Subscribe to our mailing list

* indicates required


Listen to internet radio with Mommy Magic on Blog Talk Radio


Search Mommy-Magic
Follow Mommy Magic
Follow our RSS Feed Send Us an Email Follow Us on Facebook
Be a Mommy-Magic Fan

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!"


Chorizo and Sun-Dried Tomato Rice with Spinach

Serves 6-8

Chorizo is a spicy sausage traditionally made with pork and seasoned with garlic, chili powder and other spices. Rich, spicy and hearty, this crowd pleaser is a one-dish meal perfect for dinner after a busy day.

Recipe courtesy of Whole Foods Market.

  • 1 pound fresh chorizo sausage
  • 1 cup diced onion
  • 3 tablespoons finely chopped garlic
  • 1 1/2 cups medium or long grain rice
  • 3 ounces sun-dried tomatoes (about 3/4 cup) (not packed in oil), diced
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried oregano
  • 4 cups low-sodium chicken broth
  • 5 ounces baby spinach (about 4 cups packed)

Preheat a Dutch oven or heavy deep skillet over medium high. Squeeze sausage from casing into pan, crumbling it into small pieces. Add onion and cook until chorizo is browned around edges and onions are translucent, about 5 minutes. Stir in garlic, rice, sun-dried tomatoes, smoked paprika and oregano. Cook, stirring constantly, until rice is toasted and aromatic, 1 to 2 minutes. Stir in broth and cover pan. Reduce heat to low and cook for 20 minutes, until rice is just tender. Remove from heat and let sit for 5 to 10 minutes, still covered, to allow rice to fully absorb liquid. Remove cover, add spinach and toss to combine. Serve immediately.



Serves 4

This fun lunch is ideal for kids to help make since they can roll up the meat and cut ingredients with a table knife. Serve these with mustard, mayonnaise or ranch dressing on the side for dipping and be sure to break any sharp ends off of the skewers when serving these kabobs to small kiddos.

Recipe courtesy of Whole Foods Market.


  • 4 thick slices whole grain bread, toasted and cut into (1-inch) cubes
  • 4 slices deli ham
  • 4 slices deli turkey
  • 16 cherry tomatoes
  • 4 leaves butter or romaine lettuce
  • 1/4 pound cheddar, cut into cubes
  • 1/4 pound provolone or mozzarella, cut into cubes
  • 2 kosher dill or sweet pickles, thickly sliced


Alternating ingredients, thread bread, ham, turkey, tomatoes, lettuce, cheese and pickles onto skewers and serve.



Serves 8

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Pasta is always a hit with kids and lomein is no different.

Recipe courtesy of Whole Foods Market.


  • 3/4 pound lo mein noodles or whole wheat spaghetti
  • Sesame oil (start with a small amount)
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 2 tablespoons minced fresh ginger
  • 4 1/2 teaspoons minced garlic (about 3 cloves)
  • 1/3 cup sliced scallions (green onions)
  • 1 cup julienne carrot (2 large)
  • 1 cup thinly sliced celery (1-2 stalks)
  • 1 cup thinly sliced red onion (1 medium)
  • 3/4 cup fresh bean sprouts
  • 3 tablespoons chopped fresh cilantro
Cook the lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking. 

Combine the hoisin and soy sauces in a small bowl and mix well. 

In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and scallions until they release aroma, then add the carrots, celery and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.


Serves 4

Pan-fried potstickers from the freezer are the shortcut to a super-tasty lunch or supper over dark, leafy greens seasoned with sesame oil, oranges and tamari. Serve with brown rice if you wish.

Recipe courtesy of Whole Foods Market.


  • 2 (8-ounce) boxes Whole Foods Market Vegetable or Pork Potstickers
  • 1 1/2 teaspoons toasted sesame oil, divided
  • 1 tablespoon sesame seeds
  • 2 bunches kale, collard greens, chard, or a combination, stems removed, leaves chopped
  • 2 oranges, peel and pith removed, segments roughly chopped, juice reserved
  • 1 1/2 tablespoons reduced-sodium tamari
  • 1 tablespoon rice vinegar


Prepare potstickers in a large skillet according to package directions. Remove and set aside. Return the skillet to medium-high heat. Add 1 teaspoon oil and sesame seeds and cook, stirring constantly, 30 seconds.

Add greens and reserved orange juice, toss, cover and cook until wilted and just tender, 4 to 5 minutes. Add potstickers back to the skillet to reheat briefly. Remove from the heat, add tamari, vinegar, remaining oil and oranges; toss gently to combine. Transfer to plates and serve.



Serves 1

Top a simple baked sweet potato with vegetarian chili for a hearty meal filled with a variety of flavors. Easy to make ahead of time, the components can be reheated separately in minutes for a no-fuss lunch or dinner.

Recipe courtesy of Whole Foods Market.


  • 1 cup vegetarian chili, such as Quick and Easy Veggie Chili
  • 1 tablespoon nutritional yeast (optional)
  • 1 small baked sweet potato
  • 1 tablespoon chopped fresh cilantro (optional)


In a small saucepot, bring chili to a simmer. Remove from heat and stir in nutritional yeast. Split sweet potato lengthwise and top potato with chili and cilantro.