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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 1st, 2015, 05:48 AM  
bilsat
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Join Date: May 2015
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Pete’s Biryani (2015)

Serves 4

Ingredients

½ Tsp Garlic paste
½ Tsp Ginger paste
½ Tsp Garam Masala
½ Tsp Onion salt
½ Tsp Turmeric
1 Tbsp. Sweetener
1 Chilli, de-seeded & finely chopped (s)
1 Cardamom stick
2 Large onions, finely sliced (s)
100mL Fromage frais
125g Basmati rice
200mL Chicken stock
615g Skinless Chicken thighs (p)
Handful of Coriander leaves
S&P

Method

Wash the basmati rice several times until the water runs clear then cook for 8 mins, drain & set aside.
Pre-heat the oven on an “Eco” setting, (90C)
In a heavy frying pan, sprayed with frylight, cook the onions, ginger, garlic & chilli until the onions are soft. Add the sweetener, cardamom stick & spices, continue to cook, covered, until the onion has browned. Remove & set aside.
In the same frying pan, cook the chicken for 20 mins.
In a heavy casserole dish place a layer of the onions, then rice, chicken until its layered to the top, add the chicken stock & the coriander leaves, cover & cook for 1-30 to 1-45 mins on the Eco setting.
Do not open the lid until the cooking time is up, then remove the cardamom stick before serving, mix well. If there is still too much liquid, cook open on the stove until it has evaporated.
Attached Images
Pete's Recipe Book-biryani-small-.jpg
 
Jun 1st, 2015, 05:49 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Beef mince in Romaine lettuce (2015)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Knorr Dark Beef stockpot
1 Tomato, thinly sliced (s)
1 Spring onion, finely chopped (s)
1 Tbsp. Worcester sauce
2 Romaine lettuce, 1 per person, (s)
100g Wild rice
250g Lean beef mince (p)
S & P
Method
Cook the rice as per instructions on the packet.
In a frying pan, sprayed with frylight, cook the onion for 5 mins then add the mince, brown all over & break up any lumps. Add the stockpot & allow to melt, mixing to coat the mince, add the Worcester sauce, cook for 20 mins.
In the meantime cut the lettuce & wash, place on the plate, slice the tomato into thin slices & place between the lettuce, then add the spring onions.
When the rice has cooked, drain then add to the mince, mix well then place the mince in the lettuce leaves, season & enjoy.
Attached Images
Pete's Recipe Book-beef-mince-lettuce-leaves-small-.jpg
 
Jun 1st, 2015, 05:50 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Beef Mince Curry (2015)

Serves 4

Ingredients

1 Onion, finely sliced (s)
1 Knorr Dark beef stockpot
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tbsp. Hot madras curry powder
1 Tbsp. Ginger paste
1 Tbsp. Garlic paste
1 Tbsp. Tomato puree (s)
400g Chopped tomatoes (s)
500g Beef Mince (5% or less) (p)

Method

In a frying pan, sprayed with frylight, cook the onion, garlic & ginger until the onions are soft, add the mince & cook until the meat is browned all over then add the stockpot, mix until it colours the beef.
Add the spices, tomatoes & tomato puree, cook for 20 mins until the mince is cooked. Serve with your favourite rice.
Attached Images
Pete's Recipe Book-beef-mince-curry-small-.jpg
 
Jun 1st, 2015, 05:50 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Baked Bean Lasagne (2015)

Serves 4

Ingredients

1 Beef Oxo cube (0pp)
1 Onion, finely chopped (s) (0pp)
1 Tsp Dried Basil (0pp)
1 Tbsp. Worcester sauce (0pp)
6 Sainsbury’s “Basic Lasagne sheets” (f) (12/4=3pp per person)
100g Brown mushrooms, sliced (s) (0pp)
120g Mature cheddar, grated (4Hea/4=1 Hea per person) (15/4=3.75pp per person)
250g Extra lean beef Mince (p) (8/4=2pp per person)
400g Chopped tomatoes (s) (0pp)
410g Baked beans (p) (f) (10/4=2.50pp per person)
20cm x 24cm Lasagne dish (Approx size)
S & P

Method

Pre-heat the oven to 180C.
Cook the meat in a frying pan sprayed with frylight until it’s browned, crumble the Oxo cube in to the pan, add the onions & Worcester sauce, mix well cook for 5 mins until onions are soft.
Add the tomatoes, mushrooms & basil, cook for 10 mins.
Put a layer of the mince in the Lasagne dish, cover with 3 sheets of pasta, cover with baked beans, add another layer of pasta sheets, cover with the remaining mince, cover with foil & place in the oven for 20mins, remove add the cheese & return to the oven until the cheese has melted.
Attached Images
Pete's Recipe Book-lasagne-2-small-.jpg
 
