2 Tbsp. fresh mint leaves, chopped 1/2 Asian pear, diced

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1 Sizzling Korean Beef Marinate Time: 10 minutes Prep: 20 minutes Cook: 10 minutes Total: 40 minutes # of Servings: 6 Serving Size: 6 My son Solomon emphatically declared this 'Delicious!' and my daughter Celia said it was one of the best things I'd made in a while. Its ingredients are based on the Korean dish, beef bulgogi, which would traditionally be cooked on a hibachi grill, and wrapped in lettuce leaves. We served it over steamed brown rice, and with Orange-Ginger Glazed Carrots. 1 1/4-1 1/2 lbs. skirt steak 1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed) 1 Tbsp. sesame seeds 1 Tbsp. sesame oil 1 Tbsp. fresh ginger, grated 1 1/2 tsp. minced garlic, (2-3 cloves) 1/2 Asian pear, peeled and grated 1 yellow onion, halved top to bottom and thinly sliced Ingredients for side dish - Green Salad with Asian Pear, Crumbled Gorgonzola, and Fresh Mint 1 head butter lettuce or other soft lettuce 2 Tbsp. fresh mint leaves, chopped 1/2 Asian pear, diced 2-4 Tbsp. vinaigrette dressing, or dressing of your 2 Tbsp. crumbled Gorgonzola or blue cheese choice If time allows, freeze the raw steak for minutes so it's easier to thinly slice. Meanwhile, in a medium to large bowl, combine the remaining ingredients. Thinly slice the steak across the grain, and add it to the bowl with the marinade. Let it stand at least 10 minutes, or refrigerate it and marinate it for up to 24 hours. (Start the rice and the carrots right before you cook the beef.) Heat a large nonstick skillet over high heat. Add about ½ the steak, onions and marinade, and cook them, turning the meat often, for 3-4 minutes until it is browned. Transfer it to a serving bowl. Repeat with the remaining steak, onions and marinade until it is all cooked through. Serve it immediately, or refrigerate it for up to 3 days. Do Ahead or Delegate: Slice the steak, make the marinade and marinate the steak, slice the onion. Flavor Booster: Add ½ - 1 tsp. Asian chili garlic sauce to the marinade, or serve it on the side. Tip: Rubs and marinades not only add extra flavor to meat, but some marinades can also help tenderize the beef. Serve with Green Salad with Asian Pear, Crumbled Gorgonzola, and Fresh Mint Toss the lettuce with the pear, Gorgonzola or blue cheese, mint and the vinaigrette dressing or dressing of your choice. Nutritional Information Per Serving (% based upon daily values): Calories 190, Total Fat: 10g, 18%; Saturated Fat: 4g, 18%; Cholesterol: 45mg, 15%; Sodium: 470mg, 20%; Total Carbohydrate: 4g, 1%; Dietary Fiber: 1g, 4%; Sugar: 2g; Protein: 20g Nutrition with side dish(es): Calories 228, Total Fat: 12g, 21%; Saturated Fat: 5g, 23%; Cholesterol: 49mg, 23%; Sodium: 529mg, 25.5%; Total Carbohydrate: 7g, 3.5%; Dietary Fiber: 3g, 7%; Sugar: 5g; Protein: 21g Weight Watcher Points: 5 - Weight Watcher Points(+Sides): 6 Copyright 2015 The Six O'Clock Scramble page 1 / 5

2 Breaded Tilapia with Garlic-Lime Sauce Prep + Cook: 15 minutes # of Servings: 4 This light and delicate fish is great with Quick Steamed Artichokes with Lemon Butter Sauce, and spaetzle (German dumplings). 1/2 tsp. minced garlic, (about 1 clove) 1/2 cup white wine, or use a scant ½ cup vegetable broth mixed with 1 tsp. vinegar or lemon juice and 1/2 tsp. honey 1/2 lime, juice only, about 1 Tbsp. 1/2 cup flour (use wheat/gluten-free if needed) 4 tsp. butter Ingredients for side dish - Buckwheat (Kasha) 1-2 cup buckwheat (kasha) Ingredients for side dish - Roasted Asparagus 1 bunch asparagus, ends trimmed 1 Tbsp. extra virgin olive oil 4 tilapia fillets, (about 1 1/2 lbs.) 1/4 tsp. salt, or to taste 1/8 tsp. black pepper, or to taste 2 scallions, green parts only, thinly sliced 1/4 tsp. kosher salt 1/8 tsp. black pepper (Start the artichokes first, if you are serving them.) In a small bowl, combine the garlic, wine and lime juice. Set it aside. Put the flour on a shallow plate. