Omelets - It's what's for breakfast

I have taken to making omelets.  These little egg creations seem like a pretty simple concept, right?  RIGHT! hahaha.  I have made egg white omelets almost every morning for the last two weeks and I have yet to have a successful one turn out.  They are always tastey, just don't look like omelets.

On my first omelet, I threw the green peppers, tomatoes and mushrooms into my skillet with some olive oil at the same time I threw in my egg whites.  I sprinkled cheddar on after the egg set up some.  Believe it or not, this is the only omelet that actually resembled an omelet.  Well sort of.  BUT I realized my mistake upon that first crunchy bite. I should have sauteed the vegetables for a bit before putting in the egg & cheese.  Lesson learned.

On my second omelet and everyone since then, I have sauteed those little vegetables first.  I have found I like spinach and tomato the best.  However, I have yet to figure out how to flip that concoction so that the finished product looks like an omelet.  I usually end up just scrambling it all up and tossing it on my plate.  I figure, who am I trying to impress?  I am the only one eating it - usually.  I made Cory an omelet last weekend.  He was anxious to try one out. I made his with the whole egg versus just the egg whites and I threw in some sausage for him.  I am not so sure he is too excited about trying another one though.  He won't admit it but I don't think he cared for my omelet scramble! haha.

Now you may wonder what my daughter's part in this whole omelet making experience is.  Well, she thinks they look disgusting and wants to no parts of it.  She is a girl after my own heart though and has mastered the art of instant macaroni and cheese.

Our First Cooking Assignment - It's going to be a doozy!

Our family is starting a new fitness and nutrition program together.  One of the main factors in being successful with this program is following the nutrition guide.  This means we will have to prepare meals on a daily basis that revolve around this core nutrition philosophy.  Can you say difficult??  I am not very good in the kitchen, as I had mentioned earlier.  The bulk of my cooking comes from cans, boxes & frozen foods.  This is going to take serious planning and preparation.

Lauren mentioned her concerns about how this new program might affect our cooking adventure.  I had been worried about that myself.....until..... I decided that we could be adventurous in both aspects.  We can work on the food preparations for the program together and put that in our cooking adventure blog.  We will be preparing foods that require specific recipes.  Recipes that have ingredients I have never heard of before, much less know where to buy or how to cook.  Two birds with one stone.

So this weekend we will begin.  The first week of meals that need to be prepared are (listed in the order in which we will be eating them):

• Mushroom Omelet
• Chef Salad
• Salmon with a Lemon Dill Sauce
• Red Pepper Soup
• Shrimp Stir Fry
• Turkey with Gravy
• Butternut Squash Soup
• Chicken Scramble
• Chicken Salad
• Vegetable Soup
• Halibut with a Pesto Sauce
• Steak & Arugula Salad with a Balsamic Dressing
• Chicken Breast with a Honey Chile Sauce
• Spinach Scramble
• Turkey Burgers with Coleslaw and Gazpacho
• Swordfish with a Mango Ginger Sauce
• Island Pork Tenderloin Salad with a Cumin Vinaigrette
• Beef & Broccoli Stir Fry
• Miso Soup
• Cheese Scramble
• Tuna Salad
• Chilled Cucumber Soup
• Lemon Garlic Chicken
• Asparagus Soup

And of course various other foods that do not require much cooking.

CRAZY????  Absolutely.  That is a HUGE list.  My hope is to knock them out over the weekend with the help of Lauren and her dad.  Then we can separate our servings out for the week ahead of time for quick meals on weekdays.  Hold on tight because this is going to be a bumpy ride!