What I cooked and why
Last Thursday morning I went for a haircut and did some errands. It was exam week so the schedule was different and I teach in the afternoons. A text came in asking if I would be at school that day. Well, as it turned out, more funding came in for the learning assistance department, allowing the head teacher there to stay full time in that position and not have to teach English 10.
You might guess where this is going. Yes, instead of teaching just afternoons, I'm at school all day, beginning at 8:30 with a lovely class of 20 English 10 students.
Hence all the cooking on the weekend. These photos are just a portion of it. I wanted to have at least this week organized. Above you see small jars of vegetable soup headed for the freezer. I'll take them in my lunch. And we enjoyed the soup on Sunday.
I love roasted butternut squash. But coming home late and wrestling with a squash is not my idea of relaxation. Luckily, it can be peeled and cubed, then stored for several days in a container in the fridge.
I cooked up these Brussels sprouts to crisp tender, threw in a handful of dried cranberries and stirred in a spoonful of orange marmalade. Delicious and easy.
Every couple of months I make a batch of sausage. This is ground turkey, but pork or chicken or even beef works, too. Sometimes I form the sausage into patties and freeze them to cook as needed, or, like this time, I cook the meat and freeze it. It's easy to crumble some into eggs or soups.
I madly lesson planned on Friday and looked over stuff on the weekend, and I survived the first day! Ironically, my daughter taught the same two English courses I'm now teaching and I'm relying heavily on her binders of resources and plans. No need to invent the wheel! At least, not all at once!
What tips do you have for meal preparation when things look busy? Do you use your freezer?