Cheese, veggies, pasta – this is definitely a family-pleasing recipe from Aviva Goldfarb’s SOS! The Six O’ Clock Scramble to the Rescue. Ready in just 30 minutes, it is filling, nutritious and fast.

Broiled Cheesy Zucchini Pasta


12 oz. ziti or other short pasta

1 Tbsp. extra virgin olive oil

1 large zucchini, halved lengthwise and thinly sliced

1 1/2 tsp. minced garlic, (2 – 3 cloves)

15 oz. diced tomatoes, with their liquid, or use 3 large tomatoes, diced

1/2 cup white wine, (or substitute chicken or vegetable broth)

1 1/2 tsp. dried basil, or 2 Tbsp. fresh sliced basil

1 cup shredded mozzarella cheese

1/2 cup shredded Cheddar cheese, (or use additional mozzarella)


Preheat the broiler. Cook the pasta according to package directions, removing 1/4 of the pasta (about 1 1/2 cups) for another use (or for picky eaters) if you make a 16 oz. package.

While the pasta is cooking, heat the oil in a large ovenproof skillet over medium heat. Add the zucchini and garlic and cook them for 3 minutes. Add the tomatoes and their liquid, the wine (or broth), and basil. Simmer the sauce, stirring it occasionally, until the pasta is done, 10-15 minutes. (Slice the cucumbers, if you are serving them.)

Drain the pasta well and add it to the skillet with the tomatoes and zucchini, stirring the mixture together. Cover it with the cheeses and put the skillet under the broiler for 3-4 minutes until it is browned (but not burned — watch it carefully!) on top.

Scramble Flavor Booster: Add 1/4 tsp. crushed red pepper flakes to the skillet with the zucchini and garlic. Serve it with additional crushed red pepper flakes at the table.

*Cover image provided by SOS! The Six O’ Clock Scramble to the Rescue. For more recipes, or to order a copy, please visit

A wonderful combination of garlicky shrimp mixed with fresh corn and fiber-rich black beans – this is another one of Aviva Goldfarb’s tantalizing dinner ideas from SOS! The Six O’ Clock Scramble to the Rescue. Visit for more healthy recipes and meal-planning suggestions!

Garlic and Lime Shrimp with Corn and Black Bean Salad


This combination makes for a colorful and delicious summer feast. It can also be transported to a picnic and served at room temperature. Serve it with brown or white rice.

1 lb. large shrimp, peeled and deveined, and thawed, if frozen

1-1 1/2 limes, juice only, 2 1/3 Tbsp.

1 Tbsp. minced garlic, (4 – 6 cloves)

1/4- 1/2 tsp. kosher or sea salt, to taste

15 oz. canned black beans, drained and rinsed

1 1/4 cups frozen corn kernels, thawed (or use kernels off of 2 – 3 ears of corn)

1 red bell pepper, finely diced

1 Tbsp. extra virgin olive oil

1/4 tsp. salt (optional)

3/4 cup fresh cilantro, chopped (optional)

1 cup low fat sour cream, for serving (optional)


In a large bowl, combine the shrimp, 2 Tbsp. lime juice, garlic and kosher salt. Refrigerate it for 15 minutes while you prepare the black bean and corn salad. (Meanwhile, prepare the rice, if you are serving it.)

For the salad, in a medium bowl, combine the beans, corn, bell pepper, 1 tsp. lime juice, 1 tsp. oil, the salt (optional), and 1/2 cup fresh chopped cilantro (optional). (If you are using fresh corn, boil or microwave it for about 3 minutes before adding it to the salad.) Refrigerate it until ready to serve.

Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. With a slotted spoon, remove the shrimp from the marinade, reserving the marinade. Sauté the shrimp for 2 – 3 minutes until it begins to turn pink, flipping it once or twice as it cooks. Add the reserved marinade and continue cooking for about two more minutes, until the shrimp is cooked through. Toss it with 1/4 cup fresh cilantro (optional). Serve the shrimp and salad with a dollop of sour cream, if desired.

Scramble Flavor Booster: Stir a little fresh lime juice and cilantro into the sour cream before serving, and dice 1 chili pepper, such as a jalapeño or Serrano chili, into the salad.

