Some Secrets To A Great And Healthy Omelet

     Page Two Hundred Twenty-Seven.
     Making an Omelet? Here's just a few little hints.
     First of all, you can't skimp on the fat in the pan. Don't even try to reduce the fat content of this particular meal by adding less fat to the pan. All that'll happen is your omelet will be stuck to the skillet. You MUST use enough butter or oil. One thing you can do to make the omelet healthier is use a combination of fats. Reduce the amount of butter but then add some vegetable oil also. This combination will get the job done while reducing the saturated fat of the dish.
     Another way to make a healthier dish is to use fewer yolks. The yolks of the egg are where the fat and cholesterol are, so ease up on them if on a health oriented diet. I typically go with 3 whites to 1 yolk, tossing the other 2 yolks down the drain. This combination reduces the fat by 2/3, obviously, but I still eat a pleasantly yellow omelet. I also get a high protein meal as the whites contain all of that muscle building goodness.
     Finally, You can't cook up your veggies or meats while cooking your eggs. If adding veggies or meats like ham or salami, you should pre-saute them, then set aside and keep warm while cooking the eggs. Omelets cook really fast, way too fast to cook the other items. That's why the filler needs to be precooked. Another way to think about this is to remember that various foods cook at different rates. This is cooking 101 here. Eggs cook really fast, much faster than veggies. So... only add the hot veggies, meats or grated cheese for the last 30-40 seconds of the stove top time. That way you've timed everything together. 
     I bet I eat 5-7 omelets per week. Never boring and tres tasty!

On Making Chicken Pot Pie.

     Page Fifty-Seven.
     Way back on page fifty-two, I talked about Chicken Pot Pie.I implied that it's an ordeal and complicated to make. Believe it or not, it really isn't. In fact during the last few blogs, I have taught you how to do it, I just didn't tell you that I was teaching how to make Chicken Pot Pie because it sounds so intimidating.
     On page fifty-three, I instructed how to make the chicken; on fifty-four, the vegetables; on fifty-six, the sauce; and on fifty-two the crust. All of those recipes fit neatly together to make one casserole which feeds about eight people. While the chicken is in the oven, make the veggies. When both of those are finished, make the sauce, then put all that stuff into a large baking dish. Finish with the crust. Finally, put everything in the oven, 425 F. for 20-25 minutes or until the crust is light brown and the filling is bubbly. This is one of the most comforting foods in the history of comfort foods. And most kids will eat it. It is not low fat, but it is high protein and full of vegetables. Serve this with a green salad on the side and you have a very satisfying meal. Bone Appetite!