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?