Slow Cooker Whole Chicken Noodle (or Farro) Soup

Slow Cooker Whole Chicken Noodle (or Farro) Soup Prep: 30 minutes Cook: 3 hours Total: 3 hours and 30 minutes # of Servings: 8 Serving Size: about 1 3/4 cups My hairdresser Christa Forgue told me she likes to make a whole chicken soup in the slow cooker and, having spent many hours making chicken soup in a giant pot in many stages, it seemed like an excellent idea to me. This method is so easy and the flavor is just right kind of like my Jewish grandmothers would have made if either of my Jewish grandmothers had been good cooks (they had lots of other good qualities). The kids went nuts over it, and we enjoyed the leftovers the next day. I think I'll make it again when the first snow hits, reported recipe tester Greg Kershner. Serve it with Steamed Artichoke Hearts with Baby Swiss Cheese. 2 carrots, sliced (about 1 cup) 3 stalks celery, sliced (about 1 cup) 1/2 yellow onion, diced (about 1 cup) 2 cloves garlic, peeled, smashed and coarsely chopped 3 1/2 lbs. whole chicken, giblets removed, and some or all skin removed if desired 2-3 tsp. salt, to taste (2 works well if you re on a lower sodium diet) 1/2 tsp. black pepper 2 bay leaves 1 tsp. dried dill or thyme 2 cups fine or extra fine egg noodles (use wheat/glutenfree if needed), or quick-cooking farro or barley Ingredients for side dish - Steamed Artichoke Hearts with Baby Swiss Cheese 12 oz. frozen artichoke hearts 1/8 tsp. salt, or to taste 1 tsp. extra virgin olive oil 1/8 tsp. black pepper, or to taste 1 Tbsp. butter 1/2 cup shredded baby Swiss or Gruyere cheese Put the carrots, celery, onions and garlic in the slow cooker and lay the chicken on top. Add 8 cups of water plus the remaining ingredients except the noodles, and cook on low for 6 10 hours or on high for 3 4 hours. Leave the slow cooker on and transfer the chicken to a colander placed inside of a large bowl to catch extra juices and let it cool (if you don t have time to let it cool, you can work with very clean rubber gloves instead). Meanwhile, add the uncooked noodles (or farro or barley) to the slow cooker (SEE TIP BELOW). (Start the artichoke hearts now, if you are serving them.) Remove and discard the skin and bones from the chicken and shred the chicken meat with your fingers. Return 2 1/2 cups of the chicken to the soup, and reserve and refrigerate or freeze the rest of the chicken for another use. Serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months. Do Ahead or Delegate: Slice the carrots and celery, dice the onion, peel and smash the garlic, remove some or all of the skin from the chicken and refrigerate, cook the soup, cook the noodles (or farro or barley) if preparing them separately and store tossed with a little butter or oil to prevent sticking, or fully prepare and refrigerate or freeze the soup. Flavor Booster: If you have them, add a sprig or two of fresh rosemary, parsley, sage and/or oregano to the slow cooker. Season the soup at the table with freshly ground black pepper. For a different flavor on day 2, stir in some chipotles in adobo or salsa verde. Tip: If you want the noodles or grains to stay firmer and the soup to have more liquid, cook them separately, drain them, toss them with a little butter or oil, and add them to each soup bowl as you serve it so they don t absorb too much liquid. This is an especially good idea if you won t serve the soup right away. It also gives family members the chance to put in however much they want. Serve with Steamed Artichoke Hearts with Baby Swiss Cheese Preheat the oven to 400 degrees. Steam the artichoke hearts with 2 Tbsp. of water in the microwave or on the stovetop until they are very tender, 