By Brooks Halliday
As any parent of multiple kids can tell you, the jump from one child at home to two comes with a lot to juggle. Shortly after my second son was born, mealtimes topped the list of most dreaded chores. It was a seemingly endless cycle of grocery shopping, prepping, cooking, feeding, and cleaning up. I felt like I was running a 24-hour restaurant, yet the question of “what are we eating?” always seemed to come as an unwanted surprise. I would usually wind up making three different dinners, one for each kid and one for the grown-ups. Takeout was a tempting option, but it didn’t take long to see the cost adding up. Not to mention, I definitely didn’t feel my best eating that way. I was overwhelmed and feeling burnt out by the mealtime grind, even as someone who loves to cook. That’s when I knew I needed a “two birds with one stone” approach to keeping my family fed.
One major obstacle I encounter—parents, I know you feel me on this—is finding something everybody is happy to eat. For my food-curious toddler (who has the biggest appetite of the family, I swear), it’s nutritious, mild-flavored foods that he can feed himself. For my older son, who would happily eat nothing but chicken nuggets and pizza, it’s about using familiar ingredients in a new way to give him more nutrients and gradually broaden his palate without too much of a fight. For Mom and Dad, it’s about ending the day with a meal that we’re genuinely excited to eat, ideally with minimal prep and cleanup.
While it might sound like a tall order, I’ve found that the winning strategy starts with zeroing in on a single ingredient. I have a list of simple, nutritious foods that both kids like, which serves as the starting point for my weekly shopping list. I pick an ingredient I know my toddler will eat, then I look for recipes that feature that ingredient with options to customize it for an elementary schooler’s tastes. This strategy has also helped me with make-ahead meal prep, something I’ve never been great at or had much time for. Prepping just one ingredient, like roasting a bunch of vegetables or cooking some chicken breasts, requires less effort than making a whole meal in advance, but it gives me a head start during the week.
Before kids, I was never a meal planner. Now, just 20 minutes each week saves me hours of time in the long run. I spend less money and time at the store because I only buy what I need, and I use it all. It also eliminates the frantic brainstorming that comes with, “What do I have in the fridge? What can I make with eggs, mustard, and a bag of celery?”
These eight ingredients are tried and true, kid-approved building blocks for a wide range of meals and snacks. They’re versatile, affordable standbys that work as a reliable jumping off point for any family-friendly menu. I’ve even included my go-to recipe for each. With just a few additional ingredients and a little time in the kitchen, dinner for the whole gang is not only done, it’s delicious and nutritious.
Sweet Potatoes
I’m usually multitasking in the kitchen, so I like that sweet potatoes can quickly cook in the microwave. For the grown-ups, I can repurpose leftover chili, taco night leftovers, or even black bean soup to top sweet potatoes. My older son doesn’t do spicy, so I’ll sometimes use mild canned chili for him if we’re eating homemade chili with some heat.
Get the recipe: Chili-Loaded Sweet Potatoes
Avocados
Avocados are a staple in my house because they’re super versatile and also toddler-friendly. Mashed avocado has become a permanent replacement for mayo in my chicken salad and on sandwiches. It has also replaced peanut butter on toast as my older son’s go-to breakfast on school days. This avocado salsa recipe is so easy, I can practically make it in my sleep. I buy a chunky, fresh pico de gallo, which makes it taste bright and fresh, especially with that squeeze of fresh orange. It’s an ingredient I always have on hand and a recipe the whole family loves.
Get the recipe: Roasted Cod with Avocado Salsa
Rotisserie Chicken
Who doesn’t love the ease of rotisserie chicken? It’s something I rely on a lot, but I try to find ways to keep it interesting. This is a salad I make on repeat, sometimes adding in whatever vegetable odds and ends I happen to have in the produce drawer. I’ve also made it with leftover grilled chicken and poached chicken that I double-batched while making soup. It’s one way I can get my oldest to eat greens without complaining. The crushed tortilla chips on top help with that.
Get the recipe: Salad with Rotisserie Chicken and Avocado
Peas
I always have a bag of peas in the freezer, and I know it’s something my kids will eat. This recipe is really a two-for-one because both kids can eat the pasta as well as the peas. This recipe has saved me on more than one occasion, and I find it very comforting. It’s almost like a more grown-up mac and cheese. Plus, it could not be easier to make.
Get the recipe: Creamy Pasta with Peas
Chickpeas
I always keep a few cans of chickpeas on hand because they’re a quick and affordable source of protein and fiber that I know both boys will eat. Sometimes I just roast them on a sheet pan for a snack. This meatless salad recipe is really filling, but also light. As a bonus, my little one also likes the quinoa. I put a kitchen towel on the floor under his highchair so it’s easier to clean up, and he can eat it by the handful.
Get the recipe: Chickpea and Quinoa Mediterranean Salad
Butternut Squash
Sheet pan meals are every busy mom’s best friend, and I really love sheet pan salads because the raw ingredients add another dimension of flavor and crunch. My older son loves the components of this salad—the squash, apples, and sausage—so I give him a sort of deconstructed version, then add the remaining ingredients and dressing for the grown-ups. Buying the squash pre-cubed is such a time-saver. It’s one of the foods we eat the most during fall and winter.
Get the recipe: Sheet Pan Kielbasa and Squash Salad
White Beans
I keep at least three different kinds of canned beans in the pantry at all times. They’re nutritious and everyone in the family will eat them, but canned beans alone aren’t very enticing. That’s why I love this recipe. It feels like more than the sum of its parts. Everything just gets tossed into a skillet, but it looks and tastes like a complete, satisfying meal. I’ve served the leftovers over pasta, which is equally delicious, and it can also go on top of crostini for an easy appetizer or snack.
Get the recipe: Creamy Tuscan White Bean Skillet
Carrots
Roasting carrots makes them soft and extra sweet, so they’re perfect for little kid food. Hummus and carrots are something I snack on almost every day, so when I saw this recipe, I knew we’d have it on repeat. I like to mix it up with different kinds of hummus, like red pepper or garlic.
Get the recipe: Hummus Chicken with Roasted Carrots
Brooks Halliday is a writer, recipe developer, food stylist, and mom based in New York City. In addition to writing for Savory and Hannaford Fresh magazine, she’s created delicious dishes for The Barefoot Contessa TV series, the James Beard Award-nominated special “Barefoot in Washington,” as well as numerous cookbooks and product brands, including Coca-Cola, Tyson, and Pepsi.