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat (and start the spaetzle now, if you are serving it). Dredge the fillets in the flour, and add them to the skillet, pressing them to make sure the fish makes good contact with the pan. Season the tops of the fish with 1/2 of the salt and pepper. Cook the fish for 3 4 minutes per side, until it is lightly browned. After flipping it, season the second side with salt and pepper. Transfer the fish to a clean plate and cover it lightly to keep it warm. In the skillet that held the fish, melt the remaining 1 tsp. butter over medium heat. Add the wine mixture to the skillet and cook it at a low boil until it is thickened and reduced by half, about 2 minutes. Stir in the scallions after about 1 minute. Pour the sauce over the fish (you may want to leave some fish plain for picky eaters) and serve it immediately. Slow Cooker Directions: Combine the garlic, wine, lime juice and butter in the slow cooker (omit the flour). Sprinkle the fish with salt and pepper and add to the slow cooker, turning it over a few times in the sauce. Cook it on low for 7-8 hours or on high for 3 1/2-4 hours, sprinkle on the scallions 10 minutes before serving the fish. (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Peel the garlic, juice the lime, slice the scallions, combine the garlic, wine and lime juice. Flavor Booster: Serve the fish with fresh lime wedges and sprinkle it with fresh cilantro or parsley. Tip: When sautéing something delicate like fish, I use the largest spatula I can get away with. It makes it a little easier to flip the fish without running the risk of it falling apart. Serve with Buckwheat (Kasha) Prepare the buckwheat (kasha) according to the package directions, using 2-4 cups of water or reduced-sodium vegetable or chicken broth. Serve with Roasted Asparagus Toss the asparagus spears with the oil, salt and pepper. Roast them in a flat baking dish in a single layer at 450 degrees until they are tender and starting to brown, minutes. For a delicious alternative, top the asparagus with fresh lemon juice and grated Parmesan cheese after removing it from the oven. Nutritional Information Per Serving (% based upon daily values): Calories 120, Total Fat: 4g, 6%; Saturated Fat: 1g, 4%; Cholesterol: 55mg, 18%; Sodium: 50mg, 2%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 21g Nutrition with side dish(es): Calories 343, Total Fat: 9g, 12.5%; Saturated Fat: 2g, 7%; Cholesterol: 55mg, 18%; Sodium: 205mg, 8%; Total Carbohydrate: 41g, 13.5%; Dietary Fiber: 5g, 19.5%; Sugar: 2g; Protein: 30g Weight Watcher Points: 3 - Weight Watcher Points(+Sides): 10 Copyright 2015 The Six O'Clock Scramble page 2 / 5

3 Slow-Cooker Sweet and Smoky Corn and Pinto Bean Stew Prep: 10 minutes Cook: 6 hours Total: 6 hours and 10 minutes # of Servings: 10 Serving Size: about 1/2 cups This smoky, sweet stew has endless variations. It can be served over rice, inside of a tortilla, or simply in a bowl topped with Cheddar cheese or crushed tortilla chips. Now that I ve learned that there s no need to soak dry beans before cooking them, I m going to be making them a lot more often instead of using canned beans. Serve it with Apple Cheddar Cornbread. 16 oz. dry pinto beans, rinsed 16 oz. frozen roasted corn, or use regular frozen corn kernels 1 yellow onion, diced 2 medium white or sweet potatoes, peeled and chopped into 1-inch pieces (about 3 cups) 1/2 lb. smoked ham or soy chorizo, chopped 16 oz. medium or spicy salsa 6 cups water Ingredients for side dish - Sliced Apples 2-4 apples 1/4 cup honey (optional) 1 Tbsp. smoked paprika 1 tsp. minced garlic, (about 2 cloves) (can use Dorot frozen garlic) 1 chipotle pepper in adobo sauce, with a little of the sauce (optional) 1/2 tsp. salt 1 cup shredded sharp Cheddar cheese, for serving (optional) 1 cup tortilla chips, crushed, for serving (optional) Combine all of the ingredients except the cheese and chips in the slow cooker and stir. Cover and cook on low for 6 8 hours. (Prepare