Crispy Oven-Fried Corn Flake Chicken

Crispy Oven-Fried Corn Flake Chicken Marinate Time: 2 hours Prep: 15 minutes Cook: 40 minutes Total: 2 hours and 55 minutes # of Servings: 6 Your family is going to love this oven-fried chicken! The meat is moist and flavorful and the crunchy breading is irresistibly tangy. Serve it with spaetzle (German dumplings) and Sautéed Greens with Shredded Carrots. 2 cups reduced-fat buttermilk 1 tsp. garlic powder 1 tsp. hot pepper sauce, such as Tabasco 1/2 tsp. salt 1 whole chicken, cut up, or 8-12 chicken pieces (about 4 lbs. total), skin removed Ingredients for side dish - Spaetzle (German Dumplings) 1/4 tsp. salt, or to taste 1-2 Tbsp. butter or extra virgin olive oil Ingredients for side dish - Sauteed Greens with Shredded Carrots 1/2 red onion, diced 1 cup shredded (matchstick cut) carrots 1/2 tsp. ground cumin 2 cups crushed corn flakes cereal, (from about 4 cups of cereal), use a rolling pin to crush but not pulverize 1/2 cup panko bread crumbs 1 tsp. Old Bay seasoning, or use a combination of salt, pepper, dry mustard and paprika 2 Tbsp. extra virgin olive oil 10 oz. spaetzle (German dumplings) or use gnocchi or orzo 10-12 oz. collard greens or kale, chopped 1/4 tsp. salt 1-2 tsp. apple cider vinegar, to taste In a large bowl, whisk together the buttermilk, garlic powder, hot pepper sauce and salt. Add the chicken, turn it to coat it well, and refrigerate it for at least 2 hours, or overnight, if possible. Preheat the oven to 400 degrees. Line a baking sheet with foil or a silicone baking mat, if desired. Coat a wire rack with nonstick cooking spray, and set it on top of the baking sheet to elevate the chicken. (If you don t have a wire rack, spray the baking sheet or foil with nonstick cooking spray and place the chicken directly on it. Gently flip the chicken after 20-25 minutes.) In a shallow bowl or plate, gently combine the corn flakes, panko and Old Bay seasoning. Stir in the olive oil and toss gently until the crumbs are lightly coated. Drain the chicken from the marinade and dredge each piece in the corn flake mixture, pressing the coating firmly onto all sides of the chicken. Place the chicken on the wire rack. Bake it for 40 minutes or until the chicken is cooked through and the coating is a deep golden brown. (Meanwhile, prepare the spaetzle and the greens, if you are serving them.) Serve it immediately. Do Ahead or Delegate: Make the marinade and marinate the chicken in the refrigerator, combine the corn flakes, the panko and the Old Bay seasoning. Flavor Booster: Double the hot sauce and add ¼ - ½ tsp. black pepper to the corn flake mixture. Tip: To remove chicken skin, grasp the skin firmly and pull it off in one piece. If needed, use a sharp knife to remove any remaining skin. You can also grasp the chicken skin with a small piece of paper towel as that may give you a better grip. Remember to always wash your hands thoroughly after handing raw chicken or meat. Serve with Spaetzle (German Dumplings) Prepare the spaetzle according to package directions. Drain and toss it with the butter or olive oil and the salt. Serve with Sauteed Greens with Shredded Carrots Heat a large skillet over medium heat. Add the oil, and when it is hot, add the onions, carrots and cumin. Sauté them for 3 5 minutes until the onions are tender and just starting to brown. Wash and add the greens while they still are still wet (if they are dry add 1/4 cup of water) and the salt, cover, and reduce the heat as necessary to steam the greens for 10 minutes or until they are tender. Uncover the pan, add the vinegar, and sauté for another minute or two, and serve. Nutritional Information Per Serving (% based upon daily values): Calories 221, Total Fat: 6g, 9%; Saturated Fat: 2g, 7%; Cholesterol: 104mg, 34.5%; Sodium: 235mg, 10%; Total Carbohydrate: 8g, 3%; Dietary Fiber: 0g, 1%; Sugar: 1g; Protein: 33g Nutrition with side dish(es): Calories 463, Total Fat: 14g, 21%; Saturated Fat: 4g, 14%; Cholesterol: 134mg, 44.5%; Sodium: 363mg, 15%; Total Carbohydrate: 45g, 15%; Dietary Fiber: 5g, 18%; Sugar: 5g; Protein: 41g Weight Watcher Points: 5 - Weight Watcher Points(+Sides): 12 Copyright 2015 The Six O'Clock Scramble page 1 / 7

