1/8 tsp. black pepper, or to taste 2 Tbsp. extra virgin olive oil

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1 Lemony Greek Chicken Prep + Cook: 30 minutes # of Servings: 4 This flavorful stovetop chicken, inspired by a recipe from my friend Ginny Maycock, works for people of all ages. The onion topping can be served on the side so picky eaters can have plain chicken, while adventurous eaters can combine the flavors. Serve it with baked potatoes and with Roasted Brussels Sprouts and Cherry Tomatoes. 1 1/2-2 lbs. boneless, skinless chicken breasts or chicken cutlets 1/4 cup flour (use wheat/gluten-free if needed) 1 tsp. dried oregano 2 Tbsp. extra virgin olive oil Ingredients for side dish - Baked Potatoes 3-6 russet potatoes 1 tsp. extra virgin olive oil (optional) 1/2 tsp. salt (optional) 1 cup nonfat sour cream (optional) 1 yellow onion, halved and thinly sliced 1/2 lemon, juice only, about 2 Tbsp. 1/4 cup crumbled feta cheese 1/4 cup salsa (optional) 2-4 scallions, green parts only, thinly sliced, or use chives (optional) 1 Tbsp. butter Ingredients for side dish - Roasted Brussels Sprouts and Cherry Tomatoes 1 lb. Brussels sprouts, halved 1/2 tsp. kosher salt 1 pint cherry tomatoes, halved (2 cups) 1/8 tsp. black pepper, or to taste 2 Tbsp. extra virgin olive oil 1/4 lemon, juice only, about 1 Tbsp. (Start the potatoes and the Brussels sprouts first, if you are serving them.) Place the chicken between sheets of plastic wrap and flatten with a mallet or rolling pin (unless you are using cutlets, which are already thin). In a shallow bowl, combine the flour and 1/2 tsp. oregano. Dredge the chicken breasts in the flour mixture and shake off the excess. In a large nonstick skillet, heat 1 Tbsp. oil over medium heat. Add the chicken and cook it for 4-5 minutes per side until it is browned and just cooked through. Remove the chicken to a plate and cover to keep it warm. Raise the temperature to medium-high and, without cleaning the pan, heat the remaining 1 Tbsp. oil and add the onions. Cook the onions for 5-7 minutes until they start to brown. Stir in the lemon juice, remaining oregano, and cheese and cook for about 1 more minute. Transfer the onion mixture to a small serving bowl. Serve the chicken immediately, topped with the onions. Slow Cooker Directions: Combine the oregano, oil, onions and lemon juice in the slow cooker. Add the chicken, turning to coat (omit the flour). Cook on low for 5-6 hours or on high for 3-4 hours (if the chicken is very thin or you are using cutlets, cook it for the shorter time at either temperature). Top it with the feta during the last 5 minutes of cooking. (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Pound the chicken if necessary, dredge it in the flour/oregano mixture and refrigerate, halve and slice the onion, juice the lemon, crumble the cheese if necessary and refrigerate. Flavor Booster: Add 1/4 tsp. garlic powder and 1/4 tsp. black pepper to the flour and oregano mixture. Tip: Some fresh chicken products are plumped with saltwater or broth to make them juicier. Although this may sound appealing, you re paying for the weight of the liquid (in addition to the chicken) and may end up with chicken that s too salty, especially if you add additional flavoring like marinades or rubs. Look at the package before purchasing chicken and avoid products that list anything other than chicken in the ingredients. Serve with Baked Potatoes Pierce the potatoes in several places. To cook in the microwave: Cook the potatoes on high for about 10 minutes, flipping them once, until they are tender when pierced with a knife. If they are not done after 10 minutes, keep checking every 2 minutes. To bake: Preheat the oven to 400 degrees. For more flavorful skin, rub the potatoes with olive oil and sprinkle them with salt before baking. Place the potatoes directly