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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 10th, 2015, 06:43 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Peanut Butter Chicken Satay (2014)

Serves 2

Ingredients

1 Lemon or Lime juiced & zested (s)
1Tbsp Sweetener
1Tbsp Madras Hot Curry Powder
1Tbsp Worcester sauce
1 Tbsp. Turmeric
2 Tbsp. Peanut butter (smooth) (9 syns/2=4.5 syns per person)
4 Tbsp. Dark soy sauce
300g Chicken thighs cut into small pieces (p)
Skewers (soaked in water to prevent burning)

Method

In a glass bowl mix together the Lemon/Lime, sweetener, curry powder, Worcester sauce, turmeric, peanut butter & soy sauce, marinade the chicken pieces in this liquid for at least 2 hours but better if left overnight (covered).
Pre-heat the grill or oven, string the chicken on the skewers & cook for 5-10 mins until cooked completely.
 
Jun 10th, 2015, 06:46 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Parsnip, Carrot & Leek Soup (2014)


Serves 4

Ingredients

1 Medium size leek, finely sliced (s)
1 Tbsp sweetener
2 Carrots, grated (s)
2 Parsnips, grated (f)
500mL Vegetable stockpot
S & P

Method

In a deep saucepan, sprayed with frylight, cook the leeks until soft, add the carrots , parsnips & stock, cook for 20 mins, remove from the heat & liquidise with a hand blender, add seasoning to taste.
Attached Images
Pete's Recipe Book-parsnip-carrot-leek-soup-small-.jpg
 
Jun 10th, 2015, 06:47 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Pan Haggarty (2014)

Serves 2

Ingredients

1 Tbsp. Butter (5.5/2= syns per person)
2 Medium size onions, finely sliced (s)
60g Strong cheddar (2 Hea/2= 1Hea per person)
450g Maris Piper potatoes, finely sliced S & P

Method

Spray a thick walled frying pan with frylight, add the butter, melt the butter then remove from the heat.
Add a layer of the finely sliced potato to cover the pan, season well, add a layer of onions, then a layer of cheese.
Repeat, finishing with a layer of cheese.
Return the pan to the heat, cover & cook on a medium to low heat for 30 mins.
Pre-heat the oven grill, remove the pan from the heat, uncover, add any remaining cheese & grill until the cheese has all melted.
Attached Images
Pete's Recipe Book-pan-haggarty-small-.jpg
 
Jun 10th, 2015, 06:49 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Orzo, Beans & Chicken Curry (2014)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tbsp. Madras Curry Powder
1 Tbsp. Garlic/Ginger puree
100mL Chicken stock
100g Orzo (durum wheat) (f)
150g Pre-cooked Frozen chicken (p)
400g Chopped Tomatoes (s)
400g Baked Beans (p)
S & P

Method

Spray a frying pan with frylight, cook the chicken until it browns, add the onion, cook till soft, add the garlic/ginger, add the spices, cook for several minutes, add the stock, beans, tomatoes, season well.
Cook until the Orzo is cooked.
In a saucepan cook the Orzo for 15-20 mins until it’s soft, drain & plate up with the curry.
Attached Images
Pete's Recipe Book-orzo-beans-chicken-curry-small-.jpg
 
Jun 10th, 2015, 06:52 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Orzo & Chicken broth bake (2014)

Serves 2

Ingredients

1Tsp Garlic salt
1 Tbsp Dried parsley
60g Cheddar cheese , grated (2Heb/2= 1Heb per person)
100g Orzo (durum wheat) (f)
400mL Chicken stock
400g Baxters “Favourites” Chicken broth (6 syns/2= 3 syns per person)
Small tin of Tuna chunks in water (p)

Method

In a large saucepan, bring the chicken stock to the boil, add the orzo & garlic salt, cook for 10 mins or until the stock has been absorbed.
Add the chicken broth & cook for a further 10 mins until the liquid has been fully absorbed,
Pre-heat the grill on the cooker.
Put the contents into a shallow pasta dish, cover with the cheese & parsley, place under the grill & cook until the cheese has melted & started to go brown. Serve with tuna & a side salad.
Attached Images
Pete's Recipe Book-orzo-small-.jpg Pete's Recipe Book-orzo-2-small-.jpg Pete's Recipe Book-orzo-3-small-.jpg Pete's Recipe Book-orzo-4-small-.jpg
 
Jun 10th, 2015, 06:55 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Mince & Bean Cannelloni Tubes (2014)

Serves 2

Ingredients

1 Tsp Chilli flakes
1 Tsp Rosemary
1 Tbsp. Worcester sauce
1 Tbsp. Tomato puree
1 Onion, finely sliced (s)
1 Knorr Vegetable stockpot
6 Cannelloni tubes (f)
60g Strong Cheddar (2 Hea/2= 1Hea per person)
100mL Passata (s)
250g Lean beef mince (p)
400g baked beans (p)
Pepper

Method

Pre-heat the oven at 180C.
Spray a frying pan with frylight, cook the onion until soft, add the veg stockpot, mix well, add the mince & cook until brown,
Sprinkle with the Worcester sauce, add pepper, rosemary, tomato puree, passata & chilli flakes, cook for 15 mins.
Remove from the heat, then fill each tube, place 3 each into the small casserole dishes & share the beans between the dishes, cover & cook at 180C for 15 mins, remove, uncover & sprinkle the cheese over the beans, return to the oven & allow the cheese melt.
Attached Images
Pete's Recipe Book-p1000121-small-.jpg Pete's Recipe Book-p1000122-small-.jpg Pete's Recipe Book-p1000125-small-.jpg Pete's Recipe Book-p1000127-small-.jpg
 
Jun 11th, 2015, 05:40 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s McDonald’s Trio (2014)

