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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 9th, 2015, 12:06 PM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Weetabix Ferrero Rocher-2 (2014)

(Nut free version, suitable for people with nut allergies)

20.5 Syns in total 18 made, just over 1Syn each

Ingredients

* ¼ Tsp Xanthan Gum
2 Pack of Options (any flavour) (2 syns)
2 Weetabix (1Heb) or (6.5 syns)
3 level tbsp. of nutella (12 syns)
Warm water

Method

Place the Weetabix & the xanthan gum into a food blender and reduce to small pieces.
Place 3 level tbsp. of nutella into a microwave proof dish and microwave for 1 minute (600w), remove and add the Weetabix and mix until the liquid has been totally absorbed add warm water as required to keep the mixture moist. Using a small spoon, scoop a small portion of the mix & shape into balls.

Place on a tray and place into the fridge to chill. When cold remove from the fridge, roll to reshape into balls then roll each one in a bowl filled with the option flavour of your choice. Return to the fridge until required.
* Only used as a binding agent not compulsory
Attached Images
Pete's Recipe Book-weetabix-ferrera-rocher-small-.jpg
 
Jun 9th, 2015, 12:13 PM  
bilsat
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Join Date: May 2015
Posts: 332
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Pete’s Tomato with cottage cheese filler (2014)

(Based on an idea in the SW little book of light bites)


Serves 2

Ingredients

1 garlic clove, crushed (s)
6 Medium size tomatoes (s)
6 Tbsp of Low fat cottage cheese (c) (p)
Small handful of chives
S & P

Method

Using a small sharp knife carefully cut through each tomato with a zigzag cut, deseed & scoop out the centre of each tomato. Set aside.
In a small bowl mix the cottage cheese, chives & garlic, season well.
Place the tomatoes on a plate & fill each tomato half, chill before serving.
Attached Images
Pete's Recipe Book-tomatoes-filled-cottage-cheese-small-.jpg
 
Jun 9th, 2015, 12:17 PM  
bilsat
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Join Date: May 2015
Posts: 332
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Pete’s Tomato & soft cheese Halves (2014)

(based on an idea in SW “little book of light bites”)

Serves 2

Ingredients

3 Medium size plum tomatoes, cut in half (s)
4 Tbsp Low fat cottage cheese (p) (c) Or with pineapple pieces (1.5 syns total)
S & P
Handful of chives, finely chopped

Method

Cut each tomato around the middle using a zigzag cut, using a small sharp knife.
Remove & dispose of the inside of the tomato.
In a small bowl mix the cheese with the chives, season to taste, share between the tomatoes & chill in the fridge until mealtime.
Attached Images
Pete's Recipe Book-tomato-cheese-halves-small-.jpg
 
Jun 9th, 2015, 12:21 PM  
bilsat
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Join Date: May 2015
Posts: 332
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Pete’s Spicy Chicken Curry (2014)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Garlic clove, finely chopped (s)
1 Chilli, deseeded (s)
1 Herb stockpot
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1Tbsp Hot madras curry powder
1 Tbsp Tomato puree (s)
200ml Chicken stockpot
400ml Tinned tomatoes (s)
60g Skinned chicken thighs (p)
S & P

Method

Cut the chicken into small pieces, removing any fat. In a frying pan sprayed with frylight, cook the chicken until it starts to go brown, remove from the pan & set aside.
Add more frylight to the pan then cook the onion, chilli & garlic, cook for a few minutes until the onions are soft. Add the cumin, coriander, turmeric & madras curry powder & mix, add the tomatoes, herb stockpot & cook for a few minutes, mixing well.
Return the chicken to the pan, add the tomato puree, chicken stock & season with the S & P, cook for 20-30 mins until the chicken is cooked through, in the meantime cook the rice of your choice.
(I also had some snap peas with mine)
* If you like a hotter curry then leave the chilli seeds in!
Attached Images
Pete's Recipe Book-spicy-chicken-curry-small-.jpg Pete's Recipe Book-spicy-chicken-curry-2-small-.jpg
 
Jun 9th, 2015, 14:31 PM  
cornishpisky
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Join Date: Jun 2015
Posts: 5
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Thank goodness you found us Pete! I had been wondering how I would be able to keep finding your recipies following the demise of Minimins, for it surely wont be long before the whole site disappears & all our lovely info & recipies with it!!!

