Shrimp Fried Brown Rice


10 Large Shrimp (peeled, deveined and tails off)
1 tbsp. Sushi Soy Sauce
1 Garlic Clove (grated)
Toasted Sesame oil

1 cup Cooked Brown rice
2 tbsp. Chopped onion
3 Baby Carrots (sliced)
2 Eggs (beaten)
1/4 cup canned Bean Sprouts (rinsed and drained)
1 tbsp. Frozen Peas
1 tbsp. Frozen Corn
1 tbsp. Soy Sauce

In a small bowl add the sushi soy sauce, garlic and a few drops of sesame oil.  Mix and toss shrimp in marinade.  Leave in for 10 to 15 minutes.
Meanwhile, spray a saute pan and heat over medium heat.  Add onions and carrots to the pan and saute for 3 to 4 minutes or until onions are translucent.  Push onions and carrots to one side of the pan and the eggs and scramble.  Spraying pan as needed.  Now add shrimp and cook for 3 minutes each side.  Add bean sprouts and toss everything together for 4 minutes.  Lastly add the brown rice, soy sauce, peas and corn.  Stir together for a few minutes more.

Serves 2

Garlicy Soy Biscuits


1 cup Soy Flour
2 tsp. Baking Powder
1 tsp. Garlic Salt  (or 1/2 tsp. Garlic powder + 1/2 tsp. Salt)

1/4 tsp. Ground Bay
1/2 tbsp. Parsley Flakes
1 egg
1 tbsp. Greek Yogurt
1/4 cup Milk
1 tbsp. Fleishmann Light Butter Spread

1 tbsp. Fleishmann Light Butter Spread
1/8 tsp. Garlic Powder

Preheat oven to 375°

Sift all dry ingredients together except for the parsley flakes.  In a separate bowl whisk egg, milk, yogurt and butter together.  Add to the dry ingredients and stir until combined.  Drop biscuits on a baking sheet that has been sprayed.  Bake for 15 to 18 minutes or until they're a nice golden brown.

Meanwhile combine butter and garlic powder with a fork.  Half way through baking, baste biscuits with half of this mixture using a silicone brush.  When biscuits are just about ready to come out, baste them with the remaining mixture and return to oven until ready.

I really wanted to make these with cheddar cheese, but I didn't have any on hand.  These tasted really good, but I'm sure they would be tons better with the cheese.  They kind of remind me of Red Lobster's Cheddar Biscuits.

Makes 8 biscuits

Big Surprise!

Well I open my email account this morning and there it is.... I have been given a "Blog Star Award" by!  I never would have thought that my blog would catch on so fast.  And much less be given an award in such a short period of time.  I am very honored and I have all of you to thank for putting my blog out there.
I look forward to working hard at this blog for many years to come!

Submit Your Blog

Orange Creamsicle Protein Drink


6 oz. Trop50 Orange Juice
1 scoop Pure Protein Vanilla Creme Powder
1/2 cup Crushed Ice

Add ice, orange juice and protein powder to a cocktail shaker.  Shake vigorously until everything is combined and there are no lumps.  If you like you can strain and pour or remove lid and serve with ice and all.

This is really yummy, refreshing and lighter than having a smoothie.

Creamy Corn Egg Drop Soup


4 cups Chicken Broth
1 cup Frozen Corn + 1 tbsp. water (thawed, blended and strained)
1/2 tsp. Xanthan Gum Powder
1/8 tsp. White Pepper
2 eggs + 2 tbsp. water (beaten)

Bring chicken broth with white pepper to a boil in a 4 quart saucepan.  Meanwhile prepare your corn in a blender. And then strain it to leave behind any pieces of corn.  Slowly add the xanthan gum to the broth whisking continuously. (Don't worry if it clumps, just keep whisking and it will dissolve completely.)  Once everything is smooth add in the corn.  Bring soup back up to a simmer.  Now while stirring clockwise, slowly pour in the eggs.  Turn off the heat and serve.  Top with some scallions and soy sauce to taste.

This is a great soup for the "full liquids" stage (just be sure to blend it all together) and for the "pureed" stage, as is.

