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Thread: Need a family dinner recipe that the hubby will eat

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    Need a family dinner recipe that the hubby will eat

    Hi all just wondering if somebody could give me a dinner recipe that my hubby will eat without moaning that its a diet recipe! He is a nightmare when it comes to healthy eating thanks in advance!
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    Hiya
    My OH eats the same food as me and mostly doesn't complain!! We have things like chilli, spag bol and pasta bake- he might have his with lashings of cheese/sour cream / garlic bread but obviously all can be added afterwards.
    With Mexican food I tend to substitute wraps for rice, sour cream for cottage cheese or ff yoghurt. again, he can have wraps, they freeze well for next time.
    If I've saved hexb we can have burgers and though still experimenting, sw chips are usually a hit.
    He enjoys my home made curry with rice or he might have a naan.
    The only sticking point is pizza! Sometimes I go without, most times we both do lol. I think if your hubby doesn't want "diet food"- which sw is so far from- leave it to him to add the bad stuff!
    Hope this helps xx

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    Hi beingmum

    My boyfriend eats exactly same as me when I'm there, if your cooking from scratch its just little tweaks and he'd never know the difference, we eat any meat, mine without fat his with fat left on, veggies the same, potatoes roasted with frylight instead of oil, actually nicer than with oil, same with chips. we both eat grill up, and as Rosiepops says bolognaises, chilli's and pasta's can all be added to after.

    Although SW is technically a 'diet' you don't have to diet, last night BF and I had Pork loins cooked in mix of oxo cube and bovril cube with shallots in the oven, I had new potatoes he had roast potatoes in lard both had carrot batons that certainly wasn't diet food lol and no complaints hahaha. check out this site there are other recipes and good luck.



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    Thanks ladies I suppose when I sit back and think about it we mostly eat curries, spag bol and stews anyway. I just need to tweak them to be sw friendly. As mentioned he can add the bad stuff after like chips and garlic bread (he has chips and bread with everything yuck!) Were going to have beef stir fry today and he will add the chips lol
    I have an actifry but he doesn't like the chips from it.
    Thanks so much for your replies plenty of food for thought

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    How about Beer & Ale!

    Pete’s Steak & Ale (2014)

    Serves 4

    Ingredients

    1 Tbsp. flour (4/4= 1 syn per person)
    1 Tbsp. Worcester sauce
    1 Tbsp. Tomato puree (s) (sff)
    8 Shallots cut in half (s) (sff)
    150g Mushrooms, quartered (s) (sff)
    200mL Knorr dark beef stock
    440mL can of Guinness original (6.5/4=1.625 syns per person)
    450g Chuck steak, cut into chunks (ff)
    Twig of thyme

    Method

    Cook the shallots in a frying pan on a low light, sprayed with frylight, for about 15 mins to allow going golden in colour. Set aside.
    In the meantime, in a casserole pan, cook the beef to brown it, sprinkle the flour over it & mix well, when browned, remove the meat & set aside.
    Deglaze the pan with the Guinness, scraping the base with a wooden spoon, increase the heat & reduce the Guinness by half.
    Return the beef back to the pan, with the mushrooms, shallots, stock, thyme, tomato puree, reduce the heat to a simmer, cover & cook on an “Eco” setting (90C) for several hours.
    15 Mins before the meal remove from the oven, uncover & check the thickness of the liquid, if to thin increase the heat & keep stirring until it thickened up as the liquid is boiled off. Remove the thyme twig.

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    Oh this looks amazing going to do it tomorrow are syns the same on a red day? Thanks pete

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    Looks yummy that bilsat....will have a go making it



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    Hi Beingmum.
    You would have to check the allowances for the Original plan,specially the meat, ect. I have never done that plan! sorry
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    How about this for him!

    Pete’s Pulled Pork (2014)

    Serves 4

    Ingredients

    1 Onion, finely chopped (s) (sff)
    1 Tbsp. Tomato purees (s) (sff)
    1 Tbsp. Smoked paprika
    2 Tbsp. Worcester sauce
    3 Garlic cloves, finely chopped (sff)
    3 Tbsp. Sweetener
    3 Tbsp. Cider vinegar
    400g Chopped tomatoes (s) (sff)
    1 Kg Aldi Pork shoulder joint (ff)
    Slow cooker

    Method

    In a small saucepan, sprayed with frylight, cook the onion & garlic until soft.
    Add the other ingredients, bring to the boil then reduce the heat & cook until it thickens up, stirring from time to time. Using a hand blender, reduce to a smooth sauce, when thickened, set aside.
    Pre-heat the slow cooker.
    Carefully remove the meat from the package, remove & keep the string loops, cut off all the fat that you can from the meat, replace the string loops.
    In a hot large frying pan sprayed with frylight, brown the meat all over.
    Pour a layer of the sauce in the base of the slow cooker, place the meat on top, pour the remaining sauce over the meat, place the lid on the slow cooker & switch to “low” then cook for at least 6 Hrs until the meat can be pulled apart with a pair of forks.

    Click image for larger version. 

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    That pulled pork looks and sounds amazing. I am so making that

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    Yesterdays Dinner!

