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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 27th, 2015, 06:12 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Broccoli Soup (2013)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 carrot, finely chopped (s)
1 Celery stick, finely chopped (s)
1 Leek, finely chopped (s)
1 Broccoli Head (s)
1Tbsp Tomato Puree
2 Veg. Oxo cubes
500mL hot water
S&P


Method
Spray a saucepan with frylight, put all ingredients except the broccoli in, cook until the onions are soft, add 500ml of veg stock made with the Oxo’s.
Bring to the boil then reduce to a simmer, cover & cook for 20 mins, remove cover, add broccoli, cook for 2 mins more. Season to taste.
Attached Images
Pete's Recipe Book-broccoli-soup-small-.jpg
 
Jun 27th, 2015, 06:22 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Black Bean Stir-fry (2013)

Serves 2

Ingredients

½ Pepper, finely sliced (s)
1 Onion, finely sliced (s)
1 Spring onion, sliced into rings (s)
1 Carrot, finely sliced (s)
1 Portion of egg noodles
2 Garlic cloves, finely sliced (s)
2cm Cube of ginger, finely sliced
75g Snap peas, finely sliced (s)
195g Sharwood’s dark bean sauce (6.5 syn /2= 3.25 syn per person)
250g Lean Beef, sliced into fingers (p)

Method

Soak the noodles in a bowl of boiling water, leave to soak for 2 mins, drain & set aside.
In a hot wok, sprayed with frylight, cook the beef for about 4 mins until it’s browned, add the onion, pepper, carrot, garlic, ginger & snap peas, mix well, cook for about 4 mins until hot.
Add the complete jar of black bean sauce blend with the other ingredients; add the noodles, mix and plate up, decorate with the spring onion.
Attached Images
Pete's Recipe Book-black-bean-stir-fry-small-.jpg
 
Jun 28th, 2015, 05:42 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Belgium Chocolate Ferrero Rocher (2013)

28 Syns in total /35 made under 1 Syn each

Ingredients

1 pack of Options (2 syns)
5 scan bran (5 syns)
25g Ground hazelnuts or Mixed nuts (8.3 syns)
50g Sainsbury’s cooks Belgium Chocolate 76% cocoa (12.6 syns)
Warm water
* Optional
1 tbsp. Sweetener

Method

Place the scan bran & nuts into a food blender and reduce to small pieces. Place in a glass bowl & mix, add warm water as required to make a smooth paste.

Place the chocolate into a microwave proof dish and microwave for 4 mins (600w) remove and add the scan bran and mix until the liquid has been totally absorbed.
Add the sweetener if you want a sweeter taste.
Using a ½ tsp cup measure, 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 and roll in the contents of a packet of “options” Belgium chocolate! Rechill if required.

Enjoy and remember total syns are 28 and I made 35 of them! Under 1 Syn each.
Attached Images
Pete's Recipe Book-belgium-chocolate-ferrero-rocher-2013-small-.jpg Pete's Recipe Book-belgium-chocolate.jpg
 
Jun 28th, 2015, 05:51 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Beef Stroganoff (2013)

Serves 4

Ingredients

1 Pack Schwartz creamy mild peppercorn sauce (4.5 syn)
1 Knorr herb stockpot
1 Chilli, deseeded & finely chopped (s)
1tsp paprika
1tbsp Carrs sauce flour (3.5syn)
1tbsp Worcester sauce
2 Onions, finely chopped (s)
2 Garlic cloves, finely chopped (s)
2tbsp Red wine vinegar
200g Mushrooms, quartered (s)
300mL Knorr dark beef stockpot+ water
300mL skimmed milk (<1Hea/4=<0.25 Hea)
300g Cooked rice
454g/1lb extra lean casserole steak (p)
Cupful of frozen peas (p) (f)

Method

Place the beef in a freezer for 30-45 mins then remove & slice thinly, place in a frying pan & add the flour, coat all sides of the beef then on a high heat, brown the beef, remove & set aside.
Deglaze the pan by turning the heat up, add the vinegar and scrape the pan until the base is clean, reduce the heat & add the onion, chilli, garlic, herb stockpot, mushrooms & paprika, cook until the onions are soft.
Make up the peppercorn sauce with the milk, set aside.
Add the beef, Worcester sauce & beef stock & peppercorn sauce, season to taste, bring to the boil then reduce to a simmer for 30 mins until the beef is cooked and the stock has thickened, or, pre-heat a slow cooker, add contents of the pan to the cooker, set to low and leave for several hours.
5 mins before serving add the peas.
Serve with the rice, cooked as per instructions on the packet.
Attached Images
Pete's Recipe Book-beef-stroganof-2013-small-.jpg
 
Jun 28th, 2015, 05:59 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Banana Slice (2013)


Less than 1 Syn per slice (16 sections)

Ingredients

1 tsp Baking powder (0.5 syns)
1 tbsp. Cinnamon
2 Bananas (140g) (7 syns)
3 Large eggs, separated (p)
3 tbsp. Sweetener
50g Self raising flour (8 syns)
Oven proof shallow tray approx. 25cm x 40cm

