Last night, we took the kids to our church for a community Fall Fest. We ate hot dogs, chili, nachos, cotton candy, and snow cones. The kids played games of all kinds, bounced in a moon bounce, tried to plunge a freezing teenager in a dunk tank, and “fished” for prizes. We carried home a huge bag of candy and a dozen cupcakes that the kids won in a cake walk game.
When we got home, we emptied the loot onto the kitchen table and headed out for round two. We socialized with the neighbors, looked at all of the festive decorations, and collected more candy. When we got home, it was way past bed time. So, we allowed the kids to have one piece of candy and sent them off to brush their teeth and climb into bed.
Today, I feel like I to need pump everyone up with a more nutritious dinner than what we had yesterday; and compensate for all of the treats that we have received. On the menu today is slow cooker pot roast (thank you HEB for your roast beef sale this week!), roasted vegetables, and our favorite Mandarin Almond Salad.
2-4 tbsp. olive oil
Salt and Pepper
Rosemary (fresh or dried)
Wash potatoes thoroughly. Cut up into one inch cubes. Peel the carrots and slice into one inch pieces. Place in a 9x13 pan. Drizzle with olive oil and stir to combine. Add salt, pepper, and rosemary to taste. Bake in a 475˚ oven for 35-45 minutes, stirring every 15 minutes, until tender and browned.
Variation: Other vegetables can be added to or substituted in this recipe easily. Try using sweet potatoes, onions, and/or squash.
Frugal Tip: Pay close attention to your grocer’s sale flyers. When you find a good sale on meat, be sure to stock up! Then, plan your meals accordingly.