Yucatan Chicken and Vegetable Salad

Yucatan Chicken and Vegetable Salad Marinate Time: 10 minutes Prep + Cook: 30 minutes # of Servings: 6 Serving Size: about 2 cups Recently I ve been incorporating pumpkin seeds into my Mexican cooking after learning that they are traditional there from my friend Pati Jinich, cooking instructor and star of the Emmy Award winning Pati s Mexican Table on PBS (Congrats on your 5 th season, Pati!). Like most of my recipes, this one can be varied according to your taste or what s in season or in your fridge. For the tomatoes, I used grape tomatoes, but I encourage you to use what is freshest in your market or garden. Recipe tester Bobbi Woods said, This salad was amazing!!! The spices were perfect together and they made the chicken so mouthwatering! Serve the salad with roasted sweet potato slices. 1 lb. boneless, skinless chicken thighs, flattened with a mallet if they are thick, or use meatless chicken strips 1/2 cup extra virgin olive oil 2 limes, juice only, about 1/4 cup 1 tsp. honey or superfine sugar (optional) 1/2 tsp. ground cumin, or more to taste 1/2 tsp. salt, plus additional for seasoning the chicken Ingredients for side dish - Roasted Sweet Potato Slices 2 large sweet potatoes, sliced crosswise into 1/2-inch rounds 1 Tbsp. canola or olive oil 1/2 tsp. ground cinnamon 1 cup corn kernels, frozen or fresh, preferably roasted if using frozen 1 head Boston, Bibb, or other soft leaf lettuce, ripped into bite size pieces (about 8 cups) 1 cup grape or cherry tomatoes, halved 2 Tbsp. fresh cilantro, chopped, or more to taste 2 Tbsp. shelled pumpkin seeds (pepitas), or use sunflower seeds, toasted if desired 1 cup shredded Monterey Jack cheese 1/4 tsp. allspice or cloves 1 Tbsp. brown sugar Lay the chicken in a flat dish just large enough to hold it in one layer. In a large measuring cup, whisk together the oil, lime juice, honey or sugar (optional), cumin and salt. Pour HALF of the mixture over the chicken, and flip the meat to coat it (reserve the other half of the mixture to dress the salad). Let the chicken marinate on the counter for at least 10 minutes, or cover and refrigerate it and marinate it for at least 30 minutes and up to 24 hours. (Meanwhile, start the potatoes about 35 minutes before you plan to serve the chicken.) When you are ready to cook the chicken, heat the grill or a large heavy skillet, preferably a cast iron skillet, over medium to mediumhigh heat. When the grill or pan is very hot, add the chicken (let the excess marinade drip off first), making sure not to crowd it, season it with salt, and cook it without moving it for 5 minutes per side. Season the second side with a little salt after flipping it. The chicken should get nicely browned, but if it is smoking or blackening, reduce the heat. Transfer the chicken to a cutting board. While the chicken is cooking, thaw the corn, if necessary. In a large serving bowl, combine the lettuce, tomatoes, corn, cilantro, pumpkin seeds and cheese. Slice the cooked chicken and add it to the salad, stir or shake the dressing, pour it over the salad and toss it gently but thoroughly. (You may not need all the dressing.) Serve it immediately. Slow Cooker Directions: There's no need to marinate in advance. Combine the marinade ingredients. Add the chicken to the slow cooker along with HALF the marinade, turning several times to be sure it is well coated, and cook on low for 4-5 hours or on high for 2-3 hours. Assemble the salad as directed. Do Ahead or Delegate: Pound the chicken if necessary and refrigerate, juice the lime, make the marinade and marinate the chicken in the refrigerator (using only HALF of the marinade), defrost the corn if using frozen, tear the lettuce, halve the tomatoes, chop the cilantro, toast