Do You Ask For a Doggie Bag? An Easy Way to Reduce Food Waste

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1 Do You Ask For a Doggie Bag? An Easy Way to Reduce Food Waste Have you ever been in this situation? You re out at a great restaurant with friends and you re sharing a bunch of small plates. You ordered too much food and there s still about half a portion of that delectable cauliflower with peas that you were just too full to finish. There are also a few slices of that chicken that would go so well with the cauliflower for lunch tomorrow. But you feel a little funny requesting a to-go box when you re out with friends. Who would get the leftovers? Would they think you re gross taking home leftover food from plates you all shared? It s one thing to request a doggie bag if you re out with your family - that s easy. But many people find it embarrassing or tacky to do so when out with a group. I know I ve felt that way in group situations, and have sometimes left perfectly good food sitting on the table because I felt embarrassed to take it home or didn t want to haggle over who would take what home after an evening out. What a waste! Taking home leftovers from restaurants is an excellent way to reduce food waste and save money, plus save yourself a little effort making lunch or dinner the next day. Restaurant portions are often too large and sometimes we get carried away and order too much of it, especially when dining with others. Here are a few solutions to reduce restaurant plate waste that we all can consider: 1) Reduce over-ordering: Order a few dishes and then wait to see if you still want to order more food. 2) Pre-pack leftovers: Consider packing up half of your dish before you overeat. 3) Be sly: Subtly ask the server to pack up the leftovers and then offer them to your dining companions first. If they don t want them, they re yours. (I find it helps to tell my friends that I can t stand to see food go to waste so I want one of us to take them home. Invariably they agree with me, and we were just being shy about it.) 4) Do it yourself: Consider sticking your own to-go container(s) in your bag for the restaurant to use to pack up leftovers. This cuts down on packaging waste, too. (This might be too much for some of us to contemplate doing in a social group, so maybe best saved for family outings.) 5) Talk it up: As the meal comes to a close, talk up all the good ways you can imagine using the leftover food during the next few days. That s probably all it will take for them to get on board, and then you can split the remains. If they don t bite the bait, then the whole thing is yours, guilt free. When I asked friends on social media if they are ever hesitant to take home food from restaurants I was surprised and heartened - by how many of them had absolutely no problem with it. There should be no shame or ick factor associated with doggie bags. Leftovers rule and they help reduce waste. It's a win-win, according to Washington, DC based food writer, Nevin Martell. I can t imagine it being embarrassing. It s a great way to enjoy a delicious meal a second time, said dietitian Jill Weisenberger of Food and Nutrition Solutions in Newport News, VA. Never! Just did it at a fancy business dinner. I was proud not to let the delicious ribeye go to waste!, reported Phillip Johansen of Santa Barbara, CA. After writing this and discussing this with my community, I m emboldened to be even better about taking home uneaten food when we go out with friends. So what about you? Could you be better about reducing your food waste at restaurants or in other parts of your life? Please share your commitment or thoughts here. Copyright 2016 The Six O'Clock Scramble page 1 / 7

