Wednesday and Easter to represent the 40 days Jesus spent in the desert where he was tempted by Satan. While the observing of Lent originally began with daily fasts and prayer, many modern Christians tend to practice meatless Fridays or make one sacrifice for the month instead.
The idea is to give up something that really means a lot to you for the Lenten season. For many people, that's chocolate, treats or desserts. But in addition, "Meatless Fridays" are a tradition that's especially popular amongst Roman Catholics, Greek Orthodox and Episcopalian denominations. Friday Fish Fry's are traditional during this season and are held at VFW and Veteran's Halls across the country. And although fish is a traditional method of giving up meat, there are as many recipes for Fridays in Lent as there are fish in the sea.
Macaroni and Cheese is a great way to remove meat from a meal. Packed with cheese and pasta, it's a carb-lovers delight and a particular favorite with children. At Recipe4Living we have a number of great Macaroni and Cheese recipes, including Golden Brown Macaroni and Cheese. This perfectly baked macaroni and cheese is sure to become a family favorite.
Ingredients
6 C. water
1/2 tsp. salt
2 C. uncooked elbow macaroni
4 Tbs. (1/2 stick) butter or margarine
2 1/2 C. grated mild cheddar cheese, divided
2 large eggs
1/2 C. milk
paprika, for the top
Directions
Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. In a 6-quart pot, bring the water and salt to a boil. Add the macaroni and cook for 7 minutes, stirring occasionally. Drain. Return the macaroni to the pot and stir in the butter or margarine until melted. Add 2 C. of the cheddar cheese. In a medium bowl, beat the eggs. Beat in the milk. Add the milk mixture to the pot with the macaroni. Stir until combined. Spoon into the prepared baking pan. Sprinkle the remaining 1/2 C. Cheddar cheese on top. Dust with paprika. Bake, uncovered, for 30 minutes or until the cheese has melted and the casserole is warm throughout.
Serving Size
5-6
More Like This:
Creamy Macaroni and Cheese
Crockpot Macaroni and Cheese
Low-Fat Macaroni and Cheese
If you love fish or seafood, you can eat it as a main course, or soup during Lent. And no matter how you prepare it, you'll know it not only tastes good but it's good for you too. Try Tilapia Parmesan which is topped off with a rich cheese sauce.
Ingredients
2 lb. tilapia fillets (orange roughy, cod or red snapper can be substituted)
2 Tbs. lemon juice
1/2 C. grated Parmesan cheese
4 Tbs. or 1/2 stick butter, room temperature
3 Tbs. mayonnaise
3 Tbs. finely chopped green onions
1/4 tsp. seasoned salt
1/4 tsp. dried basil
Black pepper to taste
Dash of hot pepper sauce
Directions
Preheat oven to 350 degrees. In buttered 13 by 9 inch baking dish, lay fillets in single layer. Do not stack fillets. Brush top with juice. In bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. Watch fish closely so that it does not overcook. Makes 4 servings. Note This fish can also be made in a broiler. Broil 3 to 4 minutes or until almost done. Add cheese and broil another 2 to 3 minutes or until browned.
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Family Tuna Casserole
Friday Night Special Salmon Cakes
Southern-Fried Catfish and Chips
You might also want to try "Breakfast" for dinner during Lent. Growing up, we had a traditional pancake breakfast (minus the meat sides) every Friday during Lent. Not only is breakfast easy to make, but there are hundreds of ways to prepare it. Wolfgang Puck has an absolutely delicious recipe for A Classic French-Style Omelet.
This French Style omelet recipe goes so quickly that you can easily make the omelets one at a time, as they should be. Each time, you'll come closer to mastering the technique. But don't worry if you make a mistake: It will still taste delicious. And besides, you won't have a famous chef waiting to judge your work.
Ingredients
2 or 3 large eggs
1/8 tsp. Kosher salt
Freshly ground black pepper
1 Tbs. extra-virgin olive oil, if using an omelet pan without a nonstick coating
1 Tbs. unsalted butter
Directions
Heat an 8 or 10 inch omelet pan, preferably nonstick, over medium-high heat. While the pan is heating, break the eggs into a mixing bowl. Add the salt and a pinch of pepper. With a wire whisk, briskly beat the eggs until frothy. Carefully hold your palm about 1 inch above the cooking surface of the pan. If you can feel the heat from the pan, it is ready for cooking. If using a pan without a nonstick coating, add the olive oil. Once the oil is hot enough to swirl easily, carefully tilt and swivel the pan to coat the bottom well. Add the butter to whichever pan you're using. When the butter begins to foam, tilt and swirl the pan to distribute the melted butter evenly. Immediately add the eggs and leave them, undisturbed, for about 10 seconds. Using a potholder if necessary to protect your hand, grasp the pan by its handle and tilt the pan forward and back while stirring the eggs with a fork or wooden spoon so that the still-liquid egg slips beneath the cooked egg. After 15 to 30 seconds, when the eggs are cooked on the bottom but still fairly moist on top, tilt the pan to about a 45-degree angle by raising the handle so that the cooked eggs fall and gather near the opposite end. Top the eggs with any prepared filling. Hold the far edge of the pan over a heated serving plate and continue tipping the handle up so that the omelet folds over onto itself, enclosing the filling, and rolls out of the pan onto the plate. Serve immediately. Serves 1.
