Mini Pot Pies

Ingredients:

4 cans of small biscuits-10 count-store brand works great
2 cups cooked chicken breast, diced (canned chicken works great if you're short on time)
2 10.5 oz cans cream of chicken soup
2 10.5 oz cans cream of mushroom soup
1 2/3 cup shredded low-fat cheddar cheese
2 cups of frozen mixed vegetables
2 tsp oregano

Directions: 

Preheat oven to 350F. 

Separate biscuits and place each biscuit in a cup of a lightly greased 12-count muffin pan, pressing dough up sides to edge of cup. 

In a medium bowl, combine chicken, chicken soup, cream of mushroom soup, vegetables, 1 cup cheddar cheese, and oregano. 

Mix well.

Spoon chicken mixture into prepared biscuit cups. 

Top with remaining 2/3 cup of cheddar. 

Bake for 12-15 minutes or until golden brown. 

Remove from oven. 

Place pan on a wire rack and allow to cool for 2-3 minutes. Serve.
 

Potato-Topped Mini Meatloaves

Ingredients:

1     lb.  ground beef or turkey

1     pkg.  (6 oz.) STOVE TOP Stuffing Mix

1     cup  water

2     Tbsp.  A.1. Original Steak Sauce

6     oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3     cloves  garlic, minced

3     cups  hot mashed potatoes

1/4  cup  chopped fresh parsley

1     jar  (12 oz.) beef gravy, warmed

Directions:

HEAT oven to 375ºF.

MIX meat, stuffing mix, water and steak sauce; press into 12 muffin cups sprayed with cooking spray.
 
BAKE 20 to 25 min. or until done (160°F).
 
ADD cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.

Kraft Kitchens Tips

Healthy Living

Save 80 calories and 10 grams of fat including 4 grams of saturated fat per serving, by preparing with extra-lean beef, PHILADELPHIA Neufchatel Cheese and fat-free beef gravy.

Serving Suggestion

Serve with a mixed green salad and glass of fat-free milk to round out the meal!

 

Source: Kraft Foods