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

breadsticks per serving)
    SERVE WITH
    8 thin breadsticks, about
″ ×
9
″,
such as Alessi
Calories 50; total fat 1g (saturated fat 0g); protein 1g; carbohydrates 8g; fiber 0g; cholesterol 0mg; sodium 80mg; vitamin A 0%; vitamin C 0%; calcium 0%; iron 2%
Cheese Bundles

Calories 140; total fat 5g (saturated fat 3g); protein 13g; carbohydrates 8g; fiber 2g; cholesterol 20mg; sodium 410mg; vitamin A 50%; vitamin C 160%; calcium 30%; iron 4%
    3 tablespoons honey mustard
    ¼ teaspoon Louisiana hot sauce
    ¼ teaspoon curry powder
    16 medium leaves Boston or Bibb lettuce
    8 ¾-ounce reduced-fat mozzarella cheese sticks, cut in half lengthwise
    1 large red bell pepper, cut into thin strips (about 1½ cups)
    2 cups alfalfa sprouts
    16 toothpicks
     
In a small bowl, combine the mustard, hot sauce, and curry powder. Spoon equal amounts (about ½ teaspoon) of the mustard mixture down the center of each lettuce leaf. Place a halved cheese stick on the center of each, and top with pepper strips and sprouts. Roll the lettuce leaves and secure with the toothpicks.
     

COOK'S NOTE:
This is a great one for entertaining but can also be used as a side with a hot bowl of soup for lunch or dinner.
    Excellent source of vitamins A and C and calcium
Makes 16 bundles total
Serves 4
(4 bundles per serving)
Double-Stuffed Deviled Eggs

Calories 140; total fat 5g (saturated fat 1g); protein 12g; carbohydrates 11g; fiber 2g; cholesterol 110mg; sodium 370mg; vitamin A 4%; vitamin C 0%; calcium 4%; iron 6%
    8 large hard-boiled eggs, peeled and halved
    ½ 15.5-ounce can navy beans, rinsed and drained
    2 tablespoons light mayonnaise
    2 tablespoons fat-free sour cream
    1 to 2 tablespoons sweet pickle relish
    ½ to 1 teaspoon prepared mustard
    8 drops hot pepper sauce or to taste
    Paprika
     
Place four of the egg yolk halves in a blender or small food processor, discarding the remaining yolks. Add the beans, mayonnaise, sour cream, relish, mustard, and hot sauce; puree until smooth.
Spoon equal amounts of the egg mixture into each of the egg white halves; sprinkle evenly with paprika.
     

COOK'S NOTE:
Having trouble with your eggs breaking while cooking? Put the eggs in a saucepan, cover with
cold
water, and bring it to a boil. Reduce the heat and simmer 10 minutes. Eggs break when you add them to hot water.
     
Makes 16 deviled egg halves total
Serves 4
(4 egg halves per serving)

3
Lunches

    SOUPS
     
Chipotle Chicken and Hominy Chili Soup
Black Bean–Poblano Chili Soup
Smoked White Bean Soup
Fresh Basil, Tomato, and Navy Bean Soup
Chunky Ham and String Bean Soup
Creamy Shrimp and Corn Soup Bowls
Weeklong Lunch Soup
Curried Pumpkin Bisque
     
    SALADS
     
Shrimp Salad in Creamy Cocktail Dressing
Curried Chicken–Water Chestnut Salad
Tuna-Egg Salads on Greens
Chicken–Green Bean Pasta Salad and Blue Cheese
Protein Potato Salad
Mozzarella and Bean Salad
Chef's Chopped Salad
Chicken–Goat Cheese Spinach Salad and Raspberry Dressing
     
    HOT SANDWICHES
     
Flash-Fix Crunchy Tortilla Rounds
Salsa Verde Pork Tortilla Flats
So Sloppy Turkey Joes
Smoked Sausage Fryers
Ground Beef and Sausage Burgers
Easy Provolone, Basil, and Kalamata Paninis
Spring Greens and Swiss Chicken on English Muffins
Grilled Ham, Onion, and Rye
     
    COLD SANDWICHES
     
Country Herbed-Cheese Crostini
Lemon Vinaigrette Greens on Italian Bread
Avocado, Feta, and Sprout Pitas
Chicken-Almond Hoisin Wraps
Unwrapped Roast Beef and Blue Cheese Wraps
Hummus, Swiss, and Rye Crispbreads
Chipotle Chicken and Hominy Chili Soup

    with Creamy Country Coleslaw and Fresh Pineapple
Calories 340; total fat 8g (saturated fat 1.5g); protein 24g; carbohydrates 45g; fiber 7g; cholesterol 55mg; sodium 1,070mg; vitamin A 60%; vitamin C 170%; calcium 10%; iron 20%
    1 tablespoon extra-virgin olive oil
    ¾ pound boneless, skinless chicken breast, cut into ½-inch pieces
    1 14-ounce can reduced-sodium chicken broth
    ½ 15.5-ounce can hominy (or corn), rinsed and drained
    1 medium carrot, sliced thin