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- Thread starter StaceyUK
- Start date
metrognome
is getting better at it
thanks both, i will have to try both ways
bilsat
Really likes to cook
Fridays Dinner.................
Pete’s Tuna & Mozzarella Bake
Serves 4
Ingredients
300g Macaroni pasta
130g (drained weight) tin of tuna
120g/or cup of frozen peas
400ml chopped tomatoes
84g Sainsbury’s “basics” Mozzarella cheese (2 Hea (12 balls) (15.5syns per pack)
84g reduced fat cheddar cheese (2 Hea)
2 spring onion, finely chopped
1 tsp English mustard
1 Knorr herb stock pot
Method
Boil a saucepan of salted water & add the macaroni & cook for 8 mins until “Al Dente” drain in a sieve. Return to the saucepan.
Flake the tuna, add macaroni, onion, peas, mustard, tomatoes, stock pot & broken up mozzarella cheese, mix together to coat all the pasta, Place ingredients into an oven-proof shallow dish, grate the cheddar over the top and cook for 25-30 mins until cooked and the cheese has melted. Served with a side salad, followed with fruit..
Pete’s Tuna & Mozzarella Bake
Serves 4
Ingredients
300g Macaroni pasta
130g (drained weight) tin of tuna
120g/or cup of frozen peas
400ml chopped tomatoes
84g Sainsbury’s “basics” Mozzarella cheese (2 Hea (12 balls) (15.5syns per pack)
84g reduced fat cheddar cheese (2 Hea)
2 spring onion, finely chopped
1 tsp English mustard
1 Knorr herb stock pot
Method
Boil a saucepan of salted water & add the macaroni & cook for 8 mins until “Al Dente” drain in a sieve. Return to the saucepan.
Flake the tuna, add macaroni, onion, peas, mustard, tomatoes, stock pot & broken up mozzarella cheese, mix together to coat all the pasta, Place ingredients into an oven-proof shallow dish, grate the cheddar over the top and cook for 25-30 mins until cooked and the cheese has melted. Served with a side salad, followed with fruit..
bilsat
Really likes to cook
Chicken Christmas Soup.....................
Pete’s Christmas Soup-2
Serves 4
Ingredients
Iceland Pre-cooked chicken chunks 300g
4 smoked bacon rashers, all fat removed
3 or 4 Sainsbury “be good to yourself” extra lean Cumberland sausage depending on how small you want the “pigs in blankets” to be (0.5 syn per sausage)
Small box of stuffing mix (optional) Sainsbury’s “Basic Stuffing”. Makes up to 24 balls (0.45 syns each) remove as many as you want and freeze the rest.
2 Ltr of Knorr chicken stock pot
Cupful of frozen peas
2 potatoes, peeled
2 medium onions
2 cloves of garlic
2 carrots
1 celery stick
1 parsnip
Dash of Worcester sauce
Dried sage
Method
Put the chicken in a saucepan, cover in chicken stock, keep the rest of the stock, and cook until the meat falls apart, remove and allow to cool, then shred the meat, set to one side.
Put the sausages into the fridge and chill, remove and slide the meat out of each skin, cut into 3 or 4 pieces, depending whether you want small or large “pigs in blankets” remove any fat from the bacon and cut diagonally to make 2 triangle pieces, roll the sausage meat from the widest end until you reach the end, return to the fridge until you want to cook. Freeze any remaining ones. Made the stuffing balls as directed on the package. Freeze any remaining ones. Cook in the oven with the sausages, for about 20 mins until cooked & browned.
Lightly fry the rough chopped onions, celery & cloves in a large soup pan. Add the stock, dried sage and peeled roughly chopped potatoes. Peel and chop the carrots & parsnip into small pieces, Leave to simmer for 25 mins until the vegetables are soft then blitz with the hand blender to make a rustic soup base. Season with Worcester Sauce, salt and pepper.
Add the chicken and peas to the soup base & simmer for 20 minutes. Plate up & place the stuffing balls & “pigs in blankets” on the top of the soup.
