Lean & Mean Shrimp Egg Rolls

New from the "lab"! These Egg Rolls will NOT add rolls to your belly! At only 95 calories each!

 Here is the process

Ready to roll!

 See the top of the Envelope? Put a little water on your finger tip and moisten the edges...then roll from the bottom to the top...closing the package!

and there you have it!

Recipe:

1 Bag of Broccoli Slaw

2 Green Onions finely chopped

1 Can Bean Sprouts

1 Can Baby Shrimp or 6 small frozen Shrimp

1/4 C. Shredded Imitation Crab

 Drizzle of Sesame Oil

Drizzle some Sesame Oil in a non stick pan. Add above ingredients and stir fry until Shrimp is cooked and pink.

Add:

1/4 C. Soy Sauce

1/2 tsp. Ginger 

Cook veggies and let to let sauce reduce. Cool then prepare Egg Rolls with Egg Roll Wraps and water.

Spray a cookie sheet with Butter Flavored Vegetable Spray. Place completed Egg Rolls in pan and spray the tops of the Egg Rolls with your Butter spray. Bake at 350 degrees for 15 minutes or until lightly browned.

Makes approximately 1 doz Egg Rolls.

These may easily be frozen and baked when needed!  

    

 

Skinny Stuffed Shrimp!

This was a fun recipe to start with! I needed something to bring to a Christmas Pot Luck party so into the "Lab", as my dear friend Mary Ann would say, I go! I looked into the fridge and freezer to see what I had on hand that was low cal.  The first thing I saw was "Shrimp"....no more will it be drenched in butter...so....hmmmm.... Stuffed! I was on my way! Here is the recipe I concoted! I hope you enjoy! Make a meal of these...1 portion is 6 Shrimp! So add a nice salad to your plate and enjoy a guilt free dinner! BELIEVE IT OR NOT THE WHOLE PORTION EQUALS....GET READY......152 CALORIES!


SKINNY STUFFED SHRIMP

1 16 oz bag of raw Shrimp (16/25) Count*  
3/4 C Panko Bread Crumbs
1 tsp. Garlic Salt (I used McCormicks California Style with Parsley)
1 Egg White
3 Button Mushrooms, finely chopped (Use any mushroom you like!)
2 T. Fresh finely chopped Parsley
3 T. Parmigiana Cheese
1/2 tsp. salt (may omit)    
1 tsp. melted butter  
Butter Flavored Vegetable Spray

Spray the bottom of a 9 X 13 pan with butter flavored vegetable spray. If your Shrimp needs to be cleaned, pinch the tail off and peel off the shell. Make a slice down the back of the Shrimp (clean any veins if necessary) do not cut all the way through! Use approximately 1 teaspoon or so of stuffing mixture to fill the shrimp, packing it tightly. Place the Shrimp in the pan and continue stuffing. Upon completion, spray the tops of the Shrimp with  butter flavored vegetable spray and place in a 350 degree oven for about 15 min. Watch closely. Do not over cook the Shrimp! 

* (This number refers to the amount of shrimp per pound the higher the number the bigger the shrimp!)

I'M LOSIN IT!

Well...I am LOSIN IT! The weight I have gained I mean! So, in the future you will see some less caloric recipes posted on my Blog! I have a new one...I will post it tomorrow! Stuffed Shrimp! Along with any recipes I post I will report the portion and calories...

ALL IN THE FAMILY!

DAD AND MOM...STUNNING HUH!

JULIE AND JOAN......OR IS IT JOAN AND JULIE!

HERE WE GO AGAIN!

My Identical Twin Julie

The Whole Family

THE MAKING OF GRANDMA BUNS!

BOY! IT'S BEEN A LONG TIME SINCE I MADE HOMEMADE BUNS! I HAVE TO ADMIT THE FIRST BATCH FLOPPED! I KILLED THE YEAST! LIQUIDS WERE TOO HOT! BUT, THE SECOND TIME WAS THE CHARM!

FRESHLY KNEEDED!

ALMOST RISEN!

READY TO MAKE THE BUNS!

BUNS ARE SET!

YIKES! WENT TO GET MY HAIRCUT AND DO SOME ERRANDS...ALMOST GONE TOO LONG!

LOOKY LOOKY! NICE...YUMMY!

 

VIEW FROM THE POOL!

OH HOW I LOVE OUR SUMMER HOME!

This is our "summer home" at our local Campground...I LOVE SUMMER

MORE FUN WITH FOOD!

ME AND MY ROLLING PIN AND LEFSE STICK! MY GOODNESS...THIS WAS A BAD HAIR DAY!

MY FRIEND JILL HAS THE LEFSE FLIPPING DUTIES

PACKAGING THE LEFSE

YUMMY! LEFSE READY TO EAT WITH BUTTER AND SUGAR!

