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Pete's Recipe Book

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Slimming World Recipes

' forum. A selection of healthy Slimming World recipes. Dinners, desserts and snacks designed to fit in with your Syn allowance for Extra Easy, Original and Green plans.
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Jun 8th, 2015, 05:40 AM  
bilsat
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Pete’s Chickpea Dahl (2014)

Serves 4

Ingredients

3 medium size eggs (p)
120g packet of Sainsbury’s Indian style curry savoury rice
400g Aldi Chickpea Dahl (p)
S & P

Method

Cook the rice as per the packet instructions, drain in a sieve then allow to cool.
Pre-heat the oven to 180C.
Mix the rice with the chickpeas & eggs, season well.
Tip the mixture in to a shallow tin tray, lined with greaseproof paper, cook for 25 mins then insert a skewer, if it comes out clean, it’s cooked, if not cook for a few minutes more.
Lift the mix from the tin & allow to cool on a wire rack.
Attached Images
Pete's Recipe Book-chickpea-dahl-2-small-.jpg Pete's Recipe Book-chickpea-dahl-3-small-.jpg
 
Jun 8th, 2015, 05:48 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Chickpea & Cauliflower Curry (2014)

Serves 2

Ingredients

1 Garlic clove, crushed (s)
1 Knorr Curry flavour pot (2 syns/2=1 syn per person)
1 Onion, finely chopped (s)
1 Cm of ginger, grated
1 Tbsp. Tomato puree (s)
200mL Knorr herb stockpot + hot water
200g Cauliflower heads (s)
400g Chickpeas, drained (p) (f)
400g Chopped tomatoes (s)
S & P
(* Cooked rice if required)

Method

Heat a frying pan, sprayed with frylight, on a low heat, add onions, ginger & garlic, and cook till soft.
When soft, add the Knorr curry flavour pot, mix well.
Add the tomatoes, chickpeas, tomato puree, cauliflower & stock. Increase the heat to a boil then reduce after a few minutes to a simmer, cook for 25-30 mins, covered.
Cook rice if required.
Attached Images
Pete's Recipe Book-chickpea-coulflower-curry-small-.jpg
 
Jun 8th, 2015, 05:51 AM  
bilsat
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Join Date: May 2015
Posts: 332
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Pete’s Chicken, baked beans & leek casserole (2014)

Serves 2

Ingredients

1 Medium size Leek, finely sliced (s)
1 Onion, finely sliced (s)
1 Tsp Dried Tarragon
1 Tbsp. Tomato Puree
1Tbsp Red wine vinegar
4 Large tomatoes, chopped into small pieces (s)
400g baked beans (p) (f)
400mL Chicken stock
460g Chicken thighs, skinless (p)
Salt & Pepper

Method

Pre-heat the oven to 180C.
Cut the chicken into 2.5cm chunks, cook in a casserole dish until lightly cooked, add red wine, onion & leeks, allow the onions to soften, add the tomatoes, tarragon, baked beans, tomato puree & chicken stock, season well.
Bring to the boil then reduce to a simmer for 5 mins, cover, & remove to the oven, cook for several hours on a “eco” setting (90C) serve with veg of your choice or rice.
Attached Images
Pete's Recipe Book-chicken-beans-leeks-small-.jpg
 
Jun 8th, 2015, 05:57 AM  
bilsat
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Join Date: May 2015
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Pete’s Chicken Vindaloo (2014)

Serves 4

Ingredients

1Tsp Turmeric
1Tsp Cumin
1 Tsp Coriander
1 Tsp Garam masala
1Tbsp Porch Phoron
1 Tbsp. Hot paprika
*1 Tbsp. Garlic/ginger puree
1 Tbsp. white vinegar
1 Tbsp. Sweetener
1 Onion, sliced (s)
1 Chilli, sliced, (leave the seeds in for a hotter taste) (s)
100g Pre-cooked Waxy potatoes
400g Chopped tomatoes (s)
460g Skinless chicken thighs (p)
* Or use separate garlic & ginger, crushed down to a paste

Method

Spy a frying pan with frylight, cook the Panch Phoron until they pop, add the onion & chilli, cook until soft, add the spices except the garam masala & mix well.
Add the potato, vinegar, sweetener, tomatoes & chicken, cook for 20 mins until the chicken is fully cooked. Add the garam masala a few minute before serving.
Attached Images
Pete's Recipe Book-chicken-vinaloo-small-.jpg
 
Jun 8th, 2015, 06:00 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Chicken Stroganoff (2014)

Serves 2

Ingredients

˝ tsp English mustard
1 Knorr chicken stockpot
1 Onion, finely chopped (s)
1 Tbsp. Red wine vinegar
1 Tbsp. Paprika
1 Tbsp. Turmeric
2 Garlic cloves (s)
200mL Knorr veg. stock
200g Mushrooms, quartered (s)
250g Fromage Frais (c)
460g Chicken thighs cut into chunks (p)

Method

Cook the chicken in a large frying pan, sprayed with frylight, until the meat is white.
Add the red wine, onion, garlic, cook until the onions are soft, add the chicken stockpot, and allow to melt, mix well.
Add mushrooms, paprika & veg. stock, season well, bring to the boil & cook until the liquid has been reduced by 75%.
Cook the rice as per instructions on the package, colour the rice with the turmeric if you want.
Remove the chicken from the direct heat, allow cooling for 1 minute, adding the fromage frais, 1 tbsp. at a time, mixing well before adding the next spoonful, add the mustard, returning to a LOW heat and gently keeping warm until the rice is ready. Plate up.
Attached Images
Pete's Recipe Book-chicken-stroganof-small-.jpg Pete's Recipe Book-chicken-stroganof-2-small-.jpg Pete's Recipe Book-chicken-stroganof-3-small-.jpg
 
