I subscribe to this awesome recipe service, The Six O'Clock Scramble.  They send me 5 recipes each week which I can customize.  Each meal is fast and easy and includes side dishes, which helps me to remember the veggies.  The best part is that I hit a button and I get an automatically generated shopping list with all the ingredients I need for the week.

This is such an easy way to cook healthy meals without spending a lot of time planning.  It also prompts me to try new things and maintain a good variety of foods in my diet.  If you struggle with cooking for your family, you really should try this service for a few months.  Here is one of my favorite recipes from the service, reprinted here with permission:

Amazing Zucchini Pie

Many Scramble subscribers and friends of ours are crazy about this vegetable pie, originally suggested by Jackie Cohen.  It is mild and simple enough to appeal to the palates of many kids, as well.  Serve it with Garlic Cheese Bread and an Ambrosia Fruit Salad.  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 pie crust 1 Tbsp. Dijon mustard 2 eggs, lightly beaten 2 cups part-skim shredded mozzarella cheese Preheat the oven to 375 degrees. In a large skillet, melt the butter over medium heat and sauté the zucchini and onions until (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, until the top is lightly browned.  (Meanwhile, prepare the Garlic Cheese Bread and the fruit salad, if you are serving them.)  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 type of sharp cheese, rather than the mozzarella.

SERVE WITH GARLIC CHEESE BREAD & AMBROSIA FRUIT SALADTo make Garlic Cheese Bread, preheat the broiler or set the toaster oven to broil.  Split 4 whole wheat pita pockets or sub rolls in half lengthwise.  Spread the tops (the uneven insides) with a light coating of butter or margarine, sprinkle them with garlic powder, and top them with a small handful of part-skim shredded mozzarella cheese.  Put them under the broiler until the cheese melts and bread turns golden, about 3 minutes.To make an Ambrosia Fruit Salad combine 2 Tbsp. plain nonfat or low fat yogurt or sour cream, 1/8 lemon, juice only (about 1 tsp. fresh lemon juice), and 1 Tbsp. honey in a medium bowl.  Add about 6 cups of cut fresh fruit, such as cantaloupe, blueberries, strawberries, bananas, and/or grapes, and stir gently.

Nutritional Information per serving (% based upon daily values) Calories: 200; Total Fat: 12g, 18%; Saturated Fat: 5g, 23%; Cholesterol: 65mg, 22%; Sodium: 520mg, 22%; Total Carbohydrate: 11g, 4%; Dietary Fiber: 1g, 4%; Sugar: 1g; Protein: 11gNutritional Information per serving with sidedish (% based upon daily values) (with 1 slice garlic cheese bread (1/2 pita)) Calories: 449; Total Fat: 20g, 31%; Saturated Fat: 7g, 32%; Cholesterol: 73mg, 25%; Sodium: 776mg, 33%; Total Carbohydrate: 52g, 18%; Dietary Fiber: 5g, 19%; Sugar: 19g; Protein: 19g