Tired of Cooking? How about a Lazy Picnic Dinner?

Transcription

1 Tired of Cooking? How about a Lazy Picnic Dinner? I just hate wasting food. It makes me so sad to see food that's been grown or manufactured, packaged, shipped, stocked on store shelves, and purchased with our precious dollars just to wind up in the trash. So I've devised a few strategies to use up odds and ends before I restock for the upcoming week. I've sometimes made what I call a 'Sixth Night Scramble', where I cook a pasta dish, a stir-fry, an omelet or frittata, or make a big salad with whatever vegetables, cheese, meat, etc. are left in the refrigerator at the end of the week. We've been enjoying a new family tradition, which we've deemed 'the lazy picnic'. The lazy picnic is in part inspired by a rotating tray (sometimes known as a Lazy Susan) made out of the top of a French wine barrel that my daughter Celia and I bought at a food and entertaining show. The name is also fitting because by the end of the week, after I have run through all my planned recipes, I sometimes feel too lazy to cook and Andrew usually gets home too late to step in. For the picnic fare, I pull out all the leftover vegetables such as carrots, celery and bell peppers and cut them into crudités. With these I serve other munchable leftovers, such as hummus, cheese, olives, pita or pita chips, cooked pasta, half an avocado (which I sometimes turn into guacamole with a little lime juice and salt), any small containers of cooked vegetables, beans or meat, and anything else that needs to get eaten. Generally, the four of us stand around the tray, which for this purpose we keep on the kitchen counter, and have an exceedingly casual meal, maybe more akin to a happy hour (in fact we sometimes employ colorful cocktail toothpicks to pick up the food). I think for Solomon and Celia, half the fun is breaking our usual tradition by standing up for dinner. As for me, I love having a night off from cooking with the added bonus of seeing that good food winds up in our bellies rather than the garbage. Does your family have any unconventional dinner traditions? I'd love to hear about them! Please share on The Scramble's Facebook page. Copyright 2013 The Six O'Clock Scramble page 1 / 7

2 Thai Sweet and Sour Chicken Wraps Prep + Cook: 20 minutes # of Servings: 4 The key ingredient in these wraps, Asian Sweet Chili Sauce, is a popular Thai seasoning sauce, which is getting easier to find in North American grocery stores as those flavors gain in popularity. If you can t find it, you can make your own by combining 1/4 cup orange marmalade, 1 tsp. rice vinegar, and 1/8 1/4 tsp. red pepper flakes. Serve it with steamed brown or white rice and Sesame Soy Broccoli. 1 lb. boneless, skinless chicken breasts 1/4 cup Asian sweet chili sauce, (also called Mae Ploy) 2 limes, (use 2 Tbsp. juice, plus 4 lime wedges) 1/4-1/2 cup fresh cilantro or mint, coarsely chopped (optional) Ingredients for side dish - Brown or White Rice 1-2 cup quick-cooking brown or regular white rice Ingredients for side dish - Sesame Soy Broccoli 1 Tbsp. sesame oil 2 tsp. minced garlic, (3-4 cloves) 1-2 head broccoli, cut in spears 1 red bell pepper, cored and thinly sliced 2 scallions, thinly sliced 1 head Boston or other wide leaf lettuce, leaves separated 1/8 cup water 1 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) 1-2 tsp. toasted sesame seeds (optional) (Start the rice first, if you are making it.) Put the chicken in a microwave-safe dish with a lid. Partially cover it and microwave it on high until the chicken is just cooked through, 6 8 minutes, turning it once or twice. (Meanwhile, make the broccoli, if you are serving it.) Drain the chicken. (Alternatively, to cook the chicken on the stove, cut the chicken breasts in half the short way (crosswise) and