Jun 8th, 2015, 06:03 AM  
bilsat
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Join Date: May 2015
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Pete’s Chicken Soup (2014)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Carrot, finely chopped (s)
1 Celery, finely chopped (s)
1 Bouquet Garni
1 Chicken breast (p)
1 Knorr stockpot
1 Ltr cold water
Sprinkle of pepper

Method

Place the onion, carrot, celery, chicken & bouquet garni in a deep saucepan, add the cold water.
Slowly bring to the boil, add the stockpot & simmer for 1.5 to 2 hrs, remove the chicken & allow to cool, using two forks, pull the chicken to pieces then return to the saucepan, remove the bouquet garni, season the soup with the pepper & serve in warmed soup bowls.
Attached Images
Pete's Recipe Book-chicken-soup-small-.jpg
 
Jun 8th, 2015, 06:05 AM  
bilsat
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Join Date: May 2015
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Pete’s Chicken Rogan Josh (2014)

Serves 2

Ingredients

1 Onion, sliced (s)
1 Cinnamon stick
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tbsp. Madras hot curry
1 Tbsp. Tomato puree (s)
2 Garlic cloves, crushed (s)
6 Cardamom seeds, crushed
6 Cloves
6 bay leaves
200g Fat free Normandy natural Fromage Frais (c)
400g Chopped tomatoes (s)
460g Chicken thighs cut into chunks (p)
S & P
Fresh Coriander


Method

Pre-heat the oven at 90C (Eco setting)
In a casserole dish sprayed with frylight, brown the chicken, remove & set aside.
Cook the onion until soft, add the garlic, cardamom seeds, cinnamon stick, cloves, bay leaves & spices, cook for a few minutes, add the tomato, chicken, tomato puree, a handful of fresh coriander & seasoning. Place in the oven & cook for at least 1 hr. Remove the Fromage Frais from the fridge, allow to come to room temperature, remove the casserole dish from the oven, remove cinnamon stick, allow to cool slightly, add the fromage frais, 1Tbsp at a time, mixing each time.
Serve with rice.
Attached Images
Pete's Recipe Book-chicken-rogan-josh-small-.jpg
 
Jun 8th, 2015, 06:08 AM  
bilsat
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Join Date: May 2015
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Pete’s Chicken Korma (2014)

Serves 2

Ingredients

1 large onion, finely chopped (s)
1 Knorr Chicken stockpot
1cm piece fresh root ginger, peeled & finely chopped
1Tsp Turmeric
1Tsp Ground cumin
1Tsp Ground coriander
1Tbsp Madras curry powder
1Tbsp Tomato puree (s)
1Tbsp Sweetener
1 Tbsp. Schwartz Chicken seasoning
2 bay leaves
6 Cardamom seeds, crushed
100g Basmati rice, cooked as per packet instructions
150g Normandy fromage frais (c)
250ml water
300g skinless chicken thigh fillets (p)

Method

Cook the Basmati rice as per the instructions on the packaging.
Cut the chicken into chunks, removing any fat, place in a glass bowl, sprinkle with the chicken seasoning, add the fromage frais, mix well & cover, place in the fridge for a minimum of 30 mins.
Spray the frying pan with Fry Light, cook the onions, ginger, cardamom seeds and cook for 5 mins until the onions are soft, add the chicken stockpot & mix.
Add the spices and cook for a few minutes.
Add the chicken, water, bay leaves, tomato puree & sweetener; simmer for 20 mins until the chicken is fully cooked & the sauce thickened.
Remove the bay leaves, and serve with basmati rice & a side salad.
Attached Images
Pete's Recipe Book-chicken-korma-small-.jpg
 
Jun 8th, 2015, 06:12 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Chicken Burgers (2014)

Serves 2

Ingredients

˝ Tsp Chilli powder
˝ Onion (s)
1 Egg (p)
1 Tsp Dried parsley
250g Pre-cooked chicken (p))
S & P

Method

Place the chicken, chilli, parsley & onion in a food processor, reduce to small pieces, place in a bowl, add the egg & S&P. Mix together & chill for 30 mins, remove from the fridge & mould into 4 burgers, place on greaseproof paper & chill until ready to cook.
Pre-heat the oven to 180C, place the greaseproof paper on a flat tray & cook for 15 mins then remove & turn over, continue to cook for a further 15 mins, serve with wedges.
Attached Images
Pete's Recipe Book-chicken-burgers-small-.jpg
 
Jun 8th, 2015, 06:17 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Chicken Bhuna (2014)

Serves 2

Ingredients

˝ Tsp chilli powder
1 Tsp turmeric
1 Tsp cumin
1 Tsp paprika
1 Lemon, juiced (s)
1 Onion (s)
1 Red pepper, deseeded & sliced thinly (s)
1 green pepper, deseeded & sliced thinly (s)
2 garlic cloves, crushed (s)
100g green peas (s)
100g Snap peas (s)
100g Fat free natural yogurt (c)
150g Basmati rice
200g Chicken stock
460g Chicken thighs, skinless (p)
Handful of Coriander, chopped

Method

Mix the yogurt with half the turmeric, the cumin, paprika, chilli powder, lemon juice & garlic in a large glass bowl, mix well then marinade the chicken in the mixture for at least 15 mins. Set aside.
In a large frying pan, sprayed with frylight, cook the onions until cooked but not browned.
Add the marinaded chicken & peppers. Cook for 10 mins.
Add the rice, stock, peas, the rest of the turmeric & cinnamon, cover & cook until all the liquid has been absorbed, leave covered for 5 mins with the heat off. Garnish with the fresh coriander. Serve with a side salad.
Attached Images
Pete's Recipe Book-chicken-bhuna-cinnamon-rice-2014-small-.jpg
 
 
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