New recipe categories No Added Sugar and Vegan

New recipe categories No Added Sugar and Vegan By popular request, you can now search for recipes that have no added sugar (no added sugar includes those with natural sugars like honey and maple syrup, but doesn t include naturally occurring sugars like those in fruit and some dairy) and recipes that have no animal products at all (vegan). We re busy coding all of our recipes for these categories by hand, so please let us know if we missed any or accidentally put the wrong recipe in either of these categories. You can let us know in the comments below the recipe, which we check every day. Thank you! Have other ideas for how we can make The Scramble better? Send me an email at aviva@thescramble.com We Can Help You Get Healthier! Want to kick sugar cravings, eat healthier and feel better? The Sugar Cleanse and Healthy Eating Challenge has been so popular that we have decided to keep it going indefinitely. Results for members of this free group have been AMAZING, from reversing prediabetes diagnosis, achieving significant weight loss, eliminating achy joints, and having more energy. If you want to kick the sugar habit and cravings and get healthier in a supportive and motivating Facebook group, please join more than 1,000 of us here! Copyright 2016 The Six O'Clock Scramble page 1 / 8

Rosemary-Garlic Pork Roast with Whipped Sweet Potatoes Prep: 20 minutes Cook: 30 minutes Total: 50 minutes # of Servings: 6 My friend Kim Tilley, who comes from the Midwest and is a phenomenal cook, serves this flavorful pork roast to her family. The sweet potatoes are the perfect complement to the savory pork. Serve it with Caramelized Cabbage and Apples. 1 1/2-2 lbs. boneless pork loin roast or pork tenderloin, or use bone-in chicken pieces 2 Tbsp. extra virgin olive oil 2 1/2 tsp. minced garlic, (about 5 cloves) 1 Tbsp. fresh or dried rosemary 1/2 tsp. kosher salt Ingredients for side dish - Caramelized Cabbage and Apples 1 Tbsp. extra virgin olive oil, (use 2 if you don t mind the extra calories) 1/2 yellow onion, halved and thinly sliced 1/4 tsp. salt, or more taste 1 head red cabbage, quartered cored and thinly sliced (about 6 cups) 3/4 tsp. black pepper 2 1/2 lbs. sweet potatoes, (about 5 potatoes), peeled and chopped into 1-inch pieces 1-2 Tbsp. butter, to taste 1-2 Tbsp. maple syrup or brown sugar, to taste 1/2 cup nonfat or low fat milk 1 green apple, peeled and chopped 2 Tbsp. apple cider vinegar 2 Tbsp. dried cranberries Preheat the oven to 400 degrees. Put the meat in a large roasting pan. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture all over the top and sides of the meat. (If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.) Roast the meat for 30-40 minutes (check it after 25 minutes for pork tenderloin) until just cooked through, or has an internal temperature of 160 degrees. (Meanwhile, start the cabbage and apples if you are serving them.) While the meat is cooking, cover the sweet potatoes with water in a large saucepan and bring it to a boil over high heat. Simmer the potatoes until they are fork tender, 10-15 minutes. Drain them thoroughly, and whip them in a mixing bowl with the butter, syrup or sugar, and milk, until they are smooth. (Optional: Transfer the whipped potatoes to a small casserole and put them in the oven with the pork roast until the tops of the potatoes start to brown.) Slice the pork and serve it along side the whipped potatoes. Slow Cooker Directions: Follow the pork recipe as above, placing the pork in the slow cooker and covering with the rub mixture. Cook on low for 7 8 hours or on high for 3-4 hours. Prepare the potatoes as directed above. (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, combine the dry seasonings, peel and chop the