I'd like to kick off this week with healthy dish because my new few posts are a bit more on the sweet side :)  So usualy about this time of the month our grocery budget is getting pretty slim, most likely due to the fact that I bake too much and cant help myself when I hear the seasonal, local produce calling my name..."Coco....Coco....don't we look bright and delicious?! Think of all the possiblities!" Uhg, Im going to start listening to my Dave Ramsey on my ipod next time I go to the store!

Anyhoo, when grocery money is a little tight I try to think of ways I can really maximise what I already have in the fridge and what I can buy at the store that will last us through the week. One of my favorite frugal meals is a store bought rotisserie chicken. It is amazing how many meals I can get out of one little chicken: chicken salad, stir-fry, chicken and rice casserole, chicken and pasta, and of course I never let those lovely bones go to waste...I make chicken stock, which will later be a base for soup. 

So, before I went to the store I looked in our fridge and found that I had some brussel sprouts and parsnips that desperately needed to be used so I got a $9 chicken at the store along with some beautiful young winter carrots and whipped up this meal in about 30 minutes. Not only is this meal frugal and delicious, it is healthy and so satisfying. You can incorporate any kind of veggies you like and if parsnips don't crank your tractor you can make a puree of carrots, cauliflower, or even sweet potatoes!

Parsnip Puree

(via Sunday Suppers)

• 8 parsnips peeled and cut into chunks
• 1 quart chicken stock (preferably homemade)
• 1/2 cup cream
• salt and pepper

Bring chicken stock to a boil and throw in the parsnips. Boil for 15 minutes or until parsnips are super soft. Drain in a bowl and SAVE the stock for a later use. Put soft parsnips in the food processor with cream, salt and pepper. Puree until smooth and silky.

Balsamic Carrots

• carrots peeled 
• balsamic vinegar
• olive oil

Place carrots on a baking sheet lined with foil. Drizzle olive oil and balsamic vinegar to coat the carrots and roll them around. Place in a 350 degree oven for about 25-30 minutes depending on the thickness of your carrots. Every 10 minutes or so take the pan out of the oven and roll carrots in the balsamic and feel free to pour more if needed. (I like to add a lot of BV to give it extra sweetness)

Roasted Brussel Sprouts

• a bunch of brussel sprouts, cleaned, ends trimmed 
• olive oil
• salt 

Toss brussel sprouts with a generous amount of olive oil. Place on a baking sheet lined with foil and sprinkle with salt (I use an herb salt). Place in a 375 degree oven for 30-45 minutes stirring occasionally to make sure non of the tops are burning. 

***In essence you can just roast the brussel sprouts and carrots together to save you oven space and a pan!

ENJOY!