Our Latest Snack Obsession: Celia s Sriracha Popcorn

Our Latest Snack Obsession: Celia s Sriracha Popcorn Our daughter Celia comes home ravenous every day after high school. While Solomon is pretty routinized when it comes to after school snacks (okay, he eats the same exact thing every single day), Celia goes through phases and can be pretty inventive. Her latest creation (and our obsession) is Sriracha Popcorn. Celia pops about 1/4 cup of popcorn kernels in our Cuisinart air popper and tosses the freshly popped corn with 2 3 tsp. of melted salted butter (we love Kerrygold) and drizzles sriracha over everything (1 2 tsp.). She often drops a little bowl of it at my desk before she heads upstairs with it to do homework. (Lucky me!) It s a crunchy, salty, spicy sensation that we can t get enough of. What do you like to toss with your popcorn? Let me know on The Scramble Facebook page. Copyright 2015 The Six O'Clock Scramble page 1 / 7

Chicken Diablo Prep: 10 minutes Cook: 50 minutes Total: 60 minutes # of Servings: 6 This wonderful family-friendly chicken recipe comes from our friend Monica Medina. Monica usually prepares the chicken in the morning before work, and her babysitter puts it in the oven so it s ready in time for dinner, and has the whole house smelling heavenly (but it tastes devilishly rich). Serve it with steamed rice with caramelized onions and with lemony asparagus. 4 Tbsp. butter or margarine 1/4 cup Dijon or yellow mustard (use wheat/gluten-free if needed) 1/2 cup honey Ingredients for side dish - Steamed Rice with Caramelized Onions 1/4 yellow onion, diced 1 Tbsp. extra virgin olive oil 1 cup white rice Ingredients for side dish - Lemony Asparagus 1 lb. asparagus 1/2 tsp. minced garlic, (about 1 clove) 1 tsp. extra virgin olive oil 1-2 tsp. curry powder, to taste 1/4-1/2 tsp. cayenne pepper, to taste (optional) 1 whole chicken cut up or use 8-12 chicken pieces of your choice, skin removed, if desired 1/4 tsp. salt 1/4-1/2 tsp. curry powder (optional) 2 cups water, or use broth 1/4 lemon, juice only, about 1 Tbsp. (optional) 1/2-1 tsp. salt-free lemon pepper seasoning (optional) Preheat the oven to 350 degrees. In a small saucepan, melt the butter or margarine over medium-low heat. Add the mustard, honey, curry powder and cayenne pepper (optional) and continue cooking and stirring until the sauce is well mixed, about 2 minutes. Arrange the chicken pieces in a large baking pan. Pour the sauce over the chicken. (At this point you can refrigerate and marinate the chicken for up to 24 hours, or bake it right away. Bake the chicken for 50 minutes. Halfway through, turn the chicken over and baste it with the sauce. (Meanwhile, prepare the rice and the asparagus, if you are serving them.) For browner tops, put the chicken under the broiler for the final 5 minutes of cooking. Serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months. Slow Cooker Directions: Prepare the sauce as above, Place the chicken pieces in the slow cooker, pour the sauce on top, and flip a few times to coat. Cook it for 8 10 hours on low or 4-5 hours on high. (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 marinade and marinate the chicken in the refrigerator, or fully prepare and refrigerate or freeze the dish. Flavor Booster: Double the curry powder, add the cayenne pepper to the sauce. Tip: Want to speed up your metabolism a little bit? Include the optional cayenne pepper in this dish. Cayenne pepper contains capsaicin, which can temporarily boost your metabolism. Just keep in mind that a little goes a long way if you re catering to sensitive palates. Serve with Steamed Rice with Caramelized Onions In a heavy saucepan with a tight-fitting lid, sauté the onions in the oil over medium heat until the onions are lightly browned. Add the rice, salt and curry powder (optional) and stir the rice to coat the grains with the oil. Add the water or broth, bring it to a boil, and simmer the rice, covered, for 15-20 minutes, or according to the package directions. Serve with Lemony Asparagus Trim the asparagus and cut it into thirds. In a heavy skillet over medium heat, sauté the garlic in the oil then add the asparagus and sauté it for 4-5 minutes until it is tender crisp. Sprinkle it with the lemon juice or the lemon pepper seasoning, to taste. Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 10g, 15%; Saturated Fat: 6g, 30%; Cholesterol: 85mg, 28%; Sodium: 200mg, 8%; Total Carbohydrate: 13g, 4%; Dietary Fiber: 0g, 0%; Sugar: 12g; Protein: 27g Nutrition with side dish(es): Calories 485, Total Fat: 16g, 22%; Saturated Fat: 7g, 33%; Cholesterol: 85mg, 28%; Sodium: 353mg, 14%; Total Carbohydrate: 56g, 19%; Dietary Fiber: 4g, 13.5%; Sugar: 15g; Protein: 33g Weight Watcher Points: 6 - Weight Watcher Points(+Sides): 13 Copyright 2015 The Six O'Clock Scramble page 2 / 7

Breaded Tilapia with Garlic-Lime Sauce Prep + Cook: 15 minutes # of Servings: 4 This light and delicate fish is great with a chickpea salad. You ll have a healthy and delicious dinner on the table in just 15 minutes so you ll have more time to linger over the meal. 1/2 tsp. minced garlic, (about 1 clove) 1/2 cup white wine, or use a scant ½ cup vegetable broth mixed with 1 tsp. vinegar or lemon juice and 1/2 tsp. honey 1/2 lime, juice only, about 1 Tbsp. 1/2 cup flour (use wheat/gluten-free if needed) 4 tsp. butter or margarine Ingredients for side dish - Chickpea Salad 15 oz. canned chickpeas (garbanzo beans), drained and rinsed 7 oz. roasted red peppers (sold in jars), drained and diced, or use 1 pint grape tomatoes, halved 1/2 cup black olives, chopped 4 tilapia fillets, (about 1 1/2 lbs. total) 1/4 tsp. salt, or to taste 1/8 tsp. black pepper, or to taste 2 scallions, green parts only, thinly sliced 1/4-1/2 cup crumbled feta cheese 1/2 cup pita chips (optional) In a small bowl, combine the garlic, wine and lime juice. Set it aside. Put the flour on a shallow plate. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat. Dredge the fillets in the flour, and add them to the skillet, pressing them to make sure the fish makes good contact with the pan. Season the tops of the fish with 1/2 of the salt and pepper. Cook the fish for 3 4 minutes per side, until it is lightly browned. (Meanwhile, prepare the chickpea salad, if you are serving it.) After flipping it, season the second side with salt and pepper. Transfer the fish to a clean plate and cover it lightly to keep it warm. In the skillet that held the fish, melt the remaining 1 tsp. butter over medium heat. Add the wine mixture to the skillet and cook it at a low boil until it is thickened and reduced by half, about 2 minutes. Stir in the scallions after about 1 minute. Pour the sauce over the fish (you may want to leave some fish plain for picky eaters) and serve it immediately. Slow Cooker Directions: Combine the garlic, wine, lime juice and butter in the slow cooker (omit the flour). Sprinkle the fish with salt and pepper and add to the slow cooker, turning it over a few times in the sauce. Cook it on low for 7-8 hours or on high for 3 1/2-4 hours, sprinkling the scallions on the fish for the last 10 minutes of cooking. (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 the lime, slice the scallions, combine the garlic, the wine and the lime juice. Flavor Booster: Serve the fish with fresh lime wedges and sprinkle it with fresh cilantro or parsley. Tip: When sautéing something delicate like fish, I use the largest spatula I have. It makes it a little easier to flip the fish without running the risk of it falling apart. Serve with Chickpea Salad In a medium bowl, combine the chickpeas with the roasted red peppers or grape tomatoes. Stir in the olives, feta, and pita chips (optional). Nutritional Information Per Serving (% based upon daily values): Calories 120, Total Fat: 4g, 6%; Saturated Fat: 1g, 4%; Cholesterol: 55mg, 18%; Sodium: 50mg, 2%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 21g Nutrition with side dish(es): Calories 410, Total Fat: 9g, 13%; Saturated Fat: 3g, 11%; Cholesterol: 60mg, 20%; Sodium: 450mg, 19%; Total Carbohydrate: 50g, 16%; Dietary Fiber: 6g, 22%; Sugar: 5g; Protein: 31g Weight Watcher Points: 3 - Weight Watcher Points(+Sides): 11 Copyright 2015 The Six O'Clock Scramble page 3 / 7