sweet potatoes, make the rub, apply it to the meat and refrigerate. Flavor Booster: Season the pork with extra freshly ground black pepper. Tip: Pork can dry out quickly, so rely on your meat thermometer rather than appearance, to judge when it is done. Serve with Caramelized Cabbage and Apples 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 cook them for 2 3 minutes until they start to brown. Add the cabbage and salt, and cook it for 2 3 more minutes. Add the apple and 1 Tbsp. of the vinegar, stir and cook, covered, for 5 minutes. Uncover it and cook it for 15 more minutes until the cabbage is tender, stirring it occasionally, but not too often so it browns a bit on the bottom. Stir in the cranberries and 2nd Tbsp. of vinegar and cook it for 5 more minutes until the cabbage is very soft. Nutritional Information Per Serving (% based upon daily values): Calories 360, Total Fat: 10g, 15%; Saturated Fat: 3g, 13%; Cholesterol: 75mg, 25%; Sodium: 270mg, 11%; Total Carbohydrate: 38g, 13%; Dietary Fiber: 6g, 24%; Sugar: 10g; Protein: 28g Nutrition with side dish(es): Calories 472, Total Fat: 13g, 19%; Saturated Fat: 4g, 15%; Cholesterol: 75mg, 25%; Sodium: 418mg, 17%; Total Carbohydrate: 58g, 19.5%; Dietary Fiber: 14g, 53.5%; Sugar: 22g; Protein: 34g Weight Watcher Points Plus: 9 - Weight Watcher Points(+Sides): 12 Copyright 2016 The Six O'Clock Scramble page 2 / 8

Salmon Salad Sandwiches Prep: 10 minutes Cook: 0 minutes Total: 10 minutes # of Servings: 6 A quick and healthy no-cook meal, these sandwiches are fun to eat on a busy night. We topped them with sliced tomatoes and added a layer of tortilla chips for extra crunch! Serve it with celery and carrot sticks with hummus. 1/4 cup reduced-fat mayonnaise 1 Tbsp. Dijon mustard (use wheat/gluten-free if needed) 1 tsp. honey 1/2 lemon, juice only, about 2 Tbsp. 15 oz. canned wild Alaskan pink salmon, drained Ingredients for side dish - Celery and Carrot Sticks with Hummus 1/2 lb. celery 1/2 lb. large or baby carrots 2 stalks celery, finely chopped (1 cup total) 6 whole wheat hamburger buns (use wheat/gluten-free if needed) 1-2 tomatoes, sliced (optional) 1-2 cup tortilla chips (optional) 3/4 cup hummus (Slice the carrots and celery first, if you are serving them.) In a small bowl, combine the mayonnaise, mustard, honey and lemon juice. In a medium bowl, combine the salmon, celery and mayonnaise mixture. (Note: At this point you can refrigerate the salmon salad for up to 24 hours until you are ready to serve it.) Put a scoop of the salmon salad in each bun, top it with sliced tomato and/or tortilla chips, if desired, and serve it immediately. Do Ahead or Delegate: Juice the lemon, combine the ingredients for the dressing, chop the celery, slice the tomatoes if using, or fully prepare and refrigerate the salad. Flavor Booster: Add a thin slice of onion to each sandwich or add ½ cup minced onion and/or 1 Tbsp. capers to the salmon salad. Tip: According to a 2013 report card from the Center for Science in the Public Interest, Americans are eating, on average, 450 calories more per day than they did in 1970. One simple way to cut back on the number of calories you are eating each day is to make sure you plan your meals ahead of time (just like we love to do at The Scramble). Planning ahead will help you avoid last minute takeout orders and trips to the corner restaurant, which are typically much higher in calories, sodium, fat and price than a home-cooked meal. Serve with Celery and Carrot Sticks with Hummus Serve it with celery and carrot sticks or baby carrots with hummus for dipping. Nutritional Information Per Serving (% based upon daily values): Calories 270, Total Fat: 10g, 15%; Saturated Fat: 2g, 10%; Cholesterol: 30mg, 10%; Sodium: 730mg, 30%; Total Carbohydrate: 25g, 8%; Dietary Fiber: 1g, 4%; Sugar: 4g; Protein: 19g Nutrition with side dish(es): Calories 348, Total Fat: 13g, 19%; Saturated Fat: 3g, 12%; Cholesterol: 30mg, 10%; Sodium: 918mg, 36%; Total Carbohydrate: 37g, 11%; Dietary Fiber: 5g, 21%; Sugar: 8g; Protein: 22g Weight Watcher Points Plus: 7 - Weight Watcher Points(+Sides): 9 Copyright 2016 The Six O'Clock Scramble page 3 / 8