Tip: While the shrimp imported from Asia and Latin America are often not an ideal choice because of the lax environmental and fishing regulations in those areas, there are now more sources to buy U.S. farmed or Canadian wild shrimp which are much better options for the environment. Look for U.S. or Canadian shrimp from brands like Henry & Lisa’s Natural Shrimp available at Walmart, Giant Foods, Whole Foods, Harris Teeter, and Publix, or get a list of stores in your area through

*Recipe from SOS! The Six O’ Clock Scramble to the Rescue.*

Comfort food with flair – grilled cheese sandwiches get a makeover and an “upgrade” with Brie cheese! This deliciously simple recipe is from Aviva Goldfarb’s SOS! The Six O’ Clock Scramble to the Rescue. Paired with a Tropical Fruit Salad, it is a perfect meal for the entire family.

Grilled Cheese Melts with Brie and Baby Spinach


2-3 Tbsp. butter or margarine

1 tsp. minced garlic, (about 2 cloves)

6-9 oz. baby spinach

2 Tbsp. Dijon mustard or apricot jam

8 slices medium-thick slices firm whole grain or sourdough bread

8 oz. Brie cheese, cut into thin slices


Make the fruit salad first, if you are serving it (recipe below).

In a large skillet, melt 1 Tbsp. of the butter or margarine over medium heat. Add the garlic and cook it for 30 seconds. Add the spinach and stir it until it begins to wilt, about 3 minutes. Transfer it to a bowl and set it aside.

With a paper towel, wipe the skillet clean. To build the sandwiches, spread the mustard or jam on 4 slices of the bread. Divide the cheese slices among the 4 slices, and top them with the spinach. Cover them with the remaining bread slices. Lightly spread the outsides of each sandwich with the remaining butter or margarine.

In the skillet, cook the sandwiches over medium heat until they are lightly browned, 3 – 5 minutes per side, turning them once, and pressing them with a spatula or with a heavy pot for flatter sandwiches. Slice the sandwiches in half and serve them.

Scramble Flavor Booster: Use both Dijon mustard and apricot jam on the sandwiches.

Tip: The white rind on Brie cheese is edible and is usually eaten along with the softer interior. If you do not want to eat the rind, it is easy to trim from refrigerated Brie or bring the cheese to room temperature, cut, and scoop out the soft center with a spoon.

Tropical Fruit Salad

Serve it with a tropical fruit salad made with 2 – 3 diced kiwis or 2 cups sliced grapes, 1 – 2 diced mangos, and 1 – 2 sliced bananas (or fruit of your choice). For an optional dressing, dissolve 1 – 2 tsp. superfine sugar in the juice of one lime, and toss the mixture gently with the fruit.

*Cover image provided by SOS! The Six O’ Clock Scramble to the Rescue. For more recipes, or to order a copy, please visit

Spinach salad gets a makeover by substituting low fat turkey bacon for regular bacon in this recipe by Aviva Goldfarb, author of SOS! The Six O’ Clock Scramble to the Rescue. For vegetarians, omit the hard boiled eggs and turkey bacon, using Smart Bacon® instead. YUM!

Classic Spinach Salad with Turkey Bacon

By Aviva Goldfarb

2 eggs, hard-boiled and sliced

8 oz. turkey, pork or vegetarian bacon, preferably nitrite-free

6-9 oz. baby spinach

1/4- 1/3 cups crumbled blue cheese, to taste, or use Gorgonzola, shredded Parmesan or feta cheese

1 cup sliced mushrooms, coarsely chopped

1/4 red or yellow onion, (about 1/4 cup), thinly sliced

1 cup cherry tomatoes, (about 1/2 pint), halved

1/4 cup balsamic vinaigrette dressing, or to taste (store-bought or homemade)


Hard boil the eggs, if necessary, and soak them in cold water to cool them. Peel and slice the eggs. Slice the bacon into short, thin strips and cook it in a large nonstick skillet over medium heat, stirring occasionally, until it is browned and crispy, 8 – 10 minutes.

In a large serving bowl, top the spinach with the eggs, cheese, mushrooms, onions and tomatoes.

When the bacon is crisp, add it to the salad, top it with the dressing, and toss thoroughly. Serve it immediately.

Balsamic Vinaigrette Salad Dressing: You can make your own easy and delicious salad dressing by whisking together 1/4 cup balsamic vinegar, 1/3 cup olive oil, 1 tsp. superfine sugar (optional) and 1 tsp. minced herbs such as basil and mint. Add 1 Tbsp. Dijon mustard, if desired. Refrigerate extra dressing.

Scramble Flavor Booster: Use extra sliced onion in the salad, and use aged blue cheese.

