Category Archives: Cooking

Mama Life Hacks {#23}: Easy (YUMMY) Crock Pot Salsa Chicken

As I sit here typing this, my stomach is rumbling in the worst way–mostly due to the fact that it’s late, and I really should be in bed, which means it’s been a while since I ate. But also because I just made a batch of the most delicious, moist, flavorful chicken EV-AH. And it smells SO good. I just had to pop on and share the “recipe.”

My sis-in-law actually turned me onto this idea when she brought multiple meals over for us during the craziness that was packing/getting the new house ready/moving…because she’s awesome like that.

So, is your pen poised yet?

Here’s what you’ll do:

Place a package or two of chicken (breast, thighs, whatever) in a crock pot and cover with enough jars of the salsa of your choice (I just use the mild picante style) to completely submerge the meat. I usually add a dash of chili powder, granulated garlic, and cumin, but the salsa adds plenty of flavor on its own.

Hit start on that bad boy and let it go until your kitchen is filled with the slightly torturous fragrance of melt-in-your-mouth, fall-apart chicken goodness.

That’s IT!

Once the chicken is cooked through (it could go all day on low, but I usually have mine on high for about 4 hours), shred it using a couple of forks, making sure to retain all of the juices and get them nice and mixed through the meat.

Trust me: you will LOVE this stuff. All of my kids do. Most of them prefer it in easy “chicken roll-up” form (flour tortilla, shredded chicken, grated cheese…heated…BOOM). In fact, everyone who’s had it in this form has gone nuts for it (I took it to a family potluck, and everybody was raving and asking me for the recipe, and I was almost embarrassed to admit how easy it was).

But Simon and I prefer it on top of THEE best nachos either of us has ever tasted.


Seriously. Just the chicken, cheese (we use sharp cheddar), and chips (On the Border, baby) are delish, but add you some tomatoes, purple onions, cilantro, and avocado, and it’s out-of-this-world good.

It would also make a great base for Chicken Tortilla Soup, enchiladas, or a taco salad. You really can’t go wrong.

Plus! If you’re like me and trying to eat clean (it’s a process, y’all; definitely not perfect), as long as you pick a salsa that doesn’t have any sugar, there’s literally nothing objectionable about the chicken itself.

Anybody else ever done this easy crock pot hack?

Got any more for me? I’ve been in a bit of a cooking slump lately, and, as much as this staple is saving my bacon, er, chicken, I’d welcome any other easy, healthy suggestions you have.

P.S. I have a “grocery shopping for large families” post in the hopper. Get excited!

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Easy {Anything Goes!} Quiche

On Sunday, I posted this pic to IG and Facebook with the following caption:


There was an attempt made at crafting and cooking and cleaning this afternoon because, apparently, I was feeling very Martha Stewart.

Only one of these attempts was successful, and it was the one that is most likely to keep the natives from revolting.

In college, getting 1 out of 3 right would have meant a failing grade of 33%, and I would have been crushed.

But now, I’m all, “Yaaaay! We get to eat! Take that, Martha!” MOTHERHOOD: lowering expectations one constantly interrupted attempt at productivity at a time.
#somebodyputthatonacrosstitchplease #preferablysomeonewhoisnotamother #becausethenitwillgetfinished

But for real. Can any of y’all cross-stitch?

Thing is, I wasn’t too mad about my other failed attempts at productivity because this is what I got out of my one success. quiche7

If you’ve ever had any kind of misconception about quiche being fancy and finicky, dismiss it from your mind this very instant.

It may sound very ladies-who-lunch (or brunch, maybe?), but quiche is about as simple as it gets. And! Versatile. As in, you can throw just about anything in there, and it will still taste amazing.

Especially if you make it with my mom’s farm-fresh eggs. Oops. I guess that wasn’t exactly nice of me to say, since you can’t get your hands on any. But it’s true, and you know what they say: sometimes, the truth hurts.

ANYhoo, without further forays into mind-numbing chatter, I will share my oh-so-simple quiche recipe with you so that you too may feel successful even if you manage to completely avoid run out of time to do the laundry. Again.