2 Carpool Chicken Marinate Time: 60 minutes Prep: 15 minutes Cook: 30 minutes Total: 1 hour and 45 minutes # of Servings: 8 This moist and colorful chicken, suggested by Scramble member Jessica McMaken of Denver, Colorado, is a snap to throw together on a busy night. You can get it ready hours before dinner (or before you have to drive the carpool) and refrigerate it until it s time to bake. Use any vegetables you like instead of those I ve suggested, such as asparagus, artichoke hearts or potatoes. Serve it with gnocchi (Italian potato dumplings). 1 1/2-2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces, or use shrimp or extra-firm tofu packed in water 1 red or orange bell pepper, diced 1 yellow bell pepper, diced 1 zucchini or yellow squash, diced 1 small yellow onion, chopped Ingredients for side dish - Gnocchi (Italian Potato Dumplings) 16 oz. gnocchi (potato dumplings, sold with fresh or dried pastas or frozen) 1-2 Tbsp. extra virgin olive oil 8 oz. balsamic vinaigrette dressing, store-bought or homemade (see recipe below) 1/2 tsp. dried oregano 1/2 tsp. dried parsley or basil 1/4 tsp. garlic powder 1/2 cup grated Parmesan cheese, for serving (optional) Preheat the oven to 350 degrees (unless you plan on marinating the chicken for a while). Put the diced chicken and vegetables in a 9 x 13-inch baking dish. Drizzle the dressing and spices over everything and gently stir it to coat evenly. (Refrigerate for 1-24 hours, if desired, or bake immediately.) Bake for 30 minutes, stirring once after 20 minutes. (Meanwhile, prepare the gnocchi, if you are serving it.) Sprinkle the Parmesan cheese over the dish before serving (optional). Serve it immediately or refrigerate it for up to 3 days. To make Orange-Balsamic Vinaigrette Dressing: Thoroughly whisk together 1/4 cup olive oil, 1/8 cup orange juice, 1/8 cup balsamic vinegar and 1 Tbsp. Dijon mustard. Add 1 Tbsp. of chopped fresh herbs, if desired. Slow Cooker Directions: Combine all the ingredients except the cheese in the slow cooker and cook on low for 6-7 hours or on high for 3-3 1/2 hours. Sprinkle the Parmesan cheese over the dish before serving (optional). (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Cut and refrigerate the chicken, dice the bell peppers and zucchini chop the onion, prepare the dressing if making your own, combine the dry seasonings, grate the cheese if necessary and refrigerate, combine all the ingredients and refrigerate, or fully prepare and refrigerate the dish. Flavor Booster: Stir in a handful of fresh basil or other fresh herbs once the chicken has cooked. Season with freshly ground black pepper. Tip: As is the case with many meats, the longer this recipe marinates, the more flavorful it becomes. I have prepared this dish right after my kids have walked out the door for school in the morning. By the time I bake it at dinnertime, it has soaked up so much flavor from the dressing and herbs. Serve with Gnocchi (Italian Potato Dumplings) Cook the gnocchi according to the package directions. Drain and toss it with the oil. Nutritional Information Per Serving (% based upon daily values): Calories 237, Total Fat: 13g, 19%; Saturated Fat: 3g, 11.5%; Cholesterol: 55mg, 18.5%; Sodium: 208mg, 9%; Total Carbohydrate: 7g, 2%; Dietary Fiber: 2g, 5%; Sugar: 4g; Protein: 23g Nutrition with side dish(es): Calories 447, Total Fat: 15g, 23%; Saturated Fat: 4g, 12.5%; Cholesterol: 55mg, 18.5%; Sodium: 651mg, 28%; Total Carbohydrate: 51g, 17%; Dietary Fiber: 4g, 12.5%; Sugar: 6g; Protein: 27g Weight Watcher Points Plus: 6 - Weight Watcher Points(+Sides): 12 Copyright 2016 The Six O'Clock Scramble page 2 / 7

3 Fresh Corn, Tomato and Avocado Salad with Shrimp Prep + Cook: 20 minutes # of Servings: 8 Serving Size: about 1 1/2 cups I could eat this salad every day during the warm weather! I got the delectable recipe from Shawn Askew who works at Bella Bethesda hair salon (one of my favorite places to spend time). Serve it with Sweet Whole Wheat Cornbread. 