*Recipe found in SOS! The Six O’ Clock Scramble to the Rescue.*

Fast, easy, delicious and HEALTHY – what more is there to say! Another winner from SOS! The Six O’Clock Scramble to the Rescue.

Amazing Zucchini Pie

By Aviva Goldfarb


1 Tbsp. butter or olive oil

2 zucchini, or use yellow squash, thinly sliced (4 – 5 cups)

1/2 large yellow onion, diced

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 prepared 9-inch pie crust

1 Tbsp. Dijon mustard

2 eggs, lightly beaten

2 cups shredded mozzarella cheese


Preheat the oven to 375 degrees.

In a large skillet, melt the butter or oil over medium heat and sauté the zucchini and onions until they are tender, about 10 minutes. Add the salt, pepper, garlic powder, basil and oregano.

Press the pie crust into a pie dish and spread the mustard evenly over the crust.

In a large bowl, combine the eggs, cheese and zucchini mixture. Pour everything into the pie crust and spread it evenly.

Bake it for 30 minutes, or until the top is lightly browned. (Meanwhile, prepare the carrots.) Allow it to cool for a few minutes and cut it into wedges to serve it (or refrigerate it for up to 24 hours or freeze it for up to 3 months.)

Scramble Flavor Booster: Use Swiss, Gruyere, or another sharp cheese, rather than the mozzarella.

*Image provided by SOS! The Six O’Clock Scramble to the Rescue.*

The SOS! Six O’Clock Scramble to the Rescue by Aviva Goldfarb has so many recipes to choose from that are unbelievably easy to make AND feature interesting ingredients, as well. The creation below features a summer favorite – fresh mint!

Divine Eggplant and Chickpeas with Mint

by Aviva Goldfarb


2 tablespoons olive oil

1 medium eggplant, peeled and diced

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon salt

1 can (15 oz.) chickpeas, drained and rinsed

1 can (28.oz) diced tomatoes with their liquid

1/3 cup fresh mint and/or parsley, chopped

1 cup crumbled feta cheese for serving (optional)


In a large skillet or medium stockpot, heat the oil over medium-high heat. Add the eggplant, cumin, paprika, and salt, and saute it until the eggplant starts to get tender, stirring occasionally, about 5 minutes.

Add the chickpeas and tomatoes and simmer it for about 10 more minutes, stirring occasionally until the eggplant is very tender. Stir in the herbs. Serve immediately, over cous cous if desired, topped with feta cheese (optional). Can be refrigerated for up to 3 days.

If you like this recipe, don’t forget to enter the SOS! The Six O’Clock Scramble to the Rescue Giveaway on Tiny Green Mom!

*Company provided image of cover.*

These tasty, Middle Eastern-inspired pita sandwiches from the The Six O’Clock Scramble by Aviva Goldfarb feature fiber-rich hummus and tons of veggies! Quick and easy to make, they can be made in advance for a day at the park or beach!

Middle Eastern Stuffed Sandwiches

by Aviva Goldfarb


10 ounces hummus, any variety

1 cucumber, peeled and sliced

2 tomatoes, diced

1/2 yellow or red onion, thinly sliced

1/2 cup fresh mint leaves

1/2 cup feta cheese, crumbled

6 pita pockets (“Mom” prefers whole wheat)


Put all the ingredients in separate bowls so that each family member can design their own sandwich. Warm the pitas in the microwave or oven until they are warm and soft. Cut them in half crosswise (so you have 2 semicircles), then cut the pockets open so you can fill them. Spread a layer of hummus in each pita half and top it will fillings of your choice. Enjoy!

If you like this recipe, don’t forget to enter the SOS! The Six O’Clock Scramble to the Rescue Giveaway on Tiny Green Mom!

*Company provided image of cover.*

There is nothing more that “Mom” at Tiny Green Mom loves than orzo pasta! Why? Because it is tiny, just like “Mom” and can be used in a wide variety of dishes from soups and stews to pasta salads. This recipe, from SOS! The Six O’Clock Scramble to the Rescue by Aviva Goldfarb, is another easy recipe the whole family can enjoy.