Here’s what you’ll need to get started:

  • 7 eggs, the fresher the better (seriously, if a chicken has just pooped one into your hand, you’re golden)
  • 1/3 cup whole milk (or cream if you just love extra calories as much as I do)
  • 1/2 cup of sharp cheddar cheese (the sharper the better)
  • Link sausage, microwaved/chopped
  • 1 cup assorted chopped/sauteed veggies
  • 1/2 cup (thawed) frozen spinach
  • Store-bought pie crust (or homemade, if you’re an over-achiever…in which case, I don’t want to hear about it)
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp granulated garlic
  • 1/4 tsp dried rosemary
  • 1 tbsp olive oil or butter


Preheat oven to 400 degrees F.

Place pie crust in the bottom of a pie plate.

Heat your fat (either oil or butter) in a skillet (preferably cast iron if you’ve got it), and then add your chopped veggies, sauteeing several minutes until they are softened but not mushy. You can use whatever you have on hand, which, in my case, was zucchini, onion, bell pepper, and tomatoes. (I can also see this being great with carrots [grated], mushrooms, squash, kale, asparagus…seriously. Just about anything yummy you can imagine).


{If you’re wondering what all of the orange peels in the background have to do with anything…I was hungry}

While the veggies cook, crack all 7 eggs into a bowl and add milk and seasonings. Beat mixture until well combined.


Once the veggies are cooked, you can microwave your sausage (I like the Eckridge brand) and then, once it’s cooled, chop it into small chunks.

Likewise, you’ll need to microwave your frozen spinach to get it to a stir-able temperature.

And then, once everything is cool enough to combine, toss all of the remaining ingredients–the veggies, the sausage, the spinach, and the cheese–into your egg mixture and give it a good stir.


And now, believe it or not, you’re all ready to pour your quiche filling into the crust.

quiche5Once you’ve done that, just pop that bad boy in the oven for approximately 25-30 minutes or until the crust is golden brown and the filling is no longer the least bit jiggly (if you’re not sure, make a small cut in the middle; if it’s at all watery, it needs a few more minutes).

And bam! Serve it to a crowd of hungry humans (we just so happen to have those on hand pretty much 24/7, so this part is suuuuuper-simple).


{Just one of the hungry horde…who was not nearly as hungry after she finished that pile of cheese}

I like to make double pies (see note above about hungry humans) because any leftovers usually get gobbled up within a day, but these also freeze really nicely (and make great  one-dish dinners for new mamas or neighbors or…whoever).

So, there you have it: one of my favorite super-simple, super-fast, and super-cheap ways to trick my children into eating lots of good veggies. And protein. Whoop!

Are you quiche-eaters too?  I reeeeally didn’t like them growing up, but I’ve since broadened my tastebuds’ horizons, and now I’m a fan. In case you can’t tell.


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Try-it Tuesday: Tomato Basil Flowers

So, it’s never a good idea to start a post with a warning about how bad the pics are going to be, but I just can’t help myself in this case.

I’ve been meaning to show you how to make the Tomato Basil Flowers from the Enchanted Summer Dinner Party I hosted several months ago, but the timing was never right…until it had to be.

In other words, I had all the “ingredients,” I was making them for dinner anyway, and, by golly, I was getting this darn tutorial photographed.

However, after discovering that the batteries in both my Rebel and our back-up camera were dead (and I didn’t have enough daylight to wait for either to charge), I got a little desperate and decided to test out the camera on my Galaxy (phone).


I wasn’t too impressed.

Although…holding your phone’s camera to high standards when photographing anything in less than stellar light is a little like expecting your six-year-old (boy) to do a superb job of corralling the toddler while you have a sonogram—you know, so she won’t do something naughty like, say, completely cover her face with the raspberry lipstick she fished out of your purse while the 6-year-old was horsing around experiencing a lapse of attentiveness.


{I so wish I’d taken a picture of her when her whole face—and I do mean whole—was the same color as that area around her eyes…I spent the rest of the day explaining to people that she wasn’t dying of some sort of deadly Middle Ages plague…it was awesome}

ANYhoo, here’s what you’ll need to make the Tomato Basil Flowers:

tb flowers1-001

1. Notice that the point of the knife that I used is quite sharp. The better to make precise incisions when you do the only “complicated” part of the entire process, which is cutting a zigzag line across the middle of the tomato.

Like so…


The only trick to this part is trying to make your vertical cuts as even as possible and making sure to push your knife all the way through to the middle of the tomato (otherwise, when you pull the halves apart, there will be bits that stick and tear).