5-7 minutes. Drain them, transfer them to a small baking dish, and toss them with the oil, butter, salt and pepper, and top them with the cheese. Transfer it to the oven for 1-2 minutes until the cheese is melted before serving. Nutritional Information Per Serving (% based upon daily values): Calories 251, Total Fat: 10g, 15.5%; Saturated Fat: 3g, 13.5%; Cholesterol: 66mg, 22%; Sodium: 654mg, 27%; Total Carbohydrate: 19g, 6.5%; Dietary Fiber: 2g, 6%; Sugar: 6g; Protein: 20g Nutrition with side dish(es): Calories 383, Total Fat: 19g, 29.5%; Saturated Fat: 8g, 36%; Cholesterol: 71mg, 24%; Sodium: 814mg, 34%; Total Carbohydrate: 83g, 27.5%; Dietary Fiber: 6g, 22%; Sugar: 12g; Protein: 33g Copyright 2016 The Six O'Clock Scramble page 1 / 7

Oven-Fried Lemon Garlic Cod Prep + Cook: 30 minutes # of Servings: 4 My family devoured this scrumptious fish. Its crunchy topping and light lemony flavor makes it hard to resist. This is also a great way to use up an opened package of crackers in your pantry. Serve it with bulgur wheat and steamed broccoli tossed with olive oil and Parmesan cheese. 1 1/2-2 lbs. cod filets, or use other firm white fish, such as flounder, catfish or tilapia 2 Tbsp. reduced-fat mayonnaise (or use any variety) 1 tsp. minced garlic, (about 2 cloves) 1 lemon, (use 1 Tbsp. juice, and cut remaining lemon into wedges for serving) 1 1/2-2 cups crackers (buttery or whole grain), crushed to make 1 cup coarse crumbs Ingredients for side dish - Bulgur Wheat 1 1/2 cups bulgur wheat or use quick-cooking brown rice 3 cups reduced-sodium chicken or vegetable broth, or use water or combination of water and broth Ingredients for side dish - Steamed Broccoli Tossed with Olive Oil and Grated Parmesan Cheese 1 lb. broccoli, cut into spears, or use frozen 1-2 Tbsp. grated Parmesan cheese 1 Tbsp. extra virgin olive oil Adjust the oven rack to the middle position and preheat the oven to 450 degrees. Spray a baking sheet with nonstick cooking spray. Place the fish on the baking sheet. In a small bowl, combine the mayonnaise, garlic and lemon juice. Using a pastry brush or the back of a spoon, brush the top and sides of the fish with the mayonnaise mixture, then press the crumbs evenly on top of the fish. (Start the bulgur wheat now, if you are serving it.) Bake it for 15-20 minutes, until the crumbs are golden brown and the thickest part of the fish is opaque and flakes easily with a fork. (Meanwhile, prepare the broccoli, if you are serving it.) Serve it with the lemon wedges. Slow Cooker Directions: Cut the fillets, if needed, to fit into the slow cooker. Place each piece of fish on an individual square of aluminum foil large enough to fold into a packet. Distribute the mayo mixture, then the crackers, evenly over each piece of fish, then fold the foil around the fish to make a packet. Place the packets in the slow cooker, stacking as needed, then cook on low for 6-8 hours or on high for 3-4 hours. (Note, the topping will not get as crispy as the oven method but they are still delicious.) (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Peel the garlic, juice and slice the lemon, crush the crackers, make and refrigerate the mayonnaise mixture. Flavor Booster: Double the garlic and add 1/2-1 tsp. lemon zest to the mayonnaise mixture. Tip: Garlic will keep longer if you store it in an open container (like a bowl) at room temperature. Also, to enhance the health benefits of garlic, if time allows (does that ever happen?!), let it to sit for about 10 minutes after it is crushed/minced before you add it to the pan. This allows its full flavor and the health-promoting allicin compound to form. Serve with Bulgur Wheat In a medium saucepan, combine