Goddess Chicken with Artichokes and Sundried Tomatoes

Goddess Chicken with Artichokes and Sundried Tomatoes Prep: 10 minutes Cook: 30 minutes Total: 40 minutes # of Servings: 8 Anyone who s ever tried Annie s Naturals Goddess dressing (it has a creamy tahini-lemon flavor) on a salad or as a dip, knows how delectable it is. This sauce, made with Goddess dressing, was suggested by our friend Jennifer Brown Simon, and has become one of the most popular recipes with friends and Scramble members alike. Serve it with steamed rice and a Creamy Cucumber salad. 2-2 1/2 lbs. boneless, skinless chicken breasts 14 oz. artichoke hearts, drained and chopped into 1/2-inch pieces 3 oz. julienne-cut sundried tomatoes, (about 1 1/4 cups) Ingredients for side dish - Brown or White Rice 1-2 cup quick-cooking brown or regular white rice Ingredients for side dish - Creamy Cucumber Salad 2 medium English or Persian cucumbers, sliced 1/4 yellow or white onion, finely diced (about 1/2 cup) 1/4 cup nonfat plain Greek yogurt or sour cream 1/2 lemon, juice only, about 2 Tbsp. 3/4 cup Goddess salad dressing made by Annie's Naturals or Trader Joe's, or use creamy Italian or Caesar dressing 1/2 cup reduced-sodium chicken broth 2 Tbsp. orange juice, or use orange marmalade 2 Tbsp. fresh flat-leaf parsley, chopped 1 tsp. dried dill, or use 1 Tbsp. finely diced fresh 1/4 tsp. salt 1/8 tsp. black pepper Preheat the oven to 350 degrees. Cut the chicken breasts in half crosswise and place them in a large baking dish with sides. Spread the artichoke hearts and sundried tomatoes around the chicken. In a large measuring cup, whisk together the dressing, broth and orange juice and pour it over the chicken and vegetables. Turn the chicken several times to coat it with the sauce. (At this point, you can cover the dish and refrigerate it for up to 12 hours.) Bake the chicken, uncovered, for 25-30 minutes until it is cooked through, flipping the chicken once and spooning the sauce over it. (Meanwhile, prepare the rice and the cucumber salad, if you are serving them.) Serve it immediately or refrigerate it for up to 3 days. Slow Cooker Directions: Combine the salad dressing, broth and orange juice in the slow cooker, stirring to combine well. Add the chicken, artichoke hearts and sundried tomatoes, and toss gently to combine with the sauce. Cook on low for 8-10 hours or on high for 4-6 hours. Do Ahead or Delegate: Drain and chop the artichoke hearts, cut the sundried tomatoes if necessary, make and refrigerate the sauce, assemble and refrigerate the dish, or fully prepare and refrigerate the dish. Flavor Booster: Season the chicken with salt-free garlic powder before baking it. Tip: Everyone (even Scramblers!) has pizza night once in a while. If you d like to make your delivery a little healthier and use up some ingredients or leftovers sitting in your fridge, top the pizza with some fresh veggies or salad. Serve with Brown or White Rice Prepare the rice according to the package directions. (Watch my YouTube video for suggestions to liven up plain steamed rice.) Serve with Creamy Cucumber Salad Combine all ingredients and serve immediately or refrigerate for up to 24 hours. Nutritional Information Per Serving (% based upon daily values): Calories 320, Total Fat: 13g, 20%; Saturated Fat: 2g, 10%; Cholesterol: 90mg, 30%; Sodium: 590mg, 25%; Total Carbohydrate: 14g, 5%; Dietary Fiber: 4g, 16%; Sugar: 5g; Protein: 36g Nutrition with side dish(es): Calories 518, Total Fat: 16g, 25%; Saturated Fat: 5g, 20.5%; Cholesterol: 94mg, 31.5%; Sodium: 701mg, 30.5%; Total Carbohydrate: 53g, 13.5%; Dietary Fiber: 8g, 29%; Sugar: 8g; Protein: 41g Copyright 2017 The Six O'Clock Scramble page 1 / 7

