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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, 05:34 AM  
bilsat
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Pete's Recipe Book

Pete’s SW Sausages, Onion gravy & noodles (2015)

Serves 2

Ingredients

1 Knorr dark beef stockpot
1 leek, finely sliced (s)
1 Tsp Sweetener
1 Tsp Balsamic vinegar
1 Tbsp. dried parsley
2 Red onions, finely sliced (s)
4 SW sausages cut into two (p)
100ml water
150g Spaghetti or noodles (f)
400g Chopped tomatoes (s)
S & P

Method

In a frying pan, sprayed with frylight, cook the sausages for 5 mins, turning several times; add the onions, leeks & parsley mix well.
Add the stockpot, 100ml water & cook until the liquid has been reduced, add the tomatoes, sweetener & balsamic vinegar, reduce heat & simmer for 20 mins.
Cook the spaghetti or noodles as per the packet instructions.
Plate up.
Attached Images
Pete's Recipe Book-sw-sausages-onion-gravy-small-.jpg
 
Jun 1st, 2015, 05:35 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Spicy Spanish Pasta (2015)

Serves 2

Ingredients

1 Red pepper, finely sliced (s)
1 Chilli, deseeded & finely chopped (s)
1 Tbsp. Paprika
1 Tbsp. Parsley
2 Garlic cloves (s)
2 Red onions, finely sliced (s)
6 Mushrooms, finely sliced (s)
100g Penne (f)
400g Chopped tomatoes (s)
500g Passata (s)
S & P

Method

In a frying pan, sprayed with frylight, cook the onions until soft, add the chilli, garlic & pepper & cook for a few minutes.
Add the tomatoes, mushrooms, parsley & passata then simmer for 20 mins. Add the paprika & cook for a further 10 mins. Season to taste.
In the meantime boil some water & cook the penne for 10 mins, drain then plate up.
Attached Images
Pete's Recipe Book-spicy-spanish-pasta-small-.jpg
 
Jun 1st, 2015, 05:35 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Pulled Pork Bap (2015)

Serves 6 people

Ingredients

½ Tsp Dried thyme
1 Tbsp. Sweetener
1 Tbsp. Worcester sauce
1 Tbsp. Dark soy sauce
1 Tbsp. Tomato puree
1 Tbsp. Balsamic vinegar
1 Tbsp. Cider vinegar
1 Tbsp. Apple sauce 6syns/6=1 syn per person (0pp)
1 Onion, sliced (s) (0pp)
4 Tbsp. Water
6 Tesco Giant wholemeal baps (82g) 57syns/6= 9.5 syns per person (6pp per person)
750g---1 Kg Pork shoulder or leg (p) (4pp based on 125 g per person)
S & P

Method

Pre-heat the oven to 90C or “Eco” setting.
In a casserole pan, sprayed with frylight, cook the onion then add the other ingredients, bring to the boil and cook until it starts to thicken. Add more water if you need more liquid.
Carefully remove the string ties, cut as much fat off as possible then tie together again, place in the liquid, cover all over & cook for several hours on a low light until it can be pulled apart.
Cut the bap open & fill up, top with the apple sauce if required. Serve with a side salad.
Attached Images
Pete's Recipe Book-pulled-pork-bap-small-.jpg
 
Jun 1st, 2015, 05:36 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Pulled Pork (2015)

Serves 6-8 people

Ingredients

½ Tsp Dried thyme
1 Tbsp. Sweetener
1 Tbsp. Worcester sauce
1 Tbsp. Dark soy sauce
1 Tbsp. Tomato puree
1 Tbsp. Balsamic vinegar
1 Tbsp. Cider vinegar
1 Onion, sliced (s) (0pp)
4 Tbsp. Water
750g---1 Kg Pork shoulder or leg (p) (4pp based on 125 g per person)
S & P

Method

Pre-heat the oven to 90C or “Eco” setting.
In a casserole pan, sprayed with frylight, cook the onion then add the other ingredients, bring to the boil and cook until it starts to thicken. Add more water if you need more liquid.
Carefully remove the string ties, cut as much fat off as possible then tie together again, place in the liquid, cover all over & cook for several hours on a low light until it can be pulled apart.
Attached Images
Pete's Recipe Book-pulled-pork-small-.jpg
 
Jun 1st, 2015, 05:37 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s “Pizza” (2015)

Serves 2

Ingredients

1 Tbsp. Parsley
1 Tbsp. Cornish salt & pepper
2 Maris piper potatoes (size of an apple) Grated
60g Strong cheddar cheese (2Hea/2=1 Hea per person)

Method

Grate the potatoes into a bowl, tip onto a clean towel, twist tightly to remove the liquid, empty into a pancake pan, sprayed with frylight, press flat, cook on a medium heat, season well until the potato is free to move on the pan, turn over & repeat. Cover with ingredients of your choice & place under a hot grill until the cheese has melted, remove & with a pizza cutter, plate up.
(This one is experimental so only had cheese on it & served with beans & a egg, future ones will be thicker, with pineapple or chorizo sausage etc…)
Attached Images
Pete's Recipe Book-pizza-1-small-.jpg Pete's Recipe Book-pizza-2-small-.jpg Pete's Recipe Book-pizza-5-small-.jpg Pete's Recipe Book-pizza-6-small-.jpg Pete's Recipe Book-pizza-7-small-.jpg
 
Jun 1st, 2015, 05:38 AM  
bilsat
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Join Date: May 2015
Posts: 332
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Pete’s Peanut Butter Curry (2015)

(Updated for 2015)

