It's not just the veg -- the peelings are good for you, too

I love veg and fruit peelings. I have great memories of nicking my nuckles while peeling mountains of potatoes in the kitchen with my mom and grandma while getting ready for Jewish holidays. In those days, we put the peelings in the trash; now, I compost them and reuse their nutrients in my garden.

Apparently there's another way to get the most out of your produce -- use the peels in preparing dishes or prepare them on their own. Prevention Magazine has a neat article up on how to sneak peels -- and nutrients -- into your food. Click here for the whole story -- check out the sample below.

Potato skins

Why: About half of the spud's hunger-quelling fiber is in the skin.
How: Make 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.