CHICKEN PIE WITH SWEET POTATO CRUST

FILLING:
3 c. cubed cooked chicken
1 c. diced cooked carrots
6 pearl onions, cooked
1 T. chopped fresh parsley or 1 t. dried
2 T. flour
1 t. salt
1/8 t. pepper
1 c. evaporated milk
1 c. chicken broth

Combine first four ingredients and spoon into a 10 x 6 x 2-inch baking dish. Combine flour, salt and pepper in a heavy saucepan. Gradually stir in milk and broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour sauce over chicken-vegetable mixture; top with crust. Turn pastry edges under and press firmly to rim of casserole to seal, then flute. Cut slits in crust to allow steam to escape. Bake at 350* F. for 40 minutes or until crust is lightly browned. Yield: 6 servings.

CRUST:
1 c. flour
1 t. baking powder
1/2 t. salt
1 c. cooked mashed sweet potatoes
1/3 c. butter or margarine, melted
1 egg, beaten

Combine flour, baking powder and salt; stir in remaining ingredients, blending well. Refrigerate dough at least 2 hours. Turn dough out into a lightly floured surface. Roll to 1/4 inch thickness; trim to 1/2 inch larger than casserole. Yield: Pastry for 1 single-crust pie.

Here is a side dish one that my husband loves - his mom has been making it for many years and so I try to make it to recreate his childhood yummies:

Veg-All Casserole

2 cans Veg-All
1 can LaSure peas
1 chopped onion
1 cup mayonnaise
1 cup shredded cheese
1 sleeve Ritz crackers
½ stick melted butter

Combine all and bake at 350 for 30 minutes.

This one is good because it's low in fat and calories for us WW folks:

Beef and Vegetable Cheese Casserole
Serves 4, 8 WW points per serving

2 medium tomatoes, sliced
2 medium zucchini, sliced
12 ounces lean ground beef
1 large onion, finely chopped
2 medium garlic cloves, minced
1 cup canned tomato sauce
2 cups fat free cottage cheese
1 large egg yolk
½ cup lowfat shredded Cheddar cheese
1 Tablespoon parsley, oregano, or rosemary
salt and pepper to taste

Preheat oven to 500. Coat a baking pan with cooking spray and lay tomatoes and zucchini on it. Roast for 10-12 minutes.

Saute beef, onion and garlic till the beef is browned. Stir in the tomato sauce and bring to simmer. Spread the beef mixture in a large shallow baking dish and top with roasted vegetables. Reduce oven temperature to 350.

Whisk together the cottage cheese, egg yolk, Cheddar cheese, herbs, and salt and pepper. Spoon over top of vegetables. Bake until very hot and bubbling around the edges, 35 minutes.

Comfort food at its finest:

Tater Tot Casserole

1 can cream of mushroom soup
1 onion, chopped
1-1.5 pounds ground beef or turkey (we used turkey, and it was fine)
1 bag frozen tater tots
Shredded cheese (we used mild cheddar)
Salt, pepper, garlic to taste

In sauce pan, brown meat with onions. Drain fat. Stir in cream of mushroom soup and spices. Spread out over bottom of 9x13 casserole dish. Top with shredded cheese. Top cheese with frozen tater tots, laid out side-by-side. Bake at 375 for 45 minutes or until tots are nicely browned.