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Pete's Recipe Book

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Slimming World Recipes

' Forum started by bilsat, Jun 1st, 2015 at 04:34 AM.
Jul 12th, 2015, 05:46 AM  
Join Date: May 2015
Posts: 359

Pete’s Wild Rice & Beef Skewers

Serves 2


1 Cup of wild rice
1 Tsp turmeric
4 Beef skewers (Argentine Fire Flavour) (Less than 1.5% fat) (p)

( Bob Willock Butchers 0121-744-2194)


Using a small cup, fill with wild rice & tip into a saucepan, add 3 cups of water & the turmeric, bring to the boil and reduce the heat to a slow simmer, cook until water has gone or 20 mins, drain in a sieve and return the sieve to the top of the pan, cover, & steam for a few minutes.
In the meantime, in a frying pan, place the beef skewers in and cook for 8-10 mins each side, (or place on a grill tray or BBQ and cook for 8-10 mins turning several times)
Plate up with the rice and add the cooked beef skewers.
Serve with a side salad.
Attached Images
Pete's Recipe Book-wild-rice-beef-skewers-small-.jpg
Jul 12th, 2015, 05:47 AM  
Join Date: May 2015
Posts: 359

Pete’s Vegetable Samosas

Veg Samosas (makes 36) (1syn each)

1/2tsp garam masala
1/2tsp chilli powder
1/2tsp turmeric
1/2tsp cumin
1/2tsp hot madras curry powder
1/2tsp garlic salt
1tsp Amchoor powder
1tsp ground coriander
1 onion, finely chopped (s)
6 Jus Rol Filo pastry sheets (each sheet is 6 syns but is cut into 6=1 syn)
4 medium potatoes, peeled, cooked & mashed
110g frozen peas (p)
1 red chilli, deseeded & chopped (s)


In a microwave cook the peas for 5 mins, set aside. In a frying pan sprayed with Fry Light cook the curry powder, Amchoor, chilli powder, turmeric, cumin, curry powder, garlic salt, coriander, onion, potatoes & peas and stir-fry for 5 mins.
Remove from the heat and add the red chilli, garam masala, season well and set aside.
Heat the oven to 180c; line a baking tray with baking parchment. Working quickly, place six filo sheets on top of each other and cut in half, then cut each half into three strips lengthways giving you 36 pieces, lay out and spray with Fry Light, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end, seal the edge down with a pastry brush dipped in water. Repeat until all 36 are made.
Place on a tray and spray with Fry Light and bake for 12-13 mins or until golden in colour, serve while warm.
Attached Images
Pete's Recipe Book-vegetable-samosas.jpg
Jul 12th, 2015, 05:51 AM  
Join Date: May 2015
Posts: 359

Pete’s Turkey Twizzlers

2 Turkey Breast portions (p)
1tsp mixed herbs
1tsp Knorr Aromat
2 slices of wholemeal bread
¼ tsp Paprika
2 eggs (p)
Greaseproof paper to cover an oven tray


Place two slices from a 400g wholemeal loaf into the microwave and cook for 2-3 minutes, remove and allow to cool.
When breadcrumbs are cold place into a mini grinder with the herbs, paprika & Aromat and season with Pepper grind to a fine powder, place in a medium size dish.

Break the two eggs into a small dish.
Set oven to 180c

Cut the Turkey into strips.
Dip the turkey into the egg, and then the breadcrumbs mix, then place on tray, repeats until all are done.
Place in oven and when they are browned, turn over and repeat.

Serve with salad.
Attached Images
Pete's Recipe Book-turkey-twizzlers-2-small-.jpg
Jul 12th, 2015, 05:54 AM  
Join Date: May 2015
Posts: 359

Pete’s Turkey Nuggets-2

Makes 12-14 pieces
1/2tsp Garlic Salt
1tsp Schwartz Cajun
1 Egg (p)
40g Dried Breadcrumbs/2x 400g wholemeal loaf (=1Heb)
105g Turkey Breast Steak, cut into nuggets (p)


Take 2 stale slices of wholemeal bread, place in a food processor, reduce to smooth bread crumbs, and tip into a bowl. Mix with the Cajun & garlic salt & place in a plastic bag.
Beat an egg in a small bowl, dip the turkey nuggets into the egg, then into the bag with the breadcrumbs in, shake until coated then place on a flat ovenproof tray.
Cook at 180C for 15 mins.
Attached Images
Pete's Recipe Book-turkey-twizzlers.jpg
Jul 12th, 2015, 06:00 AM  
Join Date: May 2015
Posts: 359

Pete’s Turkey meatballs with Taggiatelli
Serves 2
1 egg (p)
1 slice of a 400g wholemeal loaf (3 syns) or ½ Heb
1 Onion, finely chopped (s)
1tsp garlic salt
1tbsp chopped parsley
2 garlic cloves, finely chopped (s)
30g/1 rounded tbsp. parmesan cheese, grated (1.5 syn) OR 1Hea
140g taggiatelli
250g turkey mince (p)
Salt & pepper

Ragu sauce

1 carrot , finely chopped (s)
1 stick of celery, finely chopped (s)
1 Knorr “herb” stockpot
1Onion, finely chopped (s)
3 garlic cloves (s)
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes (s)
250g passata (s)
1tbsp tomato puree (s)
1tsp sweetener