on the oven rack and bake them for minutes, or until tender when pierced with a knife, turning them once. Slow Cooker Directions: Place the potatoes in your slow cooker. Cook them on low for 6-8 hours or until potatoes are tender. While the potatoes are cooking, make a sauce (optional) with sour cream, salsa, scallions or chives. Slice the potatoes in half and serve them topped with a thin layer of butter and with the sour cream sauce, if desired. Serve with Roasted Brussels Sprouts and Cherry Tomatoes Preheat the oven to 450 degrees. In a large bowl, toss the Brussels sprouts and the tomatoes with the oil and spread them on a large baking sheet, reserving the bowl. Sprinkle the salt and pepper evenly over the vegetables. Roast for 20 minutes or until the sprouts are nicely browned (the tomatoes will get very soft). Transfer them back to the bowl you used earlier, and top them with the lemon juice before serving. Copyright 2016 The Six O'Clock Scramble page 1 / 7

2 Nutritional Information Per Serving (% based upon daily values): Calories 310, Total Fat: 11g, 17%; Saturated Fat: 3g, 15%; Cholesterol: 105mg, 35%; Sodium: 220mg, 9%; Total Carbohydrate: 10g, 3%; Dietary Fiber: 1g, 4%; Sugar: 2g; Protein: 42g Nutrition with side dish(es): Calories 474, Total Fat: 17g, 26%; Saturated Fat: 5g, 19.75%; Cholesterol: 106mg, 35%; Sodium: 484mg, 20%; Total Carbohydrate: 37g, 12.5%; Dietary Fiber: 6g, 20.5%; Sugar: 7g; Protein: 47g Copyright 2016 The Six O'Clock Scramble page 2 / 7

3 Honey-Dijon Shrimp Prep + Cook: 15 minutes # of Servings: 4 Serving Size: about 2 cups My friend Annie Canby suggested this simple preparation for shrimp. If you prefer, grill the shrimp on skewers or broil them on a baking sheet, flipping them once. Serve it with sliced pears. 1 lb. fresh or frozen large shrimp (preferably US or Canadian farmed or wild shrimp), peeled and deveined 1/4 cup Dijon mustard (use wheat/gluten-free if needed) 1 Tbsp. extra virgin olive oil 2 Tbsp. honey Ingredients for side dish - Sliced Pears 3-4 pears 1 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) 1/4 tsp. black pepper 1 1/2 cups quick-cooking brown or regular white rice Defrost the shrimp (if using frozen) by soaking them in several changes of cold water for 5 minutes. Drain the shrimp thoroughly in a colander and pat them dry with a clean dishcloth. In a measuring cup, mix together the mustard, oil, honey, soy sauce and pepper. In a medium bowl, mix the shrimp and marinade together. If time allows, refrigerate it for 30 minutes or up to 12 hours. If not, proceed to the next step. Prepare the rice according to the package directions. In a medium nonstick skillet over medium heat, sauté the shrimp and sauce for 3-5 minutes, stirring frequently, until the shrimp become pink and opaque. (Meanwhile, slice the pears, if you are serving them.) Serve the shrimp and sauce over the rice. Do Ahead or Delegate: Defrost the shrimp if necessary, make the marinade and marinate the shrimp in the refrigerator, cook the rice. Flavor Booster: Add 1 tsp. hot chili oil to the marinade and use hot Chinese mustard instead of Dijon. Tip: When making the marinade for this dish, use the tablespoon to measure the olive oil first and then the honey. The oil will leave a slick residue on the tablespoon and help to keep the honey from sticking. Serve with Sliced Pears Slice the pears before serving. Nutritional Information Per Serving (% based upon daily values): Calories 450, Total Fat: 8g, 12%; Saturated Fat: 3g, 13%; Cholesterol: 170mg, 57%; Sodium: 790mg, 33%; Total Carbohydrate: 66g, 22%; Dietary Fiber: 2g, 8%; Sugar: 9g; Protein: 34g Nutrition with side dish(es): Calories 522, Total Fat: 8g, 12%; Saturated Fat: 3g, 13%; Cholesterol: 170mg, 57%; Sodium: 791mg, 33%; Total Carbohydrate: 85g, 28%; Dietary Fiber: 6g, 21%; Sugar: 24g; Protein: 35g Copyright 2016 The Six O'Clock Scramble page 3 / 7