Jun 1st, 2015, 05:51 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Aloo Gobi-2015

Serves 2

Ingredients

1 Onion, finely chopped (s) (0pp)
1 Cinnamon Stick
1 Knorr Veg stockpot (1pp)
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) (0pp)
300g Maris pipers potatoes, cut into 1cm pieces (3pp per person)
410g Tomatoes (s) (0pp)

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-small-.jpg
 
Jun 1st, 2015, 05:52 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s (SP) Chicken & Veg (2015)

Serves 2

Ingredients

½ Broccoli head (s)
½ Cauliflower head (s)
1 Knorr Chicken stockpot
2 Skinless chicken breasts (p)
50mL Hot water
60g Strong cheddar (2 Hea/2= 1Hea per person)
100g Frozen peas (p)
Schwartz “perfect shake” chicken herb & spice blend
S & P

Method

Sprinkle the chicken breasts with the chicken blend, coat both sides then place in a frying pan, sprayed with frylight, and cook both sides of the chicken, turning over from time to time.
Add the stockpot & hot water, continuing cooking the chicken for 20 mins.
In a saucepan, filled with hot water, cook the veg for 8 mins then drain, check that chicken is fully cooked, then plate up in an oven dish, cover with the cheese & grill until the cheese has melted.
Attached Images
Pete's Recipe Book-chicken-veg-2-small-.jpg
 
Jun 1st, 2015, 05:53 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Egg Custards (2015)



Serves 6

Free if you use your Milk as Hea


Ingredients


3 Large Eggs (p)
350mL Skimmed Milk (1Hea)
4 Heaped Tbsp sweetener
1 Teaspoon Vanilla Extract
Nutmeg

Method

Preheat the oven, set at 150c.
Warm the milk, whisk the eggs, vanilla & sweetener.
Pour the warm milk onto the eggs mixture, stirring as you go.
Pour into ramekins and sprinkle with nutmeg.

Use a tin with a wire tray inside, place the ramekins on it and fill the tin with boiling water until it is halfway up the ramekins.

Place on the middle shelf of the oven for 30 mins or until they are set.
Remove from the oven and leave on the tray until cool then transfer to the fridge to chill.
Attached Images
Pete's Recipe Book-egg-custards-5-small-.jpg
 
Jun 1st, 2015, 05:54 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Chicken Tikka (2015)

Serves 2

Ingredients

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

Method

In a glass bowl, add 1tbsp Tikka mix, yogurt, lemon juice, & 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-tikka-curry-small-.jpg
 
Jun 1st, 2015, 05:54 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Tuna Pasta Bake (2015)

Serves 2

Ingredients

Packet of Colman’s Tuna Pasta bake mix (7.5/2= 3.75 syns per person) (2pp per person)
60g Cheddar cheese (2Hea/2= 1Hea per person) (3pp per person)
100g Pasta (1pp per person) (white, cooked)
112g (drained weight) Tin of tuna in spring water (1pp per person)
250ml Skimmed milk (4.5/2=2.25 syns per person) (1pp per person)

Method

Cook the pasta following the directions on the packet, when cooked drain & set aside.
In the meantime mix the “Colman’s” with a small amount of the milk, to make a paste then add the rest of the milk, in a saucepan bring to the boil then add the drained pasta & tuna, stir together for 1 min with the heat on a simmer until it thickens, share between 2 heatproof shallow dishes & sprinkle over with the cheese.
Place under the grill & melt the cheese to your liking, serve with a side salad.
Attached Images
Pete's Recipe Book-tuna-pasta-bake-2-small-.jpg
 
Jun 1st, 2015, 05:55 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Sweet Potato & Leek soup (2015)


Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Knorr Vegetable stockpot
1 Leek, chopped into small pieces (s)
2 Sweet potatoes, peeled & chopped into cubes
500ml cold water
S & P

Method

In a deep saucepan, sprayed with frylight, cook the onion until soft; add the leek, sweet potato & stockpot.
Mix well until stockpot has melted, add 500ml cold water, bring to the boil, reduce heat & cook for 20 mins.
Remove from the heat & using a hand blender, reduce to a smooth soup, season to taste.
Attached Images
Pete's Recipe Book-sweet-potato-leek-soup.jpg
 
 
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