Drive to post office.
Pick up boxes.
Load car up.
Haul junk up various flights of stairs.
Unpack said boxes. Rinse and repeat.
So the fact that I am sharing a frozen meal with you today shouldn't really be a surprise. After the post office closed, I found myself starving (see beginning of post. As you can tell, lunch didn't fit itself into the plan.) I opened my brand new stainless steel fridge to find... not much. I only had time for a quick Whole Foods run yesterday, so there wasn't much to eat. I decided to make Amy's Mexican Tamale Pie since I wanted to try it to tell you guys about it anyway. The pie isn't really a pot pie per se, but it's similar. Instead of crust, there is a cornmeal topping, and the filling is just like chili with a little spice kick to it. I'm not a big fan of Mexican food to begin with, but even I enjoyed this pie. I don't think I'd buy it again just because my taste buds prefer other ethnic food groups, but if you're a Mexican food lover, this pie is definitely for you.
I popped this baby in the oven for 40 minutes only to find that the crust was splitting down the center and the filling was bubbling out. It was obviously done, but the crust still wasn't golden brown, so I turned the oven to broil for a few minutes and that solved the problem. My advice would be to broil the pie for the last few minutes of cooking to get the perfect crust!
This pie is only 150 calories! Yup, it's true, not like all of those other 400 or 500 calorie pot pies. It was quite filling too, and I wasn't even able to finish the whole thing (I did make a side of broccoli to go along with it though. Yes, it was frozen. Thank you, Whole Foods freezer section.) The pie has 4g of dietary fiber and only 3g of fat.
Price: $3.39 at Whole Foods
Calories: 150 per pie