the cornbread about 30 minutes before the stew is ready.) Serve it immediately topped with the cheese and chips, if desired, or refrigerate it for up to 4 days. Do Ahead or Delegate: Dice the onion, peel and chop the potatoes (and if using white potatoes, store them covered with water to prevent browning), chop the ham or chorizo and refrigerate, peel the garlic, shred the cheese if necessary and refrigerate, crush the tortilla chips if using. Flavor Booster: Add 2 3 chopped fresh sage leaves to the stew, use the optional chipotle, serve the stew with hot pepper sauce, such as Tabasco. Tip: Did you make your dish a little too spicy? Don t assume it s inedible Try drizzling a little citrus on the food. The acid in lemons, limes and oranges can help balance the spice. Depending upon the dish, tomato juice or vinegar are also options to help turn down the heat. Serve with Sliced Apples Slice the apples. For a simple dessert, serve them with the honey for dipping. Nutritional Information Per Serving (% based upon daily values): Calories 270, Total Fat: 2g, 3%; Saturated Fat: 1g, 3.5%; Cholesterol: 12mg, 4%; Sodium: 705mg, 29.5%; Total Carbohydrate: 48g, 16%; Dietary Fiber: 10g, 40%; Sugar: 7g; Protein: 16g Nutrition with side dish(es): Calories 306, Total Fat: 2g, 3%; Saturated Fat: 1g, 3.5%; Cholesterol: 12mg, 4%; Sodium: 705mg, 29.5%; Total Carbohydrate: 58g, 19%; Dietary Fiber: 12g, 47%; Sugar: 14g; Protein: 16g Weight Watcher Points: 6 - Weight Watcher Points(+Sides): 7 Copyright 2015 The Six O'Clock Scramble page 3 / 5

4 Fusilli with Pistachio-Arugula Pesto Prep + Cook: 25 minutes # of Servings: 8 Serving Size: about 1 1/4 cups I admit it, I m a bit of a pesto fanatic, and I ve passed the gene onto our daughter Celia. While I think classic basil pesto is one of the most ingenious food creations of all time, I like to experiment with other nuts and flavors in pesto, like this version with pistachios, arugula and lemon. Arugula can be a little peppery, but baby arugula is milder. If it is still too peppery for your family, substitute baby spinach. Serve it with a sliced tomato, basil and mozzarella salad and with Blended Iced Mochas or Chococcinos for dessert. 16 oz. fusilli noodles, (use brown rice pasta for a glutenfree option) 1/2 cup shelled unsalted pistachio nuts, or use sunflower seeds, cashews or other nut or seed of your choice 5 oz. baby arugula, or use baby spinach 1/4 cup grated Parmesan cheese Ingredients for side dish - Honey Glazed Carrots 1 Tbsp. butter 1 lb. carrot, sliced 1/4 cup extra virgin olive oil 1/2 lemon, juice only, about 2 Tbsp. 1-2 cloves garlic, to taste 1-2 tsp. honey 1/8 tsp. salt, or to taste (optional) Cook the noodles in salted water according to the package directions until they are al dente, and reserve about 1/2 cup of their starchy cooking water before draining. Meanwhile, in a food processor or blender, pulse the pistachios and 2 packed cups of the arugula until they are finely chopped. Add the remaining ingredients and pulse until it is well blended but not too smooth (unless you prefer it that way). (Assemble the tomato salad now, if you are serving it.) Drain the noodles, toss them immediately with the remaining arugula and the pesto, slowly adding the reserved pasta water to thin the sauce as needed, and serve it immediately or refrigerate it for up to 48 hours. Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, grate the Parmesan cheese if necessary and refrigerate, juice the lemon, peel the garlic, make the pesto, or fully prepare and refrigerate the dish. Flavor Booster: Add 1/4 1/2 tsp. lemon zest to the pesto and/or serve the dish with freshly ground pepper. Tip: Arugula, a dark green salad leaf with a pleasantly peppery taste, is sometimes referred to as rocket, roquette, rugula or rucola. Arugula is at the height of its season during late spring and early summer and it's a great source of vitamins A and C and folic acid. 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. Nutritional Information Per Serving (% based upon daily values): Calories 325, Total Fat: 12g, 19%; Saturated Fat: 2g, 9.5%; Cholesterol: 3mg, 1%; Sodium: 53mg, 2%; Total Carbohydrate: 46g, 15.5%; Dietary Fiber: 3g, 12.5%; Sugar: 2g; Protein: 11g Nutrition with side dish(es): Calories 391, Total Fat: 14g, 21%; Saturated Fat: 3g, 13%; Cholesterol: 6mg, 2%; Sodium: 132mg, 5%; Total Carbohydrate: 60g, 20.5%; Dietary Fiber: 6g, 24.5%; Sugar: 10g; Protein: 12g Weight Watcher Points: 9 - Weight Watcher Points(+Sides): 11 Copyright 2015 The Six O'Clock Scramble page 4 / 5