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Waffles
Blueberry Pancakes
Almond-Crusted Vanilla Cinnamon-Raisin-Swirl French Toast By Wolfgang Puck
Another way to remove meat from your dinner is by eating something that's traditionally made with meat, but made using other ingredients. Wolfgang Puck comes through again with his delicious recipe for Pumpkin and Goat Cheese Lasagna.
This recipe makes a beautiful first impression when served as an appetizer. Just be sure to wait 10 minutes after you take it from the oven before cutting and serving it, to give the layers time to settle so you can dish them up more neatly. Larger squares of the lasagna make an excellent casual weekend supper, accompanied by a mixed green salad and some crusty bread. One taste, and you'll never look at a Jack-o'-lantern the same way again.
Ingredients
1 lb. dried lasagna noodles
GOAT CHEESE BECHAMEL SAUCE:
1/4 C. unsalted butter
1/4 C. all-purpose flour
3 C. whole milk
2 oz. fresh creamy goat cheese, freshly grated Parmesan cheese, or mascarpone
1/2 tsp. salt
Pinch freshly grated nutmeg
PUMPKIN AND GOAT CHEESE FILLING:
29-oz. can pumpkin puree
1 Tbs. chopped fresh thyme leaves
1 Tbs. chopped fresh sage leaves
1/8 tsp. freshly grated nutmeg
1/2 C. breadcrumbs
1/2 C. mascarpone
1/4 C. freshly grated Parmesan cheese
1/4 C. brown sugar
2 Tbs. fresh creamy goat cheese
1 Tbs. salt
1/2 tsp. freshly ground black pepper
FOR LASAGNA ASSEMBLY:
1/2 C. breadcrumbs
1/2 C. grated Parmesan cheese
Directions
First, prepare the lasagna noodles: Bring a large pot of lightly salted water to a boil and fill a large mixing bowl with ice and water. Boil the noodles until al dente, tender but still very chewy, about 8 minutes. Drain them and immediately transfer to the bowl of ice water. Lightly oil a baking sheet with some olive oil. Drain the noodles from the ice water and arrange them in a single layer on the baking sheet, not overlapping. Set aside.
While the noodles are cooking, start the Goat Cheese Bechamel Sauce: In a large saucepan over low heat, melt the butter. Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly, for 5 minutes. Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt and pinch of nutmeg. Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from the heat and set aside.
To make the Pumpkin and Goat Cheese Filling: In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, 1/2 C. breadcrumbs, mascarpone, 1/4 C. Parmesan, brown sugar, goat cheese, salt and pepper. Stir with a wooden spoon until thoroughly combined. For the Lasagna Assembly: Preheat the oven to 400 degrees. Lightly coat the inside of a 13-by-9-by-3-inch lasagna pan with nonstick cooking spray. Spread a third of the pumpkin mixture on the bottom of the pan. Cover with a layer of lasagna noodles, placed lengthwise side by side. Spread another third of the filling over the noodles, and top with 3/4 C. of Bechamel. Top with another layer of pasta, the remaining filling, and another 3/4 C. of Bechamel. Cover with a final layer of noodles and all the remaining Bechamel. Evenly sprinkle with the 1/2 C. each of breadcrumbs and Parmesan. Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.
Bake until the lasagna is heated through and bubbling, about 40 minutes. Remove the foil and bake until the topping is golden brown, about 10 minutes. Remove the pan from the oven and let the lasagna settle for 10 minutes. With a sharp knife, cut it into rectangles or squares. Use a spatula to transfer them from the pan to serving plates.
Yield: 10 as an appetizer, 6 as a main course
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Cheater's Enchiladas
Baked Ziti with Pesto
Vegetarian Stuffed Peppers
You can also make meals the "Vegetarian" way to eliminate meat in your diet. Packed with the vitamins and minerals available in vegetables, fruits, nuts and legumes, you'd be surprised how delicious Cuban Beans and Rice can be. With protein-rich kidney beans and white rice, this dish is a complete vegetarian meal.
Ingredients
1 Tbs. olive oil
1 C. chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 tsp. salt
4 Tbs. tomato paste
1 15.25 oz. can kidney beans, drained with liquid reserved
1 C. uncooked white rice
Directions
Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice. Pour the liquid from the beans into a large measuring C. and add enough water to reach a volume of 2 1/2 C.; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
Serving Size
6
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Spinach Casserole
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And if giving up chocolate is on your Lenten "to-do" list, you can still get a sweet treat or dessert by making something like Apple Cobbler. This short-cut recipe uses yellow cake mix to speed up the process.
Ingredients
1 18 1/4 oz. box yellow cake mix
6 medium tart apples
2 Tbs. granulated sugar
1 tsp. cinnamon
Directions
Preheat oven to 350 degrees. Combine slices with sugar and cinnamon in large bowl. Sprinkle 1/4 of cake mix over the top. Toss until apples are completely coated. Spoon into a greased 8-inch square baking dish. Bake for 30 minutes.
Place remaining cake mix in medium bowl. Dribble 1/2 C. melted butter over the top. Toss until mixture forms large crumbs. Sprinkle over partially cooked apple mixture. Bake for 20 minutes longer or until the top is puffed and yellow. Serve warm.
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Crock Pot Peach Cobbler
Peanut Butter No-Bake Cookies
English Raspberry Squares
So whether you're giving up a special food or practicing "Meatless" Friday's, Recipe4Living has hundreds of great recipes to try. Who knows, you might find something you love so much you might want to eat meatless every week of the year. Have a tasty week.
