Oct. 19- 25th

Sunday: Pumpkin Waffles, Maple Syrup, & Almond Whipping Cream
Dinner: White Cheese Chicken Lasagna & Garlic Bread
(VERY GOOD)

Monday: Slower Cooker Beef Stew & Rolls

Tuesday: Left overs

Wednesday: Quiche

Thursday: Garlic Lime Chicken & Rice

Friday: Pizza Night

Saturday:

Sunday:

Pumpkin Waffles
2 c. flour (half whole wheat if desired)
2 TBSP packed brown sugar
1 TBSP baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 3/4 cup milk (maybe a little more or less)
1/2 c pumpkin
1 egg2 TBSP. vegetable oil

Mix and drop into hot waffle iron. SO YUMMY!!!!

Quiche
Mix together well
1 Pkg. Stouffer's Spinach Souffle (thawed)
2 eggs
3 T milk
2 t chopped onion
1 C cooked crumbled pork sausage (NOT Italian sausage)
1 C grated Swiss cheese

Pour mixed in an un-baked pie shell. Baked @ 400 degrees for 25 to 30 min.

Garlic Lime Chicken
Serves 6
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

SERVING SUGGESTIONS: Roasted asparagus (preheat oven to 400 degrees, lay your asparagus in a baking dish or pan, drizzle with olive oil, salt and pepper and a smidge of thyme, bake for 10 to 15 minutes, depending on thickness of asparagi), baked potatoes (try Yukon Gold potatoes?delicious!) and steamed baby carrots (add a little butter after steaming and sprinkle some nutmeg on top before serving).