I love shrimp fried rice…it’s my classic go-to when we order Chinese take-out…that was until I found this recipe. Now when we want Chinese food, I whip up my own shrimp fried rice in a much healthier form!
(This pairs nicely with homemade Chicken Egg Rolls…I’ll be sharing those soon!)
Shrimp Fried Rice
- 3 tbsp butter, divided (I use I Can’t Believe it’s Not Butter)
- 1 small onion, diced
- 1/2 cup frozen corn
- 1/2cup frozen peas
- 2 or 3 cloves of garlic, minced
- 1 bag medium shrimp (thawed and peeled)
- salt and pepper (to taste)
- 4 cups chilled rice (I use 3 cups brown, 1 cup white. It’s also best to make this the night before and keep in the fridge until you’re ready to use – it adds the extra sizzle in the pan)
- 3 green onions, thinly sliced
- 3-4 tbsp Soy sauce, I use low-sodium
- 1 tsp. sesame oil
- Heat 1 tbsp of butter in pan until melted. Add garlic, onion, peas, and corn.Saute for about 3 minutes over medium heat.
- Add additional 1 tbsp of butter and add raw shrimp. Season with salt and pepper to taste. Saute until shrimp are cooked & pink (Generally 7-10 minutes).
- Adjust heat to high, and add the last tbsp of butter, stir until melted. Immediately add the rice, green onion, soy sauce, and sesame oil. Continue cooking for approximately 5-7 minutes to fry the rice. Mix all ingredients well. Remove from heat.
I promise every post won’t be a recipe…but for now…enjoy these beauties! I found them on emilybites.com and they do not disappoint! Any Weight Watcher viewers? These gems are only 5 SP (smart points) each. They are definitely worth giving a try! I promise you won’t be disappointed.
Sweet Potato Casserole Stacks
- 2 Sweet Potatoes, sliced very thin
- 2 tablespoons canola oil
- 2 ½ tablespoons light butter, melted and divided
- 2 tablespoons lite breakfast syrup (I used Aunt Jemima Lite Syrup)
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon flour
- 5 teaspoons brown sugar
- 5 teaspoons chopped pecans
- Preheat the oven to 375°. Spray a muffin tin with cooking spray and set aside.
- If not already done, slice the sweet potatoes very thin.
- In a small bowl, mix the oil with one tablespoon of the butter. Add in the syrup and vanilla. Mix well.
- Place the sliced sweet potatoes in a large bowl. Pour syrup mixture over top. Stir and toss slices until they are coated with the mixture.
- Stack the sweet potatoes in the muffin tin. (I found I could fit 5-6 slices per muffin).
- In another small bowl, combine all remaining ingredients (remaining butter, salt, flour, brown sugar and chopped pecans). Stir together until well blended.
- Divide the mixture over top of the sweet potatoes.
- Place the stacks in the oven and bake for approximately 45 minutes until the stacks are fully cooked.
- Let sit for 3-5 minutes before serving.
I leave for work in the mornings before the sun rises. I’m generally out of the house by 6:15-6:20. I don’t mind though because working 7-3:30 allows me to get home and have dinner made and cleaned up by a decent hour. Unfortunately, because I leave so early I feel limited with breakfast options. I love smoothies but I would wake a little 2 year old boy if I turned the blender on at 6AM…and let’s face it, when you make them the night before they do not taste the same the next morning. So, I’ve found myself hunting for (healthy) breakfast ideas that I can make on Sunday that will last through the week and I can easily grab-n-go for work.
I stumbled across this delicious oatmeal bake this week and had to try it out! Recipe was originally from Taste of Home but I found a modified version on emilybites.com. I’ve printed many recipes from there and drizzlemeskinny.com lately and I cannot wait to give them all a try.
For now though, here’s the recipe for the Peach and Blueberry Oatmeal bake!
- 3 cups old-fashioned oats
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 egg whites
- 1 egg
- 1 1/4 cups skim milk
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 can (15oz) sliced peaches (I used diced peaches in 100% juice)
- 1 cup fresh or frozen blueberries (I used frozen)
- 1/3 cup chopped pecans
- Preheat oven to 350°
- Combine dry ingredients (oats, brown sugar, baking powder and salt) in a bowl.
- In a separate bowl, whisk together egg whites, egg, applesauce, milk and vanilla.
- Add egg mixture to dry ingredients, stir until blended. Let mixture sit for 5 minutes.
- Add blueberries and peaches.
- Spray a 9×13 baking dish with cooking spray and pour oatmeal mixture in evenly. Top with pecans.
- Bake uncovered for approximately 30-40 minutes.
“Beloved I pray that you may prosper in all things and be in health, just as your soul prospers”. 3 John 2 NKJV
I decided to start this blog because I wanted a hobby…to be able to share thoughts, scripture, recipes, crafts…essentially anything that crosses my mind. So here’s to me being able to organize it in a way that will actually make a little sense…
Who am I?
My name’s Samantha. I’m married to an amazing, hardworking man, and together we’re raising a sweet, loving, rough and tough little boy. We reside in Maryland. We both work full time and are blessed to have our families close by to take care of our boy.
I love the Lord with all of my heart and strive daily to serve Him and spread the love of Jesus.
I love to cook and try new recipes. I love to cook and provide for others. I enjoy their reactions and comments to different recipes and meals I make. I love knowing their bellies are full and they’ve enjoyed their meal.
I love the idea of crafting. Did you catch that? The idea of crafting… yes, I have all of these great ideas that I would love to do and try but rarely do I act on them…and if I do, there’s a really strong chance I’m either not going to finish it, or well, I’m just probably not going to finish it…my patience run thin with crafting because I want to start and finish something at the same time…I don’t work well in “stages”…more than likely because I’m a little impatient…oh well, we all lack somewhere! 🙂
So what can you expect from this blog…
As I stated in the beginning…a little bit of everything. Recipes, shopping and decorating finds, scripture and more… essentially it’s my life in a nutshell.
I hope you check back often and enjoy!
(And feel free to comment and send some love along the way!)