Thank goodness my family realizes that when I am mad, my blood sugar is low.  It’s not a pretty sight and I am usually embarrassed by my behavior afterwards, because mad in just not in my nature!

The morning started out fine, read the Sunday paper, had my coffee.  Breakfast was pretty boring – a low carb egg wrap made with 1 egg, 1 tablespoons bacon bits, 1 ounce of 75% Cabot reduced fat cheese, and half of a sliced apple. These are the low carb wraps I use – love them!



Joe came over, and I know that taco bell is one of his favorite fast food restaurant.  I decided to try to recreate one of his favorites – the Crunchwrap Supreme – although he likes just meat and cheese, no lettuce, tomatoes or sour cream.  I decided to use queso as a kind of glue before I pan fried the crunchwrap:



After the first flip – I cooked the seam side down first:


This is about the part where I get mad – because I tried to just use a spatula to get this to Joe’s plate, and it fell on the floor.  Tony came into the room joking “what’s taking so long for our lunch!”   I couldn’t speak I was so mad!  Tony recognized the warning signs, and a few tortilla chips later, I was myself again!  And made another one!

I made myself a taco salad – but healthy! 

  • 1 cup chopped romaine
  • 1 cup chopped radicchio
  • 1 ounce shredded carrots
  • 2.5 ounces chopped cucumber
  • 1 chopped radish
  • 1/2 ounce pepper jack cheese
  • 2 ounces taco meat (from 95% ground sirloin)
  • 1 serving Annie’s goddess dressing
  • fresh chopped cilantro on the top



I cut a cucumber for Tony’s salad, and left it to the side.  When I picked it up I thought these beads of water looked cool!


I finished making the Acorn Squash Soup, but I changed the recipe from the one I saw online. 

Acorn Squash Bisque

  • 2 acorn squash
  • 4 cups chicken broth
  • 1 cup fat free half and half
  • salt and pepper to taste
  • 1/2 tsp. crushed red pepper flakes

It was really hard, but I ended up cutting the acorn squash in half, drizzled with olive oil and salt and pepper and baked, flesh side down, for 45 minutes at 375.  I let them cool on my counter overnight.  This morning I scooped out the pulp – I ended up with 1.7 pounds of flesh.  I use soup base for my chicken broth – I think it has more flavor and its the same calories as chicken broth – and A LOT less expensive.  I get 76 cups of chicken broth with this and it costs $3.49 at my store.


Since the squash was already cooked I just heated this up for about 10 minutes.  I removed from heat and using my stick blender, blended it smooth.  Then off heat I stirred in the fat free half and half, salt, pepper and crushed red pepper.  OMG this is so good!  How have I neglected the acorn squash for so long??  It’s slightly sweet, creamy because of the half and half and just a kick of heat.  I love this blue bowl too – blue is my favorite color!


So Tony and I watched Grill It! with Bobby Flay.  I’ve never seen that show before on Food Network.  Their ingredient was flank steak.  His guest made a marinated flank steak on a baguette with roasted red peppers and fresh mozzarella cheese.  On the side he made hollowed out potatoes stuffed with cheese and asparagus and wrapped in bacon.  Dinner was born!

I got my trust bread cookbook out, and found a recipe for a baguette.  What was interesting is that it called for folding in two egg whites that had been beaten into stiff peaks.  The result?  A perfect sandwich roll!  I am not posting the recipe . . . I am tweaking my recipe page which will be unveiled soon!  And I am not sure I have any readers left after this GIANT post!

I don’t have a baguette baking pan, so Tony’s engineering skills went to work!  It worked perfectly!


After the first hour rise, the dough had risen almost to the top of my biggest bowl:


Then I divided the dough into three baguettes.  This is how they looked after they rose an additional hour:


40 minutes later – I had this!


A little bit of texture on the outside (not as crunchy as we would have thought) but oh so fluffy on the inside!

I cut open our red pepper to roast – I thought the inside looked like a swan!


I cut two potatoes in half, and using my melon baller, took out about 1/2 of the inside.


I seasoned with salt and pepper.  Wrapped each potato in just one slice of bacon and cooked it on the grill on top of foil to prevent the fat from the bacon giving me any flare-ups.  The bacon is your temperature gauge – once the bacon is done, the potatoes should be done too.


Next went the veggies – I just brushed with a bit of vegetable oil so they wouldn’t stick.


When the veggies were almost done – next went the flank steak:


Then I built our sammies – each sandwich had the flank steak, roasted red pepper and fresh mozzarella – I then wrapped them up in foil and put them back on the grill to let the cheese melt:


By then the potatoes were done:


My plate:


I have no idea how many calories dinner is, but I had about 800 to spend so I am not going to sweat it! 

With only doing one post a day, I kind of blog all day long and post at the end.  I am sure most of you are asleep by now! 

My Momma is coming over tomorrow, with the request that shrimp scampi butter is on the menu!  You’ll have to come back tomorrow night to see what I make!

Hope everyone is having a great weekend! 😀