Stirfry it is!

So I looked around to see what was in the freezer/fridge and once I saw that I had mini egg rolls, it was decided!   Hannah ended up making her own fried rice, I’ll show you hers in a minute. 

I started out by cooking a small spaghetti squash – about 7 minutes in my microwave.   I let it cool about 10 minutes, then cut it half and removed the seeds.

Stirfrys are a great way to get your veggies in, but when it comes to prepared sauces, some of them are like 100+ calories per serving!  I found this brand in my local Dominick’s store.  So spicy and good!  Best part?  20 calories a tablespoon!

The egg rolls that we had were appetizer size – 3 were a serving size for 180 calories.  I baked them according to package directions, but finished them off in my cast iron skillet with a scant amount of butter and Pam spray to crisp them up.

Here’s my mix: 

• 4 ounces of cooked spaghetti squash
• 2 tablespoons of Wonnie’s sauce (1 tablespoon for egg roll dip, 1 for stirfry)
• 1/2 cup cooked white rice
• 1/2 cup chopped fresh spinach
• 6 baby carrots, diced
• 3 egg rolls

While Hannah was waiting for the rice to finish cooking, she prepped her fried rice ingredients:

When her veggies are just about done, she makes a well in the middle of the pan and cooks the egg.  Once the egg is set, she mixes it in with the veggies:

Here is her finished plate:

Oh, and I forgot to show another gift we got from my Aunt Martha!  When I was at her lake house this past summer, she had the most amazing knife – it was so sharp, and you could slice things SO thin!  Found out it was a tomato knife and I told her how much I loved it!

Off to laundry duties and relax – this weekend went by WAY too fast!!  See you tomorrow!