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
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.
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.
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.
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.
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
1 cup light sour cream
1 clove garlic, pressed or grated
6-8 corn tortillas
Mix sour cream, lime juice and garlic, a little salt. Set aside.
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.