Thai shrimp spring rolls

Ingredients
5 ounces thin rice stick noodles
2 tablespoons soy sauce, divided
1 pound unpeeled large shrimp
3 tablespoons freshly squeezed lime juice
1 tablespoon sambal chili paste
2 teaspoons sugar
1 large cucumber, unpeeled, seeded, and cut into matchsticks
1 large carrot, peeled and grated
3/4 cup fresh cilantro, chopped
3/4 cup fresh mint, chopped
12 (8 1/2-inch) round rice paper wrappers
12 leaves Bibb, Boston, or other soft lettuce

Directions
1.Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.

2.Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.

3.Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes.

4.Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.

5.Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.

6.Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.

7.Cut the noodles into small 1 to 2-inch pieces with kitchen shears.

8.Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.

9.Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone.

Chili soy garlic sauce:
1 cup low sodium soy sauce
2 tblsp garlic chili sauce
2 tsp ginger

Mix. And dip your spring rolls in!!!! :)

Shrimp Pad Thai

Just did this on a whim tonight.....my husband loves Thai food so I decided to make him some. So here it is my pad thai recipe!!! Enjoy.......and eat on!!!

Ingredients:
4 ounces uncooked thick rice noodles
1/2 pound uncooked small shrimp, peeled and deveined
2 teaspoons canola oil
1 large onion, chopped
1 garlic clove, minced
1 egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar or we used stevia(on diets lol)
5 tablespoons reduced-sodium soy sauce
2 to 3 teaspoons chili garlic sauce
2 tablespoons chopped salted peanuts

Directions
1.Cook noodles according to package directions.

2.In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set.

3.Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through.
Return shrimp to the pan; heat through.

4.Drain noodles; toss with shrimp mixture.

Yield: 4 servings.
1 1/4 cup 306 calories

Chocolate Brownies

Ben loves brownies but because we have been dieting these past months we haven't really eaten any sweets. Well if anyone knows my husband they know that Ben is a brownieholic!!! He loves them but they are very unhealthy. Soooo here is Bens recipe for healthy brownies. And don't be afraid they have unconventional ingredients but they are moist and delicious!!! We put PB swirl in but thats optional. Enjoy.....and Eat on!!!

Ingredients:
1 1/2 cups canned black beans, drain and rinse
1/2 cup unsweetened cocoa powder
1 tblsp espresso powder
3/4 cup egg substitute
2 tblsps low cal sugar free chocolate syrup
2 tblsps fat free sour cream
1 tblsp unsalted butter, melted
8 tblsps granulated Splenda or Truvia/or store brand
1 tsp vanilla extract
2 tblsps natural low fat peanut butter(optional)
3 tblsps skim milk(optional)

1. 350 degree oven
2. Spray 8x8in pan with cooking spray.
3. Place beans, cocoa powder, espresso powder, and egg substitute in food processor. Mix until smooth.
4. Add chocolate syrup, sour cream, butter, truvia and vanilla. Mix all ingredients until smooth.
5. Pour batter into dish.
6. If your doing swirl mix PB and milk in a coffee mug. Heat in microwave for about 8-10 secs. Stir. Then pour on top of brownies. And use end of spoon and swirl.
7. Bake 28-30 minutes.
6. Let brownies cool. And Enjoy!!!

Nutrition:
12 servings
65 cals/serving
1.5g/ fat

Outback rolls(bread machine)

Ingredients:

1 1/2 cup water, warmed
2 tablespoons butter, softened
1/2 cup honey
2 cups all purpose flour
2 cups wheat flour
1 tablespoon cocoa
1 tablespoon sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons yeast
1 teaspoon caramel color, optional
3 tablespoons cornmeal, for dusting

Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet side and sticky, but if it seems too wet add more flour. When dough is done let it rise for 1 hour.

Remove from pan, punch down and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie sheets. Cover and let rise for 1 hour.

Bake at 350 degrees F for 20-25 minutes. Serve warm with whipped butter.

Copycat Outback rolls(manual)

Ok we love Outback bread......so here's two recipes. The first is a by hand recipe and 2nd one is a bread machine recipe.

1 1/4 cups warm black coffee
1/4 cup honey
2 Tbsp brown sugar or dark brown sugar
2 Tbsp butter, softened or melted
1 Tbsp unsweetened cocoa powder
1 tsp table salt
2 cups All purpose Flour
1 1/2 to 1 3/4 cups Whole Wheat Flour
2 1/4 tsp Instant Yeast


Mix sugar with warm black coffee in a mixing bowl.Dissolve the yeast in the warm coffee and sugar. Allow yeast a few minutes to bloom. Mix honey into the liquid.Mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the liquid and into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients.
Knead the dough for 10 minutes on a lightly floured surface, (add more flour or water, as required to make a non-sticky dough that you can knead). If kneading using a stand mixer, knead with hook attachment for 10 minutes at speed 2 (medium low speed). Roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size. When the dough has doubled, separate it into 6 even portions for small loaves. Roll each dough portion into logs 6 inches long by 2 inches wide.

Sprinkle cornmeal onto rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Place dough in warm spot to rise until dough has doubled in size (approximately 1 hour).

Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes.

Yield: "6 Small Loaves"