1 cup naturally sweetened applesauce (optional) Praeger's), sold frozen 1/2 cup nonfat or low fat sour cream (optional)

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1 Baked Chicken Romano Prep: 20 minutes Cook: 30 minutes Total: 50 minutes # of Servings: 4 This juicy and flavorful chicken takes advantage of those garden fresh herbs if you have some, or use frozen herbs instead, such as those from Dorot or Daregal. Serve it with potato or broccoli pancakes and sautéed greens with shredded carrots. 8 oz. sliced fresh mushrooms 1 tsp. minced garlic, (about 2 cloves) 1/4 1/2 yellow onion, finely diced (about 1 cup total) 3 plum tomatoes (also called Roma tomatoes), diced 1/4 cup fresh basil, oregano and/or thyme, any combination, chopped 1/4 tsp. salt 1/4 cup white wine, or use 1 lemon, juice only 1 1/2 lbs. boneless, skinless chicken breasts, cut in half crosswise (the short way) Ingredients for side dish Potato or Broccoli Pancakes (such as Dr. Praeger's) 1 pkg. potato or broccoli pancakes (such as Dr. 1 cup naturally sweetened applesauce (optional) Praeger's), sold frozen 1/2 cup nonfat or low fat sour cream (optional) Ingredients for side dish Sauteed Greens with Shredded Carrots oz. collard greens or kale, chopped 1/2 red onion, diced 1/4 tsp. salt 1 cup shredded (matchstick cut) carrots 1 2 tsp. apple cider vinegar, to taste 1/2 tsp. ground cumin Preheat the oven to 350 degrees. In a large skillet, heat the oil over medium heat. Sauté the mushrooms, garlic and onions for 5 minutes until the onions soften and the mushrooms start to shrink. Stir in the tomatoes, herbs, salt, and wine or lemon juice and cook it for about 2 more minutes. Put the chicken breasts in a flat baking dish with sides, just large enough to hold them in one layer. Pour the mushroom tomato sauce on top, and bake the chicken for minutes, until it is just cooked through. (Meanwhile, prepare the pancakes and the greens, if you are serving them.) Serve it immediately or refrigerate it for up to 3 days. Slow Cooker Directions: Lay the chicken in the bottom of the slow cooker, and top it with the mushrooms and onions. In a separate bowl, combine the remaining ingredients, and then pour into the slow cooker, covering the chicken. Cook on low for 6 8 hours or on high for 3 4 hours, until the chicken is cooked through. Serve it with a slotted spoon, being sure to scoop up some of the sauce and vegetables with the chicken. Do Ahead or Delegate: Slice the mushrooms if necessary, peel the garlic, dice the onion and the tomatoes, chop the herbs, cut the chicken and refrigerate, or fully prepare and refrigerate the dish. Flavor Booster: Add 1/4 tsp. red pepper flakes with the garlic and onions and season the cooked chicken with freshly ground black pepper to taste. Tip: When choosing chicken, boneless, skinless breasts are great for quick cooking. Just be careful not to overcook the breasts as this will make them overly firm and dry. You want them just cooked through in the thickest part or degrees when measured with a meat thermometer. Serve with Potato or Broccoli Pancakes (such as Dr. Praeger's) Heat the vegetable pancakes according to the package directions (you can use a toaster oven to heat them more quickly). Serve them hot, topped with sour cream and/or applesauce, if desired. Or, make The Scramble s Sweet Potato Pancakes (Hanukkah Latkes) from scratch. Serve with Sauteed Greens with Shredded Carrots Heat a large skillet over medium heat. Add the oil, and when it is hot, add the onions, carrots and cumin. Sauté them for 3 5 minutes until the onions are tender and just starting to brown. Wash and add the greens while they are still wet (if they are dry add 1/4 cup of water) and the salt, cover, and reduce the heat as necessary to steam the greens for 10 minutes or until they are tender. Uncover the pan, add the vinegar, and sauté for another 1 2 minutes, and serve. Calories 260, Total Fat: 7g, 11%; Saturated Fat: 1g, 5%; Cholesterol: 100mg, 33%; Sodium: 260mg, 11%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 2g, 8%; Sugar: 4g; Protein: 42g Nutrition with side dish(es): Calories 483, Total Fat: 20g, 30%; Saturated Fat: 3g, 12%; Cholesterol: 121mg, 40%; Sodium: 626mg, 27%; Total Carbohydrate: 33g, 11%; Dietary Fiber: 11g, 43%; Sugar: 7g; Protein: 46g Weight Watcher Points: 6 Weight Watcher Points(+Sides): 12