Baked Halibut with Pesto Prep + Cook: 30 minutes # of Servings: 4 This 3-ingredient dish is mild enough for the kids. The white fish with the contrast of the green pesto sauce provides a touch of style, and as Scramble recipe tester Alice Clark said, this is restaurant quality fabulous. Serve it with roasted fennel bulbs and Parmesan grits. 1 Tbsp. butter 1 1/2-2 lbs. halibut fillets (with or without skin) or other thick white fish fillets Ingredients for side dish - Roasted Fennel Bulbs 2-4 fennel bulbs 1-2 Tbsp. extra virgin olive oil Ingredients for side dish - Parmesan Grits 1 cup quick-cooking (not instant) grits 1/4 tsp. salt 1/4 cup pesto sauce, (store-bought or homemade - see recipe below) 1/4-1/2 tsp. kosher salt 1 Tbsp. butter or margarine 1/2 cup grated Parmesan cheese (Start the fennel first, if you are serving it.) Preheat the oven to 400 degrees. Put the butter in a casserole dish large enough to hold the fish in one layer, and place the dish in the oven to melt the butter. Remove the dish from the oven and coat both sides of the fish with butter by flipping it once in the dish. (If the fillet has skin, the skin side should be down after you flip the fish.) Brush the pesto on top of the halibut. (At this point, the fish can be covered and refrigerated for up to 12 hours.) Bake it for 15-20 minutes, depending on the thickness of the fish, until it is just cooked through and flakes easily. (Meanwhile, prepare the grits, if you are serving them.) Serve it immediately. Note: To make delicious fresh pesto, in a blender or food processor, combine 2 cups (tightly packed) fresh basil leaves, 2 chopped garlic cloves, 2 Tbsp. pine nuts, 1/2 cup olive oil and 1/2 cup grated Parmesan cheese. Process or blend it until it is coarsely mixed. Slow Cooker Directions: Place each piece of fish on a separate piece of aluminum foil large enough to fold into a packet. Melt the butter, then brush each fillet with the butter and top it with the pesto. Fold the foil around the fish, making a packet. Place the packets in the slow cooker, stacking as necessary, and cook on low for 7-8 hours or on high for 3 1/2-4 hours. Do Ahead or Delegate: Prepare and refrigerate the pesto if making your own, assemble and refrigerate the fish as directed above. Flavor Booster: Before cooking, top the pesto with plenty of freshly ground black pepper, fresh lemon zest or lemon pepper seasoning. Tip: Halibut, a nutrient-dense fish that is very high in both tryptophan and selenium, antioxidants that help prevent cell damage, has a mild, slightly sweet flavor. When selecting halibut, look for firm, white flesh with no signs of browning and a fresh scent that smells like the sea, and not too fishy. Serve with Roasted Fennel Bulbs Preheat the oven to 400 degrees. Trim off the fronds (everything above the bulb) and cut the fennel bulbs into quarters. Toss them with the oil to coat them, put them on a baking sheet, sprinkle them with the salt, and bake. After 20 minutes, flip the fennel and cook it for an additional 15-20 minutes until the edges are browned and the centers are soft. Serve with Parmesan Grits In a medium saucepan, bring 4 cups of water to a boil. Stir in the grits and the salt, reduce the heat, cover and simmer it for 5 minutes, stirring it occasionally. Remove the grits from the heat and stir in the butter or margarine, and the cheese. Serve it immediately. Nutritional Information Per Serving (% based upon daily values): Calories 315, Total Fat: 11g, 17%; Saturated Fat: 3g, 15%; Cholesterol: 83mg, 27%; Sodium: 180mg, 8%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 48g Nutrition with side dish(es): Calories 562, Total Fat: 21g, 32%; Saturated Fat: 8g, 35.5%; Cholesterol: 98mg, 32%; Sodium: 765mg, 33%; Total Carbohydrate: 37g, 12%; Dietary Fiber: 5g, 19%; Sugar: 0g; Protein: 56g Copyright 2017 The Six O'Clock Scramble page 2 / 7

