Meatless Meals for Lent

I’ve been compiling some meatless recipes we’ve had in the past year or so. I thought I’d share them, since we’re gearing up for some meatless days ahead in Lent.

Let me know if you try any and what you think!

Tuna Noodle Casserole

(adapted from Cooking Light magazine)

8 ounces wide egg noodles (whole wheat)

2 tablespoons olive oil

1/2 cup chopped yellow onion

1/3 cup chopped carrot

2 tablespoons flour

2 3/4 cups milk (either fat free or low fat)

1/2 cup (4 ounces) low-fat cream cheese, softened

2 tablespoons dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated parmigiano cheese

2 (5 ounce) cans albacore tuna in water, drained and flaked

cooking spray

1. Preheat broiler. Cook noodles according to package. Drain.

2. Heat a large skillet over medium heat. Add oil to pan, add onion and carrot, cooking six minutes until almost tender. Stir and sprinkle with flour, cook 1 minute, stirring constantly.

Gradually stir in milk, cooking 5 minutes, stirring constantly with whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.

3. Remove pan from heat. Stir in noodles, peas, 1/4 cup of parm cheese and tuna. Spoon mixture into a shallow broiler-safe baking dish coated with cooking spray; top with remaining cheese. Broil about 3 minutes.

Makes 6 1 1/3 cup servings

Chipotle Bean Burritos

(adapted from Cooking Light magazine)

1 tablespoon canola oil

1 garlic clove, minced

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1/3 cup water

2 (15 ounce) cans of organic seasoned chilli beans, drained

3 tablespoons fresh (or jarred) salsa

6 whole wheat tortillas

1 cup mexican-blend cheese

1 1/2 cups chopped plum tomato

1 1/2 cups shredded lettuce

6 tablespoons light sour cream

1 avocado, sliced

1. Heat oil in nonstick skillet, add garlic and sautee 1 minute. Stir in water and spices, stirring. Stir in beans and bring to a boil. Reduce heat and simmer 10 minutes.

Remove from heat and stir in salsa. Partially mash mixture with a fork.

2. Warm tortillas and spoon about 1/3 cup of bean mixture into each tortilla. Top with toppings as desired.

Makes six burritos.

This is so easy its absurd. And delicious.

Caesar Salmon Wraps

(adapted from Low-GI Cookbook)

1 large pouch of pre-cooked salmon, or two cooked filets of fresh salmon

4 tablespoons light Caesar dressing

Chopped romaine lettuce (as much as you like)

1 tomato, sliced

1 cucumber, sliced

4 whole wheat tortillas (or whole wheat pita)

2-3 tablespoons grated parmesan cheese

1. Open salmon packet and dump into bowl. Add Caesar dressing, lettuce and parmesan cheese. Stir.

2. Place about 1/4 mixture in tortilla or pita bread. Add tomato and cucumber slices.

3. Eat. Makes 4 wraps.

You won’t believe how good this is. I made it with Ken’s Steakhouse light Caesar dressing. I like to use the “flash-frozen” salmon filets from the grocery. I cook them up the night before and then use in the salad. You can also use pre-cooked salmon in pouches. I’d avoid the canned as it has more bones than the filets or pouches.

Well, there you have three of my favorite meatless recipes. I hope to add more as Lent progresses and I try some new ones! What are your favorite meatless recipes?