Pete's Recipe Book

[bilsat]

Pete’s Chicken Chasseur

Serves 4

Ingredients

1 garlic, sliced (sff)
1 medium onion finely chopped (s)(sff)
2 400g cans of chopped tomato (s)(sff)
500g chicken thigh fillets, chopped into cubes (ff)
6 smoked bacon, chopped into small pieces & fat removed (ff)
150g baby button mushrooms, sliced (s)(sff)
1tsp Worcester sauce
1tsp basil herb
1tbsp tomato puree (s)(sff)
Knorr Chicken stockpot
Knorr Herb stockpot
225g long grain rice (ff)

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.

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Pete’s Instant Mash Sausage Rolls

Ingredients

200g Sainsbury’s “Be Good to Yourself” Extra Lean Pork Mince (ff)
Or 200g Tesco Healthy Living Pork Mince (ff)
1/2 packet (125g) Instant Mash
2 small onions, finely chopped (s)(sff)
1 carrot, finely chopped (s)(sff)
1tsp thyme
Mixed herbs
1 tsp Schultz “spicy season all”
*option 4 tbsp. apple sauce 4syn/4=1syn each

Method

Chop up an onion in a mini chopper, add 125g of Instant Mash to a bowl and add the onion, mixed herbs and hot water and mix to bread dough consistency. Place in a fridge for at least 1 hr.

Lay out a sheet of cling film on a flat surface and place the mixture to it and cover over with a top layer of Clingfilm, using a rolling pin, rollout until about
4-6mm thick. Cut to the width you want for the rolls.

Chop the carrot, onion, thyme, mince & spices, in a mini chopper to form a paste. Season with salt & pepper, *add the apple sauce if required

Peel back the top layer of Clingfilm and add a layer of meat then, using the Cling Film roll the mash to form a tube with the meat inside, seal the joint and egg wash, repeat with the remaining mix, return to the fridge to chill. Remove when ready to cook, allow to return to room temperature, egg wash again.


Grease a flat tray with Fry light and place the rolls on it and egg wash again, place in a hot oven on 200c for 25 mins and browned.


Sainsbury’s per roll=< 1 Syn Tesco’s per roll Free Ee

 

[bilsat]

Pete’s Meat Pasties

Ingredients

Sainsbury Extra Lean Steak Mince (ff)
Per 100g

183Kcal
Fat=11.8g
Sat Fat=5.6g
Sugar= trace
Salt=trace
2 Small Onions (s)(sff)
!/2 packet (125g) Instant Mash

Method

Place 150g of meat in a dry frying pan and cook out any remaining fat. Add one onion chopped fine, season with salt & pepper, When browned add ½ tsp of Bovril,1/2 cup water and a few splashes of Worcester sauce, reduce liquid then allow to cool.

Add 125g of Instant Mash to a bowl and add one chopped onion, mixed herbs and hot water and mix to a bread doe.
Lay out a sheet of cling film and place ½ the mixture to it and cover over with a top layer of Clingfilm, using a rolling pin, rollout until about 6mm thick. Cut to make two pieces to size of pasties.
Grease a flat tray with Fry light and hand wipe across the complete surface.
Peel back the top layer of Clingfilm and using the bottom Clingfilm lift and turn over placing the mix on to the cooking tray, remove top layer of Clingfilm and you should have a layer of mix on the tray,
Add a layer of cool meat and cover with other ½ of the mix, crimp edges and egg wash.
Repeat with the remaining mix.




Place in a hot oven on 170/180 for about 15 mins or until browned.
Enjoy with a salad or baked beans and an egg!

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Pete’s Leek & Potato Pie

Serves 2

Ingredients

1Lb Potatoes (ff)
1 Medium Onion, finely chopped (s)(sff)
1 Medium Leek, finely chopped (s)(sff)
handful of peas (ss)(ff)
1tsp “very easy” garlic
sprinkle of thyme
1tsp mustard powder
100ml vegetable stock
90g low fat cheddar (2xHea)
Method

Boil potatoes and mash up, set aside and spray large frying pan with Fry Light and fry onions, leeks & peas for 6-8 mins.

