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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, 06:03 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Nacho-style Feast (2015)

(Loosely based on a recipe in SW mag May/June 2015)

Serves 2

Ingredients

1 Knorr Dark Beef stockpot
1 Onion, finely chopped (s)
1 Red pepper, deseeded & finely sliced (s)
*1 Green Jalapeno chilli, finely chopped (s)
1 Tbsp Cumin
1 Tbsp Paprika
1 Tbsp Seasoning for your potatoes
2 Fresh tomatoes, cut into small cubes (s)
2 large Maris piper potato, Cut into wedges
2 garlic cloves (s)
2 Tbsp Fajita seasoning
60g Mature cheddar (2 Hea/2=1 Hea per person) or 6 syns per person if not used as a Hea
250g 5% or less Beef mince (p)
400g Chopped tomatoes (s)
*= optional

Method

Preheat the oven to 180C.
Cook the wedges for 5 mins in water then drain, place on an oven tray & spray with frylight then season with seasoning of your choice. Cook for 30 mins in the oven.
In a frying pan, sprayed with frylight, cook the onions until soft, add garlic, pepper & spices for 5 mins add the mince , chopped tomatoes & stockpot, cook until the liquid has almost gone. Remove from the heat.
In a shallow bowl, tip the mince in then add the fresh tomatoes all over, place the wedges around the edge, add the Jalapeno chilli if used, then sprinkle the cheese all over, put under a hot grill for 10 mins or until the cheese has melted.
Attached Images
Pete's Recipe Book-nacho-5-small-.jpg
 
Jun 1st, 2015, 06:04 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Mushroom & Tarragon Chicken (2015)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Knorr chicken stockpot
1.5 Tsp Dried tarragon
1 Tbsp. Dijon mustard
1 Tbsp. Tomato puree (s)
125mL White wine vinegar
125g Quark
125g Mushrooms (s)
360g Chicken breast, cut into chunks (p)
S & P

Method

In a frying pan, sprayed with frylight, cook the chicken until browned, remove & set aside.
Cook the onions until soft, add the mushrooms, stockpot, mustard and white wine vinegar, return the chicken to the pan, and cook on a medium heat for 20 mins.
Remove from the heat & add the quark, (previously removed from the fridge & allowed to come to room temperature) 1 tbsp at a time & mix before adding more, sprinkle with the tarragon & serve with rice of your choice.(use fresh tarragon if preferred)
Attached Images
Pete's Recipe Book-mushroom-tarragon-chicken-small-.jpg
 
Jun 1st, 2015, 06:05 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Meatballs with beans in a spicy sauce (2015)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1 Red Pepper, cut into strips (s)
1 Tbsp. Oregano
8 SW meatballs (p)
100g Spaghetti (f)
400g Chopped tomatoes (s)
400g Baked beans (p) (f)

Method

In a frying pan, sprayed with frylight, brown the meatballs then set aside, keeping them warm.
Preheat the oven to 90C (or Eco setting)
In a casserole dish, sprayed with frylight , cook the onion for 5 mins until soft, add the chilli, continue cooking for a further 5 mins then add the pepper, tomatoes, beans & oregano. Cook for a few minutes then add the pre-cooked meatballs, bring to the boil then reduce the heat to a simmer, cook for a few minutes then put in the oven for 3-4 hrs.
Cook the spaghetti 10 mins before you plan to eat, following the instructions on the package.

(You can also cook on a cooker ring at a medium heat for about 30 mins until all the food is hot!)
Attached Images
Pete's Recipe Book-meatballs-beans-small-.jpg
 
Jun 1st, 2015, 06:05 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Macaroni Cheese & Broccoli bake (2015)


Serves 2

Ingredients

½ tsp English mustard
1 Broccoli head, cut into florets (s)
60g Strong cheddar cheese (2Hea/2= 1Hea per person)
100g Macaroni pasta
395g ASDA smart price macaroni cheese (3 Syn/2=1.5syn per person)
S&P

Method

Empty the contents of the macaroni cheese into a food processor & reduce the contents to a paste.
Boil a saucepan of water, when hot add the macaroni & broccoli, cook for 10 mins, drain & set aside.
In a mixing bowl, mix all the ingredients together, keeping half of the cheese.
Pre-heat the oven to 180C & prepare an oven-proof pasta dish, empty the contents of the mixing bowl into the pasta dish & cook for 20 mins, covered for the first 10 mins, sprinkle the remaining cheese & cook for a further 10 mins until the topping has started to turn brown.
Attached Images
Pete's Recipe Book-maccaroni-brocolli-bake-small-.jpg
 
Jun 1st, 2015, 06:06 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Lamb Keema (2015)

Serves 4

Ingredients

½ Lemon juice (s)
½ Turmeric
1 Onion, finely sliced (s)
1 Knorr Curry flavourpot (2 syns/4=0.5 syn per person)
1 Knorr Vegetable stockpot
2 Garlic cloves, crushed (s)
2 Chillies (s)
4cm Ginger, grated
100g Frozen peas (p)
400g Chopped Tomatoes (s)
400g Lean lamb mince (p)
(Waitrose essential British lamb mince lean typically 10% fat) (0.5 syn per 100g)
(Tesco lean lamb mince less than 16% fat) (3.5 syn per 100g)
Handful of fresh Coriander

Method

In a frying pan, sprayed with frylight, cook the onion until soft, add the garlic, chilli, turmeric & ginger, cook for a few minutes, add the stockpot & mix, add the mince & cook until its browned, braking up any lumps. Add Flavourpot & mix.
Add the tomatoes & cook for 20-25 mins until the mince is cooked; add the coriander, peas & lemon juice.
Serve with rice & veg. of your choice.
Attached Images
Pete's Recipe Book-lamb-keema-2-small-.jpg
 