2. Gently unfold the flower by pulling the two halves away from each other. If you’ve cut all the way through, they should pull apart easily. If you feel any hesitation, take a second to find the part that’s still attached, and use your knife to cut it free before finishing with the separation.


3. Preheat your oven to 375 degrees Fahrenheit.

4. Sprinkle your tomatoes with a generous coating of both of salt and pepper, then arrange your basil leaves in whatever formation looks prettiest to you. Finally add the parmesan cheese and drizzle the entire thing with olive oil.


5. Bake on a cookie sheet for 15 minutes or until the tomatoes’ juices begin to run and the cheese melts.

6. Arrange on something pretty.

{Aaaaaaah…a decent picture!}

7. Devour.

And there you have it, folks.

A very imperfectly photographed and yet completely delicious (and SIMPLE!) way to convince your next dinner guests that you spent hours slaving in the kitchen instead of a mere 10 minutes throwing together something yummy.

Works for me!



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5 Things Thursday: Freezer Meals

After mentioning Monday that I’ve been making batch meals to freeze ahead for the twins’ impending emergence, I’ve gotten some questions about what my go-to freezer meals are, so I thought I’d share what you’re most likely to find in our freezer on the occasions when I do stock up.


Spaghetti sauce—(sometimes I add the noodles or go ahead and put a lasagna together, but I usually just make the sauce ahead of time so I can thaw it and throw the extras in “fresh” when it’s time). I shared my semi-from-scratch “family” recipe here.


 Chicken Pot Pie—another partially from-scratch dish that’s more or less an original recipe of mine (handed down from my mom and tweaked a bit). This is hands-down my husband’s favorite (or at the very least, most requested) dish AND the dish that has gotten me approached by mere acquaintances whom I didn’t even know read my blog…just so they could tell me that they served my pot pie recipe to guests/children/husbands to the tune of the Hallelujah Chorus.

(Okay, that might be a bit much, and I know I sound like I’m bragging, but believe me when I say that I am genuinely surprised by how many people have taken the time to tell me they love this dish…apparently, it appeals to a wide array of taste buds).

I shared my recipe here.

{Even if you never make this dish, you owe it to yourself to scroll to the bottom of the post and read the P.S. Seriously, very funny, and not because it’s my blog post}.


Pesto Chicken Pasta—this one’s my clone of a dish from one our favorite upscale restaurants (we only like their lunch menu, ironically enough, because the dinner menu is too hoity-toity—and pricey—for our tastes). It’s crazy-easy to make but seems like you put a lot more effort into it than you did, thanks to rich pesto sauce, fresh tomatoes, and feta cheese (YUM). I’ve already blogged about this one too if you want to check it out.

{Pardon the ugly nighttime pic}


Taco Soup—I memorized a recipe from some generic source or another at some point in the distant past and then proceeded to play with it over the years to fit our tastes. This is the one that I will eat over and over again, every day, for a week. I don’t know what I love so much about it, exactly, but I think it’s the combination of spice, different textures, and heartiness that keeps me coming back for more.

I always use ground turkey instead of hamburger, and it gives it a unique flavor that I really dig. I’ll post my recipe soon.


Meatloaf—Also super-easy, super-yummy, and made with ground turkey (I actually never cook with ground beef).

Honestly, the word “meatloaf” kind of makes me gag a little. Even though I make and like my own. I have the same reaction to the words “meat pie.” {Shudder} For some reason, both conjure images of blood sausage and haggis for me. (And yes, I’m aware that makes no sense at all).

But my recipe is really saucy (and maybe even a little sassy) and different than any other meatloaf I’ve ever had eaten,. And my kids LOOOOOOOOOOVE it (which is great because I load it up with enough onions to make Shrek cry). I guess I need to post this one too.

(And lest you think that this entire post has all been a ploy to advertise past posts on my blog, let me assure you that all five of these dishes are currently residing in my freezer, waiting for the twins’ arrival).


{Yes, I did just show you the entire contents of my freezer. Try not to judge either the messiness or the two giant containers of Blue Bell ice cream. They’re not usually there, but it was on sale. I have only had one bowl so far. ‘Course, we bought it yesterday. Okay, enough explanations for the dang ice cream already}.

So…now that I’ve spilled the taco soup beans, it’s your turn.

(Because the entire post has actually been a ploy to get you to give me new freezer-meal ideas…tricky, no?).

What are your ol’ faithful standbys either to freeze or just for daily dinner consumption?