Grecian Delight Casserole Prep: 30 minutes Cook: 20 minutes Total: 50 minutes # of Servings: 8 This casserole is a cross between two of my favorite Greek meals, moussaka and pastitsio. For the most traditional flavor, use ground lamb rather than turkey, and use authentic feta cheese made from sheep s milk. Serve it with Wilted Spinach with Mushrooms and with poached pears for dessert. 1 cup orzo (use wheat/gluten-free if needed) 2 Tbsp. extra virgin olive oil 2 medium zucchini, quartered lengthwise and sliced 1 yellow onion, diced 1 tsp. dried dill, or use 1 Tbsp. fresh 1 lb. ground lamb, turkey, or vegetarian ground meat Ingredients for side dish - Wilted Spinach with Mushrooms 1-2 Tbsp. extra virgin olive oil 1 tsp. minced garlic, (about 2 cloves) 2 portobello mushroom caps, or 2-4 cups other gourmet mushrooms, coarsely chopped 12-18 oz. baby spinach Ingredients for side dish - Poached Pears 1/2 cup brown sugar, packed 1-2 whole cloves, or use 1/4 tsp. ground cloves 1/2 tsp. ground cinnamon 1/2 tsp. salt 1/4 tsp. garlic powder 1 Tbsp. tomato paste 8 oz. tomato sauce 1 cup crumbled feta cheese 3-4 tsp. balsamic vinegar 1/4 tsp. salt, or to taste 1/8 tsp. black pepper, or to taste 1/4 tsp. crushed red pepper flakes (optional) 2 Bosc pears, or any firm variety, peeled and quartered 1 Tbsp. balsamic vinegar, or other sweet vinegar In a large saucepan, cook the orzo according to the package directions until it is al dente. Drain it. Meanwhile, preheat the oven to 400 degrees and spray a large (2-quart) casserole dish with nonstick cooking spray. Heat 1 Tbsp. of oil in a large heavy skillet over medium heat. Add the zucchini and onions and cook them until the onions are translucent and the zucchini is tender-crisp, about 10 minutes. Stir in the dill and transfer the vegetables into the baking dish. Stir in the cooked orzo and spread evenly in the dish. Heat the remaining oil in the same skillet and brown the meat, breaking it up with a spatula as it cooks. (Meanwhile, start the spinach and the pears, if you are serving them.) When it is almost browned, add the cinnamon, salt and garlic powder and mix evenly, then add the tomato paste and tomato sauce, and stir it until the mixture is bubbly and the meat is cooked through. Pour the meat mixture over the vegetables and orzo, and top it evenly with the cheese. Cover the casserole tightly with aluminum foil and bake it for 20 minutes (alternatively, you can refrigerate it for up to 2 days or freeze it for up to 3 months at this point). Serve it hot, making sure to get all the layers in each serving, or refrigerate it for up to 3 days, or freeze it up for to 3 months. Slow Cooker Directions: Reduce the orzo to 3/4 cup. Add all the ingredients except the orzo and cheese to the slow cooker. If the tomato sauce you are using is very thick, add 1/2 cup water. Cook on low for 8-10 hours or on high for 4-6 hours. Approximately 30 minutes before serving add the (uncooked) orzo to the slow cooker, stir to combine, then top with feta and cover and continue to cook it for the last 30 minutes. Do Ahead or Delegate: Cook the orzo and store tossed with a little oil to prevent sticking, quarter and slice the zucchini, dice the onion, combine the spices, crumble the cheese if necessary and refrigerate, brown the ground meat, fully assemble and refrigerate or freeze the dish, or fully prepare and refrigerate or freeze the casserole. Flavor Booster: Add 1/2 tsp. dried oregano to the sautéed vegetables and season the dish at the table with freshly ground black pepper. Tip: Baking dishes can vary in size and shape. For example, a 2-quart dish like the one suggested in this recipe could be an 8-inch square pan or a round or oval casserole dish. Often the bottom of the dish will specify how many quarts it will hold. If not, you can always make sure it holds approximately 8 cups of water, which is 2 quarts. Serve with Wilted Spinach with Mushrooms Heat the oil in a large skillet over medium to medium-low heat. Add the garlic and sauté it for about 30 seconds. Add the mushrooms and sauté them for about 5 minutes until they are dark and tender. Add the spinach and balsamic vinegar. Mix everything together and cover the pan to wilt the spinach for 3-4 minutes. Season it with the salt and pepper and the crushed red pepper flakes (optional) before serving. Serve with Poached Pears In a small to medium saucepan, combine 1 cup of water, the sugar and cloves and bring it to a boil over medium-high heat. Copyright 2017 The Six O'Clock Scramble page 3 / 7

