Family Dinner

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)

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...

Are you frustrated with the way meals are going in your house? Too much takeout or cereal for dinner? Eating the same things over and over? Family complaining about what you make? Then maybe it’s time to turn things around with meal planning! There are so many reasons to meal plan, from saving time and money to making healthier choices (you are more likely to stick to dietary goals if you plan your meals) to less panic and tension as dinnertime approaches. But getting over the hump and actually doing it is a big struggle for a lot of people. Over the years I have found some ways to help to make meal planning less intimidating and more doable that I want to share with you.1. Keep It SimpleThere are all sorts of meal planning approaches out there from the classic weekly plan to two-week rotations, to even monthly systems. In my experience, the longer-term plans can be daunting, while weekly plans are more accessible. If you want some more structure you can try a...

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...

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...

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,...

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,...

 My summer dinner recipes tend to use what is freshest at the markets. I was daydreaming about this Watermelon Caprese Salad all day once I spotted the watermelon and marinated mozzarella while I was making lunch. Scramble recipe tester Jen Grosman says, “It tastes like summer.” Add some grilled shrimp or chicken for a heartier meal. Watch the video and subscribe to the YouTube channel for weekly cooking videos from Aviva Goldfarb: Watermelon Caprese Salad with ArugulaPrep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes   Makes six servings 4 cups chopped watermelon 1 English cucumber, chopped (2 cups) 1 large tomato, chopped (2 cups) 2 oz. arugula, (4 cups) 1/2 cup fresh mint and/or basil, chopped 8 oz. marinated mozzarella balls, halved 2 Tbsp. extra virgin olive oil, (you can use the oil from the marinated mozzarella) 2 Tbsp. balsamic vinegar In a large serving bowl, combine all of the ingredients. Season with freshly ground pepper and...

This rice salad recipe is inspired by a dish served at the Genesis retreat in Ek Balam, Mexico.  It’s spa-healthy yet satisfying enough for hearty eaters. Serve it with sliced avocados with lime.

Watch the video (and subscribe to The Scramble's YouTube channel!)

Rice Salad Recipe: Mango, Brown Rice and Black Bean Salad with Lime and Cilantro

Makes six servings

1 cup quick-cooking brown rice (about 2 cups prepared) 15 oz. canned black beans, drained and rinsed 1 fresh mango, cut into 1/2-inch chunks, or use 1 ½ cups frozen 1/4 sweet yellow onion, such as Vidalia or Walla Walla, finely diced (about 1/2 cup) 1/4 cup scallions or chives, green parts only, finely chopped 1 lime, juice only, about 2 Tbsp. 1/4 cup fresh cilantro, chopped (optional) 1/4 tsp. salt, or more to taste Cook the rice according to the package directions and when cooked, remove it from the heat. DO THIS IN ADVANCE IF YOU CAN SO IT’S COOL (If you want to serve this salad immediately...

How to Cook Spaghetti Squash in the MicrowaveThe hardest, most terrifying thing about making spaghetti squash is trying to cut it when it’s uncooked! I was terrified of chopping off a finger so I found a solution. The key to how to cook spaghetti squash is to poke some holes in it with a skewer or knife, cook the squash whole in the microwave, let it cool, and then cut it in half and scrape out the seeds. Use a fork to scrape the strands into a bowl to top with your favorite sauce or just use butter, herbs and Parmesan cheese to season it. You can even clean and rinse the spaghetti squash seeds just like you do with pumpkin seeds! (See our tip below.) 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...