THE 1,500-Calorie-a-Day Cookbook (17 page)

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.
  

Excellent source of vitamin C

Good source of calcium

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.
  

Good source of vitamin C and calcium

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.
  

Excellent source of vitamin C

Good source of fiber, vitamin A, and calcium

1 11-ounce package refrigerated French bread dough

½ cup no-salt-added tomato sauce

¼ cup chopped fresh basil leaves

teaspoon dried pepper flakes

teaspoon salt

6 ¾-ounce reduced-fat mozzarella sticks

3 tablespoons reduced-fat or regular grated Parmesan cheese

• Preheat the oven to 400°F. Coat a nonstick baking sheet with cooking spray.
  
• On a clean work surface coated with cooking spray, roll out the French bread dough into a 12″ × 14″ rectangle. Using the back of a spoon, spread the tomato sauce evenly over the dough. Sprinkle evenly with the basil, pepper flakes, and salt.
  
• Cut the dough in half lengthwise and line up three of the cheese sticks on top of one of the dough strips to form a long roll. Repeat with the remaining cheese sticks on the other dough strip. Gently roll up the dough to make two 14-inch logs, placing the seam side down.
  
• Using a serrated knife, cut each log into four pieces. (This may be a little messy at this point.) Pinch the ends of the dough with your fingertips to seal. Using a flat spatula, place the logs about 3 inches apart on the prepared baking sheet. Bake on the center rack 10 minutes or until golden. Sprinkle evenly with the Parmesan cheese.