2 Creole Trout with Lemon Butter and Tarragon Prep + Cook: 20 minutes # of Servings: 4 I am honored that subscriber Alice Nolen of Mobile, Alabama, was willing to share her family s secret recipe for Southern style broiled trout. Alice and I lightened up the original recipe a bit for healthier palates, but it still has just the right amount of flavor for a wonderful family dinner. Serve it with quinoa and honey glazed carrots. 1 1/2 lbs. whole boned trout (ask the fishmonger to help you!) or trout fillets, or use catfish or Arctic char, or other boneless fillets 1 lemon 1 tsp. Creole seasoning, seasoning salt (such as Lawry's), or Old Bay seasoning 1 tsp. dried tarragon 4 tsp. butter, cut into 4 pats Ingredients for side dish Quinoa (or Couscous) 1 2 cup quinoa or couscous Ingredients for side dish Honey Glazed Carrots 1 Tbsp. butter 1 lb. carrot, sliced 1 2 tsp. honey 1/8 tsp. salt, or to taste (optional) (Start the quinoa first, if you are serving it.) Preheat the broiler and spray a 9 x 13 inch baking dish or a baking sheet with nonstick cooking spray. Put the fish (skin side down, if using whole trout) in the baking dish, and squeeze the juice of 1/2 lemon over the meat. Top them evenly with the Creole seasoning and tarragon. Cut the pats of butter in half and distribute them evenly on the fillets. (Start the carrots now, if you are serving them.) Place the fish under the broiler for 7 10 minutes until it flakes easily with a fork and is lightly browned on the edges. Serve it immediately, with additional lemon wedges on the side, if desired. Slow Cooker Directions: Cut the fillets, if necessary, to fit easily into slow cooker. Place each fillet on a separate piece of aluminum foil, then top with the lemon juice, seasonings and butter as directed. Fold the foil around the trout to create a packet, then place them in the slow cooker, stacking as needed. Cook on low for 8 10 hours or on high for 4 5 hours. Do Ahead or Delegate: Bone the trout, if necessary, juice the lemon. Flavor Booster: Use extra Creole seasoning and/or sprinkle a little bit of cayenne pepper or black pepper on top of the fish with the other seasonings. Tip: Creole seasoning, developed in Louisiana, is made from a blend of spices including cayenne pepper, paprika, garlic and onion powder. It is a delicious addition to many fish, meat, stews and rice dishes. Serve with Quinoa (or Couscous) Prepare the quinoa or couscous according to the package directions, making sure to rinse the quinoa with cold water before cooking it. (I use a fine metal strainer to rinse it.) Serve with Honey Glazed Carrots Heat the butter in a large heavy skillet over medium heat. Add the carrots and honey, and stir to coat the carrots. Sauté them, stirring occasionally, for 8 10 minutes until they are tender and slightly browned. (If they are getting too browned, reduce the heat.) Season the carrots with salt before serving, if desired. Calories 210, Total Fat: 13g, 20%; Saturated Fat: 5g, 25%; Cholesterol: 110mg, 37%; Sodium: 220mg, 9%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 36g Nutrition with side dish(es): Calories 467, Total Fat: 18g, 27%; Saturated Fat: 6g, 28.5%; Cholesterol: 113mg, 38%; Sodium: 314mg, 13%; Total Carbohydrate: 50g, 17%; Dietary Fiber: 6g, 24%; Sugar: 8g; Protein: 44g Weight Watcher Points: 7 Weight Watcher Points(+Sides): 14

