Breads
Sample Recipes from Ya' Want Fries With That?

Corn Souffle

15 oz can creamed corn
1 c. frozen corn
4 oz light cream cheese
2 egg whites
1 box jiffy corn bread mix

Combine corns and cream cheese in small skillet and heat until cream cheese has melted. Remove from heat; cool. Add egg whites and corn bread mix. Pour into 8x8 pan sprayed with cooking spray. Bake at 375* for 20-30 minutes.

Yield: 8 servings= 169 Calories; 5g Fat (25.4% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 367mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates

2 Cheese Biscuits

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup skim milk + 1 tablespoon skim milk
1/4 teaspoon sugar
1 1/2 tablespoons light margarine
1 ounce light cream cheese
1/4 teaspoon cream of tartar
2 teaspoons baking powder
1/4 teaspoon salt
2 ounces asiago Cheese, finely chopped

Combine flours, milk, sugar, margarine, cream cheese, cream of tartar, baking powder, and salt. Knead in the bowl. Fold in asiago. Form into 9 biscuits and bake on cookie sheet sprayed with cooking spray at 450* for 10 minutes.

Yield: 9= 91 Calories; 3g Fat (33.9% calories from fat); 4g Protein; 11g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 291mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Pepperoni Bread
1 loaf (1 lb.) unsliced french bread    
1 1/2 c. (6 oz) shredded reduced fat mozzarella cheese
3 TB. Light margarine, melted                  
3 oz. sliced turkey pepperoni           
3 TB. minced fresh parsley

Cut loaf of bread in half widthwise; cut into 1 in. slices, leaving slices attached at bottom.  Brush with butter on both sides of each slice.  Arrange pepperoni between slices; sprinkle with cheese and parsley.  Place on an ungreased baking sheet.  Bake at 350* for 12-15 mins or until cheese is melted. 
Yield: 24 slices= 85 Calories; 3g Fat (29.7% calories from fat); 5g Protein; 10g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 253mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Fat.

Rustic Herb Bread
2 cups flour, all-purpose                      
1 TB Splenda
1/2 c. reduced fat cheddar cheese      
2 Tsp. Baking powder
1/2 teaspoon baking soda                    
1/2 teaspoon salt
1/2 teaspoon dried thyme                    
1/2 teaspoon dill weed
2 teaspoons light margarine                 
1 egg
1/3 cup fat free sour cream                
1/2 cup skim milk
1 teaspoon dried chives                       
½ tsp. Rubbed sage

In a large bowl, combine flour, cheese, Splenda, baking powder, baking soda, salt, sage, thyme, dill weed, chives.  Cut in butter until mixture resembles fine crumbs.  In another bowl, whisk the egg, sour cream and milk.  Stir into dry ingredients until just moistened.  Spoon into 9 in. round baking pan coated with cooking spray.  Bake at 400* for 20-25 mins. 
Yield: 8 servings= 151 Calories; 2g Fat (11.2% calories from fat); 7g Protein; 26g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 411mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Mexican Cornbread
1 c. yellow cornmeal
onion to taste
1/2 c. white flour               
2 jalapeno peppers, minced
1 tsp. baking powder             
6 oz reduced fat cheddar cheese
2 TB Splenda                     
1/2 c. egg substitute
1/2 c. corn                      
1 (4oz) can green chilies
1/2 c. bell pepper, diced

Preheat oven to 350*.  Combine cornmeal, flour, baking powder, and Splenda in a medium bowl.  In a large bowl, combine the remaining ingredients.  Stir in the cornmeal mixture.  Pour into an 8x8 pan and bake until browned, about 35-40 mins. 
Yield: 9 servings= 150 Calories; 3g Fat (19.7% calories from fat); 9g Protein; 21g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 199mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

White Chocolate Cranberry Loaves
18 ¼ oz white cake mix            
¾ c. unbleached flour              
1 large egg
2 large egg whites
¾ c. water
½ c. orange juice
1 tsp orange peel                     
2 TB unsweetened applesauce
1 c. fresh cranberries  
1 c. white chocolate chips

Preheat oven to 350*.  Prepare 2 loaf pans with cooking spray.
Mix cake mix, flour, and orange peel.  Add egg, egg whites, water, orange juice, and applesauce.  Fold in cranberries and white chocolate chips.  Spread batter evenly between the two pans.  Bake for one hour or until toothpick inserted in the middle comes out clean. 
Yield: 24 servings= 167 Calories; 5g Fat (28.5% calories from fat); 3g Protein; 27g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 164mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.