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5/28/08 1:52 A

Cabbage-Beef Crescent Bake
March 2002 newsletter pg. 6

8 oz extra-lean ground sirloin beef or turkey breast
3 1/2 cups shredded cabbage
1/2 cup chopped onion
1 tsp meat seasoning
1 can Healthy Request Cream of Mushroom Soup -- (10 3/4-ounce)
3/4 cup shredded Kraft reduced-fat Cheddar cheese -- (3 ounces)
1/8 tsp black pepper
1 can Pillsbury Reduced Fat Crescent Rolls -- (8-ounce)

Preheat oven to 350 degrees. In a large skillet sprayed with butter-flavored cooking spray, brown meat. Stir in the cabbage, onion, and meat seasoning. Continue cooking until cabbage is tender, about 5 minutes. Add mushroom soup, Cheddar cheese, and black pepper. Mix well to combine. Lower heat and simmer for 2 to 3 minutes. Meanwhile unroll crescent rolls and pat into a rimmed 9-by-13-inch baking sheet, being sure to seal perforations. Evenly spread cabbage mixture over rolls. Bake for 20 to 25 minutes or until crust is golden brown. Place baking sheet on a wire rack and let set for 5 minutes. Cut into 8 servings.

Serves 8 - Each serving equals:
HE: 1 1/4 Pr, 1 Br, 1 Ve, 1/4 Sl, 1 OC
192 Calories, 8 g Fa, 12 g Pr, 18 g Ca, 493 mg So, 121 mg Cl, 1 g Fi

DIABETIC: 1 Protein, 1 Starch, 1/2 Vegetable

Description:
"4.5 ww points"

NOTES : Interesting..I made it also and the crescent rolls didn't bake through in the middle, so we had dough sticking to the roof of our mouths. Although the flavor was okay, it definitely wasn't a "thumbs up" experience! If I ever make it again, I would bake the crescent rolls for 5 or 10 minutes before I put the topping on.

current weight: 212.0

221 203.25 185.5 167.75

150