Mother Rimmy’s Culinary Delights

Turkey Broccoli Lasagna

Turkey Broccoli Lasagna

I was skeptical about this recipe from, however, I had whole wheat lasagna noodles, fresh broccoli, and ground turkey, so I thought I would give it a try.

I would never call lasagna Weight Watchers friendly, but this recipe has some redeeming value. I used whole wheat noodles (and yes, whole wheat noodles taste good and have a wonderful noodle texture), skim mozzarella, skim ricotta, mushrooms, chopped peppers, onion, garlic, broccoli, ground turkey and fresh basil.

Turkey Broccoli Lasagna and Rolls

Turkey Broccoli Lasagna and Rolls

This was good lasagna. It was “blog worthy,” as my husband and I say. I have to say I would make it the next time with spinach instead of broccoli. The broccoli was good, and if you have kids it’s a good way to get them to eat broccoli, but for a lasagna, I still would prefer spinach. It’s just visually more appealing and the lasagna holds together better.

Serves 12

1 tablespoon olive oil
1 pound ground turkey
1 large onion, chopped
48 ounces canned diced tomato
16 ounces tomato paste
1 ½ tsp Italian Seasoning
1 ½ tsp salt
10 ounces broccoli, chopped
1 box lasagna noodles
24 ounces ricotta cheese
1 large egg
¼ cup parmesan cheese
16 ounces mozzarella cheese, shredded

Prepare sauce: In Dutch oven over high heat in hot olive oil, cook turkey and onion until lightly browned. Add tomato puree, tomato paste, Italian seasoning, salt, pepper, and 1/4 cup water. Heat to boiling. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.

Meanwhile, cook noodles and broccoli; drain well.

In large bowl, mix cottage cheese, egg, Parmesan, nutmeg, and Mozzarella. Reserve 1/2 cup Mozzarella for topping.

Preheat oven to 375 degrees. In 13 x 9 inch baking dish, evenly spoon 1 cup sauce. Arrange 1/3 of noodles over sauce. Spread 1/3 of cheese mixture over noodles. Spoon 2 cups sauce over cheese. Put all of broccoli in middle, then repeat layering twice. Sprinkle top with cheese. Bake 45 minutes or until heated through. Let stand 10 minutes before serving. Put foil under dish in oven – to catch any drips.

Nutrition Information does not include whole wheat noodles.

Calories: 364
Total Fat: 19.76g
Cholesterol: 109mg
Sodium: 852mg
Total Carbs: 19.00g
Dietary Fiber: 3.56g
Sugars: 8.73g
Protein: 26.25g

Weight Watchers Points 8


21 Responses to “Mother Rimmy’s Culinary Delights”

  1. mr rimmy Says:

    good eating

  2. Karen Bernsee Says:

    Crab and Corn Chowder with Bacon and Chanterelle Mushrooms
    Serves 6

    6 ears fresh yellow corn
    4 cups low-salt chicken broth
    3 cups whipping cream
    2 tablespoons olive oil
    7 slices bacon, cut across into 1/4-inch wide strips
    1 1/2 cups finely chopped onion
    1 1/2 cups finely chopped leeks (white and pale green parts only) – about 2 medium
    3/4 cup finely chopped celery
    1 teaspoon fennel seeds
    1 3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes
    1 tablespoons or (11/4 stick) butter
    6 ounces fresh chanterelle mushrooms, thickly sliced
    2 tablespoons dry Sherry
    1 teaspoon fresh thyme leaves
    1 pound fresh crabmeat
    2 tablespoons chopped fresh parsley

    Cut kernels of corn cobs. Set kernels aside. Combine cobs, broth and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat. Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 5 minutes. Transfer bacon to paper towel to drain. Pour off all but 3 tablespoons pan drippings. Add onion, leeks, celery and fennel seeds to pot. Sauté until vegetables are crisp tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture. Strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally for about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer. Meanwhile melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper. Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon and parsley among bowls. Ladle chowder over and serve.

    Per serving (excluding unknown items): 538 calories, 54g fat, 13g protein, 9g carbohydrates, 1g dietary fiber, 169mg cholesterol, 205mg sodium

  3. Karen Bernsee Says:

    Makes: 24 Mini Crab Cakes
    Prep: 25 minutes
    Cook: 6 minutes per batch

    1 pound fresh or packaged crabmeat
    1/2 sweet red pepper, cored, seeded and finely diced
    3 scallions, trimmed and chopped
    2 eggs
    1/3 cup light mayonnaise
    1/2 teaspoon salt
    14 teaspoon black pepper
    1/4 teaspoon dried tarragon, crumbled
    1 cup yellow cornmeal
    6 tablespoons vegetable oil
    Remoulade: Stir together 1/2 cup light mayonnaise, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 2 teaspoons pickle relish, 2 teaspoons sugar and a dash of hot-pepper sauce.