Crispy Taco Tumblers Prep + Cook: 30 minutes # of Servings: 8 Serving Size: 2 taco cups My friend and hostess extraordinaire Katherine Newell Smith described these taco cups to me as a fun party snack, but seeing as we have a lot more family dinners than parties, I decided to make them a festive meal instead. It s always fun to have a meal that we can eat with our hands (but a fork and knife also work). Using meatless crumbles cuts the calories and fat and increases the fiber, and it s amazingly reminiscent of real meat. Scramble recipe tester Samantha McKenzie said, My little one ate 3 and the oldest said great dinner, Mom! Serve them with guacamole with carrots and with Fruity Swirl Smoothies. 12 oz. meatless crumble (such as Boca crumbles) or 1 lb. ground turkey or beef, (if using real meat add ¼ tsp. salt) 15 oz. canned kidney beans, drained and rinsed, or 1 1/2 cups cooked 1/2 cup salsa, plus more for serving, any variety (I used salsa verde) 3/4 cup frozen corn kernels Ingredients for side dish - Guacamole with Carrots 2-3 avocados 1/2 lime, juice only, about 1 Tbsp. 1/4 tsp. salt Ingredients for side dish - Fruity Swirl Smoothies 1 1/4 cups orange juice 1 cup nonfat vanilla yogurt 2 cups mango, fresh or frozen 16 egg roll wrappers (sold frozen or refrigerated) 1/3 cup shredded Cheddar cheese 1/2 cup sour cream, for serving (optional) 1/4 tsp. garlic powder 1 lb. baby carrots or large carrots 1/2 cup blueberries, fresh or frozen 1 banana Preheat the oven to 400 degrees. Meanwhile, in a nonstick skillet over medium-low heat, combine the meat, beans and salsa and cook until bubbling. (Note: if you are using meat rather than meatless crumbles, cook the meat first, drain if necessary, and add the beans and salsa when the meat is just cooked through and cook for another minute or two to warm through.) Stir in the corn and remove it from the heat. Using kitchen scissors, cut off the corners of the egg roll wrappers so they are circles instead of squares (this makes them easier to stuff into the muffin cups with room for the filling). Press each egg roll wrapper into a muffin cup, leaving as much space in the middle of the cup as possible (see Tip below). Spray the surface of each cup with nonstick cooking spray (this isn t necessary if you don t like to use it, but it makes them crispier) and bake them for 5 minutes until they start to turn golden brown on the edges. (Meanwhile, make the guacamole, if you are serving it.) Spoon the taco mixture into each of the cups to fill them most of the way, and top each with about 1 tsp. of cheese. Bake them for 5 minutes or until the cheese is melted and the shells are golden. (Meanwhile, prepare the smoothies, if you are serving them.) Serve them immediately, topped with guacamole, salsa and/or sour cream, if desired. Do Ahead or Delegate: Trim the egg roll wrappers as directed and refrigerate, shred the cheese if necessary and refrigerate. Flavor Booster: Use spicy salsa, sharp Cheddar or Pepper Jack cheese, and/or sprinkle hot sauce on each cup before serving. Tip: Here s how our talented food photographer Linda Wolpert makes the taco cups so pretty: When looking at the circular egg roll wrap, imagine that it is divided into four pie pieces. Bring each of the corners of the pie pieces up to the middle to make a flower. Gently settle the flower into the muffin cup, patting the overlaps so that they each go in the same direction. Serve