Mediterranean Inspired Chopped Salad with Shrimp and Feta Cheese

Mondays are back to reality days, aren’t they?

This time of year when I’ve spent the weekend shopping, shmoozing with friends, and generally goofing off, I need Mondays to get back on track. That includes a few lighter meals to ward off any holiday pounds that might have crept on over the weekend.

This easy Mediterranean chopped salad with tender baby shrimp and feta cheese fits the bill perfectly.

Chopped Shrimp Salad

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Easy Italian Wedding Soup with Savory Turkey Meatballs

If you really want a people-pleasing recipe ask friends, family and coworkers. I guarantee you’ll come up with a dish you’ll have in your recipe box for years to come.

Italian Wedding Soup

Italian Wedding Soup

Recently my coworkers, Maija and Steve, decided to share their favorite crockpot recipes for lunch. They take turns each week preparing family favorites, then bring them in for a well-deserved break in the day.

You know I had to insert myself into their fun lunch gathering, and it didn’t take long for me to find this Italian Wedding Soup to share with you!

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Holiday Worthy? Farro and Asparagus Pilaf

Do you sense the holidays approaching?

If you’re the cook in the family, I’ll bet you’ve already started planning the menu. What’s more, if you’re anything like me, the hunt for holiday worthy side dishes is on.

Farro and Asparagus Pilaf

Farro and Asparagus Pilaf

Our family has more than one good cook, so the competition to come up with a dish that’s never been done before is fierce.

This year I’ve decided I’m going to be the Side Dish Queen. My contributions will be unique and innovative, like this farro and asparagus pilaf.

Farro and Asparagus Pilaf

Farro and Asparagus Pilaf

Having used farro in a Mediterranean salad in the past, I knew it would be a nice change from brown rice in this easy pilaf recipe.

The asparagus was definitely a colorful, holiday-like addition, and with only six ingredients to deal with, my side dish was on the table in under 30 minutes.

Farro and Asparagus Pilaf

Farro and Asparagus Pilaf

The combination of farro, asparagus and grilled cod was a hit, but would it work with a roasted turkey, and will it make me the Queen of Side Dish Recipes?

Time will tell!

Farro and Asparagus

Serving Size: 8

Shake It Up! You can switch out farro with quick cooking barley or brown rice. Broccoli chopped into small pieces could replace the asparagus during the months when asparagus is quite expensive.


  • 3 cups Trader Joe's 10 minute farro, cooked according to package directions
  • ½ medium onion, finely chopped
  • 2 tablespoons olive oil
  • 4 cups asparagus spears, chopped (thinner stalks)
  • ½ large lemon , juiced
  • 1 cup parsley, finely chopped


  1. Heat a large nonstick skillet over medium heat.
  2. Add oil and onion. Cook for 3 - 5 minutes to soften.
  3. Add asparagus and cook another 3 - 5 minutes until asparagus is crisp-tender.
  4. Add farro, lemon and parsley. Cook another 2 - 3 minutes to warm through.
  5. Season with salt and pepper to taste.


Calories: 304kcal Weight Watchers PointsPlus 8 Saturated fatty acids: 0.51g Monounsaturated fatty acids: 2.49g Polyunsaturated fatty acids: 0.40g Total fat: 4.89g Calories from fat: 44 Cholesterol: -- Carbohydrate, by difference: 56.42g Total dietary fiber: 9.28g Protein: 12.28g

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This White Chicken Chili is Gone in a Flash

Thanks to a few secret ingredients, this chicken chili has people coming back for seconds.

Chicken Chili
If you searched through the archives of this blog, you’d find an entire collection of chili recipes. As far as I’m concerned, chili is a dieter’s dream meal.

I can pack my slow cooker with fiber packed beans, low fat ground meat, wholesome vegetables, and in a few hours, I’ll have a satisfying bowl of goodness.

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Salmon and Red Chard Salad with Lemon Basil Vinaigrette and Goat Cheese

Do people avoid cooking because recipes have too many ingredients and complicated instructions?

Salmon and Chard Salad

As my lovely sister-in-law and I were drooling over salad recipes this weekend, Vanessa made just that comment.

She said that many recipes required an amazing list of ingredients, most of which she would have to buy, and probably never use again.

What’s more, the instructions were endless. As a working mother of two young boys, she had no time, or energy, to tackle a cooking project.

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