Free THE 1,500-Calorie-a-Day Cookbook by Nancy S. Hughes Page B

WITH
    16 mini phyllo shells, baked according to the package directions
Calories 70; total fat 4g (saturated fat 0g); protein 0g; carbohydrates 4g; fiber 0g; cholesterol 0mg; sodium 50mg; vitamin A 0%; vitamin C 0%; calcium 0%; iron 4%
Mini Potato Bakers

Calories 150; total fat 4.5g (saturated fat 2.5g); protein 8g; carbohydrates 19g; fiber 2g; cholesterol 1mg; sodium 430mg; vitamin A 4%; vitamin C 40%; calcium 10%; iron 6%
    8 medium new potatoes, scrubbed and pierced in several places with a fork
    ½ cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
    ¼ cup real bacon bits
    2 medium green onions, chopped fine (¼ cup)
    teaspoon salt
     
Preheat the broiler.
Place the potatoes in a shallow, microwave-safe pan, such as a deep-dish pie pan, cover with plastic wrap, and cook on High 5 minutes or until tender when pierced with a fork. Cut each in half lengthwise.
Meanwhile, in a small bowl, combine the remaining ingredients and toss gently yet thoroughly to blend. Spoon equal amounts on each potato half, pressing down lightly to allow cheese mixture to adhere, and place on a cookie sheet; broil 4 inches or more from heat source, about 1 to 2 minutes or until cheese is melted and bubbly.
     

COOK'S NOTE:
You can try to flatten the underside of each potato half before topping so they don't roll.

TIME-SHAVER TIP:
Double the batch and save half for a great side dish the next night.
    Excellent source of vitamin C
    Good source of calcium
Makes 16 potato halves total
Serves 4
(4 potato halves per serving)
Pepperoni Bites

Calories 140; total fat 4g (saturated fat 2g); protein 10g; carbohydrates 15g; fiber 1g; cholesterol 20mg; sodium 470mg; vitamin A 4%; vitamin C 10%; calcium 10%; iron 6%
    ½ cup (2 ounces) finely grated Italian blend cheese or mozzarella
    ¼ cup finely chopped green bell pepper
    ¼ teaspoon dried oregano leaves
    teaspoon dried pepper flakes, optional
    24 garlic melba rounds
    24 small turkey pepperoni slices
     
Combine the cheese, bell pepper, oregano, and pepper flakes in a small bowl. Using a fork, toss gently yet thoroughly to blend.
Arrange 12 melba rounds on a microwave-safe plate. Top with 12 pepperoni slices. Spoon a rounded teaspoon of the cheese mixture on top of each round and microwave on High 10 to 15 seconds or until cheese melts. Repeat with the remaining rounds.
     

TIME-SHAVER TIP:
This speedy snack can be made even speedier if you combine the cheese mixture ahead of time and simply stack and microwave the rounds as needed. Double the recipe to keep plenty on hand; it's great for the kids or the workplace!
    Good source of vitamin C and calcium
Makes 24 snacks total
Serves 4
(6 snacks per serving)
Jalapeño Melts

Calories 150; total fat 6g (saturated fat 2g); protein 6g; carbohydrates 18g; fiber 3g; cholesterol 5mg; sodium 310mg; vitamin A 10%; vitamin C 35%; calcium 10%; iron 6%
    ½ cup (2 ounces) finely shredded mozzarella or reduced-fat sharp cheddar cheese
    12 small pitted ripe olives, chopped
    2 jalapeño peppers, seeded and chopped fine
    ¼ cup finely chopped red bell pepper
    24 reduced-fat shredded wheat crackers, such as Triscuits
     
In a small bowl, combine the cheese, olives, and peppers; toss gently yet thoroughly to blend. Spoon equal amounts on each of the crackers. Place half of the crackers on a microwave-safe plate and microwave on High for 45 seconds or until the cheese has melted. Repeat with the remaining crackers.
     

COOK'S NOTE:
For additional heat, use the seeds from one of the jalapeños.
    Excellent source of vitamin C
    Good source of fiber, vitamin A, and calcium
Makes 24 snacks total
Serves 4
(6 snacks per serving)
Pizza Pinchers

Calories 150; total fat 3.5g (saturated fat 2g); protein 8g; carbohydrates 20g; fiber 1g; cholesterol 10mg; sodium 470mg; vitamin A 4%; vitamin C 2%; calcium 10%; iron 6%
    1 11-ounce package refrigerated French bread dough
    ½ cup no-salt-added tomato sauce
    ¼ cup chopped fresh basil leaves
    teaspoon dried pepper