Prep: 10 minutes Cook: 40 minutes Total: 50 minutes # of Servings: 5

Baked Mexi-Chicken Prep: 10 minutes Cook: 40 minutes Total: 50 minutes # of Servings: 5 This recipe, suggested by Scramble member Terri Nath of Grinnell, Iowa, is ridiculously easy to put together and it comes out perfectly flavorful and moist. Serve it with Cilantro-Lime Corn and with Applesauce with Cinnamon and Granola for dessert. 1 1/4-1 1/2 lbs. boneless, skinless chicken breasts, cut in half crosswise 1 tsp. chili powder 1/2 tsp. ground cumin 1/4 tsp. garlic powder 1 tsp. dried oregano Ingredients for side dish - Cilantro-Lime Corn 16 oz. corn kernels, frozen or fresh 1 tsp. butter 1/4 lime, juice only, about 1 tsp., or more to taste Ingredients for side dish - Applesauce with Cinnamon and Granola 2 cups unsweetened applesauce 1/4 tsp. ground cinnamon 15 oz. reduced-sodium canned black beans, drained and rinsed, or use 1 1/4 cup cooked beans, drained and rinsed 1 cup salsa 1/2 lime, juice only, 1-2 Tbsp. 1/2 cup shredded Cheddar cheese, or more to taste 1 Tbsp. fresh cilantro, chopped 1/8 tsp. salt (optional) 1/2 cup low fat granola or muesli (use wheat/gluten-free if needed) Preheat the oven to 350 degrees. Spray a baking dish that is just large enough to hold the chicken in a single layer with nonstick cooking spray. Lay the chicken in the dish. In a small bowl, combine the chili powder, cumin, garlic powder and oregano. Sprinkle half of the mixture over the tops of the chicken, and rub the spices in a little with your fingers. Flip the chicken and repeat on the second side. Pour the beans, salsa and lime juice over the chicken, and bake it for 30 35 minutes until the thickest piece is almost cooked through. (Meanwhile, prepare the corn, if you are serving it.) Remove the chicken from the oven, sprinkle the cheese over it, and bake it for 5 more minutes. Serve it hot. Slow Cooker Directions: Lay the chicken in the slow cooker and sprinkle it with the spices. Pour the beans, salsa and lime juice over the chicken, and cook on low for 8 hours or on high for 6 hours. Remove the chicken from the slow cooker, sprinkle the cheese over it, and serve. (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Cut the chicken and refrigerate, combine the spices, rub them on the chicken and refrigerate, cook the beans if starting from dried, juice the lime, assemble the dish and refrigerate it, shred the cheese if necessary and refrigerate. Flavor Booster: Add diced chili peppers, sliced olives or finely diced onions to the topping with the beans and salsa, double the spices and serve it with hot pepper sauce, such as Tabasco. Tip: Using salsa in main dishes and side dishes is a healthy and low-calorie way to pour a lot of extra flavor into your meals. We like it on chicken, potatoes, eggs, burgers, and of course, beans and rice. Serve with Cilantro-Lime Corn Heat the corn kernels in the microwave or steam them on the stovetop for 3-4 minutes until heated through. Stir in the butter, lime juice and cilantro. Season it with salt, if desired. Serve with Applesauce with Cinnamon and Granola In each small bowl, top 1/2 cup applesauce with a sprinkle of cinnamon and 2 Tbsp. of granola or muesli. Some people also like to mix their applesauce with cottage cheese or yogurt. Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 6g, 9%; Saturated Fat: 3g, 15%; Cholesterol: 80mg, 27%; Sodium: 610mg, 25%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 5g, 20%; Sugar: 0g; Protein: 34g Nutrition with side dish(es): Calories 426, Total Fat: 8g, 12%; Saturated Fat: 4g, 18%; Cholesterol: 82mg, 27.5%; Sodium: 614mg, 25.1%; Total Carbohydrate: 73g, 24%; Dietary Fiber: 10g, 37.5%; Sugar: 15g; Protein: 40g Copyright 2017 The Six O'Clock Scramble page 1 / 6