Succulent Salmon with Caramelized Onions Prep: 15 minutes Cook: 20 minutes Total: 35 minutes # of Servings: 4 My friend and neighbor Christine Dallaire shared this awesome recipe. You can just as easily serve it for an elegant dinner party or a family dinner. Serve it with farro and green beans with lemon and garlic. 1/2 large sweet yellow onion, such as Vidalia or Walla Walla, halved top to bottom and thinly sliced 1/4 tsp. ground ginger 1/4 tsp. dried dill Ingredients for side dish - Farro 1 1/2 cups farro perlato (or use pearled barley), or use quinoa for a gluten-free option 3 cups reduced-sodium chicken or vegetable broth, or use water or combination of water and broth 1/4 tsp. salt Ingredients for side dish - Green Beans with Lemon and Garlic 1/8 lemon, juice only, about 1 tsp. 1/4 tsp. kosher salt 1/8 tsp. black pepper 1/2 lemon, halved top to bottom and thinly sliced 1-1 1/2 lb. salmon fillet, preferably wild salmon 1 tsp. extra virgin olive oil 1 Tbsp. fresh flat-leaf parsley, chopped (optional) 1 lb. green beans, fresh or frozen 1/8 tsp. salt (optional) 1/8 tsp. black pepper (optional) Preheat the oven to 350 degrees. Heat the oil in a large heavy oven-proof skillet over medium heat, and add the onions. Cook them for 8 10 minutes, stirring occasionally, until they are golden. (Start the farro, if you are serving it.) Meanwhile, in a small bowl combine the ginger, dill, salt and pepper. Top the onions with the lemon slices and then the salmon, and top the salmon evenly with the spices. Transfer the skillet to the oven and cook the salmon for 20 minutes until it is cooked through. (Meanwhile, prepare the green beans, if you are serving them.) Remove it from the oven and serve it immediately. Do Ahead or Delegate: Slice the onion and the lemon, combine the dry seasonings. Flavor Booster: Double the dill and add ¼ tsp. salt-free lemon pepper seasoning to the spice blend. Serve the salmon with fresh lemon wedges. Tip: If you love caramelized onions, use a whole onion in this recipe instead of half. Serve with Farro In a medium stockpot, cook the farro or barley in broth or water according to package directions, adding the salt to the water (no need to add the salt if you are using broth). Cook it until it is tender but still chewy. Drain if necessary, toss with the oil, and top it with the parsley, if desired. Serve with Green Beans with Lemon and Garlic Heat the oil in a large skillet over medium heat. Add the garlic and stir it for 30 seconds until it is fragrant. Stir in the green beans. Cover the pan and steam the beans until they are tender, 5-8 minutes. Add the lemon juice for the last minute of cooking, and season with salt and black pepper, if desired. To make them in the slow cooker: Put all ingredients in the slow cooker and add 1 cup of water or broth. Cook on low for 8-10 hours or on high for 4-5 hours. Use a slotted spoon to serve. Nutritional Information Per Serving (% based upon daily values): Calories 200, Total Fat: 11g, 17%; Saturated Fat: 2g, 8%; Cholesterol: 60mg, 20%; Sodium: 170mg, 7%; Total Carbohydrate: 3g, 1%; Dietary Fiber: 1g, 4%; Sugar: 1g; Protein: 32g Nutrition with side dish(es): Calories 512, Total Fat: 15g, 23%; Saturated Fat: 2g, 8%; Cholesterol: 60mg, 20%; Sodium: 376mg, 15.5%; Total Carbohydrate: 59g, 19.5%; Dietary Fiber: 9g, 34%; Sugar: 2g; Protein: 44g Weight Watcher Points: 6 - Weight Watcher Points(+Sides): 14 Copyright 2015 The Six O'Clock Scramble page 2 / 7

