Easy Dinners

The Scramblog

Pan-Asian Coconut Curry Soup

This warming, nourishing soup is perfect as we enter into fall! Soups have always been a way for me to get vegetables into my kids and this flavorful soup is no different, plus it is ready in 30 minutes or less. Also, if a cold happens to come into your house this season, the ginger, garlic, and curry make this a great immune booster to help those who are sick heal and those who aren't sick fight off the germs.Pan-Asian Coconut Curry Soup
  • 1 Tbsp. coconut or vegetable oil
  • 1 yellow onion, diced
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 1 Tbsp. fresh ginger, minced
  • 1 tsp. minced garlic, (about 2 cloves)
  • 1 Tbsp. curry powder, or use 1 – 2 tsp. red or green curry paste
  • 32 oz. reduced-sodium vegetable or chicken broth
  • 1 cup frozen shelled edamame
  • 15 oz. light coconut milk
  • 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free, if needed)
  • 3 - 4 oz. fresh or frozen sliced shiitake mushrooms
In a heavy stockpot, heat the oil over medium...

Thai Sweet and Sour Chicken Lettuce Wraps

The key ingredient in these wraps, Asian sweet chili sauce, is a popular Thai seasoning sauce, which is getting easier to find in North American grocery stores as those flavors gain in popularity. If you can’t find it, you can make your own by combining 1/4 cup orange marmalade, 1 tsp. rice wine vinegar and 1/8 – 1/4 tsp. red pepper flakes. Thai Sweet and Sour Chicken Lettuce WrapsPrep + Cook Time: 20 minutes Makes four servings 1 lb. boneless, skinless chicken breasts 1/4 cup Asian sweet chili sauce (also called Mae Ploy) 2 limes, use 2 Tbsp. juice, plus 4 lime wedges 1/4 - 1/2 cup fresh cilantro or mint, coarsely chopped (optional) 1 red bell pepper, thinly sliced 2 scallions, dark and light green parts, thinly sliced 1 head Boston or other wide leaf lettuce, leaves separated Put the chicken in a microwave-safe dish with a lid. Partially cover it and microwave it on high until the chicken is just cooked through, 6 – 8 minutes, turning it once...

Veggie Cauliflower Fried Rice

Cauliflower rice has some health benefits over rice—high fiber, concentrated nutrients, and it’s low in calorie, low in carbs and is Paleo friendly. You could also sauté a cup or two of cooked diced chicken or peeled shrimp instead of the edamame. My thanks to R.D. Jessica Levinson of Small Bites by Jessica for inspiring the addition of rice vinegar and sriracha to the sauce. “Dana and I couldn't get over that we were eating cauliflower and not rice. It looked and tasted and felt exactly like rice. The flavors and the texture were spot on. The dish was satisfying, filling and tasty. Just right!” according to Scramble recipe tester Amy Stanley.

Veggie Cauliflower Fried RicePrep + Cook Time: 20 minutes Makes four servings 2 Tbsp. canola or vegetable oil 1/2 yellow onion, finely diced (1 cup) 1 carrot, finely diced 1 tsp. minced garlic, (about 2 cloves) 3 eggs, beaten 1 lb. riced cauliflower or 1 head cauliflower, grated/riced (see link below for guidance)...

Big Daddy’s Breakfast (or Dinner) Burritos

You know those mornings when you have to eat on the run? Or those evenings when you have to feed your kid on the way from one activity to the next? Or those evenings when you've got 15 minutes to get dinner on the table so that everyone can sit together? This is the recipe for any and all of those moments.Big Daddy's Breakfast (or Dinner) BurritosIngredients for main dish
  • 1 Tbsp. extra virgin olive oil
  • 12 oz. pre-cooked turkey kielbasa sausage (use wheat/gluten-free sausage if needed), or use meatless sausage or sliced portobello mushrooms, halved lengthwise if using sausage, and sliced
  • 1 large yellow onion, quartered and thinly sliced
  • 8 eggs, or use 2 cups Egg Beaters
  • 1/4 cup nonfat sour cream (or use any variety) or plain yogurt
  • 1/4 cup salsa (look for brands with no sugar added)
  • 6 large whole wheat tortillas (use wheat/gluten-free tortillas if needed)
  • 3/4 - 1 cup shredded Cheddar cheese
  • 1 cup baby spinach(optional)
In a large...

Bare Minimum Cooking: 4 Tricks for Easy Meals During Busy Times

Over the past few days I have been having a lot of conversations with people about how overwhelmed they are feeling. I have come to think that for many of us, September is a month of unexpected overwhelm. Here’s my best guess as to why this month can be so brutal: for many of us September is a time of transition—a new school year, work commitments start up after summertime lulls, and other communities we are involved with start to kick into high gear with fall activities—and this we expect. But for some of us, September is also a time of playing catch up on all of those pesky tasks we put off over the summer (or maybe that is just me). So suddenly we find ourselves trying to get into new routines, take care of long lists of things that really should have been done months ago, and snap out of the slower pace of summer. It can be rough and oftentimes something's got to give… and for a lot of people that something is cooking. But what if you don’t want cooking to be...

