having carbs in the mornings usually buuuut there are always exceptions.

This is super easy make as well.

What you need:

Oats (½ c per person)

Bacon (organic, grassed, no nitrates)


1 Shallot

1 clove garlic

2 free range eggs per person (preferably organic)

Mushrooms (Hen of the Woods was in season so I used them)

Shredded cheese because…Cheese (I used a mix of cheddar and Moz)

Follow me:

Preheat oven to 400 degrees

I start with the mushrooms because they take the longest to cook. In a stainless steel pan, you can use cast iron as well. Add a tablespoon of Extra Virgin Olive Oil to a preheated pan (medium/medium-high heat). Toss in your mushrooms and let them start to brown up (about 4 minutes) add in your shallot and garlic and lower the heat to medium low. Cook for another 5 minutes and remove from heat. Salt and pepper to taste (I like Jacobs sea salt).

Once the oven is heated add a single layer of bacon to a baking sheet and cook for about 12 minutes depending on how crispy you like your bacon.

Start boiling some water in a kettle and scoop raw oats into each persons bowl.

Eggs (video coming soon) I like 2 eggs a person. I use a non stick sauce pot to make my scrambled eggs. Once its hot (medium high heat) add one tablespoon of butter (or Ghee if lactose intolerant). Crack eggs directly into the pot. With a silicon spatula starts scrambling the eggs and make sure you get the sides of the pot well. Add in a tablespoon of butter per person while they are still watery. Keep stirring and when the eggs look wet and almost done remove them from the heat. This shouldn’t be more than 2-3 minutes. Now you salt and pepper to taste. NEVER season before they are done, salt breaks down the protein the the eggs and gives you a less than pleasant texture. You want fluffy eggs? You wait.

By now your water should be yelling at you. Pour water into the bowls, just enough to cover the oats, let that hang out for two minutes and stir to make sure all the oats are wet. Salt and pepper.

Assembly time!

Make it fun, pretty food tastes better, it’s science. Add eggs, mushrooms, bacon, edamame. I topped mine off with cheese and Chalula.

Easy poor student sandwich maker recipe.

Sandwich makers with removable plates are really versatile tools for people without the proper cooking equipment or energy/time required to cook. They’re compact little appliances that you fill with ingredients, close for a few minutes, and open to a hot meal. They seal the sides of a sandwich to keep all of the fillings inside, like an Uncrustable. If you don’t have a sandwich maker, you can make this recipe on the stove, just fry each side of the sandwich like you would for a grilled cheese, but it won’t seal the insides so be careful when eating with some of the variations.


  • egg
  • slice of american cheese (or any type of cheese you have on hand, soy cheese for those with restricted diets)
  • salt and pepper
  • water (or milk)
  • turkey bacon (or really any type of meat)
  • sandwich bread



  1. Heat up sandwich maker with the triangular plates.
  2. Place bacon or other meat on it to cook for a few minutes.
  3. Whisk egg with salt, pepper, and a tablespoon of water as if you were making scrambled eggs.
  4. Dip one side of each slice of bread in the egg mixture.
  5. Remove bacon from plates.
  6. Place one slice egg side down on the hot plates.
  7. Tear up bacon and place on top with cheese.
  8. Top with second piece of bread, egg side up.
  9. Close sandwich maker and let it cook for 5-7 minutes until golden brown.
  10. Enjoy.

Tip: if you have extra egg, pour it in one of the dips of the sandwich maker, close the lid, and cook it for 3-ish minutes. You’ll have a nice fluffy side of eggs!


Bread dipped in egg is a great addition to any sandwich because you hardly taste it but it adds more texture and protein. Here are some other things you can fill the egg-bread with, in order from less to more energy needed to cook them.

  • just plain american cheese or cheddar (grilled cheese)
  • peanut butter and jelly
  • jam
  • nutella
  • diced canned fruits like peaches
  • honey and canned fruit
  • canned pie filling
  • nutella and banana
  • nutella and mini-marshmallows (s'mores!)
  • no filling, just dip both sides of the bread in egg, cook as usual, and sprinkle with powdered sugar once cooled (french toast)
  • fried or scrambled egg (egg-ception)
  • fried or scrambled egg with bacon or another meat and hashbrowns (straight up breakfast)
  • cooked ground beef and cheese (hamburger)
  • cooked ground beef, taco seasoning, and shredded cheese - dip in salsa (tacos)

The possibilities are endless!


“The war wiped the slate clean. I’m no longer Hal, the high-school jock, and you’re not Maggie, the junkie thief. That might be the only good thing to come out of this mess—a chance to start over, to become better people than we were before.”