Dawn Hall Cook Books - Busy People's Cooking™

Sour Cream & Chives Mashed Potatoes

No one would believe that these light and fluffy potatoes aren't made from scratch.

(7.5-ounce) cans low-fat biscuits, 20 biscuits total

(15-ounce) can vegetarian or turkey chili (I use Hormel)

1/2

cup finely shredded fat-free Cheddar cheese

	Preheat the oven to 400 degrees.
	Coat 2 baking sheets with nonfat cooking spray. Arrange the biscuits on the baking sheets and bake for 10 to 12 minutes or until golden brown.
	Cook the chili in a carousel microwave for 2 minutes or until fully heated. (If you do not have a carousel microwave, turn the dish twice during cooking.)
	Once the biscuits are baked, remove the center from the biscuits and discard. (You are making the biscuit into a little cup.)
	Spoon the cooked chili into the center and return the biscuits to the baking sheets.
	Lightly sprinkle the cheese over the top of the biscuit cups.
	Return to the oven and bake for another 2 minutes or until the cheese is melted. Serve immediately.

Yield: 20 servings

Calories: 77; Fat: 1g (14% fat); Cholesterol: 4mg; Carbohydrate: 13g; Dietary Fiber: 1g; Protein: 4g; Sodium: 389mg
Diabetic Exchanges: 1 starch

Preparation time: 10 minutes or less
Cooking time: 16 minutes or less
Total time: 26 minutes or less

Menu idea: I like serving these either with a soup-based meal such as Southwestern Vegetable Soup (page 72) from Busy People's Low-Fat Cookbook or at parties as an appetizer with an assortment of other appetizers.