Menu Plan for the Week

MONDAY
Stuffed Beef Heart with Mushroom Stuffing
Mushroom Stuffing:
10 slices bacon, diced
1 medium onion, finely chopped
2 (4-ounce) cans sliced mushrooms, drained
Beef Heart:
1 beef heart (about 3 pounds, split lengthwise)
1 garlic clove, minced
1/2 cup oil and vinegar style salad dressing
1 cup beef broth (or 1 cup water mixed with 1/2 teaspoon beef base)
To prepare stuffing, fry bacon, onion and mushrooms in large skillet until onion is softened. Drain grease and set mixture aside to cool.
Wash heart. Trim fat and remove arteries and soak in cold salted water for half hour. Drain and pat dry with paper towels. Fill heart cavity with mushroom stuffing. Skewer or sew with string to fasten. Place in crock-pot. Add garlic, salad dressing and beef broth. Cover and cook on HIGH for 1 hour, then on LOW for 7 to 9 hours. Thicken gravy before serving if desired.


TUESDAY
Lemon Mustard Chicken
Ingredients
4 chicken breasts halves, boneless, skinless
1/4 c dijon mustard
1/2 c fresh lemon juice
1/4 c dried herbs combined from the following:
Parsley, Oregano, Sage, Thyme
Salt and pepper to taste


Nutritional Info
Fat: 1.7g
Carbohydrates: 2.6g
Calories:156.1
Protein: 27.8g

combine lemon juice, dijon mustard, herbs, salt and pepper. Mix well and pour over 4 boneless, skinless chicken breast halves in plastic or enameled container. Allow to marinate for 2 to 4 hours. Grill for 5 - 7 minutes on each side.
Makes 4 individual servings.

WEDNESDAY
Use up leftovers

THURSDAY
Use up leftovers

FRIDAY
Salmon with Pineapple salsa
Ingredients:
2 cups coarsely chopped fresh pineapple
1/2 cup chopped red sweet pepper
1/4 cup finely chopped red onion
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or chives
1 tablespoon honey
1 small fresh jalapeno pepper, seeded and finely chopped
1 1-pound fresh skinless salmon filet, 1 inch thick
1/4 teaspoon ground cumin
Directions:
Use a medium bowl to combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours.
Rinse filets. Pat dry with paper towels. Cut into 4 serving pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin.
Place on the grill, tucking under any thin edges. Cook for 4 to 6 minues, until flakes easily. Serve with salsa.
Serves: 4
Serve with rice


SATURDAY
Corned beef & potatoes, and carrots

SUNDAY
Use up leftovers