Add the mash, garlic, thyme, mustard, stock and half the cheese, mix together and put in an ovenproof dish and sprinkle the rest of the cheese on top and bake for 20 mins on 200c.

 

[bilsat]

Pete’s Potato Skins

Serves 4
Ingredients


4 Baking Potatoes (ff)
90g Low Fat Cheddar Cheese (2 Hea)
Cajun mix
25g Philadelphia Low Fat chives & herb Cheese Spread (1.5 syn)
Toppings of your choice

Method

Wash potatoes and dry, with a fork scrap the sides and prick them.
In (600w) Microwave cook for 10-15 mins, until soft, remove, Put on a baking tray. Bake for 20 minutes at 180c, remove and remove and cut into half. Allow to cool slightly, scoop out most of the cooked potato, leaving a shell of potato and skin about 6-8 mm thick, place the removed potato into a bowl, mix with the cheddar cheese.
Season with salt & pepper. Add any other toppings that you like.
And return for a further 10 mins until crisp and golden.

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Pete’s Sausage, Egg & Chips


Serves 2

Ingredients

2 large Potatoes (ff)
4 Sainsbury’s “Be Good to yourself” extra lean Cumberland Sausage (0.5 syn each) (ff)
2 medium Eggs (ff)

Method

Cut the potatoes into chip size and part boil for 5 mins.

Remove and dry then place in an ovenproof shallow dish sprayed with Fry Light, season, and cook in the oven at 200c for 30 mins or until browned.

Place sausages under the grill and cook until browned.

5 mins before the chips are cooked place a small pan sprayed with Fry Light on the cooker to heat up, cook an egg until the base has gone white then cover the pan with an oversize lid and cook until the egg is cooked to your liking.

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Pete’s Corned Beef & Mash Pie

Serves 2

Ingredients

1 200g Princes Low Fat Corned Beef (4.5syns per tin in total, 2.25syn per person)
1 Large Potato (ff)
1tsp mustard powder
90g Low fat Cheddar (1Hea per person)
* option (1tbsp brown sauce, 1 syn)

Method

Open the tin of Corned Beef and tip into a mixing bowl, break into small pieces.
In the meantime boil the potato, then mash and mix with the corned beef, add the mustard and fill an oven-proof dish, grate 90g of low fat cheddar cheese and cook at 180c until the cheese melts, served with an egg and baked beans. Served with *option, brown sauce.

 

[bilsat]

Pete’s Honey Glazed Sausages with Mash & Cauliflower

Serves 2
Ingredients
4 Sainsbury’s “Be good to yourself” extra lean Cumberland sausage 0.5 syn each (ff)
2 medium potatoes, Floury type Maris Piper or King Edwards (ff)
1/3 of a large Cauliflower & cut into florets (s)(sff)
1tbsp runny honey 2.5 syns
1tbsp light soy sauce
1 cup frozen peas (ss)(ff)
3 Laughing Cow Cheese wedges ½ Hea

Method
Cook the sausage in a frying pan sprayed with Fry Light ,cook on a low light until cooked and light brown, add 1tbsp of runny honey, 1tbsp of light soy sauce, stir into the sausages until they are coated, keep cooking until glazed and golden in colour.
Boil the potatoes until soft, remove and mash, add Laughing Cow Cheese wedges blend until smooth.
Cook the Cauliflower florets for 4-5mins until "al dente".
Cook the peas for the same time.
Plate up and sprinkle the cauliflower with Paprika. Cover with homemade gravy.