Zesty Turkey and Black Bean Chili Prep + Cook: 25 minutes # of Servings: 6 Serving Size: about 1 cup This is a simple but satisfying weeknight dish packed with healthy proteins and fiber. Scramble recipe tester Maria Mullen said that this is her husband s new favorite chili!" Serve it with warm mini corn muffins and pineapple. 1 Tbsp. extra virgin olive oil 1/2 yellow onion, diced (1 cup) 1 tsp. minced garlic, (about 2 cloves) 1 lb. ground turkey or vegetarian ground meat 1 Tbsp. chili powder 15 oz. diced tomatoes with green chilies, with their liquid Ingredients for side dish - Mini Corn Muffins or Corn Bread 1 pkg. corn muffin mix or cornmeal Ingredients for side dish - Pineapple 1 pineapple (or canned pineapple rings), cut into chunks 6 oz. tomato paste 9 oz. corn kernels, drained, or use 1 cup frozen 15 oz. reduced-sodium canned black beans, drained and rinsed 1 dash hot pepper sauce such as Tabasco, for serving (optional) 1 cup shredded Cheddar cheese, for serving (optional) 1 cup nonfat or low fat sour cream, for serving (optional) In a stockpot, heat the oil over medium heat. Cook the onions until they are tender, 3-5 minutes. Add the garlic and stir for about 30 seconds, then add the turkey and chili powder, and brown the turkey for about 5 minutes until it is mostly cooked through. (If you are using vegetarian meat, add it to the pot along with the tomatoes, as there is no need to brown it.) (Start the corn muffins now, if you are serving them.) Add the diced tomatoes, tomato paste, corn and beans, bring it to a low boil and then simmer it for 10 15 minutes, stirring occasionally. (Meanwhile, slice the pineapple, if you are serving it.) Serve it with a dash of hot pepper sauce, and topped with a little shredded Cheddar cheese and/or a dollop of sour cream, if desired, or refrigerate it for up to 3 days, or freeze it for up to 3 months. Slow Cooker Directions: Combine all ingredients except the hot pepper sauce, cheese and sour cream in the slow cooker. Cook on low for 6-8 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: Dice the onion, peel the garlic, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the chili. Flavor Booster: Use chipotle chili powder or add 1/4 tsp. cayenne pepper to the chili. Tip: Turkey, a great lean protein source, falls into a group of high-protein foods (including tuna and egg whites) that can help keep insulin levels within a desirable range after eating a meal. Serve with Mini Corn Muffins or Corn Bread Prepare the corn muffins or corn bread according to package directions, using mini muffin tins, if available. Serve them warm. Serve with Pineapple Peel, core, and cut the pineapple into bite-sized chunks, or use canned pineapple rings or chunks. Nutritional Information Per Serving (% based upon daily values): Calories 270, Total Fat: 9g, 14%; Saturated Fat: 2g, 10%; Cholesterol: 45mg, 15%; Sodium: 960mg, 40%; Total Carbohydrate: 28g, 9%; Dietary Fiber: 6g, 24%; Sugar: 7g; Protein: 21g Nutrition with side dish(es): Calories 444, Total Fat: 12g, 18%; Saturated Fat: 3g, 12%; Cholesterol: 54mg, 18%; Sodium: 1139mg, 47%; Total Carbohydrate: 65g, 22%; Dietary Fiber: 9g, 38%; Sugar: 25g; Protein: 24g Weight Watcher Points Plus: 7 - Weight Watcher Points(+Sides): 11 Copyright 2016 The Six O'Clock Scramble page 4 / 8