Tilapia with Chinese Black Bean Sauce Prep + Cook: 15 minutes # of Servings: 4 This is my variation on the traditional Chinese dish; it s a sweet and savory Asian delicacy for all ages. Scramble recipe tester Debby Boltman reports, Wow! Talk about quick, easy and yummy! You can use extra-firm tofu or chicken tenderloins in place of the fish, if you prefer, cooking them for about the same length of time as you would for the fish. Serve it with an Asian Kale Salad with Orange Vinaigrette and steamed brown rice or white rice. 1 Tbsp. rice wine, or substitute sherry or apple cider 2 Tbsp. Chinese black bean sauce 1 Tbsp. honey 1 tsp. sesame oil Ingredients for side dish - Asian Kale Salad with Orange Vinaigrette 8 oz. kale, preferably baby kale, coarsely chopped 1 orange, peeled and diced 2 Tbsp. dried cranberries or cherries 1/4 cup sliced almonds, toasted 1/2 avocado, diced (optional) 2 Tbsp. sesame seeds Ingredients for side dish - Brown or White Rice 1-2 cup quick-cooking brown or regular white rice 1 tsp. minced garlic, (about 2 cloves) 1 tsp. fresh ginger, peeled and minced, or use 1/4 tsp. ground ginger 4 tilapia fillets or other thin white fish fillets, or use extrafirm tofu or chicken tenderloins 4 scallions, green and most of the white parts, thinly sliced (1/4 cup) 1 Tbsp. sesame oil 1 Tbsp. extra virgin olive oil 2 Tbsp. rice vinegar 1/4 cup orange juice 1 tsp. honey 2 tsp. Dijon mustard (use wheat/gluten-free if needed) (If you are making the salad and the rice, start them first.) In a small bowl or measuring cup, combine the rice wine, black bean sauce, honey, oil, garlic and ginger. In a large nonstick skillet, over medium heat, bring the sauce to a low boil. Add the fish fillets in one layer and cook them, partially covered, for about 4 minutes, reducing the heat as necessary to keep the sauce at a simmer. Flip the fish and add the scallions. Continue cooking the fish, partially covered, for 4-5 minutes until it is cooked through and flakes easily in the thickest part. Serve it hot. Slow Cooker Directions: Combine the sauce ingredients as directed. Place each piece of fish on a separate square of aluminum foil large enough to make a packet around the fish. Drizzle or brush each piece of fish with 1/4 of the sauce mixture, then top each with 1/4 of the scallions. Fold the foil around the fish to make a packet, then stack the packets in the slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours. (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, peel and mince the ginger, make the sauce, slice the scallions. Flavor Booster: Double the ginger and add 1/4 tsp. Asian chili garlic paste to the sauce. Tip: Black bean sauce, a common Chinese marinade/condiment, is made from fermented black beans and spices such as garlic and chilies. It is very pungent and has a salty, savory flavor. Black bean sauce can typically be found in the international section in your grocery store. Serve with Asian Kale Salad with Orange Vinaigrette In a large bowl, combine the kale, orange pieces, dried cranberries, almonds and avocado (optional). (Peel and dice the orange with a paring knife over a plate and add any remaining orange juice to the salad.) In a small bowl, whisk together the remaining ingredients. Pour the dressing over the salad and toss thoroughly. Serve immediately or refrigerate it for up to 24 hours. Serve with Brown or White Rice Prepare the rice according to package directions. (Watch my YouTube video for suggestions to liven up plain steamed rice.) Nutritional Information Per Serving (% based upon daily values): Calories 150, Total Fat: 4g, 6%; Saturated Fat: 3g, 13%; Cholesterol: 95mg, 32%; Sodium: 570mg, 24%; Total Carbohydrate: 8g, 3%; Dietary Fiber: 1g, 4%; Sugar: 5g; Protein: 19g Nutrition with side dish(es): Calories 450, Total Fat: 14g, 21.5%; Saturated Fat: 5g, 22.5%; Cholesterol: 95mg, 32%; Sodium: 634mg, 27.5%; Total Carbohydrate: 56g, 14.5%; Dietary Fiber: 7g, 25.5%; Sugar: 14g; Protein: 26g Copyright 2017 The Six O'Clock Scramble page 2 / 6