Meanwhile, peel, stem and core the pears and quarter them. Add the pears and vinegar to the liquid (it doesn t have to be boiling yet), trying to immerse them as much as possible, and simmer for 10 15 minutes until they cut easily with a spoon. Remove the pears from the pan and serve them immediately with some or all of the sauce poured over them, or store them in the sauce for up to 3 days. Continue to simmer the liquid for 10 more minutes to turn it into a sweet and delicious syrup to pour over the pears or eat with yogurt or ice cream. The pears are also divine served with vanilla ice cream or chopped and stirred into Greek yogurt. (Thanks to Scrambler Ann Shioji for the recipe.) Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 12g, 18%; Saturated Fat: 4g, 20%; Cholesterol: 55mg, 18%; Sodium: 400mg, 17%; Total Carbohydrate: 22g, 7%; Dietary Fiber: 2g, 8%; Sugar: 4g; Protein: 16g Nutrition with side dish(es): Calories 490, Total Fat: 15g, 21.5%; Saturated Fat: 5g, 21.5%; Cholesterol: 55mg, 18%; Sodium: 509mg, 21.5%; Total Carbohydrate: 76g, 25%; Dietary Fiber: 9g, 34.5%; Sugar: 44g; Protein: 19g Copyright 2017 The Six O'Clock Scramble page 4 / 7

Chili Non Carne Prep + Cook: 30 minutes # of Servings: 8 Serving Size: about 1 1/2 cups This vegetarian chili is sweet, chunky and just a little spicy. If your kids won t eat these foods mixed together, remove a couple of spoonfuls of the beans and corn and set some extra carrots aside for them (but encourage them to have a taste of the combined chili, too). Serve it with mini corn muffins or corn bread and with honeydew melon. 1 Tbsp. extra virgin olive oil 1 yellow onion, diced 1 red bell pepper, diced 4 carrots, halved and diced, or use 1 cup baby carrots, diced (about 20 baby carrots) 15 oz. canned red kidney beans (preferably unsweetened), with their liquid 15 oz. reduced-sodium canned black beans, with their liquid Ingredients for side dish - Mini Corn Muffins or Corn Bread 1 pkg. corn muffin mix or cornmeal Ingredients for side dish - Honeydew Melon or Cantaloupe 1 honeydew melon or cantaloupe 1 cup salsa (any variety) (look for brands with no sugar added) 28 oz. crushed tomatoes 1 Tbsp. chili powder, or more to taste 1 1/2 cups corn kernels, fresh, frozen or canned, thawed if using frozen, drained if canned 1 cup shredded Cheddar or mozzarella cheese, for serving (optional) 1 cup nonfat plain Greek yogurt or sour cream, for serving (optional) In a large heavy saucepan or stockpot, heat the oil over medium heat. Add the onions and peppers and sauté them until the onions start to brown, about 5 minutes. Add the carrots, both types of beans, salsa, tomatoes and chili powder. Bring it to a boil, lower the heat, and simmer it, uncovered, for at least 20 minutes, and up to 40 minutes, stirring it occasionally. (Meanwhile, make the corn muffins, if you are serving them.) About 10 minutes before serving, stir in the corn. (Meanwhile, slice the honeydew, if you are serving it.) Serve the chili in bowls, topped with 1 2 Tbsp. of cheese and/or a dollop of the yogurt or sour cream, if desired. The chili can also be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months. Slow Cooker Directions: Prepare the recipe as directed above, sautéing the onions and peppers in a skillet. Then add the onions and peppers and the remaining ingredients, except the cheese and yogurt, to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Serve as directed above. Do Ahead or Delegate: Dice the onion and bell pepper, halve and dice the carrots, thaw the corn if using frozen, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the chili. Flavor Booster: Double the chili powder, use spicy or chipotle salsa, and serve the chili with hot pepper sauce, such as Tabasco. Tip: My family cannot tell the difference between sour cream and Greek yogurt, so I often serve the latter whenever sour cream is called for because I always have yogurt on hand for my breakfast. Initially, I took the yogurt out of its container and put it in a dish as I suspected my kids might balk when they saw they were eating yogurt on their chili. Now they're totally used to it. 