4 Spaghetti with Lentil Bolognese Prep: 10 minutes Cook: 40 minutes Total: 50 minutes # of Servings: 8 Serving Size: about 2 cups I love the idea of making spaghetti sauce richer and healthier with lentils. This is a dish that is lovely the first night but gets even better with time. If you are feeling inspired you can sauté extra veggies with the onions and celery consider carrots, fennel, garlic or mushrooms. For a lighter option, serve the Bolognese over spaghetti squash or zucchini noodles instead of pasta. Serve it with a green salad with avocado, carrots and mozzarella cheese. 2 Tbsp. extra virgin olive oil 1/2 red onion, finely chopped (about 1 cup) 2 stalks celery, halved lengthwise and thinly sliced (about 2/3 cup) 12 oz. meatless crumble (such as Boca crumbles) or 1 lb. ground turkey or beef 1 cup dried brown lentils, rinsed (consider soaking the lentils all day or for at least 30 minutes to get them tender faster) 26 oz. red pasta sauce, or use 28 oz. canned tomatoes 1 tsp. dried oregano 1 tsp. dried basil 1/4 tsp. salt 2 Tbsp. balsamic vinegar 16 oz. whole grain spaghetti (use wheat/gluten-free if needed) 1/4 cup grated Parmesan cheese (optional) Ingredients for side dish - Green Salad with Avocado, Carrots and Mozzarella Cheese 1 small head lettuce, chopped, (6-8 cups) 1/4-1/2 cup shredded part-skim mozzarella cheese 1/2-1 avocado, peeled and diced 1/8-1/4 cup vinaigrette dressing, or dressing of your 1 cup shredded (matchstick cut) carrots (you can buy choice them pre-cut in bags) In a Dutch oven or a large stockpot, heat the oil over medium heat, and when it is hot, add the onions and celery and sauté them for about 5 minutes until they are translucent. Add the meatless crumble or meat and brown it for about 5 minutes, then stir in the lentils, pasta sauce, oregano, basil, salt and vinegar, bring it to a boil, cover it, reduce the heat and simmer it for minutes, stirring it occasionally, until the lentils are tender (check it after 20 minutes if you pre-soaked the lentils). (Meanwhile, prepare the salad, if you are serving it.) If the sauce gets too thick, add up to 1 cup of warm water or vegetable or chicken broth. Meanwhile, cook the spaghetti in salted water according to the package directions. Drain it and stir it into the sauce. Serve immediately, topped with the cheese, if desired, or refrigerate it for up to 3 days, or freeze it for up to 3 months. (Note: if you plan to refrigerate or freeze the sauce, the texture of the spaghetti will be best if you wait to cook it until you are ready to serve it.) Slow Cooker Directions: Omit the oil. Combine all ingredients except the spaghetti and cheese in the slow cooker, and cook on low for 8-10 hours (or all day) or on high for 4-5 hours. Serve the sauce over cooked spaghetti, topped with Parmesan cheese, if desired. (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Chop the onion, halve and slice the celery, soak the lentils (all day or overnight, if possible), combine the dry seasonings, prepare and refrigerate or freeze the sauce, cook the spaghetti and store tossed with a little oil to prevent sticking, grate the cheese if necessary and refrigerate. Flavor Booster: Add 1 Tbsp. tomato paste with the pasta sauce, season the dish with freshly ground black pepper or with crushed red pepper flakes. Tip: Want to make this recipe (and others during the week) come together faster? Spend a little time over the weekend chopping up the vegetables that you foresee needing for the week and stow them in the fridge. Then you ll have them at the ready for your meal prep, lunches and even impromptu salads or omelets. Serve with Green Salad with Avocado, Carrots and Mozzarella Cheese Toss the lettuce with the avocado, carrots, cheese and dressing, to taste. Nutritional Information Per Serving (% based upon daily values): Calories 285, Total Fat: 6g, 9%; Saturated Fat: 1g, 3.5%; Cholesterol: 2mg, 0.5%; Sodium: 605mg, 25%; Total Carbohydrate: 43g, 14.5%; Dietary Fiber: 14g, 53%; Sugar: 8g; Protein: 21g Nutrition with side dish(es): Calories 380, Total Fat: 12g, 18%; Saturated Fat: 4g, 14.5%; Cholesterol: 11mg, 3.5%; Sodium: 768mg, 31%; Total Carbohydrate: 50g, 16.5%; Dietary Fiber: 17g, 64%; Sugar: 12g; Protein: 24g Copyright 2016 The Six O'Clock Scramble page 4 / 7

