My Weight Loss Story
Overweight Mother Rimmy
My passion for cooking low calorie meals started 15 years ago when I decided to improve my health and lose 40 pounds. At that time, Weight Watchers and daily exercise changed my life and sparked the goal to learn as much as I could about nutrition and health. I returned to school and obtained a certification in nutrition and wellness from The American College of Healthcare Sciences.
My commitment to providing you with healthy, nutritious meals helps me maintain my fitness goals, and I hope supports your efforts to achieve yours.
If you have a recipe you’d like me to calculate nutrition information for, or would like to see if the dish could be lightened up, please don’t hesitate to ask. I’d be happy to help.
Happy and healthy cooking!
Mother Rimmy Today
I’d love to hear from you, so email me at motherrimmy@gmail.com.
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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
Directions
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)
Basil Shrimp with Feta and Orzo
Ingredients
* 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
Preparation
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
Calories:
498 (26% from fat)
Fat:
14.4g (sat 5.5g,mono 5.1g,poly 1.9g)
Protein:
38.8g
Carbohydrate:
52.7g
Fiber:
3.4g
Cholesterol:
219mg
Iron:
6.5mg
Sodium:
817mg
Calcium:
258mg
Cooking Light, MARCH 2000
oops .. the Basil Shrimp with Feta and Orzo serves 2
An amazing achievement to lose 40 pounds, so very well done there. I am at the start of my weight loss journey, with a target to drop 10 to 20 pounds initially and then take it from there. I’ve been getting into juicing and making more and more vegetarian style meals. One of my favorite recipes found online is Courgette (Zucchini) spaghetti. Shred two or three courgettes into thin spaghetti strips using a Julienne shredder tool, then fry the strips without oil for a few minutes until most of the water is lost, then simply serve with green pesto (home made or a good shop bought jar), pine nuts, lemon juice and parmesan cheese if you like. It’s so good and so easy and quick to make, not to mention also cheap !
Hi Sim. Thank you for visiting. Your Courgette spaghetti sounds fantastic. My daughter-in-law has a spiralizer that turns veggies like zucchini into noodles. I’ve often thought about getting one. I do have a julienne shredder though that would work perfectly. Good luck with your weight loss goals, and have a terrific weekend.
This sounds wonderful. I buy bags of frozen shrimp from Costco, and I’m always looking for new ways to cook it.
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