Now that I have started my field experience for the semester in Head Start, things have become even busier! I’m spending a lot of time getting to know the children and becoming comfortable taking a more active role in the classroom.
I’ve noticed a trend in my university of other people scoffing at education as an easy major, or the major that you decide on when you can’t get into anything else. It is really sad to see such a great and rewarding profession being brought down by that kind of thinking. As with every major, there are those people who are goofing off and probably should not be choosing that path as their career, but there are also dedicated individuals pouring their heart into what they want to do. It really hurts me to be accused of choosing education because I had less intelligence or because it is ‘easy’.
It sounds so easy to many people to teach, but it is harder than you think! There are so many roles you must fulfill; you must provide a safe environment, a good relationship and give them plenty of opportunities to learn and grow. It is fun and easy to play with the children during the day, but providing them with challenging opportunities and scaffolding their learning is no small task!
Anyhow, since I’m extremely busy in both the college and preschool classroom, my free time has become significantly less. I have been brainstorming large recipes to tide my husband and I over for several days. The first in this series is a turkey casserole. Hmm, casserole. Hearty and comforting.
Extremely easy, with a great taste and payoff in meal days. I went light on the cheese on top and it still turned out extremely lovely. Did I mention it was chock full of roasted vegetables? Oh yeah.
1 large zucchini quartered lengthwise and sliced
2 3 bell peppers cut into strips (I used one red and one orange for bright colors.)
8 10 cremini mushrooms sliced
yellow white onion sliced
1/4 c olive oil
1 tsp salt
1 tsp pepper
2 tbsp Italian seasoning (I just used 1 1/2 tsp of basil, oregano and thyme)
– 1 1/4 lb ground turkey (I cooked my turkey with the sauce recipe below)
1 lb box penne
3 c homemade sauce (recipe below :D)
1 1/2 c shredded mozzarella
1/2 c Parmesan
1 1 1/2 c frozen peas
You can check out Foodie Julie for directions on the original recipe. All mark crossed out parts are my changes. 🙂
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 1 lb lean ground pork turkey
1 tsp dried thyme
1 Tbsp garlic powder
1 2 tsp onion powder
1 tsp salt
1/2 tsp pepper
12 oz crushed tomatoes
2 Tbsp tomato paste
mushrooms if you have them (omitted because I roasted mushrooms above)
1 cup water
Check out Blondie’s Cakes for instructions. It is a great basic go-to sauce for pasta. Really customizable!