with Guacamole with Carrots Mash the flesh of the avocados with the lime juice. Add the salt and garlic powder. To jazz up your guacamole, try adding 1 Tbsp. of minced onion and/or cilantro and/or 1 tsp. minced hot peppers. Hint: To keep the guacamole from turning brown, put the avocado pit in the center of it until you are ready to serve it. Serve it with the carrots. Serve with Fruity Swirl Smoothies In a blender, combine the juice, yogurt, mango, blueberries and the banana. Blend until smooth. Nutritional Information Per Serving (% based upon daily values): Calories 167, Total Fat: 2g, 3.5%; Saturated Fat: 1g, 4.5%; Cholesterol: 7mg, 2%; Sodium: 428mg, 18%; Total Carbohydrate: 26g, 8.5%; Dietary Fiber: 8g, 29%; Sugar: 1g; Protein: 17g Nutrition with side dish(es): Calories 397, Total Fat: 7g, 10.5%; Saturated Fat: 2g, 7.5%; Cholesterol: 7mg, 2%; Sodium: 595mg, 25%; Total Carbohydrate: 70g, 23.5%; Dietary Fiber: 15g, 56%; Sugar: 33g; Protein: 24g Weight Watcher Points: 4 - Weight Watcher Points(+Sides): 10 Copyright 2015 The Six O'Clock Scramble page 4 / 7

Rigatoni with Roasted Garlic and Baby Broccoli Prep: 15 minutes Cook: 25 minutes Total: 40 minutes # of Servings: 8 Serving Size: about 1 3/4 cups I first had roasted garlic straight out of the oven at a distant cousin s house in Seattle many years ago. I was amazed by how delicious and elegant the freshly roasted garlic was when spread on crackers. I don t know what took me so long to think of combining the flavor of roasted garlic with pasta, but it s surprisingly simple (and kind of fun) to make and super delicious. If your family doesn t like spicy food, skip the crushed red pepper flakes, as they really do get spicy when you toast them in the oil. Serve it with a green salad with dried cranberries or raisins, cashews and blue cheese. 1 head garlic 1/4 cup extra virgin olive oil, plus 1 additional tsp. for drizzling on the garlic 16 oz. rigatoni noodles 1/4 tsp. crushed red pepper flakes (optional) 1 lb. baby broccoli (also called broccolini) or asparagus, chopped 1/2 tsp. salt 1/4 cup grated Parmesan cheese, plus more for serving Ingredients for side dish - Green Salad with Dried Cranberries or Raisins, Cashews and Crumbled Blue Cheese 1 head lettuce, any variety, chopped (6-8 cups) 1/4 cup blue, feta, or goat cheese, crumbled 2 Tbsp. dried cranberries or raisins 2-4 Tbsp. vinaigrette dressing 1/4 cup unsalted cashews, toasted, if desired Preheat the oven to 400 degrees (a toaster oven works great for this). Slice the top off of the head of garlic to expose the tops of each garlic clove. Put the garlic on a piece of foil large enough to envelop it, and drizzle it with 1 tsp. olive oil. Wrap it tightly in the foil, keeping it upright, and bake it for 30 minutes or until the cloves are very soft. (Meanwhile, make the salad, if you are serving it.) When you put the garlic in the oven, start the water for the rigatoni, and cook the pasta in salted water according to the package directions until it is al dente. Meanwhile, heat 1/4 cup of the oil in a large skillet over medium heat and toast the crushed red pepper flakes (optional) for about 1 minute to flavor the oil. Add the baby broccoli or asparagus and sauté it for 5 minutes, then cover it, reduce the heat, and steam it for about 3 minutes until it is tender (reduce the total cooking time to about 5 minutes for asparagus). Squeeze the garlic cloves out of the head of garlic and onto a small plate. Using the back of a fork, mash the garlic with 1/4 tsp. salt. In a large metal serving bowl, combine the noodles with the garlic, broccoli and oil, remaining salt, and the cheese. Serve it immediately, topped with extra Parmesan cheese, or refrigerate it for up to 3 days. Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, roast the garlic and refrigerate, chop the broccoli, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish. Flavor Booster: Use the optional red pepper flakes and/or season the finished dish with freshly ground pepper. Tip: When you roast garlic, it takes the edge off of it and gives it a mellower, nutty flavor. Roasted garlic is also delicious spread right on bread. Serve with Green Salad with Dried Cranberries or Raisins, Cashews and Crumbled Blue Cheese Combine the lettuce, cranberries or raisins, cashews and cheese and toss it with the dressing, to taste. Nutritional Information Per Serving (% based upon daily values): Calories 283, Total Fat: 9g, 14%; Saturated Fat: 2g, 6%; Cholesterol: 0mg, 0%; Sodium: 159mg, 6.5%; Total Carbohydrate: 45g, 15%; Dietary Fiber: 4g, 14%; Sugar: 2g; Protein: 8g Nutrition with side dish(es): Calories 410, Total Fat: 17g, 27%; Saturated Fat: 5g, 20%; Cholesterol: 10mg, 3%; Sodium: 444mg, 18.5%; Total Carbohydrate: 55g, 19%; Dietary Fiber: 6g, 22%; Sugar: 7g; Protein: 14g Weight Watcher Points: 8 - Weight Watcher Points(+Sides): 11 Copyright 2015 The Six O'Clock Scramble page 5 / 7

Creamy Potato Leek Soup Prep + Cook: 30 minutes # of Servings: 6 Serving Size: about 1 1/2 cups Scramble team member Ilana Knab says she grew up eating soup nearly every day of the year, and it was one of her warmest (literally and figuratively) memories of childhood. She shared her family s recipe for classic potato leek soup, which is smooth and creamy, while low in fat and high in vitamins and fiber. Serve the soup with whole grain bread with dipping oil and with celery sticks with peanut butter. 2 Tbsp. butter or margarine 2 tsp. minced garlic, (3-4 cloves) 2 leeks, white parts and tender green parts only, chopped and thoroughly soaked and rinsed to remove dirt 1 lb. baking potato(es), peeled and diced 32 oz. reduced-sodium chicken or vegetable broth Ingredients for side dish - Whole Grain Bread with Dipping Oil 1 loaf whole grain bread 1/4 cup extra virgin olive oil 1 tsp. grated Parmesan cheese Ingredients for side dish - Celery Sticks with Peanut Butter 8-10 stalks celery, trimmed and cut into thirds 1/2 cup peanut butter 1/4 tsp. black pepper 2 strips bacon (turkey, pork or meatless), chopped (optional) 1/4 cup chives or scallions, minced (optional) 1 lemon, cut into wedges (optional) 1/4 tsp. crushed red pepper flakes 1/2-1 tsp. balsamic vinegar In a large stockpot, melt the butter or margarine over medium heat. Add the garlic and sauté it for about 30 seconds until it is fragrant. Add the leeks, potatoes, broth and pepper. Bring it to a boil, reduce the heat, and simmer it for about 15 minutes until the potatoes are tender. Meanwhile, cook the bacon in a skillet until it is browned (optional) (and warm the bread and slice the celery, if you are serving them). Using an immersion or standing blender, blend the soup until it is smooth. Serve it immediately, topped with the bacon, chives, and/or lemon (optional), or refrigerate it for up to 3 days. Slow Cooker Directions: Add all ingredients except the optional toppings to the slow cooker and cook on low for 8-10 hours or high for 4-5 hours. Blend and serve soup with the toppings as desired. (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, soak, rinse and chop the leeks, peel and dice the potato and store submerged in water to prevent browning, cook and refrigerate the bacon, mince the chives or scallions, cut the lemon, if using, or fully prepare and refrigerate the soup. Flavor Booster: Along with the optional toppings, sprinkle the soup with some freshly ground black pepper and/or Old Bay or Cajun seasoning. Tip: Are your pants a little tighter as the winter comes to an end? Try getting into the habit of drinking a glass of water before sitting down to a meal. The water will fill your stomach just a bit so that you get that full feeling without having to eat those extra three bites on your plate. Serve with Whole Grain Bread with Dipping Oil Warm the bread in a 