Recipe: Potato Sandwich “With a Spin”

Potato Sandwich “With a Spin”

This recipe was submitted by Lail of “With A Spin”. Check out their website! Looks fun and sounds yummy!!!




  • 2 large potatoes
  • 2 tablespoon oil
  • 1/2 cup onions, chopped
  • 1-2 green chili
  • 2-3 garlic cloves, crushed
  • ½ teaspoon cumin seeds
  • ½ teaspoon turmeric
  • 1 cup mixed vegetable (chopped carrots, peas, green beans, cauliflower) (Optional)


  • Whole grain sandwich bread
  • Lettuce
  • Cilantro for garnish

Directions to cook the filling:

1. Boil potatoes until soft.

2. Peel the boiled potatoes and semi mash keeping few small chunks. Set aside.

3. Heat pan and add oil.

4. Add onion and garlic and sauté until slightly brown.

5. Add cumin seeds and green chili.

6. Add mixed vegetables, if using.

7. Mix smashed potatoes in the oil mixture.

8. Add turmeric and mix well.

9. Cook 3-4 minutes stirring often until everything is mixed.

Directions to assemble sandwich:

1. Take two slices of bread.

2. Toast, if desired.

3. Add filling, lettuce and enjoy.

art-piece-sandwich-9 art-piece-sandwich-8

Notes :

i. I like this sandwich in untoasted whole grain bread. It tastes great on toasted bread too.
ii. The filling will be great with other breads, such as naan, tortilla, etc.
iii. You may add boiled and sliced eggs to the filling.

Preparation Time: 5
Cooking Time: 15


Recipes: Tiffany Chicken

This recipe was submitted by Mama Tiffany from the Mama In Motion Facebook page! Thank you Tiffany! Send others our way too!!!


Tiffany says: “Easiest ever. The entire meal depending on serving size is 300-500 cal, LOADED in protein and fiber, low in simple carbs. It is *REALLY HARD* TO SCREW IT UP LOL.”


  • Alexia Saute Sweets Chipotle red
  • 1 bag of the Seapointe farms single-serve edamame
  • 1/2 – 1c black beans, rinsed
  • 1/2 – 1c frozen corn
  • Chicken breast cut into 1″ cubes or mango chorizo (other sweet/spicy mexican-ey flavor organic lowfat chicken sausage).
  • Avocado or 100 cal packs of Wholly Guacamole (optional)
  • spices: 1 T mango or peach salsa (if using sausage); cumin, chipotle, garlic, adobo, other mexican spices (if using chicken)

Photo credit:


  1. Follow the instructions on the Alexia (heat the oil, throw in the ingredients in the bag).
  2. Meanwhile, if cooking the chicken sausage you don’t really need oil; just brown it in a pan. Once it’s browned, add 1T mango or peach salsa to it to coat, and let it entirely cook in/bubble away and it will season instead of make a sauce. If chicken breast, heat about 1T olive oil in a separate pan, add cumin, chipotle, garlic, adobo etc (mexican spices) to the oil and warm on low/med so you see the oil “season” (turn color a bit from the spices). Add the chicken, stir to coat, and cook thoroughly.
  3. This should be about 6 min in. You’ll see the onions and peppers are thawed and cooked but the sweet potatoes are probably firm.
  4. Add the black beans, corn, and edamame. Stir to coat in the spices. THIS CAN COOK FOR 12 MIN TO 20 ON MED-LOW WITHOUT BEING RUINED, AS LONG AS YOU STIR EVERY FEW MIN.
  5. Once the chicken (either format is cooked through), check the biggest sweet potato – if it is soft, you’re ready to combine the chicken (or you can serve on top).
  6. Either add the chicken and stir (better when not the sausage) or put the mix in a bowl, add the chicken and sliced avocado or 1/2 pack guac on top.

Time: Start to finish is 15 min if chicken sausage, about 20 if chicken breast.



Recipe: Sloppy Joes

I’ve been delinquent in my postings of fast, kid and mom-friendly recipes for the working mother.  SORRY!!!

This recipe was submitted by Mama J from Islip, NY.  Sounds downright delicious!   Sorry for getting to this so late Mama J… I’m getting myself back on track.  🙂

Name of Recipe Sloppy Joes
Background description of recipe, any comments This recipe is from the Every Day food “Great food Fast” cookbook. Very easy and yummy. recipe serves 4. I double the recipe and freeze the leftovers. You can also use any leftovers over pasta or a baked potato. I like to serve with pickles and chips or sweet potato fries. Enjoy.
  • 1 Tbs. canola oil
  • 1 medium onion finely chopped
  • 1/2 green bell pepper, ribs and seeds removed, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • 1 15 ounce can tomato sauce
  • 1/4 cup ketchup
  • 1 Tbs. Worcestershire sauce,
  • salt and pepper
  • 4 hamburger buns, split and toasted
Directions In a large skillet, heat oil over medium high heat. Add onion, bell pepper, celery and garlic. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5-7 minutes.Add the ground beef to the skillet and break up with a spoon. Cook until meat no longer pink, 6-8 minutes.

