The key to prepping is: You’re going to be front-loading, meaning you’re going to do a lot of the work in the beginning like going to the grocery store—make sure you plan for the entire week—and prepping some of those meals, so that when it’s time to cook after you come home from work, everything is done faster.
Are either of your kids picky eaters, and how do you deal with that?
Aden is a very picky eater. I’m learning how to deal with that each and every day. Some days he will be open to trying new things. You really just have to be consistent, like putting the same thing on his plate, at least five to ten times, no matter how many times he yells or screams or whatever. Around the fifth time, he’s going to at least try it. He’s a little bit more intrigued about trying new foods when he’s involved in the cooking process, whether it’s helping measure or stir things. He may not like [the food], but at least he tries it.
I’ve learned my lesson with Aden, and now with Ariah, she eats everything. I’m introducing newer flavors with Ariah that I didn’t do with Aden. She’ll literally eat tomato sauce with basil onions, all those flavors, by itself. So that makes me feel better. Really start introducing different flavors—zesty, bold flavors—at a younger age, so that when [your kids] get older, they're not going to be too picky.
Main image: Tamera Mowry-Housley, co-host of The Real, enjoys a fresh bowl of pasta featuring the new thick and hearty RAGÚ Homestyle pasta sauce at The Bowery Hotel, Tuesday, May 17, 2016 in New York.
Jason DeCrow/AP Images for RAGÚ