5 Mexican Poached Eggs Prep + Cook: 25 minutes # of Servings: 6 I was inspired by an enticing recipe for baked Italian eggs that I saw on my friend Domenica Marchetti s blog, I wanted to try a similar idea with Mexican or Southwestern flavors to create a homey, healthy and easy dinner. Scramble recipe tester Nikki Wolf said, We ate this for dinner last night and I was happily surprised at how my kids dug in! They were eating before I had mine served! To turn this meal into huevos rancheros, fry the corn tortillas over medium heat in a skillet with about 1 tsp. butter or oil per tortilla until they are a little browned and puffy, coat the tortillas with refried beans, and top them with the poached egg mixture. Serve it with Crispy Honey Peanut-Oat Bites for dessert. 1 Tbsp. extra virgin olive oil 1 small yellow onion, diced 1/2 red bell pepper, diced 1/2-1 jalapeno pepper, to taste, seeded and finely diced 1 cup chunky salsa 1 cup tomato sauce or red pasta sauce Ingredients for side dish - Crispy Honey Peanut-Oat Bites 1/3 cup honey 1/3 cup natural peanut butter or other nut butter 1 Tbsp. butter or coconut oil 6 eggs 1/2 cup shredded Cheddar or Monterey Jack cheese 3/4 cup reduced-fat sour cream (optional) 2 Tbsp. fresh cilantro or flat-leaf parsley, finely choped (optional) 6 whole wheat or corn tortillas 1/4 cup vegetarian refried beans (Amy's is our favorite), or make your own as specified in the Do Ahead section (optional) 1 cup crisp rice cereal, such as Rice Krispies 1 cup old fashioned oats 1/4 cup chocolate chips or raisins (Prepare the dessert first, if you are serving it.) Heat the oil in a large heavy skillet over medium heat. Add the onions and peppers (both types), and sauté them until they are very tender and slightly browned, 5-7 minutes. Meanwhile, in a large measuring cup, combine the salsa and tomato sauce and crack the eggs into a medium bowl, trying to keep their yolks intact. When the vegetables are tender, add the salsa-tomato sauce mixture to the skillet, bring it to a low boil, and add the eggs (still trying to keep the yolks intact), topping them evenly with the cheese. Cover, reduce the heat, and poach the eggs over the simmering sauce for 6-10 minutes, until they are just firm. Top it with the sour cream and fresh herbs, if desired, and serve it immediately over or wrapped in the tortillas, coating the tortillas first with a couple of teaspoons of the beans, if desired. Slow Cooker Directions: Add the oil, onions, both types of peppers, salsa and tomato sauce to the slow cooker and stir to combine. Cook on low for 6-10 hours or on high for 3-4 hours. 30 minutes before serving, crack the eggs into a bowl, and gently pour over the simmering sauce. Replace the slow cooker lid and cook for 30 minutes more until the eggs are set. Top them with the cheese and serve as directed. Note: this will produce eggs with fully cooked yolks. If you prefer runny yolks, reduce the time to cook the eggs to approximately 15 minutes, and watch carefully for desired level of doneness. (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Dice the onion and bell pepper, seed and dice the jalapeño, beat and refrigerate the eggs, shred the cheese if necessary and refrigerate, chop the cilantro or parsley if using, prepare the refried beans if making your own. Flavor Booster: Use spicy salsa and/or spicy Jack cheese. Tip: Use a serrated