I’m No June Cleaver

I’m on the final countdown of my 6th year teaching first grade and although this was one of my favorite classes (they were all so kind and well behaved) I don’t think I have ever been this excited for summer!

Last summer Brooks was brand spankin’ new so I was in a fog of breastfeeding, little sleep, and constant worry so I think this summer will be our best yet. I usually teach summer school but have opted to take the summer completely off to be with B, save on a sitter, and take some classes towards my masters.

One of the things I love about having off is being able to cook. I am not a good cook. I try, but quite often something goes wrong. It just isn’t something that comes naturally. Good or not, I still like to attempt meals when I have the time and so Nick feels better taken care of. Let’s face it, during the school year I very rarely make dinner and if I do it’s for the intention of lunches the next day. Hence the title, I’m no June Cleaver. Meals rarely get set and prepared to eat at the dinner table and I am anything but fresh and wifely looking when he gets home from an often 12 hour day.

June Cleaver or not, here is my first batch of ideas to try out and hopefully redeem myself a little bit for my lack of effort during the school year. All of these are blog posts so the complete instructions are right on there…something I definitely need. Wish me luck!

ONE SKILLET SUN DRIED TOMATO CHICKEN & GNOCCHI

This EASY One Skillet Sun Dried Tomato Chicken and Gnocchi is the perfect weeknight dish that is tossed together with spinach, garlic and shredded asiago cheese and made in under 30 minutes!

 

CRISPY CRAB CAKES WITH HONEY DIJON

Crispy Crab Cakes

 

TACO STUFFED ZUCCHINI BOATS

For a low-carb, summer spin on taco night, you'll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.

 

TURKEY ENCHILADA STUFFED POBLANOS RELLENOS

These baked Turkey Enchilada Stuffed Poblanos Rellenos are stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese. These are so much lighter than restaurant chile rellenos which are typically battered in egg and deep fried.

Shea