Abstaining from meat each week is one of the most widely observed traditions during Lent, symbolizing Christ’s sacrifice of his flesh on Good Friday. For those who grew up with this tradition, it can feel like clockwork. But as years press on, it gets harder and harder to come up with unique meatless meals the whole family will love. By this point in the season, you may have found the go-to meals you started with are coming back into the rotation.

To get us through these last few weeks, we’re getting creative with our menus and sharing our favorite recipes for delicious Lenten dinners that can double as easy-to-pack lunches.

SPINACH MUSHROOM QUESADILLAS

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Time: 35 minutes

Servings: 4

Quesadillas are so easy to make, and reheat well the next day. The spinach and mushrooms will add the protein and fiber you’re missing from the meat. And since they’re wrapped deliciously in a pocket of cheese, this is a dish even the kids will love—so everybody wins.

Ingredients:

  • 2 tablespoons canola oil
  • 2 medium red onions, thinly sliced
  • 2 1/4 cups button or cremini mushrooms, thinly sliced
  • 8 cups prewashed spinach, shredded
  • Coarse salt and ground pepper
  • 8 flour tortillas (8-inch)
  • 2 cups pepper Jack cheese, shredded

Directions:

  1. Preheat oven to 400 degrees.
  2. Over medium heat, warm 1 tablespoon canola oil in a 12-inch skillet.
  3. Toss in onions and sauté, stirring occasionally for about 5 minutes, until lightly golden.
  4. Add your mushrooms and cook until they’re tender, about 6 to 8 minutes.
  5. Add spinach in two batches, letting the first batch wilt slightly before adding the second; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
  6. Brush one side of the tortillas with your remaining tablespoon of oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla evenly with cheese, spinach mixture, and more cheese. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
  7. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes.
  8. To pack, cut quesadillas into quarters and let them sit until they’re cool enough to touch. Refrigerate in seals bags or Tupperware overnight and voila! Lunch is ready.

TIP: If you’re packing a kid’s lunch, some schools won’t mind microwaving. But if not, that’s okay. These quesadillas are even good served cold or at room temperature. Dip them in your favorite salsa for an extra punch of flavor.

MINI DEEP DISH PIZZAS

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via Martha Stewart

 

Time: 30 minutes

Servings: 6

Just because we have to forego the sausage and pepperoni doesn’t mean we can’t indulge in pizza. The best part about this recipe is that you can make the filling with leftovers from your fridge. For our menu, we’re using tomatoes, cooked broccoli and mushrooms. So grab that muffin tin you only use for cupcakes, it’s getting a savory makeover.

Ingredients:

  • Olive oil, for muffin pan
  • All-purpose flour, for rolling
  • 1/2 pound homemade or store-bought pizza dough, in 6 pieces
  • Coarse salt and ground pepper
  • 1/2 cup shredded mozzarella (4 ounces)
  • 1 large tomato, coarsely chopped
  • Cooked broccoli and mushrooms or other desired toppings

Directions:

  1. Preheat oven to 450 degrees.
  2. Lightly brush 6 standard muffin cups with oil.
  3. On a lightly floured work surface, roll out each piece of dough to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup, taking care not to rip the crust. Season with salt and pepper.
  4. Sprinkle each dough cup with 1 tablespoon each of cheese and tomato.
  5. Add your toppings and another tablespoon of cheese and tomato.
  6. Bake for about 12 minutes until dough is crisp golden brown.
  7. Let cool 2 minutes before removing from cups.

 CAULIFLOWER NUGGETS

via Honey & Figs

 

Time: 15 minutes

Servings: 4

You may hear nuggets and think they’re just for kids. But these veggie alternatives to traditional chicken nuggets will satisfy even the most refined palette. Creamy on the inside, crispy on the outside and incredibly delicious.

Ingredients:

  • 1 head cauliflower, cut into florets
  • 2 egg
  • 1 cup seasoned breadcrumbs
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 8 tablespoons cheddar cheese
  • 6 tablespoons shredded mozzarella
  • Extra breadcrumbs to roll nuggets on

Directions:

  1. Steam cauliflower until tender enough to mash with a fork, about 8 minutes.
  2. Using paper towels, squeeze all the liquid out of the cauliflower.
  3. Mash cauliflower until smooth.
  4. Whisk eggs in a bowl and mix in cauliflower, seasonings, breadcrumbs, and cheese until a ball forms—much like mixing meat for meatballs (sorry for the tempting analogy).
  5. Form pieces of the ball into nuggets.
  6. Roll nuggets in extra breadcrumbs.
  7. Heat 1-2 tablespoons extra virgin olive oil in a pan over medium-high heat and lightly fry nuggets until golden.

ITALIAN PASTA SALAD

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Time: 20 minutes

Serves: 6-8

Pasta salad is a great staple to have in your fridge, especially during Lent. It’s easy to make and actually tastes better the next day when the flavors have had a chance to marry. Though usually served as a side dish, it can actually be really filling as a meal.

Ingredients:

  • 1 lb. pasta or cheese tortellini
  • 2 fresh tomatoes, chopped small
  • 1 can black pitted olives
  • 1 cup pitted kalamata olives
  • 1 cup fresh red and green bell peppers, chopped small
  • 1/2 cup asiago cheese, cut small
  • 1/2 cup pecorino Romano cheese, shredded
  • 1/2 cup slivered almonds
  • Fresh basil, cut into thin strips
  • Fresh parsley, roughly chopped
  • Seasonings: garlic salt, salt, pepper
  • Red wine vinegar
  • Extra virgin olive oil

Directions:

  1. Cook and drain pasta as directed. Run under cold water to quickly cool.
  2. Drizzle olive oil to keep from sticking together.
  3. Add all vegetables and cheeses.
  4. Drizzle olive oil and vinegar (2:1 ratio).
  5. Sprinkle seasonings to taste and add slivered almonds.
  6. Mix well, coating pasta completely.
  7. Cover and chill for at least one hour.
  8. Stir before serving. If needed, add a little oil and vinegar to loosen up the pasta.

 PASTA E FAGIOLI SOUP

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Time: 60 minutes

Serves: 4-6

This Italian recipe is one of our own that’s been passed down for generations. Though soup isn’t ideal if you’re packing a kid-friendly lunch, it’s a great option for Friday night dinner.

Ingredients:

  • 1 29 oz. can tomato sauce
  • 1-2 cloves of garlic, finely chopped
  • Onion, finely chopped
  • Extra virgin olive oil
  • 1 can great northern beans
  • 1 lb. ditalini pasta
  • Seasonings: onion powder, garlic powder, garlic salt, salt, pepper, basil, parsley
  • Romano cheese

Directions:

  1. Sauté chopped onions and garlic in oil in pan on medium heat until fragrant, about 1-2 minutes. The onions will start to looks translucent.
  2. Add sauce and 1 can of water. This should be a little thicker than soup broth. Add more water a little at a time until you get this consistency.
  3. Add seasonings, using onion powder and basil sparingly.
  4. Add beans to sauce, cover and bring to boil. Once boiling, lower and let simmer for 30 mins.
  5. When finished, sprinkle with Romano cheese and add salt to taste.
  6. Boil pasta, add just before serving.
  7. Enjoy on its own or with plain Italian pizza crust to dip.

TIP: Cook pasta separately and add just before you eat to avoid it getting too soft. To store, toss boiled pasta in oil and keep in separate container.

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