Oct 5- Oct 11th

Sunday: Chili & Cornbread (Slow Cooker)

Monday: Leftovers

Tuesday: Bow Tie Pasta (Slow Cooker) & Garlic Bread

Wednesday: Garlic Lime Chicken & Rice

Thursday: Baked Gnocchi With Tomato and Basil
Recipe: Cooks Country Oct/Nov '08 RC

Friday: Pizza Night

Saturday: Taco Salads

Revised: Saturday - Taco Salads, Sunday - Baked Gnocchi, still have makings for Garlic Lime Chicken

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).