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Sprinkle each slice lightly with salt. Set aside 2 tablespoons of the shredded cheese; combine the re- maining cheese, broccoli, and onion. Place the tomato slices on a baking sheet and spoon the broccoli mixture onto the tomatoes. Sprinkle with the reserved cheese. Broil 7 to 8 inches from heat for 10 to 12 minutes, or until the cheese bubbles and the tomato slices are hot. Serves 6 Nutritional facts per serving Protein: 6.5 grams Carbohydrates: 6.6 grams Herbed Olives 2 cups unpitted ripe or green olives 2 small hot, dried red chilies 2 garlic cloves 2 tablespoons finely chopped celery leaves 2 tablespoons capers, drained 12 leaves rosemary l bay leaf l cup olive oil Place the olives in a jar, interspersed with all the ingredients except the oil. Pour in enough oil to cover. Cover the jar and shake well. Refrigerate 3 or 4 days before using; shake the jar several times during this period. Remove the garlic if the olives are stored for any length of time. Makes 3 cups Nutritional facts per serving Protein: o grams Carbohydrates: 1 gram Ham Roll-Ups 1 ounce thinly sliced ham 1 ounce square Cheddar or Swiss cheese Wrap the ham around the cheese squares. Serve with your favorite mustard for dipping. Makes1 Nutritional facts per serving Protein: 14 grams Carbohydrates: o grams Protein-Rich Appetizers and Snacks Crab-Stuffed Mushrooms 8-ounce package cream cheese, softened to room temperature 1 tablespoon chopped green onion Vi cup crabmeat, drained and flaked V2 teaspoon Worcestershire sauce Vi pound fresh mushrooms, cleaned, with stems removed 14 cup grated Parmesan cheese In a mixing bowl, combine all ingredients except for mushrooms and Parmesan cheese. Stuff mushrooms with crab mixture, mounding the tops slightly. Sprinkle with Parmesan cheese. Bake at 350° until filling is golden (about 20 minutes). 8 servings Nutritional facts per serving Protein: 2 grams Carbohydrates: 1 gram Beef Roll-Up 1 ounce roast beef, thinly sliced 1 stuffed green olive Wrap the beef around the olive and spear with a toothpick. Serve with Dijon mustard horseradish sauce. Makes 1 Nutritional facts per serving Protein: 7 grams Carbohydrates: 1 gram 156 TOTAL HEALTH RECIPES Avocado and Crabmeat Cocktail iavocado 1 6-ounce can crabmeat 3 scallions, finely chopped i tablespoon light mayonnaise l teaspoon olive oil Vi teaspoon salt Vi teaspoon pepper Vi teaspoon nutmeg Vi teaspoon paprika Chop avocado and add the crabmeat, scallions, mayonnaise, oil, salt, pep- per, and nutmeg. Mix and serve in a cocktail glass over ice, sprinkled with paprika. Serves 2 Nutritional facts per serving Protein: 14 grams Carbohydrates: 5 grams Spicy Grilled Shrimp 2 pounds medium-sized shrimp 1 teaspoon chili powder 1 tablespoon vinegar ]A teaspoon pepper i garlic clove, minced or mashed 1 teaspoon salt 1 teaspoon basil i tablespoon finely chopped fresh mint or 1 teaspoon dried mint % cup safflower oil Wash, shell, and devein the shrimp (or use about VA pounds frozen de- veined large shrimp; they need not be thawed).