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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 20th, 2015, 06:50 AM  
bilsat
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Join Date: May 2015
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Pete’s Italian Meatballs with Spaghetti (2013)

Serves 2

Ingredients

1 Knorr “herb” stockpot
* 1 Pack of Bobs “Beef meatballs in Italian spice” (p)
1 Stick of celery, chopped small (s)
1 large onion, finely chopped (s)
1 Carrot, grated, (s)
1tbsp Sweetener
1tbsp Dried oregano (s)
1tbsp Tomato Puree (s)
2 Garlic cloves
100g Spaghetti
100g Mushrooms, sliced (s)
500g Passata (s)
Salt & pepper
Fresh basil
* Parmesan cheese if liked

* Bob Willock Butchers 251 Longmore Rd. Shirley. Solihull B90 3ER 0121-744-2194

Method

In a large pan sprayed with Fry Light, cook the meatballs in batches until browned, set aside & keep warm, then cook the onion & garlic until soft, add the passata, sweetener and the basil, ripped into small pieces.
Cook for 10 mins, Place the stockpot on top of the mixture and allow to infuse.
Simmer for 20 mins or until it thickens, then season.
Add the meatballs & the mushrooms, simmer for 5 mins more.
In the meantime cook your spaghetti as per packet instructions, when cooked add to the sauce & mix together, plate up & grate parmesan cheese over the food, if you like it.
(This sauce is nice on its own just with spaghetti)
Attached Images
Pete's Recipe Book-italian-meatballs-spaghetti-small-.jpg
 
Jun 20th, 2015, 06:52 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Hummus (2013)

Serves 4

Ingredients

1 Garlic clove (s)
1 tsp Tahini (1.5 syns/4=0.3 syns per person)
1 tbsp. Extra Virgin olive oil (1Heb/4= 0.25 per person)
1 tbsp. Lemon juice (s)
1 tbsp. Roasted peppers (s)
120g (drained weight) Chickpeas (s)

* S & P to taste

Method

Tip the chickpeas into a sieve, wash well & remove any loose skins, allow to drain.
In a food processer, put the chickpeas, garlic, olive oil, lemon juice, tahini & roasted peppers, reduce to a smooth paste.
Season to taste.
Place in an air tight container & chill until required to serve.
Attached Images
Pete's Recipe Book-hummas-small-.jpg
 
Jun 20th, 2015, 06:56 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Hoppin’ Pete’s (2013)
(Based loosely on a SW recipe from May/June 2013)
Serves 2
Ingredients
1 Onion, finely chopped (s)
1 Garlic, finely chopped (s)
1 tsp Tabasco sauce
1 tbsp. Red wine vinegar
2 Peppers, de-seeded & finely chopped (s)
125g Long grain rice
400g Black eye beans (p) (f)
400g Chick peas (s)
500mL Vegetable stock
* Parsley, chopped

Method

Cook the onion in a pan sprayed with frylight until soft, add the peppers, garlic, cook for 5 mins more, add the beans, peas & rice, make the stock & add to pan, mix well, season & cover, bring to the boil, reduce the heat & simmer for 15 mins or until all liquid has been absorbed.
Remove cover & add the tabasco sauce & vinegar
* Garnish with parsley & extra tobacco to suit your taste buds!
Attached Images
Pete's Recipe Book-hoppin-pete-s-small-.jpg
 
Jun 20th, 2015, 06:58 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Honey & Mustard Chicken (2013)

Serves 2

Ingredients

1 Chicken breast, skinned (p)
1 Red Chilli, de-seeded & finely chopped (s)
1tsp Turmeric (to colour the rice)
1tbsp Light soy sauce
1tbsp Runny honey (2.5 syns / 2=1.25 syns per person)
1tbsp Wholegrain mustard
2tbsp of cold water
2 Garlic cloves, finely chopped (s)
75g Long grain rice
Juice of a lemon (s)

*200g Veg of your choice
*50g Broccoli heads(s)
*50g Sliced carrots (s)
*50g Sugar snap peas (s)
*50g Mangetout (s)


Method

In a glass bowl mix together the lemon juice, honey, mustard, garlic, chilli & soy sauce. Cut slashes in the chicken and marinade in the liquid for at least 30 mins, covered, in the fridge.
Cook the rice as per the instructions on the package, adding the turmeric for colour, cover & set aside when cooked.
Cook the Mangetout & carrots for 8 mins. The snap peas & broccoli heads for 5 mins.
In a pan cook the marinated chicken for 10 mins (saving the marinade) then turn over & repeat until the chicken is cooked and when a skewer is inserted into the thickest part, clear liquid runs out. Remove and rest the chicken, then slice thinly.
Return the marinade to the pan, add the water & cook until it thickens, add the rice & mix.
Attached Images
Pete's Recipe Book-honey-mustard-chicken-small-.jpg
 
Jun 20th, 2015, 07:04 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Homemade Yogurt Ice Cream (2013)

(Using an ice cream maker)

Serves 2

Ingredients

˝ tsp Vanilla extract
1x165g Muller light vanilla yogurt
1x165g Muller light toffee yogurt
2 tbsp Sweetener

Method

Pre freeze your ice cream maker bowl for 24 hrs. before use in a freezer.
Mix your ingredients together, check for taste, then store in a fridge for at least 4 hrs.
Switch on your machine & pour the mixture into the machine while the paddle is rotating.
Operate the machine for approx. 15 mins until the ice cream is to your liking, switch off & plate up.