sauté them in a skillet over medium heat in 1 Tbsp. olive oil, flipping once, until they are cooked through, 8 10 minutes total.) Cut the chicken crosswise, and using two forks, shred the chicken into bite-sized pieces. Toss it with the chili sauce and lime juice, and the cilantro or mint (optional). Put the chicken, peppers, scallions and lettuce in serving bowls, and have each person wrap the chicken and vegetables in the lettuce. (Tip: Use 2 lettuce leaves for each wrap to prevent the sauce from dripping through torn lettuce). Squeeze additional lime juice over the fillings before wrapping, if desired. Slow Cooker Directions: A 2 qt slow cooker works best for this recipe. Place the chicken in the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Shred, combine, and assemble as directed. Do Ahead or Delegate: Cook and shred the chicken, juice the limes, core and slice the bell pepper, slice the scallions, wash and separate the lettuce leaves. Flavor Booster: Serve it with Vietnamese chili-garlic sauce or other hot sauce. Tip: These wraps, while delicious, can be a little drippy! You may want to encourage your kids to lean over their plates when biting into them. Serve with Brown or White Rice Prepare the rice according to package directions. Serve with Sesame Soy Broccoli Heat the sesame oil in a wok or skillet over medium-high heat. Lightly brown the garlic, about 30 seconds. Add the broccoli spears and the water. Bring the water to a boil, cover, reduce the heat, and steam the broccoli for 4-5 minutes, until it is tender-crisp. Drain if necessary, add the soy sauce, and stir-fry it for 1 more minute before serving. Top it with the toasted sesame seeds, if desired. Nutritional Information Per Serving (% based upon daily values): Calories 146, Total Fat: 2g, 2%; Saturated Fat: 1g, 1.5%; Cholesterol: 50mg, 16.5%; Sodium: 202mg, 8.5%; Total Carbohydrate: 11g, 3.5%; Dietary Fiber: 2g, 5%; Sugar: 9g; Protein: 23g Nutrition with side dish(es): Calories 397, Total Fat: 7g, 11%; Saturated Fat: 3g, 8.5%; Cholesterol: 50mg, 16.5%; Sodium: 409mg, 17.5%; Total Carbohydrate: 56g, 14.5%; Dietary Fiber: 9g, 32%; Sugar: 13g; Protein: 32g Weight Watcher Points: 4 - Weight Watcher Points(+Sides): 10 Copyright 2013 The Six O'Clock Scramble page 2 / 7

3 Tuna Melts with Sliced Avocado and Tomato Prep + Cook: 15 minutes # of Servings: 4 These open-faced sandwiches make a simple dinner and are perfect for a busy night. You can top the melts with different cheeses, such as Swiss or Monterey Jack, or leave off the tomato or avocado, according to your family s tastes. Serve them with celery sticks with blue cheese dressing. 12 oz. chunk light tuna in water, drained 2 Tbsp. reduced-fat mayonnaise 1 stalk celery, finely diced 4 slices sourdough bread 1 avocado, peeled, pitted, and thinly sliced 1 tomato, thinly sliced 4 slices Cheddar or Muenster cheese Ingredients for side dish - Celery Sticks with Blue Cheese Dressing 1/4-1/2 cup crumbled blue cheese, (depending on how chunky 1 tsp. white wine vinegar you like it) 6 stalks celery, cut in thirds 1/4 cup reduced-fat mayonnaise, or use sour cream or plain yogurt 1 tsp. Worcestershire sauce Preheat the oven to 350 degrees and line a baking sheet with aluminum foil and/or spray it with nonstick cooking spray. In a small bowl, combine the tuna, mayonnaise and celery and mix it thoroughly. Lightly toast the bread. Spread about 1/4 of the tuna on each piece of sourdough toast and top it with slices of avocado and tomato and a thin slice of cheese. Transfer the sandwiches to the baking sheet and bake them for about 5 minutes, or until the cheese is melted. (Meanwhile, slice the celery and prepare the blue cheese, if you are serving them.) Slice the sandwiches in half to serve them. Do Ahead or Delegate: Prepare and refrigerate the tuna