I stayed in the teaching saddle for my first full week. It’s been an adventure returning to high school teaching after 13 years! Some things have changed and others have not. I love teaching cooking to eager students who want to learn.  We had four cooking labs between three foods classes last week and I was so thankful I prepped a lot of food for the work week.

This week is no exception. I spent a little over two hours freezer cooking on Saturday making: 30 minute rolls, banana chocolate chip bread, chewy oatmeal chocolate chip cookies,  steel cut oatmeal, world’s easiest boiled eggs, 2# pared carrot sticks.

It’s great to have a plan and place items in the thawing box the night before. I come home to a crock pot meal or something I can whip up within 15 minutes thanks to prior prep.  I can often call my husband ahead of time and ask him to start dinner.

Our meal plan:

• Crock pot Chicken Tacos on hard shells, crock pot refried beans, pico de gallo
• Breakfast for Dinner: Western Omelettes, Banana Chocolate Chip Bread, Turkey Bacon, Oranges
• Bulgogi lettuce wraps {frozen crock pot bulgogi}, hibachi zucchini and onions
• Crockpot Chicken Philly Sandwiches on 30 minute sub rolls
• Spicy Tilapia Tacos {DIY cajun}, crock pot refried bean dip and tortilla chips
• Greek Chicken Salad and/or homemade naan and Greek dressing {Shoe box Italian Chicken}
• Leftovers

Healthy dinner in a snap is what I aim for after a long day of work.

What is your game plan for dinner this week?