Moms R Forever

Just As Diamonds, MomsRForever



Steak rools pic2

Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out of this world delicious.


8  thin slices sirloin or flank steak (length and width according to personal preference)

     Extra virgin olive oil

     Salt and freshly ground black pepper

     Fresh rosemary, chopped

1   red bell pepper, sliced into thin strips

1    green bell pepper, sliced into thin strips

1   medium zucchini, sliced into thin strips

1   medium yellow onion, halved and then thinly sliced

1   A few white button or cremini mushrooms, cut into thin strips

Steak rools pic3

For the Rosemary Balsamic Glaze:

            1 teaspoon extra virgin olive oil

            1 large clove garlic, minced

            14 cup dark balsamic vinegar

            2 tablespoons dry red wine

            2 teaspoons brown sugar

            2 sprigs fresh rosemary

            14 cup Progresso™ beef flavored broth

Steak rools sauce 1

Steak rools pic5


  1. Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
  2. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
  3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
  4. For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
  5. Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.
2-Minute Healthy Egg Breakfast Your Kids Can Make Themselves — February 25, 2015

2-Minute Healthy Egg Breakfast Your Kids Can Make Themselves


Egg Breakfast dish1

As a busy mom, I decided to take a good long look at our family life and realized that so many of the jobs I was taking on myself could be given to my kids. Rather than teaching them that I was the answer to all of their needs, it was time I start teaching them to be the strong, independent souls I truly want to raise.

This decision led to a few minor changes, like no longer packing school lunches. This opportunity was the perfect way to encourage my kids to get busy in the kitchen. We rounded up a few easy, healthy recipes and I taught my littles how to make more than mac and cheese.

All four of my kids have proven to be incredibly talented at meal-making … something I’d never known until I stopped expecting cold cereal to be their culinary arrival point. Even my sixth graders have started making their own breakfasts and after-school snacks. We keep a simple list of ideas posted on the fridge and I ensure the pantry is well-stocked with familiar favorites.

Right now our favorite dish to make is microwave egg bakes, because they’re a great way to get filling protein PLUS veggies. If the kids want to make these bakes, I encourage them to peek in the fridge and find a few different ingredients to add to theirs. It’s so easy to create flavor variations. The kids love getting to choose their own ingredients and I love watching them create. This recipe is perfect for breakfast, lunch, after-school snacks, and dinner. A fun, healthy, simple way to teach your kids how to cook.

egg dish 2

Here are a few of our favorite flavor combos, followed by the recipe:

  • 1 egg + chopped mushrooms + Parmesan
  • 1 egg + tomatoes + basil
  • 1 egg + diced ham + cheddar + green onions + tomatoes
  • 1 egg + Parmesan + chopped spinach + garlic
  • 1 egg + cilantro + salsa + precooked sausage crumbles


2-Minute Microwave Egg Bake

Makes: 1 serving

Nonstick cooking spray
1 egg
2 tablespoons milk or cream (can be substituted for unsweetened and unflavored almond or soy milk)
1/2 cup total of favorite toppings, diced (we used ham, basil, tomatoes, bacon bits, and onions)
Pinch salt and pepper

1. Spray a 4-ounce ramekin with nonstick cooking spray. Set aside.
2. In a medium bowl, whisk together egg, milk (or cream), toppings, and salt and pepper. Pour into ramekin.
3. Microwave ramekin in 30 to 60-second bursts, just until the center of the egg bake sets and is no longer jiggly (about 2 minutes). Allow to cool slightly before removing from the microwave with a hot pad. Once warm, eat and enjoy!

Grilled Shrimp W/Garlic-Cilantro Sauce — February 21, 2015

Grilled Shrimp W/Garlic-Cilantro Sauce

 Grilled Shrimp2

Let’s get started and make this grilled shrimp recipe!


Preheat your oven to 400 degrees F (you’ll need the oven to roast the garlic).

Peel, devein and rinse the prawns. Pat dry with a paper towel. Season with salt and pepper. Place the prawns in fridge until ready to grill.

Grilled Shrimp3

Trim top of the garlic head off; leave the garlic intact and do not peel.  Drizzle with a little olive oil. Roast the garlic in the 400 degrees F-heated oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from oven. Let cool briefly. Peel and crush or chop the garlic finely.