3 Lentil Stew with Bacon Prep: 20 minutes Cook: 1 hour and 25 minutes Total: 1 hour and 45 minutes # of Servings: 6 Serving Size: about 1 3/4 cups This warm and cozy lentil stew is nourishing and tastes so wonderful, especially if you let the flavors meld overnight (but it s also delicious if you want to eat it right away). I was flattered when Scramble recipe tester Jennifer Grosman told me that she like this version more than the one she had tried from Martha Stewart! Serve it with crispy breadsticks and orange and grapefruit slices. 1 yellow onion, diced 3 carrots, thinly sliced 5 6 stalks celery, thinly sliced (1 cup total) 8 oz. bacon (turkey, pork or meatless), cut into thin strips 1 bay leaf 1 cup brown or green lentils, rinsed and drained, soaked overnight for faster cooking 4 cups water, chicken or vegetable broth 1/4 1/2 tsp. salt, to taste 1/8 tsp. black pepper, or to taste 2 Tbsp. red wine (optional) Ingredients for side dish Crispy Breadsticks 1 pkg. thin crispy Italian breadsticks Ingredients for side dish Orange and Grapefruit Slices 2 oranges 2 grapefruits In a medium to large heavy stockpot, heat the oil over medium heat. Add the onions, carrots, celery, bacon and bay leaf and sauté them, stirring occasionally, for 10 minutes until the onions are translucent. Add the lentils and the water or broth and bring it to a low boil. Cover and simmer it, stirring occasionally, for about 1 hour and 20 minutes, until the lentils are tender (check it after an hour if you soaked the lentils overnight). (Meanwhile, slice the fruit, if you are serving it.) Add the salt, pepper and wine (optional), and simmer it uncovered for about 5 more minutes. Take out the bay leaf and serve it immediately or, better yet, refrigerate it for a day or two to let the flavors meld. Slow Cooker Directions: Reduce the liquid to 2 3 cups, depending on whether you like you stew 'saucy' or more thick. Add all ingredients to the slow cooker and cook on low for 6 8 hours or on high for 4 5 hours. Do Ahead or Delegate: Dice the onion, slice the carrots and the celery, cut the bacon and refrigerate, soak the lentils, or fully prepare and refrigerate the dish. Flavor Booster: Serve it with seasoning salt (such as Lawry s, Old Bay or Tony Chachere s), hot pepper sauce and/or grated Parmesan cheese. Tip: Ever wonder why certain dishes, like stews and sauces taste even better the next day? Letting the food sit in the fridge for a day or so allows the seasonings and the oils better permeate the other ingredients (like the lentils and vegetables in this case). Serve with Crispy Breadsticks Serve it with thin crispy Italian breadsticks, alone or dipped in olive oil. Serve with Orange and Grapefruit Slices Cut the oranges and grapefruits into wedges for serving. Calories 230, Total Fat: 8g, 14%; Saturated Fat: 2g, 8%; Cholesterol: 25mg, 8%; Sodium: 560mg, 23%; Total Carbohydrate: 23g, 8%; Dietary Fiber: 11g, 44%; Sugar: 4g; Protein: 15g Nutrition with side dish(es): Calories 397, Total Fat: 10g, 14%; Saturated Fat: 3g, 8%; Cholesterol: 25mg, 8%; Sodium: 770mg, 32%; Total Carbohydrate: 59g, 20%; Dietary Fiber: 15g, 59.5%; Sugar: 15g; Protein: 20g Weight Watcher Points: 5 Weight Watcher Points(+Sides): 8

4 Spinach Ravioli with Creamy Yellow Squash Sauce Prep + Cook: 20 minutes # of Servings: 6 Serving Size: about 1 1/2 cups This recipe suggested by Scramble member Carla Geovanis of Madison, Wisconsin is unlike any other pasta I ve made. Andrew and I and our 10 year old guest Sophie (who had 5 helpings) couldn t get over how good it was! The sauce is so rich that it almost tastes like a cream sauce, but the main ingredient is actually ultra healthy squash! You might want to pull out your good china, because the result is so pretty and tasty that your family will feel like they are dining in a fine restaurant. Serve it with a Caesar salad. 1 Tbsp. butter 1 1/2 tsp. minced garlic, (about 3 cloves) 12 oz. frozen cooked winter squash, (take out several hours earlier if possible) 1/4 tsp. nutmeg 1/4 tsp. ground cinnamon Ingredients for side dish Caesar Salad 1 small head romaine lettuce, chopped or torn 1/4 cup grated Parmesan cheese 3/4 1 cup croutons or pita chips (optional) 2 Tbsp. reduced fat mayonnaise 2 Tbsp. extra virgin olive oil oz. spinach ravioli, preferably refrigerated or frozen 1 cup nonfat or low fat milk 2 tsp. brown sugar 1/2 tsp. salt 1/4 cup grated Parmesan cheese 1/2 tsp. minced garlic, (about 1 clove) 1/2 lemon, juice only, about 2 Tbsp. 1 tsp. Worcestershire sauce 1/2 tsp. anchovy paste In a medium saucepan, heat the butter and oil over medium heat. Once the