Meatball and Orzo Soup Prep + Cook: 30 minutes # of Servings: 6 Serving Size: about 1 1/2 cups This is a really fun recipe from subscriber (and my college friend) Jill Rabach. It s also great for a busy night because it s a one-pot meal to cook and a one-bowl meal to eat, so clean up is a breeze. Serve it with baby greens with sliced pear and pecans, and with Molly s Chocolate Chewies for dessert. 1/2 yellow onion, finely diced (about 1 cup) 2 carrots, finely diced (about 2 cups) 1 1/2 tsp. minced garlic, (3 cloves) 32 oz. reduced-sodium chicken or vegetable broth Ingredients for side dish - Baby Greens with Sliced Pear and Pecans 4 tsp. pecans, coarsely chopped or broken and lightly toasted 2-4 Tbsp. vinaigrette dressing, to taste Ingredients for side dish - Molly's Chocolate Chewies 1 1/2 cups powdered/confectioners sugar 1 pinch salt 1/2 cup unsweetened cocoa powder 1 cup water 15 oz. no salt added petite-diced tomatoes, with their liquid 1 lb. pre-cooked mini meatballs, (often sold frozen), beef, turkey or meatless 1/2 cup orzo or ditalini noodles 3 cups fresh spinach, coarsely chopped 5-7 oz. baby salad greens 1 pear, sliced 2 eggs, whites only 1/2 cup semi-sweet chocolate chips (Start the cookies first, if you are serving them.) In a large stockpot, heat the oil over medium heat. When it is hot add the onions, carrots and garlic, and sauté them until they onions and carrots are tender, about 5 minutes. Add the broth, water and tomatoes, cover it and bring it to a boil. Add the meatballs (if they are large, cut them in quarters) and orzo, and stir frequently for a minute or two so the pasta doesn t stick to the bottom of the pot. Simmer the soup for 15 minutes, partially covered, stirring occasionally. (Meanwhile, prepare the salad, if you are serving it.) Stir in the spinach and let it wilt for 1 minute. Season the soup with salt and pepper to taste, and serve it immediately. Slow Cooker Directions: Omit the oil. Combine all ingredients except the orzo and spinach in the slow cooker, and cook on low for 8-10 hours or on high for 4-5 hours. Add the orzo 30 minutes before serving. Stir in the spinach 5 minutes before serving. (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 and the carrots, peel the garlic, chop the spinach. Flavor Booster: Use fire-roasted diced tomatoes rather than plain, and/or add a pinch of crushed red pepper flakes to the soup along with the orzo. Tip: If you have leftover soup you may need to add some additional broth or water to the pot before serving it, as the pasta will have soaked up most of it. Serve with Baby Greens with Sliced Pear and Pecans Toss the greens with the pears, pecans and dressing. Serve with Molly's Chocolate Chewies Preheat the oven to 325 degrees. Line a baking sheet with a nonstick silicone mat or parchment paper. In an electric mixer, mix together the sugar, salt and cocoa powder. Add the egg whites one at a time and beat for about 2 minutes or until the batter has a uniform consistency. Using a spatula, fold in the chocolate chips. Using two tablespoons, spoon the batter onto the pan, leaving about 2 inches between them. Bake for 10-15 minutes until the cookies are glossy and cracked on top. Serve immediately or cool and store in an airtight container for up to a week, or freeze for up to 3 months. (Thanks to former Scramble intern Molly Rubel for the recipe.) Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 15g, 22.5%; Saturated Fat: 5g, 22.5%; Cholesterol: 38mg, 12.5%; Sodium: 866mg, 36.5%; Total Carbohydrate: 25g, 8%; Dietary Fiber: 3g, 14%; Sugar: 5g; Protein: 16g Nutrition with side dish(es): Calories 495, Total Fat: 23g, 33.5%; Saturated Fat: 8g, 35.5%; Cholesterol: 38mg, 12.5%; Sodium: 914mg, 39%; Total Carbohydrate: 62g, 20%; Dietary Fiber: 8g, 30.5%; Sugar: 34g; Protein: 19g Weight Watcher Points: 8 - Weight Watcher Points(+Sides): 14 Copyright 2015 The Six O'Clock Scramble page 3 / 7

