My husband absolutely loves it when I make my homemade meatballs. It’s definitely one of those comfort foods that just make you feel better after a long day of work. Also, they taste a thousand times better than those bagged/frozen ones ;). After some experimenting, and a bit mashing up recipes, I found the perfect one to fit my little family. And ALL my friends love it.
If there’s something I love during the week besides going to work (haha sarcasm), it’s already having dinner cooked and already having my lunch packed at the beginning of the week. Ugh. You don’t understand how much stress it takes off my shoulders to get home and not have to cook dinner. Meal prepping…. Is a life safer! So I’m going to teach you how to meal prep! Or maybe just give you some tips on how I do it. Well to the best of my ability. It’s easier, healthier, and saves you TONS of money! Need I go on for all the reasons meal prepping IS FOR EVERYBODY?! Remember, I am not a professional so I’ll show you what I’ve learned from research, friends, and practice!
I have never really been too big on making casserole dishes, but this loaded baked potato and chicken casserole just… hits the spot. I don’t know how else to put that! It’s too good. I learned it through another pinner on Pinterest, and after adjusting the recipe a few times it’s more than amazingly good! So please, have fun and enjoy!!!!
I made this dish for two people, plus a bowl of leftovers. You can always add something to eat as a side of your choice!
-2-3 Potatoes, peeled and diced
-3-4 boneless skinless chicken breast, diced
-3-4 slices of bacon, cooked to crisp and crumbled
-Shredded Cheddar Cheese (How much cheese do you like personally?)
-Salt & Pepper or Adobo
-2-3 tablespoons of butter
1.) Start preheating the oven to 350 degrees. I used a glass casserole dish, depending on how much food you have, use a dish size at your discretion. Lightly grease the dish, (I use Pam).
2.) First you will add the diced and peeled potatoes as the bottom layer. After season the chicken to taste and dicing it, you will add that as the second layer on top of the potatoes. When that’s done, dice the green onions and add those sparingly on top. After, add dots of butter all the way across. Finally, add a few teaspoons of sour cream spread across the dish (like in the picture above) and add a small layer of the shredded cheddar cheese along with the crumbled and cooled down bacon. 3.) Cover the casserole dish with aluminum foil, completely like in the picture above. Place it in the preheated over for 1 hour. At 1 hour, uncover and bake for another 20 minutes. After those 20 minutes are up, and a heavier layer of the shredded cheese and bake for a final 10-15 minutes or until melted.
4.) Tadaaaaaaa! You are all done and ready to serve. Enjoy
Food is my weakness. But growing up in a Puerto Rican household, my mom always cooked traditional spanish food. One of the most important parts of most of our meals consisted of Arroz con Gandules! This is also a very traditional meal during the holidays. It’s so DELICIOUS and it goes with a lot of things. Chicken, steak, asparagus, pork. Mmmm! And the leftovers, sometimes end up better than the day you cooked it! (Don’t you just love that!?)
To make Puerto Rican Rice with Pigeon Peas/Arroz con gandules you need the following ingredients: