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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!"



Serves 4-6

Serve this salad, a refreshing alternative to mayonnaise-based tuna salads, on its own or spoon into a whole grain pita for lunch or a light supper.

Recipe courtesy of Whole Foods Market.


  • 3/4 pound fresh or frozen and thawed yellowfin tuna steaks, cut into chunks
  • 1 avocado, peeled, pitted and chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 1 cup sunflower sprouts or other sprouts
  • 1 cup fresh pineapple chunks
  • 1/3 cup thinly sliced red onion
  • 3 tablespoons lime juice


Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Arrange tuna on a large, foil-lined baking sheet in a single layer and broil, stirring once or twice, until cooked through and browned in parts, 4 to 5 minutes; set aside to let cool.

In a large bowl, toss together tuna, avocado, pepper, sprouts, pineapple, onion and lime juice and serve.



Serves 4.

Pair these rollups with potato salad or coleslaw and ice cold lemonade for a perfect outdoor lunch.

Recipe courtesy of Whole Foods Market.


  • 1/2 cup shredded Le Gruyère cheese
  • 1 fresh ripe peach, cut into 8 slices
  • 4 slices deli ham


Roll two tablespoons of cheese and two slices of peach in each slice of ham. Cut in half before serving.



Serves 12.

Here’s a must for mac ‘n’ cheese lovers, rich and tender with a bit of nutritious winter squash puree (canned or frozen is convenient). Kids can help make them by fitting the muffin cups with paper liners, measuring the cheese and sprinkling the tops of the muffins with Parmesan.

Recipe courtesy of Whole Foods Market.


  • 8 ounces (2 cups) elbow macaroni
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2/3 cup low-fat (1%) milk
  • 1 1/2 cups shredded Cheddar cheese
  • 3 ounces fresh goat cheese
  • 1 1/4 teaspoons Dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1 cup acorn or butternut squash puree
  • 1 large egg, beaten
  • 2 tablespoons finely grated Parmesan cheese


Preheat oven to 375°F. Cook macaroni according to package directions until just tender. Drain very well.

Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Slowly stir in milk. Bring to a simmer and cook, stirring constantly, until mixture thickens. Stir in Cheddar cheese, goat cheese, mustard and salt; lower heat to medium low and stir until cheese is melted. Remove from the heat and stir in squash puree. Stir in egg. Pour cheese mixture over macaroni and stir until coated.

Line a 12-cup muffin pan with paper liners and spoon macaroni mixture into liners. Sprinkle tops with Parmesan and bake until lightly browned and crispy on top, about 25 minutes. Cool muffins in the pans for 10 minutes. Eat warm or room temperature, or remove from the pan, cool on a rack, and refrigerate for up to 3 days.



Makes 2 - 3 lunches.

Next time you prepare boneless, skinless chicken breast for dinner, cook a couple extra and slice them into strips for an easy lunch. In this recipe, we take leftover chicken strips and quickly make a "buffalo wings" inspired healthy lunchbox that's sure to please. Can be made and packed the night before.

Recipe courtesy of Whole Foods Market.


  • 2 boneless, skinless chicken breasts (about 1/2 pound), cut in strips, cooked
  • 1 tablespoon apple cider vinegar
  • dash or two hot sauce (optional)
  • 1/4 teaspoon paprika
  • 1 teaspoon cane sugar
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons blue cheese dressing for dipping


Combine vinegar and Tabasco (optional) in a shallow bowl or pie plate. Roll cooked chicken in vinegar to moisten. Combine paprika, sugar, salt and pepper in a sealable sandwich bag and shake to combine well. Place moistened chicken strips in the bag with seasonings and shake well to coat.

Pack chicken (still in its seasoning bag) with a lunchbox container of blue cheese dressing on the side.

Keep cold.

Complete your Chicken Dippers lunchbox with: celery sticks, corn and grain tortilla chips, apple sauce, an oatmeal cookie, milk or alternative beverage.



Serves 4.

This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won't be disappointed if you happen to have leftovers on hand.

Recipe courtesy of Whole Foods Market.


  • 2 cups fresh or thawed, frozen corn
  • 1 cup fresh or thawed, frozen bell pepper strips
  • 3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for serving
  • 1 tablespoon and 1 1/2 teaspoons salt-free chili powder, divided
  • 1 (15-ounce) can no-salt-added diced tomatoes
  • 8 ounces frozen leafy greens, thawed
  • 1 (15-ounce) can no-salt-added pinto or black beans, drained and rinsed
  • 4 tablespoons chopped fresh cilantro, divided
  • 8 corn tortillas
  • 3/4 cup shredded part-skim mozzarella cheese (optional)


Preheat the oven to 400ºF. In a large pot, combine corn, bell peppers, 2 tablespoons of the lime juice, 1 tablespoon of the chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes. Meanwhile, in a large bowl, mash beans with 2 tablespoons of the cilantro, and remaining 1 1/2 teaspoons chili powder and 1 tablespoon lime juice.

Arrange four tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas. Top each with about 1/2 cup of the vegetable mixture and some cheese. Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes. Transfer to plates, garnish with remaining cilantro and lime wedges and serve.