Basil-Garlic Spaghetti Squash with Parmesan Cheese Prep + Cook: 25 minutes # of Servings: 4 Serving Size: about 1 1/2 cups I haven t had an easy relationship with spaghetti squash. My mom used to make it for us when I was young and I was fascinated by the yellow squash that she would transform with a fork into golden pasta-like strands, and it certainly is much lighter and healthier than wheat-based spaghetti. However, every time I tried to make it, I had an almost impossible time cutting it in half to cook it, and it wasn t worth the effort anyway because it turned out watery or flavorless, so I had almost given up. But when we got some spaghetti squash in our weekly farm delivery I decided to give it another go, after doing some research online and with some encouragement from Scramblers on Facebook. My family really likes this recipe. Our kids prefer it with tomato sauce spooned on top of it to make it taste more familiar, so be sure to have a bowl available. Serve it with roasted portobello mushrooms and Garlic Parmesan Toast. 2 Tbsp. extra virgin olive oil 1/4 cup fresh basil, chopped 1/4 cup grated Parmesan cheese Ingredients for side dish - Garlic Parmesan Toast 3 Tbsp. extra virgin olive oil Ingredients for side dish - Roasted Portobello Mushrooms 4 portobello mushroom caps 1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) 1 shallot, (use 2 cloves), or use 1/2 onion, finely diced 1 cup red pasta sauce (optional) 3 lbs. spaghetti squash, (1 large or 2 small squashes) 1 loaf ciabatta bread, or use Italian bread 2 Tbsp. grated Parmesan cheese 1 tsp. herbes de Provence or thyme 1/4 tsp. black pepper 1 yellow onion, coarsely chopped (Start the mushrooms first, if you are serving them.) Pierce the squash several times with a metal skewer or the tip of a sharp knife. Put it on a microwave-safe dish, cover it with a cloth towel, and cook it for 15 20 minutes on full power in the microwave, rotating and checking it after 10 minutes and then every 5 minutes, until it collapses or you can easily press in the skin with your thumb. (Alternatively, bake the squash whole at 400 degrees for 45 60 minutes or put it in the slow cooker with a cup of water for 8 10 hours) (Meanwhile, prepare the garlic bread, if you are serving it.) Wearing oven mitts, halve the squash lengthwise, remove the seeds from the middle, and scrape the flesh into a serving bowl, using a fork to separate the strands. While the squash is cooking, heat a medium skillet over medium heat, add the oil, and when it is hot, add the shallots and cook them for about 2 minutes or until tender and are just starting to brown. Add the garlic and cook for about 30 seconds until it is fragrant, and pour the mixture over the squash. Top it with the basil and cheese and stir gently to combine. Season it with salt and pepper at the table, and serve it with additional cheese and/or pasta sauce, if desired. Do Ahead or Delegate: Dice the shallot, peel the garlic, chop the basil, and grate the Parmesan cheese, if necessary. Flavor Booster: Add 1 2 Tbsp. sliced kalamata olives or capers with the basil and cheese. Tip: Like pumpkin seeds, roasted seeds from winter squash make a healthy snack. When you remove the seeds from the squash, remove the pulp and place the seeds on a single layer on a baking sheet. Season them with salt and pepper (or seasonings of your choice) to taste. Lightly bake them for 15 20 minutes at 170 degrees or the lowest temperature your oven will go. Roasting them for a short time at a low temperature helps to minimize the damage to their healthy oils. Serve with Garlic Parmesan Toast Preheat the oven to 400 degrees. Heat a small skillet over medium heat. Add the oil and garlic and cook the garlic for 30 seconds, until it is fragrant but not browned. Remove it from the heat. Slice the loaf of bread in half lengthwise (separating the top from the bottom) and brush the oil and garlic over the surface of the bread using a pastry brush. Sprinkle 1 Tbsp. grated Parmesan cheese over each half, transfer the bread, crust side down, directly