Chicken Pot Pie

Ingredients:

2 pie crusts
2 cups of cooked chicken meat
2 carrots - cut in to small chunks
2 stalks of celery - small chunks
1 cup of green peas
1 potato - small chunks
1/2 onions - finely diced
1 cloves of garlic
1 can cream of chicken
salt and pepper to taste
1 egg - beaten

1) Heat up the pan and lightly brown the onion and garlic. Then add in the celery and carrots, saute for 2 minutes.

2) Add in cream of chicken and add in about 2 cups of water. Mixed well and bring to boil and add in the potatoes. Continue to simmer until potatoes soften and add in the chicken and green peas.

3) Stir well, cook until sauce thickens. Check seasoning. Dish out and let it cool.

4) Pre-heat the oven to 375 degree F. Place the first pie crust in the pie pan and bake as directed on the package.

5)Put in the filling and cover the top with another piece of roll out pastry and crimp the edges. Cut a few slits on top of the pastry for venting air.

6)Brush the top of the pastry with beaten egg (mixed with 1 Tbs. water) and bake in the oven for 40-45 minutes or until filling is bubbling and the crust is golden brown.

7) Let it cool down for 10-15 minutes before serving.

Tamale Pie

Ingredients:

1 Lb. Ground Beef
1 Onion - chopped
1 Packet Taco Seasoning
1 Can Rotel
1 Can Fiesta Corn
1 Can Cream Corn
1 Can Pinto Beans
1 Small Can Chopped Green Chiles
1 Cup Cheddar Cheese
2 C. Milk
1 Egg
2 Tbs. Sugar
2 Boxes Jiffy Corn Bread
Salt & Pepper

Preheat oven to 400.

1. Brown ground beef and onions until translucent. Add taco seasoning and Rotel and simmer for 10 minutes.

2. Add beans, Fiesta corn, 1/2 can cream corn to the beef mixture. Take off heat, cover and set aside.

3. In medium size bowl, combine corn bread mix, milk, egg, green chiles, sugar and a pinch of salt. Stir until combined. If you need to add a little milk to make it easier to pour, feel free.

4. In a 9X13, spread a thin layer of corn bread mix and pop it in the oven until slightly crusty on top.

5. Pour the meat mixture over the corn bread, cover with cheese and pour the remaining corn bread mixture on top.

6. Bake for 40 minutes.

Thai Lettuce Wraps

Thai Chicken Wraps

Ingredients (serves 4)
* 1 tablespoon extra virgin olive oil (EVOO)
* 2 boneless, skinless chicken breasts, cut into strips
* Salt and freshly ground black pepper
* 1 red bell pepper, cut into strips
* 1/4 cup sweet chili sauce
* 1/4 cup honey
* 2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
* 1/2 cup honey-roasted peanuts, chopped
* Juice of 1 lime
* 1 handful basil, chopped

Preparation
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.

Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken.

To serve, lay the lettuce leaves on a platter, then scoop some of the chicken mixture onto each leaf.

Sprinkle with the chopped peanuts, lime juice and basil.

"Miracle" Mashed Potatoes

PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1*

Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt
pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic

Directions:
Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.

Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).

Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt.

MAKES 5 SERVINGS