Italian Sausage Linguine with Grated Carrots

This dish is great for a hearty family dinner or a casual gathering. You can easily expand it to feed an army. Thanks to Scramble member Sarah Burke for the recipe! Check out Jessica making it on Facebook Live here.Italian Sausage Linguine with Grated Carrot2 Tbsp. extra virgin olive oil 1/2 yellow onion, diced 8-12 oz. sweet or spicy Italian-style chicken or meatless sausage (use wheat/gluten-free, if needed), diced into 1/2-inch pieces, or use mushrooms 16 oz. whole wheat or regular linguine (use wheat/gluten-free, if needed) 2 carrots, grated, or 1 1/2 cups pre-shredded carrots 1 tsp. dried oregano, or use fresh 28 oz. whole tomatoes with their liquid, or use 6 - 8 fresh tomatoes, diced 1 Tbsp. sugar 1/4 cup grated Parmesan cheese, for serving (optional) In a large skillet, heat the oil over medium heat and sauté the onions and sausage for 3 – 5 minutes, until the onions are translucent and the sausage is starting to brown. Meanwhile, cook the pasta...

4 Tricks to Establishing a Back to School Dinner Routine with The Scramble

I don’t know about you, but I have a love-hate relationship with Back to School time. It is always a relief to have a regular schedule again and to have more time to get things done while the kids are in school. And yet each year I find that I am taken by surprise by the busy-ness that fills our afternoons with soccer practices, music lessons, back-to-school nights, PTA meetings, and other school year activities.

With all of the back to school craziness, it feels even more vital that we protect our family dinners as important time to have together—time to reconnect, to catch up, to share the events of our days. So each fall, during back to school time, I make it a priority to focus on getting our dinner routine back on track.

Here are the 4 things that I do to get our family dinner routine ready to go for the fall:

1.  Meal Plan: Plan out the meals for the week. Yes, The Scramble can do a lot of this for you, but my second step is to take 5 minutes to look at the...

10 Best Simple Recipes to Soak Up Summer Flavors

One of my favorite childhood memories is of visiting my godmother’s family house in New Hampshire. Each summer we would head up for a weekend visit that was packed with summer fun like hiking, swimming in the lake, and a cookout. The house had a vast garden with rows upon rows of raspberry bushes. My brother and I would dart in and out of the rows, scratching up our arms and legs, collecting as many raspberries as we could find, placing some into a bowl, but mostly just stuffing them into our mouths. In the afternoon we’d shuck fresh corn and wrap it and some potatoes in foil. Then, as evening arrived, my godmother, parents, brother, and I would hike up a hill on the property and visit the fire pit that we had perfected over the years. We would make sure that the stones were well placed, collect kindling, and start a fire. On that fire we would cook fresh corn, potatoes, and burgers. As my brother and I (impatiently) waited for dinner to be ready, we would rush...

Easy Zucchini Recipe: Amazing Zucchini Pie

So many Six O'Clock Scramble members and cookbook owners and friends are crazy about this easy zucchini recipe.  Zucchini Pie is mild and simple enough to appeal to the palates of many different tastes. Kids love this easy zucchini recipe because it tastes a little like pizza! Watch the zucchini pie video to see how easy it is to make! For more easy zucchini recipes, try our Ravioli Soup with Grated Zucchini and Spinach, Raw Zucchini Pasta with Pesto, and our Stuffed Zucchini Gondolas. Easy Zucchini Recipe: Amazing Zucchini PiePrep (15 minutes) + Cook (30 minutes) 8 servings 1 Tbsp. butter or extra virgin olive oil 2 zucchini, or use yellow squash, thinly sliced (4-5 cups) 1/2 large yellow onion, diced 1 tsp. minced garlic (about 2 cloves) 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. dried basil 1/2 tsp. dried oregano 1 prepared 9-inch pie crust 1 Tbsp. Dijon mustard (use wheat/gluten-free if needed) 2 eggs,...

Israeli Couscous Salad Recipe with Tomatoes, Cucumbers and Feta

You can make this Israeli couscous salad recipe ahead of time for dinner and pack it for a picnic or pack leftovers for lunch. Pulling flavors from across the Mediterranean and Middle East, but the salad remains kid-friendly.  It’s also good served with grilled shrimp or chicken. Watch the Video (and subscribe to the YouTube Channel) Israel Couscous Salad Recipe with Tomatoes, Cucumbers and FetaPrep + Cook = 25 minutes, plus time to cool or chill 6 servings, about 1 3/4 cups 8 oz. Israeli couscous also called pearl couscous, whole wheat if available, or use orzo or farro (1 1/2 cups) 8 oz. cherry tomatoes, quartered 1 English or Persian cucumber, quartered lengthwise and chopped (2 cups) 1/2 cup shelled unsalted pistachio nuts 1/2 sweet yellow onion such as Vidalia or Walla Walla, finely diced (1 cup) 1 cup crumbled feta cheese 1 ½ cups cooked chicken breast, diced (optional) 1/2 cup fresh mint leaves, chopped 1/4 cup extra virgin olive oil 1 lemon,...