Pete’s Christmas Soup-2
Serves 4
Ingredients
Iceland Pre-cooked chicken chunks 300g
4 smoked bacon rashers, all fat removed
3 or 4 Sainsbury “be good to yourself” extra lean Cumberland sausage depending on how small you want the “pigs in blankets” to be (0.5 syn per sausage)
Small box of stuffing mix (optional) Sainsbury’s “Basic Stuffing”. Makes up to 24 balls (0.45 syns each) remove as many as you want and freeze the rest.
2 Ltr of Knorr chicken stock pot
Cupful of frozen peas
2 potatoes, peeled
2 medium onions
2 cloves of garlic
2 carrots
1 celery stick
1 parsnip
Dash of Worcester sauce
Dried sage
Method
Put the chicken in a saucepan, cover in chicken stock, keep the rest of the stock, and cook until the meat falls apart, remove and allow to cool, then shred the meat, set to one side.
Put the sausages into the fridge and chill, remove and slide the meat out of each skin, cut into 3 or 4 pieces, depending whether you want small or large “pigs in blankets” remove any fat from the bacon and cut diagonally to make 2 triangle pieces, roll the sausage meat from the widest end until you reach the end, return to the fridge until you want to cook. Freeze any remaining ones. Made the stuffing balls as directed on the package. Freeze any remaining ones. Cook in the oven with the sausages, for about 20 mins until cooked & browned.
Lightly fry the rough chopped onions, celery & cloves in a large soup pan. Add the stock, dried sage and peeled roughly chopped potatoes. Peel and chop the carrots & parsnip into small pieces, Leave to simmer for 25 mins until the vegetables are soft then blitz with the hand blender to make a rustic soup base. Season with Worcester Sauce, salt and pepper.
Add the chicken and peas to the soup base & simmer for 20 minutes. Plate up & place the stuffing balls & “pigs in blankets” on the top of the soup.
lollypop1985
Gold Member
thats look very yummy
bilsat
Really likes to cook
Todays Dinner, Pete's Beef Curry Dopiaza...............
Pete’s Beef Curry Dopiaza served on a bed of rice with a side salad & fruit!
Serves 4
Ingredients
225g long grain rice
400g chopped tomatoes
450g stewing steak with the fat removed
450g onions, thinly sliced
½ tsp asafetida powder
½ tsp fenugreek powder
1tsp coriander seeds
1tsp cumin seeds
1tsp turmeric powder
1tsp garam masala
1bsp olive oil (2 syn/4=0.5 syn)
2tsp curry powder
4 cardamom seeds
4 curry leaves
1 red chili, finely chopped, deseeded
2 garlic cloves, finely chopped
Knorr Dark Stock pot with 250mL water
Method
In a hot dry frying pan dry fry the seeds for 1 minute, when spitting, remove and crush to a powder, set aside.
Dry fry the meat to remove the fat, cook until brown then set aside.
Add 1tsp olive oil & fenugreek powder, cook the onions until brown, add the garlic, chopped chili return the meat to the pan, and add the crushed spices and the other spices & curry leaves, except the garam masala.
Cook for 10mins then add the tomatoes, cook for 40mins then add the garam masala and continue for a further 5mins, remove the curry leaves, serve with rice.
Pete’s Beef Curry Dopiaza served on a bed of rice with a side salad & fruit!
Serves 4
Ingredients
225g long grain rice
400g chopped tomatoes
450g stewing steak with the fat removed
450g onions, thinly sliced
½ tsp asafetida powder
½ tsp fenugreek powder
1tsp coriander seeds
1tsp cumin seeds
1tsp turmeric powder
1tsp garam masala
1bsp olive oil (2 syn/4=0.5 syn)
2tsp curry powder
4 cardamom seeds
4 curry leaves
1 red chili, finely chopped, deseeded
2 garlic cloves, finely chopped
Knorr Dark Stock pot with 250mL water
Method
In a hot dry frying pan dry fry the seeds for 1 minute, when spitting, remove and crush to a powder, set aside.
Dry fry the meat to remove the fat, cook until brown then set aside.
Add 1tsp olive oil & fenugreek powder, cook the onions until brown, add the garlic, chopped chili return the meat to the pan, and add the crushed spices and the other spices & curry leaves, except the garam masala.
