It was definitely “one of those weeks”! Actually, it’s been two of those weeks. Nothing traumatic, just crazy busy. I am really enjoying my new position teaching middle school, BUT it does mean that I am a rookie again! So…I’m learning the ropes of middle school and teaching a brand new curriculum. This past week I also gave my students 3 standards based assessments…which meant I had 100 x 3 assessments to grade. That’s a lot of correcting. Plus, in the district where I teach, I am required to complete and analyze student surveys, and write an SLO (student learning objective) complete with artifacts and reflections. And it’s due next week!!
Then, there is my husband (the master decorator) who is gung ho for decorating for fall. So…this past weekend, away went all the summer furniture and flowers, and out came the fall harvest decorations. It was a great diversion for me, but it didn’t leave a lot of time for creativity in the kitchen.
I was, however, inspired to throw this meal together after looking in the fridge and pantry and discovering I had green peppers, onions, and mushrooms that needed to be used, a little leftover tomato soup, and a couple of Ezekiel hotdog buns!
Not only was this a hit with my husband the day of, but I was the hit of the lunch room the next day as well! All those grilled veggies smell so good!
Vegan Philly Cheese Steak Sandwiches
(serves 4 “ish”)
2 portobello mushrooms (cut into 1″ strips)
1 green pepper (cut into thin strips)
1 onion (cut into bite sized pieces)
1 c. tomato soup
1/2 c. Daiya shredded mozzarella cheese
4 Ezekiel hotdog buns
Grill mushrooms, green pepper and onion. I used my George Foreman. Place grilled veggies on hot dog buns. Pour 1/4 c. of tomato soup on top. Sprinkle 1/8 c. of “cheese” on the soup layer. Broil until “cheese” gets melty.
What are your “go to” meals with life gets crazy busy?