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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 13th, 2015, 05:24 AM  
bilsat
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Join Date: May 2015
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Pete’s Chicken & mixed bean (2014)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Red pepper, sliced (s)
2 Tbsp. Schwartz perfect shake (for chicken, herb & spice)
100g Macaroni
400g Chopped tomato (s)
400g Mixed beans with chilli sauce (p) (f)
450g Chicken thighs (p)
S & P

Method

Cut the chicken into chunks, season with the spice, cook in a frying pan, sprayed with frylight, until the chicken is white in colour, add the onion & pepper, cook until soft.
Add the beans, tomatoes, and macaroni & season well.
Bring to the boil then cover & simmer for 20-25 mins until the macaroni is cooked.
Attached Images
Pete's Recipe Book-chicken-mixed-bean-small-.jpg
 
Jun 13th, 2015, 05:34 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Broccoli Curry (2014)

Serves 2

Ingredients

1 Broccoli head, cut into florets (s)
1 Onion, finely chopped (s)
1 Tsp Cumin seeds
1 Tsp Turmeric
1 Tsp Asafoetida
1 Tsp red Chilli powder
1 Tsp coriander
1 Tbsp. garlic/ginger paste
2 Cloves
3 Cardamom seeds
S & P
400g Chopped tomatoes (s)

Method

Blanch the broccoli florets, then drain & cool in cold water, set aside.
In a mini grinder, grind the onions, cloves, cardamom & 2 tbsp. chopped tomatoes to a paste, set aside.
Heat up a frying pan sprayed with frylight, add the cumin seeds, cook until they start to “pop” add the ginger/garlic paste, turmeric, asafoetida, chopped tomatoes, coriander, chilli & the paste, season & mix well, fry for a few minutes, add the florets & cook for 5 mins mixing well.
Attached Images
Pete's Recipe Book-broccoli-curry-small-.jpg
 
Jun 13th, 2015, 05:38 AM  
bilsat
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Join Date: May 2015
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Pete’s Baked Bean Curry Loaf -3 (2014)

Serves 4

Ingredients

1 Knorr Curry Flavour pot (2syns/4=0.5 syn per person)
2 Eggs (p)
120g packet of Sainsbury’s Indian style curry savoury rice
400g Baked beans (p) (f)
6” cake tin
S & P

Method

Cook the rice as per the packet instructions, when cooked drain in a sieve.
Preheat the oven to 180C.
Open a tin of baked beans and mix the Knorr flavourpot with them, add the rice & allow to cool, season well.
Mix all together & tip into a 6” cake tin, lined if not non-stick. Cook for 20-25 mins then insert a skewer, if it comes out clean, it’s cooked, if not cook for a few minutes more.
Tip out of the tin & allow to cool, slice with care as it is crumbly!
Tastes lovely hot or cold!
Attached Images
Pete's Recipe Book-curry-loaf-4-small-.jpg
 
Jun 13th, 2015, 05:44 AM  
bilsat
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Join Date: May 2015
Posts: 332
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Pete’s Bacon & Sausage pie (2014)

Serves 4

Ingredients

2 Pre-cooked sausages cut into slices (p) (2 syns/2=1syn per person)
2 Eggs (p)
12 Rashers of pre-cooked bacon with all fat removed (p)
60g Strong cheddar (2 Heb/4=0.5 Heb per person)
400g baked beans (s)
S & P

Method

Line a Pyrex dish with the bacon rashers, add the cut sausages. In a bowl mix the beans with the eggs & cheese then pure over the bacon & sausage.
Cook in a pre-heated oven at 180C for 20-25 mins until the top is cooked & bubbling.
Attached Images
Pete's Recipe Book-bacon-sausage-pie-small-.jpg
 
Jun 13th, 2015, 05:47 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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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-small-.jpg
 
Jun 13th, 2015, 05:52 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s 1 Bite strawberry cupcakes (2014)

(Based on a SW recipe)

Makes 36 cakes

1.5 syn each

Ingredients

½ Tsp Strawberry flavouring
2-3 Drops of vanilla essence
3 Eggs (p)
6 Heaped Tbsp. of sweetener
60g Low fat spread (12 syns)
110g self raising flour (18 syns)

To Decorate

8 Level Tsp of icing sugar plus extra for dusting (8 syns)
A couple of food colouring
Fresh strawberries cut into chunks (s)

