Sunday Night Menu

Tonight we had a really interesting meal. Since the weather is grill-friendly, we're in that mode. I started with grilled spicy pork chops, the boring other meat, cool-cucumber and green bean salad, and spciy roasted sweet potato wedges. I followed that up with diced sweetened berries on top of lemon-poopy muffins. Here's the break down of each item:

Boneless Porkchops- I dry-rubbed it with a 1 tsp of cumin, chilli powder, nutmeg, paprika, salt, and fresh pepper. Grill.
Salad- two handfuls of green beans cut in 1/2, steamed until bright green (not mushy) 1/2 english cucumber, skin off, sliced length wise to match bean size 1/2 avacado sliced, to match size of beans and cuke sliced red onion (as much as desired)
Salad dressing- juice of 1/2 lime, salt, fresh pepper, drizzle of evoo, and 2spoonfuls of ranch dressing
Sweet Potato wedges- clean, then cut potatoes into thin wedges (not too thin), drizzle with olive oil, and rub on spices (pincehs of cumin, chilli powder, salt, fresh pepper, and garlic powder. Bake at 400 for 20 minutes. I ended up putting the oven on broil and propping the door open. I wanted the wedges crispier. Serve with honey mustard dipping sauce or alone...both are yummy options.
Berries- slice up any berries you have or peaches, juice of some lemon, sprinkle with sugar. Let stand for a bit. Serve over pound cake, lemon-poppy muffins, angel food cake, or ice cream.

The spices from the pork and potato wedges are cooled by the cuke/bean salad. The berry dessert keeps everything fresh so you don't feel quilty.

I don't measure anything with measuring untensils. I wouldn't even follow all this to a T...use your judgement on serving sizes and cook times.