Turkey Salisbury Steak


2 lbs. Ground Turkey
1 envelope of Onion soup mix
1/2 cup Soy Flour
1 tsp. Garlic Powder
1/2 tsp. Salt
1/2 tsp. Garlic Salt
1 egg
Pepper to taste


3 cups water
1 tbsp. Beef Bouillon Powder
1 tbsp. Worcestershire Sauce
1/2 Onion (diced fine)
1/2 tbsp. Xanthan Gum
Pepper to taste

In a large mixing bowl add all the "steak" ingredients and mix well.  Cover and refrigerate for at least 1/2 hour.
When ready to prepare the "steaks" divide mixture into 9- 4 oz. balls.  To make shaping easier, spray hands with nonstick spray.  Form thin oval patties.  Spray a large nonstick pan and cook patties 4 minutes per side or until nice and brown.  Place cooked patties on a plate while the rest are being made.  Once all patties are done, add the onions to the same pan used to cook them.  Cook onions over medium heat for 2 minutes.  Add the beef bouillon and worcestershire sauce to the 3 cups of water and add it to the pan.  Stir around picking up all the bits on the bottom of the pan.  Slowly sprinkle the xanthan gum powder while whisking to thicken the sauce.  Once everything is mixed well and sauce has thickened return the patties to the pan and simmer for 15 minutes.

Serve along side a nice side of veggies or faux mashed potatoes.

Cheesy Seafood Stuffed Mushrooms


3 lbs. Mushrooms for stuffing
1 lb.  Medium Shrimp (peeled, deveined, tails off)
1- 8 oz. pkg. Louis Kemp Imitation Crab Meat (flake or chunk style)
2 ribs Celery
1/2 Medium Onion
3 Garlic Cloves
2 tsp. Old Bay seasoning
18 Whole Wheat Saltines (crushed fine)
1 egg
3/4 cup Finely shredded Cheddar cheese

1 tbsp. Fresh Chopped Parsley
zest of 1 Lemon + juice from 1/2
Crisco Olive Oil Spray
Salt and Pepper to taste

Preheat oven to 400°

Clean mushrooms with a damp cloth and remove stems (reserve stems).  Place mushrooms on a baking pan stem side up, spray with olive oil, add salt and pepper and flip them over.  Spray the tops, salt and pepper them and cook them in the oven for 15 minutes.

Meanwhile in a food processor finely chop the crab meat and add to a large mixing bowl.  Now add your shrimp to the processor and pulse until shrimp almost form a paste.  Add shrimp to mixing bowl.  Rinse and dry your processor bowl and add garlic, onion and celery.  Pulse until finely minced.  Add to mixing bowl along with the remaining ingredients and pepper to taste. (Do NOT add salt to this mixture unless you are adding unsalted crackers and even then I would make one to test.)  Combine well, cover and refrigerate for at least 30 minutes.

After 15 minutes take out the mushrooms, drain off any liquid released and let them cool until shrimp mixture is ready to be added.

To Cook the Stuffed Mushrooms:

Preheat oven to 375°

Add a scoop of the shrimp mixture to each mushroom, place back on baking sheet and spray the top with olive oil and place in oven for 45 minutes.

These are substantial enough to be a main dish with a side salad or served as an appetizer.

*Note:  I had some left over stuffing that I turned into delicious little sliders!

Looking for a Logo!

Well my friends I want to update the look to Bye Bye Pounds, but I'm not very artistic myself.  So, I'm hoping that some kind souls out there will be willing to give me a hand here.  I'm looking for a new logo that I can use for my header image.  Any help or suggestions would be greatly appreciated!  And heck if someone is actually willing to do one up for me, I would be very much obliged :)

I look forward to seeing some good suggestions from you guys.

Tasty Shrimp Gumbo


6 cups Low Sodium Chicken Broth
1 lb. Large Shrimp (peeled, deveined and tails off)
1 lb. Bag Frozen sliced Okra (thawed)
1 rib Celery (diced)
1 cup Frozen diced Peppers & Onions (I used the Quirch brand)
3 Garlic cloves (minced)
2 tbsp. Tomato Paste
2 tbsp. Reduced Sugar Ketchup
1- 14.5 oz. Can of No Salt Diced Tomatoes
1 tsp. Kitchen Bouquet Browning Sauce
1 tsp. Dried Thyme
1 1/2 tsp. Old Bay
1/2 tsp. Ground Oregano
2 tbsp. Land O Lakes Light Butter
Salt and Pepper to taste

Melt butter in a 7 quart cast iron pot.  Add celery, peppers and onions and cook for 4 to 5 minutes until tender.  Add garlic and cook 2 more minutes.  Then add your browning sauce, tomato paste and ketchup, cook for 1 minute and add chicken broth and seasonings. Bring to a boil.  Add the okra and diced tomatoes and reduce heat to medium.  Cook for 20 minutes uncovered.  Take 1 cup of the okra and diced tomatoes with a little broth and puree in a blender. (This will be the thickener for the gumbo.)  Pour the pureed mixture back into the pot and cook for another 10 minutes covered.  Now add the shrimp and reduce heat and let it cook for another 10 minutes. (Be sure that you pat dry your shrimp so they don't water down the gumbo.)

Serve as is or with a little brown rice.
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