8 oz lean beef or turkey (90%)
1/2 C. sliced mushrooms (one 2.5 oz jar), drained
1/2 C. chopped green bell pepper
1/2 C. chopped onion
1/3 C. sliced ripe olives (optional)
1 3/4 Hunt’s Tomato sauce – 15 oz can
1 T. sugar Twin or Sprinkle Sweet (optional)
1 tsp. Italian seasoning
1 can Pillsbury refrigerated buttermilk biscuits – 7.5 oz can
1/3 C. reduced-fat cheddar cheese, shredded
1/3 C. reduced-fat mozzarella cheese, shredded

Preheat oven to 350 degrees F. Spray an 8×8 inch baking dish with olive-flavored cooking spray. In a large skillet sprayed with olive-flavored cooking spray, brown meat. Add mushrooms, green pepper, onion and olives. Mix well to combine. Stir in tomato sauce, Sugar Twin, and Italian seasoning. Remove skillet from heat. Separate biscuits and cut each biscuit into 4 pieces. Gently stir biscuit pieces into meat mixture. Pour mixture into prepared baking dish. Bake 20 minutes. Sprinkle shredded Cheddar and mozzarella cheese evenly over the top. continue baking until cheese melts, about 10 minutes. Place baking dish on a wire rack and let set 5 minutes.

Yield: 6 servings
Serving Size: 4″ x 2.66″ piece

Calories: 215
Fat: 7g
Fiber: 2g

Notes: Beth Anne posted this recipe over at On Our Weigh.