In the Kitchen with Henny: Survival mode meals

I’ve been forced to get even more creative in the kitchen. Getting to the store isn’t always possible, and when I do go, it’s usually a mad dash before the next alert sounds.

So that’s where we’re at: Doing the best we can with whatever we have, and trying to hold on to moments of gratitude for the everyday miracles we’re witnessing.

Here are some simple – and I mean really simple – recipes to help keep your family fed without having to over-think what to make. These meals are designed to come together quickly because we never know how much cooking time we’ll have.

When the fridge is half full (or half empty, depending on the day), salads and pasta are a great place to start. These two categories can stretch into meals or be side dishes, depending on what you add and how you dress them.

Being flexible right now is our superpower, and it’s what’s keeping us going.

You don’t need a recipe to make a salad – just chop whatever is in the fridge: cucumbers, tomatoes, carrots, cabbage, even leftover roasted veggies.

What does make a difference? The dressing.

Here are my top three go-to dressings that come together in under a minute, no fancy ingredients required. You can also prep them ahead of time and keep them in the fridge, ready to pull out and drizzle over any salad, any time.

This is also delicious poured over warm pasta, rice, or roasted vegetables.

This one doubles as a dip, a drizzle, or a dressing – and it goes with everything.

Prep the dressing of your choice and keep it in a sealed container in the fridge. Take it out just before drizzling, and you’re good to go.

Cook a full bag/box of pasta and use it for different meals throughout the week – no complaints, no stress.

Toss cooked pasta with sautéed garlic and olive oil (or butter). Add frozen peas, spinach, or nothing at all. Top with cheese if you have some.

Mix cooked pasta with tomato paste or sauce, shredded cheese, and chopped veggies. Spoon into muffin tins or a baking pan and bake until bubbly.

Toss cold pasta with chopped vegetables, tuna, pickles, olives – whatever is on hand. Add one of the above dressings.

Add a handful of cooked pasta to soup – homemade or from a packet. This will bulk it up quickly and fill hungry bellies.

This morning, I posted on my Kitchen Talk WhatsApp group that I had made brunch, and I attached a photo of my pancakes. A friend messaged me, half-laughing, half-exhausted:

“Wow, you’re adding in another meal? Like we don’t have enough to do!”

You can make them in a pan or in the oven. Either way, they’re soft, satisfying, and exactly the kind of food that makes people feel taken care of, without requiring much energy or brainpower on your part.

You can use mashed banana; grated zucchini or carrot; shredded cheese and herbs; chocolate chips; cinnamon sugar; chopped fresh or frozen fruit; or a spoonful of peanut butter or jam (for muffins).

Heat a lightly greased pan. Drop in spoonfuls of batter and cook a few minutes per side, flipping when bubbles form on top.

Spoon batter into greased or lined muffin tins. Drop in your choice of filling – jam, chocolate spread, peanut butter, fruit, or cheese.

Bake at 180°C (350°F) for about 15 minutes until puffed and golden.

This is also known as the Chicken Dish That Saves the Day – and the Dishes! This warm, sticky-sweet one-pan meal handles whatever vegetables you’ve got on hand – fresh, frozen, or canned.

Preheat the oven to 190°C (375°F). Line a baking pan with thin slices of potato or sweet potato, then add the onion, carrots, and any other vegetables you’re using. Place the chicken pieces on top. In a small bowl, mix together the silan or maple syrup, soy sauce, oil, and spices. Pour the mixture over the chicken and vegetables, tossing gently to coat everything evenly.

For skinless and boneless chicken, cover the pan with foil and bake for 40 minutes. Uncover and bake for an additional 15–20 minutes, until the chicken is glazed and golden. For chicken on the bone, cook for an extra 20 minutes uncovered.

My mother always had a tray of these ready for pop-in Shabbat guests, and they quickly became a favorite for both family and friends. The best part? They’re so easy, kids can make them on their own – and everyone gets to enjoy the sweet rewards.

Just yesterday, my daughter was flipping through my mom’s old cookbook and decided to make them. Within minutes, the tasty treats were prepped and chilling in the fridge.

These bars are the perfect sweet snack to keep on hand – or in the safe room – when you need something quick and comforting. Made with pantry staples and topped with chocolate, they’re easy to throw together and even easier to eat. And the best part? No oven required.

Heads up: They tend to disappear faster than they take to make.

Melt the peanut butter, sugar, and sweet liquid in a pot over low heat, stirring until smooth and combined. Remove from heat and stir in the crisp rice cereal until it is evenly coated. Spread the mixture in a 9” x 13” pan to your desired thickness and let cool slightly. Melt the oil with chocolate chips in the microwave or in a double boiler, then spread over the top. Refrigerate until set, then cut into squares.

DURING THESE stressful times, it’s all about flexibility and seeing the good. Look at the ingredients you’ve got in your fridge, freezer, or pantry as possibilities – not limitations. Get creative, and maybe even have a little fun while you’re at it.

It’s not about perfection. It’s about making do, showing up, and feeding the people around you with heart. And if dinner is a bit random or dessert disappears before you sit down? You’re doing just fine.

Sending all my readers best wishes for safety, strength, and perhaps some sanity, too! 