The Six O'Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes

Get organized and fix the hectic "six o'clock scramble" for a healthy weeknight meal!

Everyone wants to eat healthier, but pulling together a healthy meal can sometimes feel like a daunting task. Often we run out of time and ideas at the end of the day and resort to unhealthy takeout or frozen food. But there is a better way that is not only healthier—it’s easier, less stressful, and saves money, too. As a busy mother of two, author Aviva Goldfarb has discovered that the key to making healthy meals a reality is simple: Plan several easy, healthy meals in advance and grocery shop once a week with a list.

Inside The Six O’Clock Scramble Meal Planner you’ll find:

160 delicious, diabetes-friendly recipes that require 30 minutes or less to prepare
32 weekly menu plans complete with main dishes and sides—and an organized grocery list for each week!
Recipes organized by season and by week to give you variety throughout the year
Recipes that are built on natural, fresh ingredients
Slow cooker directions for most recipes
Gorgeous color photos for each recipe

Aviva Goldfarb is a Today Show contributor, founder of the dinner planning service, The Six O'Clock Scramble (thescramble.com), and author of the dinner cookbooks The Six O'Clock Scramble and SOS! The Six O'Clock Scramble to the Rescue (St. Martin’s Press, 2006 and 2010). Both the cookbooks and online meal planning service have won praise from reviewers at O: The Oprah Magazine, Working Mother, USA Today, Real Simple, The Washington Post, and many others. She also helps parents lure their kids into the kitchen through weekly posts on PBS Parents Kitchen Explorers.

SAMPLE RECIPE

These sandwiches, suggested by longtime Six O’Clock Scramble member Molly Thompson, are fun to make and even more fun to eat. If you are really short on time buy pre-made coleslaw instead of using the recipe below. Serve with Lightly Buttered Corn.

Cajun Fish Sandwiches with Crunchy Slaw
PREP + COOK: 30 MINUTES • SERVES: 4 • SERVING SIZE: 1 FISH SANDWICH

1/2 (12-ounce) bag coleslaw or broccoli slaw, or shred 3 cups of cabbage, carrots, and/or broccoli stems
2 tablespoons reduced-fat mayonnaise
1 tablespoon apple cider vinegar
1/2 tablespoon honey
1/16 teaspoon salt
1/16 teaspoon black pepper
3/4 cup flour
2 teaspoons Cajun or Old Bay
seasoning
1 egg
2 teaspoons butter
1 tablespoon extra-virgin olive oil
1 pound flounder, catfish, tilapia, or
other thin white fish fillets, cut into
4 even pieces
4 whole-wheat buns

DO AHEAD OR DELEGATE: Make and refrigerate the coleslaw, combine the flour and the Cajun or Old Bay seasoning, and beat and refrigerate the egg.

1. In a medium serving bowl, combine the slaw, mayonnaise, vinegar, honey, salt, and pepper. Set it aside. (If possible, make this up to 24 hours in advance and refrigerate it until you are ready to serve. Mix it well before serving.)

• In a shallow dish or bowl, combine the flour and Cajun or Old Bay seasoning. In another shallow bowl, beat the egg.

• In a large heavy skillet (a cast iron pan works great for this), heat the butter and oil over medium heat until it is bubbling.

• Dip the fish pieces in the flour mixture to coat them. Dip them in the egg, letting the excess drip back into the bowl. Dip them back into the flour mixture to recoat. (Make the corn now, if you are serving it.) Cook the fish until it is nicely browned and crispy, about 2–3 minutes per side. Remove the fish to a plate.

• Toast the buns. Serve the fish inside the buns and topped with the slaw.