Tomato and Wild Rice Soup Prep: 20 minutes Cook: 40 minutes Total: 60 minutes # of Servings: 8 Serving Size: about 1 2/3 cups My brother Lincoln introduced me to this delectable one pot soup. It is so simple to make, and elegant enough to serve to your book club or other casual gathering. For a meatier version, stir diced cooked sausage into the soup. Serve it with deviled eggs and garlic toast. 2 Tbsp. extra virgin olive oil 1 large yellow onion, chopped 3 carrots, chopped 2 stalks celery, chopped 3/4 cup wild rice 28 oz. crushed tomatoes, or use 6-8 fresh tomatoes, chopped Ingredients for side dish - Deviled Eggs 6 eggs, or buy pre-hard-boiled eggs 3 Tbsp. reduced-fat mayonnaise (or use any variety) 1/2 tsp. paprika Ingredients for side dish - Garlic Toast 3 Tbsp. extra virgin olive oil 1 tsp. minced garlic, (about 2 cloves) 1/4 tsp. kosher salt 1 tsp. sugar (optional) 1/4 tsp. black pepper 2 bay leaves 32 oz. reduced-sodium chicken or vegetable broth 1/4 tsp. salt 1/8 tsp. black pepper 1/4 tsp. fresh or dried rosemary 1/4 tsp. crushed red pepper flakes (optional) 6 slices sourdough, French or challah bread (use wheat/gluten-free bread if needed), about 1/2-inch thick In a large stockpot, heat the oil over medium heat. Add the onions, carrots and celery. Cook them until they are softened, 6-8 minutes. Add 1 ½ cups of water and then the remaining ingredients to the pot. Bring it to a boil, lower the heat, cover and simmer the soup for 30-40 minutes, stirring occasionally, until the rice and vegetables are tender. (Meanwhile, prepare the eggs and the garlic toast, if you are serving them.) Remove the bay leaves before serving. If the soup is too thick, add more broth or water to thin it. Serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months. Slow Cooker Directions: Add all the ingredients (don t forget the water!) to the slow cooker and cook on low for 6 hours, then set it to warm until dinnertime. Remove the bay leaves before serving. For more flavor, sauté the vegetables as directed above before adding them to the slow cooker. (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, carrots and celery, combine the sugar, salt and pepper, or fully prepare and refrigerate or freeze the soup. Flavor Booster: Serve the soup with hot pepper sauce, such as Tabasco. Tip: Believe it or not, wild rice is not a member of the rice family, but rather a grain-producing grass. It s got a delicious nutty, earthy flavor and is a good source of protein, B vitamins and folic acid. Serve with Deviled Eggs In a medium saucepan, cover the eggs in cold water and bring the water to a boil. Then turn off the heat, cover the pot, and let the eggs sit in the hot water for 15 minutes (no peeking). Transfer the eggs to a bowl of ice water, then peel them, starting by cracking the skinny pointed end and peeling down from there. Cut each egg in 1/2 lengthwise. Transfer the egg yolks to a medium bowl and mash them with the remaining ingredients. (For a tangier flavor, replace 1/3 of the mayonnaise with Dijon mustard.) Using a small spoon, scoop the egg yolk mixture back into the center of the eggs. Serve immediately or refrigerate for up to 3 days. Serve with Garlic Toast Preheat the oven to 400 degrees. In a small bowl, combine the oil, garlic, salt, rosemary and red pepper flakes (optional). Brush the oil mixture evenly over the tops of the bread and