Summer fun and food!

September 7, 2019


Wow, this summer flew by. I haven't updated my blog in 2 months.  Well, here we go....

Went to Seattle in July to see dad, my sisters and my niece Maranda.  We went to Coeur d'Alene, Idaho and had a great time, rode bikes, went on hikes, ate lots of good food.  Mid-August Chuck and I went to Charleston, my daughter graciously let us crash at her place.  We enjoyed a day at Folly Beach and then spent the next day eating our way thru downtown Charleston.  Tried a couple new restaurants, Little Jack's Tavern and Martins barbeque, on James Island. 

So when I got back I joined Weight Watchers.  I've always struggled with my weight and I love to cook and eat so we will see how it goes. I would like to share a couple low point, low calorie recipes with y'all.


Pizza Stuffed Squash


  • 1 tablespoon kosher salt, divided

  • 3 large yellow squash, halved lengthwise

  • 1 teaspoon olive oil

  • 8 ounces ground Italian sausage

  • 1 cup chopped mushrooms

  • 1/3 cup diced onion 

  • 1/3 cup diced bell pepper

  • 1 (15-oz.) can diced tomatoes with garlic and onion, drained

  • 1 cup low fat mozzarella 

  • 1 (4-oz.) can sliced black olives

  • 2 tablespoons chopped fresh basil, plus more for garnish

  • 1/4 cup Italian-style breadcrumbs, divided

  • 3 tablespoons grated Parmesan cheese


How to Make It

Step 1

Fill a bowl with ice water; set aside. Bring a pot of water to a boil, and add 2 teaspoons of the salt. Add squash to boiling water, and cook until just slightly softened, about 5 minutes. Drain squash, and plunge in ice water to cool. Remove from ice water, and pat dry with paper towels; sprinkle with remaining 1 teaspoon salt.  

Step 2

Scrape seeds from center of each squash half to create a well down the center. Arrange squash halves, cut side up on a medium rimmed baking sheet. 

Step 3

Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Add sausage, and cook, stirring to crumble, until browned, about 5 minutes. Add mushrooms, onion, and bell pepper; cook, stirring often, until onions are translucent and mushrooms are softened, about 4 minutes. Add tomatoes, and stir until heated through, about 1 minute. Remove from heat. 

Step 4

Stir in mozzarella, olives, basil, and 2 tablespoons of the breadcrumbs. Divide the filling among squash halves. They will be full and mounded. Stir together Parmesan and remaining 2 tablespoons breadcrumbs in a small bowl, and sprinkle evenly over stuffed squash halves.

Step 5

Bake squash in preheated oven until tender and topping is golden brown, about 20 minutes. Garnish with basil.



Spicy Shrimp Taco's


1 pound shrimp

1 tsp old bay or Cajun seasoning

1 tsp olive oil

1/2 head cabbage shredded

fresh salsa

1 cup light sour cream

2 limes

1 clove garlic, pressed or grated

6-8 corn tortillas



Mix sour cream, lime juice and garlic, a little salt. Set aside.

Season shrimp

Add olive oil to pan, saute shrimp for 3-4 minutes on each side, remove from heat.

Cook tortilla in cast iron pan, one at a time, keep warm.

Assemble corn tortilla, seasoned shrimp, shredded cabbage, salsa, sour cream mix, tapatio or tabasco if desired. 





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