(McChicken, Big Mac & Dippers)

Serves 2

Ingredients

½ tsp garlic salt
½ tsp oregano
1 Chicken breast, sliced horizontally (p)
1 Rasher of smoked back bacon (p)
1 Tbsp. all season spice (or similar)
2 Tbsp. Sainsbury’s B.G.T.Y mayonnaise (0.5 syns per person)
2 Sainsbury’s B.G.T.Y lean Cumberland sausages (2 syn/2=1 syn per person)
2 x 800g stale wholemeal bread (2Heb/2=1 Heb per person)
2 Sainsbury’s lighter cheese slices (4 syns/2=2 syns per person)
2 x 60g Wholemeal baps (2x Heb/2=1 Heb per person OR 6 syns per person)
3 Eggs (p)
Lettuce

Method

Dry the bread in an oven, remove & reduce to breadcrumbs, set aside. Leave oven at 180C.
Break 1 egg in a bowl, whisk well, and set aside.
Cut each sausage lengthways & remove skin, place in a bowl, add garlic salt & oregano, mix well & with wet hands, form into burgers, cook in a frying pan, add the bacon rasher, cut into half, sprayed with frylight until cooked, break an egg in a bowl, whisk well & pour into an egg ring, cook until set.
set aside & keep warm. On a separate cutting board, place the chicken breast on it & cut horizontally almost completely through, open out & beat down until its 1cm thick. Using a pastry cutter, (or similar) cut two round pieces of chicken, the size of the Bap. Dip in the egg, then the breadcrumbs, place on greaseproof paper, on a flat tray.
Cut the leftover chicken into small pieces & dip them also, add to the tray, chill for 10 mins in the freezer to harden, cook in the pre-heated oven at 180C for 20-30 mins depending on thickness, turn over at half time.
Slice the baps, chop the lettuce, place the lettuce on one half of the bap, add the cheese, on the other side 1egg, bacon, and burger & close the Bap.
On the other bap add the lettuce, chicken & mayo, close the Bap.
Add the chicken dippers to the plate & enjoy!
Attached Images
Pete's Recipe Book-mcdonald-trio.jpg Pete's Recipe Book-mcdonald-trio-2.jpg
 
Jun 11th, 2015, 05:43 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Low Fat Dahi Chicken (2014)

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Tbsp. tomato puree (s)
1 Tbsp. Tikka masala mix
1 Tbsp. Garlic/ginger puree
2 Tomatoes, chopped (s)
200g Fat free yogurt (c)
460g Skinless chicken thighs (p)

Method

Cut the chicken into chunks, put into a large dish, sprinkle with the tikka masala then add the yogurt, mix well & set aside for at least 1 hr.
Spray a pan with frylight, on a low heat, cook the onions & garlic paste for a few minutes until the onions are soft, add the tomatoes, cook for a few minutes then add the chicken, add the tomato puree & season. Cook for about 20 mins until the chicken is cooked & the liquid is almost totally absorbed, serve with rice of your choice.
Attached Images
Pete's Recipe Book-low-fat-dahi-chicken-small-.jpg
 
Jun 11th, 2015, 05:49 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s lemony roast pork with roasted veg (2014)

(Based on a recipe from a SW mag)

Serves 2

Ingredients

1 Lemon, zested & juiced (s)
1 Red onion, cut into cubes (s)
1 Turnip, cut into cubes (s)
1 Knorr Veg stockpot
1 Tbsp. dried parsley
1 Tbsp. dried thyme
1 Leek cut into chunks (s)
2 Tbsp. English mustard
2 Parsnips (f)
750g Boneless pork loin, with fat removed (p)
200ml Beef stock
400g Floury potatoes cut into cubes
S & P
All-purpose seasoning

Method

Preheat the oven to 170C.
In a bowl, mix together the mustard, zest & juice of the lemon & veg stock.
Line an oven tray with foil, place the pork on it & cover with the mustard sauce.
Put the veg on a second tray, spray with frylight & sprinkle with all-purpose seasoning.
Put the pork on the top shelf & cook for 45 mins, Put the veg on the second shelf 15 mins after the pork, after 45 mins remove & re-coat the pork with any leftover mustard sauce, , sprinkle with the dried parsley & thyme, return & continue to cook for another 15 mins.
Remove the pork & allow to rest for 5 mins.
Remove the veg & keep warm, make gravy with the beef stock.
(Serve with any veg of your choice)
Attached Images
Pete's Recipe Book-lemony-roast-pork-small-.jpg
 
Jun 11th, 2015, 05:56 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Leek & beans Lasagne (2014)

Serves 2

Ingredients

1 Tbsp. Worcester sauce
1 Onion, finely sliced (s)
1 Knorr Vegetable stockpot
1 Beef Oxo Cube
1 Large leek, cut length ways (s)
2 Oval 20cm Gratin dish
60g Strong Cheddar (2 Hea/2= 1Hea per person)
250g Lean beef mince (p)
400g baked beans (p)

Method

Pre-heat the oven at 180C.
Cut the leek to the length of your gratin dish, cut lengthways only ½ way through. Place in boiling water for 5 mins then drain, set aside.
Spray a frying pan with frylight, cook the onion until soft, add the veg stockpot, mix well, add the mince & cook until brown,
Sprinkle with the Worcester sauce, rosemary & crumble the Oxo cube over the beef, mix well, cook for 15 mins.
Remove from the heat; cover the base of each dish with a layer of beans, then a covering of the leeks, then the mince, leeks & finely the remaining beans.
Cover & cook at 180C for 15 mins, remove, uncover & sprinkle the cheese over the beans, return to the oven & allow the cheese melt.
Attached Images
Pete's Recipe Book-leek-bean-lassagne-small-.jpg
 
 
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