Cowboy Pot Pie

1 Pound Ground Turkey
1/2 Cup Chopped Onion
1/2 Cup Chopped Green Bell Pepper
1 (16 oz.) Can Pinto Beans, rinsed and drained
1 (8 oz.) Can Hunt's Tomato Sauce
2 teaspoons Chili Seasoning
1 Tablespoon Brown Sugar Twin
1 (7.5 ounce) Can Pillsbury Refrigerated Buttermilk Biscuits
1 teaspoon Dried Parsley Flakes
3 Tablespoons Fat Free Shredded Cheddar Cheese

Preheat oven to 375 degrees. Spray and 8X8 inch baking dish with cooking spray. In a large skillet sprayed with cooking spray, brown meat, onion, and green pepper. Stir in pinto beans, tomato sauce, chili seasoning, and brown sugar twin. Bring mixture to a boil, then spread hot mixture into prepared baking dish. Separate biscuits and cut into 4 pieces. Evenly place biscuit pieces over meat mixture. Sprinkle parsley flakes over biscuits. Top with Cheddar cheese. Bake for 15 to 20 minutes or until biscuits are golden brown. Place baking dish on a wire rack and let set for 5 minutes. 

Serves: 6
Per Serving: 282 Calories; 7g Fat (23.0% calories from fat); 21g Protein; 33g Carbohydrate; 4g Dietary Fiber; 60mg Cholesterol; 953mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 0 Fat. WWP: 5 (www.AimeesAdventures.com)