Weekly Menu — 1/28/13

Week of January 28th

We just returned from a cruise yesterday, so expect a very stream-lined and easy menu this week.

  • Slow-cooker pork chile verde (I made this before our trip and kept it in the freezer so I wouldn’t be scrambling for dinner our first week back).
  • Freshly made guacamole
  • Crisp green salad with feta cheese, toasted pepitas and a spicy lime vinaigrette (whisk lime juice, oil and sriracha sauce to taste. Add salt and pepper and there is your salad dressing).

Pork Chile Verde Recipe: 

This is crazy easy and is open to all sorts of interpretation:

Toss into a slow cooker the following: 1 to 2 pounds cubed boneless pork loin, several cans of diced green chile peppers, 1 diced white onion & 1 to 2 jars of your favorite green salsa. Add a sprinkle or two of ground cumin, 1 cup of chicken broth and 1/2 cup of beer. Stir. Cook on low for 8 to 10 hours or on high for 4 to 6. I like to serve it with loads of fresh chopped cilantro, cubed feta cheese, warm corn tortillas and sliced pickled jalapenos.


  • Whole wheat pasta with a quick pomodoro sauce
  • Shaved fennel and butter lettuce salad with garbonzo beans and sherry wine vinegar


  • Pan-seared fish (whatever looks fresh at the fish market on the way home from work)
  • Wilted garlic spinach
  • Roasted spiced butternut squash


  • Leftover chile verde
  • Green salad


  • Dinner out!

2 thoughts on “Weekly Menu — 1/28/13

  1. I have to laugh at Monday’s menu because last night I mentioned to Chuck that you two were just back and he looked at his watch and said “Joelle’s probably still whipping up an amazing dinner” and I laughed and said “Don’t kid yourself – I would put money on the fact that she made stuff before she left and has it in the freezer already.” 🙂

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