Source: dLife

Tuna and veggies transformed into yummy biscuits.

Servings

12 oz Fish, tuna, light, unsalted, canned, with water, drained , flaked
1 cup Peas, green, sweet, frozen , thawed
10.75 oz cream of mushroom soup, condensed, low sodium
1 butter flavored cooking spray
0.67 cup nonfat dry milk powder
0.75 cup cold water
0.75 cup reduced fat baking mix
1 tsp dried parsley
0.33 cup low fat cheddar cheese, shredded

1 Cook the tuna, peas, and mushroom soup in a skillet sprayed with butter-flavored cooking spray over medium heat, stirring occasionally.
2 Meanwhile, mix together the dry milk powder and water in a mixing bowl. Then stir 1/2 a cup of this mixture into the tuna mixture in the skillet.
3 Lower the heat and let simmer while preparing the biscuits.
4 Add the baking mix, parsley flakes, and Cheddar cheese into the mixing bowl with the remaining 1/3 cup milk mixture. Mix well.
5 Using a tablespoon as your guide, drop the biscuit mixture onto the tuna mixture to form 6 biscuits.
6 Cover, continue simmering for 15 minutes, and then divide into 6 servings.

To thaw peas quickly, place them in a colander and rinse under hot water for one minute.