Pete's Recipe Book
- Thread starter bilsat
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bilsat
Really likes to cook
Pete's Chicken Mexicana
Pete’s Chicken Mexicana
(Adapted from ”Pan-cooked chicken dishes”)
Serves 2
Ingredients
1/2tsp Cayenne Pepper
1 Large Onion, cut into quarters (s) (sff)
1tsp sweet chilli sauce (0.5syn/2=0.25syn per person)
2 Chicken breasts (ff)
2 Garlic Cloves (sff)
2 Sweet peppers, finely sliced (s) (sff)
2 Chillies, deseeded & finely chopped (s) (sff)
2tbsp white wine vinegar
90g low fat cheddar cheese, grated (2xHea/2=1 Hea per person)
125mL passata (s) (sff)
300ml stock using a Knorr “chicken” stockpot
Shake of Salt
Method
In a food processor chop the onion, chillies & garlic to a puree.
Cook the chicken in a frying pan sprayed with Fry Light, cook until browned then removed from the pan and set aside.
In the pan cook the passata, peppers, the puree & stock, season with sweet chilli sauce, white wine vinegar, salt & cayenne pepper, then bring to the boil, reduce the heat to a simmer, return the chicken to the pan, cover, and cook for 20 minutes.
Move the chicken to a plate and add the cheese, cover for 5 mins, allowing the cheese to melt.
In the meantime, increase the heat and reduce the sauce to half the volume.
Plate up, serve with vegetables & cover with the sauce.
Pete’s Chicken Mexicana
(Adapted from ”Pan-cooked chicken dishes”)
Serves 2
Ingredients
1/2tsp Cayenne Pepper
1 Large Onion, cut into quarters (s) (sff)
1tsp sweet chilli sauce (0.5syn/2=0.25syn per person)
2 Chicken breasts (ff)
2 Garlic Cloves (sff)
2 Sweet peppers, finely sliced (s) (sff)
2 Chillies, deseeded & finely chopped (s) (sff)
2tbsp white wine vinegar
90g low fat cheddar cheese, grated (2xHea/2=1 Hea per person)
125mL passata (s) (sff)
300ml stock using a Knorr “chicken” stockpot
Shake of Salt
Method
In a food processor chop the onion, chillies & garlic to a puree.
Cook the chicken in a frying pan sprayed with Fry Light, cook until browned then removed from the pan and set aside.
In the pan cook the passata, peppers, the puree & stock, season with sweet chilli sauce, white wine vinegar, salt & cayenne pepper, then bring to the boil, reduce the heat to a simmer, return the chicken to the pan, cover, and cook for 20 minutes.
Move the chicken to a plate and add the cheese, cover for 5 mins, allowing the cheese to melt.
In the meantime, increase the heat and reduce the sauce to half the volume.
Plate up, serve with vegetables & cover with the sauce.
good luck on your weight loss journey xcruisedolly
Full Member
I've just cooked Petes Spag bol sauce - tastes great and is keeping warm in the slow cooker. Hubby's half is going to be cottage pie because he doesn't like pasta.
Emb77
Full Member
What page is the spaghetti Bol on. There are so many on here now it takes ages finding what your looking for. A massive well done Pete on your weight loss and your recipes are amazing. X
I always made spaghetti Bol using dolmio The recipe that you have , does it thicken up like a dolmio sauce ? X
I always made spaghetti Bol using dolmio The recipe that you have , does it thicken up like a dolmio sauce ? X
bilsat
Really likes to cook
Hi Emb77.
I do mine and leave it on a simmer for at least 20 mins but if possible I then turn it off and reheat it later for the meal, this does make it thicker, it depends what time you have. The recipe is variable with times and quantities can be altered to suit. remember that the tomato puree does a lot towards thickening the sauce.....
Pete
I do mine and leave it on a simmer for at least 20 mins but if possible I then turn it off and reheat it later for the meal, this does make it thicker, it depends what time you have. The recipe is variable with times and quantities can be altered to suit. remember that the tomato puree does a lot towards thickening the sauce.....
Pete
shrinki
Gold Member
Hi Pete, just wanted to thank you for taking the time to post all of these lovely recipes. I tried the beef curry (page 2) yesterday and was very impressed! I cooked as per recipe but added fenugreek leaves instead of seeds and three cardamom pods and it was delicious. I fancy myself as a curry connoisseur as went on an Indian cookery course when I moved to Switzerland. I have a nice authentic chicken curry recipe which i have adapted to SW - let me know if you want it. Thanks again. Hubby was very impressed too.
