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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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Aug 5th, 2015, 06:42 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Tandoori Lamb


Serves 2

Ingredients

260g (Sainsbury’s) New Zealand Lamb neck fillet cut into 5cm chunks (p)
100g fat-free natural yogurt
3Tbsp tomato puree (s)
2Tbsp Tandoori Masala
1 cm ginger, peeled & grated
1tsp chilli powder
1tsp sea salt
2tbsp lemon juice (s)
Fresh coriander, roughly chopped
*1 cup of rice, cooked as per the package
* Handful of frozen peas (s)

Method

Place the cut lamb in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate overnight for best results.

Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lay across the dish, cook for 15-20 mins, or to your liking. Sprinkle roughly chopped coriander if you like it!
*If you want it with rice & peas then cook it to be ready when the Tandoori is cooked.

Serve on a bed of rice & peas & a side salad.
Attached Images
Pete's Recipe Book-tandoori-lamb-small-.jpg Pete's Recipe Book-tandoori-lamb-2-small-.jpg
 
Aug 5th, 2015, 06:46 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Tandoori Chicken


Serves 2

Ingredients

450g Chicken pieces cut into 5cm chunks (p)
100g fat-free natural yogurt
3Tbsp tomato puree (s)
2Tbsp Tandoori Masala Powder
1 cm ginger, peeled & grated
1tsp chilli powder (s)
1tsp sea salt
2tbsp lemon juice (s)
*1 cup of rice, cooked as per the package
* Handful of frozen peas (s)
* 1 level tbsp. reduced fat butter 4syns/2=2 syns
*1 onion (s)
* pineapple cubes (s)
* tomatoes (s)

Method

Place the cut chicken in a mixing bowl and add the yogurt, tomato puree, Tandoori powder, ginger, chilli powder, salt & lemon juice, mix together and coat the meat, leave to marinate for between 15 mins to 2 hours for best results.

Preheat the grill to max, line a baking dish with tin-foil, make up the skewers with the meat and lie across the dish, cook for 15-20 mins, or to your liking.

*If you want it with rice, onion & peas then cook the peas with 1tbsp reduced fat butter & add the chopped onion in a small pan, cook it for 20 mins, to be ready when the Tandoori is cooked.

Serve with a side salad.
Attached Images
Pete's Recipe Book-tandoori-chicken-small-.jpg Pete's Recipe Book-tandoori-chicken-2-small-.jpg Pete's Recipe Book-tandoori-chicken-3-small-.jpg
 
Aug 5th, 2015, 06:54 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Taggiatelli with Chicken

Serves 2
Ingredients
1 large carrot, finely chopped (s)
1 onion, finely chopped (s)
1 stick of celery, finely chopped (s)
400mL chopped tomatoes (s)
Handful of basil & parsley
75g/6 balls of taggiatelli
2 chicken breasts (p)
1 Knorr vegetable stock pot
1tbsp of Worcester sauce

Method

Brown the onions in a frying pan sprayed with Fry Light. Add the carrot & celery, cook for 5 mins.
Add the stock pot, tomatoes, the Worcester sauce, bring to the boil, reduce to a simmer and cook for 8-10mins. Add herbs remove from the heat and using a hand blender, reduce to a smooth constituency, return to the heat and simmer until the rest is ready.

In the meantime place the chicken breasts under the grill and cook thoroughly.

Put a saucepan of salted water on, bring to the boil and add the taggiatelli and cook for 8-10mins.

Remove the taggiatelli and drain, plate up, place the chicken on the bed of taggiatelli and cover with the sauce.

Enjoy with a salad.
Attached Images
Pete's Recipe Book-taggiatelli-chicken-small-.jpg Pete's Recipe Book-taggiatelli-chicken-2-small-.jpg
 
Aug 6th, 2015, 12:28 PM  
VeggieBev
SoSlim Newbie
 
Join Date: Aug 2015
Location: Dunfermline, Fife
Posts: 11
Likes: 3

I made your Chinese Chicken Curry recipe for my other half yesterday (not on SW) and he says it was "amazing". Thanks Pete!
 
Aug 6th, 2015, 14:18 PM  
SoggyMoggy
SoSlim Newbie
 
Join Date: Aug 2015
Location: East Midlands
Posts: 12
Likes: 4

YAY! I found you Pete! Couldn't understand why there were no new posts on Minimins... and have just found out why! Was beginning to panic as its mostly your recipes that get me through SW!

I look forward to any new ones you've posted since!
 
