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.