We chat online in a private forum — discussing everything from the best photographers to the worst temper tantrums and all that lies between — and meet up regularly at member-driven events around town. Whether it's a late-night commiseration about a crying baby (there are 4 a.m. posts to prove it) or a Moms' Night Out, ToledoAreaMommies provides what our members need, when and how they need it.

Click here to go directly to our calendar, and stay up-to-date on all of our events scheduled for this week.

Are you looking to shed a few pounds? Need some help with your fitness goals? Or just searching for the right foods to eat? The Mommies Network challenges you to be the best you can be in 2012!

Join mommies across the country on their journey to be healthy for themselves and their families. Participants will be assigned to regional teams led by a TMN member and a wellness collaborator. Results, tips, and stories will be shared monthly to keep all participants motivated. This challenge is a six-month commitment, running January–June.

Email fitness@themommiesnetwork.org for more information about this program. Applications will be accepted through Nov. 23, 2011.

You Need (for the soup):
1 Onion
2 Cloves Garlic
Chicken (2-3 breasts, 4 thin breasts, 5-6 cutlets, or any leftovers you can shred up)
1 Can Black or Pinto Beans
1 Can Petite Diced Tomatoes
2 Cans Chicken Stock
2 Cans Enchilada sauce
Frozen Corn (a whole 15-16oz bag)
Oregano
Cumin
Chili Powder
Salt & Pepper

You Need (for the soup toppings):
Avocado
Sour Cream
Shredded Cheese
Tortilla Chips
Note: I recommend you use the Ortega brand of enchilada sauce - not because I have any brand loyalty or endorsement (ha), but because it has a meaty/taco-y base rather than a tomatoey/pepper base. The other brands are a LOT more spicy. It depends on what you like, really, but I prefer the way the Ortega brand tastes in this soup.

Soup Instructions:

1. Cook/shred your chicken. The easiest way to do this if you're using fresh chicken is to boil it for about 25 minutes, and then shred it on a plate with forks. If you're using leftovers, just shred it up! I get this boiling right off the bat.

2. Chop up your onion to a fine dice & mince your garlic. Sweat these out in some olive oil right in the pot you plan to make your soup in.

3. When the onions & garlic are cooked down a bit (somewhat translucent), add in your diced tomatoes & corn. Then season with the list of spices - they all call for 1 tsp but I like to play around with it so add what you like! Don't go crazy on the chili powder until you know how spicy the enchilada sauce you're working with is.

4. Add in your chicken stock, enchilada sauce & water. Stir & check for seasoning - add more of whatever you'd like if you think it needs it. You can also add your jalapenos now, if you got them. And - if your soup is a bit too acidic for your liking you can add a few pinches of sugar to help.

5. Shred & add in your chicken if you haven't already. Then simmer for 10-15 minutes.

6. Cube up your avocado & get your toppings ready while you wait for the soup to simmer.

I top mine with everything from the topping list above - but have fun, play around with it! The sour cream cools it down a lot - and the avocado tastes incredible with all the other flavors in the soup!

You Need (for the cornbread):
A box of Jiffy mix (or any other cornbread mix)
Ingredients to make you cornbread (I believe mine was 1 egg & 1/3 cup of milk - follow your box instructions)
Green Onions, sliced or snipped into O's
Cheese (I used a Mexican blend to fit the Mexican theme)

Cornbread Instructions:
*If you're making these together, I suggest doing this first & popping it in the oven before getting to work on the soup!

1. Prepare the cornbread mix as the package instructs in a mixing bowl.

2. Chop up or snip green onions with kitchen shears and add it to the batter. I snipped up 1 bunch (the size grocery stores usually sell them in) and put about half in the mix - the other half we used as a topper for the soup.

3. Mix in a few good handfuls of your cheese - I used about half the bag, otherwise the cheese gets kinda lost in the cornbread.

4. Bake according to box!
Recipe submitted by Jenn Rychlicki (mrsLicky) from Buffalo Mommies

We chat online in a private forum — discussing everything from the best photographers to the worst temper tantrums and all that lies between — and meet up regularly at member-driven events around town. Whether it's a late-night commiseration about a crying baby (there are 4 a.m. posts to prove it) or a Moms' Night Out, ToledoAreaMommies provides what our members need, when and how they need it.

Click here to go directly to our calendar, and stay up-to-date on all of our events scheduled for this week.

