Ooh how did you make your Bombay potatoes???
We've just had
SW chicken tikka masala
Rice - frozen (1 syn / bag)
Bombay Potatoes made with Schwartz mix (4.5 syns / packet)
What have you just eaten??
- Thread starter Blondee
- Start date
Ooh how did you make your Bombay potatoes???
We've just had
SW chicken tikka masala
Rice - frozen (1 syn / bag)
Bombay Potatoes made with Schwartz mix (4.5 syns / packet)
LittleFlutterby
Fluffy lil flutterby :)
a freakishly big bowl of fruit and a peach and pineapple muller light
i am stuffed lol
i am stuffed lol
bilsat
Really likes to cook
Food eaten in the last two days....
Pete’s Potato Skins
Ingredients
Serves 4
4 Baking Potatoes
112g Low Fat Cheddar Cheese (from your daily allowance) = 28g per person
Cajun mix
Philadelphia Low Fat chives & herb Cheese Spread
Method
Wash potatoes and dry, with a fork scrap the sides and prick them.
In (600w) Microwave 4 large potatoes for 10-15 mins, until soft, remove and cut into half. Allow to cool, scoop out most of the cooked potato (keep and use for mash - you can freeze it), leaving a shell of potato and skin about 6-8 mm thick.
Spray with Fry light on both sides and season with Salt & pepper
Put on a baking tray, with an oven tray, on top. Bake for 20 minutes at 180c, remove and add the topping of your choice, spray with Fry Light again and add your favourite filling, Cheddar Cheese or Cajun Mix, bacon etc. and return for a further 10 mins until crisp and golden.
For a dip, try, Philadelphia chives & herb cheese spread.
Pete’s Spaghetti Bolognese
Serves 4
½ Syn on Ee
6Syn if not using wholemeal spaghetti
Ingredients
2 small onions, chopped
1 garlic clove
1 small carrot, chopped
1 red pepper, deseeded & chopped
1 green pepper, deseeded & chopped
125g mushrooms, chopped
1 large celery stick, chopped
454g low fat beef mince
1 400Ml can/box of chopped tomatoes
1 Tsp Worcester sauce
125Ml of beef stock
2 level Tbsp tomato puree
1 Tbsp mixed Herbs
400g cooked wholemeal spaghetti
Parmesan Cheese
Method
Spray a frying pan with Fry Light and cook the onion until transparent then add the meat and cook until brown. Put to one side.
In a deep saucepan spray with Fry Light and cook the onion until transparent, then add, garlic, carrot, peppers, mushrooms and celery and cook for 10 mins.
(If you want a smooth sauce then remove from the heat and using a hand blender blitz to a smooth sauce.)
Add the meat and the tomatoes, stock, Worcester sauce and season to taste, cook for 30 mins until it thickens.
Add spaghetti to the sauce, mix and serve, sprinkle with Parmesan if required. Enjoy with salad!
Pete’s Salads
Ingredients
Iceberg lettuce
Tomato
Spanish onion
Carrot
Red, yellow, Green Peppers
Celery Stick
Kraft Low Fat Dressing
Method
Shred the lettuce with a sharp knife, (use a plastic one if you don’t want the lettuce edges to go brown) chop tomatoes into 8 pieces, grate the carrot, cut finely the Spanish onion and wash the celery and cut into small pieces. Cut & Deseed the peppers and cut lengthways first then chop into small pieces
Toss together with your hands, season with salt & pepper and add your favourite dressing.
Pete’s Potato Skins
Ingredients
Serves 4
4 Baking Potatoes
112g Low Fat Cheddar Cheese (from your daily allowance) = 28g per person
Cajun mix
Philadelphia Low Fat chives & herb Cheese Spread
Method
Wash potatoes and dry, with a fork scrap the sides and prick them.
In (600w) Microwave 4 large potatoes for 10-15 mins, until soft, remove and cut into half. Allow to cool, scoop out most of the cooked potato (keep and use for mash - you can freeze it), leaving a shell of potato and skin about 6-8 mm thick.
Spray with Fry light on both sides and season with Salt & pepper
Put on a baking tray, with an oven tray, on top. Bake for 20 minutes at 180c, remove and add the topping of your choice, spray with Fry Light again and add your favourite filling, Cheddar Cheese or Cajun Mix, bacon etc. and return for a further 10 mins until crisp and golden.
For a dip, try, Philadelphia chives & herb cheese spread.
Pete’s Spaghetti Bolognese
Serves 4
½ Syn on Ee
6Syn if not using wholemeal spaghetti
Ingredients
2 small onions, chopped
1 garlic clove
1 small carrot, chopped
1 red pepper, deseeded & chopped
1 green pepper, deseeded & chopped
125g mushrooms, chopped
1 large celery stick, chopped
454g low fat beef mince
1 400Ml can/box of chopped tomatoes
1 Tsp Worcester sauce
125Ml of beef stock
2 level Tbsp tomato puree
1 Tbsp mixed Herbs
400g cooked wholemeal spaghetti
Parmesan Cheese
Method
Spray a frying pan with Fry Light and cook the onion until transparent then add the meat and cook until brown. Put to one side.
In a deep saucepan spray with Fry Light and cook the onion until transparent, then add, garlic, carrot, peppers, mushrooms and celery and cook for 10 mins.
(If you want a smooth sauce then remove from the heat and using a hand blender blitz to a smooth sauce.)
Add the meat and the tomatoes, stock, Worcester sauce and season to taste, cook for 30 mins until it thickens.
Add spaghetti to the sauce, mix and serve, sprinkle with Parmesan if required. Enjoy with salad!
Pete’s Salads
Ingredients
Iceberg lettuce
Tomato
Spanish onion
Carrot
Red, yellow, Green Peppers
Celery Stick
Kraft Low Fat Dressing
Method
Shred the lettuce with a sharp knife, (use a plastic one if you don’t want the lettuce edges to go brown) chop tomatoes into 8 pieces, grate the carrot, cut finely the Spanish onion and wash the celery and cut into small pieces. Cut & Deseed the peppers and cut lengthways first then chop into small pieces
Toss together with your hands, season with salt & pepper and add your favourite dressing.
Attachments
chiefbridesmaid
Silver Member
2 nimble toast, tinned spaghetti, a punnet of mushrooms and an egg
WhitePigeon
Silver Member
2 weetabix with milk (HexA), handful of blueberries and a tsp of honey (1 syn) 
