Last week's weather was so dreary, it really disrupted my regular routine and kept me and the little one home to stay dry.
The upside, however, is that I got a lot of work done and also got to do more cooking. Friday was particularly productive, as I took time to choose three recipes at once and did all my chopping and vegetable sauteing ahead of time, making final meal prep time go by much easier.
I've found that now that I have the baby, it is really nice to prepare a one-dish meal ahead of time and then just put it in the oven an hour before we're going to eat dinner. I know this isn't any tremendous insight, but I guess now I'm really feeling the reality of just how helpful this can be.
So today I'm presenting two of the casseroles I made this weekend, both of which got my husband's zealous seal of approval. The first is a hash brown casserole, which we did have for breakfast on Sunday, but it would also be a great side dish at dinner or even a good pairing with a dinner quiche. My husband doesn't even like potatoes that much, but he really enjoyed it and even asked how fattening it was, but thanks to it coming from Cooking Light magazine, it wasn't that bad. Unless you're one of those people who doesn't eat carbs, in which case I feel bad for you.
The second is for a gnocchi casserole (more potatoes, but this time in dumpling form) that uses a broth-based white sauce. It wasn't super thick or creamy, but the flavors of ham and peas and potato and Swiss cheese went really well together. This was my husband's last dinner before running in the Baltimore Marathon relay Saturday, and he said it did the trick.