In a mini food processor chop up the bread, parsley, onion, garlic, garlic salt & parmesan cheese.
In a grass bowl place the turkey mince, add the ingredients from the processor, mix well, and add the egg, salt & pepper, mix & using wet hands form 12 meatballs, place on a plate, cover, and place in a fridge for at least 1 hour. Heat a frying pan sprayed with Fry Light, cook the meatballs, 6 at a time until browned.
Make the ragu sauce by cooking the onion, garlic, carrot, celery, tomatoes, passata & sweetener, add the herbs & stockpot, simmer for 30 mins, add the meatballs or leave the ragu to reheat later, (better taste) prepare the taggiatelli as per instructions on the packet, simmer the ragu for a further 20-30 mins until the meatballs are hot, serve with a sprinkling of parsley.
Attached Images
Pete's Recipe Book-turkey-meatballs.jpg
Jul 13th, 2015, 05:25 AM  
Join Date: May 2015
Posts: 359

Pete’s Turkey Kebabs
Serves 2


1 Onion (s)
1 Slice of 400g wholemeal bread (1/2 Heb per person)
1 Egg (p)
1tsp allspice
1tsp cumin
1tsp paprika
Handful of parsley
Handful of fresh chives
Handful of fresh mint
4 Garlic (s)
250g Turkey mince (p)


In a food processor rough chop the onion, garlic, parsley, mint, bread, chives tip into a mixing bowl , add the spices, blend well, season and roll into “logs”, pierce with metal skewers.
Pre heat the grill, cook for 12-15 mins until hot & cooked. Serve with wedges & salad.
Attached Images
Pete's Recipe Book-turkey-kebabs-wedges-salad-small-.jpg
Jul 13th, 2015, 05:27 AM  
Join Date: May 2015
Posts: 359

Pete’s Turkey Chilli Con Carni

Serves 2


1 onion, finely sliced (s)
1 tsp paprika
1 chilli, finely sliced (s)
1 Red pepper, finely sliced (s)
1 tbsp. dried oregano
1 tbsp. sweetener
2 cloves garlic, finely diced
3 sprigs of basil leaves
250g turkey breast mince (p)
400g tin kidney beans (s)
400g chopped tomatoes (s)

Brown the mince in a covered frying pan sprayed with Fry Light.
Add the onions, garlic, chilli & pepper, cook for a few minutes to soften, add the
oregano & basil leaves, cook for 5 mins add the tomatoes , paprika & sweetener, bring to the boil, then reduce to a simmer, cook for 20 mins, add the kidney beans, continue to simmer until the beans are hot, serve on a bed of rice.
Attached Images
Pete's Recipe Book-turkey-chilli-con-carni-small-.jpg
Jul 13th, 2015, 05:30 AM  
Join Date: May 2015
Posts: 359

Pete’s Tuna, Couscous & Roast Veg
Serves 2
2 Large Carrots, cut into3cm pieces (s)
2 Large Parsnips cut into 3cm pieces (f)
2 large Onions, cut into quarters (s)
100g Couscous
150g (drained weight) Tuna in spring water (p)
200ml Stock made with Veg stockpot & water
Chilli Flakes
Schwartz “Spicy season-all”
Salt & Pepper


Spray an oven-proof tray with Fry Light and arrange the veg on the tray spray them with Fry Light and sprinkle with “Spicy season-all” spice. Place in a pre-heated oven at 180c and cook for 10 ins, remove and turn the veg over, spray again with Fry Light and return to the oven for a further 20 mins or until the veg is cooked.
In the meantime make the stock for the Couscous, Put the Couscous, a sprinkling of chilli flakes & salt & pepper, mix with stock, cover with Clingfilm and set to one side.
After about 10 mins open the Clingfilm and add the drained Tuna, mix well and leave to cool.
Serve with the roasted veg and the Couscous.
Attached Images
Pete's Recipe Book-tuna-couscous-veg-small-.jpg
Jul 13th, 2015, 05:39 AM  
Join Date: May 2015
Posts: 359

Pete’s Tuna Couscous Salad

Serves 2


1 Celery stick, chopped finely (s)
1 Spring onion, chopped finely (s)
1 Small tin of Tuna (p)
1 Tomato, finely chopped (s)
1 Tbsp Lemon juice (s)
100g Cucumber, chopped finely (s)
100g Couscous (ff)
200mL Boiling vegetable stock
Zest of a lemon (s)
Lettuce, finely chopped (s)


Place the couscous in a large bowl and add the hot veg. stock. Mix with a fork, cover with cling film and set aside for 5 mins.

Open 1 tin of tuna and flake it, add to the now cooled couscous .
Fluff up the couscous and add the other ingredients, zest the lemon, add seasoning.

Cover and put in the fridge to cool until required
Attached Images
Pete's Recipe Book-tuna-couscous-salad.jpg
Aug 3rd, 2015, 05:33 AM  
Join Date: May 2015
Posts: 359

Pete’s Tuna Bake

Serves 4
350mL passata (s)
120g cheddar cheese (4xHea/4= 1Hea per person)
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
Lemon juice (s)
150g whole wheat Fusilli (spiral pasta)
200g tuna in spring water


Boil Fusilli for 12 mins in a salted pan of boiling water, then drain and return to the saucepan.

Breakup the tuna and add to the pasta, season with the herbs, add paprika, pour lemon juice over the mix and blend well.

Transfer to an oven-proof dish and grate cheese over it. Cook for 20 mins, covered with tin foil for 15 mins then removed the foil for the last 5 mins.

Serve with salad.
Attached Images
Pete's Recipe Book-tuna-bake-large-small-.jpg
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