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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, 06:19 AM  
bilsat
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Pete’s Chicken & Mixed Bean casserole-2 (2014)


Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1 Tbsp. Dried parsley
2 garlic cloves, finely chopped (s)
250g Pre-cooked chicken pieces (p)
400g Mixed beans in mild chilli sauce
500g Passata (s)

Method

In a casserole dish, sprayed with frylight, cook the onion s until soft, add garlic & chilli.
Add chicken, passata, beans & parsley, bring to the boil then reduce the heat to a simmer.
Per-heat the oven to 90C (Eco setting).
Cook for at least 2hrs.
Attached Images
Pete's Recipe Book-chicken-mixed-bean-casserole-2-small-.jpg
 
Jun 8th, 2015, 06:20 AM  
bilsat
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Pete’s Cabbage & Bacon (2014)

Serves 2

Ingredients

½ Tsp Caraway seeds
½ Tsp Chilli powder
1 Onion, finely sliced (s)
1 Garlic clove, finely chopped (s)
4-5 Slices of smoked bacon, cut into small pieces (p)
250g Savoy cabbage (s)
S & P

Method

Chop the savoy cabbage in half; remove the heart, then cut the cabbage into fine slices, set aside.
Heat a frying pan, spray with frylight, cook the onion & garlic until soft, add the bacon, cook for 5 mins, add the cabbage & mix well, add the chilli powder, caraway seeds & cook for 10 mins, season well.
Attached Images
Pete's Recipe Book-cabbage-bacon-small-.jpg
 
Jun 8th, 2015, 06:49 AM  
bilsat
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Join Date: May 2015
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Pete’s Bfree pastie (2014)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Egg, whipped (p)
2 Tbsp. Black pepper
4 ASDA Bfree Multigrain wraps (4Heb/4=1 Heb per person)
175g Potatoes, finely chopped
175g Swede, finely chopped (s)
350g Chuck steak, chopped to mince (p)

Method

Chop the meat until it resembles mince, or pass through a food processor, place in a glass bowl.
Add the other ingredients & mix well. Season with the pepper.
In a deep saucepan, cook the ingredients until the meat is cooked & the veg is done.
Using one wrap, place a quarter of the mix on the centre of it, fold the wrap to resemble a pastie, using cocktail sticks, hold the wrap in place, coat with egg wash & place on an oven tray covered with greaseproof paper.
Preheat the oven to 165C & cook for 20 mins or until nicely browned.
Attached Images
Pete's Recipe Book-bfree-small-.jpg Pete's Recipe Book-pastie-1-small-.jpg Pete's Recipe Book-pastie-2-small-.jpg Pete's Recipe Book-pastie-3-small-.jpg Pete's Recipe Book-pastie-4-small-.jpg
 
Jun 8th, 2015, 09:27 AM  
huntress
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Those pasties look divine.
 
Jun 8th, 2015, 16:42 PM  
sarahc4536
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Join Date: Jun 2015
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Yay Pete! I loved this thread on minimins... so glad you're bringing it here too
 
Jun 9th, 2015, 11:27 AM  
bilsat
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Join Date: May 2015
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Pete’s Beef Tagine with prunes (2014)

Serves 4

Ingredients

½ Tsp Harissa
1 Tsp Cumin
1 TspTurmeric
1 Tsp ground ginger
1 Tsp Allspice
1 Tbsp. Lemon juice
1 Tbsp. Tomato puree
1 Cinnamon stick
1 Onion, finely sliced (s)
1 Garlic, finely chopped (s)
50g Dried prunes, cut into small chunks (4 syns/4= 1syn per person)
200ml Stock made with a Knorr Dark beef stockpot & hot water
400g Chipeas (p) (f)
450g Chuck streak, cut into chunks (p)

Method

Place the tagine in a COLD oven & set temp to “Eco” or 90C & allow to warm up.
In a frying pan, sprayed with frylight, cook the beef until it is browned, remove & set aside.
Add the onion & garlic cook until soft, In a small dish mix the tomato puree, harissa & lemon juice into a paste & add to the pan, add cumin, turmeric, ginger, allspice, stock, return the beef & mix well, remove the tagine from the oven, add the contents from the frying pan & place the cinnamon stick on top, place lid on & return to the oven. Cook for a minimum of 1 ½ Hrs. ½ Hr before you want to eat your meal, add the chickpeas & prunes, increase the heat to 160C & cook for 30 mins.
Serve with rice of your choice.
Attached Images
Pete's Recipe Book-beef-tagine-prunes-small-.jpg
 
