You Asked for it--Scramblers can now save their custom plans

Another item on your wish list has now been fulfilled, thanks to our supremely talented programmer, Sarah Chamberlin. Scramblers can now save their custom menu plans in their "recipe box" so they can use it again.

When you choose to create a custom menu plan, you will now see a box at the top that allows you to name and save your custom plan--that's all there is to it. Your custom plan will now be in your recipe box in case you want to use it again some day.

Hooray, Sarah!

4 Kids' Cereals Called Very Good by Consumer Reports

Cheerios, Honey-Nut Cheerios, Kix and Life cereals are all good bets for kids because they are low in sugar and salt, had a decent amount of fiber, and had additional iron, calcium or other nutrients: http://www.webmd.com/food-recipes/news/20081001/kids-cereals-some-are-50-percent-sugar

Based on this study, check your family's favorite cereals to make sure they have less than 9 grams of sugar per serving, at least 2 grams of fiber (3 or more is even better), and no more than 210 mg. of sodium.

Your suggestions for making grocery trips count, Healthy Halloween Snacks

This week's Scramble column has my suggestions for getting the most out of your grocery trips, so you can go to the store as infrequently as possible. Shopping less is a great time to save money, time and energy. Do you have suggestions for making grocery trips more efficient or for saving time or money at the grocery store? If so, please share them here with other Scramblers and I'll add them to my list next time. Thanks!

While you are sharing, please let me know if you and your kids have made any easy, healthy Halloween snacks to celebrate the holiday at home or at school parties. I'll share my favorite suggestions in next week's Scramble.

Funny Cats Working Out

Okay, this has absolutely nothing to do with healthy dinners, but this hilarioius (at least in my opinion) video from my new favorite blog, all adither, had me laughing until I cried: http://alladither.typepad.com/all_adither/2008/10/cat-video-friday.html

My lazy cat, Siena, couldn't even be bothered to watch those silly cats run so fast on the treadmill.

Freezing Herbs before Fall Does it For Us

I wanted to share these excellent suggestions for freezing our fresh herbs, for those of us who will lose most of them when the air dips below freezing this fall. The advice below come from my epicurean friends, Bettina and Suzanne, at www.loulies.com:

A Word About Herbs (from Loulies)

Growing herbs is one of the most rewarding aspects of our summer "gardens" (albeit, pots on the back porch and scrappy front yard plantings). Before you put your garden to bed, consider freezing them to enjoy their flavor during the winter months. Although the herbs will become limp and darken in the process, their flavor will be intact making them useful in cooked dishes, but not ideal as an accent or garnish.

Frozen herbs will keep their flavor for several months and, unlike dried herbs, where the flavor gets more concentrated when drying, frozen herbs can be used in the same proportion as fresh herbs. Added bonus: You will not have to buy all of those overpriced little grocery store packs. Think of the savings.

To Freeze Herbs:
1) Harvest the freshest, healthiest leaves.
2) Wash, if necessary, and pat dry with paper towels.
3) Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together into a brick.
4) Cover and place the tray of leaves into the freezer.
5) When frozen solid, place in airtight containers or bags and return to the freezer. (Note: Frozen individually, the herb's leaves will not meld together.)

Help us Fill Some Empty Bowls for the Hungry on October 15th

If you live in the Washington, DC area, I hope you can join The Capital Area Food Bank and The Six O’Clock Scramble as we try to “End Hunger, One Bowl at a Time” on October 15 from 11:30 to 2:30. The minimum donation is only $25, and you will receive a delicious lunch and a lovely bowl handmade by local potters in return for your tax deductible donation. If you can join us (or you want to make a donation), please see RSVP to Shamia Holloway at the Capital Area Food Bank, at 202.526.5344 ext.230 or holloways@cfoodbank.org .

The event takes place at DLA Piper, 500 8th St., NW, Washington, DC.

I hope to see you there!

Wow, this is a good recipe (if I do say so myself)

I served this chicken last night to my family and my visiting in-laws (I doubled the recipe because there were 9 of us, so I baked the chicken for 20 minutes instead of 15 minutes in the first round of cooking). I served it with Green Beans Almondine, a Ceasar Salad, and homemade bread, and every member of the family was in heaven. The chicken is just so moist and flavorful! I had the whole meal on the table in less than 45 minutes. Consider serving this dish the next time you have company for dinner--then sit back and enjoy!

Spiced Chicken with Maple Butter Glaze

Prep + Cook = 30 minutes
6 servings

This scrumptious chicken received raves from subscribers when I ran it in the newsletter last year. It cooks so quickly because of the high heat and the chicken’s proximity to the oven’s heating element. Serve it with quinoa or rice and Lemony-Garlic Spinach.

1 1/2 tsp. paprika
1 tsp. salt
3/4 tsp. ground cinnamon
3/4 tsp. ground cumin or chili powder
1 whole chicken, cut up (purchase it already cut up for greater ease) (4-5 lbs.)
3 Tbsp. maple syrup (preferably pure maple syrup)
1 1/2 Tbsp. butter or margarine
1 1/2 Tbsp. Dijon mustard

Preheat the oven to 500 degrees. Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray. In a small bowl, combine the four dry spices.

Place the chicken pieces skin side up on the baking sheet. Sprinkle and rub the mixture evenly over the chicken (leave the drumsticks without spices for picky eaters). Position the sheet in the upper third of the oven, about 4 inches from the heating element, and bake it, without turning it, for 15 minutes.

Meanwhile, in a small saucepan combine the maple syrup, butter, and mustard. Stir it over low heat until the butter melts. Remove it from the heat. (If you are making the quinoa or rice and spinach, get those started now, too.)

After the chicken has baked for 15 minutes, remove it from the oven and brush it with the maple glaze and bake it for 5 more minutes. Brush the chicken with the glaze again and bake it 5 minutes more. Remove it from the oven and serve it.


Nutritional Information per serving (% based upon daily values):
Calories 310, Total Fat 16g, 24%, Saturated Fat 5g, 26%, Cholesterol 105 mg, 34%, Sodium 360 mg, 15%, Total Carbohydrate 7g, 2%, Dietary Fiber 0g, 0%, Protein 33g, Sugar 6g