Soft tacos with southwest vegetables

As most of you are aware I have been under the weather the last two days dealing with hives all over me. I must say “boy what fun.”  Hopefully  today will be a better day for me. At this time I have not been able to do any sewing since I came back from vacation so thought I would share a recipe with you today.

I stumbled across the recipe when I was on the Mayo Clinic website and decided I would give it a try. So about three weeks ago, I did try it out and it was good and had a lot of flavor. I forgot to take a picture when I tried out the recipe, please forgive me! The recipe was written by the Mayo Clinic.

Dietitian’s tip: These meatless soft tacos are stuffed with sauteed vegetables and topped with smoky salsa. To make it a meal, serve with Spanish rice, a tossed green salad with red wine vinegar dressing and cantaloupe cubes.

By Mayo Clinic staff

Serves 4


    • 1 tablespoon olive oil
    • 1 medium red onion, chopped
    • 1 cup diced yellow summer squash
    • 1 cup diced green zucchini
    • 3 large garlic cloves, minced
    • 4 medium tomatoes, seeded and chopped
    • 1 jalapeno chili, seeded and chopped
    • 1 cup fresh corn kernels (cut from about 2 ears of corn) or 1 cup frozen corn
    • 1 cup canned pinto or black beans, rinsed and drained
    • 1/2 cup chopped fresh cilantro
    • 8 corn tortillas
    • 1/2 cup smoke-flavored salsa


In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro and remove from the heat. Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened — about 20 seconds per side. Repeat with the remaining tortillas. To serve, divide the tortillas among individual plates. Scoop an equal amount of the vegetable mixture onto each tortilla.  Top each with 2 tablespoons of the salsa. Serve immediately.

Nutritional Analysis

(per serving)

Serving size: 2 tacos
Calories 298 Cholesterol 0 mg
Protein 9 g Sodium 195 mg
Carbohydrate 52 g Fiber 9 g
Total fat 6 g Potassium 809 mg
Saturated fat 1 g Calcium 153 mg
Monounsaturated fat 3 g

Low Fat Spaghetti Pizza Deluxe

Doesn’t this look good! One might be thinking about what to have for dinner this evening.  So ladies get out the pots and pans and we are going to do some cooking today.

Ingredients needed:

1 package (7 ounces) Spaghetti uncooked

1/2 cup skim milk

1 egg, beaten

Nonstick cooking spray

1/2 pound lean ground beef

1 medium onion, chopped

1 medium green bell pepper, chopped

2 cloves garlic, minced

1 can (15 ounces) tomato sauce

1 teaspoon Italian seasoning

1 teaspoon salt-free herb seasoning

1/4 teaspoon black pepper

2 cups fresh sliced mushrooms

2 cups shredded part-skim mozzarella cheese

Prepare spaghetti according to package directions. In a medium bowl, blend milk and egg; add the spaghetti and toss and coat. Then spray a 15×10- inch jelly-roll pan with the nonstick cooking spray. Next, spread the spaghetti mixture evenly in a prepared pan. In a large skillet, add a little olive oil, onions, green peppers and garlic. Cook slowly until soft. Add the lean ground beef and cook until the meat is no longer pink; drain. Add the tomato sauce and the seasonings; you want to simmer for at least 5 minutes or longer to let the flavors come together. Last, spoon the  beef mixture  evenly over the spaghetti, add  mushrooms and then top with cheese. Set the oven at 350 and cook for 20 minutes.

Note: Let the dish stand about five minutes before cutting.

The recipe makes 8 servings and has 267 calories per serving.

I hope that you had a fun time cooking with me today!


Destin Florida

Had a great week with a friend who I had not seen in over 30 years. We caught up with each other on Facebook and talked over a period of time and decided that we would meet up in Destin FL. for a week.  During our stay we had some really good laughs looking through year books and talking about “way back when.” It’s really amazing how we all have changed over the years. Thought I would share with you some pictures that were taken while on vacation.

view from our condo
The pool
Look a pirate!
Now that is a sandwich! My friend decided that she would try one.
This is what I had. We had seafood about everyday!
This guy was painting the boats.
Getting ready to go out to sea!
This was the boat we took for a Dolphin cruise.
Dolphins in the water.
Took this picture from the boat.

I have enjoyed sharing my pictures with you. If you should ever get the chance to go to Destin FL. you will have so much fun!


Sewing Project (Mother’s Day Gift)

Wow! I just realized that it has been a while since I have posted anything but have been side tracked lately. One might be wondering what I have been up too and I will have to say you are about to see the latest sewing project that I have just completed.  This year for Mother’s Day I decided to make my mother’s gift this year rather then buy the typical flowers etc. I made an apron, potholders, dish liquid bottle apron, and a microwave potato bag. Later I will try to post the sewing directions for some of the things in the gift set. Below you will find a picture of the gift set. I hope that all the mother’s out there have a wonderful Mother’s Day Sunday!!!!!

Mother's Day Gift Set