the seeds if desired, shred the cheese if necessary and refrigerate. Flavor Booster: Add 1/8 tsp. ground black pepper and a pinch of cinnamon to the dressing. Lightly toast the pumpkin or sunflower seeds to bring out their flavor, add a diced avocado to the salad after tossing it, and/or use Pepper Jack cheese instead of milder Monterey Jack. Tip: The Yucatan, located in Southeastern Mexico on the Yucatan Peninsula, utilizes not only traditional Mexican and Mayan components in its cuisine, but also has European and Caribbean influences. Some of the most common ingredients used in recipes from this region are fresh citrus fruits, red onions, pumpkin seeds and chili peppers. Serve with Roasted Sweet Potato Slices Preheat the oven to 400 degrees. Spray a baking sheet with nonstick cooking spray. Put the sweet potatoes on the baking sheet, and brush their tops with the oil. In a small bowl, combine the seasonings and sugar. Sprinkle the mixture evenly over the potatoes. Bake the potatoes for 30 minutes without flipping them, until they are very soft and lightly browned. Serve them hot. Nutritional Information Per Serving (% based upon daily values): Calories 347, Total Fat: 25g, 38%; Saturated Fat: 7g, 33%; Copyright 2016 The Six O'Clock Scramble page 1 / 7

Cholesterol: 80mg, 26.5%; Sodium: 366mg, 15.5%; Total Carbohydrate: 11g, 3.5%; Dietary Fiber: 3g, 10%; Sugar: 3g; Protein: 23g Nutrition with side dish(es): Calories 398, Total Fat: 26g, 39%; Saturated Fat: 7g, 33%; Cholesterol: 80mg, 26.5%; Sodium: 391mg, 16.5%; Total Carbohydrate: 22g, 7%; Dietary Fiber: 5g, 15.5%; Sugar: 7g; Protein: 24g Copyright 2016 The Six O'Clock Scramble page 2 / 7

Sesame Salmon and Crunchy Veggie Rice Bowls Prep + Cook: 30 minutes # of Servings: 4 I was inspired to make salmon, rice and veggie bowls from a photo and recipe that appeared recently in the Food section of The Washington Post. I followed my own path on the dressing and mix-ins but love the technique shared by deputy food editor Bonnie Benwick for the roasted sesame-coated salmon. You can certainly customize the bowls to your own tastes and refrigerator s contents we love the crunch provided by the cucumbers and carrots. This recipe has everything you need to be a one dish meal! 1 cup quick-cooking brown rice, (to yield 2 cups of cooked rice) (use frozen pre-cooked rice if you have it) 3 Tbsp. mirin (sweet Japanese rice wine) 1/4 cup sesame seeds, (use a combination of white and black if you have both), toasted if desired 1 1/4-1 1/2 lbs. salmon fillet (use wild Alaskan salmon if possible) 1 cucumber, peeled and diced (2 cups) 1-2 carrots, finely diced (2 cups) 3-4 scallions or chives, dark and light green parts, thinly sliced (1/4 cup) 1 tsp. minced fresh ginger, or use 2 cubes Dorot frozen minced ginger 2 Tbsp. canola or vegetable oil 1/4 cup rice vinegar 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) or tamari Preheat the oven to 425 degrees. Cook the rice according to the package directions, unless you are using frozen rice, in which case you can wait until a few minutes before serving. When the rice is cooked, stir in 1 Tbsp. mirin, and cover the rice until ready to prepare the bowls. Line a baking sheet with enough foil to fit under the salmon fillet. Spread the sesame seeds on a plate, and dip the flesh of the salmon, including the sides, in the seeds. Place it on the foil and press sesame seeds on any spots that you missed. Bake it for 12 15 minutes until it is just cooked through in the thickest part of the fillet. (You can insert a knife to check it. The fish should flake easily, or reach an internal temperature of 145 degrees Fahrenheit.) Meanwhile, dice the vegetables and make the dressing by combining the ginger, oil, vinegar, soy sauce and remaining