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 Honeydew Melon or Cantaloupe Cut the honeydew and serve. If the melon needs extra flavor, sprinkle it with a little fresh lemon or lime juice. Nutritional Information Per Serving (% based upon daily values): Calories 230, Total Fat: 3g, 5%; Saturated Fat: 0g, 0%; Cholesterol: 0mg, 0%; Sodium: 1100mg, 46%; Total Carbohydrate: 41g, 14%; Dietary Fiber: 12g, 48%; Sugar: 13g; Protein: 10g Nutrition with side dish(es): Calories 395, Total Fat: 6g, 9%; Saturated Fat: 1g, 2%; Cholesterol: 9mg, 3%; Sodium: 1308mg, 54%; Total Carbohydrate: 74g, 25%; Dietary Fiber: 15g, 58%; Sugar: 30g; Protein: 13g Copyright 2017 The Six O'Clock Scramble page 5 / 7

Super Foods Salad with Cilantro-Avocado Dressing Prep + Cook: 30 minutes # of Servings: 4 Serving Size: about 1 3/4 cups Believe it or not, this recipe was inspired by a salad I purchased at LAX airport. I was looking for something super healthy after a week of indulgence (not easy at an airport) and found a super foods salad that looked relatively appealing. It was, but I felt I could make it better in my own kitchen. This salad is not only super nourishing but also bursting with flavor - so much so that we scraped the salad bowl clean. Scramble recipe tester Debbie Falkow said, The textures were great together, and I loved the creaminess of the dressing. Each bite had a different mix of flavors and crunch. Serve it with multigrain tortilla chips. 1/2 cup quinoa 6 oz. frozen shelled edamame, (1 cup) (make the whole 12 oz. package if you want a healthy snack tomorrow, and measure out 1 cup of cooked edamame to use in the salad) 1 1/4 tsp. salt 1/4 cup extra virgin olive oil 1/2 lemon, juice only, about 2 Tbsp. 2 Tbsp. orange juice, preferably fresh, or use pomegranate juice Ingredients for side dish - Multigrain Tortilla Chips 4 oz. multigrain tortilla chips (like the ones made by Food Should Taste Good) 1 avocado, use ¼ in the dressing and dice the remaining ¾ 1/8 cup fresh cilantro, coarsely chopped, or use parsley 1 clove garlic, peeled and halved 1 head (6 oz.) Boston, butter or bibb lettuce, or use chopped kale, baby arugula or spring mix 1/2 orange bell pepper, diced 2 Tbsp. unsalted sunflower seeds, or use pecans or pistachios or nuts of your choice Rinse and simmer the quinoa in 1 cup of water for about 10 minutes or until the water is just absorbed. Remove it from the heat and fluff it. Meanwhile, cook the edamame for 5 minutes in about 4 cups of boiling water, adding 1 tsp. of salt to the water to flavor the beans. In a small food processor, standing blender or using an immersion blender, puree the oil, lemon juice, orange juice, 1/4 avocado, cilantro, 1/4 tsp. salt, and garlic. In a large salad bowl, combine the lettuce, peppers, quinoa, edamame, remaining avocado and sunflower seeds. Pour the dressing over everything and toss gently. Serve it immediately. Do Ahead or Delegate: Cook the quinoa and the edamame, juice the lemon, juice the orange if necessary, chop the cilantro, peel the garlic, make the dressing and refrigerate, dice the bell pepper. Flavor Booster: Add 4 tsp. of dried cranberries, 1/4 cup pomegranate seeds or a diced orange, use the kale or baby arugula for the greens. Tip: "Super Foods is a term to define a category of foods that are dense in nutrients, vitamins and minerals and have been