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Pete’s Big breakfast

Better as a main meal

Ingredients

2 large tomatoes (s)(sff)
2 large mushrooms (s)(sff)
45g mozzarella cheese
2 rashers of bacon (fat removed)(ff)
2 tablespoons of baked beans (ss)(ff)
1 fresh egg (ff)
Home made savoury rice (ff)
Small carrot (s)(sff)
Small onion (s)(sff)
Sweet pepper (s)(sff)
Basil leaves

Method


Make up your savoury rice by cooking 2 Tablespoons of rice add 1 small chopped carrot,, ½ small onion, ¼ sweet pepper in a cup full of water, when the water has been absorbed then allow the rice to steam by putting a lid on the pan.
Cut the top off each tomato and remove the seeds, dribble a small amount of balsamic vinegar into each tomato and then fill with the rice, season with salt & pepper.
Prepare the mushrooms by removing the stork, add the cheese and basil leaves
Lightly oil a oven dish with fry light and place the tomatoes and mushrooms in, place in a hot oven at 180c .
Warm the beans up and prepare the egg to be poached.
Start the egg cooking.
Turn out on to a large plate
Enjoy!

 

[bilsat]

Pete’s Sticky Honey Sausages

Serves 2

Ingredients

4 Sainsbury’s “Be good to yourself” extra lean Cumberland Sausage (0.5 syn each) (ff)
1tbsp “runny honey” (2.5 syn)
1tbsp Light soy sauce
1tbsp Balsamic vinegar

Method

Spray a frying pan with Fry Light and cook the sausage on a low heat until cooked and slightly brown.
Add a drizzle of honey over each sausage, soy sauce & balsamic vinegar. Keep on rolling the sausages in the juice to coat them and continue cooking until they are glazed.
Do not let them burn as the sauce will be bitter.



Pictured here as part of the “Big Breakfast”

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Pete’s Sloppy Joes

Serves 2

Ingredients

250g Low Fat Mince Beef (ff)
1 Onion, finely chopped (s)(sff)
1 Garlic, finely chopped (sff)
250mL Passata (s)(sff)
1 Pepper, chopped (s)(sff)
1 Tbsp. Sweetener
1 Tbsp. Worcester sauce
1 Tbsp. Apple Vinegar
1 Tsp mixed herbs
1 Tsp Paprika
1 Tsp Mustard
Wholemeal Baps 3.5Syn or 1xheb each

Method

In a heavy frying pan brown the mince in small batches by cooking at a high heat and allow to brown before disturbing, set aside.

Add fry Light to the pan and cook the onion, pepper & garlic for 5 mins or until transparent.

Return the mince to the pan and add the Passata, sweetener, Worcester sauce, mustard, vinegar, mixed herbs & Paprika. Mix well and allow to fully cook, adding seasoning to taste, serve in a toasted wholemeal Bap.

 

[bilsat]

Pete’s Diet Coke Boiling Bacon



Piece of boiling bacon (ff)
2 Ltr bottle of Diet Coke
Old saucepan


Cooking with Diet Coke may sound weird but believe me it works.

The Coke appears to draw out all the salt and other ingredients used in preparing the bacon and giving it a dark rich colour and flavour.

Don’t worry about the colour of the cooked Coke, it will look horrible but you will be throwing it away.
Your saucepan will look terrible but it will wash up ok, just don’t use your best pan.



Weight the bacon joint to work out the cooking time.
20 mins per 1lb + 20 mins
Use an old pan if possible as it gets messy
Put joint into pan and cover in Diet Coke

Bring to the boil; keep an eye on it so that it doesn’t boil over, very messy!
Turn down heat and allow to simmer.
Keep the joint covered with coke.

The joint is cooked when you can push a skewer through the thickest part of the joint.
Remove and THROW AWAY the Coke, DO NOT ATTEMPT TO DRINK THE COKE!

Add to drain and cool on a sloping drip tray.

Enjoy!

You will never cook a bacon joint any other way after tasting this……..

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Pete’s Italian Sauce

Serves 4

Ingredients

Knorr Herb stock pot
1 tsp dried oregano
1 onion, finely chopped (s)(sff)
1 red pepper, sliced (s)(sff)
1 green pepper, sliced (s)(sff)
1 carrot, finely chopped (s)(sff)
1 stick of celery, finely chopped (s)(sff)
2 garlic cloves, finely chopped (sff)
6 rashers of smoked bacon cut into strips (ff)
225g mushrooms, sliced (s)(sff)
200mL passata (s)(sff)
400mL chopped tomatoes (s)(sff)
1Tbsp tomato puree (1syn)(s)(sff)
1Tbsp sweetener


Method


Add Fry Light to an oven-proof pan and cook the bacon until crisp, remove and set aside, add the celery, carrot, peppers, onion & garlic to the pan, cook until soft, return the bacon to the pan

Add the tomatoes, oregano and passata, place the stock pot contents on top of the ingredients, cover with a lid, bring to the boil, add sweetener, then reduce the heat to a simmer for 30 mins, and then add puree.
Add the mushrooms and simmer for 10 mins.
Serve with pasta.

