I scream, you scream, we all scream for... fun and engaging end of the year activities!
I can hardly believe that the end of the school year is upon us. Only four and a half weeks left in our district! To keep kiddos engaged in learning (and have some fun along the way) I created "Here's the Scoop" as a way to practice comprehension and retell. This freebie is super simple to use. Have students write (or draw depending on your grade level) a one sentence summary of each part (beginning, middle, and end) of a story on the corresponding ice cream scoop. Have students cut out the cone and scoops and assemble on construction paper. Easy to use with any book. Only a few more weeks teachers, we've got this!
Click the picture for the link to the this cute project!
One thing I struggle with during the work week is eating breakfast. With the hustle of getting out the door in the morning, a good breakfast usually takes the backseat. This week I'm making it a goal to fit in a healthy breakfast with these mini breakfast frittatas. I've bagged them in twos so they are ready to grab and reheat this week. Packed with protein and veggies, these are sure to keep me energized and full until lunch time! And, of course, they taste delicious!
The ingredients:
- 8 eggs
- 2 bell peppers (I used red and orange)
- 1 small onion
- 1/2 bag of spinach
- 1 small package goat cheese
The recipe:
- Dice bell peppers and onion
- Sauté diced bell peppers, onion, and spinach with a hint of olive oil, salt, and pepper
- Whisk 8 eggs in a mixing bowl
- Add vegetable mixture to the eggs
- Crumble goat cheese into egg mixture
- Pour egg mixture into muffin tin
- Bake at 350° for 12-15 minutes
- Allow to cool and refrigerate in plastic baggies or containers
Mini frittatas should last in the fridge for up to a 7 days. Perfect for weekday breakfast on the go. Enjoy!
