Yummy Bulk Cheesy Veggie Bake

This is yet another amazing healthy recipe from the 28 Day Weight Loss Challenge that is PERFECT to cook in bulk and use the leftovers for a variety of different recipes later in the week.

The Healthy Mummy is all about helping mums get organised by making the most of your time in the kitchen. By cooking meals like this in bulk, ultimately saves you time and money in the long run. In fact, the 28 Day Weight Loss Challenge has a designated 3 Pot Meal Plan, which allows mum to meal prep and cook 3 bulk recipes per week which can be used in lots of different recipes.

For example, this Bulk Cheesy Veggie bake, uses heaps of fresh and nutritious veggies and makes two casserole size family meals that each serve 6. This can be spread further by serving with some lean protein like chicken or fish or on a bed of spinach.

This second bake could  be portioned up for later use or also be used as the base for Cheesy Veggie Tuna Pasta Bake or Cheesy Bake with Sausages in the Healthy Mummy App!

Print Recipe

Yummy Bulk Cheesy Veggie Bake

Votes: 194
Rating: 3.05
You:

Rate this recipe!

Course

Main Dish

Prep Time

20 minutes

Servings

serves

Ingredients

• 1 head cauliflower fresh or frozen
• 10 cups broccoli fresh or frozen
• 6 medium carrots finely sliced
• 3 cups frozen peas
• 3 1/2 cups reduced-fat Greek natural yoghurt
• 10 egg yolk
• 2 tbsp mustard powder
• 3 tbsp garlic powder
• salt & powder
• 5 cups fresh grated parmesan cheese
• 1 bunch fresh parsley

Course Main Dish Prep Time 20 minutes Servings serves Ingredients 1 head cauliflower fresh or frozen 10 cups broccoli fresh or frozen 6 medium carrots finely sliced 3 cups frozen peas 3 1/2 cups reduced-fat Greek natural yoghurt 10 egg yolk 2 tbsp mustard powder 3 tbsp garlic powder salt & powder 5 cups fresh grated parmesan cheese 1 bunch fresh parsley

Votes: 194 Rating: 3.05 You: Rate this recipe!

Instructions

1. Preheat oven to 180 C and spray two large casserole dishes or large baking trays with cooking oil spray.
2. Cut the broccoli and cauliflower into florets and place into the the large baking dishes with the carrot and peas.
3. In a large bowl combine yoghurt, egg yolk, mustard powder and garlic powder. Then pour evenly between the two trays and fold through the vegetables.
4. Sprinkle each dish with grated cheese and season with salt and pepper.
5. Bake for 45-60 minutes or until the vegetables are cooked through and the cheese is golden.
6. Once cooked and cooled, portion up one tray into 6, which can be reheated or used in other recipes. Your other tray can be eaten straight away, or if meal prepped and cooled, reheated in the oven for 15 mins at 180c
7. Divide between 6 bowls and sprinkle with fresh parsely.
8. This is a light meal of Cheesy Veggie Bake alone, or you could increase the serving size and calories by serving with protein such as chicken breast, fish, or on a bed of spinach.

Recipe Notes

311 calories per serve

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