    Pick through crabmeat to remove any pieces of shell or cartilage. Stir in red pepper, scallions, eggs, mayonnaise, salt, pepper and tarragon. Add 1/2 cup of the cornmeal; place remaining cornmeal in a small bowl. Let mixture rest for 10 minutes. Using 2 tablespoons mixture for each, form twenty-four 2-inch crab cake patties. Shape with your hands and coat patties with remaining cornmeal. Heat 3 tablespoons of the oil in a large skillet over medium to medium-high heat. Cook 12 of the crab cakes for 3 minutes. Flip over and continue to cook an additional 3 minutes. Repeat with remaining 3 tablespoons oil and the 12 remaining crab cakes. Place on paper towels before serving with the Remoulade.

    Per crab cake plus Remoulade: 111 calories, 7g fat, 5g protein, 7g carbohydrates, 0g fiber, 187mg sodium, 39mg cholesterol.

  4. Phyllis Krueger Says:

    Taste Sensation Lemon-White Chocolate Butter Cookies
    (The Splendid Table reprint from “BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes” by Shirley Corriher)

    1 cup unsalted butter, room temperature, cut into 2 – T. pieces
    3/4 cup sugar
    1 teas. salt
    1 teas. light corn syrup
    1/2 teas. pure lemon extract
    1 T. lemon zest (grated peel)
    2 large egg yolks
    2 cups all-purpose flour
    1 cup white chocolate chips

    1. In heavy-duty mixer, cream the butter, sugar, salt, corn syrup, lemon extract, and lemon zest until light and creamy. Add the egg yolks, one at a time, and beat with each addition, just to blend in thoroughly.
    2. On the lowest speed, beat in the flour, scraping down the sides of the bowl and across the bottom once. Stir in the white chocolate chips. Divide the dough evenly into 4 pieces. Roll each piece into a log about 2 inches in diameter. Wrap each roll individually in plastic wrap and refrigerator at least 2 hours or overnight.
    3. About 30 minutes before you are ready to bake, place an oven shelf in the center of the oven and preheat oven to
    350 F.
    4. Cover heavy baking sheet with parchment paper or spray with nonstick cooking spray.
    5. Slice cookies into 1/4-inch slices and arrange about 1 inch apart on the sheet.
    6. Bake one sheet at a time until the edges just begin to brown, about 12 minutes. Allow to cool on the baking sheet for 2 minutes, and then remove to a cooling rack. These freeze nicely.

  5. Karen Bernsee Says:

    Southwestern Wraps
    1 cup tomatoes
    1 1/2 tablespoons chopped fresh cilantro
    4 fat-free flour tortillas, 10-inches in diameter
    1 cup low-fat black bean dip
    1 cup chopped lettuce
    1/2 cup finely shredded cheddar cheese
    1/4 cup reduced-fat sour cream
    1/2 cup salsa

    In a small bowl, stir together the tomatoes and cilantro. Set aside. Place 2 tortillas between a paper napkin or towel and warm in the microwave for 20 seconds on high. Repeat with the remaining tortillas. Scoop the black bean dip into a microwave-safe bowl. Warm on high in the microwave for 1 minute. Stir to make sure the dip is heated through. To serve, spread 1/4 cup of the black bean dip on 2 tortilla. Top with 1/4 cup lettuce, 1/4 cup of the tomato-cilantro mixture and 2 tablespoons cheese. Fold the sides and the bottom of the tortilla up over the filling, then roll to close. Garnish with 1 tablespoor sour cream and 2 tablespoons salsa. Repeat with the remaining tortillas and serve immediately.

    Nutritional Analysis per serving
    calories, 357
    protein, 16 g
    cholesterol, 21 mg
    sodium, 889 mg

  6. Karen Bernsee Says:

    Here’s another recipe from one of the ladies at the Bible Study Group.
    1 cup sugar
    1 cup white Karo syrup
    Stir together well and bring to a rolling boil. Take off burner and add:
    1 1/2 cups peanut butter
    2 tsp. vanilla
    Mix well and stir in:
    6 cups Kelloggs Special K cereal

    Make sure all cereal is well coated and press into jelly rol pan. Melt 1 package chocolate chips and 1 package of butterscotch chips together in double boiler and spread over the top. Use any combination of chips that you want. Cool and cut into bars. She uses parchment paper under hers for eacy removal.

  7. Karen Bernsee Says:

    Cottage Cheese Rolls

    This is from the kitchen of Vi Bement – she brought them to our Bible Study Group – they were so good!

    Blend enough creamy small curd cottage cheese in a blender to make 2 cups blended. Pour into bowl. Add 2 cups flour and 1 cup soft butter. Mix with hands thoroughly. Refrigerate overnight. Next day roll out on a floured board the thickness you desire, like a thick cookie. Cut into triangles, roll from base to a point and shape like a crescent. She divides the dough into 2 or more pieces, depending on the size roll she wants. Bake at 375 F for 15 to 20 minutes until brown. Cool. Frost with butter cream icing using almond flavoring or lemon, etc.

  8. Karen Bernsee Says:

    Dutch Babies from Deanna Myers – this was a wonderful lady from my church who passed away last week. She loved this recipe. These are pancakes made in the oven.