Stir the tomato sauce, ketchup and Worcestershire sauce into the beef mixture in the skillet. Simmer until thickened, stirring occasionally, 6-8 minutes.

Season with salt and pepper to taste. Spoon over buns.

Preparation Time 15 minutes
Cooking Time 25 minutes

I wanted to repost this Recipe and “formula” for good marinades… just in time for BBQ season. Enjoy!

Mama In Motion™

I was going through an old Bon Appetit magazine on a recent flight and I came across a great series on marinades – essentially including a number of great marinade ideas that you can use to marinade meat in for 3+ hours or overnight, while reserving 2/3 of the creation as a sauce after the meat is grilled.

I thought this would be a great combination with the Mama K Flat Meat recipe.   Also, most of these marinades can be mixed in the evening and you can marinade your meat overnight (the recipe below calls for an eight hour marinade, so it may be possible to mix the marinade the night before but don’t put in your meat until the AM).  So I thought this would be great for working mamas.

I’m going to give you the formula below, and a sample marinade to follow.   I will follow…

View original post 236 more words

Recipe: Foil Fish

Now that we’re getting close to summer-time this one is bound to be a hit with you and your BBQ.  It was submitted by Mama N from Austin TX!!!    “The kids love “undoing” the package ;).”

Foil Fish


  • Fish filets (“I get the individually vacu-packed tilapia from Costco”)
  • butter
  • olive oil
  • lemon slices
  • spices (basil, etc.)


Take the fish  and put the filet in a piece of tinfoil with a some butter and olive oil and lemon slices on top with basil (or really whatever you feel like putting on top) and then just grilling it in its little “packet” for about 7 min.

Prep time:  5 min

Cook time:  7 min (starting with frozen filets)

Recipe: Honey Mustard Grilled Chicken

I recently found this recipe on All and think that it could work for a working mother. It calls for grilling — I’m big on grilling indoors, with a grill pan ontop of the stove-top. But now that it’s Spring you can try it outdoors too!!! Enjoy!

Makes 4 servings

  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves


  1. Preheat the grill for medium heat.
  2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Prep time: 10 minutes

Cook time: 20 minutes

Nutritional Information open nutritional information

Amount Per Serving Calories: 266 | Total Fat: 8.3g | Cholesterol: 70mgPowered by ESHA Nutrient Database


Recipe: Jerk Marinade

As a follow up to my posting on Marinades, I thought I would share the below marinade recipe sourced from Bon Appetite. I also included the “formula to a good marinade” below.



Jerk Marinade

Makes about 1 cup, enough to marinate 2 lb. of chicken (skin-on thighs, legs, or wings) or pork (chops, loin, or boneless shoulder)


  • 6 Tbsp. vegetable oil, divided
  • 1/4 cup fresh lime juice
  • 4 scallions, coarsely chopped
  • 4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped
  • 3 garlic cloves, roughly chopped
  • 2 Tbsp. fresh thyme
  • 1 Tbsp. fresh minced peeled fresh ginger
  • 1 Tbsp. (packed) dark brown sugar
  • 2 tsp. allspice berries
  • 1 tsp. kosher salt puls more
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. distilled white vinegar
Ingredient information: Habaneros and Scotch bonnets – extremely hot chiles – are available at better supermarkets and at Latin markets.
  • Puree 4 Tbsp. oil and the next 10 ingredients in a food processor until smooth.
  • Transfer 1/4 cup marinade to a small bowl and make sauce…
  • Whisk in vinegar and remaining 2 Tbsp. oil and season to taste with salt.
  • Refrigerate sauce.
  • Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade.
  • Cover and chill for at least 3 hours or overnight.
  • Remove meat from marinade, pat dry, and grill.
The finish:
Spoon reserved sauce over grilled meat.

source: Bon Appetite, July 2011


“Marinade Math”

+ Acid (citrus juice, vinegar, or wine tenderizes and focuses the flavors)

+ Salt (Kosher salt – or soy or fish sauce – allows seasonings to penetrate)

+ Alliums (garlic, shallots, or onions are a must for a muscular marinade)

+ Sugars and & Syrups (Used judiciously, sweetness balances all the flavors)

+ Chiles (where there’s smoke there should be fire)

+ Herbs (fresh, summery herbs – like cilantro, oregano, and basil – work better than dried)

source: Bon Appetite, July 2011

Recipe: Red’s Green Smoothie

This recipe is a bit different from those I usually post. It actually came from a National Geographic Kids magazine that we received back in March (not sure if this year or last year… ). Anyway, it sounded like a really healthy treat for the kids and it was fun to do with them. The kids loved putting the stuff into the blender and there were enough ingredients for the four of them to “take the lead” in something. Best part about it was that IT IS EXCELLENT!!!!!!!!! We couldn’t get enough. It was so good that the next day I had to go shopping again for a refill of the ingredients. Try it!