mirin. When the fish is cooked through, remove it from the oven and dice it into small squares (about 3/4-inch). Build the bowls with 1/2 cup rice at the bottom, topped with 1/4 of the vegetables and salmon, and then drizzle the dressing over everything. Serve it immediately. Slow Cooker Directions: Cut the salmon into pieces that will fit easily into the slow cooker, if needed. Spread the sesame seeds on a plate, and dip the flesh of the salmon, including the sides, in the seeds. Place each piece of salmon on a piece of aluminum foil large enough to fold into a packet, and press sesame seeds on any spots that you missed. Fold the aluminum foil around the fillets to form individual packets, then stack the packets in the slow cooker. Cook on low for 4 hours or on high for 2-3 hours. Cook the rice, and assemble the bowls as directed. Do Ahead or Delegate: Cook the rice if necessary, peel and dice the cucumber, dice the carrot, slice the scallions, peel and mince the ginger, prepare the dressing. Flavor Booster: Add 1 2 tsp. sriracha sauce to the dressing. Serve it with fresh lime wedges. Mix some sunflower seeds in with the sesame seeds. Tip: Did you know that the average produce you find at your local grocery store travels 1,500 miles from the farm to the store? Buying local fruits and vegetables ensures that what you re eating has retained more vitamins and nutrients due to the shorter travel time and helps reduce emissions. Nutritional Information Per Serving (% based upon daily values): Calories 516, Total Fat: 28g, 43%; Saturated Fat: 5g, 22%; Cholesterol: 84mg, 28%; Sodium: 335mg, 14%; Total Carbohydrate: 33g, 11%; Dietary Fiber: 5g, 15%; Sugar: 5g; Protein: 33g Copyright 2016 The Six O'Clock Scramble page 3 / 7

Quick Couscous Paella with Crumbled Bacon Prep + Cook: 20 minutes # of Servings: 4 Serving Size: about 1 1/2 cups I love Spanish paella, but until this one, suggested by Scramble member and our friend Jolynn Dellinger, I had not found a recipe that is quick and easy enough for a weeknight dinner. This unconventional version uses couscous instead of rice, greatly reducing the cooking time. Recipe tester Alice Clark said her kids gave this recipe 100 thumbs up! Serve it with carrot and celery sticks and with Bananas Royale for dessert. 6 strips bacon (turkey, pork or meatless), or use diced sausage, shrimp, or drained and diced extra-firm tofu 2 Tbsp. extra virgin olive oil 1 red bell pepper, diced 4 scallions, dark and light green parts, sliced 1 tsp. minced garlic, (about 2 cloves) Ingredients for side dish - Carrot and Celery Sticks 1/2 lb. baby carrots or large carrots 1/2 lb. celery Ingredients for side dish - Bananas Royale 4 bananas 2-4 Tbsp. peanut butter or other nut or seed butter, or use other nut butter 1 tsp. curry powder 1/4 tsp. dry mustard 16 oz. reduced-sodium chicken or vegetable broth, or use one 14.5 oz. can of broth + 1 1/2 oz. water 1 cup frozen peas 1 cup plain couscous, regular or whole wheat 3/4 cup light ranch dressing or other dip, (see below for The Scramble's homemade ranch dressing) 1/4 cup mini marshmallows (optional) 4 tsp. mini chocolate chips (optional) Cook the bacon according to package directions until it is very crisp (or cook and dice the sausage, shrimp or tofu if using). Chop or crumble the cooked bacon and set it aside. Meanwhile, in a medium stockpot with a tight-fitting lid, heat the oil over medium heat. Add the peppers, scallions, garlic, curry powder and mustard and sauté it for about 5 minutes, stirring occasionally, until the peppers are softened. (Meanwhile, slice the carrots and the celery, if you are serving them.) Stir in the broth and bring it to a boil. Stir in the peas and couscous. Cover the pot, remove it from the heat, and let it stand