Lemon Pepper Roasted Vegetables

There is nothing like a plate of roasted vegetables for a comfort food, full of super free and very filling. This meal is all cooked on one tray so very little washing up too!
You can use any vegetables you like.

Syn free on extra easy.

Preheat oven 200c, 400f, gas mark 5

Ingredients

3 large potatoes
1 large sweet potato
½ butternut squash
2 portobello mushrooms
10 asparagus
1 tbsp lemon pepper seasoning
salt
garlic frylight
2 8oz salmon fillets (optional)

Method

Chop the potatoes, butternut squash and sweet potato all the same size, thickly slice the mushrooms and cut the asparagus in half.
Spray a large baking tray with the frylight, lay the potatoes, sweet potato and butternut squash on the tray spray with frylight, sprinkle over the lemon pepper seasoning and season with salt. bake in the oven for 20 minutes, then toss them and spray again, bake for another 10 minutes, then toss in the asparagus and mushrooms, spray again and bake for 15 minutes.

I added 2 8oz fillets of salmon on top of the vegetables and baked for an extra 8 minutes, to make it a meal.

Roasted Mushroom, Balsamic Tomatoes and Goats Cheese Burgers

These burgers are perfect for a green day or if you just don't fancy meat.
They are juicy and sweet from the tomatoes and balsamic vinegar with creamy, tangy cheese.

Syn free on extra easy as long as the cheese and wholemeal rolls are your healthy extras.


Preheat oven 200c, 400f, gas mark 5

Makes 4 burgers

Ingredients

4 large portobello mushrooms
4 tomatoes sliced
60g goats cheese
2 tsp balsamic vinegar
4 small wholemeal rolls
salt and pepper

Method

Spray a baking sheet with frylight, lay the tomato slices and mushrooms on the sheet and spray with frylight then sprinkle over the balsamic vinegar and salt and pepper, roast in the oven for 10 - 15 minutes, a minute before removing from the oven lay slices of goats cheese on the mushrooms and let melt.
Layer the ingredients in the rolls and serve.

Jerk Chicken with Portobello Mushrooms

This Caribbean dish is sweet, spicy and tangy, with a smooth cooling dip. It tastes great wrapped in a crispy, crunchy little gem leaf.

2 syns per serving on extra easy.


Serves 2
Preheat oven 200c, 400f, gas mark 5

Ingredients

4 boneless, skinless chicken breasts
4 large portobello mushrooms sliced
1 tbsp sweet chilli sauce
4 tbsp light soy sauce
1 tbsp jerk seasoning
½ tsp sesame oil
1 red chilli
handful of coriander

Method

Cut each chicken breast into 8 pieces.
Put the rest of the ingredients except one tablespoon of the soy sauce, in a blender and blitz.
Marinade the chicken for at least 2 hours, overnight if possible.
Spray a pan with frylight and brown the chicken pieces on each side, put on a baking tray and bake for 10 minutes to cook through.
Fry the mushrooms in frylight and 1 tbsp of soy sauce, then add the chicken back to the pan mix together and serve.
Sprinkle with coriander and serve with little gem leaves and mint yogurt sauce.

Recipe for mint yogurt sauce in the side dishes folder.