Thanksgiving is meant to be a time of remembrance, family and thanks, not a holiday

of stress and chaos. Here are 9 easy ways to stay organized for an enjoyable, stress-free Thanksgiving Day:

1. LEAVE COOKING AND CLEANING BEHIND. These days, many people opt to go out for Thanksgiving, instead of cooking and cleaning at home. If you're an extremely busy person, this may also work for you. If you don't want to miss the feeling of being at home, perhaps you might have the main course at a restaurant, and later have pie and coffee at home. In addition, lots of supermarkets and restaurants offer fully cooked Thanksgiving dinners. You simply pick everything up and place it on your table ready to be served, and if you must add a personal touch, make one special dish of your own.

2. PREPARE FOR TRAVELING. If you're traveling this Thanksgiving, be sure to make your packing list well ahead of time. Check items off as you're putting them into your luggage. Bring this list with you and use it to repack when you're ready to return home. By the way, I usually suggest that you travel a few days before Thanksgiving and come back a few days after the Thanksgiving rush. Otherwise, you're going to spend a lot of time in airports, on the road, in line, etc.

3. LET'S TALK TURKEY. First, determine how much room you have in your freezer and refrigerator, and how many people you will be serving. Then, order your turkey. If you need more storage space, perhaps a neighbor or relative can help you out. Rather than defrosting a frozen turkey in water on Thanksgiving Day, defrost it a few days ahead in your refrigerator instead. This saves tons of time!

4. INVITE GUESTS IN A SNAP. If you haven't already sent out invitations, you may consider simply calling possible guests instead. You won't have to spend a ton of time writing and mailing, and you usually get an RSVP immediately.

5. CHECK YOUR INVENTORY. Check your supply of chairs, tables, dishes, glasses, pots, pans, serving plates and utensils. Arrange to buy, rent or borrow anything you don't have.

6. PLAN YOUR MEAL. Plan your meal from appetizers to dessert on a piece of paper. Make a list of all ingredients needed. Bring your list when you go shopping and check items off as you put them in your cart.

7. COOK AHEAD. Make any meals that you can well ahead of time, and freeze them. On Thanksgiving Day, just defrost, heat and serve. You will save tons of time, plus you'll be able to join in the festivities without being stuck in the kitchen.

8. GET READY THE NIGHT BEFORE. You'll be happy you took care of a few things the night before. Set the table. Get the good silverware out of storage. Lay out your wardrobe--and your kids' wardrobes.

9. DON'T FORGET THE IMPORTANT STUFF. Thanksgiving is a wonderful time to be thankful for health, family, friends and all that life has to offer. Some people choose to say grace. Others prefer to simply have a moment of silence before dinner and football. Still others like to make time to read a Thanksgiving Story or a poem. Make a list of the things you want to do to make the day a special one and reference your list so you don't forget them.

{Originally submitted to The Mommies Network Blog by CharlotteMommies}

Perfect Pumpkin Pie

1 (15 ounce) canned pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs, beaten
1 teaspoon ground cinnamon
2 teaspoons McCormick Pumpkin Pie Spice
1/2 teaspoon salt
1 (9 inch) unbaked pie crust (you can use graham cracker crust if you prefer)

Directions

Preheat oven to 425 degrees F.

In a medium saucepan, combine pumpkin, cinnamon and pumpkin pie spice over low heat. Stir until the ingredients are well mixed and mixture is warm.
Transfer mixture into another bowl and allow to cool.
Add sweetened condensed milk and eggs to cooled pumpkin mixture and stir until smooth.
Pour into crust.
Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
Cool on top of oven to prevent the pie from cooling too fast, causing the crust to crack

TMN presents Santa Letters!

Have your kids begun making their Christmas wish lists? The Mommies Network and Santa Claus have teamed up to send your little one a letter straight from the North Pole!

Your first custom letter is only $6. If you purchase more than one, you will receive a 10 percent discount on the entire order. Use coupon code SANTA at checkout to receive 10 percent off the total.

You will be asked a few questions about your child during the ordering process. Your answers will assist Santa in creating a unique letter for your child. Letters will be printed on Santa's special stationery, signed by the jolly fellow himself, and with the help of a special elf, shipped in bulk to North Pole, Alaska, in time for your little one to receive a special letter before the holidays.

Reserve your letter(s) before Nov. 30 to ensure delivery before Christmas. We hope you'll take advantage of this terrific treat from the North Pole. Place your order now! http://www.themommiesnetwork.org/santa.html
Please mention our area chapter name to ensure we receive credit for your purchase.

The proceeds of this fundraiser will support The Mommies Network and your local chapter.