I spent the weekend in Chicago with my family since Mr. Prevention was doing some traveling himself. I never turn down a weekend back home where I can see family and friends, relax some, and break from the daily grind (it’s a great excuse to take off Friday and make it a long weekend 😉 ). Plus, my mom gives great back rubs, does the dishes, and if I bring a to-do list, my dad happily completes each and every task — everything from sewing to headlight repair on my car to necklace repair to cleaning my wedding rings. And that was just this trip.
I know, I’m totally spoiled 😀
Before I left on Friday, Mr. P’s shower and getting ready awoke me a few hours earlier than I was hoping (up at 6:30am on my day off? Grumble). But to have him rub my belly and say goodbye to me and baby was…well, that’ll just melt a girl’s heart, let me tell ya. P.S. the anatomy scan is THIS FRIDAY and we should be finding out the baby’s gender at that appointment. Squeeeeeeee!
The weekend was a perfect mix of exercise, napping in the lay-z boy, and friends and family. We did lots of laughing. LOTS of laughing always.
One of my favorite laughs was when I was scouring the fridge for a snack and my mom handed me some leftover Jello salad. I quickly recognized it as the Jello salad she served 2 weekends prior when I was home. Two week-old leftovers? C’mon, maaaa. While I wasn’t willing to take the risk, my brother happily did so. He’s still with us and apparently unaffected. Go figure.
This week, I was planning a week of cleaning out the freezer and fridge…but then my latest issue of Cooking Light arrived. As I thumbed through that this weekend, leftovers were losing their appeal rather quickly. Last week, however, we enjoyed leftovers of this recipe. It was delicious…and the perfect balance of good and good for you. Slightly sinful, but still pretty balanced and FULL of flavor. Enjoy!
- 4 large potatoes (3 lb), cut into cubes
- ¼ cup olive oil
- ½ tsp salt
- ½ Tbsp fresh ground pepper
- 2 Tbsp garlic powder
- 1 Tbsp paprika
- ⅓ cup hot sauce
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1½ cups (6 oz) 2% shredded cheddar cheese
- 5 strips nitrate-free bacon, cooked and crumbled
- ½ cup green onion, diced
- Preheat oven to 500 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
- In a large bowl whisk together the oil, salt, pepper, garlic powder, paprika and hot sauce; add the potatoes and toss to coat. Using a slotted spoon, remove the potatoes (reserve leftover sauce!!) to the prepared 9x13 and bake for 40-50 minutes, stirring every 10 to 15 minutes, until cooked through, crispy and browned.
- While the potatoes are cooking, add the diced chicken to the left over sauce mix and toss to coat. Allow the chicken to marinate in the fridge while the potatoes bake.
- Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400 degrees F.
- Top the potatoes with the raw marinated chicken, then top the chicken, followed by the shredded cheese and crumbled bacon.
- Return the casserole to the oven and bake for 20 minutes or until the chicken is cooked through. Sprinkle green onions over casserole and serve hot.
Weekly Menu: May 18th – May 22nd
- Sunday: cookout in Chicago with family & friends
- Monday: Corn Frittata with Pecorino Romano
- Tuesday: Cherry Almond Muffin Waffles
- Wednesday: Farro, Cherry, and Walnut Salad
- Thursday: leftovers
BUSY week ahead and it is late. G’night 🙂