1 lb. medium or large shrimp, peeled and deveined, or use black beans 2 cups cherry tomatoes, halved 2 avocados, peeled and cubed 2 ears fresh corn, kernels sliced off (no need to cook if it s fresh sweet corn. If not, steam it for 3 minutes) 6 oz. feta or fresh part-skim mozzarella cheese, cubed, or use Mexican queso fresco or Cotija Ingredients for side dish - Sweet Whole Wheat Cornbread 1 cup whole wheat flour (I like the white whole wheat from King Arthur Flour) (use wheat/gluten-free all purpose flour if needed) 1 cup cornmeal 2 tsp. baking powder 1/4 tsp. salt 1/4 cup fresh basil, slivered 1-2 Tbsp. balsamic vinegar, to taste 1 Tbsp. extra virgin olive oil 1/4 tsp. salt 1/4 tsp. freshly ground black pepper, or to taste 1/2 cup brown sugar, packed 2 eggs, beaten 1 cup nonfat or low fat milk 1/4 cup canola or vegetable oil (Start the cornbread first, if you are serving it.) Pan-fry, steam or grill the shrimp until they are pink, 3 4 minutes total. Combine all the ingredients except the shrimp in a large serving bowl. Serve the shrimp on top of the salad. Do Ahead or Delegate: Cook and refrigerate the shrimp, halve the tomatoes, steam the corn if necessary, and remove the kernels, cube the cheese if necessary and refrigerate, or fully prepare and refrigerate the salad. Flavor Booster: Add 1/4 tsp. celery seeds or cumin and 1 Tbsp. fresh lemon or lime juice to the salad. Tip: Corn is like nature s sunglasses. It contains zeaxanthin and lutein, important antioxidants that help break down the sun s harmful rays that can damage eyes over time. Serve with Sweet Whole Wheat Cornbread Preheat the oven to 350 degrees. Spray an 8 x 8-inch baking pan thoroughly with nonstick cooking spray. In a mixing bowl, combine all the dry ingredients and then add the wet ingredients. Stir until just combined with no lumps (don't over mix), and transfer it to the baking dish. Bake it for 30 minutes or until it is golden brown and a wooden toothpick inserted in the center comes out clean. Alternatively, fill a muffin pan with the batter and bake for 20 minutes. Nutritional Information Per Serving (with shrimp and cheese) (% based upon daily values): Calories 193, Total Fat: 12g, 18%; Saturated Fat: 4g, 21.5%; Cholesterol: 130mg, 43.5%; Sodium: 442mg, 18.5%; Total Carbohydrate: 8g, 2.5%; Dietary Fiber: 2g, 8.5%; Sugar: 3g; Protein: 16g Nutrition with side dish(es): Calories 420, Total Fat: 20g, 30%; Saturated Fat: 5g, 25.5%; Cholesterol: 172mg, 57.5%; Sodium: 662mg, 28%; Total Carbohydrate: 44g, 14.5%; Dietary Fiber: 5g, 20.5%; Sugar: 16g; Protein: 22g Weight Watcher Points Plus: 5 - Weight Watcher Points(+Sides): 12 Copyright 2016 The Six O'Clock Scramble page 3 / 7

4 Italian Caprese Sandwiches Prep: 10 minutes Cook: 0 minutes Total: 10 minutes # of Servings: 4 You can almost imagine you are in Capri (the origin of the famous Caprese salad upon which these sandwiches are based) when you bite into these sandwiches. Scramble recipe tester Alexandra Taylor described them as a mouth watering treat. Scramble member Jennifer Larson recommends cutting them into 1-inch slices for an easy appetizer. Serve them with an Asparagus, Strawberry and Basil Salad. 1 ciabatta or other wide flat loaf of bread (use wheat/glutenfree if needed) 12 oz. fresh mozzarella cheese, sliced 2-3 tomatoes, thinly sliced 20 fresh basil leaves Ingredients for side dish - Asparagus, Strawberry and Basil Salad 1 bunch asparagus, about 8 oz. cut into 1-inch pieces 1 cup strawberries, sliced 1 Tbsp. pine nuts, or use walnuts, lightly toasted 3-4 oz. prosciutto (optional) 2 Tbsp. balsamic vinaigrette dressing, or whisk together 1 Tbsp. olive oil and 1 Tbsp. balsamic vinegar 1/2 sweet onion such as Vidalia or Walla Walla, halved and thinly sliced (optional) 1 tsp. extra virgin olive oil 2 tsp. balsamic vinegar 2 Tbsp. fresh basil, thinly sliced (Prepare the salad first, if you are serving it.) Warm the ciabatta in a 350 degree oven for 8-10 minutes, if desired, and slice it in half, separating the top from the bottom. On the bottom half of the bread, layer the cheese, followed by the tomatoes, basil and prosciutto (optional). Top the fillings with the vinaigrette dressing, and add the onions, if desired. Put the top half of the bread on top of the fillings and slice the sandwich into 4 smaller pieces to serve it. Do Ahead or Delegate: Slice the cheese if necessary and refrigerate, slice the tomato, prepare the vinaigrette if making your own, halve and slice the onion if using. Flavor Booster: Add a thin layer of pesto to the sandwiches and use the optional onions. Tip: Having a small herb garden is a wonderful way to have fresh seasonings right at your fingertips. Additionally, you can save quite a bit of money this way. Fresh herbs are generally very overpriced at the supermarket and you can often purchase a whole plant for less than a small package of herbs at the store. Even if you don t have space for a garden, it s likely that you have enough room to fit a few small pots in sunlight in your home or on your deck. At the end of the season, freeze the herbs and add them to recipes straight from the freezer over the winter. Serve with Asparagus, Strawberry and Basil Salad Steam the asparagus in the microwave in a covered dish or on the stovetop for 1 2 minutes until it is just tender-crisp, and drain it. Combine the asparagus in a serving bowl with the remaining ingredients. Season it with plenty of freshly ground black pepper. Other delicious additions would be 1 2 Tbsp. of crumbled goat or feta cheese or some thinly sliced red onion. Nutritional Information Per Serving (% based upon daily values): Calories 430, Total Fat: 16g, 25%; Saturated Fat: 9g, 45%; Cholesterol: 55mg, 18%; Sodium: 920mg, 38%; Total Carbohydrate: 44g, 15%; Dietary Fiber: 3g, 12%; Sugar: 5g; Protein: 27g Nutrition with side dish(es): Calories 480, Total Fat: 19g, 29.5%; Saturated Fat: 10g, 46.5%; Cholesterol: 55mg, 18%; Sodium: 923mg, 38.5%; Total Carbohydrate: 50g, 17%; Dietary Fiber: 5g, 20.5%; Sugar: 9g; Protein: 29g Weight Watcher Points Plus: 11 - Weight Watcher Points(+Sides): 12 Copyright 2016 The Six O'Clock Scramble page 4 / 7

5 Golden Tofu (or Chicken) with Snow Peas Prep + Cook: 30 minutes # of Servings: 4 Serving Size: about 1 1/2 cups I first made this dish the night after we had a heavy, salty meal at a Chinese restaurant and decided that homemade Chinese-style food is much more satisfying, can be just as quick, and is definitely less expensive and healthier. Serve it with steamed brown or white rice. 1 lb. extra-firm tofu packed in water, or use boneless, skinless chicken breasts, diced, or large shrimp 2 Tbsp. canola or vegetable oil 2 Tbsp. reduced-sodium soy sauce or tamari (use wheat/gluten-free if needed) 1 Tbsp. rice wine or mirin 1 tsp. sugar (optional) Ingredients for side dish - Brown or White Rice 1-2 cup quick-cooking brown or regular white rice 1/2 yellow onion, thinly sliced (quarter the onion top to bottom first) 1 cup snow peas, thinly sliced 1 red or orange bell pepper, thinly sliced 2 tsp. fresh ginger, peeled and minced 1 tsp. minced garlic, (about 2 cloves) Cut the tofu in half crosswise (like cutting a deck of cards) and wrap both halves in a clean absorbent dishtowel for at least 10 minutes, and up to 12 hours (leave it on the counter, rather than refrigerating it). When you are ready to cook it, cut the tofu into 1/2-inch cubes. Heat 1 Tbsp. oil in a large nonstick skillet or wok over medium heat. Cook the tofu, turning it every few minutes, until it is completely golden, about 15 minutes (if you are using shrimp or diced chicken, sauté it until it is cooked through). (Meanwhile, start the rice, if you are serving it.) Remove the tofu from the pan and set it aside. Meanwhile, in a small bowl, combine the soy sauce, rice wine and sugar (optional) to make the sauce. Add the remaining oil to the skillet, and stir-fry the onions for about 2 minutes until they just start to brown. Add the snow peas, peppers, ginger and garlic and stir-fry it for about 2 more minutes until the vegetables are tender-crisp. Pour the sauce over the vegetables and stir-fry it for 1 minute, and mix in the tofu. Serve it immediately or refrigerate it for up to 3 days. Slow Cooker Directions: Combine the soy sauce, rice wine and sugar (optional) in the slow cooker. Add the remaining ingredients, tossing well to coat with the sauce. Cook on low for 3-4 hours. Note: if substituting chicken or shrimp, cook it first you can brown