I love all five of the dishes I listed, but I can definitely get in a cooking rut at times, and I am begging you for inspiration right now.

{Begging, I say}.


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Try-it Tuesday: Easy Pesto Chicken Pasta + another guest-post!

I think I was still a little out-of-it from all of my exercising/stomach-bugging yesterday because I completely forgot to mention that on Monday, I guest-posted for Rachelle of Fingerprints on the Fridge—a more detailed version of my Goodwill Hunting tips that I posted for Lindsey last week at The Pleated Poppy. Make sure you stop by and pay Rachelle a visit!

For today’s Try-it Tuesday, I thought I’d share an original recipe that combines some of my favorite ingredients: chicken, pasta, tomatoes, purple onions, feta cheese, and pesto. As Sid the Sloth would say: “Yum-mo!”

We don’t eat out very often (although lately, we seem to be on a much more prolific restaurant streak than usual), but when we do, my husband and I both prefer locally owned, unique restaurants over chains.  The closest town of any significant size has an abundance of restaurants, but most are chains, so we have quickly narrowed down our favorites for specific types of food/times of day. 

For lunch, we love a French/American restaurant called Currents. It’s a bit pricey and refined for our chicken-obsessed taste-buds at night, but their classy lunchtime fare is just right for us and fairly reasonably-priced as well. 

They have a dish called Mediterranean Pasta that I love the simplicity of so much that I decided to clone it. 

Over the past several years, I’ve added my own twists, but it still remains a favorite around our house.

And the best part? It’s super-easy and quick to make, but you could still serve it as the main course for a dinner party because it seems much fancier than it actually is.

Yummy and schmancy with minimal effort? Sign me up.

Here’s what you’ll need to get started:


    • 2-3 large chicken breasts. You can sauté yours while you cook your other ingredients, but one huge time-saving technique is to pre-cook/season your chicken and then just cut it up and warm it through with the rest of your dish (if you’re not sure how to pre-cook chicken, check out my bestie Mandy’s quick and easy tutorial for making/freezing batch chicken).
    • Jar of pesto sauce.  I get mine at Sam’s because it’s cheaper than elsewhere, and we use it in a lot of meals.
    • Salt (to taste).
    • Dried basil (to taste, but I’d start with 1 TBSP).
    • 1 lb. angel hair pasta.
    • Feta cheese (again, I buy mine in bulk at Sam’s and freeze the containers I’m not using until I need them; I buy the fat-free version, and, while it’s drier, it still tastes great and is much lower in calories than the full-fat version).
    • Purple onions (those are two mediums, and I used 1 1/2 of them).
    • Tomatoes (I prefer Romas for this dish, but these were what I had on hand). I used all three because their juice makes up the majority of your “sauce.”
    • Olive oil (I never can fit my ginormous Sam’s bottle in the picture).

1. Peel/halve your onions, then cut them length-wise into short, thin strips, like so:


2. Chop your tomatoes into approximately 1” chunks. Uniformity/consistency of size doesn’t matter too much.


3.  Heat 1 tbsp of olive oil in a large skillet and add your onions. Sauté for about 3 minutes before adding the tomato chunks, salt (at least 1 tsp to start), and basil (this picture should give you an idea of how much basil I put—a very healthy coating):


4.  Allow your sauce to bubble on low-medium heat while you cut up your chicken (this is assuming that you have precooked/seasoned your chicken—I used Lawry’s Perfect Blend Seasoning and Rub for Chicken and Poultry…also from Sam’s). First, halve the breast…


…then slice it thinly with the grain of the chicken.


5. After your vegetable mixture has simmered for at least 5 minutes, prepare the angel hair pasta according to the package directions.

6. While your pasta is boiling, add the sliced chicken to your veggies, and mix everything together well.


7. When your pasta is ready, add 3/4 of it directly to the skillet and set aside the rest (you may need more of it). Now add 1/2 cup of Pesto sauce to your skillet.


8. Now comes the feta…1/2 cup of that as well. 


9. Mix everything together well, and do a taste-test to see if you need to add more salt, basil, or even black pepper (I didn’t include it in the ingredients because I’m not a big fan, but fresh-ground pepper would be a nice addition). This is also when you’ll determine if you need to add more pasta.  This dish is not “saucy” (meaning the liquid, not the hands-on-the-hips, variety), so you really only need a coating of pesto/tomato juices. There will not be excess in the bottom of the pan.  If you prefer more liquid, add more pesto sauce or even olive oil (your dish will not be nearly as healthy if you do, mind you!)