the bulgur wheat and the broth or combination of broth and water. Bring it to a boil, cover, and simmer it for 15 minutes until tender. Or prepare quick-cooking brown rice according to the package directions, using the broth or water. Serve with Steamed Broccoli Tossed with Olive Oil and Grated Parmesan Cheese Steam the broccoli spears until tender, 7-10 minutes. Drain the broccoli and toss it immediately with the oil and Parmesan cheese. Nutritional Information Per Serving (% based upon daily values): Calories 270, Total Fat: 5g, 8%; Saturated Fat: 1g, 5%; Cholesterol: 75mg, 25%; Sodium: 330mg, 14%; Total Carbohydrate: 21g, 7%; Dietary Fiber: 1g, 4%; Sugar: 2g; Protein: 34g Nutrition with side dish(es): Calories 514, Total Fat: 10g, 15%; Saturated Fat: 2g, 12%; Cholesterol: 79mg, 26%; Sodium: 532mg, 23%; Total Carbohydrate: 66g, 22%; Dietary Fiber: 14g, 58%; Sugar: 4g; Protein: 45g Copyright 2016 The Six O'Clock Scramble page 2 / 7

Warm Chicken Salad with Mixed Greens Prep + Cook: 30 minutes # of Servings: 6 Serving Size: about 2 1/4 cups Our friend Kristen Donoghue invented this fabulous dinner salad. Her husband Jon Hacker said he never thought of salad as a satisfying dinner until he tried this one. If your kids don t like to eat salad, you can leave some chicken and corn plain (defrost extra corn) for them to eat separately. If you have leftover chicken from a previous meal, this is a great opportunity to use it up. Serve it with whole wheat or white dinner rolls. 1-1 1/2 lb. chicken tenderloins, or use sliced mushrooms 8 oz. balsamic vinaigrette dressing, (store-bought or homemade, see Note below) 8 oz. mixed salad greens 1/2 cup dried cherries or cranberries Ingredients for side dish - Whole Wheat or White Dinner Rolls 1 pkg. whole wheat or white dinner rolls (use wheat/gluten-free if needed) 1/2 cup slivered almonds or shelled pistachios, lightly toasted if desired 10 fresh basil or mint leaves, sliced (optional) 1/2 cup crumbled Gorgonzola or blue cheese 1 cup frozen corn kernels, or use kernels off of 2 ears of corn In a baking dish, marinate the chicken tenderloins (or mushrooms) in 3/4 cup of the vinaigrette for at least 10 minutes, and up to 24 hours. Preheat the toaster oven or traditional oven to 400 degrees (or preheat the grill to medium heat). Bake the chicken (or mushrooms) in the marinade for 10-15 minutes, until it is no longer pink in the middle (or remove it from the marinade and grill it). While the chicken is cooking, assemble the remaining ingredients, except the corn, in a large salad bowl. When the chicken is almost cooked through, warm the corn kernels in the microwave for 1-2 minutes, and then add them to the salad. (If you are using fresh corn, boil or microwave it for about 2-3 minutes before adding it to the salad, if desired.) Slice the cooked chicken and add it to the salad. (Meanwhile, warm the dinner rolls, if you are serving them.) Toss the salad thoroughly with the remaining salad dressing, or less to taste. Note: To make orange balsamic vinaigrette, in a large measuring cup, thoroughly whisk together 1/2 cup olive oil, 1/4 cup orange juice, 1/4 cup balsamic vinegar and 2 Tbsp. Dijon mustard. Add ¼ - ½ tsp. garlic or dried herbs, if desired. Slow Cooker Directions: There's no need to marinate in advance. Place the chicken or mushrooms in the slow cooker along with 3/4 cup of the dressing and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours. Remove with tongs or a slotted spoon and create the salad as directed. (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Make the vinaigrette if necessary and marinate the chicken or mushrooms (the chicken should marinate in the refrigerator), toast the nuts if desired, crumble the cheese if necessary and refrigerate, defrost the corn if using frozen. Flavor Booster: Season the salad with freshly ground black pepper. Tip: Need one more reason to avoid processed foods like sodas, chips and cookies? Ounce for ounce, they usually cost more than healthy, fresh foods. Serve with Whole Wheat or White Dinner Rolls Warm the dinner rolls in a 300-degree oven for 5-10 minutes. Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 10g, 15%; Saturated Fat: 3g, 13%; Cholesterol: 50mg, 17%; Sodium: 750mg, 31%; Total Carbohydrate: 22g, 7%; Dietary Fiber: 3g, 12%; Sugar: 11g; Protein: 23g Nutrition with side dish(es): Calories 350, Total Fat: 11g, 17%; Saturated Fat: 3g, 13%; Cholesterol: 50mg, 17%; Sodium: 920mg, 38%; Total Carbohydrate: 39g, 13%; Dietary Fiber: 6g, 24%; Sugar: 13g; Protein: 27g Copyright 2016 The Six O'Clock Scramble page 3 / 7

Broccoli, Sausage and Cheddar Quiche Prep: 20 minutes Cook: 45 minutes Total: 1 hour and 5 minutes # of Servings: 8 This quiche is as easy-as-pie and packed with flavor. Scramble recipe tester Jennifer Doig also points out that it makes excellent leftovers! Serve it with hash browns and with yogurt with granola and raisins for dessert. 1 tsp. extra virgin olive oil 8 oz. pre-cooked turkey, chicken or meatless sausage, any variety (use wheat/gluten-free if needed), diced into 1/2-inch pieces 10 oz. frozen chopped broccoli 1 prepared 9-inch pie crust (use wheat/gluten-free if needed) 4 eggs Ingredients for side dish - Hash Browns 2-3 russet potatoes, cut into 3/4-inch cubes 1 small yellow onion, diced 2 Tbsp. extra virgin olive oil, or use butter 1/4-1/2 tsp. salt, to taste Ingredients for side dish - Yogurt with Granola and Raisins 4 cups vanilla or plain yogurt 1/2 cup low fat granola 1 cup nonfat or low fat milk (or use any variety) 1/4 tsp. dry mustard 1/4 tsp. salt 1/8 tsp. black pepper 1/2 cup shredded Cheddar cheese 1/8-1/4 tsp. black pepper, to taste 1/8 tsp. garlic powder, to taste 1/2 cup salsa or ketchup, for serving (optional) 1/4 cup shredded Cheddar cheese, for serving (optional) 1/2 cup raisins, or use fresh grapes or berries Preheat the oven to 375 degrees. Heat the oil in a large skillet over medium heat. Sauté the sausage for 5-7 minutes, tossing occasionally, until it is lightly browned. Meanwhile, defrost the broccoli in the microwave or on the stovetop, according to package directions, and drain it thoroughly (I use the bottom of a bowl to press the liquid through a colander). Smooth the pie crust into a 9-inch pie dish and trim the edges with a paring knife. In a medium bowl, beat the eggs. Whisk in the milk, mustard, salt and pepper and mix thoroughly. Spread the sausage on the bottom of the pie crust. Top it evenly with the broccoli and cheese. Slowly and evenly pour the egg mixture over everything. Place the quiche on top of a baking sheet to catch any spills. Bake it for 40-45 minutes until cooked through and very firm. (While the quiche is baking, make the hash browns and assemble the dessert, if you are serving them.) For a browner top, put the quiche under the broiler for the last 2-3 minutes of cooking. Let it cool for 5-10 minutes before cutting it into wedges, or let it cool completely and refrigerate it for up to 3 days or freeze it for up to 3 months. Slow Cooker Directions: To make a crustless quiche: Use a 3 4 Qt. slow cooker and omit the oil and the crust. Whisk together the eggs, milk and spices in the slow cooker, then add the cheese, sausage and broccoli and stir to combine. Cook on low for 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: Dice, cook and refrigerate the sausage, defrost and drain