spoon to seed the jalapeño pepper, and wear gloves or wash hands afterwards to avoid getting the hot pepper oil in your eyes. Serve with Crispy Honey Peanut-Oat Bites In a small saucepan over medium-low heat, combine the honey, peanut butter, and butter or coconut oil, and stir until smooth, 1-2 minutes. Remove it from the heat and stir in the rice cereal and oats. Let it cool for 1 minute and stir in the chocolate chips or raisins. Using two spoons, drop compact spoonfuls of batter onto a silicone or wax paper lined baking sheet (alternatively roll into balls using wet palms). Refrigerate until set, about 15 minutes. Keep refrigerated for up to 1 week. (Makes 18 cookies, adapted from Everyday Food magazine.) Nutritional Information Per Serving (% based upon daily values): Calories 253, Total Fat: 13g, 19.5%; Saturated Fat: 5g, 24.5%; Cholesterol: 196mg, 65.5%; Sodium: 754mg, 31.5%; Total Carbohydrate: 22g, 7%; Dietary Fiber: 2g, 6%; Sugar: 5g; Protein: 12g Nutrition with side dish(es): Calories 415, Total Fat: 20g, 30.5%; Saturated Fat: 7g, 36.5%; Cholesterol: 196mg, 65.5%; Sodium: 773mg, 32.5%; Total Carbohydrate: 44g, 14%; Dietary Fiber: 4g, 13%; Sugar: 17g; Protein: 16g Copyright 2016 The Six O'Clock Scramble page 5 / 7

6 Crispy Tofu Triangles with Fried Rice Prep + Cook: 30 minutes # of Servings: 6 I served this meal to vegetarians and Midwestern steak eaters (even an avowed tofu-hater from Texas) and all agreed it was delicious. You can use the same recipe for chicken tenderloins or breasts (or even steak!), if you are adamantly opposed to tofu. Serve it with additional steamed peas. 1 1/2 cups white or quick-cooking brown rice 16 oz. extra-firm tofu packed in water, drained 6 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) 2 Tbsp. pure maple syrup or honey 1 Tbsp. sesame oil 2 tsp. rice vinegar Ingredients for side dish - Steamed Peas oz. frozen peas 1/4 tsp. ground ginger 5 scallions, dark and light green parts, thinly sliced 2 Tbsp. peanut oil 1 egg 1 cup frozen peas 1/4-1/2 tsp. black pepper Cook the rice according to the package directions. Meanwhile, cut the tofu lengthwise from end to end (like cutting a deck of cards), making 3 even slices. Wrap those slices in a clean dish towel to absorb any excess water. Prepare the tofu: Combine 2 Tbsp. soy sauce, the maple syrup or honey, sesame oil, vinegar and ginger in the bottom of a flat baking dish that s large enough to hold the tofu in a single layer. Cut the tofu slices in half, then diagonally again into triangles. Add them to the dish with the marinade and flip them several times to coat with the sauce. Heat a large nonstick skillet over medium heat. Transfer the tofu and marinade to the skillet. Cook it, flipping occasionally, until the tofu is nicely browned on both sides, minutes in total. Transfer it to a serving plate and sprinkle it with about 2 Tbsp. scallions. Prepare the fried rice: When the rice is 5 minutes from done, heat the peanut oil in a large skillet over medium heat. Beat the egg and fry it in the oil, chopping it as it cooks, until it is well done. Add the remaining scallions and the peas and stir-fry them with the egg for 1 minute. (Heat the additional peas now, if you are serving them.) Add 3 cups of cooked rice, 4 Tbsp. soy sauce and the black pepper and toss it thoroughly. Serve it immediately with the tofu. Do Ahead or Delegate: Cook the rice, drain and cut the tofu, make the marinade and marinate the tofu, slice the scallions, beat and refrigerate the eggs, defrost the peas. Flavor Booster: Serve it with Asian sweet chili sauce or spicy chili garlic sauce. Tip: For all you not-yet-converts to tofu does tofu seem like a mysterious food to you? In short, tofu is soybean milk from mature white soybeans, which is boiled, curdled, and pressed, similar to cheese. I love it because it s high in protein, low