Twisted Noodles with Broccoli and Peanut Sauce Prep + Cook: 30 minutes # of Servings: 8 Serving Size: about 1 1/4 cups This versatile, creamy pasta sauce can also be used as a tasty dipping sauce for vegetables. If you like your peanut sauce a little sweeter, add a teaspoon or two of honey to the sauce instead of the sriracha. Serve it with a green salad with Asian pear, crumbled Gorgonzola and fresh mint and with Hot Chocolate Submarinos for dessert. 12 oz. whole grain pasta (use wheat/gluten-free if needed) 1 lb. broccoli, chopped (use 6 cups broccoli florets and sliced stems) 2/3 cup creamy natural salted peanut butter 3 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) 2 Tbsp. rice vinegar, or use juice of 1 lime 2 tsp. minced garlic, (about 4 cloves) 2 tsp. sriracha (Vietnamese hot sauce), or use 1/2 tsp. crushed red pepper flakes (optional) Ingredients for side dish - Green Salad with Asian Pear, Crumbled Gorgonzola, and Fresh Mint 1 head butter lettuce or other soft lettuce, torn into bitesized pieces 2-4 Tbsp. vinaigrette dressing, or dressing of your 2 Tbsp. fresh mint leaves, chopped 1/2 Asian pear, diced choice 2 Tbsp. crumbled Gorgonzola or blue cheese Ingredients for side dish - Hot Chocolate Submarinos 4 cups nonfat or low fat milk 4 tsp. superfine sugar 1/2 cup mini marshmallows (optional) 3 oz. dark chocolate bar or squares Cook the pasta according to the package directions. (Prepare the salad now, if you are serving it.) When the noodles are 2 minutes from being cooked, add the broccoli to the boiling water, cover to bring it back to a boil and cook the noodles and broccoli together for the final 2 minutes. Drain the noodles and broccoli. Meanwhile, in a medium bowl or a large measuring cup, whisk together the peanut butter and 1/2 cup hot water until smooth. Stir the remaining ingredients into the peanut sauce. Return the pasta and broccoli to the cooking pot, and toss it with the sauce. Serve it hot or refrigerate it for up to 2 days. Do Ahead or Delegate: Chop the broccoli, cook the pasta and the broccoli and store tossed with a little oil to prevent the noodles from sticking, peel the garlic, prepare the sauce, or fully prepare and refrigerate the dish. Flavor Booster: Add 1 tsp. or more of finely minced fresh ginger to the peanut sauce, use the optional sriracha or crushed red pepper flakes in the peanut sauce or at the table. Tip: Do you typically stick broccoli stalks in your compost bin, kitchen trashcan or your garbage disposal? Try incorporating them into your meals. You can peel the stalks to make them more tender (not always necessary), then slice them and include them with the florets, or you can shred them in a food processor and add them to salads and slaws. Serve with Green Salad with Asian Pear, Crumbled Gorgonzola, and Fresh Mint Toss the lettuce with the pear, Gorgonzola or blue cheese, mint and the vinaigrette dressing or dressing of your choice. Serve with Hot Chocolate Submarinos Heat the milk on the stovetop or in the microwave until hot but not boiling. Stir in the chocolate and sugar until the chocolate melts. Top with marshmallows, if desired, and enjoy immediately. (They re called submarinos in Argentina because you dunk the chocolate into the milk like it s a submarine.) Nutritional Information Per Serving (% based upon daily values): Calories 400, Total Fat: 11g, 16%; Saturated Fat: 2g, 6.5%; Cholesterol: 0mg, 0%; Sodium: 134mg, 5.5%; Total Carbohydrate: 60g, 20%; Dietary Fiber: 2g, 5.5%; Sugar: 4g; Protein: 12g Nutrition with side dish(es): Calories 631, Total Fat: 19g, 28.5%; Saturated Fat: 7g, 32%; Cholesterol: 12mg, 10.5%; Sodium: 331mg, 16%; Total Carbohydrate: 92g, 32%; Dietary Fiber: 6g, 14.9%; Sugar: 33g; Protein: 22g Weight Watcher Points Plus: 10 - Weight Watcher Points(+Sides): 16 Copyright 2016 The Six O'Clock Scramble page 5 / 8

