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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
When I buy chicken breasts, I remove the skin and put the number I need for a meal into a…
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To lower fat in recipes that call for 1-1/2 to 2 pounds ground beef, I use 3/4 pound extra-lean…
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