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.
The months of January and August have always been the months we eat at home almost exclusively. In January it’s quiet and dark, and there’s not a lot of extra activities going on and in August, I don’t have students 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 of your own.
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 that can 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
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 you’re making the salad, throw pork chops in a cast iron skillet seasons simply with S&P and call that a meal.
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 where 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 that 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 into four to six triangles.
That’s my favorite kind of quesadilla.
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 and use with 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 just use a bag of frozen mixed vegetables instead of chopping up carrots and onions. It’s a great way to get rid of leftovers too (like extra rotisserie chicken or a few slices of ham).
This is a really easy protein meal that can be thrown together in no time. 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.
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 that includes ingredients that need to be chopped doesn’t) but it makes such as 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 along side 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 of these recipes you’re most excited to try!