Puffy Golden Quiche with Leeks, Greens and Baby Swiss Prep: 25 minutes Cook: 30 minutes Total: 55 minutes # of Servings: 6 I love a good dinner pie filled with lots of veggies and some cheese. This one, inspired by a suggestion by longtime Scramble member Hillary Bratton, turns golden brown on top and holds together beautifully. Use whichever greens you find locally. Scramble recipe tester Debbie Firestone said, I have one daughter who DOES NOT like kale, but even she went back for seconds! If you are lucky enough to have a Trader Joe s nearby, I like the all-natural pie crusts sold there. They come apart a bit when you unroll them but you can easily press them together in the pie dish. However, it s easy enough to make your own crust if you have an extra 15 or 20 minutes. Serve it with hash browns. 1 (9-inch) unbaked pie crust (use wheat/gluten-free if needed), refrigerated or frozen 1 Tbsp. butter 1 Tbsp. extra virgin olive oil 2 leeks, white and light green parts only, halved and thinly sliced (make sure and rinse thoroughly to remove any dirt) (about 3 cups) 1 tsp. minced garlic, (2 cloves) 1 head kale, Swiss chard or collard greens, stemmed and coarsely chopped (8 12 oz.) 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 4 eggs 1/2 cup nonfat or low fat sour cream or plain Greek yogurt 1 1/2 cups shredded baby Swiss or Gruyere cheese, (about 6 oz.) 1/2 tsp. salt 1/4 tsp. black pepper 1/2 tsp. dried basil 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) Preheat the oven to 400 degrees (use the convection setting of your oven for more even browning, if you have it.) Unroll and press the crust into a tart or pie pan and trim the excess crust from the edges (unless you purchased a crust that comes in a pie tin). Bake it for 10-15 minutes until it is lightly browned. Remove it from the oven. Meanwhile, heat a large heavy skillet over medium heat. When it is hot, add the butter and the oil, and when the butter is bubbling add the leeks and garlic. Cook for 3 5 minutes until the leeks are tender, and add the greens. Cover, reduce the heat, and steam them for about 5 minutes until they are wilted, and then remove them from the heat. Meanwhile, in a medium bowl, combine the eggs, sour cream, 1 cup of the cheese, the salt, pepper and basil. Spoon the vegetables into the crust, top it with the egg mixture, stirring very gently to get the liquid to pass down through the vegetables. Top it with the remaining cheese, put it on a baking sheet and return it to the oven. Bake it for 25-30 minutes or until the top is puffy and golden brown. (Meanwhile, prepare the hash browns, if you are serving them.) Let it cool for at least 10 minutes and serve it hot, warm or cold. You can cover and refrigerate it for up to 3 days, or cool it completely and freeze it for up to 3 months. Slow Cooker Directions: To make a crustless version of the quiche in the slow cooker: Use a 3 4 Qt. slow cooker and omit the butter, oil and the crust. Add eggs and sour cream or yogurt to slow cooker, and whisk to combine. Stir in remaining ingredients. Cook on low for 3-4 hours, until eggs are set. (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Halve, slice and clean the leeks, peel the garlic, stem and chop the greens, make and refrigerate the egg mixture, or fully prepare and refrigerate or freeze the quiche. Flavor Booster: Double the garlic and the basil and/or serve the quiche with a little hot sauce, such as Tabasco. Tip: To stem the greens quickly, slide your thumb and forefinger up the stem to remove the greens, and discard the stems (or save them for another use, or put them in the compost bin). 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. Nutritional Information Per Serving (% based upon daily values): Calories 331, Total Fat: 21g, 32%; Saturated Fat: 9g, 31.5%; Cholesterol: 151mg, 50%; Sodium: 498mg, 21%; Total Carbohydrate: 24g, 8%; Dietary Fiber: 2g, 7.5%; Sugar: 3g; Protein: 14g Copyright 2016 The Six O'Clock Scramble page 6 / 8