10. Plop it on a plate, and, if you’re a feta-freak like I am, sprinkle some more on top. Now, chow down!


If you’ve precooked your chicken, you can get this entire dish on the table in under 20 minutes if you really hustle.  The ingredient amounts I gave you will yield between 6 and 8 hefty portions (because different people have different definitions of “hefty” : )) and the cooked pasta keeps well in the refrigerator for about a week.

*Sorry about the not-so-great nighttime pics, but we took these as I made this dish at 10 P.M. the night before I left for my Les Mills exercise weekend so my hubby would have something to eat while I was gone.

Don’t forget to come back tomorrow and vote for Round Two of Thrifted or Grifted! I’ll even have a super-fun perk (think ULTA) for the best/sassiest comment explaining the reason behind your vote, so get your smart-aleck engine revved up!

Oh, and today is the last day to enter The Pleated Poppy giveaway, so if you haven’t already, get after it!

See you tomorrow!


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(Mostly) From Scratch Turkey Lasagna

I like to cook.  And I’m not too bad at it, either (if the fact that both my boys have said on more than one occasion: “Mama, you’re a good cooker,” is any indication. Which…what other indication could there be?). 

But I can’t lay claim to the recipe for most things that I make, which means that, if they turn out well, I can’t really take any credit for it.  I just copied someone else’s idea or followed a recipe or—very rarely—dumped something out of a box.

But my spaghetti sauce is all mine, a spin-off of the recipe my mom used to make for us and which my grandmother made for her when she was young.  And that makes my chest puff out just a little with cooking pride.

Today, we’re making the sauce and then layering it with noodles and cheesy goodness to create a yummy lasagna dish, but you could just dump some spaghetti or angel hair in once you’re done, and you would have my spaghetti recipe as well (Dang. I was going to try to get two posts out of this). 

So, really.  Today’s a two-for-one kind of recipe. 

Wow. I’m efficient.

Here’s what you’ll need to get started:


    • Lasagna noodles: 1 16 oz. box
    • Ground turkey (I used 93/7 to keep my calories low): 1-1.25 lbs.
    • Cream cheese, softened (I used 1/3 reduced fat): 8 oz.
    • Ricotta cheese: (I use the part skim option): 15 oz. container
    • Parmesan cheese: 1/3 cup
    • Mozarella cheese (I use the part skim option): 1 1/2 cups
    • Onion: 1 medium, diced
    • Garlic cloves: 2, minced
    • Tomato sauce: two 15 oz. cans
    • Diced tomatoes: one 15 oz. can
    • Cream of mushroom soup: 10.5 oz. can
    • Rosemary, Basil, Oregano: 1 tbsp. each
    • Granulated garlic: 1 tsp.
    • Salt: 1 tsp.
    • Seasoned salt: 1 tsp.
    • Olive oil (excluded from pic on account of being in a ginormous bottle from Sam’s that was too big to fit; she has a complex now): 1/2 tbsp.

1. Sauté the diced onion in your 1/2 tbsp of olive oil in a large stock pot (I do everything in the same pot to avoid unnecessary dishes) over medium heat for about three minutes or until the onions starts to turn translucent.


2. Mince your garlic, and add it to your onions. Continue cooking another 2-3 minutes. 


3. Add your ground turkey and cook for 1-2 minutes, breaking it up continually with your spatula (because of turkey’s low fat content, it will clump, not crumble).

4. Measure out all of your seasonings in a bowl, mix together, then sprinkle HALF over the meat/onions/garlic mixture. Continue cooking for another 4-5 minutes.  *Note: the meat will not brown visibly or turn super-yummy looking. In fact, the less fat your meat has, the grayer it will appear.  Don’t let that fool you, though. In cooking as in life, sometimes it’s the least attractive little guys that taste the best (hmmm…that did not translate well from my brain to the screen. Can someone please pass me the fava beans?). 


And no, my pic is not just blurry in weird places. That’s all the pesky steam getting in the way.

5. Dump your three cans of tomato sauce/diced tomatoes into your meat mixture, then add the other half of your seasonings.


Now we’re starting to pretty up!