 

[bilsat]

Pete’s Sweet & Sour Sauce

Ingredients


1Tbsp. sweetener
1Tbsp light soy sauce
1 tsp blue dragon oyster oil 1syn
1 tsp toasted sesame oil 2syn
1 spring onion, finely chopped (s)(sff)
1 garlic clove, finely chopped (sff)
1 tsp “very lazy garlic
1 tsp “very lazy” ginger, finely chopped
1 tsp very lazy” chilli
1 tsp 5 spice
1 tbsp runny honey
3 Tbsp. water
Salt & pepper

Method

In a small frying pan, add the ingredients and over a low heat, cook, stirring from time to time to blend, season with salt & pepper. Cook until it thickens then add to the stir-fry.

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Pete’s Spicy BBQ sauce

Serves 4
Syn Free

Ingredients


1 onion peeled and roughly chopped (s)(sff)
1 tsp. mild chilli powder
227ml/8fl oz. passata (s)(sff)
3 tbsp. artificial sweetener
4 tbsp. balsamic vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. mustard powder
salt and freshly ground blacken pepper.


Balsamic vinegar and Worcestershire sauce provide the basis for this great tasting bbq sauce that is perfect for a dip, basting a chicken thighs or vegetable kebabs before a BBQ.

Method

Spray a pan with fry light and sauté the onion and chilli powder over a low heat for 5 minutes until softened.

Stir in the remaining ingredients, bring to the boil and simmer for 10 minutes until thickened. Blitz with a hand blender for a finer mix.

Check the seasoning before serving hot or cold.

Freezer friendly.

For BBQ Baked beans add 1 Tbsp to a large tin of Baked Beans, great!

 

[fairy3853]

Thanks so much for doing the Mushy Pea Curry Pete. Iv missed a good curry and dont like the one using the yogurt. Iv seen the recipe on hear for the mushy pea one but always had visions of it been green & mushy pea like. Will definatly give it a go now, Thanks

 

[kazbryn]

Fantastic book of recipes and meal ideas Pete. Thank you your a star

 

[laineyob]

Just found this, Pete, your recipes look amazing!!
I will be giving lots of these a go

 

[tinks*]

Hi,

This is really great. Im new to SW and you have given me lots of insperation for my dinners. There really useful and look very tasty.

Thanks x

 

[bilsat]

Pete’s 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)(sff)
6 Jus Rol Filo pastry sheets (each sheet is 6 syns but is cut into 6=1 syn)
4 medium potatoes, peeled, cooked & mashed (ff))
110g frozen peas (ss)(ff)
1 red chilli, deseeded & chopped (s)(sff)

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.

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Pete’s Filo Apple Pies
Makes 36 (1.55 syn each)
Ingredients
Jus Rol filo pastry 6 sheets (each sheet is 6 syns but is cut into 6=1 syn)
Sainsbury’s bramley apple sauce 475g jar (use 1tsp per portion=10g= 0.55 syn)
Cinnamon

Method

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, keep covered with a damp cloth until ready to use, lay out and spray with Fry Light, place 1tsp of the apple mixture at the bottom of the strip, sprinkle with cinnamon, 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.

 

[bilsat]

Pete’s Mini Falafels


Makes 18

Ingredients

2 Wholemeal slices of bread (400g loaf) 1Heb or 6syn
1 400g chickpeas (s)(ff)
1tsp cumin
1egg
2tbsp chopped coriander
1tsp chilli flakes
100g Roasted red peppers (s)(sff)
2 spring onions (s)(sff)

Method

In a food processor reduce the ingredients to a smooth paste, put in a small bowl and cover, place in the fridge until the mixture is firm, remove and form into small size “burgers”

Heat a frying pan and spray with Fry Light, cook in batches on both sides, remove and allow to cool.

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Pete’s Xmas Pakoras


Ingredients

1 Red Onion, finely chopped (s)(sff)
1 Egg (ff)
125g Instant Mash
½ cup frozen peas (ss)(ff)
1tsp turmeric
1tsp chilli powder
1tsp garam masala
1tsp cumin
2tbsp hot curry powder

Method

Pre heat the oven to 200°C/Gas 6.

Chop the peas & onion in a small food blender until quite fine.

Tip 125g of Instant Mash into a mixing bowl, add the spices, egg & mix together, add the peas & onion, season with salt & pepper, add hot water and mix to a slightly loose mix.
Stand for 2 mins add more water if now too stiff.

Line a baking tray/wire rack with baking paper to prevent sticking, using two tablespoons form” small scone” size amounts and place on the tray.

Spray with Fry Light and bake for approximately 15 mins, remove from the oven, spray again with the Fry Light.

Return to the oven for a further 10-15 mins until browned, remove & leave on a wire rack, allow to cool.

Allow to cool slightly so that the pakoras firm up.

 

[bilsat]

Pete’s Strawberry & Grape layered Jelly


Serves 4

Ingredients

Hartley’s sugar free blackcurrant jelly 10Cal per portion
Strawberries (ss)(sff)
Grapes(sff)

Method

Cut grapes in half and cover the base of glass dishes.
Sprinkle the packets contents into 285mL/.5Pt of boiling water, stir, then add
285mL/.5Pt of cold water
Pour into the dishes & float the cut strawberries to cover the top, put into a fridge until set.

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Pete’s Summer Surprise
Ingredients

1 x 500g Bag of Sainsburys Summer Fruit(sff)
Weight Watchers 400g wholemeal bread
Robinsons Apple & Blackcurrant Concentrate (no added Sugar)

Method

In a saucepan put 1 cup / 250ml of Robinsons Apple & Blackcurrant concentrate (no added Sugar) undiluted, bring to the boil for a minute and place to one side. Tip the bags contents into a sieve and drain all the liquid off, adding it to the Robinsons concentrate.

Prepare your dishes by covering the base & sides with clingfilm, this will aid removal later.
Cut and place your wholemeal bread with crusts removed in the base and then cut wedge shaped pieces to go around the side.

Dip each piece in the juice then lay out in the dish starting with the base, make sure that you cover the whole area of the dish.

Add the fruit until it reaches the top then fit a piece of bread on the top, add any extra juice to ensure the top is completely covered in juice. (This will now be proud of the dish)

Place a weight on the dish and place in the fridge for several hours.

To remove open the clingfilm and tip upside down, carefully lift the dish off then remove the clingfilm and dispose of it.

Enjoy!

Robinson Apple & Blackberry Concentrate
250mL=

Cal=5
Fat=trace
Sat Fat=0
Salt=0
Sugar=0.6g



Sainsburys Summer Fruit 80g serving

Kcal=26
Fat=0.1g
Sat Fat=Trace
Sugar=4.2g
Salt=Trace


This version is easier to make as no fruit has to be washed or boiled and as such has a low or no Syn value!

 

[bilsat]

Pete’s Baked Egg Custards



Serves 6
Free if you use your Milk as Hea


Ingredients


3 Large Eggs (ff)
400mL skimmed Milk
(From your daily allowance)
4 Heaped Tbsp sweetener
1 Teaspoon Vanilla Extract
Nutmeg

Method

Preheat the oven, set at 150c.
Warm the milk, whisk the eggs, vanilla & sweetener.
Pour the warm milk onto the eggs mixture, stirring as you go.
Pour into ramekins and sprinkle with nutmeg.

Use a tin with a wire tray inside, place the ramekins on it and fill the tin with boiling water until it is halfway up the ramekins.

Place on the middle shelf of the oven for 30 mins or until they are set.
Remove from the oven and leave on the tray until cool then transfer to the fridge to chill.

