We grabbed a bag of delicious freshly made tortilla chips and a jar of Rocky Mountain Mild Salsa to snack on while we were waiting for dinner to be ready. I may or may not have purchased a peach cobbler cupcake that I had as an ”appetizer” too. Hey, at least there was fruit in it right?

We took them home and sliced them to look like French fries as best we could (the potatoes were so small so they were pretty short) and put them into a medium sized bowl. We added about 4 tablespoons of olive oil, a half-cup of bread crumbs and some seasonings we found in the pantry. We mixed them up to be sure they were all evenly covered and then poured them out into one layer on a baking sheet lined with parchment paper (makes clean up a lot easier). We popped them in the oven for thirty minutes at 425 degrees and they came out crunchy on the outside and soft on the inside. So delicious and easy! I knew my mom would also be happy to hear that I’m eating real vegetables like zucchini while I’m finishing up my first year on my own.

Danielle and I then warmed our pieces of premade salmon that we got from the deli at Whole Foods, on the stove for a few minutes and voilà! We had dinner ready in just about thirty-five minutes and a great one at that! Left us just enough time to see men’s gymnastics and some swimming in the Olympics, and Pinterest during commercials of course.

Well that’s it for my night last night! I hope you all try out this super easy vegetable baked fries recipe and enjoy it. Maybe throw in some carrots or squash to sneak a few more vegetables into your kiddo’s belly!

P.S. Wondering what I was pinning? Check out my latest pin! Sprinkles on a sandwich sounds crazy, but I bet kids love it!