Tonight for dinner I made my version of lower protein scallop potatoes and Roasted Rainbow carrots , that I got from the farmers market last week. I also had my home made applesauce with it.

To make the potatoes I didn’t measure it but my recipe will give you an idea to make your own. I also made enough for Cole and I as well as left overs.

I used 10 scallop potatoes. Peeled and cut into “dollar” slices. Layered in rows. Between each row I used mushroom soup, garlic plus , and water. I made the mushroom soup thicker so not as much water.  I used 2 cans of Campbell’s mushroom soup to 1 1/2 cup water.

In all there are 4 rows of potatoes, ending with the mushroom soup mix on the top.  In clear glass casserole dish, and tin foil on top to keep in the heat and cook thoroughly.

The Rainbow carrots are all different colors. I used 12 carrots, olive oil, salt and fresh ground pepper and seasoned with parsley. Roasted in a clear casserole dish and also topped with tin foil.

To  make it filling and a good dinner for Cole I also made a marinated pepper corn sterloin steak.

I served my potatoes and carrots with my home made applesauce and my better milk

I have to say it was fabulous! I am so full! it was really wonderful even Cole says it was good. Everything was cooked great and very tender! I am so glad I made so much and can have some for dinner tomorrow as well.