Recipe #8: Skillet Supper w/biscuit topping

This is so easy!  Very much comfort food.  We are still struggling to get spring up and running in Minnesota, so we can still get by with these type of dishes.

I modified this recipe from one my mom and I made as a kid

2 Tbsp cooking oil (use if your meat is very lean)
1/2 cup chopped red pepper (this is a bet lower FODMAP than green pepper)                      1 lb ground beef, salt and pepper to taste
4 cups canned diced tomatoes
2 Tbsp white sugar
Brown hamburger and chopped peppers together in skillet in oil.  Brown completely.  Add tomatoes and sugar.  Simmer slowly while preparing the topping.

Topping:
2 cups GF flour (King Arthur)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 c canola oil
1 cup lactose free milk (Lactaid or Fair Life brand)
Sift flour, baking powder and salt together. Add oil to milk, stir together and then mix into the flour mixture.  Mix only enough to dampen all flour.  Drop dough by Tablespoon-fuls over hot meat mixture to cover.  Bake in hot oven (425 degree) about 20min or until topping is browned.

Skillet Supper w/biscuits

Author: ruthmfisher

I am Registered Dietitian who has a long love-hate relationship with food all my life. Starting out as a farm girl who loved to cook and eat-to an IBS/SIBO sufferer to a dietetics professional. This is my guide to eating grains and carbs without suffering and a tribute to my mother and grandmother along the way. It's kind of a "Julie and Julia" type of project to preserve my legacy of family recipes while adjusting them to meet my own dietary needs. View all posts by ruthmfisher