All Posts by Keeley McGuire


Healthy Frozen Yogurt Pops

Kids love Popsicles. Would you like your kids to eat more fruit? These frozen yogurt pops are the best of both worlds!
The summer is  great for being outdoors, going to the beach, barbecues, picnics—and treats!  My daughter and I love to cool off with Popsicles and ice cream.

The idea for these Healthy Frozen Yogurt Pops came from the same philosophy behind the frozen yogurt bites I often make in lunches for my daughter.

The concept is easy: Freeze the yogurt in silicone candy or ice cube molds, making them perfect bite-size snacks, or if packing for a long day, they stay chilled and are perfectly thawed by lunch to eat with a spoon.  I will oftentimes even blend in fresh fruit before freezing.

This easy snack packs twice the amount of protein thanks to Greek yogurt.  You can, of course, use regular yogurt if that’s what you have in your fridge.

I recently found this Pop mold, I knew just what to do with it. A healthy popsicle/ice cream–like treat without all the added sugar and junk! You can find many more healthy summertime treat ideas here on the MOMables blog!

Healthy Frozen Yogurt Pops

4 from 1 reviews

  • Author:
  • Cuisine: Snacks


  • 12 ounces Greek yogurt
  • 1 cup fresh fruit of choice: blueberries, diced strawberries, blackberries, etc.
  • 1 frozen sliced banana


  1. In a blender, mix all ingredients until smooth.
  2. Pour into pop molds, and add sticks, making sure they’re covered by the yogurt mixture.
  3. Cover and freeze for at least 3 to 4 hours.



9 easy crockpot meatball sub

Easy Crockpot Meatball Subs

If the thought of making homemade meatballs is a daunting one, keep on reading.

easy crockpot meatball subThis recipe does not require baking, transferring, dumping, or frying your meatballs.  It’s a stress-free and busy-mom dream recipe!

Related: Top 5 Lunchboxes We’ve Tested

During the summer, life doesn’t slow down. In fact, it seems to only get busier—juggling camps, sports, get-togethers, work—then before you know it, the day is over, and you’re left standing in the kitchen wondering what to feed the family for supper! Don’t fall victim to the summer rut!

That’s why MOMables is here to help! Providing you with great dinner ideas for your family that also make fabulous leftovers for lunches the next day; these Meatball Subs being one of them.

I often joke on my blog about the secret love affair I have with my crockpot. For busy families, it’s the best kitchen appliance you can own! In the morning, I prepare the ingredients, turn it on low, then come home to a great-smelling kitchen and a dinner ready and waiting to be eaten. Yum!

I make this recipe gluten-free for my daughter by using gluten-free bread crumbs and seasonings. I also serve hers on a gluten-free bun, and she is in seventh heaven! This recipe left our family feeling stuffed with plenty of leftovers. Mom scores again!




Crockpot Meatball Subs

Yields about 2 1/2 dozen small meatballs

  • Author:
  • Cuisine: Lunch


  • 1/2 onion, diced
  • 1 pound ground chicken (or ground turkey)
  • 1/2 cup bread crumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons Italian Herb seasoning
  • 1 teaspoon garlic salt
  • 1/4 cup grated Parmesan cheese
  • 28-ounce can Italian-style diced tomatoes
  • 24-ounce jar pasta sauce (or homemade)
  • 1 cup shredded mozzarella cheese


  1. Spread the onion evenly on the bottom of the crockpot.
  2. In a large bowl, mix the chicken, bread crumbs, egg, seasonings, and Parmesan cheese.
  3. Roll the mixture into about 1 1/2-inch-diameter balls (golf ball size), and begin to stack them evenly in your crockpot.
  4. Pour half the can of diced tomatoes over the meatballs.
  5. Pour enough pasta sauce over the meatballs just to cover them, about half a jar.
  6. Cover, and cook on low for 6 to 8 hours.
  7. Ten minutes before serving, on the stovetop in a medium saucepan, heat the remaining pasta sauce and diced tomatoes together.
  8. Add the mozzarella cheese, and let melt into the sauce, on medium-low heat.
  9. Serve with your favorite bread. Scoop the desired amount of meatballs into each sandwich, then add cheesy pasta sauce. Sprinkle additional mozzarella or Parmesan on top, if desired.




1 Sneaky Cauliflower Crunch Salad -

Sneaky Cauliflower Crunch Salad

Want a versatile dish that is easy to make and healthy all at the same time?

Sneaky Cauliflower Crunch Salad - MOMables.comCold pasta salads are a summer must at my house. Perfect for a get-together, as a side dish for something hot off the grill, and (my personal favorite) in the lunch box!

Related: Top 5 Lunchboxes We’ve Tested

Cauliflower has always been one of my favorite vegetables; this low-calorie veggie is an excellent source of vitamins C and K, as well as antioxidants and fiber.

If you have picky eaters, it’s easy to sneak in because it’s crunchy, doesn’t have a strong flavor, and it’s not green!

I’ve been making this particular pasta salad since I was a teenager because it was easy to make with my then-limited kitchen skills. The concept is similar to that of macaroni and potato salad; it has simple ingredients and is always more delicious after being chilled for at least 2 hours.

I even make a gluten-free version of this recipe now, using corn or quinoa noodles. It’s easily adaptable to meet your gluten-free needs.

Sneaky Cauliflower Crunch Salad

Sneaky Cauliflower Crunch Salad -

This recipe yields approximately 10 to 12 half-cup servings.

