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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, 05:56 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s SW Meatballs in onion gravy with mash, peas & carrots (2015)

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Knorr beef stockpot
1 Tbsp. Sweetener
2 carrots, thinly sliced (s)
2 large potatoes, boiled & mashed
6 SW meatballs (p)
100g frozen garden peas (f)
150mL boiling water
250g pot of Fromage frais (c)
S & P

Method

Peel, cut & boil the potatoes, for 20mins then mash.
In a frying pan, sprayed with frylight, cook the meatballs while you make the onion gravy.
Cook the onions in a saucepan, sprayed with frylight, until soft, add a Knorr beef stockpot & 150mL of boiling water, add the sweetener, meatballs, bring to the boil then simmer while waiting for the potatoes to cook.
In a saucepan of water, cook the carrots for 10 mins, adding the peas after 5mins drain & set aside, keeping warm.
Add Fromage frais a Tbsp. at a time to the mash until it’s as smooth as you like!
Plate up, season & enjoy……
Attached Images
Pete's Recipe Book-meatballs-mash-peas-carrots-small-.jpg
 
Jun 1st, 2015, 05:56 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Sticky Pork Ribs with egg fry rice (2015)

Serves 2

Ingredients for Ribs

1 Tbsp. Chinese 5 spice
1 Tbsp. grated ginger
1 Tbsp. Apple Vinegar
1 Garlic cloves, finely chopped (s)
3 Tbsp. Honey (7.5 syns/4= 1.8syns per person)
150ml passata (s)
400g Pork rib rack (28syns/4=7 syns per person)

Method

Cut the rack of ribs into individual ribs.
Mix all the ingredients in a bowl & drop the ribs in, marinate for as long as possible.
Pre heat the oven to 200C.
Using a roasting tin add a small amount of water to help keep the ribs moist then place a wire rack either in the tin or on the top & place the ribs on top, cook for 10 mins then remove & turn over, coat with the remaining marinade then return to the oven for a further 10 cooking, repeat until the marinade has all gone & the ribs are sticky.

Ingredients for Egg fried rice

3 Eggs (p)
50g Frozen peas (p) (f)
100g Easy cook rice

Method

Pre-cook the rice, drain then set aside & allow it to cool.
When you have put the ribs in for their last 10 mins then heat a wok up, add frylight, when hot break the eggs in.
Using a wok scoop keep on turning the eggs until they are all broken up & they are all scrambled.
Now add the rice & keep stirring until mixed then add the peas, cook until the rice is hot then serve with the ribs.
Attached Images
Pete's Recipe Book-sticky-pork-ribs-small-.jpg
 
Jun 1st, 2015, 05:57 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Spicy Mexican meatballs (2015)

Serves 4

Ingredients

1 Chilli. Deseeded & finely sliced (s)
1 Red pepper, finely sliced (s)
1 Garlic, finely chopped (s)
1 Onion, finely chopped (s)
1 Knorr Mexican Flavourpot (1.5 syns/4=0.375 syns per person)
1 Tbsp. Tomato puree (s)
12 SW meatballs (p)
200g Pasta of choice (f) I used Armoniche.
400g Chopped tomatoes (s)
400g Baked beans (p) (f)
400g 5 bean salad (p) (f)


Method

In a saucepan, sprayed with frylight, cook the meatballs until browned all over, set aside & keep warm.
Pre-heat the oven to (Eco) or 90C.
In a casserole pan, sprayed with frylight, cook the onion, garlic, chilli & red pepper until soft.
Add the tomatoes, beans & 5 salad, mix.
Add the Mexican flavourpot, bring to the boil then add the meatballs & cook for at least 1 hr.
Cook the pasta as per the instructions on the package. Plate up.
Attached Images
Pete's Recipe Book-meatballs-beans-small-.jpg
 
Jun 1st, 2015, 05:58 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Spicy Louisiana Chicken (2015)

Serves 2

Ingredients

1 Lemon, juiced (s)
1 Onion, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1 Tbsp. Tomato puree (s)
1 Tbsp. Tabasco
2 Garlic, finely chopped (s)
2 Tbsp. Schwartz perfect shake chicken herb & spice blend
400g Chopped tomatoes (s)
615 g Skinless Chicken thighs (p)

Method

In a frying pan, sprayed with frylight, cook the onion, chilli & garlic until soft.
Add chicken, lemon juice & chicken spice.
Cook for several minutes until the chicken has changed to white, add the tomato, tomato puree & add tabasco to taste.
Attached Images
Pete's Recipe Book-louisiana-chicken-small-.jpg
 
Jun 1st, 2015, 05:59 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Roasted Butternut Squash with savoury rice (2015)

Serves 2

Ingredients

1 Medium size butternut squash (s) (0pp)
1 Tsp Olive oil (2 syns/2=1 syn per person) (1pp)
120g Sainsbury’s Golden vegetable savoury rice (2pp per person)
S & P

Method

Preheat the oven to 180C.
Cut the butternut squash in half, lengthways, scoop out the seeds. Using a spoon, scoop out the flesh until the sides are about 1cm thick, using a food brush, coat the inside of the squash with olive oil, place on an oven tray, cook for 30-40 mins until the squash has browned.
Cook rice as per instructions on packet.
Remove squash from oven; add rice to one half, Season with S & P
Return to the oven & cook for a further 10 mins, serve while hot.
Attached Images
Pete's Recipe Book-butternut-squash-savoury-rice-small-.jpg
 
Jun 1st, 2015, 05:59 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Roasted Butternut Squash (2015)

