Supper was delicious. I used a veggie mix that I get from GFS that had broccoli, cauliflower, yellow squash, zucchini, and carrots. I tossed it with olive oil and sea salt, spread it in a single layer in a baking pan, and roasted it at 425 for about 25 minutes. Then I cut up the remainder of the leftover pork roast from Sunday into bite-sized cubes and tossed it with the nearly-roasted vegetables, also adding some parmesan cheese. (There was still a lot of flavor from when I originally made the pork tenderloin also.) Returned it to the oven for another 15 minutes, during which time the vegetables browned nicely, and the pork heated through.

Can't really say the costs too easily. The turkey was 99¢ for 8 oz. on sale and the salad had maybe half an ounce. The cheese ran $2.50 for 8 oz, and I had maybe half an ounce of that. A couple Tbsp of ranch from an 8 oz, $1.19 bottle, and probably half a bag of ready-made greens that were on sale for 99¢ - a buck or less for lunch. Supper is harder; the entire pork tenderloin - about 10# - was $14.93. The big bag of vegetables, of which I used about a quarter, was $2.95ish. That last bit of roast was maybe 1.5 lbs, and I used a couple of Tbsp of olive oil which I bought for $14.95 for a gallon jug just for cooking. So supper for Pete, Casey, and I was somewhere around $3.00.
 


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