Cheap, Quick Meals

By MP Dunleavey Wednesday January 20, 2010

You know the Six O'Clock Scramble: that dreaded, end-of-day moment when you realize—holy fishsticks, Batman!--you have nothing planned for dinner.

Should you dash to the store? Pray to the gods of leftovers? Aviva Goldfarb has a smarter, tastier idea: Let her plan your meals for you.

Cheaper than ordering pizza and almost like employing a personal chef, "The Six O'Clock Scramble" is a cookbook, blog and weekly subscription service concocted by Goldfarb, a mother of two who was once as frazzled as you.

"When people say they hate cooking dinner, mostly what they hate is making all those daily decisions," says Goldfarb. "My system saves time, saves money and saves a lot of space in your head."

Sign up for the weekly Scramble menu and you get five easy-peasy meals (move over, Rachel Ray), and you also get—bliss!--a grocery list. The combination strips stress from your week, and may put money back in your pocket.

Many SOS readers report that their grocery budgets drop by 20% to 25%. "We also save because we eat out less often, and we're not running to Whole Foods for prepared meals," says Scramble subscriber Bob Loeb.

The Scramble system also wastes less food, Goldfarb notes--another money saver. "If the average household throws away 15% of the food they buy, that means for every $100 you spend, you're wasting $15."

At $29.50 for a subscription for six months worth of meals (less than the cost of two pizza deliveries), the Scramble is still a bargain.

Between now and February 20th, DailyWorth readers get a special subscription discount.

Dinner just got easier with these two 30-minute recipes, courtesy of Aviva Goldfarb and The Six O'Clock Scramble. DW readers who want to scramble themselves back to sanity can get a $4 discount on a six-month subscription to SOS, or $8 off a one-year.

Use this code between now and Feb. 20 on TheScramble.com: DW10.

Asian Turkey Burgers with Sweet Potato Fries

Prep + Cook = 30 minutes
6 servings

This recipe makes irresistibly moist and sweet burgers and amazing oven-roasted fries.

Fries:

2 medium sweet potatoes
1 – 2 Tbsp. vegetable or peanut oil
1/4 tsp. salt
1/4 tsp. chili powder or cinnamon, or more to taste

Burgers:

1 lb. ground turkey (or use meatless burgers)
1/2 tsp. ground ginger
1/4 of a red bell pepper, finely chopped
2 scallions, thinly sliced
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. hoisin sauce or honey
1 tsp. toasted sesame oil
1 Tbsp. vegetable oil
6 whole wheat buns (optional)

Fries: Preheat the oven to 425 degrees. Slice the sweet potatoes lengthwise, making thin, long strips. Place them in a roasting pan, toss with the vegetable or peanut oil, salt and chili powder or cinnamon. Roast for about 20 minutes, turning once, until they are soft and lightly browned. For crispy fries, broil them for 5 minutes after roasting.

While the fries cook, prepare the burgers: In a large bowl, combine the turkey, ginger, red peppers, scallions, soy sauce, hoisin sauce or honey, and sesame oil. Pat gently into six burgers, about 1-inch thick. Heat a large, heavy skillet over medium-high heat for 1-2 minutes, then add the vegetable oil and swirl to coat the bottom of the pan.

Brown the patties without moving them for about 4 minutes on the first side. Then flip the burgers and cook them for about 4 minutes on the second side. (Or, grill over medium heat for 5-7 minutes per side.)

Partially cover the skillet or grill, and cook them for 8-10 more minutes (depending on desired doneness), flipping once. While the burgers are cooking, lightly toast the buns (optional). Remove the burgers to a plate and serve them immediately with the fries.

Scramble Flavor Booster: Stir 1/4 tsp. red pepper flakes into the burgers. For the fries, double the chili powder or use chipotle chili powder.

Nutritional Information per serving (with fries and buns) (% based upon daily values):

Calories 330, Total Fat 15.5g, 24%, Saturated Fat 3.5g, 18%, Cholesterol 45mg, 15%, Sodium 595mg, 24%, Total Carbohydrate 30g, 10%, Dietary Fiber 3g, 12%, Sugar 5g, Protein 21g

Fried Rice with Shrimp, Tofu or Chicken

Prep + Cook = 30 minutes
6 servings

This recipe has been one of my favorites since my mom used to make it, and is now a staple in my house. It can be a side dish or main course.

1 1/2 cups white or quick-cooking brown rice (rice can be made up to a day ahead)
1/2 lb. peeled and deveined shrimp, or use extra-firm tofu or diced chicken breast
2 Tbsp. peanut or vegetable oil, divided
2 eggs, lightly beaten
3 - 4 scallions, chopped (about 1/4 cup)
1 cup frozen peas, thawed slightly (or use water chestnuts, straw mushrooms, or diced and lightly-steamed carrots)
3 Tbsp. reduced-sodium soy sauce, or more to taste
1/4 – 1/2 tsp. black pepper, to taste

Cook the rice according to the package directions. While the rice is cooking, sauté the shrimp, tofu (see directions below), or chicken in 1 Tbsp. oil over medium-high heat in large nonstick frying pan or wok for several minutes until it is cooked through. (Cooked shrimp will turn pink, while cooked chicken will no longer be pink.) Remove and set aside.

When the rice is 5 minutes from done, heat the remaining 1 Tbsp. oil in the pan over medium-high heat. Add the eggs and cut into small pieces with a spatula as they cook. Add scallions and stir-fry for 1 minute. Add rice, peas, soy sauce and pepper, and mix thoroughly. Add the cooked shrimp, tofu or chicken and stir to combine. Serve it immediately or refrigerate for up to 24 hours.

Scramble Flavor Booster: Serve the fried rice with Asian chili garlic sauce or sweet chili sauce and/or extra soy sauce.

Tip: For perfectly cooked tofu, use extra-firm tofu packed in water. Drain tofu thoroughly and wrap it in a clean dish towel for a few minutes to absorb extra water. Dice the tofu into 3/4-inch pieces. In a nonstick skillet, heat 1 Tbsp. peanut or vegetable oil. Sauté the tofu over medium-low heat for 10 minutes or more, tossing occasionally, until it is golden brown.

Side Dish Suggestion: Trim 1 - 2 heads broccoli and cut it into spears (or use frozen broccoli). Steam the broccoli in 1-inch of simmering water for 8 - 10 minutes, to desired tenderness. Drain and season it to taste with salt and pepper and/or salt-free lemon pepper seasoning.

Nutritional Information per serving (% based upon daily values):

Calories 300, Total Fat 7g, 11%, Saturated Fat 1.5g, 8%, Cholesterol 130mg, 43%, Sodium 600mg, 25%, Total Carbohydrate 43g, 14%, Dietary Fiber 2g, 8%, Protein 16g, Sugar 2g



© Aviva Goldfarb, The Six O’Clock Scramble®, LLC 2010