Today marks the first day of the new semester, and tomorrow it's back to work for me. I've been exceptionally fortunate, having taken a long stretch of vacation in November, followed by a few weeks working remotely prior to and following the holidays since our office is undergoing extensive renovation.
Without any new bentos to post, I did write a new year's resolution to start preparing/consuming more complex carbohydrates/grains this year, along with more fresh produce. So far we've been doing pretty well. We'll see if we can keep it up, though -- it's going to be an exceedingly busy/stressful next few months.
In the meantime, here's a fantastically easy recipe modified from Food.com:
Cornbread Chicken Pot Pie (Food.com #97946)
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) can whole kernel corn, drained
2 cups cubed cooked chicken or 2 cups cooked turkey
1 (8 1/2 ounce) package corn muffin mix
3/4 cup milk
1. Preheat oven to 400 degrees.
2. In 9-inch pie plate mix soup, corn, and chicken.
3. In a separate bowl, combine corn muffin mix, milk, and egg.
4. Pour over chicken mixture.
5. Bake for 30 minutes or until golden.