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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 14th, 2015, 05:54 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Swiss Muesli (2013)

Serves 2

Ingredients

1 Apple, sliced into small pieces (s)
1 Tbsp. chopped nixed nuts (1Heb)
4 Tbsp. Sainsbury’s “be good to yourself” 0.1% fat natural yogurt (ff)
35g Original oats (1Heb)
*Options
1 Orange, sliced into small pieces (s)
1 Strawberry, sliced into small pieces (s)
1 Banana, sliced into small pieces (s)
1 Blueberry, sliced into small pieces (s)
# Sweetener to taste

Method
Place the oats in a fridge proof bowl; add the yogurt, mix to a smooth constituency, cover with Clingfilm & place in a fridge overnight.
Cut the chosen fruit into small pieces; add to the oats & mix.
Add the nuts & mix, if too dry, add more yogurt.
# I found that I needed to add 2tbsp of sweetener for my tastes!
Attached Images
Pete's Recipe Book-swiss-muesli-2013-small-.jpg
 
Jun 14th, 2015, 05:56 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Sweet & Sour red cabbage (2013)

Makes 10 portions

Ingredients

1 Medium/large red cabbage (s)
1 tbsp. caraway seeds
1 tbsp. cornflower (3.5 syn)
3 cloves
3 tbsp. soft brown sugar (9syn)
4 tbsp. vinegar
50g butter (14 syn)
300ml water
large cooking apple (1.5 syn)
S & P

Method
Wash & cut the cabbage into fine shreds.
Melt the butter in a deep saucepan, add cabbage & fry briskly, stir in the sugar, caraway seeds & cloves, reduce the heat.
Mix the cornflower with the vinegar to a smooth paste, add water & pour over the cabbage
Cook, stirring until the mixture comes to the boil & thickens, season to taste.
Reduce the heat to a simmer, cover & cook for at least 1 hr., stirring from time to time.

28syns/10portions= 2.8 syns for 2 people!

Makes us about 10 portions for 2 people.
 
Jun 14th, 2015, 05:58 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Sweet & Sour Pork (2013)
(Based on a recipe on the SW website)

Serves 2

Ingredients

¼ tsp Chinese 5 spice
1 large onion, thinly sliced (s)
1 red pepper, deseeded and cut into strips (s)
1 large carrot, peeled and cut into matchsticks (s)
1 level tbsp. “Carrs sauce flour” (3.5syns/2= 1.75syns per person)
1 tbsp. white wine vinegar
2 garlic cloves, finely chopped (s)
2 x 2cm rings of fresh pineapple cut into bite-size pieces
3 tbsp. light soy sauce
4 tbsp. tomato puree (s)
100g sugar snaps peas, halved lengthways (s)
150g Amoy “straight to wok” rice noodles (f)
150ml chicken stock
250g pork loin steak, all visible fat removed, cut into strips
S & P
Method
Place a wok over a high heat. Spray the pork with low calorie cooking spray and season well. When the pan is hot, add the pork and stir-fry for 5-6 minutes or until cooked through. Transfer to a plate, cover and set aside.
Spray the pan with low calorie cooking spray and keep over a high heat. Add the onion, pepper, carrots and sugar snap peas and stir-fry for 5-6 minutes. Return the pork to the pan and cook for a further 3-4 minutes until piping hot.
Meanwhile in a bowl, mix the Chinese 5 spice, garlic, Carrs sauce flour, tomato puree, white wine vinegar, soy sauce and stock. Add the mixture to the pan, stir and reduce the heat to low. Cook for 3-4 minutes until thickened.
Add the noodles & mix through. Remove the wok from the heat and stir in the pineapple. Divide between 2 warmed bowls.
Attached Images
Pete's Recipe Book-sweet-sour-pork-2013-small-.jpg
 
Jun 14th, 2015, 06:02 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s SW Dorito’s (turned golden crisp) (2013)

Serves 2

Ingredients

* 2 Free range, egg lasagne sheets (44g)
Seasoning of your choice

Method

Pre-heat the oven to 180C.
Fill a large saucepan with hot water, bring to the boil, place the lasagne sheets in & boil for up to 5 mins until soft.
Remove and place in cold water, drain & dry on a paper towel, remove & cut each sheet into 16 triangles.
On a flat oven-proof tray, sprayed with frylight, lay out the lasagne & spray with frylight, then sprinkle with seasoning of your choice, cook for 5mins, turn over & cook for another 5 mins or until crisp.
Remove & allow to cool.

* There is a debate that you should syn these as they are used differently to the way the manufacturers intended but the SW book stated they are “free if cooked”
Attached Images
Pete's Recipe Book-doritos-small-.jpg
 
Jun 14th, 2015, 06:05 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s SW Christmas Mulled Wine (2013)

Serves 4

Ingredients

1 Orange, cut into slices (s)
2 Sachets of Schwartz mulled wine spice
2Tbsp sweetener
400ml Robinsons Mixed Fruit juice
1Ltr Hot water

Method

Boil the water, mix with the Robinson’s juice, add the spices, 2 slices of orange & sweetener, bring back almost to the boil then simmer just under boiling for at least 10 mins. Serve while warm; keep the remainder in a vacuum flask.
Attached Images
Pete's Recipe Book-mulled-wine-small-.jpg
 
Jun 14th, 2015, 06:08 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Stuffed Butternut Squash-2013