butter is bubbling, add the garlic and sauté it for 30 seconds, then add the squash, the nutmeg and the cinnamon. Stir and flip the squash frequently until it starts to thaw and break it into smaller pieces as it gets softer. Meanwhile, heat water in a stockpot over high heat for the ravioli and once the water is rapidly boiling, add the ravioli and cook it according to the package direction. (Make the salad now, if you are serving it.) Heat the milk in the microwave for about 1 minute until it is warm. Once the squash has thawed completely, stir in half the milk and all the brown sugar. Once the milk has blended in with the squash sauce, add the rest of the milk, the salt, and the Parmesan cheese and stir frequently until the sauce is smooth. Drain and gently stir the ravioli into the sauce, and serve it immediately, or refrigerate it for up to 2 days. Slow Cooker Directions: Add all ingredients to the slow cooker, except the ravioli and Parmesan cheese. Cook on low for 8 10 hours (or up to 12 hours if desired), or on high for 4 5 hours. The Parmesan cheese may be added any time during the last 30 minutes of cooking, while you are boiling the ravioli. Serve it over the ravioli. Do Ahead or Delegate: Peel the garlic, defrost the squash, cook the ravioli and store tossed with a little oil to prevent sticking, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish. Flavor Booster: Add a pinch of cayenne pepper to the cinnamon and nutmeg to give it a kick and serve it with freshly ground black pepper. Tip: Winter squash, a mild, sweet flavored squash, is a powerhouse when it comes to carotenoids and vitamin C. In addition to making a delicious, comforting sauce for pasta, winter squash would be an excellent addition to many savory winter soups. Serve with Caesar Salad In a large bowl combine the lettuce, Parmesan cheese and croutons or pita chips (optional). To make the dressing, whisk together the mayonnaise, oil, garlic, lemon juice, Worcestershire sauce and anchovy paste. Toss the salad with the dressing just before serving it. Calories 302, Total Fat: 8g, 12%; Saturated Fat: 3g, 15.5%; Cholesterol: 32mg, 10.5%; Sodium: 462mg, 19%; Total Carbohydrate: 45g, 15%; Dietary Fiber: 2g, 9%; Sugar: 6g; Protein: 13g Nutrition with side dish(es): Calories 442, Total Fat: 18g, 27%; Saturated Fat: 5g, 25.5%; Cholesterol: 37mg, 12.5%; Sodium: 712mg, 29%; Total Carbohydrate: 55g, 18%; Dietary Fiber: 5g, 21%; Sugar: 8g; Protein: 17g Weight Watcher Points: 8 Weight Watcher Points(+Sides): 12

5 Cheese Quesadillas with Lime Pesto Prep + Cook: 25 minutes # of Servings: 8 Serving Size: 1 quesadilla These quesadillas have a terrific, mouth tingling flavor, and are so versatile. You can make some with just cheese or go very light on the filling for picky eaters. Serve the quesadillas with sliced avocados with lime. 1/2 yellow onion, finely diced 2 Tbsp. pesto sauce 1/4 lime, juice only, about 1 1/2 tsp. Ingredients for side dish Avocados with Lime 2 4 avocados 1/2 lime, juice only, 1 2 tsp. 1 1/2 cups shredded Monterey Jack cheese 2 cups cooked chicken, steak or fresh avocado, sliced (optional) 8 soft taco size flour or wheat tortillas 3/4 cup salsa, for serving (optional) 1/8 1/2 tsp. salt Heat the oil in a small skillet over medium heat. Sauté the onions until they are lightly browned, about 10 minutes. Preheat the oven to 300 degrees. Meanwhile, in a medium bowl, mix together the pesto, lime juice, cheese and meat or avocado (optional). When the onions are golden, add them to this mixture. Heat a large skillet (or two, to work faster) over medium heat. Add a tortilla to the pan, spreading a scoop of the filling on half of the tortilla. Fold the tortilla, and repeat with a second tortilla, so two quesadillas are cooking at once, with their curved edges facing the outside of the pan. (Slice the avocados now, if you are serving them.) After 3 5 minutes, when the bottoms of the tortillas are lightly browned and the cheese is starting to melt, flip them and lightly brown the second sides. When both sides are browned, remove the tortillas to a baking sheet and repeat