in fat and takes on the flavor of whatever you marinate or cook it in. Serve with Steamed Peas Heat the peas in the microwave at full power for 2-4 minutes, or prepare them on the stovetop according to the package directions, cooking them a little less time than suggested so they don't get mushy. Nutritional Information Per Serving (% based upon daily values): Calories 340, Total Fat: 13g, 20%; Saturated Fat: 2g, 10%; Cholesterol: 35mg, 12%; Sodium: 620mg, 26%; Total Carbohydrate: 42g, 14%; Dietary Fiber: 3g, 12%; Sugar: 2g; Protein: 14g Nutrition with side dish(es): Calories 402, Total Fat: 13g, 20%; Saturated Fat: 2g, 10%; Cholesterol: 35mg, 12%; Sodium: 622mg, 26%; Total Carbohydrate: 54g, 18%; Dietary Fiber: 8g, 30%; Sugar: 6g; Protein: 18g Copyright 2016 The Six O'Clock Scramble page 6 / 7

7 Powered by TCPDF ( GROCERY LIST Produce 1 cup shredded (matchstick cut) carrots (you can buy them precut in bags) (3a) 7-9 scallions (1a)(5) 1 yellow onion (1) 1 small yellow onion (4) 1/2 red onion (3) 1/2 red bell pepper (4) 1/2-1 jalapeno pepper (4) 2 stalks celery (3) Meat and Fish 1 1/2-2 lbs. boneless, skinless chicken breasts or chicken cutlets (1) Shelved Items 1 1/2 cups quick-cooking brown or regular white rice (2) 1 1/2 cups white or quick-cooking brown rice (5) 16 oz. whole grain spaghetti (use wheat/gluten-free if needed) (3) 6 whole wheat or corn tortillas (4) 1 cup old fashioned oats (4a) 1 cup crisp rice cereal, such as Rice Krispies (4a) 1 cup tomato sauce or red pasta sauce (4) Spices 3/4 tsp. salt (1a)(3) 1/2 tsp. kosher salt (1b) 2 tsp. dried oregano (1)(3) Staples 1 Tbsp. butter (1a) 1 Tbsp. butter or coconut oil (4a) 8 Tbsp. + 1 tsp. extra virgin olive oil (1)(1a)(1b)(2)(3)(4) 2 Tbsp. peanut oil (5) 1 Tbsp. sesame oil (5) 2 Tbsp. balsamic vinegar (3) 1/8-1/4 cup vinaigrette dressing (3a) Refrigerated/Frozen Section 1/4 cup crumbled feta cheese (1) 1/2 cup shredded Cheddar or Monterey Jack cheese (4) * 1/4 cup grated Parmesan cheese (optional)(3) 1/4-1/2 cup shredded part-skim mozzarella cheese (3a) * 1 cup nonfat sour cream (optional)(1a) Try Use this promo code: GL30031 for $3 off of 3, 12 or 24 month subscription. TEAR OFF FOR A FRIEND! 1 pint cherry tomatoes (1b) 1 small head lettuce (3a) * 2 Tbsp. fresh cilantro or flat-leaf parsley (optional)(4) 1 lb. Brussels sprouts (1b) 3-6 russet potatoes (1a) 1/2-1 avocado (3a) 3/4 lemon (1)(1b) 3-4 pears (2a) 1 lb. fresh or frozen large shrimp (preferably US or Canadian farmed or wild shrimp) (2) 26 oz. red pasta sauce (3) * 1/4 cup salsa (optional)(1a) 1 cup chunky salsa (4) 2 tsp. rice vinegar (5) 1 cup dried brown lentils (3) * 1/4 cup vegetarian refried beans (Amy's is our favorite) (optional)(4) 1/4 cup chocolate chips or raisins (4a) 1 tsp. dried basil (3) 5/8-7/8 tsp. black pepper (1b)(2)(5) 1/4 tsp. ground ginger (5) 1/4 cup Dijon mustard (use wheat/gluten-free if needed) (2) 7 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) (2)(5) 2 Tbsp. + 1/3 cup honey (2)(4a) 2 Tbsp. pure maple syrup or honey (5) 7 eggs (4)(5) 1/4 cup flour (use wheat/gluten-free if needed) (1) 1/3 cup natural peanut butter or other nut butter (4a) * 3/4 cup reduced-fat sour cream (optional)(4) 16 oz. extra-firm tofu packed in water (5) 12 oz. meatless crumble (such as Boca crumbles) or 1 lb. ground turkey or beef (3) 1 cup oz. frozen peas (5)(5a) The above ingredients will make (1) = Lemony Greek Chicken, (1a) = Baked Potatoes, (1b) = Roasted Brussels Sprouts and Cherry Tomatoes, (2) = Honey-Dijon Shrimp, (2a) = Sliced Pears, (3) = Spaghetti with Lentil Bolognese, (3a) = Green Salad with Avocado, Carrots and Mozzarella Cheese, (4) = Mexican Poached Eggs, (4a) = Crispy Honey Peanut-Oat Bites, (5) = Crispy Tofu Triangles with Fried Rice, (5a) = Steamed Peas * - Includes ingredients that are optional. Copyright 2016 The Six O'Clock Scramble page 7 / 7