    Pete’s Lemon Chicken Curry (2014)

    Serves 2

    Ingredients

    1 Onion, finely chopped (s) (sff)
    1 Chilli, deseeded & finely chopped (s) (sff)
    1 Lemon, zested & juiced (ss) (sff)
    1 Sweet pepper, finely sliced (s) (sff)
    1 Knorr Curry flavourpot (2 Heb/2=1 syn per person)
    1 Tbsp. Tomato puree (s) (sff)
    3cm Ginger, finely chopped
    3 Garlic, finely chopped (sff)
    300mL Knorr chicken stock
    460g Skinless chicken thighs, diced (s) (ff)
    S & P

    Method

    Spray a large frying pan with frylight, add the diced up chicken, and cook until its all gone white.
    Set aside.
    Add more frylight & cook the onion & chilli for 5 mins, add the flavourpot & mix well, add the sweet pepper & ginger, cook for a few minutes, add the chicken, lemon zest, lemon juice, stock & tomato puree, on a medium heat cook for 20 mins or until the liquid has reduced & thickened, season well.
    Cook the rice as per the packet instructions; cook so that the rice is ready at the same time as the chicken!

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    Quote Originally Posted by bilsat View Post
    How about Beer & Ale!

    Pete’s Steak & Ale (2014)

    Serves 4

    Ingredients

    1 Tbsp. flour (4/4= 1 syn per person)
    1 Tbsp. Worcester sauce
    1 Tbsp. Tomato puree (s) (sff)
    8 Shallots cut in half (s) (sff)
    150g Mushrooms, quartered (s) (sff)
    200mL Knorr dark beef stock
    440mL can of Guinness original (6.5/4=1.625 syns per person)
    450g Chuck steak, cut into chunks (ff)
    Twig of thyme

    Method

    Cook the shallots in a frying pan on a low light, sprayed with frylight, for about 15 mins to allow going golden in colour. Set aside.
    In the meantime, in a casserole pan, cook the beef to brown it, sprinkle the flour over it & mix well, when browned, remove the meat & set aside.
    Deglaze the pan with the Guinness, scraping the base with a wooden spoon, increase the heat & reduce the Guinness by half.
    Return the beef back to the pan, with the mushrooms, shallots, stock, thyme, tomato puree, reduce the heat to a simmer, cover & cook on an “Eco” setting (90C) for several hours.
    15 Mins before the meal remove from the oven, uncover & check the thickness of the liquid, if to thin increase the heat & keep stirring until it thickened up as the liquid is boiled off. Remove the thyme twig.

    Click image for larger version. 

Name:	Steak & Ale (Small).JPG 
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    Have some guiness in the fridge so going to try this tomorrow (have chicken I need to use today)... Can I just ask what is chuck steak? Can I use stewing beef? Thanks a mil

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    Quote Originally Posted by bilsat View Post
    How about this for him! Pete’s Pulled Pork (2014) Serves 4 Ingredients 1 Onion, finely chopped (s) (sff) 1 Tbsp. Tomato purees (s) (sff) 1 Tbsp. Smoked paprika 2 Tbsp. Worcester sauce 3 Garlic cloves, finely chopped (sff) 3 Tbsp. Sweetener 3 Tbsp. Cider vinegar 400g Chopped tomatoes (s) (sff) 1 Kg Aldi Pork shoulder joint (ff) Slow cooker Method In a small saucepan, sprayed with frylight, cook the onion & garlic until soft. Add the other ingredients, bring to the boil then reduce the heat & cook until it thickens up, stirring from time to time. Using a hand blender, reduce to a smooth sauce, when thickened, set aside. Pre-heat the slow cooker. Carefully remove the meat from the package, remove & keep the string loops, cut off all the fat that you can from the meat, replace the string loops. In a hot large frying pan sprayed with frylight, brown the meat all over. Pour a layer of the sauce in the base of the slow cooker, place the meat on top, pour the remaining sauce over the meat, place the lid on the slow cooker & switch to “low” then cook for at least 6 Hrs until the meat can be pulled apart with a pair of forks. <img src="http://www.minimins.com/attachment.php?attachmentid=139688"/><img src="http://www.minimins.com/attachment.php?attachmentid=139689"/><img src="http://www.minimins.com/attachment.php?attachmentid=139690"/>
    I have some left over pork from a roast, any ideas on what I can do with it? Could I do this? Quite new to cooking meat so not sure, would mean cooking the meat again?
    Week 1 : -3 1/2lbs

  14. #14
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    Here is a definition of the difference!
    Braising steak is often used in a casserole. Mostly nowadays "Chuck" steak is sold for braising steak and is often used in "Casseroles". This is a cut of beef from the "forequarter" of beef and is the shoulder piece of the beast. It contains a fair bit of fat which is normally rendered down and incorporated into the dish. Sometimes the "Blade or LMC (leg of mutton cut)" is also sold as braising joint of beef......which is on the other side of the blade bone to the Chuck steak but is very lean and somewhat void of flavour.


    Stewing steak is nowadays mostly "shin of beef"....which is what is says...shin. This can be from the forequarter or the hindquarter of the beast. It differs quite a lot from braising steak as it contains a lot of sinnue and membrane which separates the individual muscles within the cut. All these sinues render down in cooking to give a gelatinous addition which a good stew requires.
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    Thanks Pete...I have stewing beef so I'll give it a go with that and see how it turns out

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