salad, slice the tomato and slice the cheese, if necessary. Flavor Booster: Add slivered almonds or sunflower seeds, black pepper and/or fresh lemon juice to the tuna. Tip: If you like your cheese browned on top, stick the sandwich under the broiler for a minute or two. Just watch it carefully so it doesn t burn. Serve with Celery Sticks with Blue Cheese Dressing To make chunky blue cheese dressing, combine the blue cheese, mayonnaise, Worcestershire sauce and vinegar. If you prefer a white dressing, skip the Worcestershire and add an extra tsp. of vinegar, 1/4 tsp. white pepper, and 1/4 tsp. garlic powder. Serve it with the celery sticks. Nutritional Information Per Serving (% based upon daily values): Calories 360, Total Fat: 18g, 28%; Saturated Fat: 6g, 30%; Cholesterol: 45mg, 15%; Sodium: 660mg, 28%; Total Carbohydrate: 31g, 10%; Dietary Fiber: 5g, 20%; Sugar: 1g; Protein: 20g Nutrition with side dish(es): Calories 451, Total Fat: 27g, 41%; Saturated Fat: 8g, 40.5%; Cholesterol: 56mg, 18.5%; Sodium: 914mg, 39%; Total Carbohydrate: 34g, 11%; Dietary Fiber: 6g, 22.5%; Sugar: 3g; Protein: 22g Weight Watcher Points: 9 - Weight Watcher Points(+Sides): 12 Copyright 2013 The Six O'Clock Scramble page 3 / 7

4 Ruffled Noodles with Spinach, Feta and Tomatoes Prep + Cook: 30 minutes # of Servings: 8 Serving Size: about 1 1/2 cups These fresh Greek flavors complement a textured pasta like ruffles or cavatelli. You can also enjoy this cold as a pasta salad. If you think your kids are unlikely to enjoy feta and lemony noodles, remove some of the pasta before adding the stronger-flavored ingredients. Scramble recipe tester Samantha McKenzie said, My husband loved it and both the 9-year-old and 5-year-old had three helpings for dinner!!! Serve it with a green salad with apples, goat cheese, pecans and light honey vinaigrette. 16 oz. ruffles or radiatori or cavatelli shaped pasta 12 oz. baby spinach 2 tomatoes, diced 1/4 cup fresh flat-leaf parsley, chopped, or more to taste 2 tsp. fresh oregano, or use 1/2 tsp. dried 2 Tbsp. extra virgin olive oil 1/2 lemon, juice only, about 2 Tbsp., or use 1 Tbsp. white wine vinegar 4 oz. crumbled feta cheese, or use fresh mozzarella cheese 1 Tbsp. capers, or use 1/4 cup pitted kalamata olives (optional) Ingredients for side dish - Green Salad with Apples, Goat Cheese, Pecans, and Light Honey Vinaigrette 1 small head lettuce, (about 6-8 cups) 1/2 tsp. minced garlic, (about 1 clove) 1 apple or pear, diced 2 Tbsp. extra virgin olive oil 1/4 cup goat or feta cheese, crumbled 2 Tbsp. honey 2 Tbsp. pecans 1/4 lemon, juice only, about 1 Tbsp. 1/4 cup red wine vinegar 1/4 tsp. salt 1/8 yellow or white onion, minced, (about 2 Tbsp.) 1/4 tsp. black pepper Cook the pasta according to the package directions, in salted water. (Meanwhile, prepare the salad, if you are serving it.) A minute before the pasta is done cooking, add the spinach to the water, remove about 1/2 cup of the cooking water, then drain both the pasta and the spinach and return it to the pot. Gently stir in the remaining ingredients and serve immediately, or refrigerate it for up to 3 days. If noodles are too dry, stir in some or all of the reserved cooking water. Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, dice the tomatoes, chop the parsley, juice the lemon or fully prepare and refrigerate the dish. Flavor Booster: Use the optional capers or olives and use plenty of freshly ground black pepper on the finished dish. Tip: Whole grain pastas have more antioxidants and fiber then regular (semolina) pasta. If you find the texture of whole grain pasta too hearty, use half whole grain and half semolina or test a few brands until you find one you enjoy. Serve with Green Salad with Apples, Goat Cheese, Pecans, and Light Honey Vinaigrette Combine the lettuce, the apple or pear, the