Method

Pre-heat the oven to180c.
Separate the egg whites, tip into a clean glass bowl.
In a food blender, mix the remaining ingredients until they form a syrup type mix.
With an electric hand whisk, whisk the whites until they form a white, stiff mix, carefully add & mix with the other ingredients, using a plastic spatula.
Tip the mix into the tray, tap down on the work surface, cook for 20 mins at 180c .
Using a pizza cutter, cut into 16 pieces.
Attached Images
Pete's Recipe Book-banana-slices-small-.jpg
 
Jun 28th, 2015, 06:08 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s baked fish with Chorizo crust (2013)

(based on “The Hairy Dieters eat for life book”)

Serves 2

Ingredients

1 Garlic clove (s)
1 Lime zest (s)
½ Lime juice (s)
1Tbsp dried parsley
2 Fish fillets (p)
2 Slices of 1day old 400g wholemeal bread, crusts removed (1Heb/2= ½ Heb each)
8 Sainsbury’s spicy & succulent chorizo slices, cut into strips (4 syns/2=2 syns each)
30g Parmesan cheese (1 Hea/2=½ Hea per person)
S & P

Method

Pre-heat the oven to 180C.
Cut the Chorizo sausage into narrow strips, cook in a pan sprayed with frylight, until the oils start to come out, add the bread, broken up into small pieces, cook until the bread has absorbed the oils & flavours, remove & allow to cool.
Place the fish on a flat dish, add the lime juice, cover & chill while you prepare the bread.
When cool, in a mini food processor, blend the bread & Chorizo with the lime zest, parsley, parmesan cheese, salt & pepper until you have a breadcrumb mix.
Place the fish in a metal shallow pan, sprayed with frylight, cover with the bread mix & cook in the oven for 15-20 mins until the fish is cooked & the coating has browned.
Serve with SW wedges & mushy peas.
Attached Images
Pete's Recipe Book-fish-chips-peas-2-small-.jpg
 
Jun 28th, 2015, 06:10 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Baked Bean & Ham Lasagne (2013)


Serves 2

Ingredients

1 tin 410g baked beans (p) (f)
1 Pack of lasagne sheets
1 Pack of smoked wafer thin ham (p)
60g cheddar (2x Hea/2= 1hea per person)
700g bottle of passata (s)
Oregano
Oven-proof dish

Method

Soften the lasagne sheets with boiling water to make life easy, and then purr a thin layer of passata in the base of the oven-proof dish that has been sprayed with Fry Light.
Cover with lasagne sheets, layer of baked beans, layer of lasagne, layer of passata, layer of ham, layer of passata, layer of lasagne, layer of baked beans, layer of lasagne and then the final layer of passata, soaking all of the lasagne, sprinkle with oregano, then grate the cheddar over it all and place in a hot oven at 180c for 20-30mins until the food is hot and the cheese nicely melted.
Attached Images
Pete's Recipe Book-baked-bean-lasagne-small-.jpg
 
Jun 28th, 2015, 06:12 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Baked Apple (2013)

(Based on a SW recipe)


Serves 2

Ingredients

1 Tub of Mullerlight Yogurt of your choice
2 Tbsp. of mincemeat
2 Cooking apples about 100g each (s) (1Heb per person)
Ground Cinnamon

Method

Preheat the oven to 180C.
Take the core out of each apple, share the mincemeat between the 2 apples, place in an ovenproof dish & cook for about 30 mins or until the apple is cooked.
Remove and plate up, sprinkle with the cinnamon & spoon your favourite yogurt over the apple.
Attached Images
Pete's Recipe Book-baked-apple-small-.jpg
 
Jun 28th, 2015, 06:13 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Aloo Gobi-2013

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Cinnamon Stick
1 Knorr veg. stockpot
1tsp Turmeric
1tsp Cumin
1tsp Coriander
1tbsp Sweetener
1tbsp Panch Phoron
1tbsp garam masala
2 garlic, finely chopped (s)
2 Bay leaves
200mL Hot water
300g Cauliflower florets (s)
300g Maris pipers potatoes, cut into 1cm pieces
410g Tomatoes (s)

Method

Heat a large frying pan sprayed with frylight, when hot add the Panch Phoron, cook until the seeds start to “pop”, add the onion, bay leaves, cinnamon stick, garlic & stockpot, reduce the heat & cook until the onions are soft. Add all the spices except Garam Masala & mix together, add the tomatoes, hot water & sweetener, cauliflower & potatoes, bring to the boil then reduce the heat and cook for 20-30 until the potatoes are cooked & soft, add the Garam Masala, continue to cook for 5 mins & serve in warmed dishes. Remove the bay leaves & cinnamon stick before eating.
Attached Images
Pete's Recipe Book-aloo-gobi-2013-small-.jpg
 
Jun 28th, 2015, 06:15 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s 2 Minute Eton Mess (2013)

Serves 2

Ingredients


2 Mullerlight fat free yogurt, Strawberry flavour
2 Sainsbury’s Mini meringues (0.7syn each)
150g Aldi British raspberries (s)

Method

In a dessert glass, break 1 meringue, add ½ tub of yogurt, top with ¼ of the raspberries, add the other ½ of the yogurt, top with ¼ of the raspberries, repeat with the other glass, chill & eat!
Attached Images
Pete's Recipe Book-eton-mess-small-.jpg
 
 
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