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ARMYMOM46's Photo ARMYMOM46 Posts: 5,267
7/26/11 6:14 A

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You are welcome I hope you enoy

ARMYMOM46
OUR FREEDOM IS NOT FREE PRAY FOR OUR TROOPS.


 current weight: 102.0 
 
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100.25
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CMFARRELL36's Photo CMFARRELL36 SparkPoints: (103,048)
Fitness Minutes: (114,235)
Posts: 9,799
7/25/11 4:21 P

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Thanks for sharing your recipe.
I've never been much on using mushroom with prawns/shrimps whatever. But I'll be happy to give this one a try at some point. Maybe the mushroom will make DH happier emoticon

Christine
in Scotland, UK BST

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Rock your routine in 2014 (FlyLAdy)

Ticker info should read: 262 via 276 to 205.
Now maintaining, to let my body catch up with my weight process.


 current weight: 208.0 
 
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ARMYMOM46's Photo ARMYMOM46 Posts: 5,267
7/24/11 9:18 A

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NEEDED
1 TEASPOON MINCED GARLIC
1 TEASPOON GINGER
2 TEASPOONS SESAME OIL
¼ POUND SHRIMP SHELLED CLEANED AND DEVEINED
¼ CUP SLICED MUSHROOMS
½ CUP PEELED AND CHOPPED CARROTS
¼ CUP RED PEPPER SLICED
½ CUP BOK CHOY CHOPPED
¼ CUP HOISIN SAUCE
¾ CUP COOKED BROWN RICE
HOW TO MAKE
SAUTE THE MINCED GRALIC AND GINGER IN THE SESAME SEED OIL. ADD THE SHRIMP AND SAUTE’ 1 MINUTE PER SIDE AND REMOVE FROM PAN. ADD THE MUSHROOMS, CHOPPED CARROTS TO PAN COOK FOR 5 MINUTES, ADD THE RED PEPPER, BOK CHOY HOISIN SAUCE AND THE SHRIMP. COOK UNTIL HEATED THROUGH. SERVE OVER THE BROWN RICE.



ARMYMOM46
OUR FREEDOM IS NOT FREE PRAY FOR OUR TROOPS.


 current weight: 102.0 
 
102
100.25
98.5
96.75
95
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