Cook for 10mins then add the tomatoes, cook for 40mins then add the garam masala and continue for a further 5mins, remove the curry leaves, serve with rice.
mikey's.mummy
Member
those pics look yummy
bilsat
Really likes to cook
Fridays Dinner....................
Pete’s Fish Italiano
Serves 2
Ingredients
1tsp tarragon
3 garlic cloves
Zest and juice of 1 lemon
2 cod fillets 150—200g each
1 cupful of frozen peas
1 pack of Italian salad (bellegio, lollo sosso, lambs lettuce, rocket, parsley & chervil )
* 2 medium potatoes
* 350mL skimmed milk (from your daily allowance=1Hea)
Ingredients for sauce
1tbsp tomato puree
1 onion, finely chopped
3 garlic cloves
1 stick of celery, finely chopped
1 carrot, finely chopped
2tbsp sweetener
1tsp basil
400g chopped tomatoes
Method
Make a paste with tarragon, garlic, lemon zest & juice, blitz in a food processor, Place the cod in a foil-lined oven-proof shallow dish, and cover them with the tarragon & garlic mix. Close the foil and cook for 25 mins at 180C.
In the meantime, spray a frying pan with Fry Light and cook the onions until transparent, add the garlic, carrot, celery & basil, cook for 10 mins then remove from the heat and liquidize the mix. Return to the heat for a further 10 mins.
Cook the frozen peas in a small pan filled with cold water until soft set to one side.
*If you want potatoes then peel and cook in a saucepan filled with salted water for 20 mins, drain the water then mash them, add milk from your daily allowance to obtain a smooth mix, set aside & keep warm.
When the fish has cooked then plate up, serve with *potatoes and a side salad.
(The fish in the picture was cod portions that were in the freezer)
Pete’s Fish Italiano
Serves 2
Ingredients
1tsp tarragon
3 garlic cloves
Zest and juice of 1 lemon
2 cod fillets 150—200g each
1 cupful of frozen peas
1 pack of Italian salad (bellegio, lollo sosso, lambs lettuce, rocket, parsley & chervil )
* 2 medium potatoes
* 350mL skimmed milk (from your daily allowance=1Hea)
Ingredients for sauce
1tbsp tomato puree
1 onion, finely chopped
3 garlic cloves
1 stick of celery, finely chopped
1 carrot, finely chopped
2tbsp sweetener
1tsp basil
400g chopped tomatoes
Method
Make a paste with tarragon, garlic, lemon zest & juice, blitz in a food processor, Place the cod in a foil-lined oven-proof shallow dish, and cover them with the tarragon & garlic mix. Close the foil and cook for 25 mins at 180C.
In the meantime, spray a frying pan with Fry Light and cook the onions until transparent, add the garlic, carrot, celery & basil, cook for 10 mins then remove from the heat and liquidize the mix. Return to the heat for a further 10 mins.
Cook the frozen peas in a small pan filled with cold water until soft set to one side.
*If you want potatoes then peel and cook in a saucepan filled with salted water for 20 mins, drain the water then mash them, add milk from your daily allowance to obtain a smooth mix, set aside & keep warm.
When the fish has cooked then plate up, serve with *potatoes and a side salad.
(The fish in the picture was cod portions that were in the freezer)
bilsat
Really likes to cook
Saturdays Supper...............
Pete’s Yuk Sung
Serves 2
Ingredients
120g Brown Rice
1 vegetable stock pot
250g low Fat Pork
100g Mushrooms, finely chopped
1 red pepper, finely chopped
1 tbsp ginger
1 tbsp garlic
2 spring onions, finely chopped
3 tbsp. dark soy sauce
2 tbsp. oyster sauce (1 syn)
1 tbsp cider vinegar
Dash of sesame oil (1 syn)
Salt & pepper
1 Washed & chilled Iceberg Lettuce
Method
Weigh out 120g brown rice, wash in a sieve until the water runs clear then fill a saucepan with 400ml of cold water and add rice, bring to the boil then turn heat down and simmer for 40 mins.