to the oven rack, and cook it for 7-10 minutes until it starts to turn golden brown on the edges. Cut into thin slices to serve. Serve with Roasted Portobello Mushrooms Lightly rinse the mushroom caps. Spray a baking dish just large enough to hold the mushrooms with nonstick cooking spray, and place the caps gills down in the baking dish. Preheat the oven to 450 degrees. In a large measuring cup, whisk together the oil, vinegar, soy sauce, garlic, herbes de Provence or thyme and pepper. Pour the marinade evenly over the mushrooms, and flip the mushrooms twice, so the gills remain down. Marinate the mushrooms for 10-60 minutes, if time allows. Sprinkle the onions around the mushrooms. Roast the mushrooms and onions for 15 minutes. Flip the mushrooms and bake them for 5 more minutes until they have shrunken slightly and are dark brown and tender. Slice the mushrooms into thick slices before serving. To make the mushrooms in the slow cooker, place the mushroom caps and onions in the slow cooker. In a measuring cup or small bowl, combine the marinade ingredients and pour them over the mushrooms and onions. Cook on low for 5-6 hours or on high for 2-3 Copyright 2015 The Six O'Clock Scramble page 4 / 7

hours. Nutritional Information Per Serving (% based upon daily values): Calories 217, Total Fat: 11g, 16.5%; Saturated Fat: 3g, 12%; Cholesterol: 6mg, 2%; Sodium: 163mg, 7%; Total Carbohydrate: 29g, 9.5%; Dietary Fiber: 7g, 26.5%; Sugar: 15g; Protein: 6g Nutrition with side dish(es): Calories 501, Total Fat: 26g, 39%; Saturated Fat: 5g, 23%; Cholesterol: 7mg, 2%; Sodium: 858mg, 36%; Total Carbohydrate: 95g, 32%; Dietary Fiber: 10g, 36%; Sugar: 18g; Protein: 20g Weight Watcher Points: 6 - Weight Watcher Points(+Sides): 17 Copyright 2015 The Six O'Clock Scramble page 5 / 7

Chipotle Bean and Corn Burritos Prep + Cook: 15 minutes # of Servings: 6 Serving Size: 1 burrito These burritos are a standby meal at our house because they are so versatile. You can get creative and sauté some bell peppers or other vegetables with the onions, or add some diced chilies. Serve it with a tropical fruit salad. 1/2 yellow onion, chopped 28-30 oz. canned pinto or black beans, drained and rinsed 10-14 oz. unsweetened corn kernels, canned or frozen, drained if using canned Ingredients for side dish - Tropical Fruit Salad 2-3 kiwis, diced, or use sliced grapes 2 mangos, or use frozen, diced 1-2 banana, sliced 1 Tbsp. balsamic vinegar 6 large (burrito size) wheat or flour tortillas 1 cup shredded Cheddar cheese 1 cup chipotle salsa 1-2 tsp. superfine sugar (optional) 1/2-1 lime, juice only, 1-2 Tbsp. (optional) Heat the oil in a large heavy skillet over medium heat. Add the onions and cook, stirring occasionally, until they are softened, about 5 minutes. Add the beans, corn and vinegar and stir until heated through, about 5 minutes. (Meanwhile, prepare the fruit salad, if you are serving it.) Heat the tortillas in the microwave for 30 40 seconds. (To heat them in the oven, wrap them in foil and warm them at 350 degrees for 5-10 minutes). Scoop a large spoonful of the bean mixture into the tortillas. Top them with cheese and salsa and wrap them burrito style. Slow Cooker Directions: Turn the slow cooker to high and put the oil and onions in for 15 minutes. Add remaining ingredients, except the tortillas, cheese and salsa. Cook on low for 5-6 hours or on high for 3 4 hours, then assemble and serve as per recipe. (Slow cooker cooking times may vary Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Chop the onion, shred the Cheddar cheese if necessary and refrigerate. Flavor Booster: Sauté 1 diced jalapeño pepper with the onions, if desired. Tip: When purchasing canned items like beans, vegetables or soup, check the sodium content, as many of these pantry staples can be high in sodium. Whenever possible, purchase lower-sodium versions so that you have the flexibility to add salt