If you’ve been following our advice for healthy eating meal planning and preparation, you’ll already be cooking double batches of Bolognese to pop in the freezer, or cooking extra roast veggies to use in other meals. 
Today we have pulled together five of our favourite recipes that make the most of leftover roast veggies from last night’s dinner.
This saves loads of time as you can add these to your meal and they’re already full of flavour from when you first prepared them.
Besides throwing them in a salad with some baby spinach and chickpeas, or adding to some cooked rice and fresh herbs, there are loads of ways to make your leftovers into a new meal perfect for when you are trying to lose pregnancy weight.
1. Mini Frittatas
150 cal
Try these Mini Frittata Muffins which use roasted sweet potato as the star of the show.
Recipe here.
2. Pumpkin And Parmesan Muffins
110 cal
These delish savoury muffins work equally well as a morning or afternoon tea and could even be served as a light lunch with salad.
Recipe here.
3. Roast Beetroot Spread
108 cal
This spread features healthy roast beetroot, Greek Yoghurt for calcium and cashew nuts for a hit of protein.
Recipe here.
4. Mini Pizzas
Try this 2 Ingredient Pizza Dough and then top with tomato paste, chopped up leftover roast veggies and some grated cheese.
Recipe here.
5. Cheesy Zucchini Bites
39 cal
Use leftover roast zucchini in these tasty snack bites. Perfect for lunchboxes or afternoon tea at home.
Recipe here.