Red’s Green Smoothie


  • 1 peeled, sliced, frozen banana
  • 1 cup of frozen green grapes
  • 1 peeled and sliced kiwi
  • 1 cup of washed baby spinach
  • 8 oz of lime yogurt
  • 1/4 cup of limeade
  • Directions:

  • Put all the frozen ingredients in the blender. Then put the rest on top.
  • Blend to desired consistency
  • Prep time: 10 min [not including wait-time for ingredients to freeze!]

    Recipe: Breadcrumbs!!!

    I know that this recipe entry seems like a cop-out. And those that know me know that I’m not Martha Stewart and ohhh, by the way, you can BUY breadcrumbs in a store. But honestly – it is really, really easy and the food just tastes so much better. Plus, you get a chance to work through all of those crusts that you cut off of your sandwiches for your kids (if you’re like me). I wind up saving a bunch of crusts, and also working through the end-pieces of a loaf of bread, or even using up baguette-type bread that it turning on the stale-side.

    This is a great combination with Flat Meat, particularly if it is chicken. So, so easy. And I can really taste a difference from the boxed-stuff.


    • several slices of bread
    • dried spices — garlic powder, oregano, basil, …. …..


    • Break up a slice of bread at a time and put in a mixer or food processor.
    • Continue to add broken up pieces of bread
    • Add and mix dry spices at the end

    Prep time: 5 minutes

    I then flatten chicken and put in milk and roll around in the fresh bread-crumbs. I fry up in olive oil for about 5-10 minutes on each side (depending on how thin you flatten the meat). I put in a dish and let it sit, covered, until the rest of the dinner is ready.

    So good. So easy.

    I have not tried it, but I betcha you could probably keep some of the (unused) breadcrumbs in the refrigerator for several days.

    – Mama K

    Recipe: Sweet, Salty, and Sour Marinade

    As a follow up to my posting on Marinades, I thought I would share the below marinade recipe sourced from Bon Appetite.  It uses some rarer ingredients so this may not work for all families.  I also included the “formula to a good marinade” below.



    Sweet, Salty, and Sour Marinade

    Makes about 1 cup, enough to marinate 2 lb. of pork (tenderloin or chops) or fish (oily or white-fleshed; shrimp or scallops)


    • 3 oz. palm sugar, chopped, or 6.5 Tbsp. light brown sugar
    • 1/2 cup fresh lime juice
    • 1/2 cup fish sauce (such as nam pla or nuoc nam)
    • 1/2 cup coarsely chopped fresh cilantro [I use chopped cilantro cubes in the freezer section at Trader Joes)
    • 2 TBsp. chopped peeled fresh ginger [You can use jarred Ginger, or I use ginger powder these days too)
    • 4 red Thai chiles or 6 Fresno chiles, thinly sliced
    • 3 Tbsp. minced lemongrass (from peeled bottom 4″ of 2 large stalks)
    Ingredient information:  palm sugar is available at Indian and Asian markets.  Fish sauce is sold at Asian markets and better supermarkets.


    • Stir palm sugar and 3 Tbsp. water in a small sauce pan over low heat until sugar is dissolved.  Remove from heat.
    • Combine lime juice, fish sauce, and 3 Tbsp. water in a medium bowl.  Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze).
    • Stir in cilantro, ginger, chiles, and lemongrass.
    • Put pork or seafood in a glass, stainless-steel, or ceramic dish.  Toss with marinade.
    • Cover and chill for at least 3 hours or overnight.
    • Remove pork or seafood from marinade, pat dry, and grill.
    The finish:
    Simmer marinade and reserved palm sugar syrup n a small saucepan until reduced to 3/4 cup.  Brush glaze onto meat or fish during the last few minutes of grilling.

    source:  Bon Appetite, July 2011


    “Marinade Math”

    + Acid (citrus juice, vinegar, or wine tenderizes and focuses the flavors)

    + Salt (Kosher salt – or soy or fish sauce – allows seasonings to penetrate)

    + Alliums (garlic, shallots, or onions are a must for a muscular marinade)

    + Sugars and & Syrups (Used judiciously, sweetness balances all the flavors)

    + Chiles (where there’s smoke there should be fire)

    + Herbs (fresh, summery herbs – like cilantro, oregano, and basil – work better than dried)

    source:  Bon Appetite, July 2011

    %d bloggers like this: