This comforting and cozy meal is sure to warm up cool nights. If you don’t have ramekins, just spoon the mixture into an 8-in. square baking dish.
—JOSEPHINE PIRO EASTON, PA
PREP: 30 MIN. • BAKE: 10 MIN. • MAKES: 6 SERVINGS
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 celery rib, finely chopped
1 package (16 ounces) frozen peas and carrots, thawed and drained
1 can (15 ounces) Italian tomato sauce
1/4 teaspoon pepper
1 cup reduced-fat biscuit/baking mix
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried rosemary, crushed
1/2 cup fat-free milk
2 tablespoons butter, melted
1. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the vegetables, tomato sauce and pepper; cook and stir for 5-6 minutes or until heated through. Spoon into six 8-oz. ramekins coated with cooking spray; set aside.
2. In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet.
3. Bake at 425° for 10-12 minutes or until golden brown.
PER SERVING 311 cal., 12 g fat (5 g sat. fat), 59 mg chol., 771 mg sodium, 31 g carb., 5 g fiber, 22 g pro. Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1 vegetable, 1 fat.