the broccoli, combine the spices, make and refrigerate the egg mixture, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the quiche. Flavor Booster: Use spicy sausage, double the dry mustard and black pepper, and spread 1 Tbsp. Dijon mustard on the bottom of the crust before filling it. Tip: If you're not sure whether your quiche is fully cooked, insert a knife into the center and, if it comes out clean, it's ready. Also, the quiche should feel firm and not "jiggle" when you remove it from the oven. Serve with Hash Browns Boil or microwave the potatoes until they are slightly softened, 5-7 minutes, and drain them. (Alternatively, you can grate the potatoes and cook them with the onions, flipping occasionally.) Meanwhile, in a heavy skillet over medium heat, sauté the onions in the oil or butter until the onions are translucent and just starting to brown, 5-7 minutes. Add the potatoes and sauté for 5-7 more minutes, until they are browned. Season them with the salt, pepper and garlic powder, to taste. Serve them hot with salsa, ketchup or hot sauce, or topped with shredded Cheddar cheese, if desired. Serve with Yogurt with Granola and Raisins In small serving bowls, top 1/4 of the yogurt with 1-2 Tbsp. granola and 1-2 tsp. raisins, or use fresh grapes or berries. Copyright 2016 The Six O'Clock Scramble page 4 / 7

Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 17g, 26%; Saturated Fat: 5g, 23%; Cholesterol: 115mg, 38%; Sodium: 310mg, 13%; Total Carbohydrate: 14g, 5%; Dietary Fiber: 1g, 4%; Sugar: 2g; Protein: 13g Nutrition with side dish(es): Calories 563, Total Fat: 23g, 33%; Saturated Fat: 7g, 27%; Cholesterol: 120mg, 40%; Sodium: 574mg, 24%; Total Carbohydrate: 67g, 13%; Dietary Fiber: 3g, 10%; Sugar: 42g; Protein: 25g Copyright 2016 The Six O'Clock Scramble page 5 / 7

Everything Under the Tuscan Sun (Polenta with White Beans and Spinach) Prep + Cook: 25 minutes # of Servings: 4 Serving Size: about 1 1/2 cups This recipe was a sleeper hit at our table. It s a one-pot wonder of Italian comfort food. Andrew thought I should name it Lavello, the Italian word for kitchen sink speaking of which, sautéing some mushrooms with the onions and garlic would also be a great addition. Serve it with clementines. 1 Tbsp. extra virgin olive oil 1 yellow onion, diced 1 tsp. minced garlic, (about 2 cloves) 1 tomato, diced 1/4 cup julienne-cut sundried tomatoes 18 oz. plain prepared polenta (sold in tubes with grains), diced Ingredients for side dish - Clementines 6-12 clementines, (also known as Mandarin oranges or cuties) 15 oz. canned great northern beans, or use cannellini beans, drained and rinsed 1 tsp. dried Italian seasoning, or use a combination of dried basil and oregano 6-9 oz. baby spinach 1 cup shredded part-skim mozzarella cheese 1/4 cup grated Parmesan cheese, for serving (optional) Heat a large heavy skillet over medium heat, and when it is hot, add the oil. When the oil is hot, add the onions and garlic and sauté them until the onions are tender, about 5 minutes. Add both types of tomatoes and cook for 2 more minutes, then stir in the polenta and the beans, cover for 3 4 minutes, stirring once. Stir in the Italian seasoning and the spinach, cover and cook for 4 more minutes until the spinach is wilted. Top it with the mozzarella cheese and serve it immediately, topped with the Parmesan cheese, if desired. Do Ahead or Delegate: Dice the onion, tomato and polenta, peel the garlic, cut the sundried tomatoes if necessary, shred the mozzarella cheese and grate the Parmesan cheese if necessary and refrigerate. Flavor Booster: Stir in some capers and crushed red chili flakes along with the spinach, use freshly grated Parmesan