for 5 minutes until the couscous has absorbed the broth. Stir in the bacon. Serve it immediately or refrigerate it for up to 3 days. Slow Cooker Directions: Cook and crumble the bacon as directed. In the slow cooker, combine all ingredients, including the cooked bacon. Cook on low for 3-4 hours. Do Ahead or Delegate: Cook the bacon (or sausage, shrimp or tofu if using) and refrigerate, dice the bell pepper, slice the scallions, peel the garlic, defrost the peas, cook the couscous, or fully prepare and refrigerate the dish. Flavor Booster: Add a pinch of saffron, double the dry mustard and curry powder and use bacon combined with either the sausage or the shrimp. Tip: You can make this more like traditional Spanish paella by stirring sausage and shrimp, rather than bacon, into the couscous. If you have any saffron threads, add a pinch with the other spices. Serve with Carrot and Celery Sticks Serve the carrot and celery sticks with ranch dressing or your favorite dip. (Give The Scramble's homemade ranch dressing a try here.) Serve with Bananas Royale On a microwave-safe plate or bowl, slice the bananas most of the way through lengthwise and fill each with 1/2-1 Tbsp. of peanut butter, and 1 Tbsp. of mini marshmallows and/or 1 tsp. chocolate chips. Heat the bananas in the microwave for approximately 30 seconds per banana or until the chocolate chips are melty. Mash, if desired, and enjoy with a spoon! Nutritional Information Per Serving (% based upon daily values): Calories 248, Total Fat: 9g, 14%; Saturated Fat: 4g, 18%; Cholesterol: 20mg, 7%; Sodium: 930mg, 39%; Total Carbohydrate: 24g, 11%; Dietary Fiber: 6g, 22%; Sugar: 9g; Protein: 4g Nutrition with side dish(es): Calories 456, Total Fat: 15g, 23%; Saturated Fat: 6g, 26.5%; Cholesterol: 20mg, 7%; Sodium: 1052mg, 44.5%; Total Carbohydrate: 64g, 24.5%; Dietary Fiber: 13g, 46.5%; Sugar: 31g; Protein: 9g Copyright 2016 The Six O'Clock Scramble page 4 / 7

Orecchiette with Baby Spinach, Mint and Feta Prep + Cook: 30 minutes # of Servings: 8 Serving Size: about 1 1/2 cups I am crazy about the flavor combination in this Greek-inspired pasta recipe, and it is so simple to prepare. Serve it with a green salad with apples, goat cheese, pecans and light honey vinaigrette. 16 oz. orecchiette pasta (use wheat/gluten-free if needed) 16-18 oz. baby spinach 2 Tbsp. extra virgin olive oil 1/2 tsp. minced garlic, (about 1 clove) 1/4 cup fresh mint, coarsely chopped 1/2 lemon, juice only, about 2 Tbsp. 3/4 cup crumbled feta cheese 1/4 tsp. salt, or to taste 1/8 tsp. black pepper, or to taste 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 in a large pot of salted boiling water, leaving some room at the top of the pot for the spinach, until it is al dente. (Meanwhile, make the salad, if you are serving it.) One minute before the pasta is done, stir in the spinach until it is just wilted, then drain them both into a colander. Return them to the pot or to a large metal serving bowl and toss it with the oil, garlic, mint and lemon juice. Top it with the feta cheese and season it with salt and pepper to taste. Serve it immediately or refrigerate it for up to 2 days. Do Ahead or Delegate: Cook the pasta and spinach and store tossed with a little oil to prevent sticking, peel the garlic, chop the mint, juice the lemon, crumble the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish. Flavor Booster: Double the mint and garlic and add a little fresh lemon zest to the pasta. Use plenty of freshly ground black pepper. Tip: When recipes call for mint, peppermint and spearmint can be used interchangeably, but keep in mind that spearmint does have a slightly stronger flavor. Mint is delicious with lamb, tossed in salads or smoothies, and is a perfect match for new potatoes, fresh