School was a lot of fun today. Remember the rush of Halloween as a kid? Barely able to sit in your seat because you were dreaming about your costume and the anticipation of all the candy you were about to receive? It was enough to make me burst.
Yeah, a lot of that going on today.
Instead of letting the impending sugar rush get to me, I planned some fun Halloween themed activities. We’re working on friendly letters in writing, so we wrote to monsters and described what we were going to be for Halloween. During Readers Workshop I read Halloween by Jerry Seinfeld, and we did a sensory image exercise (while listening to Seinfeld read it himself!).
My favorite is, “Wait, what is this? The orange marshmallow shaped like a peanut? Yeah, we’ve got enough of these already.” I hate those things!
Their homework tonight is to write down how many pieces of candy they receive. Tomorrow we’re going to practice median, mode and range with our data.
Tonight, however, I’m dressed up as a lazy witch, and I’m handing out candy to the neighborhood kidlets.
Lazy witch = hat, black sports bra, black t-shirt, black yoga pants and black socks. I got lots of compliments on my hat, however. And that is what I live for. Compliments from kids on my sense of style. Don’t be jealous. You know you do to.
I have a mask on too, however, as I live in the neighborhood I teach in and I’d prefer if my students don’t know where I live. I’ve had three kidlets from my school so far, including one from the class next door, and none of them recognized me.
In between dishing out the goods I’m working on our meal plan for this week. I barely have any of it written, so instead of Meal Plan Monday, I’m bringing you a recipe. In the words of Chelsey, I’m sorry I’m not sorry.
for the black bean version, click here
Yields 10 burlattas
1 cup dry short grain brown rice
3 cups shredded chicken (leftover rotisserie chicken from Costco works great! Or 2 chicken breasts)
2.5 cups shredded Mexican cheese, divided
2 14 oz cans red enchilada sauce
1/2 a medium yellow onion, diced
10 flour tortillas (We prefer Guerrero for this recipe)
If making your own chicken, (rather than using leftover rotisserie chicken), bring a large pot of water and place chicken breast inside. Cook 20 minutes, or until chicken is no longer pink in the center. Remove from water with a slotted spoon and shred.
Meanwhile, bring brown rice and 2 cups water to a boil. Cover, reduce heat to low and simmer for 45 minutes.
Once rice is cooked and chicken is shredded, add both to a large bowl. Add 1 can of enchilada sauce, 2 cups cheese and the diced onion. Mix well. Split mixture evenly between 10 tortillas. Place in a 9×13 glass pan, sprayed with cooking spray, or split between two 8×8 glass pans. Top tortillas with the second can of enchilada sauce and remaining cheese.
Bake 30 minutes. Serve topped with plain Greek yogurt or sour cream.
I split them between two pans, one lined with aluminum foil for freezing. I flash froze the whole pan for 1-2 hours. Then I removed the burlattas from the pan and wrapped them with more aluminum foil. They will keep up to 6 months.
How did you celebrate Halloween? Did you dress up?