PS cooked it in the slow cooker.
PS cooked it in the slow cooker.
cruisedolly
Full Member
- yes it was quite thick as you are cooking it with the lid off.
I got it from Petes recipes on the kettlebell forum, think there is a link on here somewhere. Reposted it below if that is ok with you Pete.
Pete’s Spaghetti Bolognese SauceIngredients
250g Extra Lean mince beef (ff)
1 Onion, finely chopped (s)(sff)
1 Carrot, finely chopped (s)(sff)
1 Celery, finely chopped (s)(sff)
1Tbsp “very lazy” garlic (sff)
1Tbsp Basil
1Tbsp Tomato Puree (s)(sff)
1 Tbsp. Sweetener
1 Red Pepper, sliced & de-seeded (s)(sff)
350mL Passata (s)(sff)
250mL Stock made with a Vegetable Knorr “stock pot”
Shake of Worcester sauce
* Parmesan cheese if required
Method
Cook the mince in a dry frying pan until the meat is browned, remove from the pan and set aside.
Spray the pan with Fry Light and cook the onion, carrot, red pepper, celery & garlic for 5 mins to soften, return the beef to the pan, add the basil, mix together and cook for a few mins then add the passata, sweetener & tomato puree, sprinkle with Worcester sauce mix and simmer for 20 mins, add the stock and continue to simmer for a further 10 mins.
Cook your spaghetti as per the instructions on the packaging, plate up, and add the Parmesan if required.
250g Extra Lean mince beef (ff)
1 Onion, finely chopped (s)(sff)
1 Carrot, finely chopped (s)(sff)
1 Celery, finely chopped (s)(sff)
1Tbsp “very lazy” garlic (sff)
1Tbsp Basil
1Tbsp Tomato Puree (s)(sff)
1 Tbsp. Sweetener
1 Red Pepper, sliced & de-seeded (s)(sff)
350mL Passata (s)(sff)
250mL Stock made with a Vegetable Knorr “stock pot”
Shake of Worcester sauce
* Parmesan cheese if required
Method
Cook the mince in a dry frying pan until the meat is browned, remove from the pan and set aside.
Spray the pan with Fry Light and cook the onion, carrot, red pepper, celery & garlic for 5 mins to soften, return the beef to the pan, add the basil, mix together and cook for a few mins then add the passata, sweetener & tomato puree, sprinkle with Worcester sauce mix and simmer for 20 mins, add the stock and continue to simmer for a further 10 mins.
Cook your spaghetti as per the instructions on the packaging, plate up, and add the Parmesan if required.
Nuttynat2012
Full Member
That Spag Bol is what we are going to have tommorow cheers :0)
TtMummy
Silver Member
I cooked this last night and it was lovely x Thanks
amandag159
Member
pete what a treasure you are, no need for cook books
shrinki
Gold Member
Hi Pete
We live in Zug - just south of Zürich. Been here 2.5 years. So are you half Swiss?
I will type out the recipe shortly.
Had leftover beef curry with air fried chips today (felt like a real cheat!) and red onion, cucumber. cherry toms and mint mixed with fat free yog and a small bit of lettuce and grated carrot. Yum!
We live in Zug - just south of Zürich. Been here 2.5 years. So are you half Swiss?
I will type out the recipe shortly.
Had leftover beef curry with air fried chips today (felt like a real cheat!) and red onion, cucumber. cherry toms and mint mixed with fat free yog and a small bit of lettuce and grated carrot. Yum!
shrinki
Gold Member
Hi Emb
Recipe is Pete's on page 2 - beef curry. Totally delicious.
Chips were cooked in a philips airfryer.
Salad was chopped red onion, chopped cucumber, lots of chopped mint, very low fat natural yogurt and small amount of chopped lettuce and grated carrot.
All credit to Pete though. Delicious curry recipe.
Thanks x
Recipe is Pete's on page 2 - beef curry. Totally delicious.
Chips were cooked in a philips airfryer.
Salad was chopped red onion, chopped cucumber, lots of chopped mint, very low fat natural yogurt and small amount of chopped lettuce and grated carrot.
All credit to Pete though. Delicious curry recipe.
Thanks x
