June is here! This is the time as a teacher where you start to look back at the blur of a year and hope you have instilled all those things that your students need…and realize that time is quickly running out if you haven’t.
We teachers are also wildly excited about our upcoming summer break but still need to get through report cards and containment of the ever more wiggly group we need finish teaching. Needless to say I have a love-hate relationship with June.
But the weather is beautiful, I can ride my bike to work and wear flip flops so really I have nothing to complain bout.
Here is what we are eating this week:
|Pasta Fagioli Soup||Lentil Chili||Pork Wellington||Crockpot Chicken Parmesan||Frozen Pizza|
- ground beef
- beef broth
- diced tomatoes (2 29 oz cans)
- kidney beans (2 cans)
- red onion x 2
- pasta sauce x 2
- hot sauce
- small pasta (like macaroni)
- chicken breasts
- spaghetti noodles
- mozzarella cheese
- chili powder
- brown lentils
- chicken broth
- puff pastry
- pork tenderloin
- dried apple rings
My mom’s out of town on business this week so I like to have my dad and sister over for supper when she is gone. Thinking about it now she really gets the shaft…maybe I’ll have to have the whole family over when she returns. Anyway, this recipe makes a huge crockpot full of hearty soup…perfect for a crowd.
Beach volleyball starts for Andrew tonight so we need something quick, easy and full of protein to keep him going. Crockpot chicken Parmesan should fit that bill.
Andrew and I love the show Good Eats. Like I’ve said before, its kind of like Bill Nye meets a cooking show. One of the recent episodes we watched showed this recipe and immediately Andrew said to me “can we make that?”. Yes, Andrew…yes we can.
Since the Kung Pao chickpeas were such a big hit, I want to ride that wave and make another meatless dish that looks like it will be just as full of flavor. Let’s hope Andrew likes it just as much!