lay them on a baking sheet. Bake them for 7-10 minutes until they just start to brown. (Alternatively, grill the bread for 1 2 minutes per side.) Nutritional Information Per Serving (% based upon daily values): Calories 150, Total Fat: 5g, 7%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 420mg, 18%; Total Carbohydrate: 26g, 9%; Dietary Fiber: 5g, 20%; Sugar: 9g; Protein: 5g Nutrition with side dish(es): Calories 382, Total Fat: 21g, 31%; Saturated Fat: 4g, 18%; Cholesterol: 215mg, 71.5%; Sodium: 860mg, 37%; Total Carbohydrate: 41g, 13.5%; Dietary Fiber: 6g, 24%; Sugar: 10g; Protein: 14g Copyright 2017 The Six O'Clock Scramble page 3 / 6

Roasted Butternut Squash, Pomegranate, Apple and Goat Cheese Salad Prep: 15 minutes Cook: 20 minutes Total: 35 minutes # of Servings: 6 Serving Size: about 1 1/2 cups These colorful fall/winter flavors pair so well and the nutrients in the greens, yellow, oranges and reds will help you feel nourished and ward off cold weather ailments. The divine combination was suggested by my friend Sheryl Gay Stolberg, who brings the most wonderful salads to our weekly summer pool potlucks (I can daydream about summer, can t I?). Serve it with Curry-Lime Popcorn. 1 small to medium butternut squash, peeled, halved, seeded and diced into 1/2-inch pieces (4 6 cups) 3 1/2 Tbsp. extra virgin olive oil 1/2 tsp. chili powder 2 Tbsp. balsamic vinegar, or use 1 Tbsp. pomegranate molasses and 1 Tbsp. vinegar 1/4 tsp. ground cinnamon Ingredients for side dish - Curry-Lime Popcorn 2 Tbsp. canola or vegetable oil 1/2 cup popcorn kernels, (7 Tbsp.) 1 lime, use zest of lime plus juice of ½ - 1 lime 6 cups baby spinach or baby arugula 1 small apple, any variety, diced (1 cup) 1/2 cup pomegranate seeds, or use dried cranberries 1 cup shelled edamame, chickpeas or diced chicken or turkey (optional) 1 cup pecans or walnuts, coarsely chopped and toasted if desired (optional) 3/4 cup crumbled goat or Gorgonzola cheese 2 tsp. curry powder 2 Tbsp. butter Preheat the oven to 450 degrees. Spray a baking sheet lightly with nonstick cooking spray. In a large serving bowl, toss the squash with 1 1/2 Tbsp. oil, the chili powder and the salt (reserving a pinch of salt for the dressing). Transfer the squash to the baking sheet and roast it for 15-20 minutes until it is tender and browned in spots. (Meanwhile, prepare the popcorn, if you are serving it.) Remove it from the oven and set it aside to cool for a few minutes. In a small bowl or measuring cup, whisk together the remaining oil, the vinegar, cinnamon and a pinch of salt. In the same large bowl used for the squash, combine the greens, apples, pomegranate seeds, edamame (optional) and nuts (optional). Add the squash and dressing and toss, and then gently toss in the cheese. Serve it immediately. Do Ahead or Delegate: Peel, halve, seed, dice and roast the squash, dice the apple and store tossed with a little lemon juice to prevent browning, remove the pomegranate seeds from the pomegranate if necessary, dice the chicken or turkey if using, chop and toast the nuts if desired, crumble the cheese if necessary and refrigerate. Flavor Booster: Squeeze some fresh lemon juice over the salad, season it with freshly ground black pepper. Tip: According to a recent study, balsamic vinegar contains polyphenols, antioxidants that help to keep your heart arteries flexible, so dangerous fats can t build up. Serve with Curry-Lime Popcorn Heat a heavy pot over medium-high heat, add the oil and the popcorn kernels and shake the kernels around to coat. Cover the pot leaving the lid a tiny bit ajar to let the steam escape. When the kernels start popping, reduce the heat to medium and shake the pot occasionally to make sure the unpopped