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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 8th, 2015, 06:43 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Superior Tomato Soup-2


Serves 2

Ingredients


400g of chopped tomatoes (s)
600mL stock using a vegetable stock cube
1 small onion, finely chopped (s)
1 small carrot, finely chopped (s)
1 stick of celery, finely chopped (s)
1/8 sweet red pepper, finely chopped (s)
1 tsp “very lazy” garlic
1 tsp “Worcester sauce”
1 tbsp sweetener

Method

Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot, sweet pepper & 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 to the stock and cook for a few minutes and add 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 and sweetener to taste. Return to the heat for a further 10 mins.
Attached Images
Pete's Recipe Book-superier-soup-2-large-.jpg
 
Aug 8th, 2015, 06:46 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Superior Tomato Soup-3


Serves 2

Ingredients


400g of chopped tomatoes (s)
600mL stock using a vegetable stock cube
350mL passata (s)
1 small onion, finely chopped (s)
1 stick of celery, finely chopped (s)
1 tsp”very lazy” chilli
1 tsp “very lazy” garlic
1 tsp garlic salt
1 tsp “Worcester sauce”
1 tbsp sweetener

Method

Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Add the celery to the pan, purr the passata into the pan and mix together, add the vegetable stock and garlic salt, mix for 2 mins, stirring all the time.

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

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.
Attached Images
Pete's Recipe Book-tomato-soup-3-small-.jpg
 
Aug 8th, 2015, 06:53 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s super easy sweet & sour



Serves 4

Ingredients

400g Tin of chopped tomatoes (s)
2Tbsp. of vinegar
330g/1 can of Fanta ZERO
1/2 pepper, chopped (s)
1 onion, chopped (s)
1 carrot, chopped (s)
200 tin of Pineapple, chopped (5 syns per tin)
0r 180g….4Heb/4=1 Heb
season with salt & pepper
Method

Chop the onion, pepper, carrot & pineapple as small as possible.

Add ingredients to a saucepan and simmer until thickened and hot. Season with salt & pepper .

Serve on a bed of rice with stir-fry pork or chicken.
Attached Images
Pete's Recipe Book-easy-sweet-sour-small-.jpg
 
Aug 8th, 2015, 06:56 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Summer Surprise

Ingredients

Fruit of the season
Weight Watchers 400g wholemeal bread
Robinsons Apple & Blackcurrant Concentrate (no added Sugar)

Method

Wash any fruit that you have collected and dry except strawberries.

In a saucepan put 1 cup / 250ml of Robinsons Apple & Blackcurrant concentrate (no added Sugar) undiluted, bring to the boil for a minute then add the fruit but not strawberries. Cook for about 3 minutes then tip into a sieve, this will extract more juice from the fruit.

Prepare your dishes by covering the base & sides with clingfilm, this will aid removal later.
Cut and place your wholemeal bread with crusts removed in the base and then cut wedge shaped pieces to go around the side.

Dip each piece in the juice then lay out in the dish starting with the base, make sure that you cover the whole area of the dish.

Add the fruit and the strawberries until it reaches the top then fit a piece of bread on the top, add any extra juice to ensure the top is completely covered in juice. (This will now be proud of the dish)

Place a weight on the dish and place in the fridge for several hours.

To remove open the clingfilm and tip upside down, carefully lift the dish off then remove the clingfilm and dispose of it.

Enjoy!
Attached Images
Pete's Recipe Book-summer-pudding-1-small-.jpg
 
Aug 8th, 2015, 07:03 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Summer Salad-2
Serves 2
Ingredients
1 Tomato per person, quartered (s)
1 Spring Onion per person, sliced (s)
1 Boiled Egg per person (p)
5cm of cucumber per person, sliced & cubed (s)
5 sliced of wafer thin honey roast ham per person (p)
6 Pre-cooked salad potatoes per person

Rice Salad

1 Tomato cut into cubes per person (s)
1 Spring Onion, sliced per person (s)
1 Celery, cut into small cubes (s)
1 Tbsp sweet chilli sauce (1 syn)
5cm Cucumber, cut into small pieces (s)
100g Cooled cooked rice
Method

Boil the egg for 5 mins, peel and slice, set aside.
Cut the lettuce, cube the cucumber, slice the spring onion & plate up, add the potatoes, ham & egg. Make a rice salad if required. Use pre-cooked rice, allowed to cool, add chopped veg, drizzle with sweet chilli sauce, season & mix well.
Attached Images
Pete's Recipe Book-summer-salad-small-.jpg Pete's Recipe Book-summer-salad-2-small-.jpg
 
Aug 8th, 2015, 07:07 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Summer Salad
Serves 2
Ingredients
1 Pack of Ainsley’s Moroccan Medley Couscous (1.5/2=.75 syn)
1 Pack of Salad Cress (s)
1 Tomato per person, quartered (s)
1 Spring Onion per person, sliced (s)
1 Boiled Egg per person (p)
* 1 Tbsp Pickle (1 syn)
5cm of cucumber per person, sliced & cubed (s)
5 sliced of wafer thin honey roast ham per person (p)
25g Low Fat Cheddar per person(3 syn) or 45g= 1 Hea
Or
25g Full Fat Cheddar per person(5 syn) or 30g= 1 Hea

Method

Boil the egg for 5 mins, peel and slice, set aside.
Cut the lettuce, cube the cucumber, slice the spring onion & plate up, add the ham, egg & cress, sprinkle the cheese over the plate.

* add pickle if liked.
Attached Images
Pete's Recipe Book-summer-salad-3-small-.jpg
 
Aug 8th, 2015, 11:19 AM  
PurpleJ
SoSlim Star
 
Join Date: Jul 2015
Location: Wales
Posts: 1,797
Likes: 583

ooh will keep an eye on this thread - great idea!
 
 
Aug 10th, 2015, 23:03 PM  
Quins
SoSlim Rising Star
 
Join Date: Aug 2015
Posts: 170
Likes: 57

Hi Pete, good to see another minimin veteran! I'd forgotten about fanta sweet n sour chicken, a proper old school.
 
Aug 11th, 2015, 14:48 PM  
MummyEm
Socially Shy
 
Join Date: Aug 2015
Posts: 4
Likes: 0

Amazing thread! Will be using these
 
Aug 19th, 2015, 06:43 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Herby Crust Chicken (2015)
(Based on a Knorr website recipe)
Serves 2
Ingredients
1 Slice Wholemeal bread reduced to breadcrumbs (½ Heb /2= ¼ Heb per person)
1 Knorr herb flavour pot (1.5 syn/2= 0.75 syn per person)
2 Chicken breasts (p)
60g Cheddar, grated (2 Hea/2=1 Hea per person)

Method

Using a slice of wholemeal bread, reduce to breadcrumbs in a mini food chopper, tip in a glass bowl along with the grated cheese & the flavourpot, and mix well.
Pre heat the oven to 160C (fan) 170C conventional.
Cut small nicks in the chicken breasts, split the mix between the 2 chickens, covering as much of the chicken as possible.
Place the chicken in a shallow oven proof tray, sprayed with frylight.
Cook for 30 mins or until the chicken is fully cooked.
Attached Images
Pete's Recipe Book-herby-chicken-small-.jpg
 
 
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