Life Taught Clearly
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•Module 5 Worksheet

Cooking, Food, and Feeding Yourself Well

Use this worksheet to turn the course material into an actual conversation and one real next step.

Best use: read the matching lesson first, then use this worksheet right away and end with one practical commitment for the week.
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Part 1 — Foundations check

Mark each statement as Solid, Needs work, or Not yet.

Can plan a simple meal.
Can shop with a list and a budget.
Can cook eggs.
Can cook pasta.
Knows basic food safety (safe temps, fridge rules, cross-contamination).
Can stick to a grocery budget.
Knows what to keep stocked in a basic pantry.
Has cooked a full meal alone from start to finish.

Part 2 — Sample grocery list

Use the example to guide your teen's first real shopping list.

Monthly Budget Plan

Teen Budget Breakdown

Example Budget
CategoryAmount
Eggs (dozen)$3.50
Chicken thighs (2 lbs)$7.00
Ground beef (1 lb)$5.50
Pasta (1 lb box)$1.50
Jarred pasta sauce$2.50
Rice (2 lb bag)$3.00
Frozen mixed vegetables (2 bags)$5.00
Canned black beans (2 cans)$2.00
Bread$3.50
Bananas, apples, and spinach$8.00
Milk, butter, shredded cheese$9.00
Olive oil, salt, pepper (pantry stock)$7.00
Total~$57.50
✏️Your Turn— your teen's grocery list:
$
$
$
$
$
$
$
$
$

Your answers are saved automatically in this browser.

Part 3 — Meal planning write-in

Fill in the example, then have your teen complete their own version.

Example: simple week of meals

  • Monday: scrambled eggs and toast
  • Tuesday: pasta with jarred sauce and salad
  • Wednesday: rice bowls with chicken and frozen vegetables
  • Thursday: leftovers from Wednesday
  • Friday: tacos with ground beef and canned beans
  • Saturday: flexible — batch cook rice and roast vegetables
  • Sunday: leftovers or simple meal from pantry
✏️Your Turn— plan your teen's meals for one week:

Your answers are saved automatically in this browser.

Part 4 — Cooking skills checklist

Mark where your teen stands on each skill.

Scrambled eggs
Boiled pasta
Rice
Simple stir fry
Reading a recipe before starting
Using a knife safely
Reheating leftovers safely
Planning meals for a week

Part 5 — Food safety basics

Mark each scenario as Safe or Not safe.

Leaving cooked chicken out on the counter overnight before putting it away.
Refrigerating leftovers within 2 hours of cooking.
Eating week-old leftovers from the fridge without checking them.
Cooking chicken to an internal temperature of 165°F.

Next action

This week, tie this worksheet to the exact Module 5 lesson you just finished, then do one visible follow-through rep: plan ahead, care for yourself well, or practice one stabilizing habit before stress takes over.

This worksheet should help the lesson turn into one specific decision, conversation, or rep this week.

Write your commitment

Suggested use

  • Read the matching lesson first, not just the module overview.
  • Use this worksheet right away while that specific lesson is still fresh.
  • Leave with one action you can actually do this week, not a vague intention.