Mary Niels: A Practical Approach to Family Dinners

For Mary Niels, dinnertime isn’t about striving for perfection but rather about being practical. With takeout for her family of nine exceeding $200, she has made home-cooked meals essential.

The 36-year-old mother of seven from Westchester, New York, has turned her nightly dinners into a sort of full-time gig, gaining a considerable following on platforms like TikTok and Substack under the name “7kidskitchen.”

She shares straightforward, “healthy” meals tailored for families on the go.

“This is a real home,” she remarked, acknowledging the challenges but remaining committed to making dinner each night.

Mary collaborates with her sister, Bernadette O’Donnell, who handles the recording and editing of content, while her husband, a New York City firefighter, oversees the financial aspects of their venture.

This family-centric approach has struck a chord with many, portraying the realities of budgeting and parenting in an honest way.

In her engaging videos, which often gather thousands of views, her children, ages 2 to 14, can be seen involved in the cooking process, donning chef hats, running around, making requests, and even sneaking little tastes of the meals.

Beyond the usual weeknight dinners, Nealis willingly takes on special requests from her kids, whipping up favorite dishes when friends come over.

Some meals are particularly popular. “If you put a chicken cutlet on either side, everyone will eat it,” she noted.

“I don’t hate standing in the kitchen and cooking every night.”

She frequently prepares chicken Francese, steak, mashed potatoes, tacos, and those enticing homemade Chipotle-style bowls.

Nealis also keeps meals interesting with creations like burger bowls, chicken fried rice, shepherd’s pie, coconut curry salmon, chili, pulled pork sliders, pot roast, and Swedish meatballs.

Even with a bustling household and a cozy kitchen, she insists that cooking never feels burdensome.

“I don’t see it as a hassle,” she affirmed. “I really enjoy being in the kitchen.” She grew up in a family where cooking was a cherished tradition.

With both her and her husband coming from large families themselves, it feels natural; she has seven siblings and he has four.

Nealis explained her journey to cooking began when her husband was deployed in the military. “I started cooking, loved it, and haven’t stopped since.” Now, she typically maps out five dinners each week, cooking more on weekends if she’s at home.

During the weekends, she prepares pancakes or sourdough muffins but sometimes indulges in takeout like Chinese food or pizza, just to mix things up.

Her weekday breakfasts are usually simple—bagels or cereal—aiming for efficiency. Regarding school lunches, you’ll find sandwiches, cookies, and chips.

Nealis has developed a straightforward structure for dinners, favoring a mix of protein, veggies, and starches, though she admits it’s not always flawless.

She’s open about how meals turn out. “I’m never going to lie,” she stated, recalling that her Italian wedding soup was a mixed bag with the kids—only about half enjoyed it.

Her honest approach extends to meal prep as well. “Start with a clean kitchen and keep it tidy as you go,” she advised. Organization is key.

Mary also focuses on budgeting. “If chicken is on sale, then we might have three chicken dinners that week,” she said, adjusting plans based on sales.

Fridays, in particular, are set aside for meal planning and online grocery ordering, with a roundup of the week’s meals shared for inspiration.

“You have to try out new recipes and see how they turn out,” she concluded. “It’s all about stepping outside your comfort zone.”