to a dish when it really needs it. Serve with Tropical Fruit Salad Combine the kiwis or grapes, mangos and bananas (or fruit of your choice). For an optional dressing, dissolve the sugar in the lime juice, and toss the mixture gently with the fruit. Nutritional Information Per Serving (% based upon daily values): Calories 360, Total Fat: 9g, 14%; Saturated Fat: 3g, 15%; Cholesterol: 5mg, 2%; Sodium: 930mg, 39%; Total Carbohydrate: 55g, 18%; Dietary Fiber: 9g, 36%; Sugar: 5g; Protein: 17g Nutrition with side dish(es): Calories 470, Total Fat: 10g, 15%; Saturated Fat: 3g, 15%; Cholesterol: 5mg, 2%; Sodium: 930mg, 39%; Total Carbohydrate: 82g, 27%; Dietary Fiber: 13g, 52%; Sugar: 25g; Protein: 18g Weight Watcher Points: 9 - Weight Watcher Points(+Sides): 12 Copyright 2015 The Six O'Clock Scramble page 6 / 7

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 Staples 1-2 Tbsp. butter or extra virgin olive oil (1S) 12 Tbsp. + 1 tsp. + 1/4 cup extra virgin olive oil (1) (1S) (2) (2S) (2S) (3) (4) (4S) (4S) (5) 1/4 cup + 1 Tbsp. balsamic vinegar (4S) (5) 2-4 Tbsp. vinaigrette dressing (3S) Spices * 1 3/8 tsp. + 1 pinch salt (1) (1S) (1S) (2S) (2S) (3S) 1/4 tsp. kosher salt (2) 1 tsp. herbes de Provence or thyme (4S) * 1/2 tsp. black pepper (2) (2S) (4S) 1/4 tsp. ground ginger (2) Meat and Fish 1 whole chicken, cut up, or 8-12 chicken pieces (about 4 lbs. total) (1) 1-1 1/2 lb. salmon fillet, preferably wild salmon (2) Refrigerated/Frozen Section 1 cup shredded Cheddar cheese (5) 1/4 cup + 2 Tbsp. grated Parmesan cheese (4) (4S) Produce 2 carrots (3) 1 cup shredded (matchstick cut) carrots (1S) 1 shallot (4) 2 yellow onions (3) (4S) (5) 1/2 large sweet yellow onion, such as Vidalia or Walla Walla (2) 1/2 red onion (1S) 3 cups fresh spinach (3) 5-7 oz. baby salad greens (3S) 10-12 oz. collard greens or kale (1S) 1/4 cup fresh basil (4) Shelved Items 1 loaf ciabatta bread (4S) 1 1/2 cups farro perlato (or use pearled barley) (2S) 1/2 cup orzo or ditalini noodles (3) 10 oz. spaetzle (German dumplings) or use gnocchi or orzo (1S) 6 large (burrito size) wheat or flour tortillas (5) 1/2 cup panko bread crumbs (1) 2 cups crushed corn flakes cereal (1) * 1 cup red pasta sauce (optional) (4) 15 oz. no salt added petite-diced tomatoes (3) 3 cups + 32 oz. reduced-sodium chicken or vegetable broth (2S) (3) 2 tsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) (4S) 1 tsp. hot pepper sauce, such as Tabasco (1) 2 eggs (3S) 5 1/2 tsp. minced garlic (2S) (3) (4) (4S) (4S) 1/2 tsp. ground cumin (1S) 1 tsp. garlic powder (1) 1 tsp. Old Bay seasoning (1) 1/4 tsp. dried dill (2) 1 lb. pre-cooked mini meatballs (3) 2 cups reduced-fat buttermilk (1) * 1 Tbsp. fresh flat-leaf parsley (optional) (2S) 1 lb. green beans, fresh or frozen (2S) 3 lbs. spaghetti squash (4) 4 portobello mushroom caps (4S) 5/8 lemon (2) (2S) * 1/2-1 lime (optional) (5S) 2-3 kiwis (5S) 1-2 bananas (5S) 1 pear (3S) 2 mangos (5S) 1 cup chipotle salsa (5) 1-2 tsp. apple cider vinegar (1S) 28-30 oz. canned pinto or black beans (5) 10-14 oz. unsweetened corn kernels (5) 1/2 cup semi-sweet chocolate chips (3S) * 1-2 tsp. superfine sugar (optional) (5S) 1 1/2 cups powdered/confectioners sugar (3S) 1/2 cup unsweetened cocoa powder (3S) 4 tsp. pecans (3S) The above ingredients will make (1) = Crispy Oven-Fried Corn Flake Chicken, (1Sa) = Spaetzle (German Dumplings), (1Sb) = Sauteed Greens with Shredded Carrots, (2) = Succulent Salmon with Caramelized Onions, (2Sa) = Farro, (2Sb) = Green Beans with Lemon and Garlic, (3) = Meatball and Orzo Soup, (3Sa) = Baby Greens with Sliced Pear and Pecans, (3Sb) = Molly's Chocolate Chewies, (4) = Basil-Garlic Spaghetti Squash with Parmesan Cheese, (4Sa) = Garlic Parmesan Toast, (4Sb) = Roasted Portobello Mushrooms, (5) = Chipotle Bean and Corn Burritos, (5S) = Tropical Fruit Salad, * - Includes ingredients that are optional. Copyright 2015 The Six O'Clock Scramble page 7 / 7