Aug 8th, 2015, 06:27 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Kisir (2015)
(Based on a recipe in the SW book “veggie deluxe”)
Serves 2

Ingredients

½ Tsp ground cinnamon
1 Onion, finely chopped (s)
1 Lemon, juiced (s)
120 Pomegranate seed (f)
1 Tsp Chilli or cayenne powder
2 Garlic cloves, finely crushed (s)
2 Large tomatoes finely chopped (s)
2 Bottled roasted red peppers in brine, drained, rinsed & finely chopped (s)
2 Tsp Ground cumin
2 Tbsp. tomato puree (s)
6 Spring onions, finely sliced (s)
150g Bulgar wheat
200Ml Vegetable stock
S & P
Handful of roughly chopped fresh mint

Method

Spray a large frying pan with frylight, cook onion until soft, add the tomato puree, and cook for for 2-3 mins.
Add tomatoes, turn heat to low & simmer for 5 mins. Add the stock, turn the heat up & bring to the boil, remove from the heat & add the Bulgar wheat, stir well.
Add the lemon juice, spring onions, red peppers, chilli or cayenne pepper, garlic, cumin & cinnamon. Season to taste, cover & leave to stand for 20 mins. (Keep warm on a low heat)
Mix well, add the pomegranate seeds & mint, serve warm with lemon wedges to squeeze over.
Attached Images
Pete's Recipe Book-kisir-small-.jpg
 
Aug 8th, 2015, 06:30 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Sweet Potato Chips
Ingredients
Sweet Potato
Sea Salt

Method

Preheat the oven to 200C.
Cut the unpeeled sweet potato into similar sized “chips”
Dry them on a paper towel.
Spray an oven proofed dish with Fry Light, lay the “chips” in a single row with space between them, sprinkle with sea salt, cook for 10 mins, remove from the oven and turn over, return for a further 10 mins, check if cooked as you like them, if not continue to cook until done. Remove and sprinkle with your favourite seasoning.
Attached Images
Pete's Recipe Book-sweet-potato-chips-small-.jpg
 
Aug 8th, 2015, 06:33 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Sweet Potato & Carrot Soup
Serves 4
Ingredients
*¼Ltr hot water
½tsp Hot madras curry powder
½Ltr Chicken stock made with a knorr stockpot
1 Onion, finely chopped (s)
1tsp Cumin
1 Cinnamon stick
300g Baby carrots (s)
300g Sweet Potato
* optional

Method

In a saucepan, sprayed with Fry Light, cook the onions until soft. Add the sweet potato, carrots & hot madras curry powder, cook for 10 mins then remove from the heat, take the cinnamon stick out & with a hand blender, reduce to a paste, return to the heat, season, reduce the heat to a simmer, if too thick add the water or if you like it thicker, then leave the water out, mix and leave cooking for a further 10 mins.
Plate up.
Attached Images
Pete's Recipe Book-sweet-potato-carrot-soup-small-.jpg
 
Aug 8th, 2015, 06:36 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Sweet & Sour Sauce

Serves 2

Ingredients


1Tbsp. sweetener
1Tbsp light soy sauce
1 tsp blue dragon oyster oil 1syn
1 tsp toasted sesame oil 2syn
1 spring onion, finely chopped (s)
1 garlic clove, finely chopped (s)
1 tsp “very lazy garlic (s)
1 tsp “very lazy” ginger, finely chopped
1 tsp very lazy” chilli (s)
1 tsp 5 spice
1 tbsp runny honey
3 Tbsp. water
Salt & pepper

Method

In a small frying pan, add the ingredients and over a low heat, cook, stirring from time to time to blend, season with salt & pepper. Cook until it thickens then add to the stir-fry.
Attached Images
Pete's Recipe Book-sweet-sour-sauce-large-small-.jpg
 
Aug 8th, 2015, 06:40 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Superior Tomato Soup


Serves 2

Ingredients


400g of chopped tomatoes (s)
600mL stock using a Knorr vegetable stock pot & hot water
1 Tsp tomato puree (s)
1 small onion, chopped (s)
1 small carrot, chopped (s)
1 piece of celery, chopped (s)
1 tsp “very lazy” garlic
1 tsp “Worcester sauce”

Method

Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot & Celery into small pieces and add to the pan, add the vegetable stock and garlic mix for 2 mins, stirring all the time.

Add the tomatoes and cook for a few minutes and add the stock and a few drops of Worcester sauce.

Bring to a boil then reduce heat and simmer for 20 mins then remove from the heat and using a liquidiser reduce to liquid. Add Seasoning to taste. Return to the heat for a further 10 mins.

You can also allow it to cool and reheated later, as this gives a better fuller flavour.
Attached Images
Pete's Recipe Book-tomato-soup-large-small-.jpg
 
 
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