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Mon- Fall into spring

Okay, it's not spring but that doesn't mean you can't make Tortellini Primavera. While tortellini are cooking, saute sliced squash (zucchini and yellow), onions, garlic and green (or red) peppers in olive oil and butter for about 10 minutes, stirring a lot. Drain pasta, place in serving bowl and top with vegetables. Grate Parmesan cheese over all. Green salad on the side.

Tues- Faux gumbo

Gumbo in a Jiffy is a crazy-fast recipe from the Taste of Home Cookbook. It's also pretty cheap for six servings. Squeeze the sausage from three large, fresh links. Saute until no longer pink; drain. Return to a sauce pan and add 1 can diced tomatoes with green peppers and onions, 2 cans chicken broth, 1/2 cup water, 1 cup uncooked rice and 1 can corn. Simmer until rice is done, about 15 minutes. Serve with corn muffins.

Wed- Rotisserie chicken

Shred that bird and make quesadillas with roasted red peppers from a jar, Boursin cheese and sliced scallions. Make a green salad topped with diced pears and red onion, dressed with a balsamic vinaigrette.

Thurs- Bread's second life

Grill anything you'd like and serve it with Panzanella Salad. That's where you cube stale French bread and mix it with chopped, ripe tomatoes, one or two minced garlic cloves, sliced red onion, fresh basil (or a sprinkle of dried), red wine vinegar and olive oil. Let it meld for a while so that the liquids can rejuvenate the bread.

Fri- The thighs have it

I'm over expensive boneless, skinless chicken breasts and totally into economical thighs. Make Honey-Mustard Chicken With Potato Wedges (recipe below) tonight. Good for the taste buds; not bad on the wallet.

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Honey-Mustard Chicken With Potato Wedges

3 tablespoons honey

3 tablespoons spicy brown mustard

2 tablespoons vegetable oil

2 limes, 1 juiced and 1 cut into 8 wedges

8 skinless, bone-in chicken thighs (see note)

2 large baking potatoes (about 12 ounces)

3 tablespoons extra-virgin olive oil

Salt and pepper

2 tablespoons chopped fresh chives (or scallions)

In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes.

Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper.

Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side.

Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.

Note: Usually it will be cheaper to buy thighs with skin and remove the skin yourself.

Serves 4.

Source: Every Day with Rachael Ray