Delicious & Nutritious Mother’s Day Meal Recipes

Cooking with my family is something that brings me joy. Letting my family cook for me while I read and chill out also brings me joy! These are a few of my “easy peasy” recipes that even kiddos can help with. And, the eggs muffins and potatoes can be reheated for leftover breakfast, lunch or dinner.

Nutrition Leslie Schilling Egg Muffins


Preheat your oven to 350 degrees and generously spray a muffin pan with non-stick spray or coat with oil on a paper towel. I like to use paper muffin cups and spray those as well. This recipe makes 10-12 muffins. I like to make extra for later on in the week.

Here’s what ya need:

  • Non-stick cooking spray/oil
  • 8 large eggs
  • Milk
  • Cooked meat of choice (bacon, ham, sausage, etc)
  • Cooked veggie of choice (onions, peppers, mushrooms, etc) or fresh spinach or arugula
  • Baking powder
  • Salt/Pepper
  • Shredded cheese of choice

Here’s what ya do:

Divide 1 c cooked meat (I’m using bacon crumbles) and 1 cup cooked veggies or fresh spinach/arugula (I used arugula) among the twelve muffin slots. In a large bowl mix together 8 eggs, 1/3 c milk, 1/2 tsp baking powder, and salt and pepper to taste. Pour evenly over meat and veggies to fill all the muffin slots. Top each with shredded cheese (I used mozzarella).

Pop in the oven for 18-20 minutes. Let cool for about 1 minute and remove from pan.

Next up…

Roasted Potatoes


Preheat your oven to 400 degrees and get out a large baking sheet.

Here’s what ya need:

  • 1.5-2 pound bag of small or fingerling potatoes
  • Extra virgin olive oil
  • Table Blend Mrs. Dash Seasoning, or similar
  • Salt

Here’s what ya do:

Wash and dry your potatoes. Using a cutting board, slice your fingerling or small potatoes in half. Place in a mixing bowl and add 2 tbsp extra virgin olive oil, 1 tsp Table Blend Mrs. Dash, and salt to taste. Toss to coat evenly and pour onto your baking sheet. Space out on the pan. Pop in the oven for 25-30 minutes, stirring halfway.

Enjoy these recipes all year long, not just for Mother’s Day.

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Dinner doesn’t have to be a production (& 7 rotisserie chicken meals)

Have you ever collected a bunch of recipes and purchased all the ingredients with high hopes of cooking a show worthy meal, only to have the items just sit in the fridge? You are not alone.

Daily, I work with people to plan a healthier lifestyle. No matter the initial issue, one common thing often stands in the way of making dinner happen at home — our perception that it needs to have lots of ingredients and a food channel spin. It doesn’t.

Simply put, we get paralysis by analysis–dinner style. Getting dinner on the table doesn’t have to be super complicated or fancy. Using convenience items with quality ingredients can help bridge the gap between the perfect dinner (which doesn’t exist) and calling for take-out.

Rotis chick

These days you can pick up ready-to-go birds almost anywhere with quality and minimal ingredients. The best part of these meals… no one has to know the store-bought bird was involved!

Here are a few of my favorite rotisserie chicken tricks:

Lemon Chicken & Veggie Penne Pasta–Add your chopped chicken to cooked penne pasta and sautéed zucchini, onion, and mushrooms. Sauté veggies with a generous amount of olive oil (1/4c + for 2-4 servings) and add the juice of one lemon. Mix all together and add grated parmesan and pepper to taste.

BBQ Chicken Pizza–Preheat your oven to 425 degrees. Chop up your chicken meat. Mix with your preferred BBQ sauce. Place on top of a tortilla or pita. Top with shredded cheese and sliced bell peppers. Pop in the oven for 8-10 minutes until crisp. Serve with a side salad.

Chicken Cobb Salad–Chop up that chicken and place on a bed of salad greens. Add sliced avocado, blue cheese crumbles, cucumbers, tomatoes, a little chopped bacon, and sliced boiled egg. Drizzle with olive oil and balsamic. If you have bacon and eggs already cooked and in the fridge, you’ll have dinner done in a snap.

And here are a few of my favorite rotisserie “easy peasy” meals:

Chicken Tacos–Just stuff in a tortilla with your favorite taco fixings.

Chicken & Veggie Stir Fry–Add a little sesame oil or butter and some soy sauce to your stir fry veggies of your choice (I like a frozen blend) and throw in your chicken. Serve over rice or quinoa.

Greek Chicken Pitas–Stuff a pita with sliced tomatoes, sliced cucumbers, pitted kalamata olives, a little romaine lettuce and your chicken. Add a little olive oil drizzle, salt, pepper and dried oregano.

Basic Chicken Noodle Soup–Throw 4 cups of chicken stock, 2 cups of water, 12-16 oz bag of mixed veggies, and 6 oz of your preferred pasta. Bring to a boil and cook as long per pasta package instructions. Once the pasta is ready, reduce heat to low and throw in some chicken, pepper, and a little dried parsley.

Enjoy! And, if you’re ready to take the guesswork out of planning dinner every single night become a YourSupperSolution now! I mean who gets to say a nutrition expert plans their meals? YourSupperSolution family members do, that’s who! You’ll never ask “what’s for dinner” again!

How in the World do you Cook Spaghetti Squash?!

Not sure how to cook or eat spaghetti squash? It’s a question I get a lot these days! Try this easy recipe.

