The first couple of weeks back to teaching are always a little hectic. We’re trying to savor the final days of summer, holding on to every last bit of sunshine before diving headfirst into the new academic year.
January and August have always been the months my family eats at home almost exclusively. In January, things are quiet and dark, with very few extra activities on the schedule. In August, I don’t have students for half the month, which gives me time to relax in the kitchen and cook dinner like a normal person! LOL
Things are about to get busy for us as studio music teachers, so I thought I would share six quick and easy recipes to make your back-to-school transition a little smoother.
Most of these recipes make great use of late-summer produce while avoiding turning on the oven. (You won’t find any slow cooker or soup recipes in this post – it’s far too early for that, and I’m just not ready!)
Five Easy Recipes for the Week Ahead
Quesadillas (any way you like) (The Kitchen)
I’m linking to a classic recipe, but honestly, you don’t need one! Quesadillas are my absolute go-to on busy nights.
My lazy approach: Place a small flour tortilla in a lightly oiled skillet, sprinkle with cheese, and add leftover or store-bought rotisserie chicken and canned beans. If you have an extra minute, sauté a few sliced mushrooms or bell peppers to toss in. Top with another sprinkle of cheese and a second tortilla, cook until golden, and slice into wedges.
Panzanella Bread Salad (Simply Recipes)
If you’ve never had Panzanella bread salad made with lush, red, juicy August tomatoes, you are missing out. While the bread soaks up all those delicious juices, throw a few pork chops in a cast-iron skillet, season simply with salt and pepper, and call it a meal.
Fried rice is easily one of the quickest meals you can make. Save time by swapping chopped carrots and onions for a bag of frozen mixed vegetables. It’s also the ultimate way to clear out leftovers like extra rotisserie chicken or diced ham.
One-Pot Creamy Chicken and Rice Casserole (The Kitchen)
I love the simplicity of this recipe and how you can just dump the rice in, and it will cook directly in the liquid and aromatics and be ready in less than 30 minutes. Rotisserie chicken is also an easy go-to, whether you eat it fresh and hot from your local store’s deli or grab a cold one, pick it off the bone, and throw it into a dish like this. So easy!
Mediterranean Three Bean Quinoa Salad (Two Peas & Their Pod)
I may have shared this recipe before in a Friday Finds, but it’s too good not to mention again! While the chopping takes a bit of prep time, it makes a massive yield—my husband and I get at least three meals out of one bowl.
Even better, it holds up beautifully in the fridge and tastes even better on day two. Pair it with grilled chicken tenders off the skillet the first night, then chop the cold leftover chicken directly into the salad for lunch or dinner the next day.
Do you have a favorite go-to recipe for busy teaching weeks? Let me know in the comments below, or tell me which of these six you’re excited to try first!
4 Responses
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!
Amy,
So glad I subscribed to this! Thank you! I am always scrambling to pick recipes for the week and this takes one thing off my to do list.
Now can you just help me select music for my students to play? LOL
In harmony,
Amie
Hi, Amie! So glad it was helpful. I’ll leave the music selections in your hands. LOL That being said, I DO have a couple of articles on favorite sheet music solos for Elementary and intermediate if it’s helps though. 🙂