Now all Ineed is Kay with her Indian Meals thread & I'm nearly sorted
 
Jun 10th, 2015, 06:25 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Spanish Meatballs (2014)

(Based on a recipe in SW “little book of light bites”)

Serves 2

Ingredients

1 Tsp Cumin
1 Tsp Coriander
1 Tsp Ground nutmeg
1 Tsp Ground Cinnamon
1 Tsp Garlic salt
250g lean beef mince (p)
S & P
Handful of fresh Coriander, finely chopped
Handful of fresh parsley, finely chopped
¼ slice of a lime (s)

Method

Put all the ingredients, except the parsley, in a large bowl & mix well. Shape into 10 meatballs, place in the fridge for 1hr to chill.
Heat a frying pan, sprayed with frylight, cool the meatballs until they are cooked & browned for about 6-8 mins, (if you have a digital thermometer cook until 160C)
Remove & drain on kitchen towel, place on a serving dish, sprinkle with the parsley, serve hot or cold.
Drizzle with lime juice if you like it!
Attached Images
Pete's Recipe Book-spanish-meatballs-2-small-.jpg
 
Jun 10th, 2015, 06:27 AM  
bilsat
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Join Date: May 2015
Posts: 332
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Pete’s slow roasted cherry tomatoes (2014)

(Based on a recipe in SW “little book of light bites”)

Serves 2

Ingredients

1 Tsp dried oregano
6 Small cherry tomatoes cut in half (s)
S & P

Method

Pre-heat an oven to 140C.
Place the tomatoes, cut size up, on an oven tray.
Season well then add the oregano.
Cook for 40-45 mins or until they start to dry out.
Best when cool.
Attached Images
Pete's Recipe Book-slow-roasted-cherry-tom-small-.jpg
 
Jun 10th, 2015, 06:30 AM  
bilsat
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Join Date: May 2015
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Pete’s Sausages in rich onion gravy (2014)

Serves 4

Ingredients

1 Tsp Sweetener
1 Tsp Balsamic vinegar
1 Tbsp. Worcester sauce
2 Large onions, finely sliced (s)
2 Tbsp. Tomato puree (s)
8 Sainsbury’s low fat pork & apple sausages (p) (12 syns/4=3 syns per person)
300ml Knorr dark beef stock
400g Baked beans (p)

Method

Heat a long casserole dish on the cooker hob, spray with frylight, cook the sausages until they are browned, reduced the heat to a simmer then add the onions, & cook for 8-10 mins until they are soft.
Add the sweetener, balsamic vinegar, baked beans, tomato puree & Worcester sauce, cook until thickened.
Place the casserole dish, covered, in a pre-heated oven on the (Eco setting 90C) cook for at least
1hr.
Serve with rice.
Attached Images
Pete's Recipe Book-sausage-onion-gravy-small-.jpg
 
Jun 10th, 2015, 06:32 AM  
bilsat
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Join Date: May 2015
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Pete’s Sausage & Bacon Omelette (2014)

Serves 2

Ingredients

1 Tsp Oregano
2 Sainsbury’s B.G.T.Y Cumberland sausage (p) (2 Syn/2=1.0 syn per person)
2 Bacon rashers cut into pieces (p)
4 Eggs
6 Mushrooms (s)
60g Strong cheddar cheese, grated (2Hea/2=1 Hea per person)
S & P

Method

Cut the sausage into small rings, heat up a frying pan, spray with frylight, and cook the sausage, bacon & mushrooms. Beat the eggs in a small bowl & add to the pan, continue cooking & mixing all the ingredients together, season.
Preheat the grill, remove the pan from the heat when the eggs are almost set, add the grated cheese & place under the grill, cook until the cheese has melted, serve immediately.
Attached Images
Pete's Recipe Book-sausage-bacon-omlette-3-small-.jpg
 
Jun 10th, 2015, 06:37 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Pork with mustard mash (2014)

Serves 2

Ingredients

1 Tbsp. English mustard
1 Tbsp. Multigrain mustard
1 Onion, finely sliced (s)
2 Gammon steaks (p)
2 Spring onions, finely chopped (s)
3 Tbsp. Fromage frais (c)
6 Large leaves of savoy cabbage, thinly sliced (s)
* 100ml Beef stock
450g Maris piper potatoes
S & P

Method

Peel the potatoes, boil until soft, drain, and mash & set aside.
Pre-heat the grill.
In a small bowl mix the spring onions, both mustards with the fromage frais, add to the mash, mix well, cover & keep warm.
In a wok add a small quantity of water to a depth of about 2cm, bring to the boil then place a bamboo steamer in it, add the cabbage & cook for 5 mins, remove & drain.
Empty the wok, add frylight, & cook the onion until soft, add the cabbage & cook for 10 mins, mixing well.
Cook the gammon under the grill for 6 mins on each side. Plate up.
*Add gravy if required
Attached Images
Pete's Recipe Book-pork-mustard-mash-small-.jpg
 
 
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