So now time to share the recipe. Kind of - as I'm going to send you elsewhere for the ingredients and the instructions.
I love the recipes over on Jac's blog, Tinned Tomatoes. It's a great resource for vegetarian and vegan recipes and one of those blogs that I've followed for a very long time. When her recipe for Roasted Vegetable, Sausage and Chickpea Bake popped up, I was sold. It was good timing - while I was starting to think about how to start back propointing it was ideal, featuring a lot of vegetables to help me to feel full (most vegetables are 'free' on the Weight Watchers diet) and would get me out of a bit of a rut with sausages. I really only make Veggie Toad in the Hole with them. This could well replace it as it is one of those great meals where you just put it all in a tray in the oven and leave the oven to do the hard work.
I decided to replace the mushrooms with aubergine as mushrooms aren't so popular with the male contingent. I also used four of the cauliflower cheese and two Cauldron Lincolnshire sausages for Roo. It's a perfect baby-led weaning meal, featuring lots of ingredients that she can get to grips with. I did mash her chickpeas a little to stop them being a choking hazard.
If you don't use the oil and have six Goodlife sausages, this comes to 4pp per sixth. I had two servings at 9pp, along with a portion of new potatoes. I wanted the two sausages though - so I need to tweak quantities... or...
... make use of the vegetables in a second meal! I used 200g of Quorn mince and fried with a few sprays of Frylight. I then added the vegetables and a large handful of spinach and split between the two of us. This was then I served over 50g of pasta each.
It made for a very good second meal - definitely going to make this again. If you want the instructions to make this, please follow the link at the top. A great meal for baby-led weaning, propointing and leftover meals!