Tip rice into a sieve and return to the saucepan, leave on the ring for a few minutes with a lid on to allow it to steam. Then put to one side.
Use a heavy bottomed frying pan, cook the mince until it is browned and all liquid has evaporated.
Add 1 Tbsp. of the soy sauce, and then add the veg stock pot, mix well, add cider vinegar, chopped mushrooms, peppers, ginger, garlic & spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce. Finally add oyster sauce.
Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!
Pete’s Yuk Sung
Serves 2
Ingredients
120g Brown Rice
1 vegetable stock pot
250g low Fat Pork
100g Mushrooms, finely chopped
1 red pepper, finely chopped
1 tbsp ginger
1 tbsp garlic
2 spring onions, finely chopped
3 tbsp. dark soy sauce
2 tbsp. oyster sauce (1 syn)
1 tbsp cider vinegar
Dash of sesame oil (1 syn)
Salt & pepper
1 Washed & chilled Iceberg Lettuce
Method
Weigh out 120g brown rice, wash in a sieve until the water runs clear then fill a saucepan with 400ml of cold water and add rice, bring to the boil then turn heat down and simmer for 40 mins.
Tip rice into a sieve and return to the saucepan, leave on the ring for a few minutes with a lid on to allow it to steam. Then put to one side.
Use a heavy bottomed frying pan, cook the mince until it is browned and all liquid has evaporated.
Add 1 Tbsp. of the soy sauce, and then add the veg stock pot, mix well, add cider vinegar, chopped mushrooms, peppers, ginger, garlic & spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce. Finally add oyster sauce.
Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!
metrognome
is getting better at it
that looks scrummy
bilsat
Really likes to cook
Mondays Dinner..................
Pete’s Chicken Chasseur
Serves 4
Ingredients
1 garlic, sliced
1 medium onion finely chopped
2 400g cans of chopped tomato
500g chicken thigh fillets, chopped into cubes
6 smoked bacon, chopped into small pieces & fat removed
150g baby button mushrooms, sliced
1tsp Worcester sauce
1tsp basil herb
1tbsp tomato puree
Knorr Chicken stockpot
Knorr Herb stockpot
225g long grain rice
Method
Cook in a frying pan sprayed with Fry Light, the onion, bacon & mushrooms until they are soft, add garlic, chopped tomato, Worcester sauce, basil herb, tomato puree & chicken stockpot.
In another pan, cook the chicken until it has browned, ensure it’s cooked all the way through, add the herb stockpot and stir until dissolved.
Cook rice in a saucepan filled with water as per instructions on the packet, when cooked drain in a sieve, place the sieve on top of the saucepan, cover with a lid and allow to steam for a few minutes.
Add the cooked chicken to the frying pan & mix with the other ingredients, simmer for 20 mins. Plate up & serve with a side salad.....
Pete’s Chicken Chasseur
Serves 4
Ingredients
1 garlic, sliced
1 medium onion finely chopped
2 400g cans of chopped tomato
500g chicken thigh fillets, chopped into cubes
6 smoked bacon, chopped into small pieces & fat removed
150g baby button mushrooms, sliced
1tsp Worcester sauce
1tsp basil herb
1tbsp tomato puree
Knorr Chicken stockpot
Knorr Herb stockpot
225g long grain rice
Method
Cook in a frying pan sprayed with Fry Light, the onion, bacon & mushrooms until they are soft, add garlic, chopped tomato, Worcester sauce, basil herb, tomato puree & chicken stockpot.
In another pan, cook the chicken until it has browned, ensure it’s cooked all the way through, add the herb stockpot and stir until dissolved.
Cook rice in a saucepan filled with water as per instructions on the packet, when cooked drain in a sieve, place the sieve on top of the saucepan, cover with a lid and allow to steam for a few minutes.
Add the cooked chicken to the frying pan & mix with the other ingredients, simmer for 20 mins. Plate up & serve with a side salad.....
bilsat
Really likes to cook
Wednesday's Dinner.................