    425 F oven
    1/2 cup butter or margarine melted in a cast iron pan or 2-inch deep corning ware pan.

    Beat 8 eggs, 3/4 cup milk, 3/4 cup flour until very light and frothy. Pour into a heated pan and bake 25-35 minutes at 375 F until lightly browned and knife comes out clean.

    That’s all there is to her recipe, but everyone said it’s very good.

  9. krimkus Says:

    Hi Mom, I have this recipe already posted. She is right, it is very good. Lauren found it years ago for a school project.

  10. sonia (lauren's friend) Says:

    what happened to the gyro recipe?
    it’s so good!
    i was gonna make it for my momma.

  11. krimkus Says:

    Hi Sonia. I don’t know if you received my reply. I had some weird network stuff going on. I had such a good time with you the other night. I’m so glad you came over. Come anytime! Here’s the link for the gyro recipe. Lauren did a great job. I loved it!

  12. sonia (lauren's friend) Says:

    what happened to the gyro recipe?
    i was gonna make it for my momma.

  13. Karen Bernsee Says:

    Cheesy Movie Dip
    Bring 1 cup milk, 2 Tbsp. flour and 1 chopped garlic clove to a simmer, wisking; stir in 1 pound grated sharp cheddar cheese until smooth. Add some horseradish and grainy mustard; serve with pretzel rods for dipping.

  14. Karen Bernsee Says:

    Posh Piggies
    This is a spiffed-up version of classic pigs in a blanket.
    Cut 1 lb. sweet Italian sausage links into 36 half-inch slices. Brush a sheet of thawed frozen puff pastry with a beaten egg and cut 36 circles of pastry or whatever shape you want. Top each sausage round with a pastry shape and sprinkle with sesame seeds. Skewer each stack with a toothpick and place on a baking sheet. Bake in a 400 F oven until pastry is golden, 18 to 20 minutes. Serve with Apricot Mustard Dip: stir together 6 Tbsp. Dijon mustard, 2 Tbsp. mayonnaise and 1/4 cup apricot jam.

  15. Karen Bernsee Says:

    Nutrition for the bacon-crab mushrooms per serving:
    Calories 40
    Sodium 65 mg
    Protein 2 g
    Iron 0% DV
    Total fat 3.5 g
    Carbohydrate 1 g
    Vitamin A 0% DV
    Saturated fat 1 g
    Dietary fiber 0 g
    Vitamin C 0% DV
    Cholesterol 5 mg
    Sugars 0g
    Clcium 0% DV

  16. Karen Bernsee Says:

    Bacon-Crab Mushroom Caps
    Prep Time: 20 min.
    Total Time: 30 min.
    Makes: 36 servings, 1 stuffed mushroom cap each

    1 can (6 oz.) crabmeat, drained, flaked
    1/2 cup Kraft Shredded Sharp Cheddar Cheese
    1/2 cup Kraft Mayo Real Mayonnaise
    1/3 cup Oscar Mayer Real Gacon Recipe Pieces or Bits
    1 1/2 Tgsp. parsley flakes
    36 medium mushroom caps
    Preheat oven to 360 F. Mix all ingredients except mushroom caps. Spoon evenly into mushroom caps. Place on baking sheet. Bake 8 to 10 minutes or until cheese is melted.
    Variation: Omit miushroom caps. Prepare crabmeat mixture as directed. Use as a spread for crackers of filling for sandwiches or hollowed-out cherry tomatoes. Mixture makes 1 1/3 cups.

    I like to buy the crabmeat that comes in the tubs from the meat market.

    Nutrition per serving
    Calories 40

  17. The Son Says:

    Looks good Mom!

    You are quite the webmaster!


  18. Karen Bernsee Says:

    Lauren….I’m half Irish, 1/4 Finnish and 1/4 Swedish.
    Love, Grandma

  19. Lauren Says:

    Are we Finnish???

  20. krimkus Says:

    Yes. Talk with Grandma Karen and Uncle Ed, they have the family history.

  21. Karen Bernsee Says:

    My Grandmas’s Finnish Pasties
    Grampa Sepanen loved a dot of butter on his bites, my husband liked gravy with his. This is my Grandma Sepanen’s recipe, so the amount of ingredients depends on the veggies you like. Good to cook and freeze for a quick meal. These ingredients make a lot of pasties so if you run out of shells, you can make soup.

    2 1/2 lbs. round steak
    8 large potatoes
    4 average parsnips
    2 average rutabegas
    6 average carrots
    2 medium onions
    2 medium turnips

    I cut the meat and all veggies into small pieces. Cook the meat and onions in a pan until tender. Mix everything together in a large bowl and add the seasonings you like. Make your pie crust. I’m not good at this so I buy the package pie mix. Put the meat and veggies in the center of a round pie crust. Dot with butter, close and seal. Bake in a 400 F oven for about an hour. Just watch until the crust gets golden. You should be able to smell that wonderful pasty cooking. Enjoy.

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