found to be very beneficial for health and well-being. Check out this list of super foods and try to find ways to incorporate them into your meals and snacks as often as possible. Serve with Multigrain Tortilla Chips Serve with the chips on the side. Nutritional Information Per Serving (% based upon daily values): Calories 355, Total Fat: 25g, 38.5%; Saturated Fat: 4g, 16.5%; Cholesterol: 0mg, 0%; Sodium: 159mg, 6.5%; Total Carbohydrate: 26g, 8.5%; Dietary Fiber: 7g, 26.5%; Sugar: 2g; Protein: 13g Nutrition with side dish(es): Calories 495, Total Fat: 31g, 48.5%; Saturated Fat: 5g, 19.5%; Cholesterol: 0mg, 0%; Sodium: 239mg, 9.5%; Total Carbohydrate: 44g, 14.5%; Dietary Fiber: 9g, 34.5%; Sugar: 3g; Protein: 15g Copyright 2017 The Six O'Clock Scramble page 6 / 7

Powered by TCPDF (www.tcpdf.org) GROCERY LIST Produce 4 carrots (4) 2 yellow onions (3)(4) 1/4 yellow or white onion (1b) 1 red bell pepper (4) 1/2 orange bell pepper (5) 1 head (6 oz.) Boston, butter or bibb lettuce (5) 12-18 oz. baby spinach (3a) 1 clove garlic (5) 1/8 cup fresh cilantro (5) 2 Tbsp. fresh flat-leaf parsley (1b) Meat and Fish 2-2 1/2 lbs. boneless, skinless chicken breasts (1) 1 lb. ground lamb, turkey, or vegetarian ground meat (3) Shelved Items 1-2 cups quick-cooking brown or regular white rice (1a) 1/2 cup quinoa (5) 1 cup orzo (use wheat/gluten-free if needed) (3) 4 oz. multigrain tortilla chips (like the ones made by Food Should Taste Good) (5a) 1 cup quick-cooking (not instant) grits (2b) 1 pkg. corn muffin mix or cornmeal (4a) 8 oz. tomato sauce (3) 1 Tbsp. tomato paste (3) 28 oz. crushed tomatoes (4) Spices 2 1/2 tsp. salt (1b)(2b)(3)(3a)(5) 1/4-1/2 tsp. kosher salt (2a) * 1/4 tsp. crushed red pepper flakes (optional)(3a) 1/4 tsp. black pepper (1b)(3a) 1-2 whole cloves (3b) Staples 1 Tbsp. butter (2) 1 Tbsp. butter or margarine (2b) 5-7 Tbsp. + 1/4 cup extra virgin olive oil (2a)(3)(3a)(4)(5) Refrigerated/Frozen Section 1 cup crumbled feta cheese (3) * 1 cup shredded Cheddar or mozzarella cheese (optional)(4) 1/2 cup grated Parmesan cheese (2b) 1 1/4 cups nonfat plain Greek yogurt or sour cream (1b)(4) Try www.thescramble.com. Use this promo code: GL30031 for $3 off of 3, 12 or 24 month subscription. TEAR OFF FOR A FRIEND! 2-4 fennel bulbs (2a) 2 medium zucchini (3) 2 medium English or Persian cucumbers (1b) 1 1/2 cups corn kernels, fresh, frozen or canned (4) 2 portobello mushroom caps (3a) 1 avocado (5) 1 lemon (1b)(5) 2 Bosc pears (3b) 1 honeydew melon or cantaloupe (4b) 1 1/2-2 lbs. halibut fillets (with or without skin) or other thick white fish fillets (2) 3 oz. julienne-cut sundried tomatoes (1) 1/2 cup reduced-sodium chicken broth (1) 1 cup salsa (any variety) (look for brands with no sugar added) (4) 3/4 cup Goddess salad dressing made by Annie's Naturals or Trader Joe's, or use creamy Italian or Caesar dressing (1) 15 oz. canned red kidney beans (preferably unsweetened) (4) 15 oz. reduced-sodium canned black beans (4) 14 oz. artichoke hearts (1) 2 Tbsp. unsalted sunflower seeds (5) 1/2 tsp. ground cinnamon (3) 1/4 tsp. garlic powder (3) 1 Tbsp. chili powder (4) 2 tsp. dried dill (1b)(3) 3-4 tsp. + 1 Tbsp. balsamic vinegar (3a)(3b) 1/2 cup brown sugar (3b) 1 tsp. minced garlic (3a) 4 Tbsp. orange juice (1)(5) 1/4 cup pesto sauce (2) 6 oz. frozen shelled edamame (5) The above ingredients will make (1) = Goddess Chicken with Artichokes and Sundried Tomatoes, (1a) = Brown or White Rice, (1b) = Creamy Cucumber Salad, (2) = Baked Halibut with Pesto, (2a) = Roasted Fennel Bulbs, (2b) = Parmesan Grits, (3) = Grecian Delight Casserole, (3a) = Wilted Spinach with Mushrooms, (3b) = Poached Pears, (4) = Chili Non Carne, (4a) = Mini Corn Muffins or Corn Bread, (4b) = Honeydew Melon or Cantaloupe, (5) = Super Foods Salad with Cilantro-Avocado Dressing, (5a) = Multigrain Tortilla Chips * - Includes ingredients that are optional. Copyright 2017 The Six O'Clock Scramble page 7 / 7