In honor of Mother’s Day, this week we are making a couple one-pot skillet- and casserole-style meals (a.k.a. hot dishes).
The word casserole takes us back to our childhood. Now as a mom, it makes sense why this term (and the throw-together meals) became engrained in our memories.
Church functions and home birthday parties –and any large group gathering in between–were a reason to make a full meal in a baking dish. These days, we do it for time savings and (of course) kiddie raves. Every generation loves a tater tot hot dish.
We have a ham salad and loaded mock potato salad from a new source this week. A Farmgirl’s Dabbles makes a chopped ham salad loaded with herbs for perfect croissant sandwiches (find a low-carb version in your grocery store or buy low-carb multigrain bread).
Perch dinners are a staple at the lake and we are indulging this week to clear out our supply before we restock in this weekend’s fishing opener.
Here’s the menu for the week:
Monday (May 10):
The Keto Queen’s Easy Chicken Cordon Bleu Casserole
Wednesday (May 12):
All Recipes Brown Butter Perch
Thursday (May 13):
Basically’s Skillet Lasagna