About Mother Rimmy

Cooking Is For Family

Cooking Is For Family

Food brings people together. For me, that is the greatest gift I’ve received from my love of cooking. It brings my friends and family together. It helps them retreat from their worries and stresses, and gives me great joy watching them eat my culinary delights.

I’ve been a Weight Watchers fan for years now. I love the philosophy that healthy eating is a lifestyle, and that there is room for great foods like pizza and fries in any eating plan, as long as it’s balanced with wise food choices as well. My friend, Dar, can attest to my love for french fries! 🙂

I started collecting recipes that fit within the Weight Watchers plan. That was the beginning of my love affair with the Food Network, cooking magazines and cookbooks. I’ve spent many happy hours reading recipes. I’m always thinking about how I could turn those recipes into healthy, weight reducing, blood pressure lowering, cholesterol lowering meals.

Anyway, some of my cooking adventures are a success, and some could use some work. While my husband is always appreciative, I can tell by the look on his face when a recipe isn’t a hit. It’s actually quite comical watching him try to find a way to put into words his dislike, without hurting my feelings!

In the process of all this trial and error, I’ve learned a few things I want to share, and I’ve collected some terrific recipes along the way. Many of these recipes are from magazines and cookbooks. Some are modified versions of other people’s recipes, and some are my own. I will always post a reference to the contributor of the original recipe, and do my best to provide an accurate nutrition listing.



4 Responses to “About Mother Rimmy”

  1. Sandi Says:

    oops .. the Basil Shrimp with Feta and Orzo serves 2

  2. krimkus Says:

    This sounds wonderful. I buy bags of frozen shrimp from Costco, and I’m always looking for new ways to cook it.

  3. Sandi Says:

    Basil Shrimp with Feta and Orzo


    * 1 regular-size foil oven bag
    * Cooking spray
    * 1/2 cup uncooked orzo
    * 2 teaspoons olive oil, divided
    * 1 cup diced tomato
    * 3/4 cup sliced green onions
    * 1/2 cup (2 ounces) crumbled feta cheese
    * 1/2 teaspoon grated lemon rind
    * 1 tablespoon fresh lemon juice
    * 1/4 teaspoon salt
    * 1/4 teaspoon black pepper
    * 3/4 pound large shrimp, peeled and deveined
    * 1/4 cup chopped fresh basil


    Preheat oven to 450°.

    Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

    Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

    Nutritional Information
    498 (26% from fat)
    14.4g (sat 5.5g,mono 5.1g,poly 1.9g)

    Cooking Light, MARCH 2000

  4. Sandi Says:

    Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

    Ingredients (serves 4)

    * 1/2 pound whole-wheat spaghetti pasta
    * 1 clove garlic, minced
    * 2 tablespoons extra-virgin olive oil
    * 1/2 teaspoon salt, plus more for seasoning
    * 1/2 teaspoon freshly ground black pepper, plus more for seasoning
    * 1 tablespoon olive oil
    * 4 (4-ounce) pieces salmon
    * 1/4 cup chopped fresh basil leaves
    * 3 tablespoons capers
    * 1 lemon, zested
    * 2 tablespoons lemon juice
    * 2 cups fresh baby spinach leaves


    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

    Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

    Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

    Delicious and healthy! Nutritional value not available. (Recipe by Giada De Laurentiis)

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