Real-world meal strategies from Family First reader Chani Klein
I love cooking, and I like to spend the time to ensure that we have a good, hearty, healthy meal that everyone likes, every night. But balancing that goal with the realities of a large family and a demanding job (at least I work from home!) means facing reality from time to time, and my suppers have shifted over the years. My grocery shopping and meal planning are pretty budget-minded.
I don’t know about your kids, but mine come home starving. I serve supper at 5:30, and then eat again when my husband comes home at 6:30. (Yeah, sometimes that means I eat three times. It happens.)
Soup. I add a generous handful (or two) of red lentils to all my soups. They add a protein/starch, have an extremely mild (like none at all) taste, and they disintegrate so no one can tell they’re in there. I try to always have a soup option because Hashem has blessed me that even my pickiest eaters love soup.
I serve pita and tuna with Israeli salad. It’s a protein, starch, and veggies. Healthier than pizza. I have no idea why it gets a bad rap.
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