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 = 2 hrs
Recipe #1: Mississippi Roast
Difficulty Level: 0/5
Time: 8:05 (8 hr cook on low, 5 min to shred and remove fatty pieces).
This recipe is insanely easy to make and truly falls apart by the time it’s done cooking. When I make this again, I will probably make it again with unsalted butter because I am a bit sensitive to salt. I think the main saltiness factor comes from the pre-packaged mixes (ranch dressing mix and dry onion soup mix). That being said, I don’t think the average person would have any issue with the salt in here. As recommended, I’m eating it as a sandwich meat filling. I think it would also go well with potatoes.
Recipe #2: Potato, Pepper, & Sausage Casserole
Difficulty Level: 1/5
Time: 1 hr and 35 min ( 20 min prep, 1 hr and 15 min cooking).
This is a recipe that I made on the fly a while ago, and it was tasty and EASY. You can season it however you like. I like it because you can serve it as a side or eat it alone for lunches.
- 1 28-oz package of frozen Potatoes O’Brian from Orieda (diced potatoes with onions and peppers)
- 1 4-pink (12 oz) package of Italian chicken sausage (I am picky about sausage, but I love this one).
- 1 cup chopped onion (I used white)
- 2 cups chopped bell pepper (I like to use a mix of colors, but I don’t think it’ll really matter)
- Salt/pepper to taste
- 3-5 cloves of garlic, to taste.
- 1 tbsp of garlic powder
- 3 tbsp of olive oil
- Preheat oven to 375 degrees F.
- Drizzle 1 T of olive oil onto a 9×13 casserole dish.
- Add all ingredients except for the sausage. Mix well with hands.
- Cook for 1 hour.
- Mix well, and taste. Update seasonings to taste at this point, if needed.
- Add the sausage (cut up into bite sized pieces).
- Cook for 10 more minutes.
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 2 Tbsp of honey into the mix. I also used pre-shredded “angle hair” cut green cabbage, which made this recipe even easier!
I made this recipe last week and loved it so much I made it again as a double batch! SO delicious. I packaged this up into 5 Tupperware containers for lunches this week. I put 3/4C of brown rice with about 1/2 C of the meat and cabbage mixture.