Not suitable for people with nut allergies


Serves 4

Ingredients

1 Onion, cut thinly (s)
1 chilli, deseeded & finely chopped (s)
1 Tsp cumin
1 Tsp coriander
1 Tsp turmeric
1 Tbsp. madras curry powder
1 Tbsp. tomato puree (s)
1 Tbsp. sweetener
1 Tbsp. Garlic paste (s)
1 Tbsp. Ginger paste
2 Level Tbsp. smooth/crunchy peanut butter 9syns/4=2.25syns each person
200mL Chicken stock
400g Chopped tomatoes (s)
615g Skinless chicken thighs, cut into chunks (p)










Method

In a frying pan sprayed with Fry Light, cook the onion, garlic, ginger & chilli until soft.
Add the cumin, turmeric, coriander & madras curry, cook for 2 minutes, then add the chicken, allow colouring of the chicken then add the tomatoes, tomato puree & sweetener, cook for 10 mins. Add the chicken stock. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for 20 mins until the chicken is cooked & the liquid has thickened.
Serve with rice, (dyed with turmeric if liked).
Attached Images
Pete's Recipe Book-peanut-butter-curry-2015-small-.jpg
 
Jun 1st, 2015, 05:39 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
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Pete’s Pasta Florentine (2015)

Serves 2

Ingredients

1 Beef stock cube
1 Tbsp. dried oregano
30g Parmesan (1Hea or 6 syns/2=0.5 hea per person)
30g Cheddar (1Hea or 6 syns/2=0.5 hea per person)
50g Macaroni (f)
75g Frozen spinach (s) (c)
125ml Quark (p) (c)
125g Lean beef mince (p)
200g Chopped tomatoes (s)
S & P

Method

Pre-heat oven to 180C.
In a frying pan, sprayed with frylight, brown the mince, crumble a beef stock cube over the mince then add the tomatoes & oregano, and cook on a medium heat until the mixture thickens.
In the meantime, cook the macaroni for 8 mins then drain & tip into a bowl, add the cheddar cheese & quark. Mix well.
Defrost the spinach in a microwave for 3 mins (600w microwave) then add to the macaroni, mix & season.
In a pasta dish layer the mixture in the base then top with the mince, cover with tinfoil, cook for 25 mins at 180C, remove from oven, uncover then grate the parmesan over the top & serve.
Attached Images
Pete's Recipe Book-pasta-florentine-small-.jpg
 
Jun 1st, 2015, 05:40 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
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Pete’s Overnight Oats (2015)

(Swiss Muesli)

Serves 1

Ingredients

1 Banana, sliced
1 x 165g Mullerlight yogurt of your choice (c)
1 Tbsp. Sweetener
3-4 Tbsp. Frozen fruit
*3 hazelnuts, grated (0.75 Syns)
35g Plain Oats (1 Heb)
* Optional extra

Method

Weigh out the oats (a lid off a frylight can is perfect) & tip into a deep breakfast dish, add the yogurt & sweetener, mix until all the oats are coated, add the frozen fruit, mix again then cover & place in the fridge until the next day, uncover & mix again add the banana & the optional grated nuts for a better flavour. Enjoy!
Attached Images
Pete's Recipe Book-overnight-oats-small-.jpg
 
Jun 1st, 2015, 05:40 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s Mushroom & Mustard Sauce (2015)

Serves 2

Ingredients

1 Tsp Dijon mustard
1 Tbsp. Cornflour (1 syn/2=0.5 syn per person)
2 Tbsp. Water
4 Tbsp. Quark (p)
1 Knorr Vegetable stockpot
50ml Red wine (2 syn/2=1 syn per person)
100g Mushrooms, finely chopped (s)

Method

Remove the Quark from the fridge & allow to come to room temperature.
In a small bowl, mix the stockpot, Dijon mustard, cornflour& water, mix together.
In a small saucepan, sprayed with frylight, cook the mushrooms, add the wine & contents of the small bowl, cook until almost all the liquid has evaporated then remove from the heat.
Allow to slightly cool then add the Quark, 1 Tbsp. at a time, ensuring that you mix until it’s blended each time before adding the next, when all mixed, keep warm on a very low heat, stirring all the time.
Attached Images
Pete's Recipe Book-mustard-peppercorn-sauce-2-small-.jpg
 
Jun 1st, 2015, 05:41 AM  
bilsat
SoSlim Rising Star
 
Join Date: May 2015
Posts: 332
Likes: 62

Pete’s “Meat Feast Pizza” (2015)

Serves 2

Ingredients

1 Tsp Chilli flakes
1 Tbsp. Oregano
3 Maris piper potatoes (size of an apple) Grated
4 Slices of chorizo sausage, cut into small pieces (2 syns/2=1 syn per person)
5 Tbsp. Passata (s)
30G Strong cheddar (1Hea/2= 0.5 Hea per person)
50g Mozzarella cheese (1Hea/2=0.5 Hea per person)
100g Pre-cooked Beef Mince (p)
S & P

Method

Pre-heat a pizza stone in an oven at 180C.
Grate the potatoes into a bowl, tip onto a clean towel, twist tightly to remove the liquid, empty into a pancake pan, sprayed with frylight, press flat, add the chilli & oregano then cook on a medium heat, until the potato is free to move on the pan, turn over & repeat. Cover with the passata then top with ingredients of your choice & add the cheddar, then cover with the Mozzarella, season well. Place on the hot pizza stone, cook for 12 mins until the ingredients are cooked & the cheese has melted remove & with a pizza cutter, plate up.
Attached Images
Pete's Recipe Book-meat-feast-pizza-2-small-.jpg
 
 
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