Jun 1st, 2015, 06:07 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Egg, Curry, Rice (2015)

Serves 2

Ingredients

1 Knorr Chicken stockpot + 150mL Hot water
1 Tbsp. Sweetener
2 Red onions, sliced (s)
2 Tbsp. Hot madras curry powder
4 medium size eggs (p)
100g Long grain rice (f)
400g Chopped tomatoes (s)

Method

Boil the eggs for 5 mins then cool rapidly, set aside.
In a frying pan, sprayed with frylight, cook the onions until soft. Add the madras curry powder & mix, cook for 5 mins then add the tomatoes & sweetener bring to the boil, cover, then reduce the heat to a simmer, cook for 20 mins.
In the meantime cook the rice as per instructions on the package, drain, cover & steam until the curry is ready.
Carefully shell the eggs & cut from top to bottom, plate up.
Attached Images
Pete's Recipe Book-egg-curry-rice-small-.jpg
 
Jun 1st, 2015, 06:07 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Chicken, Beef mince & Wedges (2015)

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Knorr dark beef stockpot
1 Tomato, thinly sliced (s)
1 Lettuce leaf, cut into 4 (s)
2 Chicken breasts, butterflied (p)
3 Maris piper potatoes cut into wedges
60g Cheddar (2 Hea/2= 1Hea per person)
250g Lean beef mince (p)

Method
Pre-heat the oven to 180C.
Cut each Chicken breast horizontally, open up (butterflied), cover with Clingfilm then using a rolling pin, tap the chicken to an even thickness, in a small pan cook each breast until browned, turn over & repeat, remove & keep warm.
Cut the potatoes into wedges & place in water, bring to the boil, cook for 5 mins, drain, then place on a tray in a single layer, spray with frylight, add seasoning of your choice. Cook for 20-25 mins.
In a frying pan, cook the onion until soft, add mince & brown, add the stockpot & mix, cook for 20-25 mins.
Plate up with the chicken on the bottom, add the lettuce leaf, and mince on top of the chicken, the tomato on top of that.
Sprinkle the cheese over the mince then put under a hot grill until the cheese melts, add the wedges.
Attached Images
Pete's Recipe Book-chicken-mince-burger-small-.jpg
 
Jun 1st, 2015, 06:09 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Chicken in 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)
3 Maris piper potatoes
6 SW meatballs (p)
200g Pasta of your choice (f)
360g Chicken thighs (p)
400g Chopped Tomatoes (s)

Method

Fry the chicken in a frying pan, sprayed with frylight, until browned, set aside.
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.
Add the chicken, bring to the boil then reduce to a simmer, add the tomato puree, cook for 20mins or until thickened.
Boil the potatoes for 5 mins, drain then spread in a single layer on a tray, spray with frylight, add seasoning of your taste then cook for 25 mins at 180C.
Attached Images
Pete's Recipe Book-chicken-ragu-sauce-small-.jpg
 
Jun 1st, 2015, 06:10 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Chicken curry with spinach (2015)

Serves 2

Ingredients

1 Onion, finely sliced (s)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tsp Madras curry powder
1 Tbsp. Tomato puree (s)
1 Tbsp. Sweetener
120g Frozen spinach (s) (c)
200g Fat free Normandy Fromage Frais (c)
400g Chopped tomatoes (s)
400g Chicken thighs cut into small pieces (p)

Method

In a bowl, mix together all the spices, fromage frais & the chicken until fully mixed, cover & place in the fridge for at least 1Hr.
In a frying pan, sprayed with frylight, cook the onion until soft, add the chilled chicken & stir together (the fromage frais may split, don’t worry) cook for 10 mins then add the tomatoes, sweetener & tomato puree, cook for 20 mins until the liquid has thickened & the liquid has almost gone.
In the microwave cook the spinach for 4 mins, drain, when all water has drained add to the chicken, mix completely, then serve with veg of your choice.
Attached Images
Pete's Recipe Book-chicken-curry-spinach-small-.jpg
 
Jun 1st, 2015, 06:11 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Chicken Curry with egg fried rice (2015)

Serves 2

Ingredients

1 Onion, finely chopped
1 Chilli, de-seeded, finely chopped
1 Spring onion, finely sliced
1 Knorr Chicken stockpot
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Coriander
1 Tbsp. Hot madras curry powder
1 Tbsp. Light soy sauce
2 Garlic cloves, crushed
2 Eggs
100g Long grain rice
200mL Chicken stock
250g Pre-cooked chicken chunks
400g Chopped tomatoes
Handful of frozen peas

Method

Cook the rice as per packet instructions, drain in a sieve, cover & set aside, allow to cool.
In a frying pan, sprayed with frylight, cook the onions until soft, add the chilli & garlic, cook for a few mins, add the spices & mix well, cook for 5 mins, add the chicken, cook for a few mins then add the tomatoes & stock, bring to the boil then reduce the heat to a simmer, cover & cook for 30 mins until the chicken is cooked.
In a wok, sprayed with frylight, cook the rice for a few minutes, adding light soy sauce to help prevent it sticking & for flavour, add the spring onion & peas, mix well, push the rice to one side of the wok, crack the two eggs in the empty part of the wok & cook, breaking up as it cooks until it looks like scrambled egg then mix with the rice.
Cook until the rice is fully heated, plate up & add the chicken curry.
Attached Images
Pete's Recipe Book-chicken-curry-egg-dried-rice-small-.jpg
 
 
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