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The Lenten season has arrived and for many families, part of the religious observance of lent includes eating no meat on Fridays. While that certainly limits meal-planning choices, in reality it can be a snap to go meatless.
Pasta is an easy and delicious way to go meatless. Shrimp and Spinach Pasta is a simple dish of angel hair pasta tossed with shrimp, spinach, diced tomatoes, feta cheese and Greek seasoning has lots of flavor. A tossed salad and bread complete the meal.
Tacos may be a kid favorite, but grown-ups love them, too, especially when the filling is made with chunks of taco-seasoned whitefish (or shrimp.) Top with a creamy sauce, also flavored with taco seasoning, shredded cabbage, chopped tomato, a splash of lime and your favorite taco sauce for a version of tacos that you'll want to serve often.
If the family is less than thrilled with tuna noodle casserole or tires easily of tomato soup and grilled cheese sandwiches, try Tuna Crunch Pie with an easy cheesy no-roll crust; just pat it into the pie plate. The filling is a flavorful combination of tuna, eggs, creamy mayo, sour cream, cheese, onion and dill. A few drops of hot sauce add zip to the dish. Delicious! You'll never miss the meat.
Shrimp and Spinach Pasta
1-pound frozen medium shrimp, peeled and deveined
1 (10-ounce) package frozen chopped spinach, thawed
1/2 medium onion, diced
1 T. olive oil
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can chicken broth
1 tsp. Greek seasoning
8-ounces angel hair pasta, cooked
1/2 (4-ounce) package crumbled feta cheese
Directions: Thaw shrimp according to package directions. Drain spinach well, pressing between paper towels. Set aside.
In large skillet over medium-high heat, saute onion in hot oil 5 minutes or till tender. Stir in tomatoes, broth and Greek seasoning. Bring to boil and cook, stirring occasionally, 10 minutes.
Add shrimp; cook 2 minutes. Stir in spinach. Spoon over cooked pasta; sprinkle with cheese and serve immediately. Serves 4.
Fish Tacos
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 package taco seasoning mix
1-pound white fish fillets of choice, cut into 1-inch pieces
2 T. vegetable oil
2 T. lemon juice
12 hard taco shells or 8-inch soft corn tortillas, warmed
Toppings:
Finely shredded cabbage, chopped tomato, lime juice, taco sauce
Directions: In bowl combine sour cream, mayonnaise, cilantro and 2 tablespoons taco seasoning mix. Set aside.
Combine fish pieces, vegetable oil, lemon juice and remaining taco seasoning mix in medium bowl. Pour into large skillet. Saute over medium-high heat 4 to 5 minutes or until fish flakes easily when tested with fork.
Fill warm taco shells with fish mixture. Top with cabbage, tomato, sour cream mixture, lime juice and taco sauce. Serves 4 to 6.
Tuna Crunch Pie
Crust:
1 1/2 cups flour
1 cup shredded Cheddar
1 tsp. salt
1 tsp. paprika
1/2 cup butter
Filling:
2 (6.5-ounce) cans tuna, drained and flaked
3 eggs
1 cup sour cream
1/2 cup shredded Swiss or Cheddar cheese
1/4 cup mayonnaise or salad dressing
2 T. chopped pimiento
1 tsp. grated onion
1/4 tsp. dill weed
2 drops hot sauce
Directions: For crust, mix all ingredients with pastry blender until crumbly. Set aside 1 cup of crumbs and press remainder into a well-buttered 10-inch pie pan.
For filling: Put tuna into the crust. Mix remaining ingredients and pour over tuna. Sprinkle tuna pie with the reserved crumbs. Garnish with a light dusting of paprika and parsley, if desired. Bake in 400-degree F. oven for 35 to 40 minutes, or until golden brown. Let pie cool 10 minutes before cutting and serving. Serves 6.