As I packed up the last boxes of books to ship back to K12, I wondered how we survived another year of homeschooling. After attaching the last of the UPS labels to 8 boxes, I began to reflect on the last 9 months. It was a roller coaster year with many ups and downs, and anyone who has ever attempted to teach their children at home knows that it is never easy. The laundry and dishes piled sky high constantly and the house was usually a wreck. I did not even apologize to visitors anymore, since my house was consistently disorderly and they knew it.
But, the memories of smiling boys achieving success along with the silly songs that were made up to master concepts cannot be forgotten. When asked if they wanted to go to public school or try the virtual academy again, they both said, “We want to stay home!” With that excitement it is hard to remember the difficult moments and frustrations. They learned a lot and enjoyed doing it. And that is what makes all of the stress worth it. Yes, it would be easier to send them on the bus every morning and let someone else worry over their curriculum. It would be easier to do house work and not have to constantly wonder when I will get it done. But, the sacrifice is definitely worth it, since I only have my children as guests for 18 years, and then they will be off chasing their dreams. When that day comes, I will miss stepping on an endless amount of toys and their school books strewn throughout the house. It will be quiet and empty and I will be glad that I took the opportunity to make memories.
Even though I am the teacher during school hours, I am also the lunch lady. During this balancing act, I have to figure out an all natural homemade meal that surpasses anything they would eat at school. These All Natural Baked Chicken Breasts make a tasty satisfying lunch that we all enjoy.
All Natural Baked Chicken Breasts
- 2 boneless skinless chicken breasts
- 1 tsp dried thyme
- 1 cup whole wheat bread crumbs
- 1/3 cup Vegenaise
- 1 TBSP all natural prepared mustard
- 1/4 tsp black pepper
To make bread crumbs, toast 3 pieces of all natural whole wheat bread. Remove from toaster and cool. Once the toast is cool, place in a blender and blend into crumbs. Place the crumbs into a bowl for dipping chicken breasts (If there is not 1 cup, then toast another piece of bread). Add the thyme and black pepper and mix well. In a separate container, mix the Vegenaise and mustard.
Take the chicken breasts and cut in half lengthwise. This will give you 4 pieces of chicken. Get a cookie sheet and line with a small amount of olive oil. Take a breast and dip both sides in the Vegenaise mix. Then roll the breast in the bread crumbs until it is covered. Place the breast on the cookie sheet. Continue this process with all 4 breasts.
Place the chicken in a preheated 350 degree oven. Bake for 18-20 minutes. Remove from the oven and check to see if the chicken is cooked through. If the bread crumbs are not crispy on top, broil the tops for about a minute to crisp. Remove from the oven and serve.