Sending the kids off to school with good healthy food is important to me. I am so hungry all the time myself that I would be so sad thinking about them at school and hearing tummy rumbles.
They hate school lunch and always say it makes them sick. (Last year I would take Friday's off from making lunches and expected it to be a treat. They didn't like it)
Trying to come up with ideas for lunch can be difficult. I certainly don't want to eat the same thing everyday and I know that they don't.
They don't like waiting inline with 500 kids (that's a exaggeration although not much of one) for the microwave so meals need to be okay to eat cold.
I saw this idea while scrolling Pinterest the other day, didn't really read it or click on it but it was stuck in my head. MINI POT PIES!
I'm pretty lazy honestly when I'm in the kitchen and if it has more than 3 steps or 5 ingredients I won't follow your recipe anyway! Just being honest!
So...
Here's what I came up with!
I bought immaculate brand pie crust from sprouts grocery, two cans of organic no salt added chicken and dumpling soup and came home excited to get started!
*unrolled the crusts and used my papered chef sandwich making circle thing to cut the circles that would be the bottom of the pies. I made the pies in my muffin tin!
*opened the cans of soup and drained as much "juice" as I could so the pies wouldn't be filled with juice but instead all the yummy chunks of food.
*took a large spoon and put one scoop of soup into each pie. (Filled them up)
*used a tiny little mason jar to cut to smaller circles for the top of the pies and place them on top.
*popped them in the 400 degree oven for maybe 10-13 minutes. (Until tops where brown)
*let them cool completely and they popped right out!
EASY AS PIE! <-----lame
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