Orzo Salad with Peas and Feta Cheese

By Aviva Goldfarb


2 cups orzo

1 1/2-2 cups fresh or frozen peas

1/4 cup pine nuts

1 tsp. minced garlic, (about 2 cloves)

1 cup crumbled feta cheese

1/4 cup fresh dill or parsley, finely chopped (or 1 Tbsp. dried parsley or dill)

1-2 Tbsp. balsamic vinegar, to taste

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper


Cook orzo pasta according to the package directions, or for 7-8 minutes. For the final 30 seconds, throw the peas in the water with the orzo to thaw them, drain the orzo and peas, and rinse them with cold water. Meanwhile, toast the pine nuts in a toaster oven on the lightest setting for about 2 minutes, until lightly browned. (Alternatively, toast the pine nuts and garlic in 1 tsp. olive oil in a skillet over medium heat for 2 – 3 minutes until they are lightly browned.)

Combine all the ingredients in a large bowl, toss it thoroughly, and chill it for at least 30 minutes, if time allows, and up to 3 days.

Scramble Flavor Booster: Use the fresh dill and 2 Tbsp. balsamic vinegar. Serve with extra freshly ground black pepper.

Another tasty creation from SOS! The Six O’Clock Scramble to the Rescue by Aviva Goldfarb! Submitted by one of her subscribers, this heart-healthy tilapia recipe features loads of fresh herbs for flavor.

Tilapia Packets with Fresh Herbs and Baby Spinach


1-1 1/2 lbs. tilapia fillets (or use flounder, cod, or other thin white fish fillets)

1 Tbsp. olive oil

1/2 lemon, juice only, about 2 Tbsp.

2 Tbsp. white wine, (or use chicken or vegetable broth or 1 additional Tbsp. lemon juice)

1 Tbsp. fresh sage, thyme, parsley, basil, or any combination, chopped (or substitute 1 tsp. dried herbs)

1/4- 1/2 tsp. salt, to taste

1/8- 1/4 tsp. black pepper, to taste

1 yellow bell pepper, cut into thin strips (or use 1 cup slivered carrots or slivered onions)

2 cups baby spinach


Preheat the oven to 400 degrees.

Put each fillet in the center of its own large square of heavy-duty aluminum foil. Drizzle the olive oil, lemon juice and wine evenly over the fish and season it with the herbs, salt and pepper.

Top the fillets with the bell peppers and spinach, divided evenly, and fold and seal the foil packets.

Place the packets directly on the rack and bake them for 15-20 minutes (check doneness after 15 minutes) until the fish flakes easily with a fork and is opaque throughout. (Meanwhile, make the green beans, if you are serving them.) Carefully unwrap the packets, and serve immediately.

Scramble Flavor Booster: Add 1/4 tsp. fresh lemon zest with the lemon juice and use fresh herbs.

*Company provided image of cover*

From Aviva Goldfarb, author of the SOS! The Six O’Clock Scramble to the Rescue, comes this terrific, mouth-watering sandwich that is ready in just minutes! Featuring pesto, a “Mom” at Tiny Green Mom favorite, this sandwich is sure to be one of your favorites, too!

Mozzarella, Tomato, and Pesto Melts

By Aviva Goldfarb


1 2-foot long soft baguette or 4 (6-inch) French rolls

1/2 lb. fresh mozzarella cheese, (often sold in deli section of supermarket or with gourmet cheeses)

1/4 cup pesto sauce, store-bought or see recipe below to make fresh pesto

2 tomatoes, thinly sliced

1/2 cup sweet peppers, roasted red peppers, baby spinach, or sliced smoked turkey or ham (optional)


Preheat the oven to 400 degrees or preheat the broiler with the oven rack at least 6 inches from the heating element. (Meanwhile, prepare the salad, if you are serving it.) Carefully cut open the baguette or sandwich rolls, but try to avoid slicing all the way through, so the halves remain attached. On a baking sheet, toast the rolls in the oven for about 5 minutes until lightly toasted.

Thinly slice the mozzarella cheese. Remove the bread from the oven and spread the pesto evenly on the inside bottom half of the baguette (or rolls). Top the pesto with the tomatoes (and any optional ingredients) and the cheese.

Put each open sandwich on the baking tray with the fillings facing up, and bake it for 2-3 minutes, until the cheese is melted and the bread is slightly browned on the edges. Cut it into smaller servings and serve it hot. (Alternatively, broil the sandwiches for 2-3 minutes).

Fresh Pesto Recipe

To make fresh pesto, in a blender or food processor, combine 2 cups tightly packed fresh basil leaves, 4 cloves chopped or minced garlic (about 2 tsp.), 1/2 cup pine nuts, 1/2 cup olive oil, 1/2 cup grated or shredded Parmesan cheese, 3/4 tsp. salt, and 1/4 tsp. black pepper.