The first couple of weeks back to teaching are always a little hectic. We’re trying to enjoy the final days of Summer, holding on to every last inch of that time until we have to throw ourselves completely into the new year.
January and August have always been the months we eat at home almost exclusively. In January, it’s quiet and dark, and there are not a lot of extra activities going on, and in August, I don’t have students for half the month, so I’m home more and have time to cook dinner like normal people.
Things are about to get crazy this week, though, and will continue that way until the second week of October. I won’t bore you with my details as you have enough going on.
Since many of us are in the same boat as we get things going, I thought I would share half a dozen quick and easy recipes to make your back-to-teaching life easier.
Most of the recipes will also allow you to enjoy end-of-summer produce and will avoid turning on the oven. You’re not going to find a crockpot or soup recipe in this bunch. It’s too early for that – I’m not ready!
Six Easy “Back-To-Teaching” recipes
Panzanella Bread Salad (Simply Recipes)
If you’ve never had Panzanella bread salad with your beautiful, lush, red, juicy August tomatoes, you have not experienced life.
Can you see what I mean?
While making the salad, throw pork chops in a cast iron skillet season simply with S&P, and call that a meal.
Quesadillas (any way you like) (The Kitchen)
I’m just linking to this nice, basic quesadilla recipe from The Kitchen, but I never use a recipe for quesadillas. There are times in life when I make them once a week because they’re such an easy meal.
I take the lazy route and throw a small flour tortilla in a lightly oiled skillet. Spread cheese on top; then, if I’m going for more, I use shredded rotisserie chicken I bought from the store on the way home, or sprinkle canned beans on top.
If you have an extra few minutes, sauté up sliced mushrooms and/or peppers. After I place the goodies, I top them with a little more cheese then one more tortilla.
(I don’t bother with the one tortilla I have to fold in half. I just keep them flat and use two like a sandwich) After flipping, I slide the whole thing onto a plate and cut it into four to six triangles.
That’s my favorite kind of quesadilla.
Chicken and Sugar Snap Pea Stir-Fry (Williams Sonoma)
I love love, love a simple stir-fry. The worst part of this recipe is peeling the stringy things off the sugar peas (but it’s worth the time!).
Make a big ‘ole batch of rice or quinoa, use this recipe one day, and use the rest of the rice for fried rice the next day!
Seriously one of the easiest meals ever. You could use a bag of frozen mixed vegetables instead of chopping carrots and onions. It’s also a great way to get rid of leftovers (like extra rotisserie chicken or a few slices of ham).
Paprika Grilled Chicken with Avocado Salsa (What’s Gabby Cooking)
This is a really easy protein meal that can be thrown together quickly. Do what you can to prep items earlier in the day, such as mixing together the dry rub and dicing the red pepper and green onions. I wouldn’t recommend dicing the avocado until it’s time to eat.
Mediterranean Three Bean Quinoa Salad (Two Peas & Their Pod)
I’ve probably shared this salad on Piano Pantry before, but it’s just because it’s such an awesome salad!
It takes quite a bit of time to prep (what salad includes ingredients that need to be chopped doesn’t), but it makes such a large serving that my husband and I get at least three meals from it.
Unlike most salads, it holds up several days in the fridge and is even better the second day.
Grill up a package or two of chicken tenders seasoned with a store-bought seasoning, and you’re set. Eat the chicken tenders hot off the skillet the first night alongside the salad. On the second day, chop up the cold chicken into the salad.
If you have a favorite back-to-teaching recipe, share it in the comments or let me know which recipes you’re most excited to try!
Amy, my husband and I had the Paprika Grilled Chicken with Avocado Salsa for supper. It was very delicious. Thanks for sharing.
You’re welcome, Paula! Glad you liked it!