Egg White Omelets

Ever make a face when somebody says 'Egg White Omelet'? Try mine :)

ok, to get ready...

I spray my pan with Pam then add a little smart balance butter





Have all your ingredients ready:




My cat's love me when I make these, because they get the egg yolks.








Pour two egg whites into the skillet

Once the egg white begins to firm up, sprinkle a little chopped onion on one side





When the egg whites are firmed up to a certain degree, you should shake the skillet to make sure the omelet is not stuck to the pan. You may have to experiment with the temperature on your stove eye and practice some. It took me a while before I could do this consistently and with ease… On my current stove eye somewhere between 4 and 5 is the perfect temperature.

Then add a few spoonfuls of some previously micro-waved green giant creamed spinach





Add a slice of pepper jack cheese and fold over the omelet









If you are busy with other parts of a meal it is okay to set the skillet off the eye at this point as the omelet will continue to cook from the heat of the pan - the omelet is pretty much done but the pepper jack continues to melt.

Removing the omelet from the pan may also take you some practice. Make sure the omelet is not stuck to the pan, get your spatula under the omelet and take your pan to your plate and drag the omelet along with the spatula while tipping up your pan to facilitate the effort. Remember if you are cooking more omelets, and you dribble some buttery stuff down the outside edge of your pan… you’ll want to wipe that off the pan before placing the pan back on the stove… unless you like messy stove eyes lol… I don’t like to clean them myself. Also if you get any other bits of omelet left behind in the skillet and you are planning to make more omelets it is probably best to wipe out the pan with paper towels and begin again, with another spray of pam. If necessary, wash & dry the skillet and then begin again.

I garnished the omelet with a little shredded colby jack cheese, some real bacon bits, and a little fresh ground pepper.

This is one of my favorite egg white omelets but you can put anything you want in the omelet… experiment, and have fun. Our dinner last night was egg white omelets, frozen pancakes (microwaved), and thinly sliced apples.

They were so good I had to have another today. Today's egg white omelet was prepared the same but served with a frozen blueberry waffle cooked in the toaster oven and toast.

Last nights dinner - Indoor grilled Chicken w/gifts from the garden in December...

Ok this is the whole dinner, not just the chicken...

so anyway the Chicken was coated with balsamic vinaigrette salad dressing and then sprinkled with the california style garlic salt, fresh ground peppercorns and sea salt, then grilled indoors, for which you do need an indoor grill and a place next to a window or an exhaust fan of whatever kind.... you can see my ugly one behind/above the stove...



so once the chicken is almost done, and you don't want the outside to get any crunchier... I unplug the grill and put an aluminum foil tent over the chicken so it continues to cook for a little while - while I'm working on other stuff....



so I had baked potato's in the oven and I like mine with crunchy hulls so I cook them longer than most people do... :) - so anyway I went outside to see if there were any chives left for this year, and got the very last of them til they come back out next spring.... :) I love my chives, especially when they bloom - you can eat those blooms too :). so here's the potato's with the last of the fresh chives for this year



while I was out getting the chives I found some other goodies...
the parsley was surviving in spite of drought and neglect...



not only that, but there were green onions to be had...



now the last part was just a simple frozen green giant vegetable medley, done in the marvelous microwave and spooned right out of the package it was cooked in... :)



then I added a little bowl of ranch dressing dip, a green onion, and some fresh cut carrot sticks that I had been munching on while I cooked :)

and dinner turned out really great



oh yeah and a few sprigs of the surviving flat leaved italian parsley, I like it so much better than the curly variety :)

Corn Casserole

16 oz can cream corn
16 oz can whole kernal corn
1 cup sour cream
2 eggs slightly beaten
2 tsp. sugar
1 stick margarine, melted
1 pkg corn muffin mix (can use mexican style)
2 cups grated cheddar cheese (or 4 cheese mexican)

Combine corns, sour cream, & eggs. Add sugar and butter. Stir in muffin mix and half the cheese. Pour into large ungreased (I spray mine) casserole dish.

Bake at 350 for 35-40 minutes (depends on size of dish, if deep it can take up to an hour) until top is lightly brown. Remove from oven, top with remaining cheese, return to oven just long enough to melt cheese.

Shrimp and Pesto Pasta

Made it up as I went along...


Shrimp and Pesto Pasta
Prepare angel hair pasta and add a generous/to taste amount of fresh pesto.

Prepare bacon, set aside.

Heat precooked shrimp in butter.

Prepare a garlic white sauce with a dash of nutmeg in it.

Layer the Plate:

Start with the pesto noodles
Top that with white sauce.
Sprinkle a portion of shrimp on top of that.
Crumble bacon on top next
Chop a small/medium amount of fresh tomato
Sprinkle fresh grated parmesan over all.

enjoy

Stuffing Baked Chicken

3 boneless chicken breasts

1 stuffing mix (I used italian)

clove of garlic

1/3 c butter

tsp lemon juice or juice from 1/2 fresh lemon (optional)

salt, pepper

preheat oven to 350°

divide stuffing mix in half - set aside 1/2 (prepare other 1/2 as directed cutting other ing. by 1/2)

spray glass pan with pam, add butter and put pan in oven til butter melts, remove pan from oven, chop garlic into butter and add lemon juice if desired, dip both sides of chicken in butter and add to pan. Add salt and pepper (you could also add other herbs here - chopped fresh chives, a sprinkle of oregano...) sprinkle the chicken with the set aside stuffing mix and then sprinkle generously(but not too much) with the good(fresh - not the powdery kind) 3 cheese parmesan/romano/asiago kraft shredded cheese blend. Bake for 40 min to 1hr or more depending on the size of chicken pieces. I have also used bone in breasts before, works great just make sure you cook the chicken long enough. Add a salad, makes a great fairly easy dinner.

Note: I usually like this crunchy - hence no added water once it's all in the pan, If I am sharing with others or not wanting it so crunchy you can add some water up to the amount appropriate for 1/2 pack of stuffing

Chicken Ravioli Soup

I got this from a free walmart calendar. My version went like this: I started with a raw, frozen chicken breast in a small soup pot filled with water, cooked the chicken with a clove of chopped garlic and about 1 small sliced onion, added 1 cube of chicken bouillon, removed the chicken when cooked and pulled it into pieces and returned to the pot. Added two heaping tablespoons of vegetable dip & soup mix, brought to a boil, and added about 12 - 16 cheese ravioli's, turn down to about 3 not all the way to low to simmer til ravioli is done. Was good :)