portable pot pies

I was craving Lobster Pot Pie last night, it’s so easy and comforting, but I hate making a dinner that doesn’t provide leftovers so I went to Little Pink Monster in search of dinner inspiration.   I stumbled on a great recipe for stuffed biscuits and wondered “hmmm I wonder if I could stuff that with lobster pot pie?”   Worth a shot!

I adjusted the original recipe so that the consistency would be a bit thicker, and so I wouldn’t have too much filling leftover

Portable Lobster Potpie

1 tablespoon unsalted butter 

1/4 onion, diced 

1/2 carrot, diced 

½ cup frozen corn

 ½ cup frozen peas

 ¼ cup all-purpose flour 

1/2 cup milk 

1 /2 cup chicken broth 

½ pound cooked lobster meat (can be bought at the seafood counter) 

1/2 teaspoon dried thyme

1 package of crescent rolls

Preheat oven to 375 degrees. Set out a muffin tin.  Unroll crescent rolls and place open rolls in muffin tin.  Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper.   Spoon the mixture into the 8 open crescent rolls, roll up the crescent roll once filling is placed to cover the top.  Bake for 15 minutes

 I love it when delicious and portable come together, they’re like lobster cupcakes:

   

You could adjust the filling to be anything.  Chicken, sausage, great idea to keep tucked away for a quick (portable) meal.

to be honest..

Late last year I started, what I call, the vegan experiment.  I thought I did pretty well.   I learned tons of new recipes, and really  felt better, then March came and exhaustion set in.   I upped my vitamins, I upped my protein rich veggies and beans, but I needed more, so I reintroduced eggs and some fish into my diet.  I felt better.  I’ve had a few tangos with meat,(chicken, pork) but I’ve always felt meh after.   I still want to head back to a vegan diet later this summer but for now I wanted to listen to my body.   Just thought I’d give a little heads up, you’ll understand when you see the recipe below.

I also needed to listen to my wallet, and when an 8 pound spiral ham showed up in my kitchen on Saturday I knew I couldn’t waste it.   8 pounds of ham.  Jeesh.   So the first night was just a ham meal.   Last night I used leftovers to create, what I think is, THE GREATEST QUICHE EVER!!!!!   My mom’s been using this recipe forever, and it always comes out perfectly.  Bonus, it’s stupid easy.

HAM & SPINACH QUICHE (NO CRUST)

1c chopped ham

1/2c fresh spinach

1/2c shredded cheese

1/4c chopped onion

1c milk

1/2c Bisquick

2 eggs

1/4 tsp pepper

Directions

Heat oven to 400 degrees

Grease pie plate (8″ round)

Mix fillings, onions and cheese in pie plate

Beat remaining ingredients until smooth and pour over fillings in pie plate

Mix again

Bake 40 minutes (it will be finished when you stick a knife or fork into quiche and silverware comes out clean)

Serves 4

Approximate Calories per serving: 215

Soooo good.  I switched up a few things.  I increased the amount of ham and spinach and added an extra egg because I didn’t have an 8″ round pie plate.  I also used green onions.  Still came out pretty well!

I love that my glass dish looks disgusting straight outta the oven.  I swear it was clean when it went in!!