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To cut some of the fat and calories in omelets, I bake the bacon in parchment paper-lined baking pans at 350° until crispy and drain on paper towels. Then I fix the omelets, using 1/4 cup egg substitute, a crumbled slice of bacon and a tablespoon of reduced-fat shredded cheese. It’s a satisfying “bacon and eggs” breakfast. Ruth T., Belmont, New Hampshire
If you’re patient, you’ll find that there are some good alternatives to the traditional fat…
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I have two tips for flavorful beverages. When serving punch for a party, cool it with an ice…
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