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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 21st, 2015, 06:24 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Gajar Ka Halwa (2013)

Serves 2

Ingredients

1tsp butter (2.0 syn/2=1.0 syn per person)
1Tbsp grated nuts
2Tbsp Sweetener
3 Medium carrots, finely grated (s)
175mL Skimmed milk (1/2 Hea allowance/2=1/4 Hea per person)

Method

Finely grate carrots, dry on a kitchen paper towel, then add to a warm pan, add sweetener, then a small amount of milk, slowly heat for 4-5 mins, stirring all the time, add more milk until it becomes sticky, add the grated nuts, continue to cook for 15 mins, then add butter, mix well, turn heat off & leave to steam for a few minutes to ensure all liquid has evaporated. For best results place in a bowl, cover with clingfilm & chill in the fridge before eating.
Attached Images
Pete's Recipe Book-gajar-ka-halwa-small-.jpg Pete's Recipe Book-gajar-ka-halwa-2-small-.jpg
 
Jun 21st, 2015, 06:25 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Filo Mince Tarts (2013)

Makes 54

Ingredients

1 Egg, whipped (p)
1Tbsp of mincemeat (1Tbsp= 2syn)
Sainsbury’s Filo Pastry (31.5 syns/54=0.5 syn per piece)
Paper cake cases
Sweetener

Method

Pre-heat the oven to 180C.
Lay each layer of filo in the landscape position, cut into 3 strips, then cut each strip into 3, cover with a damp cloth to prevent it drying out.
In a cake tray, line each with a cake case, egg wash two pieces of filo, lay each one in a cake case, laying the second layer at 90 degrees of the other.
Fill each one with 1Tbsp of mince.
Place in the oven for 10 mins, remove & while hot sprinkle with sweetener.
Attached Images
Pete's Recipe Book-filo-mince-tarts-small-.jpg
 
Jun 21st, 2015, 06:27 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Filo Fruit Tarts (2013)

Makes 24

1.5 syns per tart

Ingredients

1 Bag of frozen summer fruits (s)
1 Pack of Jus-Rol Filo pastry (6 sheets 48x25cms) (36 syns per pack)
1x12 section tart tray
1 Tub of Fromage Frais (p)
Sweetener
Frylight

Method

Defrost the filo & summer fruits.
When defrosted, open the filo and lay out on a flat slab,
Lay out like an A4 sheet of paper, cut in half across the middle, left to right.
Put the two half on top of each other, cut in half again, this time top to bottom, place the two halves on top of each other, now cut again, left to right & you now have 48 small pieces approx. 12 x 12 cm each.
Cover with a damp cloth when using to keep the filo damp.
Spray the tray with frylight & place 1 layer of filo in each tart section, spray that layer & place a second layer on top, shape to the contours of the tray.
In an oven heated to 180C cook the cases for 8-10 until golden brown, remove & allow to cool.
Place 2tbsp of fruit in each tart.
In a bowl mix 2tbsp of fromage frais with 2tbsp of sweetener, mix well & place 1tsp on each tart.
Enjoy!
Attached Images
Pete's Recipe Book-filo-fruit-pies-small-.jpg
 
Jun 21st, 2015, 06:31 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Ferrero Rocher -2 (2013)

29 Syns in total 36 made less than 1 Syn each

Ingredients

2 Pack of Options (Belgium Chocolate) (White chocolate) (4 syns)
3 level tbsp. of nutella (12 syns)
5 scan bran (5 syns)
25g Mixed nuts (8 syns)
Warm water

Method

Place the scan bran & nuts into a food blender and reduce to small pieces. Place in a glass bowl & mix.

Place 3 level tbsp. of nutella into a microwave proof dish and microwave for 30 secs (600w), remove and add warm water as required to make a paste.
Add the scan bran and mix until the liquid has been totally absorbed.
Using a ½ tsp scoop, 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.
In two bowls one with white chocolate & the other Belgium chocolate, roll into the colours of your choice!
Rechill if required.
Attached Images
Pete's Recipe Book-ferrero-rocher-small-.jpg
 
Jun 21st, 2015, 06:32 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Ferrero Rocher (2013)

27 Syns in total/24 made just over 1 Syn each

Ingredients

1 Pack of Options (Belgium Chocolate) (2 syns)
3 level tbsp. of nutella (12 syns)
5 scan bran (5 syns)
25g Mixed nuts (8 syns)
Warm water

Method

Place the scan bran & nuts into a food blender and reduce to small pieces. Place in a glass bowl & mix.

Place 3 level tbsp. of nutella into a microwave proof dish and microwave for 30 secs (600w), remove and add warm water as required to make a paste.
Add the scan bran and mix until the liquid has been totally absorbed.
Using a plastic spatula scrap 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 and roll in the contents of a packet of “options” Belgium chocolate! Rechill if required.

