Mealtime Mama: Breakfast Quesadilla

mealtime-mama-category-sponsor-banner-2017Happy Monday, mamas. I think we can all agree that mornings (especially school day mornings) can be fast, furious and frustrating. So we’re all for finding ways to get the day started with a quick but healthy breakfast that no one whines about. This breakfast quesadilla recipe fits the bill. It’s a great way to spice things up with something more interesting than cereal, while still making sure the kids get protein in the morning.

Breakfast Quesadilla

Ingredients:breakfast quesadilla pic

  • 1/2 cup eggs (or egg substitute)
  • 1 tablespoon diced green pepper
  • 1 tablespoon diced onion
  • 1/2 cup grated light jalapeno cheddar cheese
  • 2 6-inch fat-free flour tortillas
  • 2 tablespoons grated light cheddar cheese
  • Salsa

quesadilla nutrition boxDirections:

In a skillet, prepare egg substitutes with green peppers, onions, and 1/2 cup cheese. Flip once. Cook until done.

Heat tortillas in the microwave about 30 seconds, until warm. Layer a tortilla, egg mixture and tortilla with cheese on top.

Cut into six pieces.

Add salsa if desired.

Image and Recipe Courtesy of Midwest Dairy Association

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.


































2 Recipes for that Meat and Potatoes Guy (or Girl)


Long before there was a Food Network, Christa Roy of Springdale was taping her own cooking segments with the help of her two younger sisters who served as culinary assistants.

Christa’s mother still has the cake-making video her oldest daughter made illustrating how to, as the instructions say, “mix well by hand.” Her mother walked into the kitchen during that part of the demonstration to find Christa wrist-deep in the batter. She had taken the directions literally.

Christa’s family jokingly refers to her as Rachael Ray with her history of recipe-making recordings, bubbly personality and delicious kitchen outcomes. Christa, mom to a son and daughter, doesn’t tape her own kitchen shows anymore (she has a full-time job that doesn’t involve cooking), but she still dominates in the kitchen.

“My one and only hobby is cooking,” she says. “I’ve tried scrap-booking, you name it, but being in the kitchen is my creative outlet.”

Here are two of Christa’s delicious recipes.


3 pounds ground beef

12 ounces evaporated milk

1 cup uncooked oatmeal

onion1 cup cracker crumbs

2 eggs, slightly beaten

½ cup finely chopped onion

½ teaspoon garlic powder

2 teaspoons salt

½ teaspoon black pepper

2 teaspoons chili powder

Directions: Combine all ingredients, mixing well. Roll into meatballs the size of walnuts. Put approximately 45 meatballs into a 9 X 13 baking pan. Bake at 350 degrees for one hour or until no longer pink. Take the remaining meatballs and freeze them for approximately four hours, then place in the freezer to bake later. While meatballs are baking, make sauce, which should be poured over meatballs the last 10 minutes of baking.

SAUCE (for approximately 45 meatballs or half of recipe):

2 cups ketchup

1 cup brown sugar

½teaspoon liquid smoke

½teaspoon garlic powder

¼ cup finely chopped onion

Directions: Cook on low until sugar is dissolved. Pour over meatballs last 10 minutes of baking.

TWICE-BAKED POTATOES (“the easy way”)

10 to 12 red potatoes

1 clove garlic

1 cup cheddar cheese

¼cup green onions

1 tablespoon Morton’s seasoning blend

Salt (to taste)

Pepper (to taste)

1 stick butter

Half ‘n Half

Directions: Boil potatoes and garlic until tender then mix all ingredients with a mixer while slowly adding half n’ half to desired consistence. Place potato mixture into a 9 X 12 baking dish and bake at 350 degrees until hot (about 30 to 45 minutes).

Note from the mamas: This post originally published on nwaMotherlode in April 2008. It was one of the first recipes we published on the website.

Mealtime Mama: Great food ideas for a “nautical” baby shower or birthday party


By Shannon Magsam, nwaMotherlode

I had so much fun recently hosting a “nautical” baby shower for my neighbor, Jenn.

Jenn and Brian are decorating the baby’s room in a sea-worthy theme, so it was only fitting.

I thought you might enjoy seeing a few pics in case you want to throw a party this summer with the ocean as your inspiration. It would make a fun birthday party as well, with a few modifications.

First, we start with our beautiful mama-to-be, Jenn, and the adorable wooden sign I bought from Riffraff for the baby’s room (it was on the food table surrounded by sea shells):

baby shower, jenny

The biggest hit on the food table was the fruited chicken salad in croissants. These weren’t just any croissants, though. These were special “crabby” croissants:

baby shower, crabs

Cute, huh?

Click here to see the fruited chicken salad recipe. I cut down on the raisins, added pear, and left out the onions and celery.