Grilled Shrimp4

In a small bowl, combine the garlic with the cilantro leaves, lemon juice, white wine and chili sauce (or chili flakes). Whisk together and set aside.

When ready, heat a cast-iron grill or griddle to medium high. Dress the prawns with some olive oil and grill for 3-4 minutes or so on each side. You want to achieve some char, but be careful not to overcook

Grilled Shrimp5

Remove from heat and coat the prawns with the roasted garlic and cilantro sauce. Alternatively, serve the sauce on the side instead.

Grilled Shrimpfinished

Grilled Shrimp with Roasted Garlic-Cilantro Sauce
Prep time
15 mins
Cook time
16 mins
Total time
31 mins
Author: Moms R Forever
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: 4
  • 1.5 lb uncooked prawns
  • Salt and pepper
  • Olive oil
Roasted garlic-cilantro sauce:
  • 1 small head garlic, top trimmed off
  • 1 cup fresh cilantro leaves, chopped
  • 1 lime, juice of
  • 1 tbsp dry white wine
  • 3 tbsp olive oil
  • 2 tbsp chili sauce (or 1 tbsp dry chili flakes)
  1. Preheat your oven to 400 degrees F.
  2. Peel, devein and rinse the prawns or your choice of shrimp. Pat dry, and then season with salt and pepper. Place the prawns in fridge until ready to grill.
  3. Trim the top of the garlic head off; leave the garlic intact and do not peel. Drizzle with olive oil. Roast the garlic in the 400 degrees F-heated oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from the oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possible.
  4. Now prepare the roasted garlic-cilantro sauce. In a small bowl, combine the now crushed garlic with the remaining sauce ingredients. Whisk together and set aside.
  5. When ready, heat a cast-iron grill or griddle to medium-high. Dress the prawns with a little olive oil and grill for 3-4 minutes or so on each side. You want to achieve some char, but be careful not to overcook.
  6. Remove the prawns from heat and coat with the roasted garlic and cilantro sauce. Alternatively, serve the sauce on the side instead.
  7. Serve with a side of rice and your choice of salad for dinner; or as a party appetizer.
This is great warm or at room temperature.
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Buffalo Chicken Quesadillas — February 5, 2015
Garlic Brown Sugar Chicken — January 18, 2015

Garlic Brown Sugar Chicken


The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce!


  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/4 cup brown sugar, packed
  • 1 tablespoon honey
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 2 tablespoons chopped fresh parsley leaves


    • Preheat oven to 400 degrees F.
    • Season chicken thighs with salt and pepper, to taste.
    • Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
    • Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
    • Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet.
    • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
    • Serve chicken immediately, garnished with parsley, if desired.
Fish Tostadas with Chili Lime Cream — December 29, 2014

Fish Tostadas with Chili Lime Cream



1 pound fresh tilapia or cod fillets
1/2 teaspoon chili powder
1 lime, halved
1/2 cup sour cream
1/2 teaspoon garlic powder
8 6 inches tostada shells
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)
Bottled hot pepper sauce (optional)


  1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.
  2. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.

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Golden Crab-Filled Wontons — December 18, 2014

Golden Crab-Filled Wontons


These delicious bites of crescent roll-wrapped crab is sure to be a hit at you next dinner party. Very little effort required for a big hit in taste. Enjoy!!


1 cup cooked Crab meat(I use the imitation stuff), chopped

3 oz. Cream Cheese, softened

1/4 cup Mayonnaise

2 Green Onion, chopped

1/8-1/4 teaspoon Cayenne Pepper

Salt and Paper to taste

Tube Cresent Roll Dough

image image


Pre-Heat oven to 375*F. Spray cookies sheet with cooking spray. Unroll dough on work surface. Pinch seems to seal and roll with rolling pin to creat an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In a small bowl, mix cream cheese, mayo, crab meat, onions and red peppers. Salt and pepper to taste. Divide crab meat mixture evenly among the squares, dropping it by spoonfuls that are 1/2 inch from one corner of each square. Fold dough over filling and tuck ends tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on the cookie sheet, brush with egg white if desired.

Bake 10 to 15 minutes or until golden brown remove from cookie sheet. Serve warm