Photo Credit: Hannah Busing via Unsplash<\/p><\/div>\n

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How Do I Get Dinner on the Table?<\/h2>\n

While I’m no longer a classroom teacher, I work far more than a normal 40 hour week. My tutoring schedule keeps me out of the house a lot during evenings. But, I enjoy cooking healthy meals for my family, and it’s one of my household duties. So how do I make it work?<\/p>\n

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I use calendar blocking <\/a>and careful meal planning to be able to make sure that I get healthy meals on the table Monday through Friday even though I’m working. In my schedule, I block out 30 minutes each morning to meal prep, though often it doesn’t take this long. If I pre-chop veggies on the weekend and put them in baggies, I pretty much can dump my ingredients in the Crock Pot<\/a> with seasonings and go. My slow cooker is my best friend. I have a Crock Pot with a 4, 6, 8, and 10 hour timer. If I’m gone longer than the timer, it has a warm function that keeps the food hot without overcooking. The flavors marry all day long. My fiance gets to eat whenever he finishes his daily workout routine after work, and I eat when I get home from lessons. We both get a hot fresh meal even when our schedule doesn’t quite mesh. He does the dishes, so it works out nicely to balance responsibilities. We don’t always use them, but when I’m in a time pinch or using my Crock Pot for something sticky like queso I use these slow cooker liners. <\/a><\/p>\n

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My schedule is helped by having a roster of go-to meals that I make on a regular basis. It makes grocery shopping a breeze because I know exactly what I need. And because the meals are routine, I’m able to get everything cooking before my caffeine has kicked in.<\/p>\n

Recipes<\/p>\n

I love cooking, and have developed many of my own recipes. But I take inspiration from others when I can. Below are some links to my favorite recipes that I make for easy after school dinners.<\/p>\n

My Favorite After School Slow Cooker Recipes<\/h2>\n

Crock Pot Sante Fe Chicken from Skinny Taste<\/h3>\n

I make this recipe once a week, and it is awesome. It has more flavor than heat, so if you like it spicy, add more cayenne. I make the recipe with chicken thighs because my fiance prefers thigh to breast meat. It has the added benefit of being a little cheaper too. I like to serve this on corn tortillas with shredded Mexican cheese. The meal makes a ton of leftovers for us. We freeze the leftovers and eat it later for lunch, saving even more time.<\/p>\n

Crock Pot Santa Fe Chicken<\/a><\/p><\/blockquote>\n