goat or feta cheese, and the pecans. To make the dressing, in a jar, combine the vinegar, onions, garlic, oil, honey, lemon juice, salt and pepper. Shake well before serving, and refrigerate any extra dressing. Nutritional Information Per Serving (% based upon daily values): Calories 286, Total Fat: 8g, 11.5%; Saturated Fat: 3g, 13%; Cholesterol: 13mg, 4%; Sodium: 225mg, 9.5%; Total Carbohydrate: 46g, 15.5%; Dietary Fiber: 4g, 14%; Sugar: 3g; Protein: 11g Nutrition with side dish(es): Calories 397, Total Fat: 15g, 22.5%; Saturated Fat: 6g, 29%; Cholesterol: 24mg, 8%; Sodium: 318mg, 13.5%; Total Carbohydrate: 56g, 18.5%; Dietary Fiber: 7g, 25%; Sugar: 9g; Protein: 15g Weight Watcher Points: 8 - Weight Watcher Points(+Sides): 11 Copyright 2013 The Six O'Clock Scramble page 4 / 7

5 Spanish Oven Omelet with Diced Potatoes Prep + Cook: 30 minutes # of Servings: 4 Spanish tortillas -- or oven omelets -- make a delicious breakfast, brunch or dinner. They can be served warm, cold or in between (in Spain they cut them into small wedges and eat them cold!). Though the recipe calls for goat or feta cheese, you can use any hard or soft cheese that you like. Serve it with turkey bacon and sliced mangos. 2 Yukon Gold or russet potatoes, (about 3/4 lb. total), peeled and 1/2 tsp. salt diced 1/4 tsp. black pepper 2-3 Tbsp. extra virgin olive oil 5 eggs 1 yellow onion, finely chopped 1/4 cup nonfat or low fat milk 1/2 cup chopped ham or smoked turkey, sundried tomatoes, or 3 Tbsp. goat or feta cheese, crumbled sliced mushrooms (optional) 1/2-1 tsp. fresh or dried rosemary Ingredients for side dish - Turkey Bacon 12 slices turkey bacon, preferably nitrite-free, or use vegetarian bacon Ingredients for side dish - Mangos, Peeled and Sliced 2 mangos, sliced (or use frozen mango chunks or sliced peaches) In a medium-sized, microwave-safe bowl, sprinkle the potatoes with about 1 Tbsp. water, cover them lightly, and microwave them on high heat for 3-5 minutes until they are fork tender. (Alternatively, boil or steam them for 5 minutes on the stovetop.) Preheat the broiler and set the rack 4-5 inches from the heat source. Spray a heavy 10-inch oven-proof skillet with nonstick cooking spray and heat the oil in the same skillet over medium heat. Sauté the onions until they are softened, about 5 minutes. Add the softened potatoes, any optional fillings, rosemary, salt and pepper and sauté it for about 3 more minutes. (Meanwhile, cook the bacon and peel and slice the mangos, if you are serving them.) In a separate bowl, combine the eggs, milk and cheese and pour the mixture over the potatoes in the skillet. Raise the heat to medium-high, and cook the mixture for about 2 minutes, until the eggs start to set. Place the skillet under the broiler and cook it until it is golden brown on top, 3-5 minutes. Watch closely so it doesn t burn. Remove the oven omelet from the oven, let it cool for a few minutes, cut it, and serve it warm (or cold, if you prefer). Slow Cooker Directions: Omit the oil. Combine all remaining ingredients in the slow cooker and mix well. Cook on low for 5-6 hours or on high for 2 1/2-3 hours. Do Ahead or Delegate: Cook the potatoes or dice them and soak them in water to prevent them from browning. Chop the onion, beat and refrigerate the egg, milk and cheese mixture, chop or slice any optional ingredients if necessary or fully prepare and refrigerate the dish. Flavor Booster: Use 1 tsp. or more of rosemary, and one of the optional fillings. Tip: Yukon Gold potatoes, named for their yellow hue, are great potatoes for boiling, steaming, mashing and adding to soups. Serve with Turkey Bacon Prepare the bacon according to the package directions. Serve with Mangos, Peeled and Sliced To slice a mango, stand it on its end and slice each of the halves off as close to the oblong pit as possible. Using a small, sharp knife, score the flesh into strips or squares, turn the skin inside out, and cut the flesh off of the peel. Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 15g, 23%; Saturated Fat: 4g, 20%; Cholesterol: 270mg, 90%; Sodium: 420mg, 18%; Total Carbohydrate: 18g, 6%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 11g Nutrition with side dish(es): Calories 387, Total Fat: 21g, 31%; Saturated Fat: 7g, 31%; Cholesterol: 300mg, 100%; Sodium: 782mg, 33%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 4g, 15%; Sugar: 19g; Protein: 16g Weight Watcher Points: 7 - Weight Watcher Points(+Sides): 10 Copyright 2013 The Six O'Clock Scramble page 5 / 7

6 Ratatouille (French Vegetable Stew with Fresh Basil) Prep: 20 minutes Cook: 20 minutes Total: 40 minutes # of Servings: 6 Serving Size: about 1 3/4 cups Keep the prep work whizzing along when you make this recipe by chopping the vegetables and stirring in each addition as you go. Serve it with couscous and a peach or blueberry crumble for dessert. 2 Tbsp. extra virgin olive oil 1 large yellow onion, halved and thinly sliced 4 cloves garlic, peeled and sliced, or 2 tsp. minced garlic 1/2 tsp. dried thyme, or 1 1/2 tsp. fresh 1 small eggplant, cut into 1/2-inch cubes 1 zucchini, halved lengthwise and cut into thin slices Ingredients for side dish - Couscous 1 pkg. couscous Ingredients for side dish - Peach or Blueberry Crumble 5-6 cups sliced peaches or blueberries 6 Tbsp. butter, softened 1/2 lemon, juice only, about 1 Tbsp. 1/4 tsp. ground cinnamon 1 red bell pepper, core and thinly slice into 1- inch long strips 15 oz. diced tomatoes, with their liquid, or use 4 fresh diced tomatoes 1/2 tsp. salt 1/4 tsp. black pepper 1 cup fresh basil leaves, torn or sliced 1 cup flour 1 cup sugar 1 1/2-2 cups reduced-fat vanilla ice cream or whipped cream (optional) (Start the crumble first, if you are serving it.) Heat the oil in a large skillet over medium heat. Add the onions, garlic and thyme, and stir occasionally while the onions soften, about 5 minutes. While the onions cook, chop the other vegetables and add them as you go, stirring with each addition. Stir in the tomatoes, salt and pepper. Cover the pan, reduce the heat, and simmer until all the vegetables are very tender, about 20 minutes, stirring occasionally. (Meanwhile, prepare the couscous, if you are serving it.) Stir in the basil and serve it immediately or refrigerate the stew for up to 3 days or freeze it for up to 3 months. Slow Cooker Directions: Combine all the ingredients except the fresh basil (you can add the basil now but it will mute the taste of it a bit) in the slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Add the basil to the slow cooker minutes before serving. Do Ahead or Delegate: Halve and slice the onion, peel and slice the garlic, cut the vegetables, or fully prepare and refrigerate or freeze the stew. Flavor Booster: Top it with feta or Parmesan cheese or serve it with hot pepper sauce, such as Tabasco. Tip: While we suggest ratatouille for dinner here, it s a very versatile dish and can be served as an appetizer or a side dish as well. It s delicious over a variety of grains, pastas or potatoes or even on top of toasted baguette slices. Ratatouille is also convenient in that it can be served hot, cold or at room temperature. Serve with Couscous Prepare the couscous according to package directions, using water or broth for the liquid. For even more flavor, stir fresh herbs, toasted pine nuts or slivered almonds, or dried cranberries or currants into the hot couscous. Serve with Peach or Blueberry Crumble Preheat the oven to 375 degrees. Remove the butter from the refrigerator to soften a bit. Toss the fruit with the lemon juice (and 2 3 Tbsp. of sugar if the fruit is tart. If the fruit is very