Food Planning: Teacher Edition

For those of you that are frequent readers, you know that I quit my job at the end of December and will be starting to student teach tomorrow! To say I’m nervous is an understatement, but I’m also very excited. I’m lucky enough to be in a school district that’s only about 10 minutes away, and working with a teacher that I had the opportunity to work with in previous semesters for observation hours. Going from working in an office (with my husband) for three years to a classroom is definitely going to be a big adjustment, but like I said, one I’m excited for.

One of the biggest challenges, I think, is going to be planning and preparing my lunches accordingly. When I did my observations, I found myself bringing a peanut butter & jelly sandwich most days. Now don’t get me wrong, a good PB&J is necessary sometimes, but shouldn’t be a daily occurrence for a 25 year old. That being said, I’ve been researching quick, easy, healthy, and most importantly affordable options for lunches. Growing up I had a turkey and cheese sandwich or wrap almost every day, with some type of fruit and some type of dessert. I want to keep my meals room-temperature friendly if at all possible, so frozen lunches that I’ve relied on throughout my cubicle days are no more.

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I have plenty of veggie wraps in mind (with cucumbers, avocado, hummus, etc.), but don’t want to tire of those too quickly either. And there’s always the option of bringing leftovers (that is, if we have any). So, this is where I need your help – what do you guys bring for lunch, especially the teachers out there?

Fingers crossed for my first day of school tomorrow – the next 14 weeks should be interesting to say the least!

3 Comments

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3 Responses to Food Planning: Teacher Edition

  1. Kara Navas

    As a teacher, it’s hard for me to find time to do most things in the am (I’m a morning exerciser) so I do a lot of bulk cooking on weekends. I make 24 “egg mcmuffins” at a time and freeze them (cook the egg In a cup the same size as a muffin and don’t use low fat cheese or they will reheat watery). I grab one in the AM and. Y the time I eat it at like 10 the egg has defrosted. I make steel cut oats in the crock pot and fill up containers for the husband and I to grab from the fridge. I have an amazing Tupperware smoothie cup that literally keeps them cold (I make with frozen fruit) for hours. I will make huge batches of chili, stews, etc and freeze co gainers to grab. I plan my week meals to purposely have a lot extra to freeze portions (lasagna freezes great). So at any given time there is a variety of stuff to choose from to take to work. It’s a pain in the ass and time consuming on a Sunday but it makes life so much easier on weekdays and we never have to eat processed or prepackaged foods. Even when I make pancakes I will make extra and throw them in single serve tupperware containers to bring to work (I have pumpkin pancakes and turkey sausage breakfasts to take when I have a hard workout in the m

  2. Kara Navas

    Oops I posted that before I was done. But you get the point.

    • Thanks for the suggestions!!

      I am definitely going to give the egg muffins a try – they’ll be perfect for just grab-and-go. I need to make bigger portions of what I plan (I’m a huge meal planner already, so I think I just need to try and double the recipes), because my husband and I usually eat it all if it’s a 4 person serving (whoops)!

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