Method

Preheat the oven to 160C; put paper cases in a mini muffin tin. Whisk together the eggs, low fat spread & sweetener, Sieve the flour & fold in the flour, add the vanilla essence & strawberry flavouring
Spoon into the paper cases & bake for 25 mins, remove & cool on a wire rack.
Mix a few drops of water with the food colouring with the icing sugar, spoon on the cakes, Garnish with the strawberries then dust with icing sugar if required.
Attached Images
Pete's Recipe Book-1bite-strawberry-cakes-small-.jpg
 
Jun 13th, 2015, 05:55 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s “Heinz tomato soup” (2014)

Serves 2

Ingredients

½ Tsp Balsamic vinegar
1 Tsp Dried basil
1 Tsp Worcester sauce
1 Tsp Sweetener
1 Tbsp. Tomato puree (s)
1 Tbsp. Fromage Frais (c)
1 Garlic clove (s)
1 Red onion, quartered (s)
400g Plum tomatoes (s)
500mL Vegetable stock

Method

Preheat the oven to 180C.
Remove the fromage frais from the fridge & allow to come to room temperature.
Spray a oven dish with frylight, roast the onion & garlic for 20 mins, remove from the oven & add the tomatoes, puree, balsamic vinegar, dried basil & return to the oven for a further 15 mins.
Remove from the oven & cook in a saucepan with the stock, sweetener & Worcester sauce, simmer for 15 mins then liquidize, pass through a sieve, allow cooling slightly then adding the fromage frais.
* add more fromage frais if you want a creamier soup. Season with S & P.
Attached Images
Pete's Recipe Book-heinz-tomato-soup-small-.jpg
 
Jun 13th, 2015, 05:57 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Yuk Sung (2013)

Serves 2

Ingredients

1 Washed & chilled Iceberg Lettuce (s)
1 Knorr vegetable stock pot
1 red pepper, finely chopped (s)
1 tbsp. garlic (s)
1 tbsp. cider vinegar
2 spring onions, finely chopped (s)
2 tbsp. oyster sauce (2 syn /2= 1syn)
2cm cube of ginger, finely grated
3 tbsp. dark soy sauce
100g Mushrooms, finely chopped (s) (sff)
120g Brown Rice
250g Extra Lean Pork Mince (p)
Dash of sesame oil (1 syn /2=0.5 syn)
Salt & pepper

Method


Weigh out 120g brown rice, wash in a sieve until the water runs clear then fill a saucepan with 400ml of cold water and add rice, bring to the boil then turn heat down and simmer for 40 mins.
Tip rice into a sieve and rinse, return to the saucepan. Then put to one side.
Use a heavy bottomed frying pan, cook the mince until it is browned and all liquid has evaporated.
Add 1 Tbsp. of the soy sauce, and then add the veg stock pot, mix well, add cider vinegar, chopped mushrooms, peppers, ginger, garlic , spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce & sesame oil. Finally add oyster sauce.
Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!
Attached Images
Pete's Recipe Book-yuk-sung-2013-small-.jpg
 
Jun 13th, 2015, 06:01 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s veg soup with macaroni (2013)

Serves 4

Ingredients

1 Carrot, cut into small cubes (s)
1 Onion, cut into small cubes (s)
1 Red Onion, cut into small cubes (s)
1 Garlic clove, finely chopped (s)
1 Celery stick, finely chopped (s)
1Tbsp Sweetener
3 Bay leaves
100g Macaroni
400g Red Kidney Beans, drained & washed(p) (f)
400g tomatoes (s)
500mL stock made with a Knorr “stockpot”
Salt & pepper

Method

In a deep pan sprayed with frylight, cook the onions & garlic until soft, add carrots, celery, tomatoes, red kidney beans, stock & bay leaves, bring to the boil then reduce the heat & simmer for 15 mins, taste and season as required, add the macaroni and cook for a further 5 mins, remove bay leaves and serve in hot bowls.
Attached Images
Pete's Recipe Book-vegetable-soup-small-.jpg
 
Jun 13th, 2015, 06:05 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Vanilla Ice Cream (2013)

Serves 2

Ingredients

½ Tsp Vanilla Extract
2 Tbsp. sweetener
165g Mullerlight Vanilla yogurt with dark chocolate
165g Natural Normandy fromage frais (c)
200g Strawberries, (s)

Method

In a glass bowl mix together the fromage frais, sweetener & extract & place in the freezer, remove after 30 mins.
Mix again to break the ice crystals & return to the freezer, repeat for at least 1.5 hours in total.
Slice the strawberries & share between the 2 serving glasses, reserving some for display.
Remove from the freezer & whip it to a smooth consistency, layer into the glasses & place strawberry’s on top of each glass.
Attached Images
Pete's Recipe Book-vanilla-ice-cream-small-.jpg
 
 
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