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7/2/08 4:53 P

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Serves 8 Freezes well

1 Pillsbury refrigerated unbaked 9-inch pie crust
8 ounces extra lean ground turkey or beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
10 ounces (one 16-ounce can) red kidney beans, rinsed and drained
1 cup (8-ounce can) Hunt's tomato sauce
2 teaspoons granular Splenda
2 teaspoons JO's Chili Seasoning
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese *

Preheat oven to 425 degrees. Place pie crust in a 9-inch pie plate
sprayed with olive oil-flavored cooking spray. Flute edges and prick
bottom and sides with tines of a fork. Bake for 9 to 11 minutes or
until lightly browned.

Meanwhile, in a large skillet sprayed with olive oil-flavored cooking
spray, brown meat, onion, and green pepper. Stir in kidney beans,
tomato sauce, Splenda, JO's Chili Seasoning, and 1/2 cup Cheddar
cheese. Mix well to combine.

Simmer on LOW until pie crust is browned. Spoon mixture into pie
crust. Reduce heat to 350 degrees. Continue baking for 5 to 10
minutes or until cheese melts. Place pie plate on a wire rack and let
set for 5 minutes. Cut into 8 servings.

Serves 8 - Each serving equals
HE: 1 3/4 Pr, 3/4 Ve, 1/2 Br, 1/2 Sl, 17 OC

234 calories, 10 gm Fa, 12 gm Pr, 24 gm Ca, 528 mg So, 87 mg Cl,
3 gm Fi

DIABETIC: 1 1/2 Mt, 1 St, 1 Fa, 1/2 Ve

HINT: Substitute any reputable brand for JO's Chili Seasoning

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