it in a skillet with a little oil before adding it. (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Cut and wrap the tofu or dice and refrigerate the chicken, make the sauce, slice the onion, snow peas and bell pepper, peel and mince the ginger, peel the garlic, or fully prepare and refrigerate the dish. Flavor Booster: Use a little extra ginger and garlic and serve the dish with Asian chili garlic sauce or other hot sauce. Tip: Tamari is a type of soy sauce that is slightly thicker and darker in color than ordinary soy sauce. It also has a deeper, richer flavor than its lighter counterpart. Serve with Brown or White Rice Prepare the rice according to package directions. Nutritional Information Per Serving (% based upon daily values): Calories 210, Total Fat: 13g, 20%; Saturated Fat: 1g, 5%; Cholesterol: 0mg, 0%; Sodium: 310mg, 13%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 3g, 12%; Sugar: 6g; Protein: 13g Nutrition with side dish(es): Calories 372, Total Fat: 14g, 22%; Saturated Fat: 2g, 9%; Cholesterol: 0mg, 0%; Sodium: 317mg, 14%; Total Carbohydrate: 46g, 11%; Dietary Fiber: 6g, 23%; Sugar: 7g; Protein: 17g Weight Watcher Points Plus: 6 - Weight Watcher Points(+Sides): 10 Copyright 2016 The Six O'Clock Scramble page 5 / 7

6 Farro Minestrone Prep: 15 minutes Cook: 40 minutes Total: 55 minutes # of Servings: 8 Serving Size: about 2 cups This is a beautiful, colorful hearty, healthy soup that s easy to prepare as long as you don t mind a little chopping (make sure your chef s knife is sharpened!). I got the recipe from Mary Anne Hoffman who won first place for it at a soup contest I was lucky enough to judge for the Town of Chevy Chase. If you re a meat lover, you can add 1/2 lb. of browned bulk sausage when you add the beans. Serve it with lavash crackers (Armenian cracker bread) and low fat ice cream bars for dessert. 2 Tbsp. extra virgin olive oil 1 yellow onion, finely diced 1 leek, quartered lengthwise and thinly sliced 1 stalk celery, thinly sliced 1 carrot, quartered lengthwise and thinly sliced 1 turnip, peeled and finely diced 1 1/2 tsp. minced garlic, (about 3 cloves) 1/8 tsp. crushed red pepper flakes (optional) 15 oz. diced tomatoes with green chilies, with their liquid, or use regular diced tomatoes for a milder option 6 cups reduced-sodium vegetable or chicken broth, (for a lower sodium option, use 4 cups broth and 2 cups water) 1 cup farro perlato (pearled farro), or use pearled barley 15 oz. canned cannellini beans (also called white kidney beans), drained and rinsed 1 bunch kale (6-8 oz.), stemmed and thinly sliced Ingredients for side dish - Lavash Crackers (Armenian Cracker Bread) 12 lavash crackers (Armenian cracker bread) (use wheat/gluten-free crackers if needed) Ingredients for side dish - Low Fat Ice Cream Bars 1 pkg. low fat ice cream bars, such as Weight Watchers English Toffee Crunch or your favorites Heat a Dutch oven or large stockpot over medium heat, add the oil, and when the oil is hot, add the onions, leeks, celery, carrots and turnips, and cook them until the onions and celery are translucent, about 10 minutes, stirring occasionally. Add the garlic and red pepper flakes (optional), and stir them in for about 1 minute. Add the tomatoes, broth, 1 cup of water and the farro, cover the pot to bring it to a boil, and simmer it, covered, for about 20 minutes until the farro is tender. Stir in the beans and kale, cover it, and simmer it for 3 5 more minutes until the kale is tender. If the stew is too thick, add 1 more cup of water and bring it back to a boil before serving it. Serve it immediately or refrigerate it for up to 3 days, or freeze it for up to 3 months. Do Ahead or Delegate: Dice the onion and the turnip, quarter and slice the leek and the carrot, slice the celery, peel the garlic, stem and slice the kale, or fully prepare and refrigerate or freeze the soup. Flavor Booster: Top the soup with a swirl of olive oil, chopped fresh parsley, stir in a spoonful of pesto, and/or sprinkle it with grated or shredded Parmesan cheese and season