Cheddar and Green Onion Biscuits

Courtesy of Betty Crocker's Diabetic Cookbook

1 1/3 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground mustard
4 medium green onions, sliced (1/4 c)
1/2 c shredded reduced-fat cheddar cheese
3/4 c buttermilk
3 tbs canola or vegetable oil

1. Heat oven to 450. Spray cookie sheet with cooking spray. Mix flour, baking powder, salt, baking soda and mustard in medium bowl. Stir in onions and cheese.
2. Mix buttermilk and oil; stir into flour mixture until soft dough forms. Drop dough by 8 spoonfuls onto cookie sheet
3. Bake 9 to 11 minutes or until golden brown

Nutritional Info: 8 biscuits-140 calories, 1g fiber, 340mg sodium, 6g fat, 5g protein, 5mg cholesterol, 18g carbs

Hearty Multigrain Biscuits

Courtesy of Betty Crocker's Diabetic Cookbook

3/4 c whole wheat flour
1/2 c all-purpose flour
1/2 c cornmeal
3 tsp baking powder
1/2 tsp salt
1/4 c shortening
1/2 c quick-cooking or old-fashioned oats
3/4 c skim milk

1. Heat oven to 450. Mix flour, cornmeal, baking powder and salt in large bowl. Cut in shortening using pastry blender until mixture looks like fine crumbs. Stir in oats and just enough milk so dough leaves side of bowl and forms a ball.
2. Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2 inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Brush with milk and sprinkle with oats if desired.
3. Bake for 10 to 12 minutes or until golden brown.

Nutritional Info: 10 biscuits-150 calories, 2g fiber, 270mg sodium, 6g fat, 4g protein, 0mg cholesterol, 21g carbs

Savory Sweet Potato Pan Bread

Courtesy of Betty Crocker's Diabetic Cookbook

1 1/2 c uncooked shredded sweet potato (about 1/2 potato)
1/2 c sugar
1/3 c canola or vegetable oil
2 eggs or 1/2 c egg product
1 c flour
1/2 c whole wheat flour
2 tsp instant minced onion
1 tsp dried rosemary leaves, crumbled
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 tbs sesame seed

1. Heat oven to 350. Grease bottom only of round pan 9x 1 1/2 inches
2. Mix sweet potato, sugar, oil, and eggs in large bowl. Stir in remaining ingredients except sesame seed. Spread in pan, sprinkle sesame seed over batter.
3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.

Nutritional Info: 10 servings-215 calories, 2g fiber, 470mg sodium, 9g fat, 4g protein, 40mg cholesterol, 31g carbs

Oatmeal Pancakes with Maple-Cranberry Syrup

Courtesy of Betty Crocker's Diabetic Cookbook

1/2 c quick-cooking or old-fashioned oats
1/4 c all-purpose flour
1/4 c whole wheat flour
3/4 c buttermilk
1/4 c skim milk
1 tbs sugar
2 tbs canola or vegetable oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg or 1/4 c egg product

Syrup Recipe
1/2 c artificially-sweetened maple-flavored syrup
1/4 c whole berry cranberry sauce

1. Make Maple-Cranberry Syrup by heating ingredients over medium heat, stirring occasionally, until cranberry sauce is melted. Keep warm.
2. Beat remaining ingredients with hand beater or wire whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tbs milk)
3. Heat griddle to 375, pour 1/4 c batter onto hot griddle.
4. Cook pancakes until puffed and dry around edges. Serve with syrup

Nutritional Info: 12 servings-170 calories, 1g fiber, 480mg sodium, 7g fat, 5g protein, 35mg cholesterol, 23g carbs

Double-Berry Muffins

Courtesy of Betty Crocker's Diabetic Cookbook

1/4 c packed brown sugar
1/2 tsp cinnamon
1 c skim milk
1/4 c unsweetened applesauce
2 tbs canola or vegetable oil
1/2 tsp vanilla
1/4 c egg product
2 c flour
1/3 c granulated sugar
3 tsp baking powder
1/2 tsp salt
1/2 c fresh or frozen raspberries
1/2 c fresh or frozen blueberries

1. Heat oven to 400. Makes 12 muffins. Mix brown sugar and cinnamon; set aside.
2. Beat milk, applesauce, oil, vanilla and egg in large bowl with fork or wire whisk. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in raspberries and blueberries. Divide batter evenly among muffin cups. Sprinkle brown sugar mixture evenly over tops of muffins.
3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack.

Nutritional Info: 115 calories, 1g fiber, 240mg sodium, 3g fat, 3g protein, 20mg cholesterol, 30g carbs

Cinnamon-Raisin French Toast

Courtesy of Betty Crocker's Diabetic Cookbook

2 eggs plus 1 egg white or 3/4 c egg product
3/4 c skim milk
1 tbs sugar
1/2 tsp vanilla
8 slices cinnamon-raisin bread

1. Beat eggs, milk, sugar, and vanilla with hand beater until smooth: pour into shallow bowl.
2. Spray griddle with cooking spray; heat to 375. Dip bread into egg mixture, coating both sides. Cook about 4 minutes on each side or until golden brown.

Nutritional Info: Makes 8 slices-210 calories, 2g fiber, 270mg sodium, 5g fat, 10g protein, 110mg cholesterol, 33g carbs

Country Ham and Asparagus Bake

Courtesy of Betty Crocker's Diabetic Cookbook

1 1/2 c chopped fully cooked ham
1 med onion, chopped (1/2 cup)
1/4 c chopped bell pepper
1 pkg (10 oz) frozen asparagus or broccoli cuts
8 eggs or 2 cups fat-free cholesterol-free egg product
2 c fat-free milk
1 c all purpose flour
1/4 c grated Parmesan Cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried tarragon leaves
1 c shredded Cheddar cheese

1. Heat oven to 425. Generously grease bottom and sides of rectangular baking dish 13x9x2 inches. Sprinkle ham, onion, bell pepper and frozen asparagus in baking dish.
2. Beat eggs, milk, flour, parmesan cheese, salt, pepper, and tarragon with fore or wire whisk in medium bowl until smooth: pour over ham mixture.
3. Bake uncovered about 20 minutes or until knife inserted in center comes out clean. Sprinkle with cheddar cheese. Bake 3 to 5 min or until cheese is melted. Let stand 5 minutes before cutting.

Nutritional Info: Makes 8 servings-290 calories, 1g fiber, 780mg sodium, 15g fat, 22g protein, 250mg cholesterol, 19g carbs