Serves 2

Ingredients

1 Small butternut squash, halved & de-seeded (s)
1 Red onion, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1tsp cumin
225g Extra lean beef mince (p)
350ml Passata (s)
400g Red kidney beans, drained & washed (p) (f)

Method

Pre-heat the oven to 180C. Cut the butternut squash in half, lengthways, scoop out the seeds & remove some of the interior flesh, place on an oven-proof tray, then spray with frylight, roast for 40-45 until it’s nicely browned & the interior is soft.
In the meantime cook onion & chilli until soft then add the cumin, mix well, add the beef & brown then add passata, the drained kidney beans & cook for 20 mins, remove the butternut squash from the oven, fill with the mince & serve in warmed bowls.
Attached Images
Pete's Recipe Book-butternut-squash-2013-small-.jpg Pete's Recipe Book-butternut-squash2-2013-small-.jpg
 
Jun 14th, 2015, 06:10 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Strawberry Yogurt Ice Cream (2013)

Serves 2

Ingredients

½ Tsp Vanilla Extract
2 Tbsp. sweetener
4 Tbsp. Sainsbury’s “be good to yourself” natural Yogurt (c)
200g Strawberries, 100g pureed (1.5syn/2=0.75 syn) 100g sliced (s )

Method

Place 100g of the strawberries in a small bowl, using a hand blender, reduce to a puree.
In a glass bowl mix together the puree, yogurt, 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 remaining strawberries & share between the 2 serving glasses, reserving 2 for display.
Remove the yogurt from the freezer & whip it to a smooth consistency, layer into the glasses & place 1 strawberry on top of each glass. Enjoy!
Attached Images
Pete's Recipe Book-strawberry-yogurt-small-.jpg Pete's Recipe Book-strawberry-yogurt-2-small-.jpg
 
Jun 14th, 2015, 06:23 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Strawberry & Chocolate Trifle (2013)

(based on a SW recipe)

Serves 4

Ingredients

1 Sachet of sugar free jelly (2 sins/4=0.5 syn per person)
2 Sponge fingers (2 sins/4=0.5 sins per person)
25g dark chocolate, broken into pieces (7 sins/4=1.75 sins per person)
100g fresh strawberries, hulled & sliced
200g ready-made low fat custard (9 sins/4=2.25 syn per person)
300g fat free natural fromage frais

Method

Make up the jelly as per the instructions on the packet, allow to cool, brake the sponge fingers into half & divide between 4 glasses, pour the cool jelly over the fingers & allow to chill in a fridge until set.
Cut the strawberries & place around the rim, add the custard & return to the fridge.
When ready to serve, spoon the fromage frais over each one then melt the chocolate in a bowl placed over hot water, when runny drizzle over each bowl.
Attached Images
Pete's Recipe Book-strawberry-chocolate-trifle-small-.jpg
 
Jun 14th, 2015, 06:25 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Spring Rolls (2013)

Serves 2

Ingredients

1 Carrot (s)
1 Spring Onion (s)
1 Sweet pepper (s)
1 Egg (p)
1 Tsp Chinese 5 spice
1 Tbsp. Water
1 Tbsp. Dark Soy Sauce
3 Sheets of Filo Pastry (3 syns per sheet=1.5 syns per roll)
4 Cabbage leaves (s)
S & P

Method

Preheat the oven to 180C.
Chop all the vegetables to matchstick size, stir-fry for 5 mins, mix the 5 spice with the water & soy sauce, add to the veg, and cook until the liquid has evaporated.
Remove & place on kitchen towels to allow any remaining liquid to drain out.
Break the egg into a small bowl, break the yoke & mix well. Cut the filo pastry in half to create 6 pieces, lay 1 piece on a flat board, at a 45 degree angle, egg wash, place a portion of the veg across one end of the filo, roll to cover then fold both sides in, roll until you reach the end of the filo, you should now have a cigar shape, egg wash the filo roll you have just made, place on a flat tray covered with greaseproof paper. Cook for 15 mins until browned & cooked.
Attached Images
Pete's Recipe Book-spring-roll-small-.jpg Pete's Recipe Book-spring-roll-2-small-.jpg Pete's Recipe Book-spring-roll-3-small-.jpg
 
Jun 14th, 2015, 06:27 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Spicy Pumpkin Soup (2013)

Serves 4

Ingredients

½ Chilli, deseeded & finely chopped (s)
1 Cinnamon stick
1 Carrot, finely grated (s)
1 Ltr Vegetable stock
6 Shallots, finely chopped (s)
850g Pumpkin (s)
Grated nutmeg
S & P

Method

Cut the pumpkin into quarters, remove the seeds & “string” then into 3cm strips, cut the outer skin off then cut into 3cm cubes, set aside.
In a deep saucepan, sprayed with frylight, cook the shallots until soft, add the ½ chilli & cinnamon stick, allow to simmer for 5 mins, add the pumpkin, stock & nutmeg, season well, cook for 20 mins until the pumpkin is soft.
Remove from the heat & using a hand blender, reduce to a smooth consistency, add the carrot & reduce to a simmer, cook for 20 mins more.

Increase or reduce the amount of chilli to suit your tastebuds!
If it’s too spicy add 1tbsp sweetener!
Attached Images
Pete's Recipe Book-spicy-pumpkin-soup-small-.jpg
 
 
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