kernels make it to the bottom of the pan. When the popping slows to every 5 seconds or so, remove the pan from the heat, shake it again and cover it for 1 more minute to make sure all or most of the kernels are popped. (Alternatively, use an air popper.) Meanwhile, zest the lime and combine the lime zest, curry powder and salt in a small bowl. Transfer the popcorn to a large bowl, toss it with the melted butter, lime zest mixture and the juice of 1/2 1 lime, if desired. Serve it immediately. (Note: If not serving it immediately, you can cover it tightly for up to 24 hours, but wait to add the butter and lime juice until just before serving.) Find 14 more delicious popcorn seasoning combinations here. Nutritional Information Per Serving (% based upon daily values): Calories 344, Total Fat: 24g, 36.5%; Saturated Fat: 4g, 20.5%; Cholesterol: 5mg, 1.5%; Sodium: 262mg, 11%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 7g, 26.5%; Sugar: 10g; Protein: 7g Nutrition with side dish(es): Calories 344, Total Fat: 24g, 36.5%; Saturated Fat: 4g, 20.5%; Cholesterol: 5mg, 1.5%; Sodium: 262mg, 11%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 7g, 26.5%; Sugar: 10g; Protein: 7g Copyright 2017 The Six O'Clock Scramble page 4 / 6

Angel Hair Noodles with Tomato Pesto Prep + Cook: 20 minutes # of Servings: 8 Serving Size: about 1 1/4 cups This wonderful recipe is adapted from Vegetarian Pleasures by Jeanne Lemlin. The sauce takes no longer than the pasta to cook, and the result is a delicate and delightful dinner that the family will love. Serve it with Italian Cauliflower. 16 oz. angel hair noodles (capellini) (use wheat/gluten-free if needed) 1/3 cup pine nuts 6 oz. tomato paste 1/2 cup fresh flat-leaf parsley, minced 1/4 cup fresh basil, finely chopped, or use 2 tsp. dried Ingredients for side dish - Italian Cauliflower 1 head cauliflower 1-2 Tbsp. butter or margarine 1 Tbsp. grated Parmesan cheese 1/3 cup extra virgin olive oil 1/2 cup grated Parmesan cheese, plus extra for serving 1 tsp. minced garlic, (about 2 cloves) 2 Tbsp. bread crumbs (use wheat/gluten-free if needed) 1 Tbsp. fresh flat-leaf parsley, or 1 tsp. dried (optional) (Start the cauliflower first, if you are serving it.) Cook the pasta according to the package directions until it is al dente. Before draining the pasta, scoop out 2 Tbsp. of the pasta's cooking water and set it aside. Meanwhile, lightly brown the pine nuts in a 300 degree toaster or conventional oven until golden, 3-5 minutes (watch them carefully so they don t burn). In a serving bowl, combine the pine nuts with the remaining ingredients and the 2 Tbsp. of water from the cooked pasta. Toss the noodles with the sauce. Serve it with additional Parmesan cheese, if desired. Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking (save 2 Tbsp. of the cooking water!), brown the pine nuts, mince the parsley, chop the basil, grate the cheese if necessary and refrigerate, peel the garlic, make the pesto and refrigerate. Flavor Booster: Season the dish with crushed red pepper flakes or freshly ground black pepper. Tip: Ever wonder why some recipes suggest adding some of the water that the pasta was cooked in to the sauce? Typically, the reason is to thin the sauce a bit, but the water also contains some starch (from the pasta), which adds body to the sauce. Serve with Italian Cauliflower Cut the cauliflower into florets and steam them in about 1 inch of water, covered, until they are very soft, 15-20 minutes. Toss them with the butter, Parmesan cheese, bread crumbs and parsley (optional). Nutritional Information Per Serving (% based upon daily values): Calories 400, Total Fat: 19g, 29%; Saturated Fat: 4g, 18%; Cholesterol: 5mg, 1%; Sodium: 190mg, 8%; Total Carbohydrate: 49g, 16%; Dietary Fiber: 4g, 16%; Sugar: 4g; Protein: 12g Nutrition with side dish(es): Calories 467, Total Fat: 24g, 36%; Saturated Fat: 7g, 31%; Cholesterol: 16mg, 4%; Sodium: 225mg, 10%; Total Carbohydrate: 54g, 18%; Dietary Fiber: 7g, 29%; Sugar: 6g; Protein: 15g Copyright 2017 The Six O'Clock Scramble page 5 / 6

