Potato SkinsAbout half of the spud's hunger-quelling fiber is in the skin.
Make Into potato crisps. Place peelings on a baking sheet and sprinkle with oil, salt, black pepper, and cayenne. Bake at 400°F until crisp, 10 to 15 minutes.
Apple PeelsThey contain nearly all of the fruit's quercetin, an antioxidant that helps ward off certain cancers, according to a study in Nutrition Journal.
Add To ham and cheese sandwich. Layer ham, thinly sliced apple peels, and grated Cheddar on a slice of whole grain bread, then broil until the cheese is bubbly.
Kiwi Fruit PeelsThey're rich in vitamin E and disease-fighting flavonoids.
Add To smoothies. Blend together 1 unpeeled kiwifruit, ? cup frozen strawberries,
1 cup orange juice, and ? cup plain yogurt.
Orange PeelsThey provide d-limonene, a compound that may protect against skin cancer.
Add To chili. Finely chop the peel and toss in 1 to 2 tablespoons with the beans, tomatoes, and spices.
Broccoli StalksA single one contains more than a day's worth of vitamin C.
Add To stir-fries. Peel the stalks—what's inside is almost as tender as asparagus and makes a delicious addition.
Carrot PeelsThe beta-carotene protects the eyes, skin, and immune system.
Add To meat loaf and burgers. Mix shredded carrot and carrot peel with lean ground meat to keep it from drying out.