Nutrition with side dish(es): Calories 421, Total Fat: 26g, 39%; Saturated Fat: 10g, 34.5%; Cholesterol: 151mg, 50%; Sodium: 598mg, 25%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 3g, 11.5%; Sugar: 6g; Protein: 15g Weight Watcher Points Plus: 9 - Weight Watcher Points(+Sides): 12 Copyright 2016 The Six O'Clock Scramble page 7 / 8

Powered by TCPDF (www.tcpdf.org) Try www.thescramble.com. Use this promo code: GL30031 for $3 off of 3, 6 or 24 month subscription. TEAR OFF FOR A FRIEND! GROCERY LIST Produce 1/2 lb. large or baby carrots (2a) 2 leeks (5) 1 yellow onion (1a)(3) 1 small yellow onion (5a) 2 stalks celery (2) 1/2 lb. celery (2a) * 1-2 tomatoes (optional)(2) 1 head butter lettuce or other soft lettuce (4a) 1 head kale, Swiss chard or collard greens (5) 1 head red cabbage (1a) 1 Tbsp. fresh or dried rosemary (1) 2 Tbsp. fresh mint leaves (4a) 1 lb. broccoli (4) 2 1/2 lbs. sweet potatoes (1) 2-3 russet potatoes (5a) 1/2 lemon (2) 1 pineapple (or canned pineapple rings) (3b) 1 green apple (1a) 1/2 Asian pear (4a) Meat and Fish 1 lb. ground turkey or vegetarian ground meat (3) 1 1/2-2 lbs. boneless pork loin roast or pork tenderloin, or use bone-in chicken pieces (1) Shelved Items 6 whole wheat hamburger buns (use wheat/gluten-free if needed) (2) 12 oz. whole grain pasta (use wheat/gluten-free if needed) (4) * 1-2 cups tortilla chips (optional)(2) 1 pkg. corn muffin mix or cornmeal (3a) 6 oz. tomato paste (3) 15 oz. diced tomatoes with green chilies (3) * 1/2 cup salsa or ketchup (optional)(5a) * 2 tsp. sriracha (Vietnamese hot sauce) (optional)(4) 2 Tbsp. rice vinegar (4) 2 Tbsp. apple cider vinegar (1a) 15 oz. reduced-sodium canned black beans (3) 15 oz. canned wild Alaskan pink salmon (2) 9 oz. corn kernels (3) 2 Tbsp. dried cranberries (1a) 4 tsp. superfine sugar (4b) * 1/2 cup mini marshmallows (optional)(4b) 3 oz. dark chocolate bar or squares (4b) Spices 1-1 1/4 tsp. salt (1a)(5)(5a) 1/2 tsp. kosher salt (1) 1/2 tsp. dried basil (5) Staples 2-3 Tbsp. butter (1)(5) 7 Tbsp. extra virgin olive oil (1)(1a)(3)(5)(5a) 1/4 cup reduced-fat mayonnaise (2) 2-4 Tbsp. vinaigrette dressing (4a) 1 Tbsp. Dijon mustard (use wheat/gluten-free if needed) (2) 3 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) (4) * 1 dash hot pepper sauce such as Tabasco (optional)(3) Refrigerated/Frozen Section 2 Tbsp. crumbled Gorgonzola or blue cheese (4a) * 1 1/4 cups shredded Cheddar cheese (optional)(3)(5a) 1 1/2 cups shredded baby Swiss or Gruyere cheese (5) * 1 cup nonfat or low fat sour cream (optional)(3) 1 1/8-1 1/4 tsp. black pepper (1)(5)(5a) 1/8 tsp. garlic powder (5a) 1 Tbsp. chili powder (3) 1-2 Tbsp. maple syrup or brown sugar (1) 1 tsp. honey (2) 4 1/2 cups nonfat or low fat milk (1)(4b) 4 eggs (5) 6 1/2 tsp. minced garlic (1)(3)(4)(5) 2/3 cup creamy natural salted peanut butter (4) 1/2 cup nonfat or low fat sour cream or plain Greek yogurt (5) 3/4 cup hummus (2a) 1 (9-inch) unbaked pie crust (use wheat/gluten-free if needed) (5) The above ingredients will make (1) = Rosemary-Garlic Pork Roast with Whipped Sweet Potatoes, (1a) = Caramelized Cabbage and Apples, (2) = Salmon Salad Sandwiches, (2a) = Celery and Carrot Sticks with Hummus, (3) = Zesty Turkey and Black Bean Chili, (3a) = Mini Corn Muffins or Corn Bread, (3b) = Pineapple, (4) = Twisted Noodles with Broccoli and Peanut Sauce, (4a) = Green Salad with Asian Pear, Crumbled Gorgonzola, and Fresh Mint, (4b) = Hot Chocolate Submarinos, (5) = Puffy Golden Quiche with Leeks, Greens and Baby Swiss, (5a) = Hash Browns * - Includes ingredients that are optional. Copyright 2016 The Six O'Clock Scramble page 8 / 8