cheese. Tip: If you find the dish needs more moisture at any point, you can add 1/4 cup of chicken or vegetable broth, tomato sauce or water. Serve with Clementines Serve the clementines (also known as Mandarin oranges, Halos or 'cuties') whole and they can be peeled at the table. Nutritional Information Per Serving (% based upon daily values): Calories 365, Total Fat: 13g, 19%; Saturated Fat: 5g, 25.5%; Cholesterol: 21mg, 7%; Sodium: 823mg, 34.5%; Total Carbohydrate: 47g, 15.5%; Dietary Fiber: 11g, 43%; Sugar: 7g; Protein: 17g Nutrition with side dish(es): Calories 435, Total Fat: 13g, 19%; Saturated Fat: 5g, 25.5%; Cholesterol: 21mg, 7%; Sodium: 823mg, 34.5%; Total Carbohydrate: 65g, 21.5%; Dietary Fiber: 14g, 53%; Sugar: 21g; Protein: 19g Copyright 2016 The Six O'Clock Scramble page 6 / 7

Powered by TCPDF (www.tcpdf.org) GROCERY LIST Produce 2 carrots (1) 1 1/2 yellow onions (1)(5) 1 small yellow onion (4a) 3 stalks celery (1) 1 tomato (5) 8 oz. mixed salad greens (3) 6-9 oz. baby spinach (5) Meat and Fish 1-1 1/2 lbs. chicken tenderloins (3) 3 1/2 lbs. whole chicken (1) Shelved Items 1 pkg. whole wheat or white dinner rolls (use wheat/gluten-free if needed) (3a) 1 1/2 cups bulgur wheat or use quick-cooking brown rice (2a) 2 cups fine or extra fine egg noodles (use wheat/gluten-free if needed) (1) 1 1/2-2 cups crackers (buttery or whole grain) (2) 18 oz. plain prepared polenta (sold in tubes with grains) (5) 1/2 cup low fat granola (4b) 1/4 cup julienne-cut sundried tomatoes (5) Spices 2 5/8-3 7/8 tsp. salt (1)(1a)(4)(4a) 1 tsp. dried Italian seasoning (5) 2 bay leaves (1) 7/8-1 tsp. black pepper (1)(1a)(4)(4a) Staples 1 Tbsp. butter (1a) 2 tsp. + 4 Tbsp. extra virgin olive oil (1a)(2b)(4)(4a)(5) 2 Tbsp. reduced-fat mayonnaise (or use any variety) (2) 8 oz. balsamic vinaigrette dressing (3) Refrigerated/Frozen Section 1/2 cup crumbled Gorgonzola or blue cheese (3) 3/4 cup shredded Cheddar cheese (4)(4a) 1-2 Tbsp. + 1/4 cup grated Parmesan cheese (2b)(5) 1/2 cup shredded baby Swiss or Gruyere cheese (1a) 1 cup shredded part-skim mozzarella cheese (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! 2 cloves garlic (1) * 10 fresh basil or mint leaves (optional)(3) 1 lb. broccoli (2b) 2-3 russet potatoes (4a) 1 lemon (2) 6-12 clementines (5a) 1 1/2-2 lbs. cod filets (2) 8 oz. pre-cooked turkey, chicken or meatless sausage, any variety (use wheat/gluten-free if needed) (4) 3 cups reduced-sodium chicken or vegetable broth (2a) * 1/2 cup salsa or ketchup (optional)(4a) 15 oz. canned great northern beans (5) 1/2 cup dried cherries or cranberries (3) 1/2 cup raisins (4b) 1/2 cup slivered almonds or shelled pistachios (3) 1/4 tsp. dry mustard (4) 1/8 tsp. garlic powder (4a) 1 tsp. dried dill or thyme (1) 1 cup nonfat or low fat milk (or use any variety) (4) 4 eggs (4) 2 tsp. minced garlic (2)(5) 4 cups vanilla or plain yogurt (4b) 1 prepared 9-inch pie crust (use wheat/gluten-free if needed) (4) 1 cup frozen corn kernels (3) 10 oz. frozen chopped broccoli (4) 12 oz. frozen artichoke hearts (1a) The above ingredients will make (1) = Slow Cooker Whole Chicken Noodle (or Farro) Soup, (1a) = Steamed Artichoke Hearts with Baby Swiss Cheese, (2) = Oven- Fried Lemon Garlic Cod, (2a) = Bulgur Wheat, (2b) = Steamed Broccoli Tossed with Olive Oil and Grated Parmesan Cheese, (3) = Warm Chicken Salad with Mixed Greens, (3a) = Whole Wheat or White Dinner Rolls, (4) = Broccoli, Sausage and Cheddar Quiche, (4a) = Hash Browns, (4b) = Yogurt with Granola and Raisins, (5) = Everything Under the Tuscan Sun (Polenta with White Beans and Spinach), (5a) = Clementines * - Includes ingredients that are optional. Copyright 2016 The Six O'Clock Scramble page 7 / 7