6. Once you’ve swished your seasonings and sauce together, add your can of cream of mushroom soup.  This may sound like a strange addition to spaghetti sauce, but I assure you that it adds the most wonderful earthy hint of creaminess.  You might end up writing me thank-you notes for this tip. Your sauce will look something like this:


I just finished breakfast, and now my stomach is rumbling again. The things I do for you guys.

7.  Let your sauce simmer on the stove for at least one hour. Honestly, the longer it bubbles, the better it tastes. I’ve let my sauce sit on the stove pretty much all day before (I just cover it after the first hour except for one little slit to let the steam out), and just about passed out from sheer bliss when I taste-tested the first spoonful.  

8. Fill a large pot with water, bring to a boil, then cook your entire box of lasagna noodles according to the package directions.

9. Once your sauce is sufficiently yummified, preheat your oven to 375.

10. Grab a 13X9 (or larger…you’ll probably run out of room with the 13X9) pan (I used this aluminum option from Sam’s because I already had it in my pantry and because I get an insane amount of enjoyment in crumpling it up and throwing it away instead of engaging in an epic battle of the wills with cooked-on mozzarella).

11.  Spread a thin layer of your sauce in the bottom of the pan, like so:


12. Follow that with a layer of noodles. (Okay, I have to tell you that I first wrote this sentence as: “Follow that with a layer of noodles and then a layer of noodles.” I don’t know why, but I am really giggling right now).


13. Dump your ricotta and (softened) cream cheese into a bowl, grab a fork, and take out any frustrations you might be experiencing on them.  They won’t mind. I promise.

IMG_5000IMG_5002Just the simple act of beating the tar out of combining these ingredients probably saved me thousands in therapy bills. True story.

14. Spread a thin layer of your cheese mixture over your noodles (and don’t be surprised if you regain at least 1/2 of that stress you just released fighting to keep the noodles from globbing together with the cheese and shifting all around your pan. Grrr…)


It may not be pretty, but I won. I won, I won, I won! (*Completes victory lap around kitchen talking smack to defeated cream cheese mixture until she notices her children—whom she has instructed to never gloat—staring…and freezes mid fist-pump. Might need that therapy after all*).

15. Add another layer of sauce, then noodles, then cheese, then sauce, then noodles, then cheese, then…what’s that? Oh. Okay. I guess you get the idea.


16. Finish with a layer of sauce, then sprinkle on your mozzarella…


and your parmesan


17. Cover with aluminum foil and shove the whole thing in the oven on the middle rack. Cook for 35 minutes @ 375. After 35 minutes, up your temp to 400, move your pan to the top rack, and remove the foil.  Continue cooking 15-20 more minutes (until the cheese turns that lovely golden brown color that makes you want to dive in and eat it with your hands straight out of the oven…3rd degree burns be darned).


18. Take it out and (after allowing it to sufficiently cool…hey! Just trying to avoid lawsuits…you have heard about McDonald’s and the hot coffee suits, right?) feed it to your family.  Yes, the same family who almost lost heart when you told them you were making a 18-step dish from that nutty blog chick.

19. Bask in the sounds of smacking lips and mumbled, “Dis is dood, Mama!”

And you wanna know something else great? Because of all the healthy-ish options we used, you can get 10 nice-sized portions at only around 460 calories a pop…which is pretty incredible when you consider that there are 4 different kinds of cheese working their creamy, tasty magic on your tongue.  Skip the bread and add a heaping portion of salad with low-fat dressing, and you’ve got yourself a very filling/satisfying meal for about 500 calories. 


And because I cannot bring myself to write even one more word about lasagna, I’ll show you this to finish:

lasagna face Source here

Confession #1: That is not my child.

Confession #2: I don’t know that child at all (but I did make sure this pic could be reused as long as I sourced it).

Confession #3: I intended to show you a picture of my actual offspring chowing down on my lasagna, but we didn’t eat it until 9 p.m. after getting back from teaching class at the gym, and all I could think was: “Get munchkins in bed now.” (My arms might have been extended, zombie-style while I thought this). 

…besides, this lil’ dude is pretty cute, don’t you think?

Whacky side note—when I searched for “boys eating lasagna” in Google images, it came up with this:

weird lasagna1

and this:

weird lasagna

and this:

weird lasagna 2

Say it with me, folks…HUH?!

See you tomorrow for Wardrobe Wednesday! I’ve got something fun planned!

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