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Hamburger Cobbler
December 2002 HE Newsletter
JoAnna Lund

1 (7.5 oz) can Pillsbury refrigerated buttermilk biscuits
16 oz extra-lean ground sirloin beef or turkey breast
1 (8 oz) can Hunt's Tomato Sauce
1 tsp Jo's Chili Seasoning or any chili seasoning
1/2 cup Land O Lakes no-fat sour cream
1 egg or equivalent in egg substitute
1/3 cup (1.5 oz) shredded Kraft reduced-fat Cheddar Cheese
3 (3/4 oz) slices Kraft reduced-fat American Cheese

Preheat oven to 375 degrees F. Spray a 9x9 inch cake pan with
butter-flavored cooking spray. Separate biscuits and evenly
arrange biscuits in prepared cake pan. In a large skillet
sprayed with butter-flavored cooking spray, brown meat. Stir in
tomato sauce and Jo's chili seasoning. Spoon meat mixture
evenly over biscuits.

In a medium bowl, combine sour cream, egg, and cheddar cheese.
Pour sour cream mixture over meat layer. Cut American cheese
slices in half diagonally and evenly arrange pieces over top.
Bake for 20-25 minutes. Place cake pan on a wire rack and let
set for 5 minutes. Divide into 6 servings.

HE: 3 Pr, 1 1/4 Br, 2/3 Ve, 1/4 Sl
269 Calories, 9g Fat, 24g Protein, 23g Carbohydrate,
872mg Sodium, 252mg Cholesteroll, 2g Fiber

Diabetic Exchanges: 3 Meat, 1 Starch, 1 Vegetable

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