It’s the beginning of my 12th year (!) teaching and yet somehow, I’m still surprised how tired and behind and overwhelmed I am just three days in. Three days of remote meetings and planning/prep and I am so exhausted at 7 pm after putting the kids to bed that it’s unbelievable. It probably doesn’t help that I’ve lost my mid-day naps and the opportunity to sleep in.
All that to say, I’m really glad I did the work last week to make some mealtime decisions in advance. Yesterday I used my Crockpot to make a whole chicken, tomorrow Brian will make tacos (delegating that task was one of my best ideas – I’m so looking forward to it) and Friday we’ll have pizza. My brain is trying to contain so much information at once, it’s nice to have something figured out.
The Pick Up
pasta with lemon garlic sauce and cucumber slices
Fall Apart Slow Cooker Chicken (Wholefully) with radishes and banana peppers
leftover chicken with rice and sliced tomatoes
sheet pan roast beets, kielbasa and sweet potatoes with pierogies
black bean tacos by Brian with green beans
pizzas, one topped with chard and one plain cheese
chickpea tabbouleh (adapted from Oh My Veggies) with sides TBD
lunch: Zucchini-Potato Frittata – I omitted the zucchini this time (The Kitchn) with turkey sausage, or leftover chicken, depending on the day