Skillet Stew with Bacon Cheese Dumplings

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Healthy Exchanges

by Jo Lund

Skillet Stew with Bacon Cheese Dumplings

1-1/2 cups (8 oz) diced lean cooked roast beef

1/2 cup finely chopped onion

2 cups (16 oz can) sliced carrots, rinsed and drained

2 cups (16 oz can) cut green beans, rinsed and drained

1 (10-3/4 oz) can Healthy Request Tomato Soup

1/4 cup (2 oz jar) chopped pimento, undrained

1 tsp JO's Loose Meat Seasoning

3/4 cup Bisquick Reduced Fat Baking Mix

2 tbsp Hormel Bacon Bits

1/3 cup (1-1/2 oz) shredded Kraft reduced-fat Cheddar cheese

1/4 cup skim milk

2 tbsp Land O Lakes no-fat sour cream

In a large skillet sprayed with butter-flavored cooking spray, saute meat

and onion for 5 minutes. Stir in carrots and green beans. Add tomato soup,

undrained pimento and loose meat seasoning. Mix well to combine. Bring

mixture to

a boil. Meanwhile, in a medium bowl, combine baking mix, bacon bits and

Cheddar cheese. Add skim milk and sour cream. Mix well to combine. Drop

mixture

by tablespoonfuls into boiling mixture to form 4 dumplings. Continue cooking

for 5 minutes. Lower heat, cover and simmer for 8 to 10 minutes or until

dumplings are tender. For each serving, spoon about 1 cup stew mixture on a

plate

and top with a dumpling.

Serves 4

296 Calories,8g Fat,21g Protein,35g Carbs,776mg Sodium,3g Fiber

Hints: 1. If you don't have leftovers, purchase a chunk of lean cooked roast

beef from your local deli or use Healthy Choice Deli slices. 2. Substitute

any reputable meat seasoning for JO's Loose Meat Seasoning. 3. Eight ounces

lean ground beef, browned, may be substituted for roast beef.