Menu Day & Recipe

Not only am I a day late with this post, but it's been, what seems like forever, since I logged a Menu Day post. 
Since I've incorporated my new shopping strategy, meal planning has been super easy.  Having a large variety of foods readily available has kept me from driving nearly 100 miles round-trip to the grocer each week.   I simply "grocery shop" right in my own kitchen!

Monday - hamburgers & cowboy beans
Tuesday - chicken-a-la-king, sauteed apples & onions, bacon-mushroom Brussels sprouts
Wednesday - chili dogs, oven fries
Thanksgiving - appetizers: deviled eggs, artichoke dip w/ crackers / meal:  roasted chicken, cornbread dressing, cranberry sauce, gravy, twice baked sweet potatoes, mashed potatoes, green bean casserole, & buttered carrots / dessert:  chocolate cream pie, pumpkin pie
Friday - left over buffet
Saturday - quesadillas, beans, rice
Sunday - chicken & dumplings, salad, garlic cheese toast

What do you have planned for supper this week?

Bacon-Mushroom Brussels Sprouts
(adapted from a recipe published in Taste of Home)

4 c. halved fresh or frozen brussels sprouts, if frozen thaw
5 strips bacon, julienned
1 c. chopped onion
1 c. sliced mushroom, drain if canned
1/2 c. water
1 chicken bullion cube
salt & pepper to taste

Steam brussels sprouts until tender, keep warm.  Cook bacon over medium heat until crisp.  Remove & drain on paper towels.  Saute onions & mushrooms in drippings until tender. (do not add canned mushrooms as this point).  Add water & bullion cube.  Bring to a boil, reduce heat and simmer, uncovered 3-4 minutes until broth is reduced by 1/2.  (if using canned mushrooms add after broth is reduced). Stir in brussels sprouts & bacon.
serves 4-6