Powered by TCPDF (www.tcpdf.org) GROCERY LIST Produce 3 carrots (3) 4 scallions (2) 1 large yellow onion (3) 2 stalks celery (3) 6 cups baby spinach or baby arugula (4) 8 oz. kale, preferably baby kale (2a) 1 tsp. fresh ginger (2) 1/4 cup fresh basil (5) 1 Tbsp. fresh cilantro (1a) Try www.thescramble.com. Use this promo code: GL30031 for $3 off of 3, 12 or 24 month subscription. TEAR OFF FOR A FRIEND! 1/2 cup + 1 Tbsp. fresh flat-leaf parsley (5)(5a) 1/4 tsp. fresh or dried rosemary (3b) 1 small to medium butternut squash (4) 1 head cauliflower (5a) * 1/2 avocado (optional)(2a) 1 3/4 limes (1)(1a)(4a) 1 orange (2a) 1 small apple, any variety (4) 1/2 cup pomegranate seeds (4) Meat and Fish 1 1/4-1 1/2 lbs. boneless, skinless chicken breasts (1) 4 tilapia fillets or other thin white fish fillets (2) Shelved Items 6 slices sourdough, French or challah bread (use wheat/glutenfree bread if needed) (3b) 1-2 cups quick-cooking brown or regular white rice (2b) 3/4 cup wild rice (3) 16 oz. angel hair noodles (capellini) (use wheat/gluten-free if needed) (5) 1/2 cup popcorn kernels (4a) 1/2 cup low fat granola or muesli (use wheat/gluten-free if needed) (1b) 6 oz. tomato paste (5) 28 - oz. crushed tomatoes (3) 32 oz. reduced-sodium chicken or vegetable broth (3) 1 cup salsa (1) Spices 2 3/8 tsp. salt (1a)(3)(3a)(4)(4a)(5) 1/4 tsp. kosher salt (3b) 2 bay leaves (3) 1 tsp. dried oregano (1) * 1/4 tsp. crushed red pepper flakes (optional)(3b) 3/8 tsp. black pepper (3)(3a) 1/2 tsp. ground cinnamon (1b)(4) Staples 1 tsp. + 2 Tbsp. butter (1a)(4a) 1-2 Tbsp. butter or margarine (5a) 9 1/2 Tbsp. + 1/3 cup extra virgin olive oil (2a)(3)(3b)(4)(5) 2 Tbsp. canola or vegetable oil (4a) 1 tsp. + 1 Tbsp. sesame oil (2)(2a) 2 Tbsp. balsamic vinegar (4) 3 Tbsp. reduced-fat mayonnaise (or use any variety) (3a) Refrigerated/Frozen Section 3/4 cup crumbled goat or Gorgonzola cheese (4) 1/2 cup shredded Cheddar cheese (1) 1/2 cup + 1 Tbsp. grated Parmesan cheese (5)(5a) 2 Tbsp. Chinese black bean sauce (2) 2 Tbsp. rice vinegar (2a) 1 Tbsp. rice wine (2) 15 oz. reduced-sodium canned black beans (1) 2 cups unsweetened applesauce (1b) 2 Tbsp. dried cranberries or cherries (2a) 1/4 cup sliced almonds (2a) * 1 cup pecans or walnuts (optional)(4) 1/3 cup pine nuts (5) 1/2 tsp. ground cumin (1) 2 tsp. curry powder (4a) 1/4 tsp. garlic powder (1) 1 1/2 tsp. chili powder (1)(4) 1/2 tsp. paprika (3a) 2 Tbsp. sesame seeds (2a) 2 tsp. Dijon mustard (use wheat/gluten-free if needed) (2a) * 1 tsp. sugar (optional)(3) 1 Tbsp. + 1 tsp. honey (2)(2a) 6 eggs (3a) 3 tsp. minced garlic (2)(3b)(5) 2 Tbsp. bread crumbs (use wheat/gluten-free if needed) (5a) 1/4 cup orange juice (2a) 16 oz. corn kernels, frozen or fresh (1a) * 1 cup shelled edamame, chickpeas or diced chicken or turkey (optional)(4) The above ingredients will make (1) = Baked Mexi-Chicken, (1a) = Cilantro-Lime Corn, (1b) = Applesauce with Cinnamon and Granola, (2) = Tilapia with Chinese Black Bean Sauce, (2a) = Asian Kale Salad with Orange Vinaigrette, (2b) = Brown or White Rice, (3) = Tomato and Wild Rice Soup, (3a) = Deviled Eggs, (3b) = Garlic Toast, (4) = Roasted Butternut Squash, Pomegranate, Apple and Goat Cheese Salad, (4a) = Curry- Lime Popcorn, (5) = Angel Hair Noodles with Tomato Pesto, (5a) = Italian Cauliflower * - Includes ingredients that are optional. Copyright 2017 The Six O'Clock Scramble page 6 / 6