Teachers are some of the busiest people I know and frequently sacrifice doing things for their own well-being (like making home-cooked meals) in order to make the best lessons and classroom environment for their students. In an attempt to manage my work-life balance, force myself to get better at cooking and also eat a proper meal each night, I’ve decided I’m committing myself to cook 3 meals each Saturday morning to last me through the week. Each evening, I’ll quickly make a side to go with it (steamer veggies, minute rice, fruit, etc.). I hope that posting these compilations of recipes will help other busy people of the world.
Total Active Time = 1 hr, 15 min
Recipe #1: Crockpot Potato Soup
Difficulty Level: 0/5
Time: 4:05 on high or 8:05 on low (3 min prep, 4-8 hr cook, 2 min to blend).
This recipe was modified from the one found on StatTeacher blog.
Crock Pot Potato Soup
- 1 32-oz box of low sodium chicken broth
- 1 28-oz package of frozen Potatoes O’Brian from Orieda (diced potatoes with onions and peppers)
- 1 18.5-oz can of Progresso’s Chicken & Cheese Enchilada Soup
- 1 8-oz package of cream cheese
- (optional) 1 crock pot liner, so you don’t have to clean up!
- Dice the cream cheese into small cubes.
- Dump all ingredients into a crock pot.
- Mix together.
- Cook on high for 4 hours or low for 8 hours.
- (optional) Use an immersion blender to lightly blend the soup to give it a creamier consistency. I like to leave a few potato chunks in it.
Recipe #2: Chicken Parmesan Stuffed Bell Peppers
Difficulty Level: 1/5
Time: 1 hr and 15 min (15 min prep, 60 min cooking).
Easy to make and tasty! I will probably make this again.
Recipe #3: Egg Roll Bowls
Difficulty Level: 2/5
Time: 45 min (25 min prep, 20 min cook).
An edit I made was to use about 1-1.5 Tbsp of honey into the mix. I also used pre-shredded “angle hair” cut green cabbage, which made this recipe even easier!
I LOVED this recipe! I wish I made a double batch! I served it over rice and it was SO good!