Introduction
As a mom of two, when I was preparing for baby #2, I needed nutritious, grab-and-go meals during postpartum recovery. These Mashed Potato Bowls—family-style or in individual portions—have been a game-changer on nights when I’m solo with the kids and my husband is out on 24-hour shifts.
Ingredients
- Russet or Yukon Gold potatoes
- Butter or dairy-free substitute
- Milk or a dairy-free substitute
- Chicken Breast
- Corn (frozen or canned)
- Shredded cheese (cheddar or your favorite) I recommend shredding your own cheese
- Salt, pepper, and optional herbs like fresh chives
- Homemade gravy (click recipe link below)
Homemade Chicken Gravy Recipe
Homemade Chicken Gravy The Non-Toxic Crockpot that I use: Stainless Steel Slow/Pressure Cooker 🍂Cozy up this fall with homemade chicken gravy—rich, comforting, and made from the savory broth left behind in your crockpot. With just a bit of flour and a touch of seasonal spice, this simple recipe transforms humble drippings into a velvety sauce…
Tip: Whenever possible, I opt for organic or farm-fresh ingredients for better flavor and nutrition while healing.
Directions
- Mashed Potatoes
Boil potatoes until tender, then mash with butter and milk until creamy. Add salt, pepper, and optional garlic or herbs. - Cook the Chicken
- Skillet option: Sauté chicken with a drizzle of olive or avocado oil, seasoning as desired.
- Crockpot method: In Crockpot, cook the chicken on low for 6–8 hours, then shred. This is perfect for making the gravy! In my non-toxic crockpot I am able to remove the chicken, boil the broth, and make the gravy all in the same crockpot!
3. Heat the Corn
Warm corn on the stovetop or in a small pot until heated through.
4. Assemble the Bowls
Start with a generous scoop of mashed potatoes, add shredded chicken, then corn. Leave space for cheese; don’t forget your topping awaits!
Freezer Meal Prep
- Assemble bowls in parchment-lined glass or aluminum containers (beeswax wrap or parchment instead of plastic).
- Leave the cheese off until ready to bake.
- Cover with parchment, label with contents and date, and freeze up to 3 months.
To Reheat:
Thaw in the fridge overnight, bake at 350°F until heated through, then add fresh cheese on top and serve.
Storage Info
- Fridge (glass storage container): Keeps for about 4 days.
- Freezer: Safe up to 3 months when prepped this way.
Shopper-Friendly Grocery List
- Potatoes (Russet or Yukon Gold)
- Chicken breast
- Butter or dairy-free alternative
- Milk or milk alternative
- Frozen or canned corn
- Cheese
- Optional: garlic, herbs, salt & pepper
- Glass or aluminum containers for freezing/storing
- Beeswax wrap or un-bleached parchment paper for freezing/storing
- *See ingredients for homemade gravy if you plan to add that to your bowls*
Enjoy! -Maria Wilcoxon
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