LEFSE MAKING DAY! THIS IS A NORWEGIAN DELICACY!  ALWAYS MADE DURING THE HOLIDAYS....YOU YUST MIGHT FIND ME REVERTING TO TALKING YUST A LITTLE BIT STRANGE FROM TIME TO TIME....DAT'S YUST ME REVERTING BACK TO MY NORVEGIAN ROOTS DEN! UFF DA!

OOOPS...SORRY....I DO THAT FROM TIME TO TIME....LEFSE IS MADE OF RICED WHITE AND RED POTATOES, CREAM, SUGAR, SALT AND FLOUR MADE INTO A DOUGH AND ROLLED PAPER THIN THEN FRIED ON A GRIDDLE....BOY IS THAT EVER THE SHORT VERSION OF THE PROCESS!

POTATOE KLUB (WE PRONOUNCE IT KRUB)....OUR FAMILY FAVORITE! MADE WITH POTATOES, SIDE PORK, FLOUR, OATMEAL AND SALT...BOILED IN BAGS THEN CHILLED AND FRIED LIKE FRIED POTATOES WITH CREAM AND BUTTER! NOTHING BETTER!

MY GOODNESS...MAKES MY MOUTH WATER! IF YOU WANT TO LEARN HOW TO MAKE THIS GO TO TWINSISTERSCRUB.BLOGSPOT.COM/ AND YOU WILL LEARN HOW!


JUST SO YOU KNOW...I HAVE AN IDENTICAL TWIN...HER NAME IS JULIE ROTTER...SHE LIVES IN SEATTLE, WA.  I ALSO HAVE A BROTHER AND TWO OTHER SISTERS....THEY ARE ALL REFERRED TO AS "SIBS" AS A GROUP...MY TWIN IS REFERRED TO AS "WOMB MATE" NOW YOU WILL KNOW JUST WHO I AM REFERRING TO IN MY BLOGS!

TWINSISTERSCRUB.BLOGSPOT.COM

New at this....suggestions please!

Ok you fellow Bloggers....I am new at this! Any suggestions to make my page look more appealing..do tell! I will be working at lot more on here and want you to enjoy yourselves!

FABULOUS FOOD!

Here is on of my newest creations...

Breakfast today was a Biscuits and Gravy Souffle! Made in a spring form pan.

1 Roll of Pillsbury Biscuits
1 lb Breakfast Sausage (bulk not links or patties)
6 eggs
1/2 C Milk
Pepper
1 C. Shredded Cheese

Gravy:
Drippings from Sausage
1 T. Butter
2 T. Flour
1 C. Milk
Pepper
Salt

Spray the Spring Form pan with vegetable spray. Preheat the oven to 375 degrees. Brown the sausage in a frying pan. Place the Biscuits in the bottom of the spring form pan and press together to completely cover the bottom of the pan. Drain the Sausage while reserving the grease in the pan. Sprinkle the sausage on top of the Biscuits. Beat the eggs and milk together and add salt and pepper to taste. Pour the eggs over the sausage and sprinkle cheese (You can use any cheese you like!) on top. Bake for 35 - 40 min until eggs are firm and it has browned.

While "Souffle" is baking, melt the butter into the pan drippings in the pan and add the flour taking care to get all the good brown stuff off the bottom of the pan! Add the milk in thirds stirring between each addition. Salt and Pepper to taste. Add more milk if you would like a thinner gravy. Let boil stirring constantly until desired consistency. Take it off the burner and set aside until the "Souffle" is ready. Pour gravy over the completed "Souffle" once removed from the pan and serve!

IT'S CHRISTMAS TIME AGAIN!

MY BLACK CHRISTMAS TREE IN THE KITCHEN

MY FRIEND MARY ANN CALL HER KITCHEN THE "LAB"! THIS IS MY "LAB"!

A CLOST UP OF THE BLACK TREE TRIMMINGS!

MY TRADITIONAL CHRISTMAS TREE IN THE LIVING ROOM!

A CLOSE UP OF THE TRIMMINGS!

It is Christmas time again....my second favorite time of the year....if it can't be Summer then Christmas runs a close second! I so much enjoy the decorating and cooking. I have begun to enjoy baking more and more. This year I will be making "goodie" Christmas bags for my friends and loved ones. They will include, Sweet Bread, Homemade Vanilla, A Cinnamon Ornament, fudge and cookies! The lucky ones will get Lefse as well! You will see me Blog a few Norwegian delicacies here as well! The pictures above are those of my two trees. The Black tree with crystal, silver and black ornaments is in my kitchen. The tradition, Red, Green and Gold ornaments is in my living room. The Cardinal ribbon is a nod to my mother. She loved birds. Mom passed away last February. She is missed so much, but her love continues with little reminders I receive daily....