Enjoy and remember total syns are 27 and I made 24 of them! Just over 1 Syn each.
Attached Images
Pete's Recipe Book-ferrero-rocher-2013-small-.jpg
 
Jun 21st, 2015, 06:34 AM  
bilsat
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Join Date: May 2015
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Pete’s Egg & Mushroom Omelette (2013)

Serves 2

Ingredients

2 Bacon rashers, cut into small pieces (p)
4 Eggs, whipped
60g Full fat grated cheddar cheese (2Hea/2= 1Hea per person)
100g button mushrooms, cut in half (s)
Handful of chopped chives

Method

In a glass bowl, whip together the eggs & cheese, season well.
In a frying pan cook the bacon until crisp, add the mushrooms, and cook for 5 mins.
Add the bacon & mushrooms to the eggs & cheese, mix together.
Heat a deep sided frying pan, cook the mix for a few minutes until the bottom has set, turn over.
Pre-heat the grill.
When both sides have almost set, remove from the hob & place under the grill, finish cooking.
Remove & sprinkle the chives over, serve with baked beans.
Attached Images
Pete's Recipe Book-egg-mushroom-omlette-small-.jpg
 
Jun 21st, 2015, 06:37 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Easy Chilli Con Carni (2013)

Serves 4

Ingredients

1 Onion, finely sliced (s)
2Tbsp Tomato puree (s)
35g Schwartz Tex-Mex Chilli Con Carni Mix (6 syn/4=1.5 syn per person)
400g Extra lean Beef mince (p)
400g Chopped Tomatoes (s)
400g Sainsbury’s Mixed Beans in Chilli sauce (p)
S & P

Method

Cook the onions in a frying pan, sprayed with frylight, until soft. Add the Schwartz mix, mix well & cook for 5 mins.
Add the mince & cook until the meat has changed colour then add the tomatoes, beans, puree, S&P.
Bring to the boil, then reduce the heat to a simmer & cook for 30 mins & the liquid has thickened.
Serve with rice or over a baked potato.
Attached Images
Pete's Recipe Book-chilli-con-carni-2-small-.jpg
 
Jun 21st, 2015, 06:40 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Easy Chicken Tikka (2013)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Garlic, finely chopped (s)
1tsp Garlic salt
1tbsp Sweetener
2tbsp Lemon juice (s)
2tbsp Schwartz Tikka mix
4tbsp Fat free yogurt (c)
250g Fresh Chicken chunks (s)
400g Chopped tomatoes (s)
S & P
Rice of your choice

Method

In a glass bowl, add 1tbsp Tikka mix, yogurt, lemon juice, garlic salt & chicken, mix together, cover & marinate as long as possible, but at least 1hr.
In a frying pan, sprayed with frylight, cook the onion, garlic until soft, add 1tbsp Tikka mix, tomatoes & sweetener, cook together for 1 minute, and add the chicken, throwing the marinade away. Cook on a medium heat for 15---20 mins until the chicken is cooked.
Cook the rice as per instructions on packet.
Serve with a side salad.
Attached Images
Pete's Recipe Book-chicken-tikka-small-.jpg
 
Jun 21st, 2015, 06:42 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Easy Chicken Chow Mein (2013)

Serves 2

Ingredients

1Carrot, peeled & cut into fine strips (s)
1 packet Sainsbury’s chow mein stir-fry sauce (6syn/2=3 syn per person)
Spring onions cut into fine strips (s)
75g Mangetout peas cut lengthways (s)
150g Sharwood’s dried medium egg noodles
200g Bean sprouts (s)
225g Chicken thighs cut into fine strips (p)
Method

Cut all the veg & chicken into strips, heat a wok, sprayed with frylight, on a high heat, add the chicken & cook for 5 mins tossing until all the chicken has changed to a white colour, add the veg & noodles, cook for 3 mins then add the sauce & cook for 5 -7 mins, tossing until everything is coated & cooked.
Attached Images
Pete's Recipe Book-chicken-chow-mein-small-2013-.jpg
 
Jun 21st, 2015, 06:45 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Duchess Potatoes, Sausage & Broccoli (2013)


Serves 2

Ingredients

1 Oxo beef cube
1 Onion (s)
1 Broccoli head, cut into florets (s)
1 Egg (p
1Tsp garlic salt
1 Tbsp. Tomato puree (s)
1Tbsp Flora “lighter than light” spread (1.5 syn)
4 Sainsbury’s B.G.T.Y. extra lean Cumberland sausage (2 syn/2- 1syn per person)
5 Medium Maris Piper potatoes
30g Strong Cheddar (1Hea)
175mL skimmed milk (1/2 of your daily Hea)
200mL water
S&P

Method

Preheat the oven to 180C.
Boil the potatoes until cooked, drain & mash through a ricer to obtain a lump free mash.
Add milk & the cheese, mix to a smooth mash, season to taste & add to a cotton piping bag with a star nozzle, pipe onto a sheet of greaseproof paper, placed on an oven-proof tray. Mix the egg with a drop of water & egg wash the mash, place in the pre-heated oven for about 15-20 mins until golden in colour.

Cut the onion into small pieces, spray a small saucepan with frylight & cook to soften the onions, add the crumbled stock cube, water & bring to the boil, reduce to a simmer then add the tomato puree & simmer until it has thickened.

Place the sausage in an oven-proof dish & place in the oven for 20 mins, turning to get an even colour.

Boil a kettleful of water, add to a saucepan, add a pinch of salt, cut the broccoli into florets & boil for 4 mins, drain & keep warm until the rest of the food is ready.
Attached Images
Pete's Recipe Book-duchess-potato-sausage-broccoli-small-.jpg
 
 
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