Roasted vegetables with a twist.

Ingredients

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 baking potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons lemon juice
salt and freshly ground black pepper

Directions

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, lemon juice, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Quick Beef Stroganoff

3 minute steaks, cut into 1/2 inch strips
2 Tablespoons oil
1 onion, sliced
1 clove garlic, crushed (optional)
1 can of mushroom soup
1 cup plain yogurt
3 ounce can of mushrooms
2 Tablespoons ketchup
2 teaspoons Worcestershire sauce

Brown the steak strips in the oil. Add the onion and garlic. Stir fry for 5 minutes until onion is translucent. Combine remaining ingredients, add to meat. Heat on low temperature until flavors blend. (Do not boil.) Serve this easy quick Beef Stroganoff over a melody of steamed green vegetables.

Humous

Serve in a bowl with a little olive oil drizzled on top and a sprinkling of chilli powder or paprika.
Eat with crudities, spread on oatcakes, wholemeal toasts or wholemeal crackers.

Ham and veggie omelette

Egg(s) x 2
Frozen peas x 1 cups
Green beans x 1 handfuls
Mushrooms x 1 handfuls
1 teaspoon olive oil
Lettuce x 1 cups
Cherry tomatoes x 80 gram(s)
Sliced cooked ham x 50 gram(s)
1. Heat the olive oil in a frying pan to prevent sticking.
2. Chop ham and beans into small pieces and thinly slice mushrooms.
3. Add beans, mushrooms and peas to frying pan and gently cook.
4. Once mushrooms are soft, add the eggs and cook until the eggs are set.
5. Flip omelette over and serve with a colourful salad.