Asian-Style Shrimp and Pineapple Fried Rice

This is one of our favorites! Mike found this recipe back when he was a stay at home dad. This is usually what he makes when he cooks dinner.

3 cups cooked white rice(whatever kind you like). Cook as directed on package, omitting margarine and salt
1 (8 oz.) can pineapple tidbits(or chunks) in unsweetened juice, drained, reserving 1 TBS. liquid
1 TBS. soy sauce
1 tsp. sugar
1/4 tsp. salt
3/4 lb. shelled, deveined, uncooked medium shrimp
1 TBS. oil
1/2 medium red bell pepper, cut into thin strips or diced
1/2 cup sliced green onions
1/2 jalapeno chile, seeded, minced (this is optional, and still tastes great w/o it!)
3 garlic cloves, minced
2 TBS. chopped fresh cilantro (optional)

1. While rice is cooking, in a small bowl, combine reserved TBS. of pineapple liquid, soy sauce, sugar and salt; mix well. Set aside.
2. Heat large nonstick skillet over med-high heat until hot. Add shrimp; cook and stir about 3 min. or until shrimp turn pink. Remove from skillet, cover to keep warm.
3. Add oil to same skillet; heat over med-high heat until hot. Add bell pepper, onions, chile and garlic; cook and stir until desired consistency(we like the onions and peppers to cook down a little). Add cooked rice; cook and stir until hot. Stir in pineapple, shrimp and sauce. Cook and stir until heated through. Stir in cilantro.
Yield: 4 (1-1/2 cup) servings
You can substitute one and one half cups frozen uncooked medium shrimp for fresh shrimp. Drain after cooking.
We like to add a little more soy sauce before eating.

Carrot Cake with Toasted Coconut Cream Cheese Frosting

My sister sent me this yummy recipe!

Cake:

3/4 Cup all purpose flour
1/4 Cup quick - cooking oats (grind the flour and the
oats in a food processor or little electric chopper.)
1 1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c granulated sugar
1/4 c canola oil
1 (2 1/2 ounce) jar carrot baby food
2 large eggs, lightly beaten
1 1/4 C finely grated carrot
1/2 C raisins
cooking spray

Frosting:

1/3 C (3 ounces) 1/3 less-fat cream cheese, softened
1 tbsp butter, softened
1 1/4 C powdered sugar
1/2 tsp vanilla
1/4 cup flaked sweetened coconut, toasted

Preheat oven to 325

To prepare cake, lightly spoon flour into dry
measuring cups; level with a knife.  Combine flour and
next 5 ingredients (through salt) in a food processor.
Place flour mixture in a large bowl.  Combine
granulated sugar, canola oil, baby food, and eggs;
stir with a whisk.  Add to flour mixture; stir just
until moist.  Stir in grated carrot and raisins.
Spoon batter into an 8-inch square baking pan coated
with cooking spray.

Bake at 325 for 35-40 minutes.  Cool in pan on a wire
rack.

To prepare frosting, combine cream cheese and butter
in a large bowl.  Beat with a mixer at high speed
until creamy.  Gradually add powdered sugar and
vanilla, beating at low speed until smooth (do not
overbeat).  Spread over cooled cake; sprinkle with
toasted coconut.  Cover and chill.