with remaining tortillas and pesto lime mixture (keep the cooked quesadillas warm in the oven until they are all cooked). Slice the quesadillas in halves or quarters (a pizza cutter works well for this) and serve them with the salsa, if desired. Do Ahead or Delegate: Dice the onion, juice the lime, shred the cheese if necessary and refrigerate, slice the chicken or steak if using and refrigerate. Flavor Booster: Use Pepper Jack cheese and add chipotle flavored hot pepper sauce to the pesto mixture. Tip: If you don't have other uses this week for the remainder of the pesto, like tossing it with pasta or vegetables or spreading it on sandwiches, you can freeze it in an airtight container for up to two months. When our garden generates tons of basil during the summer, we make homemade pesto and freeze it until we need it. Serve with Avocados with Lime Peel and slice the avocados and sprinkle them with the lime juice and the salt (or mash the avocados, lime juice and salt to make guacamole). Calories 270, Total Fat: 13g, 20%; Saturated Fat: 5g, 26%; Cholesterol: 20mg, 7%; Sodium: 390mg, 16%; Total Carbohydrate: 28g, 9%; Dietary Fiber: 0g, 0%; Sugar: 1g; Protein: 11g Nutrition with side dish(es): Calories 414, Total Fat: 26g, 41%; Saturated Fat: 7g, 35%; Cholesterol: 20mg, 7%; Sodium: 397mg, 16%; Total Carbohydrate: 36g, 11%; Dietary Fiber: 6g, 24%; Sugar: 2g; Protein: 13g Weight Watcher Points: 7 Weight Watcher Points(+Sides): 12

6 GROCERY LIST Staples 4 tsp. + 2 Tbsp. butter (2) (2S) (4) 7 Tbsp. extra virgin olive oil (1) (1S) (3) (4) (4S) (5) 2 Tbsp. reduced fat mayonnaise (4S) 1 tsp. Worcestershire sauce (4S) 2 tsp. brown sugar (4) 1 2 tsp. honey (2S) 1 cup nonfat or low fat milk (4) 3 tsp. minced garlic (1) (4) (4S) Spices * 1 1/8 tsp. + 1/4 1/2 tsp.+ 1/8 1/2 tsp. salt (1) (1S) (2S) (3) (4) (5S) 1 tsp. Creole seasoning, seasoning salt (such as Lawry's), or Old Bay seasoning (2) 1 tsp. dried tarragon (2) 1 bay leaf (3) 1/8 tsp. black pepper (3) 1/4 tsp. ground cinnamon (4) 1/4 tsp. nutmeg (4) 1/2 tsp. ground cumin (1S) Meat and Fish 1 1/2 lbs. boneless, skinless chicken breasts (1) * 2 cups cooked chicken, steak or fresh avocado (optional) (5) 1 1/2 lbs. whole boned trout (ask the fishmonger to help you!) or trout fillets (2) 8 oz. bacon (turkey, pork or meatless) (3) Produce 1 lb. + 3 carrots (2S) (3) 1 cup shredded (matchstick cut) carrots (1S) 1 1/2 + 1/4 1/2 yellow onions (1) (3) (5) 1/2 red onion (1S) 5 6 stalk celery (3) 3 plum tomatoes (also called Roma tomatoes) (1) 1 small head romaine lettuce (4S) oz. collard greens or kale (1S) 1/4 cup fresh basil, oregano and/or thyme (1) 8 oz. sliced fresh mushrooms (1) 2 4 avocados (5S) 1 1/2 lemons (2) (4S) 3/4 lime (5) (5S) 2 oranges (3S) 2 grapefruits (3S) Shelved Items 1 2 cup quinoa or couscous (2S) 1 pkg. thin crispy Italian breadsticks (3S) * 3/4 1 cup croutons or pita chips (optional) (4S) 8 soft taco size flour or wheat tortillas (5) 4 cups water, chicken or vegetable broth (3) * 3/4 cup salsa (optional) (5) 1 2 tsp. apple cider vinegar (1S) 1/4 cup white wine (1) * 2 Tbsp. red wine (optional) (3) 1 cup brown or green lentils (3) 1/2 tsp. anchovy paste (4S) * 1 cup naturally sweetened applesauce (optional) (1S) Refrigerated/Frozen Section 1 1/2 cups shredded Monterey Jack cheese (5) 1/2 cup grated Parmesan cheese (4) (4S) * 1/2 cup nonfat or low fat sour cream (optional) (1S) 2 Tbsp. pesto sauce (5) oz. spinach ravioli (4) 1 pkg. potato or broccoli pancakes (such as Dr. Praeger's), sold frozen (1S) 12 oz. frozen cooked winter squash (4) The above ingredients will make (1) = Baked Chicken Romano, (1Sa) = Potato or Broccoli Pancakes (such as Dr. Praeger's), (1Sb) = Sauteed Greens with Shredded Carrots, (2) = Creole Trout with Lemon Butter and Tarragon, (2Sa) = Quinoa (or Couscous), (2Sb) = Honey Glazed Carrots, (3) = Lentil Stew with Bacon, (3Sa) = Crispy Breadsticks, (3Sb) = Orange and Grapefruit Slices, (4) = Spinach Ravioli with Creamy Yellow Squash Sauce, (4S) = Caesar Salad, (5) = Cheese Quesadillas with Lime Pesto, (5S) = Avocados with Lime, * Includes ingredients that are optional.