Since the world is now….experiencing a pandemic (boy that sounds kinda weird to say right….? Can you believe what we are living through)? Side tracked, sorry. Where was I….

Meals. It’s all I think about these days. What’s our next meal?

I’m always very careful and thoughtful with the food that we get for my family to avoid waste. Having our family home 24/7 has made it even more important for me to plan out our meals every week based on the proteins that we have. This way, we use all fresh food and tap into canned and frozen when we get low. My boys eat like animals and are growing so we’ve been blowing through food at a shocking pace.

I’m not a big recipe follower. I have a zillion but when push comes to shove, I just like to hit the kitchen and go. I do however follow recipes when I make things like bread which now I’ve been doing quite a lot of.

Challah has become a staple for Fridays. I love to make it, Luke loves to kneed and the smell and taste are both equally comforting. My friend Debbie has a great video tutorial you can watch here if you’re new to challah!

My sister has a tandoori chicken that has become one of my favorite meals. Above is the list of ingredients for this chicken. Just slather the chicken in the oil and spices and grill…it’s that simple. I serve it (as directed by my sister) with tzaztiki sauce, pitas, greek salad and if you’re feeling really saucy, lemon potatoes.

We eat fairly healthy so I don’t mind if my kids have sugar every now and then. I want to make these crazy days special in any way I can, so sometimes I suggest things like “let’s have ice cream for breakfast!” or “let’s make homemade whip cream this morning!” It’s amazing how a sweet treat can brighten our day and our moods. I’m always sure to pair with fruit. EAT THE RAINBOW has been my motto since having kids.

Since we have such a deep love for food in my house, my kids are no strangers to getting in the kitchen. Luke, specifically, has a developed a passion for cooking and often handles dinner for our family with minimal supervision. It’s been such a joy to have my own personal sous chef to pitch in with breakfast, lunch, dinner and all the snacks in between! His favorite things to cook at the moment are fritattas and fried rice.

For lunch, I’ve been making proteins that can carry over as leftovers for the next few days, such as roasting a turkey that I later use to make turkey salad. We made a rotisserie chicken on the grill and beer can chicken on the big green egg the other day (both out of this world!) and mixed the leftovers with mayo, dijon, chopped dill, celery and salt and pepper. YUM!

So there ya have it! Surely not the most riveting of recipes, but as a family of foodies I love to see what other people are eating “IRL.” If you have any favorite recipes we should try please share in the comments.

And lastly, in true Little Miss Party fashion…we’ve been dressing up our food with pretty flower toppers or adding a theme to our table settings (like unicorns!) to keep things interesting. Whether you’re baking a challah, hitting up the grill, or pouring a bowl of cereal for dinner (no judgement)…bon appétit from the Kertzners!