5 Powered by TCPDF ( Broccoli and Chickpea Salad with Lemon Vinaigrette Prep + Cook: 20 minutes # of Servings: 8 Serving Size: about 1/2 cups This colorful salad, suggested by Scramble member Anne O Neill, is perfect to make a day or two ahead of a busy evening or bring to an informal gathering. It s Mediterranean ingredients are flexible you can add sliced kalamata olives, a finely chopped shallot or red onion, farro (an Italian grain), or even tuna. It is exactly what I love about a free-form salad. Lots of textures and flavors that add layers to each bite and make you want to go back for more, according to Scramble recipe tester Debbie Falkow. Serve it with warm Italian bread and olives. 1 large head broccoli, cut into florets 1 red bell pepper, chopped (1/4-inch pieces), or use 1/2 cup chopped jarred red peppers 1 1/2 cups chickpeas (garbanzo beans), canned or cooked 1 fresh flat-leaf parsley, chopped 1/4 cup chopped walnuts, lightly toasted or toasted pine nuts 4 scallions, thinly sliced (about 1/2 cup), or use red onion 1/4 cup extra virgin olive oil Ingredients for side dish - Whole Grain Bread 1 loaf whole grain bread 2 Tbsp. balsamic vinegar 1 lemon, juice only, about 1/4 cup 1/4-1/2 tsp. salt, to taste 1/8 tsp. black pepper 1 cup crumbled feta cheese 1/4 cup dried cranberries Steam the broccoli in the microwave or on the stovetop for 3 minutes until it is bright green. Let it cool for a few minutes and chop the broccoli into bite-sized pieces. In a large bowl, combine the broccoli, bell pepper, chickpeas, parsley, nuts and scallions. Meanwhile, in a large measuring cup, whisk together the oil, vinegar, lemon juice, salt and pepper. Toss the dressing with the ingredients in the bowl, then gently stir in the cheese and cranberries. Serve immediately or refrigerate it for up to 3 days. Do Ahead or Delegate: Cut and cook the broccoli, chop the bell pepper if using fresh, cook the chickpeas if necessary, chop the parsley, toast the nuts, slice the scallion, juice the lemon, prepare the salad dressing, crumble the feta cheese if necessary and refrigerate, or fully prepare and refrigerate the salad. Flavor Booster: Add the zest of the lemon, 1 minced garlic clove, and/or 1 tsp. Dijon mustard, anchovy paste or horseradish sauce to the dressing. Tip: While some fresh herbs are not as readily available (and often pricier) during the winter, parsley is generally available yearround. While thought of by many as a garnish, parsley is a great addition for everything from salads to seafood to smoothies. Parsley has a light clean flavor that can be used liberally in recipes, whereas some other stronger-tasting herbs (like thyme) require more restraint. Serve with Whole Grain Bread Warm the bread in a 300 degree oven for 5 8 minutes, if desired. Nutritional Information Per Serving (% based upon daily values): Calories 226, Total Fat: 14g, 21%; Saturated Fat: 3g, 16%; Cholesterol: 13mg, 4%; Sodium: 302mg, 13%; Total Carbohydrate: 20g, 1%; Dietary Fiber: 5g, 20%; Sugar: 7g; Protein: 9g Nutrition with side dish(es): Calories 336, Total Fat: 16g, 24%; Saturated Fat: 3g, 16%; Cholesterol: 13mg, 4%; Sodium: 482mg, 21%; Total Carbohydrate: 40g, 8%; Dietary Fiber: 8g, 32%; Sugar: 10g; Protein: 13g Weight Watcher Points: 6 - Weight Watcher Points(+Sides): 9 Copyright 2015 The Six O'Clock Scramble page 5 / 5

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