(I couldn’t wait to try it so I scrapped the sides of the bowl!
Tasted lovely, allow it to melt slightly to become smooth)
Attached Images
Pete's Recipe Book-frozen-yogurt-small-.jpg
 
Jun 21st, 2015, 05:55 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Hawaiian Chicken (2013)

Serves 2

Ingredients

˝ tsp Turmeric (for colouring the rice)
1 Pepper, finely sliced (s)
1 Red onion, finely sliced (s)
1tbsp Tomato puree (s)
2 Skinless chicken breasts (p)
2 Garlic cloves, finely chopped (s)
2cm Cube of ginger, finely chopped
2 Tbsp. Light soy sauce
6 tbsp. Passata (s)
227g Tin of Pineapple chunks, (s) (5.5 syn/2=2.75 syn per person)
Juice from the can of Pineapple
Juice from a lime (s)
Zest from a lime (s)
Packet of rice of your choice
S & P

Method

Open the tin of pineapple, drain into a small bowl using a sieve, save the pineapple chunks, add the juice to a deep bowl, combine the ginger, garlic, passata, soy sauce, lime juice & zest into the bowl, set aside ˝ of the liquid. Cut small nicks in the chicken & place in the marinade, cover, place in the fridge, for at least 1 hr.
Cook your rice as per instructions on the packet, adding the turmeric if you want it coloured.
Heat a frying pan, sprayed with frylight. Drain the marinade & throw it away, cook the chicken, season, until the chicken is browned. Remove & set aside, keeping it warm.
Spray the pan again with frylight, cook the onions & peppers until soft, add the pineapple, tomato puree & saved liquid, return the chicken to the pan & cook until the sauce has thickened, Drain the rice & steam for 2 mins then plate up, serve with a side salad.
Attached Images
Pete's Recipe Book-hawaiian-chicken-2-2013-small-.jpg
 
Jun 21st, 2015, 06:10 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Hassleback Potato (2013)

Serves 2

Ingredients

1 Rasher of smoked bacon, cut into 2x1cm pieces (p)
2 Baking Potatoes
Sea salt
60g Strong cheddar cheese (2Hea/2=1Hea per person)

Method

Pick two similar sized potato, place potato in a large ladle so that the curve of the potato lies in the curve of the spoon, with a sharp knife cut down to the edge of the ladle with 5mm spacing between cuts. If the potato is too big to fit the ladle then turn around when ˝ way. Place a few grains of salt into each cut.
Pre-heat the oven to 200C.
Place each potato into a microwave & cook for 5 mins (600w microwave)
Remove & place in an oven tray, spray the potatoes with frylight & cook for 20 mins, remove from the oven, place a piece of bacon into each cut & return to the oven for 5 mins more, remove & add cheese, cook for a further 5 mins to melt the cheese.
Attached Images
Pete's Recipe Book-hassleback-potato-small-.jpg
 
Jun 21st, 2015, 06:12 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s “Grannies Beef Curry” (2013)

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Tbsp. Tomato Puree (s) (s)
1 Tbsp. Mango Chutney (2 syn/2=1 syn per person)
2 Tbsp. Madras curry powder
2 Tbsp. Sweetener
50g Sultanas (7 syn/2=3.5 syn per person)
250g Extra Lean Beef Mince (p)
300mL Dark Beef Stock
S & P

Method

In a frying pan, sprayed with frylight, cook the onion until soft, add the madras curry powder & mix, add the mince & cook until the mince is browned, add the chutney, sultanas, puree, stock, sweetener & S&P.
Bring to the boil, reduce to a simmer, cook for 30 mins & allow to thicken.
Serve on a bed of rice.
Attached Images
Pete's Recipe Book-grannies-beef-curry-2-small-.jpg
 
Jun 21st, 2015, 06:19 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Glamorgan Sausages (V) (2013)

(Poor man’s meatless sausages)

Serves 2

Ingredients

1 leek, cut in half (s)
1Tbsp dried parsley
1Tbsp English mustard
2 Eggs (p)
4x 400g slices of stale bread (2Heb/2=1Heb per person)
S & P

Method

Place the stale bread in a microwave & cook until fully dry, then place in a mini chopper & reduce to breadcrumbs, place in a large bowl.
Cut the leek into 4cm pieces, chop finely in the mini chopper, and place in the bowl.
Add the parsley, mustard & eggs in the bowl & mix all ingredients together, season to taste.
Layout Clingfilm & place a quantity of the mix on the Clingfilm & roll into a sausage shape, (6 small ones or 4 large ones) place in the freezer & freeze, remove & cook when required, turning until all sides are browned.
Attached Images
Pete's Recipe Book-glamorgan-sausage-2013-small-.jpg
 
Jun 21st, 2015, 06:21 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Garlic Mushrooms (2013)

Serves 2

Ingredients

3 Garlic cloves (s)
6 Tbsp. Fat free Normandy Fromage Frais (c)
100g pasta of your choice
200g Brown mushrooms (s)
200mL chicken stock
Small tin of Tuna in spring water (p)
S & P
*Option extra
60g Strong Cheddar (2Hea/2=1Hea per person)

Method

Remove the Fromage frais from the fridge & allow coming to room temperature.
Cut the mushrooms into quarters, in a small frying pan sprayed with frylight, cook the mushrooms for 5 mins, add garlic, chicken stock, bring to the boil & reduce the liquid until it’s almost all gone.
Remove from the heat for 1-2 mins; mix the fromage frais with the mushrooms.
In the meantime cook your pasta as per the package instructions.
Open the Tuna, drain & plate up, add the pasta & mushrooms.
*sprinkle with the cheese if using.
Attached Images
Pete's Recipe Book-garlic-mushrooms-2-small-.jpg
 
 
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