Left Overs

We all love those weekend Roasts so why not bake some extra veggies and turn the left overs into tomorrow night’s dinner.

Simple, chop up left over lamb, beef, chicken or pork into smallish cubes.

Do the same with Roasted Pumpkin, Potatoes, Sweet Potato and whatever else you have

Add chopped steamed Broccoli, Beans or whatever other green veggie you had (if you didn’t have green veggies left over grate in a Zucchini) same thing for Carrot.

Sauté an onion and garlic

Mix it all together with some fresh herbs if you like, season to taste and put it in a Pyrex dish (with a lid)

 

Beat enough eggs with a dash of water to cover (I used 10), add some grated tasty cheese on the top and bake.

 

It will depend on the size of the dish as to the cooking time but about 15 minutes before its ready take off the lid to brown the cheese.  

Make sure you don’t over fill the dish as it does rise.

Alternatively you can make this in a large muffin tin – great for lunches

No added fat, full of vitamins, minerals and protein not to mention tasty and easy.

For roast veggies that are a little healthier: cube Potato, Pumpkin & Sweet Potato & put them into a bowl (make sure they are dry) add enough olive oil to coat, salt, pepper, garlic powder and rosemary.

Toss till well coated then transfer to an over tray

Bake in a moderate oven till brown.

My kids used to call these ‘Mummy’s Famous Potatoes’ when they were little as they liked them better than chips (French fries). They are so easy to make and the olive oil is a great inclusion to the diet.

Enjoy  :)))