This Week’s Menu: Back to Everyday Regular Normal

Slow cooker chicken adobo with bok choy

It feels like the holidays are finally over here at Casa Aloha. YaYu is back at school, and we’re no longer eating ham.

Dinners this week are all about having things that WenYu likes and asked that I fix while she’s at home. We found broccoli at the farmers’ market last week so I put tofu & broccoli on the menu, and we have a small piece of our pre-Christmas turkey and some gravy left over, so I’m using those up for hot turkey sandwiches. Our egg dish this week is a recipe from the old Sunset Magazine Favorite Recipes cookbook that I’ve owned since before I knew Brett. Canned chilis and cheese are layered between puffy, souffle-like layers of egg and baked, then topped with warm enchilada sauce.

Here’s what we’re having for dinner this week:

  • Tuesday (this evening): Tofu & broccoli with spicy peanut sauce; steamed rice
  • Wednesday: Slow cooker chicken adobo with bok choy; steamed rice
  • Thursday: Snake Alley noodles; cucumber salad
  • Friday: Grilled lemon chicken; quinoa salad (swim team spaghetti dinner for YaYu)
  • Saturday: Hamburgers; onion rings
  • Sunday: Baked chili rellenos with enchilada sauce; yellow rice; iceberg wedge salad
  • Monday: Hot turkey sandwiches with stuffing; steamed peas

We’ll need bok choy, cucumbers, mint and parsley from the farmer’s market this week, and we’ll stop by Safeway for a head of organic iceberg lettuce (Big Save has better all-around grocery prices, but Safeway has the best produce in town). Otherwise, everything we need is in the pantry, fridge or freezer.

What’s on your menu this week?

8 thoughts on “This Week’s Menu: Back to Everyday Regular Normal

    1. No, not any more, although I still try to include a couple of vegetarian dishes every week. Last year was sort of an experiment to see if I preferred being a vegetarian, but I have to admit I grew tired of buying, preparing and eating differently from the rest of my family most of the time (they were not interested in becoming full-time vegetarians). I also realized that I liked eating meat, dairy and eggs, but in limited quantities, so that’s what I’m doing these days.


    1. I looked for it online, but couldn’t find it: Here it is:


      6 eggs, separated
      1 TBSP flour
      1/4 tsp each salt and pepper
      1 4-oz can of whole green chilis (if you prefer very spicy foods, use jalapenos!)
      1/2 pound mild cheddar or Monterey jack cheese, sliced

      Preheat oven to 325 degrees. Beat egg whites until stiff; gently blend in flour, salt, pepper and beaten egg yolk. Pour half the mixture into a well-greased 9″ x 13″ baking pan. Slit each of the canned chilis lengthwise and lay flat over the egg batter and then cover with cheese slices. Pour the rest of the egg white mixture over the cheese. Bake for 25 minutes.

      Heat 1 cup of either green or red enchilada sauce. Cut the baked rellenos, and serve with some warm sauce over the top.


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