  • Author:
  • Cuisine: Sides


  • 2 cups uncooked macaroni noodles or noodle of choice
  • 2 cups diced cauliflower pieces, about 1/2-inch bites
  • 1 large carrot, grated
  • 1/2 cup mayonnaise or whipped salad dressing
  • 1 cup canned, drained sweet peas or frozen sweet peas, thawed
  • 2 tablespoons Zatarain’s Big & Zesty Garlic & Herb Creole Seasoning, or other Italian Herb Seasoning
  • Optional add-ins: crispy bacon pieces, diced ham, diced sweet red pepper


  1. Cook the pasta per the package directions. Rinse, cool, and set aside.
  2. In a large bowl, mix together the noodles, cauliflower, and carrot.
  3. Add the mayonnaise, and mix until the noodles and vegetables are coated.
  4. Add in the peas and seasonings, then lightly mix once more. Add optional ingredients, if using.
  5. Cover and refrigerate for approximately 2 hours. Serve.



Lunch Packing for 2, 4, or 28. Here’s How!

Would you get overwhelmed if you had to pack lunches for 28? Don’t worry, I don’t pack this many every day, but I’m going to show you how easy it is to pack lunches for 2, 6, or 20!

I recently volunteered to make lunches for a school that is in the poorest, most-diverse neighborhood in the entire county.

The thought of making 28 lunches could seem daunting, but I’m here to tell you, with a little preparation and helpful ideas from the MOMables menu plan, it went very smoothly!

My daughter and I always bake together on the weekends.  This allows me to be prepared and have ready-made snacks and breakfast items that will suit her gluten-free diet.

We baked up a batch of chocolate chip mini zucchini muffins. They were perfect for a treat in the lunches for the school!

A small amount of time baking = easy, healthy treats for desserts, whether for just your family for the week or to share! Not to mention the bonding time in the kitchen, as well as it being educational teaching fractions and how to read recipes.

We also made MOMables-style Pinwheels for the lunches. A flour tortilla, cream cheese, oven roasted deli turkey, and roll! Little Miss and I prepared these the night before because they are simple to make.

Tip #1:  Set up an assembly line for each step.  Instead of making each individual pinwheel, make all of them at the same time. 

By spreading all the lunch boxes out on our dining table, we were able to quickly fill the EasyLunchBoxes containers with Veggie Straws, fruits, and carrots with dip.

Tip #2:  Sandwiches, wraps, pinwheels, and many other items are easier to slice cleanly after chilling for at least an hour—or until the next morning.

Thanks to my MOMables subscription, making lunches every day for my daughter takes minutes! If I can do it for 28 people, anyone can do it for their family! Having a plan, a shopping list, and a make-ahead tips section saves a lot of time!

Tip #3: Make lunches ahead of time.  Most menu items give tips on keeping the items fresh and reheating suggestions. If you’re able to prepare your menu items, say Sunday afternoon, it can save you time and energy during your busy workweek!

Tip #4: Incorporate leftovers. Another reason MOMables saves me time and money is because they tell me in the menu if I will need chicken, rice, or pasta for a menu item. I can easily cook it at the same time I’m making dinner for my family!

Healthy lunches for 1 or 28, it all comes down to planning! Let MOMables help you get the most out of your time and energy so your family can have the lunches they deserve.

Tip #5: Plan year-round.  Just because it’s summer doesn’t mean your kids aren’t eating lunch!  Even with hectic summer schedules, fresh is still best.  Between June 25th and August 10th, MOMables will share three fresh dinner ideas and two lunch options your family will love.

Planning during the summer helps avoid costly convenience foods and unhealthy drive-thru meals. As always, your weekly download will be filled with prep-ahead tips, five meals and a convenient shopping list.


Chicken Parmesan Cups

One of the challenges in family cooking is finding a recipe that everyone will eat and can be adjusted to the proper portions.  This Chicken Parmesan Loaf was a hit with my family.  Rethinking the whole portion-control thing, I made this recipe in a muffin pan for perfect individual-size portions.

This recipe is simple to make without the breading, coating, and frying of traditional Chicken Parmesan recipes.  Zero hassle and 100% authentic tasting.

These individual cups make a great meal for the entire family. Oh, and let’s not forget that leftovers are perfect for lunches too, MOMables style!

Related: Top 5 Lunchboxes We’ve Tested

Chicken Parmesan Cups

Recipe yields 12 cup-size portions. Tip: For this recipe, silicone or foil muffin liners will work best in lieu of paper liners.

  • Author:
  • Cuisine: Lunch


  • 1 pound ground chicken
  • 1 large egg
  • 1/4 cup bread crumbs
  • 1/2 can (14.5 ounces) diced tomatoes with Italian herbs (oregano, basil, & garlic)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pasta sauce
  • 1/2 cup shredded mozzarella cheese


  1. Preheat the oven to 350F. Coat muffin liners lightly with cooking spray, and set aside.
  2. In a large bowl, combine the chicken, egg, bread crumbs, tomatoes, and Parmesan cheese. Mix with your hands, just like a meatloaf.
  3. Place the mixture into each cup, leaving enough room to add sauce on the top.
  4. Top each cup with 1 to 2 teaspoons of sauce.
  5. Bake for 35 to 40 minutes, until a meat thermometer registers 165F.
  6. Remove from the oven, and sprinkle the mozzarella cheese on each cup. Place back in the oven until the cheese has melted.
  7. Remove from the oven, and allow each cup to rest before removing the liners, if serving immediately.
  8. Make-ahead tip: This recipe can be frozen after mixing and dividing among the lined cups. Just thaw, top with sauce, and bake following the directions above.