juicy, you may also want to toss it with 1 2 Tbsp. flour to absorb some of the moisture). Place the peaches or berries in an 8 x 11 or 9 x 9-inch baking dish and sprinkle them with the cinnamon. In a medium bowl, mix together the flour and sugar, then cut in the butter using your hands or a fork until it is crumbly. Sprinkle the crumble over the fruit and bake it for minutes, until the topping is golden. Serve it with ice cream or whipped cream, if desired. Nutritional Information Per Serving (% based upon daily values): Calories 100, Total Fat: 5g, 8%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 320mg, 13%; Total Carbohydrate: 14g, 5%; Dietary Fiber: 5g, 20%; Sugar: 7g; Protein: 2g Nutrition with side dish(es): Calories 514, Total Fat: 14g, 22%; Saturated Fat: 7g, 31%; Cholesterol: 23mg, 8%; Sodium: 328mg, 14%; Total Carbohydrate: 94g, 31%; Dietary Fiber: 10g, 38%; Sugar: 41g; Protein: 9g Weight Watcher Points: 3 - Weight Watcher Points(+Sides): 13 Copyright 2013 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 Staples 6 Tbsp. butter (5S) 6 Tbsp Tbsp. extra virgin olive oil (3) (3S) (4) (5) 1 Tbsp. sesame oil (1S) 1/4 cup red wine vinegar (3S) 1 tsp. white wine vinegar (2S) 2 Tbsp. + 1/4 cup reduced-fat mayonnaise (2) (2S) 1 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) (1S) Spices 1 1/4 tsp. salt (3S) (4) (5) 1/2 tsp. dried thyme (5) 3/4 tsp. black pepper (3S) (4) (5) Meat and Fish 1 lb. boneless, skinless chicken breasts (1) 12 slices turkey bacon, preferably nitrite-free (4S) Refrigerated/Frozen Section 1/4-1/2 cup crumbled blue cheese (2S) 4 slices Cheddar or Muenster cheese (2) 1/4 cup + 3 Tbsp. goat or feta cheese, crumbled (3S) (4) Produce 2 scallions (1) 1 large yellow onion (5) 1 yellow onion (4) 1/8 yellow or white onion (3S) 2 red bell peppers (1) (5) 7 stalks celery (2) (2S) 3 tomatoes (2) (3) 1 head Boston or other wide leaf lettuce (1) 1 small head lettuce (3S) 12 oz. baby spinach (3) 4 cloves garlic (5) 1 cup fresh basil leaves (5) * 1/4-1/2 cup fresh cilantro or mint (optional) (1) Shelved Items 4 slices sourdough bread (2) 1-2 cup quick-cooking brown or regular white rice (1S) 1 pkg. couscous (5S) 16 oz. ruffles or radiatori or cavatelli shaped pasta (3) 15 oz. diced tomatoes (5) 1 tsp. Worcestershire sauce (2S) 1 cup sugar (5S) 2 Tbsp. honey (3S) 1/4 cup nonfat or low fat milk (4) 5 eggs (4) 2 1/2 tsp. minced garlic (1S) (3S) 1 cup flour (5S) 1/4 tsp. ground cinnamon (5S) * 1-2 tsp. toasted sesame seeds (optional) (1S) * 1/2 cup chopped ham or smoked turkey, sundried tomatoes, or sliced mushrooms (optional) (4) 4 oz. crumbled feta cheese (3) * 1 1/2-2 cups reduced-fat vanilla ice cream or whipped cream (optional) (5S) 1/4 cup fresh flat-leaf parsley (3) 2 tsp. fresh oregano (3) 1/2-1 tsp. fresh or dried rosemary (4) 1-2 head broccoli (1S) 1 small eggplant (5) 1 zucchini (5) 2 Yukon Gold or russet potatoes (4) 1 avocado (2) 1 1/4 lemons (3) (3S) (5S) 2 limes (1) 5-6 cups sliced peaches or blueberries (5S) 1 apple or pear (3S) 2 mangos (4S) 12 oz. chunk light tuna in water (2) 1/4 cup Asian sweet chili sauce (1) * 1 Tbsp. capers (optional) (3) 2 Tbsp. pecans (3S) The above ingredients will make (1) = Thai Sweet and Sour Chicken Wraps, (1Sa) = Brown or White Rice, (1Sb) = Sesame Soy Broccoli, (2) = Tuna Melts with Sliced Avocado and Tomato, (2S) = Celery Sticks with Blue Cheese Dressing, (3) = Ruffled Noodles with Spinach, Feta and Tomatoes, (3S) = Green Salad with Apples, Goat Cheese, Pecans, and Light Honey Vinaigrette, (4) = Spanish Oven Omelet with Diced Potatoes, (4Sa) = Turkey Bacon, (4Sb) = Mangos, Peeled and Sliced, (5) = Ratatouille (French Vegetable Stew with Fresh Basil), (5Sa) = Couscous, (5Sb) = Peach or Blueberry Crumble, * - Includes ingredients that are optional. Copyright 2013 The Six O'Clock Scramble page 7 / 7