Jun 9th, 2015, 11:33 AM  
bilsat
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Join Date: May 2015
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Pete’s Beef mince in lettuce leaves (2014)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Chilli, finely chopped (s)
1 Beef stock cube
1 Knorr herb stockpot
1 Tomato, finely sliced (s)
1 Tbsp. Hoisin sauce (2 syns/2=1 syn per person)
1 Tbsp. Worcester sauce
2 Gem lettuce, leaves washed (s)
100g Brown rice
150g mushrooms, finely chopped (s)
250g Beef mince (p)

Method

Cook the rice for 30 mins, drain & set aside.
In a frying pan, sprayed with frylight, cook the onion & chilli until soft, place the herb stockpot in the onions & mix until melted.
Add the mince, Worcester sauce, beef stock cube & mushrooms, cook for 20 mins then add the drained rice, mix well then add the hoisin sauce.
Prepare the lettuce leaves & plate up using the tomato as decoration.
Attached Images
Pete's Recipe Book-beef-mince-lettuce-leaves-small-.jpg
 
Jun 9th, 2015, 11:40 AM  
bilsat
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Pete’s Baked Bean Lasagne-2 (2014)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Beef Oxo cube, crumbled
1 Tsp garlic salt
1 Tbsp. Worcester sauce
2 Tbsp. water
2x 400g baked beans (p) (f)
4 Lasagne sheets (f)
60g Strong cheddar, grated (2 Hea/2=1 Hea per person)
250g Lean beef mince (p)
S & P
*2 Lasagne dishes approx.18cm x 12cm x 4cm

Method

Preheat the oven to 180C.
In a pan, sprayed with frylight, cook the beef until its brown, add onions, garlic salt, Oxo cube, Worcester sauce & the water, mix well then cook for 5 mins.
Add 1 tin of beans & mix.
Place a layer of the mince mix in the bottom of each dish followed by a layer of the lasagne sheet, then another layer of mince mix, top up with baked beans as required.
Sprinkle with the cheddar & cook for 20-25 mins.
Attached Images
Pete's Recipe Book-baked-bean-lassagne-small-.jpg
 
Jun 9th, 2015, 11:56 AM  
bilsat
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Pete’s Aloo Dum (2014)

Serves 2

Ingredients

¼ Tsp Asafoetida
¼ Tsp Chilli powder
¼ Tsp Amchoor
½ Tsp Turmeric
½ Tsp Garlic salt
1 Medium onion, finely chopped (s)
1 Tsp Turmeric + ½ Tsp Turmeric
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Garam masala
**1 Tbsp. Garlic/Ginger paste
2 Chillies, sliced & de-seeded (s)
2 bay leaves
*50g Frozen peas (p) (f)
100mL water
200mL Passata (s)
250g Small potatoes, sliced in half
Fresh coriander
* Frozen peas
** Or use separate ginger & garlic

Method

Boil the potatoes for 8-10 mins, drain, then in a frying pan sprayed with frylight, cook the potatoes for 5 mins, add 1tsp of the turmeric & continue to cook until the potatoes are coated then set aside.
In a large frying pan, sprayed with frylight, cook the bay leaf, asafoetida, onion & garlic/ginger paste for 5 mins, add the chilli powder, cumin, coriander, Amchoor, turmeric, garlic salt, cook for a few minutes, add the passata, chillies, water & the pre-cooked potato, cover & simmer for about 10 mins, add peas if you like them, garam masala cook for a few minutes to heat the peas up, garnish with the fresh coriander.
Attached Images
Pete's Recipe Book-aloo-dum.jpg
 
Jun 9th, 2015, 11:59 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Pulled Pork (2014)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Tbsp. Tomato purees (s)
1 Tbsp. Smoked paprika
2 Tbsp. Worcester sauce
3 Garlic cloves, finely chopped (s)
3 Tbsp. Sweetener
3 Tbsp. Cider vinegar
400g Chopped tomatoes (s)
1 Kg Aldi Pork shoulder joint (p)
Slow cooker

Method

In a small saucepan, sprayed with frylight, cook the onion & garlic until soft.
Add the other ingredients, bring to the boil then reduce the heat & cook until it thickens up, stirring from time to time. Using a hand blender, reduce to a smooth sauce, when thickened, set aside.
Pre-heat the slow cooker.
Carefully remove the meat from the package, remove & keep the string loops, cut off all the fat that you can from the meat, replace the string loops.
In a hot large frying pan sprayed with frylight, brown the meat all over.
Pour a layer of the sauce in the base of the slow cooker, place the meat on top, pour the remaining sauce over the meat, place the lid on the slow cooker & switch to “low” then cook for at least 6 Hrs until the meat can be pulled apart with a pair of forks.
Attached Images
Pete's Recipe Book-aldi-pork-soulder-small-.jpg Pete's Recipe Book-pulled-pork-cooking-small-.jpg Pete's Recipe Book-pulled-pork-2-small-.jpg
 
 
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