Menu:
Chicken Sausage with Cheddar Cheese & Bacon
Brussels Sprouts with Granny Smith Apples
Roasted Rainbow Carrots
NOTE: The kids gobbled up the carrots. All I did was toss in olive oil, salt, pepper and dill, and roast them (skins on) for about 30 minutes. They were amazing. And were only $.99/pound at my local grocery store.
Wednesday, January 11, 2012
Chicken Sausage, Brussels Sprouts & Roasted Carrots
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