How-to: To make the crab’s eyes, I just used mini marshmallows and sliced black olives. The juice from the olives was sufficient to make them stick to the sugary marshmallows, so I didn’t have to use anything to “glue” them together. I then just inserted a toothpick for the final touch.

Following the nautical theme, I was also PINspired to add an octopus to the spinach dip. Like him?

baby shower, dip

Click here to read more about how to make your own bell pepper octopus.

I also served some delicious treats that our other awesome neighbors brought (thanks Sandra, Christie and Carolyn!) plus multi-colored goldfish crackers, blue cupcakes covered with cream cheese icing and “sand” sprinkles and brownies (not nautical-related. Moms and mamas-to-be just need chocolate).

My Aunt Joyce’s special occasion punch was served to wash it all down. This punch has been served as all the baby showers, wedding showers and birthday parties in our family forever. Click here to see the fruit punch recipe.

Hope you enjoyed seeing a few shots from the shower. Good luck hosting your own By the Sea Party!


Mealtime Mama: Freeze half of this Sloppy Joe recipe


By Tara Burghart of Go West Young Mom

This recipe for amazingly delicious sloppy joes comes from my mother-in-law, who is a wonderful cook. Trust me, after you eat these, you will never want to see sloppy joe sauce out of a can again — let alone eat sandwiches made from it.

But it’s a bit of a cheat in terms of the “Weeknight Dinners” series, which is meant to be a meal you can whip up after school or work. These babies take four hours of cooking. However, if you plan ahead, you can make them on the weekend or a weeknight and serve them the next day .. and since the recipe calls for four pounds of ground beef, the day after that, and the day after that!


  • 4 pounds of ground beef
  • 1 20-ounce bottle of Heinz ketchup
  • 1 bottle of Heinz chili sauce
  • 1 medium green bell pepper
  • 1 med onion
  • 1 tablespoon dry mustard
  • 1 tablespoon vinegar
  • 1/8 teaspoon ground cloves
  • 1/4 cup brown sugar

Directions: Chop onion and green pepper. Brown the ground beef, onion and green pepper in a large skillet. Drain. Add entire bottles of ketchup and chili sauce. Mix thoroughly. Add the remaining ingredients. Cover and cook very slowly for at least four hours. Stir occasionally to keep the meat from sticking. If it becomes too thick, add a little water. Mixture should start to carmelize (turn brown) on the bottom when done. Serve piping hot on toasted buns. This makes enough to serve about 16. It freezes very well.

Tara’s Notes: You might be tempted to cut this recipe in half. Don’t. You’ll be left with half a bottle of chili sauce, half a green pepper, etc. Just plan on freezing half — in a couple of weeks, when you’re craving sloppy joes again, you’ll be very happy you did. But because of the size, I do have to use two pans when I brown the meat, onions and pepper — usually a skillet and a dutch oven. I then transfer the browned meat into the dutch oven and use just that one pan going forward. Enjoy!

go west logoTara Burghart is the founder and editor of, a website for families in Chicago’s far western suburbs.

Mealtime Mama: A delicious Sungold Quiche


Happy Monday, mamas!

We don’t know about you, but we love quiche. This recipe is from the Ozark Natural Foods recipe page (click here to see other great recipes) and it looks delicious.

Sungold Quiche

1 9-inch pie crust
1 small onion
3 eggs
Approximately 3/4 cup milk
1/2 to 3/4 cup fresh chopped sweet peppers or corn
3/4 cup grated cheese (Swiss or cheddar)
Salt and pepper to taste
A generous handful of chopped parsley or basil

Directions: Preheat the over to 425. Chop the onion and saute it. While it’s cooking, whisk together the eggs, milk, salt, and pepper. Stir in the cheese, onion, peppers/corn, and chopped parsley/basil. Pour the egg mixture into the pie crust and place the whole tomatoes as desired. Turn the oven down to 350 at the start of baking. Bake for about an hour, or until the filling is set, taking care not to get the crust too dark.

Source: Ozark Natural Foods recipes page via Dripping Springs’ CSA

ONF storeFYI: There’s an upcoming event benefiting the non-profit Apple Seeds Teaching Farm that we wanted to share. Ozark Natural Foods supports the teaching farm and recently donated $25,000 to the farm (click here to see more about Apple seeds, the teaching farm and ONF’s involvement). The Fund the Farm event is on March 1 at 6 p.m. at Smoke & Barrel Tavern in Fayetteville. It’s $5 admission, adults only. Live music will be provided by local bands, including Mike Bewley, Dave Baer, Effron White, Shannon Wurst, Smokey & The Mirror, Candy Lee & The Sweets, and Cutty Rye. Local beer will be provided by Apple Blossom. And ALL proceeds will benefit the Apple Seeds Teaching Farm. Click here for more info!