Serves 2

Ingredients

1 Onion, finely chopped (s) (0pp)
1 Garlic, finely chopped (s) (0pp)
1 Knorr dark beef stockpot (1pp)
1 Medium size butternut squash (s) (0pp)
1 Tsp Olive oil (2 syns/2=1 syn per person) (1pp)
120g 5% beef mince (p) (2pp per person)
120g Sainsbury’s Golden vegetable savoury rice (2pp per person)
400g Chopped tomatoes (s) (0pp)
Bouquet garni
S & P

Method

Preheat the oven to 180C.
Cut the butternut squash in half, lengthways, scoop out the seeds. Using a spoon, scoop out the flesh until the sides are about 1cm thick, using a food brush, coat the inside of the squash with olive oil, place on an oven tray, cook for 30-40 mins until the squash has browned.
At the same time, in a frying pan sprayed with frylight, cook the onion & garlic for a few mins until the onion is soft.
Add mince, cook until browned, add stockpot, and mix well. Add tomatoes, bouquet garni, cook for 25 mins.
Cook rice as per instructions on packet.
Remove squash from oven; add rice to one half, mince to the other, remembering to remove the bouquet garni! Season with S & P
Return to the oven & cook for a further 10 mins, serve while hot.
Attached Images
Pete's Recipe Book-butternut-squash-small-.jpg
 
Jun 1st, 2015, 06:00 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Roast Pepper & Ginger Soup (2015)

Serves 4

Ingredients

1 Onion, finely chopped, finely chopped (s) (0pp)
1 Garlic clove, finely chopped (s) (0pp)
2 Red peppers, roasted & cut into pieces (s) (0pp)
3cm Cube of root ginger, finely chopped (0pp)
200ml Vegetable stock
400g Chopped tomatoes (s) (0pp)
S & P


On a gas cooker roast the peppers until they are blackened all over, pop in a plastic bag & seal for 5 minutes then rub the skin off through the bag, remove & cut the flesh off, throwing the centre stork & seeds away.
In a saucepan, sprayed with frylight, cook the onion for 5 mins add the garlic & ginger, cook for a further 5 mins then add the tomato, peppers & stock, mix well then bring to the boil.
Cover & reduce the heat to a simmer & cook for 20 mins. Remove from the heat; season & using a hand blender reduce to a smooth soup, serve in warmed soup bowls.
Attached Images
Pete's Recipe Book-pepper-tomato-ginger-soup.jpg
 
Jun 1st, 2015, 06:01 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Ragu sauce (2015)

Serves 4

Ingredients

1 Onion, finely chopped
1 Carrot, grated (s)
1 Knorr stockpot
1 Tsp Dried basil
1 Tbsp. Tomato purees (s)
1 Tbsp. Sweetener
3 Garlic, crushed (s)
400g Chopped Tomatoes (s)
500mL Passata (s)

Method

In a frying pan, sprayed with frylight, cook the onion for 5 mins, add the garlic & cook for 2 mins, add the stockpot & dissolve. Add the carrot, tomatoes, passata & sweetener, sprinkle over with the basil.
Bring to the boil then reduce to a simmer, add the tomato puree, cook for 20mins or until thickened.
Serve with meatballs & pasta.
Attached Images
Pete's Recipe Book-meatballs-ragu-sauce-small-.jpg
 
Jun 1st, 2015, 06:01 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Pastitsio (2015)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Garlic, finely chopped (s)
1 Oxo vegetable stock cube
½ Tsp Ground cinnamon
½ Tsp English mustard
1 Tbsp. Balsamic vinegar
1 Tbsp. Dried oregano
2 Tbsp. Tomato puree (s)
4 Eggs (p)
60g Cheddar, grated (2Hea/4=0.5 Hea per person or 12 syns/4=3 syns per person)
50g Quark (p) (c)
300g Macaroni (f)
300g Frozen spinach (s) (c)
400g Lean lambs mince (p)
400g Chopped tomatoes (s)

Method

Preheat the oven to 180C.
In a pan, sprayed with frylight, cook the onion & garlic until soft; add mince, cooked until browned.
Sprinkle with Balsamic vinegar, add the stock cube, oregano, cinnamon, mix well then add tomatoes & tomato puree, cook for 20 mins until the meat is cooked & the liquid has thickened.
Defrost the spinach.
Cook the macaroni as per the package instructions, drain then tip in a bowl, add the eggs, mustard & quark, mix together.
In a lasagne dish spread a layer of the pasta, add a layer of the mince, spinach & a final layer of macaroni, cover with the cheese & cook for 20-30 mins until the cheese has melted.
Attached Images
Pete's Recipe Book-pastitssio-2-small-.jpg
 
Jun 1st, 2015, 06:02 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Pasta, Bacon & Cheese bake (2015)

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Chilli (s)
1 Knorr Vegetable stockpot
1 Tbsp. Dried Oregano
4 Slices of Bacon, cut into small pieces (p)
60g Cheddar, grated (2Hea/2=1Hea per person) Or (12 syns/2=6 syns per person)
75g Pasta
100g Mushrooms, sliced (s)
400g Chopped tomatoes (s)
S&P

Method

In a saucepan of boiling water, cook the pasta “al dente” (5-8 mins), drain & set aside.
In a frying pan, part-cook the bacon for 5 minutes, remove & set aside.
In the same frying pan, sprayed with frylight, cook the onion & chilli until soft, add the stockpot & mix well. Add the bacon & the mushrooms; cook until the mushrooms are soft. Add the pasta, herbs, salt & pepper, cook until almost all the liquid has been absorbed, and sprinkle with the cheese then place under a hot grill until the cheese has melted.
Attached Images
Pete's Recipe Book-pbc-bake-6-small-.jpg
 
 
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