peas, or pasta dishes like this one. Serve with Green Salad with Apples, Goat Cheese, Pecans, and Light Honey Vinaigrette Combine the lettuce, apple or pear, 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, drizzle the dressing over the salad, and refrigerate any extra dressing. Nutritional Information Per Serving (% based upon daily values): Calories 292, Total Fat: 8g, 11.5%; Saturated Fat: 3g, 14%; Cholesterol: 13mg, 4%; Sodium: 276mg, 11.5%; Total Carbohydrate: 45g, 15%; Dietary Fiber: 3g, 13%; Sugar: 2g; Protein: 11g Nutrition with side dish(es): Calories 403, Total Fat: 15g, 22.5%; Saturated Fat: 6g, 30%; Cholesterol: 24mg, 8%; Sodium: 369mg, 15.5%; Total Carbohydrate: 55g, 18%; Dietary Fiber: 6g, 24%; Sugar: 8g; Protein: 15g Copyright 2016 The Six O'Clock Scramble page 5 / 7

Black Bean and Tomato Soup Prep + Cook: 30 minutes # of Servings: 6 Serving Size: about 2 cups This soup is a crowd-pleaser and has been a Scramble favorite for years. Top it at the table with sour cream and/or shredded mozzarella cheese. Serve it with fruit salad with lime dressing and warm corn or wheat tortillas. 1 Tbsp. extra virgin olive oil 1 yellow onion, chopped (about 2 cups) 1 tsp. minced garlic, (about 2 cloves) 45 oz. reduced-sodium canned black beans, with their liquid (for a lower sodium option, drain and rinse the beans, return them to the cans and fill with fresh water to cover) 14 1/2 oz. reduced-sodium chicken or vegetable broth 14 1/2 oz. no salt added diced tomatoes, with their liquid Ingredients for side dish - Fruit Salad with Lime Dressing 3-6 cups seasonal mixed fruit such as strawberries, blueberries, bananas, mango, grapes and/or melon 1 tsp. superfine sugar (optional) Ingredients for side dish - Corn or Wheat Tortillas 6 corn or wheat tortillas 14 1/2 oz. no salt added tomato sauce 1 Tbsp. chili powder, or to taste 1/4-1/2 cup red wine (optional) 1 cup nonfat sour cream, for serving (optional) 1/2 cup shredded part-skim mozzarella or Cheddar cheese, for serving (optional) 1/4 lime, juice only, about 1 tsp. (optional) Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté them until the onions start to brown, about 5 minutes. Add the beans, broth, tomatoes, tomato sauce and chili powder. Bring the soup to a boil. Reduce the heat and simmer it until the flavors blend and soup thickens slightly, 15-20 minutes, stirring occasionally. (Meanwhile, prepare the fruit salad, if you are serving it.) After the soup has been simmering for about 10 minutes, stir the red wine into the soup, if desired, (and warm the tortillas, if you are serving them). With a hand-held immersion or standing blender, puree some (at least 2 cups) or all of the soup to desired consistency. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months. Top individual bowls with desired toppings at the table. Slow Cooker Directions: Omit the oil. Combine all other ingredients except the sour cream and cheese in the slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Serve as directed. Do Ahead or Delegate: Chop the onion, peel the garlic, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the soup. Flavor Booster: Add 1 tsp. cumin with the chili powder, add 1 Tbsp. balsamic vinegar, and serve the soup at the table with the optional toppings and/or hot pepper sauce (such as Tabasco), finely diced onion and/or fresh cilantro. Tip: You can freeze leftover wine in small portions for future recipe needs using an ice cube tray. Serve with Fruit Salad with Lime Dressing Combine the fruit in a serving bowl. For an optional dressing, dissolve the sugar in the lime juice, and toss the mixture gently with the fruit. Serve with Corn or Wheat Tortillas Before serving the tortillas, they can be warmed in a damp cloth in the microwave for 30 seconds to 1 minute. Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 4g, 6%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 910mg, 38%; Total Carbohydrate: 48g, 16%; Dietary Fiber: 18g, 72%; Sugar: 8g; Protein: 16g Nutrition with side dish(es): Calories 459, Total Fat: 6g, 8%; Saturated Fat: 2g, 7%; Cholesterol: 0mg, 0%; Sodium: 942mg, 39%; Total Carbohydrate: 88g, 30%; Dietary Fiber: 24g, 95%; Sugar: 28g; Protein: 19g Copyright 2016 The Six O'Clock Scramble page 6 / 7