Enjoy.

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Pete’s Scan Bran Carrot Cake

Syn free if used as a Heb

Ingredients

5 scan bran
300g/3 large size carrots (s)(sff)
3 eggs (ff)
3 Tbsp sweetener
1tsp cinnamon
1 tsp vanilla extract
1 tsp nutmeg
Pinch salt
3 tsp of ground ginger
Zest from 1 lemon (ss)(sff)

Method

Break the scan bran into a mixing bowl and add boiling water, a bit at a time to soften them, mash into a smooth mix.

Grate the peeled carrots, drain as much liquid out of them as possible, and then place in a towel and wring out any remaining liquid. Add to mixing bowl along with the ginger, sweetener, spices & lemon zest, mix well.

Separate the egg yolks and add to mix, beat the whites until stiff then fold into the mixture.

Preheat the oven to 200c and prepare a loaf tin, line with greaseproof paper cut to fit, reduce the heat to 180c

Place on the middle shelf for 40 mins, insert a metal skewer into the middle of the cake and when you pull it out and it comes out clean, the cake is done.

Remove from the tin and allow cooling on a wire rack.

 

[bilsat]

Pete’s Ferrero Rocher
Syns 19 in total/24 made <1 Syn each

Ingredients
5 scan bran=5 Syn
3 tbsp. of nutella=12 Syn
1 Pack of Options (Belgium Chocolate)=2 Syn
Warm water

Method

Place the scan bran into a food blender and reduce to small pieces.

Place 3 level tbsp. of nutella into a microwave proof dish and microwave for 30 secs (600w), remove and add up to 3tbsp of warm water as required to make a paste.
Add the scan bran and mix until the liquid has been totally absorbed.

Put a small dish with boiling water next to your work area and place the cake cases out.

Using a small spoon/grapefruit spoon, place first in hot water then scoop the mixture into a cake case, repeat this until all the mix has gone remembering to place the spoon into hot water each time.

Place on a tray and place into the fridge to chill. When cold remove from the fridge and roll in the contents of a packet of “options” Belgium chocolate! Rechill if required.

Enjoy and remember total syns are 19 and I made 24 of them! Less than 1 Syn each.

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Pete’s Banana Ice-Cream

Ingredients

Ripe bananas (sff)
Milk from your daily allowance
*optional
*Strawberries (ss)(sff)
*Raspberries (ss)(sff)
*11g Options chocolate
1-2tbsp sweetener
1tsp vanilla essence

Method

Slice the ripe bananas into 8-10mm slices and place in a freezer-proof sealable tub and freeze for at least 4hrs preferable for 24 hours.

Remove from the freezer, using a hand blender, pulse the mixture to break up the ice crystals until the lumps turn to a smooth constituency, add the vanilla essence, add sweetener as required, depending on how ripe the bananas are. Add a small amount of milk to help it turn into a smooth mix. Return to the freezer for 1hour, repeat the above action until the mix has frozen and looks & feels like ice cream.
Mine was removed and mixed at least 4 times. But I couldn’t wait and this picture was taken after 3 mixes!

Add any fruit for flavouring or add option packet of Belgium chocolate.

 

[bilsat]

That's the best from my recipe book for now, more will be added as developed!

Below are pictures from other meals that don't need a recipe,
what you see is what you get!
Egg Chips & Peas

Sunday Dinner

Sunday Dinner

Sunday Dinner

Big breakfast

Fish Chips & Beans

Sunday Dinner

Egg Chips & Beans

 

[bilsat]

Sausage Egg & Chips

Big breakfast

Big Breakfast

Chips

Spice Rack

 

[Scrappydog]

Hi Pete. Thanks so much, being new to SW, I still cannot believe just how much I seem to be allowed to eat. I will definitely try some of these recipes out. My first week and I can honestly say I have thoroughly enjoyed it, haven't missed chocolate yet at all !!

 

[missbehave76]

omg pete i dont need to search the internet for food ideas no longer thanks for much ...
your slimming worlds answer to jamie oliver x