Mother Rimmy’s Whole Roasted Herb Chicken

I love chicken! I’ve made it my goal to see how many recipes I can come up with to use chicken in a variety of ways. Last night I made a roasted chicken on the grill.

I haven’t counted calories for you, as this is a whole roasted chicken. There is little added fat, so if you are counting calories or Weight Watchers points, simply remove the skin and count the calories for the pieces you are eating (leg, thigh , breast, etc.).

Raw Herb Stuffed Chicken

Raw Herb Stuffed Chicken


2 sprigs Rosemary, leave one whole and mince the other

4 tbs fresh thyme

6 cloves garlic, two minced, four whole

1 lemon, grate 1 tbs lemon rind and then quarter

1/2 yellow onion, quartered

2 tbs butter or margarine, softened

  1. Stuff chicken cavity with onion, 1 sprig Rosemary, 2 tbs Thyme, 4 cloves garlic and lemon wedges.
  2. Combine butter with remaining lemon rind, Thyme, Rosemary, chopped garlic, salt and pepper to taste.
  3. Season chicken with salt and pepper. Then lift skin from breast and spread 1 tbs butter mixture under skin.
  4. Spread remaining 1 tbs butter mixture on the outside of the chicken and roast in oven at 350, or on grill (my favorite), until chicken reaches 170 on thermometer. Remember carry-over cooking time, the chicken will continue to cook after you remove it from the heat.

You don’t want dry chicken, but chicken does need to be cooked through, so depending on the size of the chicken and the cooking method, be sure to check that chicken is no longer pink before you remove it from the heat.


Turkey Broccoli Lasagna

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

Crazy Recipe Collector

My Crazy Recipe Collection

My Crazy Recipe Collection

Yes, it’s true. I collect recipes from almost any source I can find. Books, magazines, television, and websites. I collect and collect. The problem was I was collecting, but not testing those recipes. I would use the same old standby recipes I had used for years.

I decided that I would do my grocery shopping and buy whatever was on sale, then I would go through my saved recipes to see which recipes I could test with the ingredients I had purchased on my shopping trip.

This works so great for me. I weed through the recipes that appeal to me, then I add those that work for me to my favorite recipe collection. The best part? I have so much fun trying something new every week!

Avocado Sour Cream

I get tired of the same old guacamole. I love to top chili with sour cream, diced avocado and cilantro. Last night I decided I’d mix them all together to make avocado sour cream.

Avocado Sour Cream

Avocado Sour Cream

I topped these wonderful Mexican stuffed peppers with my sour cream. It really added a wonderful, creamy  flavor to the dish.

Serves 4

½ cup light sour cream
½ small avocado, smashed
½ tablespoon fresh lime juice
1 tablespoon fresh cilantro, chopped

Mix ingredients together and serve.

Calories: 84
Total Fat: 6.38g
Cholesterol: 10mg
Sodium: 21mg
Total Carbs: 5.01g
Dietary Fiber: 2.13g
Sugars: 0.98g
Protein: 1.85g

Weight Watchers Points 4

Quick and Easy Stuffed Peppers

I was very surprised by this recipe on submitted by Jen.

I had taken chicken out for dinner, but when I returned from work to make dinner, it was still frozen. Lesson learned, 24 hours thawing time wasn’t enough. Time to try a vegetarian meal. Thank heavens for a pantry with lots of staples!

Mexican Stuffed Peppers

Mexican Stuffed Peppers

A bit of searching on one of my favorite websites returned this recipe for stuffed peppers.

I added a Mexican twist by using Mexican seasoned chopped canned tomatoes, fresh cilantro, and fresh lime juice. I also had an over-ripe avocado that I mixed with cilantro, low-fat sour cream and fresh lime juice. I topped these stuffed peppers with my “sour cream” and served.

This meal is really worth a try. Lots of great veggies, fiber and flavor.

Serves 4


* 2 large red bell peppers, halved and seeded
* 1 (8 ounce) can stewed tomatoes, with liquid
* 1/3 cup quick-cooking brown rice
* 2 tablespoons hot water
* 2 green onions, thinly sliced
* 1/2 cup frozen corn kernels, thawed and drained
* 1/2 (15 ounce) can kidney beans, drained and rinsed
* 1/4 teaspoon crushed red pepper flakes
* 1/2 cup shredded mozzarella cheese
* 1 tablespoon grated Parmesan cheese


1. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
2. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
3. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
4. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.

Nutrition information doesn’t include sour cream topping.

Calories: 179

* Total Fat: 4.4g
* Cholesterol: 12mg
* Sodium: 352mg
* Total Carbs: 27.6g
* Dietary Fiber: 6.6g
* Protein: 9.2g

Weight Watchers Points 3

Salad Skewers

Sun Dried Tomato Sliders and Veggie Skewers

Sun Dried Tomato Sliders and Veggie Skewers

Have you ever noticed that when you provide a vegetable tray for people, most of the veggies are left at the end of the party? Not with this recipe. I don’t know if it’s the fact that they are so pretty skewered together, or if it’s the dressing marinating the vegetables, but these vegetable skewers are gone by the end of the night. I served these at Easter, and thinking I would have a ton leftover, I was pleasantly surprised to find I had just a few left for lunch the next day.

This recipe is just too simple. Take your favorite salad veggies, cut into 1″ pieces. Add chunks of your favorite cheese if you like (keep in mind this will boost the calories if you’re calorie counting), and skewer on toothpicks, or plastic skewers. Drizzle your favorite dressing over the top and serve.

I like to add fresh herbs such as basil, tarragon or thyme.

Calorie counting folks will love these if you tell them you used a light dressing. It’s something they can have and feel good about eating.

Mother Rimmy’s Workday Breakfast

When I was a teenager I worked in a pharmacy. I won’t say how many years ago that was! Anyway, the pharmacist at the time was in his sixties. I loved this man. He told me that he ate a bowl of oatmeal every morning, and had been doing that for years. He credited his lack of health issues to that bowl of oatmeal. His wisdom sticks with me to this day. I try to add oatmeal to most morning meals.

I have a favorite weekday breakfast that provides heart healthy oatmeal,  calcium in the form of yogurt, and antioxidant rich berries. I buy frozen berries and mix 1/2 cup berries with 1/4 cup instant oatmeal and 6 ounces lowfat or fat-free yogurt of any flavor you like (my favorite is lemon).

By the time I get to work, the berries have thawed. I stir up my concoction and answer my email while I eat.

Nutrition Information dependent upon the calories in the yogurt you buy. This is based on 100 calories or less.

Calories: 204
Total Fat: 3.26g
Cholesterol: 10mg
Sodium: 119mg
Total Carbs: 34.00g
Dietary Fiber: 6.40g
Sugars: 14.81g
Protein: 11.93g

Weight Watchers Points 3