Powered by TCPDF (www.tcpdf.org) GROCERY LIST Produce 1/2 lb. baby carrots or large carrots (3a) 1-2 carrots (2) 4 scallions (3) 3-4 scallions or chives (2) 1 yellow onion (5) 1/8 yellow or white onion (4a) 1 red bell pepper (3) 1/2 lb. celery (3a) 1 cup grape or cherry tomatoes (1) 1 head Boston, Bibb, or other soft leaf lettuce (1) 1 small head lettuce (4a) Meat and Fish 1 lb. boneless, skinless chicken thighs (1) 1 1/4-1 1/2 lbs. salmon fillet (use wild Alaskan salmon if possible) (2) Shelved Items 1 cup quick-cooking brown rice (2) 1 cup plain couscous, regular or whole wheat (3) 16 oz. orecchiette pasta (use wheat/gluten-free if needed) (4) 6 corn or wheat tortillas (5b) 14 1/2 oz. no salt added tomato sauce (5) 14 1/2 oz. no salt added diced tomatoes (5) 30 1/2 oz. reduced-sodium chicken or vegetable broth (3)(5) 1/4 cup rice vinegar (2) 3/4 cup light ranch dressing or other dip (3a) Spices 1 tsp. salt (1)(4)(4a) 3/8 tsp. black pepper (4)(4a) 1/4 tsp. allspice or cloves (1a) 1/2 tsp. ground cinnamon (1a) 1/2 tsp. ground cumin (1) Staples 1/2 cup + 7 Tbsp. extra virgin olive oil (1)(3)(4)(4a)(5) 1 Tbsp. canola or olive oil (1a) 2 Tbsp. canola or vegetable oil (2) 1/4 cup red wine vinegar (4a) 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) or tamari (2) Refrigerated/Frozen Section 1/4 cup goat or feta cheese (4a) 3/4 cup crumbled feta cheese (4) 1 cup shredded Monterey Jack cheese (1) * 1/2 cup shredded part-skim mozzarella or Cheddar cheese (optional)(5) Try www.thescramble.com. Use this promo code: GL30031 for $3 off of 3, 12 or 24 month subscription. TEAR OFF FOR A FRIEND! 16-18 oz. baby spinach (4) 1 tsp. minced fresh ginger (2) 2 Tbsp. fresh cilantro (1) 1/4 cup fresh mint (4) 1 cucumber (2) 2 large sweet potatoes (1a) 3/4 lemon (4)(4a) 2 1/4 limes (1)(5a) 1 apple or pear (4a) 4 bananas (3b) 3-6 cups seasonal mixed fruit such as strawberries, blueberries, bananas, mango, grapes and/or melon (5a) 6 strips bacon (turkey, pork or meatless) (3) 3 Tbsp. mirin (sweet Japanese rice wine) (2) * 1/4-1/2 cup red wine (optional)(5) 45 oz. reduced-sodium canned black beans (5) * 1 tsp. superfine sugar (optional)(5a) * 1/4 cup mini marshmallows (optional)(3b) * 4 tsp. mini chocolate chips (optional)(3b) 2 Tbsp. pecans (4a) 2 Tbsp. shelled pumpkin seeds (pepitas) (1) 1/4 tsp. dry mustard (3) 1 tsp. curry powder (3) 1 Tbsp. chili powder (5) 1/4 cup sesame seeds (2) * 1 tsp. honey or superfine sugar (optional)(1) 1 Tbsp. brown sugar (1a) 2 Tbsp. honey (4a) 3 tsp. minced garlic (3)(4)(4a)(5) 2-4 Tbsp. peanut butter or other nut or seed butter (3b) * 1 cup nonfat sour cream (optional)(5) 1 cup corn kernels, frozen or fresh (1) 1 cup frozen peas (3) The above ingredients will make (1) = Yucatan Chicken and Vegetable Salad, (1a) = Roasted Sweet Potato Slices, (2) = Sesame Salmon and Crunchy Veggie Rice Bowls, (3) = Quick Couscous Paella with Crumbled Bacon, (3a) = Carrot and Celery Sticks, (3b) = Bananas Royale, (4) = Orecchiette with Baby Spinach, Mint and Feta, (4a) = Green Salad with Apples, Goat Cheese, Pecans, and Light Honey Vinaigrette, (5) = Black Bean and Tomato Soup, (5a) = Fruit Salad with Lime Dressing, (5b) = Corn or Wheat Tortillas * - Includes ingredients that are optional. Copyright 2016 The Six O'Clock Scramble page 7 / 7