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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, 06:11 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Chicken & Potato Curry (2015)

Serves 4

Ingredients

½ Tsp Turmeric
½ Tsp mustard seeds
½ Tsp Cumin seeds
½ Tsp Ground Cumin
½ Tsp Cinnamon
1Tbsp Hot Madras Curry Powder
1 Chilli, deseeded & finely chopped (s)
1 lemon. Juiced (s)
1 Onion, finely chopped (s)
2 Large Marie Piper potatoes (p)
3 Garlic cloves (s)
4cm Ginger, grated
100g Frozen peas (p)
400g Chopped tomatoes (s)
615g Skinless Chicken thighs (p)

Method

Cut the chicken into small pieces, put in a glass bowl, juice the lemon & pour over the chicken, add the turmeric then mix together, cover & refrigerate for at least 30 mins.
In a frying pan, sprayed with frylight, add the seeds & heat until they “pop”, add the cumin, cinnamon, curry powder, stirring to prevent them burning.
Add the garlic, ginger, chilli, onion, cook for a few minutes then add the chicken, tomatoes, mix & cook for 15 mins.
Meanwhile cut the potatoes into small cubes & cook for 5 mins then drain & add to the chicken, cover & turn the heat to low , simmer for 20 mins or until the chicken is cooked. Add the peas 5 mins before finishing.
Serve with rice of your choice.
Attached Images
Pete's Recipe Book-chicken-potato-curry-small-.jpg
 
Jun 1st, 2015, 06:12 AM  
bilsat
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Join Date: May 2015
Posts: 332
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Pete’s Cauliflower egg fried “rice” 2015

Serves 2

Ingredients

½ Cm Ginger, finely sliced 0pp
1 Tsp Chilli powder
1 Spring onion, finely sliced (s) 0pp
1 Carrot, finely sliced (s)
2 Eggs 4pp/2=2pp per person
12 Mange Tout peas (s) 0pp
50g Petit Pois peas (p) (f) 2pp
200g Cauliflower florets (s) 0pp
Light soy sauce
S & P

Method

Blitz the cauliflower in a food processer then cook in a microwave for 5 mins, remove, place in a sieve & allow to cool, set aside.
Heat up a wok, spray with frylight, when hot rapidly cook the onion, ginger, carrot, peas, cook for a few mins then add the cooled cauliflower, mix well then add the soy sauce, cook for 5 mins.
Push the ingredients to one side of the wok, break the eggs in the cleared side & cook, breaking up as it sets until you have scrambles egg, mix well with the other ingredients, cook until all the food is hot , season to taste, then serve in warmed bowls.
Attached Images
Pete's Recipe Book-califlower-rice-2-small-.jpg
 
Jun 1st, 2015, 06:13 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s (SP) Smoky Chicken (2015)

Serves 4

Ingredients

1 Red onion, finely chopped (s)
1 Garlic, crushed (s)
1 Tbsp. Smoked paprika
1 Tbsp. Tomato puree (s)
1 Tbsp. Worcester sauce
8 Chorizo slices (4 syns/4= 1 syn per person)
100g Mushrooms, cut into quarters (s)
200g Chicken stock
370g Tesco’s “Mix & Match” cauliflower, carrot & broccoli (s)
400g Mixed pulses (p)
400g Chopped tomatoes (s)
460g Chicken thighs cut into chunks (p)
S & P

Method

Pre-heat the oven to an “Eco” setting (90C).
In a cast casserole dish, sprayed with frylight, cook the cut up chicken thighs until all white, remove & set aside.
Cook the onion, garlic, chorizo, cook until soft.
Add the pulses, tomato, mushrooms, Worcester sauce, paprika, stock & tomato puree, mix well & return the chicken to the dish, cover & bring to the boil, cook for a few minutes then transfer to the oven, cook for several hours.
Boil a saucepan of water, cook the mixed veg for 8 mins for a firm crunch. Plate up.
Attached Images
Pete's Recipe Book-smoky-chicken-small-.jpg
 
Jun 1st, 2015, 06:13 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s (SP) Mini Beef Wellington (2015)

Serves 2

Ingredients

1 Tsp Dijon mustard
1 Tbsp. Cornflower (1 syn/2=0.5syn per person)
1 Knorr Veg. stockpot
1 Leek, finely chopped (s)
1 Egg, whisked smooth (p)
2 Tbsp. Quark (p) (c)
2 Beef steaks cut into 50mm x 50mm x20mm (p)
2 Bfree wraps (2 Heb/2= 1Heb per person)
2 Tbsp. water
50mL Dry white wine (2 syn/2= 1syn per person)
100g Mushrooms, finely chopped (s)
S & P