300-degree oven for about 5 minutes. To make a delicious Italian dipping oil for whole grain bread, combine the olive oil, cheese, red pepper flakes and vinegar. Serve with Celery Sticks with Peanut Butter Dip the celery sticks in peanut butter (or dip of your choice). Nutritional Information Per Serving (% based upon daily values): Calories 130, Total Fat: 5g, 8%; Saturated Fat: 2g, 8%; Cholesterol: 5mg, 2%; Sodium: 125mg, 5%; Total Carbohydrate: 18g, 6%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 4g Nutrition with side dish(es): Calories 382, Total Fat: 16g, 24%; Saturated Fat: 4g, 17%; Cholesterol: 6mg, 2%; Sodium: 639mg, 23%; Total Carbohydrate: 56g, 19%; Dietary Fiber: 9g, 36%; Sugar: 10g; Protein: 11g Weight Watcher Points: 3 - Weight Watcher Points(+Sides): 11 Copyright 2015 The Six O'Clock Scramble page 6 / 7

Powered by TCPDF (www.tcpdf.org) GROCERY LIST Staples 6 Tbsp. + 4 tsp. butter or margarine (1) (2) (5) 1 Tbsp. + 1 tsp. + 1/2 cup extra virgin olive oil (1S) (1S) (4) (5S) 1/2-1 tsp. balsamic vinegar (5S) 2-4 Tbsp. vinaigrette dressing (4S) 1/4 cup Dijon or yellow mustard (use wheat/gluten-free if needed) (1) Try www.thescramble.com. Use this promo code: GL30031 for $3 off of 3, 6 or 24 month subscription. TEAR OFF FOR A FRIEND! 1/2 cup honey (1) 3 tsp. minced garlic (1S) (2) (5) 1/2 cup flour (use wheat/gluten-free if needed) (2) 1/2 cup peanut butter (5S) Spices 1 1/4 tsp. salt (1S) (2) (3S) (4) * 1/2-1 tsp. salt-free lemon pepper seasoning (optional) (1S) * 1/4-1/2 tsp. cayenne pepper (optional) (1) * 1/2 tsp. crushed red pepper flakes (optional) (4) (5S) Meat and Fish 1 whole chicken cut up or use 8-12 chicken pieces of your choice (1) 4 tilapia fillets (2) Refrigerated/Frozen Section 1/4 cup blue, feta, or goat cheese (4S) 1/4-1/2 cup crumbled feta cheese (2S) 1/3 cup shredded Cheddar cheese (3) 1/4 cup + 1 tsp. grated Parmesan cheese (4) (5S) 1 cup nonfat vanilla yogurt (3S) Produce 1 lb. baby carrots or large carrots (3S) 2 leeks (5) 2 scallions (2) * 1/4 cup chives or scallions (optional) (5) 1/4 yellow onion (1S) 8-10 stalks celery (5S) 1 head lettuce, any variety (4S) 1 head garlic (4) 1 lb. baby broccoli (also called broccolini) or asparagus (4) Shelved Items 1 loaf whole grain bread (5S) 1 cup white rice (1S) 16 oz. rigatoni noodles (4) * 1/2 cup pita chips (optional) (2S) 32 oz. reduced-sodium chicken or vegetable broth (5) 1/2 cup salsa (3) 1/2 cup white wine (2) 3/8 tsp. black pepper (2) (5) * 1-2 tsp.+ 1/4-1/2 tsp. curry powder (1) (1S) 1/4 tsp. garlic powder (3S) * 2 strips bacon (turkey, pork or meatless) (optional) (5) * 1/2 cup sour cream (optional) (3) 1 1/4 cups orange juice (3S) 16 egg roll wrappers (sold frozen or refrigerated) (3) 3/4 cup frozen corn kernels (3) 12 oz. meatless crumble (such as Boca crumbles) or 1 lb. ground turkey or beef (3) 1 lb. asparagus (1S) 1 lb. baking potato(es) (5) 2-3 avocados (3S) * 1 1/4 lemons (optional) (1S) (5) 1 lime (2) (3S) 1/2 cup blueberries, fresh or frozen (3S) 1 banana (3S) 2 cups mango, fresh or frozen (3S) 15 oz. canned kidney beans (3) 15 oz. canned chickpeas (garbanzo beans) (2S) 1/2 cup black olives (2S) 7 oz. roasted red peppers (sold in jars) (2S) 2 Tbsp. dried cranberries or raisins (4S) 1/4 cup unsalted cashews (4S) The above ingredients will make (1) = Chicken Diablo, (1Sa) = Steamed Rice with Caramelized Onions, (1Sb) = Lemony Asparagus, (2) = Breaded Tilapia with Garlic- Lime Sauce, (2S) = Chickpea Salad, (3) = Crispy Taco Tumblers, (3Sa) = Guacamole with Carrots, (3Sb) = Fruity Swirl Smoothies, (4) = Rigatoni with Roasted Garlic and Baby Broccoli, (4S) = Green Salad with Dried Cranberries or Raisins, Cashews and Crumbled Blue Cheese, (5) = Creamy Potato Leek Soup, (5Sa) = Whole Grain Bread with Dipping Oil, (5Sb) = Celery Sticks with Peanut Butter, * - Includes ingredients that are optional. Copyright 2015 The Six O'Clock Scramble page 7 / 7