it with freshly ground black pepper. Tip: For quick and even cooking, make sure to chop the vegetables finely. Serve with Lavash Crackers (Armenian Cracker Bread) Enjoy the dish with lavash crackers (also known as Armenian cracker bread). Serve with Low Fat Ice Cream Bars Satisfy your sweet tooth with a low calorie ice cream bar. We love the ones made by Weight Watchers such as the English Toffee Crunch Bar. Nutritional Information Per Serving (% based upon daily values): Calories 224, Total Fat: 4g, 6.5%; Saturated Fat: 1g, 2.5%; Cholesterol: 0mg, 0%; Sodium: 221mg, 9%; Total Carbohydrate: 38g, 12.5%; Dietary Fiber: 7g, 27%; Sugar: 7g; Protein: 8g Nutrition with side dish(es): Calories 434, Total Fat: 12g, 18%; Saturated Fat: 6g, 24.5%; Cholesterol: 4mg, 1%; Sodium: 401mg, 17%; Total Carbohydrate: 73g, 24%; Dietary Fiber: 11g, 43%; Sugar: 19g; Protein: 13g Weight Watcher Points Plus: 5 - Weight Watcher Points(+Sides): 11 Copyright 2016 The Six O'Clock Scramble page 6 / 7

7 Powered by TCPDF ( Try Use this promo code: GL30031 for $3 off of 3, 6 or 24 month subscription. TEAR OFF FOR A FRIEND! GROCERY LIST Produce 1 carrot (5) 1 leek (5) 1 1/2 yellow onions (4)(5) 1 small yellow onion (1) * 1/2 sweet onion such as Vidalia or Walla Walla (optional)(3) 2 red or orange bell peppers (1)(4) 1 yellow bell pepper (1) 1 stalk celery (5) 2-3 tomatoes (3) 2 cups cherry tomatoes (2) 1 bunch kale (6-8 oz.) (5) Meat and Fish 1 1/2-2 lbs. boneless, skinless chicken breasts (1) 1 lb. medium or large shrimp, peeled and deveined (2) 2 tsp. fresh ginger (4) 1/4 cup + 2 Tbsp. fresh basil (2)(3a) 20 fresh basil leaves (3) 1 turnip (5) 1 zucchini or yellow squash (1) 1 bunch asparagus (3a) 2 ears fresh corn (2) 1 cup snow peas (4) 2 avocados (2) 1 cup strawberries (3a) * 3-4 oz. prosciutto (optional)(3) Shelved Items 1 ciabatta or other wide flat loaf of bread (use wheat/gluten-free if needed) (3) 1-2 cups quick-cooking brown or regular white rice (4a) 1 cup farro perlato (pearled farro) (5) 16 oz. gnocchi (potato dumplings, sold with fresh or dried pastas or frozen) (1a) 12 lavash crackers (Armenian cracker bread) (use wheat/glutenfree crackers if needed) (5a) 15 oz. diced tomatoes with green chilies (5) 6 cups reduced-sodium vegetable or chicken broth (5) 1 Tbsp. rice wine or mirin (4) 15 oz. canned cannellini beans (also called white kidney beans) (5) 1 Tbsp. pine nuts (3a) Spices 1/2 tsp. salt (2)(2a) 1/2 tsp. dried oregano (1) 1/2 tsp. dried parsley or basil (1) Staples 4-5 Tbsp. + 1 tsp. extra virgin olive oil (1a)(2)(3a)(5) 1/4 cup + 2 Tbsp. canola or vegetable oil (2a)(4) 1-2 Tbsp. + 2 tsp. balsamic vinegar (2)(3a) 8 oz. + 2 Tbsp. balsamic vinaigrette dressing (1)(3) 2 Tbsp. reduced-sodium soy sauce or tamari (use wheat/glutenfree if needed) (4) * 1 tsp. sugar (optional)(4) 1/2 cup brown sugar (2a) Refrigerated/Frozen Section 6 oz. feta or fresh part-skim mozzarella cheese (2) * 1/2 cup grated Parmesan cheese (optional)(1) 12 oz. fresh mozzarella cheese (3) * 1/8 tsp. crushed red pepper flakes (optional)(5) 1/4 tsp. freshly ground black pepper (2) 1/4 tsp. garlic powder (1) 1 cup nonfat or low fat milk (2a) 2 eggs (2a) 2 1/2 tsp. minced garlic (4)(5) 1 cup whole wheat flour (I like the white whole wheat from King Arthur Flour) (use wheat/gluten-free all purpose flour if needed) (2a) 2 tsp. baking powder (2a) 1 cup cornmeal (2a) 1 lb. extra-firm tofu packed in water (4) 1 pkg. low fat ice cream bars, such as Weight Watchers English Toffee Crunch or your favorites (5b) The above ingredients will make (1) = Carpool Chicken, (1a) = Gnocchi (Italian Potato Dumplings), (2) = Fresh Corn, Tomato and Avocado Salad with Shrimp, (2a) = Sweet Whole Wheat Cornbread, (3) = Italian Caprese Sandwiches, (3a) = Asparagus, Strawberry and Basil Salad, (4) = Golden Tofu (or Chicken) with Snow Peas, (4a) = Brown or White Rice, (5) = Farro Minestrone, (5a) = Lavash Crackers (Armenian Cracker Bread), (5b) = Low Fat Ice Cream Bars * - Includes ingredients that are optional. Copyright 2016 The Six O'Clock Scramble page 7 / 7