Pete’s spicy cheesy baked potatoes with sticky sausage
Serves 2
Ingredients
2 large potatoes
56g low fat cheddar, grated (2xHea)
1 tbsp turmeric
1 tbsp. Cajun powder
1 tbsp runny honey 2.5 syns
1 tbsp balsamic vinegar
1 tbsp dark soy sauce
2 rashers of smoked bacon chopped into small pieces
4 Sainsbury’s “be good to yourself” extra lean Cumberland sausages 0.5 syn each
Side salad (s)
410g tin of baked beans (ss)
Method
Prick the potatoes with a fork and spray with Fry Light, run sea salt over the skin, place in a microwave, cook for 5-10 mins, (depending on the wattage of the microwave) until part cooked.
Remove from the microwave and cut in half and carefully (very hot), remove as much of the potato inner keeping the outer skin intact, place in a bowl.
Cook the sausages in a shallow frying pan sprayed with Fry Light until browned, add the runny honey, balsamic & soy sauce. Keep rolling in the mixture until they are sticky and dark brown.
While the potatoes are cooking fry the chopped bacon until crisp, remove and add to the bowl with the potato, add cheese, turmeric, Cajun and season with salt & pepper.
Mix well and return to the potato skins.
Place in a hot oven at 180c for 10-15 mins until the potato has fully cooked and the cheese is bubbling, serve with the sausages, beans & a side salad.
(s)=super free
(ss)=super speed
Pete’s spicy cheesy baked potatoes with sticky sausage
Serves 2
Ingredients
2 large potatoes
56g low fat cheddar, grated (2xHea)
1 tbsp turmeric
1 tbsp. Cajun powder
1 tbsp runny honey 2.5 syns
1 tbsp balsamic vinegar
1 tbsp dark soy sauce
2 rashers of smoked bacon chopped into small pieces
4 Sainsbury’s “be good to yourself” extra lean Cumberland sausages 0.5 syn each
Side salad (s)
410g tin of baked beans (ss)
Method
Prick the potatoes with a fork and spray with Fry Light, run sea salt over the skin, place in a microwave, cook for 5-10 mins, (depending on the wattage of the microwave) until part cooked.
Remove from the microwave and cut in half and carefully (very hot), remove as much of the potato inner keeping the outer skin intact, place in a bowl.
Cook the sausages in a shallow frying pan sprayed with Fry Light until browned, add the runny honey, balsamic & soy sauce. Keep rolling in the mixture until they are sticky and dark brown.
While the potatoes are cooking fry the chopped bacon until crisp, remove and add to the bowl with the potato, add cheese, turmeric, Cajun and season with salt & pepper.
Mix well and return to the potato skins.
Place in a hot oven at 180c for 10-15 mins until the potato has fully cooked and the cheese is bubbling, serve with the sausages, beans & a side salad.
(s)=super free
(ss)=super speed
bilsat
Really likes to cook
Soup before SW weigh-in..................
Pete’s Healthy Winter Soup
Serves 4
Ingredients
410g chopped tomato (s)
1 onion, finely chopped (s)
1 chilli, finely chopped, deseeded (s)
1 carrot, finely chopped (s)
1 celery stick (s)
200g garden peas (ss)
410g cannellini beans (ss)
Splash of Worcester sauce
750mL veg stock
1tbsp sweetener
Method
Cut all the veg to size, spray a deep saucepan with fry Light and add the onion, celery, carrot & chilli, cook until soft, add the beans, tomato & peas and stock, bring to a boil then reduce the heat & simmer for 20 mins. Add the Worcester sauce, and season with salt & pepper.
This soup is better when reheated.
Pete’s Healthy Winter Soup
Serves 4
Ingredients
410g chopped tomato (s)
1 onion, finely chopped (s)
1 chilli, finely chopped, deseeded (s)
1 carrot, finely chopped (s)
1 celery stick (s)
200g garden peas (ss)
410g cannellini beans (ss)
Splash of Worcester sauce
750mL veg stock
1tbsp sweetener
Method
Cut all the veg to size, spray a deep saucepan with fry Light and add the onion, celery, carrot & chilli, cook until soft, add the beans, tomato & peas and stock, bring to a boil then reduce the heat & simmer for 20 mins. Add the Worcester sauce, and season with salt & pepper.
This soup is better when reheated.