Spag Squash

Preheat oven to 375 degrees. One large squash serves ~ 4. Slice stem to end, scrape out seeds, and place cut side down in microwave safe dish. Steam in microwave for 10 minutes. Drain well and scrape into bowl. Caution: it’s hot!!!

I use a dish towel to hold. Beat two eggs and mix into spaghetti squash with 1/2 Parmesan cheese and pepper to taste. I top with grated Parmesan & Italian spices. Bake for ~25 minutes until golden around edges. Let set about 5 min.

Serve as side or base for an Italian meat sauce. Yum!

Are you guilty of the worst leftover mistake?

Do leftovers get you down or even gross you out? Does thought of having the same ol’ pork chop make you want to hit the pizza speed dial button? Listen, you are not alone.

Meal planning and strategically using leftovers is one of my specialties. Over the years, I’ve learned how to transform that boring chicken breast into something the neighbors call “restaurant” food. And, I promise it’s doesn’t take a cooking show production either.

chicken with roasted potatoes

Have you made these leftover mistakes?

  1. Reheating the same old food in the same form day after day?
  2. Overcooking while reheating in the microwave?
  3. Not using sauces or textures changes?

Those are major leftover mistakes but the absolute worst offender is…

Calling your meal “leftover!”

Doesn’t smothered grilled chicken sound better than “leftovers.” Give it and shot and let me know how it goes! Here’s a quick video segment I did on repurposing your meals. If you need more help signup for my free 3-day sample and updates at

Have a tasty week!

Help! This Gal needs a Chip

tortilla chips

No tortilla chips? No problem. You can easily make your own!

Usually, I have plain ol’ corn tortillas around the house. So, this recipe is easy peasy!

Turn oven to broil. Using a pizza cutter, quarter small(taco size) corn tortillas. Cut as many as you like. Put one layer cut tortillas on baking sheet. Lightly spray with olive oil, add salt to taste. I add paprika too for the smokey flavor. You can add any spice you like to taste.

Put in oven on broil (middle rack) for 2-3 minutes. Remove from oven, flip the chips over and broil another 2-3 minutes. Make sure to watch them–all broilers are different and you don’t want with burnt chips.

Enjoy! Serve with salsa or smashed avocado. Store leftovers in airtight container. 

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Cranberries & BBQ? You bet!

We often think about cranberries around the holidays, but these versatile, nutrient-packed berries can add flavor and health benefits year-round. Not only can these tart little berries aid in maintaining and preventing urinary tract infections, a review in Advances in Nutrition suggested that cranberries also play a role in cardiovascular health. So, it’s a good idea to keep cranberries in mind for year- round dining. For example, this Cranberry BBQ sauce, is a tangy addition to a BBQ sandwich of your liking.

Cranberry Barbecue Sauce (recipe provided by The Cranberry Institute)

1 Tbsp. vegetable oil

1 cup minced yellow onion (don’t like onions, no sweat, leave them out)

1 tsp. minced garlic

1 tsp. dry mustard

1 tsp. chili powder

1.5 Tbsp. tomato paste

1.5 cups cranberry sauce (can use 12 oz can)

1/4 cup cider vinegar

1 Tbsp. dark molasses

1/4-1/2 cup water, if needed


In a saucepan, heat oil over medium heat. Add onions and saute at least 2 minutes until transparent. Mix in garlic, mustard and chili powder and continue cooking 1 minute. Stir in tomato paste and cook 1 more minute. Add cranberry sauce, vinegar and molasses. Bring to a simmer, whisking often until mixture becomes smooth. Lower heat and simmer 15-20 minutes until sauce thickens. Add water if sauce gets too thick. Remove from heat and cool to room temperature. Store in covered container in refrigerator until ready to use. Reheat before using.

Suggestions for use:

-Top your BBQ sandwich, chicken or pork are both super tasty with the sauce.

-Add to coleslaw for a tangy punch.

-Use as a dip.

-Mix with olive oil for a Cranberry BBQ vinaigrette.

-Jazz up your plain ol’ turkey sandwich.


Disclaimer: I was compensated by The Cranberry Institute to do a tv segment, but was not compensated to write this blog.


Easy Cheesy Cauliflower Goodness

You can’t skip over that title can you?!

I’m a cheese hound and I just happen to love veggies too. Here’s one of my favorite ways to enjoy cauliflower. I have to credit my neighbor, Camille, for introducing me to this tasty combo! If you’re thinking about leaving off the cheese because you’re trying to cut fat or you’re lactose intolerant, think again. The small amount of fat per serving adds flavor and satiety of your meal (along with the bonus protein). And, cheddar cheese is very low in lactose.


-One head cauliflower, whole, cleaned and trimmed

-2 tbsp water

-1/4 c Greek yogurt, mayonnaise or sour cream (your choice)

-1-2 tsp mustard (any you like plain or fancy)

-Salt & Pepper to taste

-1 cup shredded cheddar cheese

Place the cauliflower in a microwave-safe glass dish with cover. Add water and cook on high for about 10 minutes or until cauliflower is soft. While the cauliflower is cooking, mix the yogurt (or mayo/sour cream) with the mustard, salt and pepper. When cauliflower is cooked and soft, carefully remove from Cauliflower w cheesemicrowave, drain water in dish, spread yogurt, mustard mixture over the cauliflower and then sprinkle with cheese. Cook 2 more minutes. Remove from microwave and let set for about 5 minutes. Cut slices like a pie.

Don’t you leave any cheese in the bottom of that bowl!

Enjoy. :)