Shrimp Pot Pie
Servings: 4 (about 390 calories per serving)
1 tbsp canola oil
4 carrots, chopped
1 tbsp flour, all-purpose
1 1/3 c low-fat milk, separated
1/2 tsp salt plus more to taste
3/8 tsp white pepper plus more to taste
1/2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp celery seed
1 lb medium shrimp, peeled and deveined
1/2 lb frozen cut green beans, rinsed
1- 8.5 oz box corn muffin mix
1. Preheat oven to 400* and spray 9X9 glass baking dish with cooking spray. Heat oil in small saucepan. Add carrots and sauté until tender about ten minutes.
2. Add 1 tbsp flour to carrots and stir for 1 minute. Add 1 cup of milk, 1/2 tsp salt, 3/8 tsp pepper, thyme, garlic powder, onion powder, and celery seed. Cook over low heat until thickened about 5-8 minutes stirring periodically. Turn off and let cool (put in refrigerator to hasten the cooling).
3. Meanwhile, mix corn muffin mix with egg and 1/3 cup of milk. Set aside.
4. Season shrimp with salt and white pepper to taste. Add shrimp and green beans to baking dish. Pour cooled sauce over shrimp and bean mixture and stir to combine.
The shrimp pot pie turned out nicely. As for breakfast, there was the return of the oatmeal bowl.
I enjoyed a cup of the beans with pickled meat and a 1/2 cup of white rice. I brought a nectarine for a snack, but when I cut it open it looked bad so a coworker gave me her cafeteria vanilla pudding with sprinkles on top because I was still hungry and wanted something sweet. Ya know, when that special monthly visit is on its way my hunger gets out of control and I satisfy it.
At work, I also had some honey wheat pretzel sticks that Mom had brought me from Chicago in my goody bag a few weeks ago. This week is standardized testing so I actually brought the pretzels for my 6 students I’m testing.
Oh, and not to mention the hummus and chips I ate when I got home plus a bite of chipotle cheese which went unpictured. I told you; I’m ravenous. That about wraps it up. Now I’m feeling full and content. For now.