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Meet Mary Susan

"Welcome to Mommy Magic! An interactive community of real moms, founded by a real mom, to give support and tips to make the chaos of motherhood easier and more fun! I am Mary Susan, an author, a columnist, a life coach for moms and a I have Mommy Magic TV segment too! Most importantly, I have three beautiful (and very busy) daughters! I am a real mom managing the daily insanity of motherhood just like you!"


Black Bean and Cilantro Quesadillas

Serves 2.

These basic quesadillas come together quickly and adapt well to many variations. Add salsa, sautéed onions or peppers and diced red or white onion, if you like. Serve with a green salad for dinner or alone as a hearty after-school snack.

Recipe courtesy of Whole Foods Market.

  • 2 (8-inch) flour tortillas
  • 1/4 cup grated Monterey Jack or cheddar cheese
  • 1/2 cup cooked and drained black beans
  • 2 tablespoons coarsely chopped fresh cilantro

Set a heavy skillet over medium heat. When hot, add a tortilla and warm. Flip tortilla. Sprinkle half of the cheese evenly over tortilla. Lightly cover cheese with half of the beans and cilantro. Top with a second tortilla. Flip and warm on the second side. When beans are hot and cheese is melted, slide quesadilla onto a cutting board and slice into four wedges.


Fish Po'Boys with Tartar Slaw and Sweet Potato Fries

Serves 4.

Everyone will enjoy this quick-and-easy family-friendly dinner. To save time, look for prepared coleslaw mix in the produce section or pick up the veggies from the salad bar.

Recipe courtesy of Whole Foods Market.

  • 2 large (about 1 1/2 pounds total) sweet potatoes
  • 1 tablespoon canola oil
  • 1 tablespoon Caribbean barbecue seasoning
  • 2 cups roughly chopped cabbage
  • 1/2 cup grated carrots
  • 1/4 cup prepared tartar sauce
  • 1 (10-ounce) package lightly breaded fish sticks
  • 4 French bread or hoagie rolls
  • 4 large lettuce leaves

Preheat oven to 400°F. Peel potatoes, cut each in half lengthwise and slice into 8 wedges. In a large bowl combine potatoes, oil and seasoning and toss until evenly coated. On a baking sheet, arrange potatoes in a single layer and place on the middle rack of the oven. Bake until edges are crisp and cooked through, about 30 minutes. While potatoes are baking, toss together cabbage, carrots and tartar sauce in a small bowl. Refrigerate. When potatoes have 15 minutes left to cook, prepare fish sticks according to package directions. Toast rolls and layer with lettuce, slaw and fish pieces. Serve with sweet potato fries.


Pineapple-Chicken Kabobs with Quinoa

Serves 4.

Make a colorful summer dinner with these easy kabobs served on a bed of fluffy lemony quinoa with pine nuts and parsley. The sweetness of grilled pineapple pairs well with grilled chicken and a simple honey-mustard sauce.

Recipe courtesy of Whole Foods Market.

  • 1/2 cup quinoa
  • 1/4 cup chopped fresh parsley leaves
  • 2 tablespoons toasted pine nuts
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon fine sea salt
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 (-ounce) pineapple, peeled, cored and cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 16 cherry tomatoes
  • 8 (12-inch) metal or wooden skewers
Rinse quinoa in a fine sieve until water runs clear, then drain and transfer to a medium pot. Add 1 cup water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Stir in parsley, pine nuts, lemon zest and salt.

Prepare a grill for medium heat grilling. In a small bowl, whisk together mustard, honey, lemon juice and pepper. Thread chicken, pineapple, pepper and tomatoes onto skewers. Remove 1 tablespoon honey-mustard mixture and brush skewers with it. Grill, turning occasionally, until chicken is cooked through and vegetables are tender, 12 to 14 minutes. Arrange skewers on a platter over quinoa and serve with remaining honey mustard on the side for dipping.


Roll-Your-Own Burritos

Serves 4-6.

Perfect for families with different tastes (i.e. picky eaters), each person makes their dinner exactly the way they want it. No hassles.

Recipe courtesy of Whole Foods Market.


  • 1 (20-ounce) package frozen jasmine rice, heated
  • 1 (15-ounce) can black beans, drained, rinsed and heated
  • 1 cup grated cheddar or Monterey jack cheese
  • 1 1/2 cups chopped iceberg lettuce
  • 1 cup chopped tomato
  • 1 yellow onion, chopped
  • 1 cup salsa
  • 1 avocado, peeled and sliced
  • 1/2 cup sour cream
  • Sliced pickled or fresh jalapeños (optional)
  • 4 flour tortillas, warmed

Arrange rice, beans, cheese, lettuce, tomatoes, onions, salsa, avocados, sour cream and jalapeños in separate bowls. Allow everyone to top their tortilla with whatever ingredients they chose, then roll up into burritos, tucking in the ends.


Ham and Asparagus Frittata with Spring Greens

Serves 4-6

Fresh asparagus are a sure sign that spring is coming. This easy frittata makes a refreshingly light dinner or lunch. Or serve with biscuits or scones for brunch.

Recipe courtesy of Whole Foods Market.


  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons finely chopped onion
  • 8 eggs
  • 1 cup grated sharp cheddar cheese
  • 1 cup chopped ham
  • 1 small bunch very thin* asparagus, cut into 1-inch pieces (*if not very thin, blanch and drain thicker stem pieces)
  • 2 cups spring or baby greens Salad Mix
  • salad dressing

Preheat oven to 400°F. In an oven-proof skillet on the stovetop, heat olive oil and sauté onion until barely softened. In a medium bowl, beat eggs then add cheese. Pour into hot pan. Top with ham and asparagus. Turn heat to low and cook 2—3 minutes to seal bottom. Place pan with frittata in oven and cook an additional 20 minutes or until puffed and barely set. Remove and cool slightly. Serve with dressed spring greens.