I started this blog because I wanted to connect with people out there that also teach math. Luckily, @druinok found my blog and mentioned twitter and a group of people that collaborated for better math instruction. As I sit here, I truly feel like my alter ego, "Tangent Girl," taking in all of the information that these wonderful people are putting out there.
I have talked about #Made4Math Mondays, and I have recently read about #MyFavFriday. This is another sharing about what's done in the math classroom.
My Favorite Friday is actually NOT about math, the classroom, or anything to do with school....sort of....
When I moved back to Florida, I took a pay cut. My husband has Meniers Disease, and it makes full time work for him difficult. So we have had to cut back. Gone are the days when we could just go out and get dinner. Now we cook at home. In an effort to create more time for myself, I have scoured the internet for crock pot meals that are easy, and more importantly, taste good. I am attaching my link to my Pinterest Board with Crock Pot recipes, as we can all use a good meal at some time or another.
Something I have read during my research about crock pot recipes is that you can do your prep work ahead of time. Use large sealable freezer bags and put all ingredients that you would put in your crock pot in those bags. Freeze them, and the night before you want to make the meal, put the bag in the refrigerator. You can cook meat frozen, so no worries that you have to defrost.
1 lb. boneless skinless chicken breasts, cut into strips (4 breasts)
2 Tbsp. Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch wide strips
1 cup frozen corn
1-1/2 cups Chunky Salsa (or 1 large jar)
1 cup Shredded Four Cheese
Toss chicken with seasoning and flour in slow cooker. Stir in vegetables and salsa; cover.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); stir. Top with cheese.