Wednesday night in my house is typically, “kids choice picnic” My kids select some type of” fingerish” like food and we “picnic” on my bed while watching tv. We started this about 2 years ago and it is one of my kids favorite things to do. (mine too!)
Last night I was reading a post in one of my Facebook groups that reminded me how yummy grilled cheese and tomato soup could be together. Genius! I thought that would be perfect for Wednesday nights dinner. I already had Roasted Tomato and Pepper Soup in the freezer, but I still needed a vegetable side dish. This inspiration came from a fellow blogger MissChrisCreations. She posted last night about baked carrot fries. PERFECT I thought! So thank you Jess for the grilled cheese reminder and MissChrisCreations for the baked carrot fries idea = They were a hit! They are light crisp around the edges and soft in the center. YUMM!
Tonight’s dinner: Roasted Tomato and Pepper Soup, grilled cheese sandwiches and Baked Carrot Fries!
- 16 oz bag of baby carrots
- olive oil
- Preheat over to 400
- Slice carrots in half lengthwise
- Place in bowl
- Drizzle with about 1 tablespoon olive oil
- Add salt and pepper to taste
- Mix well
- Spread on cookie sheet and bake for 30 minutes