Method

Pre-heat the oven to 180C.
Heat a frying pan on a high heat, spray with frylight, sear the beef until browned on both sides, remove & set aside.
Reduce the heat, add the leek & mushrooms, cook until almost all the liquid has evaporated, add the wine & deglaze the pan.
In a small bowl mix the cornflower with the stockpot, mustard & 2 tbsp. water, add to the pan & liquidise with a hand blender to a smooth paste, cook until thickened, remove from the heat & allow cooling slightly, adding the quark & mixing well.
Place a wrap in the microwave & heat up until it’s pliable, put on a flat surface & add a Tbsp. of the mushroom/leek mix, place the beef steak on top, add a second Tbsp. of the mix, season well. Set the sauce to one side.
Bring the sides of the wrap over the top of the mixture & fold over, when completely covered, break an egg & beat then, egg wash all over, place in an oven-proof dish upside down so that the folds are on the bottom, place in the oven & cook for 20-25 mins until cooked & the wrap has browned. Remove the quark from the fridge & allow it to come to room temperature.
Reheat the sauce up, do not boil, remove from the heat & add the Quark slowly mixing each time, plate up with the beef wellington & veg of your choice, cover with the remaining sauce.
Attached Images
Pete's Recipe Book-beef-wellington-small-.jpg
 
Jun 1st, 2015, 08:16 AM  
huntress
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Looking forward to trying more of your recipes.
 
Jun 3rd, 2015, 20:13 PM  
huntress
Maintainer
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Join Date: May 2015
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Thanks for adding the pics.I love to see what the finish dish should look like.
 
Jun 3rd, 2015, 20:33 PM  
Bevziibubble
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Join Date: Jun 2013
Location: UK
Posts: 6,666
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Your recipes look amazing! Thank you for sharing
 
 
Jun 4th, 2015, 05:33 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Weetabix Muffins-2 (2014)

(Based on a recipe by Sharon Pitcher/ SW low syn meal ideas)

Makes 4 Muffins

Ingredients

¼ Tsp Cinnamon
1 Egg (p)
2 Weetabix (1 Heb)
4 Tbsp. sweetener (Aldi “pastry” sweetener)
25g Sultanas (3.5 syns/4 =0.875 syns each muffin)
150g Tub Mullerlight, any flavour of choice (c)

Method

Crush the Weetabix, separate the egg carefully, saving the white of the egg, add the other ingredients, mix well.
Whip the egg white until it forms peaks then carefully fold in to the other ingredients, using a metal spoon, share between the muffin moulds.
Cook in a pre-heated oven at 170C for 25 mins.
Attached Images
Pete's Recipe Book-muffin-cakes-3-small-.jpg
 
Jun 4th, 2015, 05:39 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s vegetable Soup (2014)

(Based on ingredients from winning the weekly raffle!)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Green pepper, finely chopped (s)
1 Courgette, finely chopped (s)
1 Tbsp. dried oregano
2 garlic cloves, finely crushed
250g Vegetable stock
326g Tin of sweetcorn, drained (s)
410g Mixed pulses in water, drained (p)
500g passata (s)
S & P

Method

In a deep saucepan, sprayed with frylight, cook the onion for a few minutes until soft, add the garlic, cook for a few minutes, and add the pepper, courgette, sweetcorn, pulses & passata.
Bring to the boil, reduce the heat, add the oregano, and season well.
Serve in heated bowls.
Attached Images
Pete's Recipe Book-vegetable-soup-small-.jpg
 
Jun 4th, 2015, 05:46 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Tomato, Leek & Carrot Soup (2014)

Serves 2

Ingredients

1 Carrot, finely grated (s)
1 Leek, sliced & finely chopped (s)
1 Onion, finely chopped (s)
1 Tbsp. Worcester sauce
1 Tbsp. Chives
300mL Vegetable stock
500g Passata (s)
S & P

Method

Cook the onion & leek in a saucepan, sprayed with frylight, until soft. Add the carrot, stock & season,
Cook for 5 mins, add the passata, stir well bring to the boil then reduce the heat & simmer for 20 mins.
Either serve as a chunky soup or liquidise for a smooth soup.
Attached Images
Pete's Recipe Book-tomato-carrot-leek-soup-small-.jpg
 
 
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