Easy meatless recipes for lent


Easy meatless recipes for lent

With the start of Lent, you may be preparing to give up meat on Fridays until Easter. But this can feel more difficult than it is; we’re all busy enough and figuring out a meat replacement can be a challenge. Not to worry: We’ve laid out a Lenten menu plan so you can just dive right into cooking.

Breakfast is probably the easiest meal for you to without meat: protein shakes, eggs, bagels — you name it; the variety and ease are abundant. The purpose of this strategy guide is to help you with dinner and lunch options since those tend to be the hardest to prepare for. Below we’ve listed 6 easy meatless recipes, one for each of the six Fridays of Lent!

ASIAN TUNA LETTUCE WRAPS

Prep Time: 10 minutes

Yield: 4

ASIAN TUNA LETTUCE WRAPS

Crunchy veggies team up with tuna and sweet and sour sauce to make a filling for crisp lettuce leaves

Ingredients

  • 2 cans (5 oz each) chunk white tuna in water, drained
  • 1/2 cup matchstick-cut carrots (from 10-oz pkg)
  • 1/4 cup quartered sliced radishes
  • 1/4 cup sliced green onions
  • 1/4 cup La Choy® Sweet and Sour Sauce
  • 2 teaspoons La Choy® Soy Sauce
  • 8 leaves green leaf lettuce

Instructions

  1. Mix tuna with all remaining ingredients, except lettuce, in medium bowl. Spoon 1/4 cup tuna mixture onto each lettuce leaf. Wrap leaf around filling to serve.

Notes

For a little extra crunch, top each with a sprinkle of chopped peanuts.

Look for matchstick-cut carrots in the produce section to save prep time.

If radishes are not available, use 1/4 cup chopped drained sliced water chestnuts.

https://www.coopers-seafood.com/easy-meatless-recipes-for-lent/
Baked Salmon with Dill Cream

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4

Serving Size: 4

Calories per serving: 233

Fat per serving: 15

Saturated fat per serving: 5

Carbs per serving: 2

Protein per serving: 21

Sugar per serving: 1

Sodium per serving: 231

Cholesterol per serving: 68

Baked Salmon with Dill Cream

This salmon is finished with a stir-together sauce of sour cream and dried dill

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 4 salmon fillets (4 fillets = 1 lb)
  • 1/4 teaspoon salt
  • 1/2 cup reduced fat sour cream
  • 3 tablespoons lowfat (1%) milk
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat oven to 425°F. Spray foil-lined baking sheet with cooking spray. Place FROZEN fillets, skin-side down, on baking sheet. Sprinkle with salt. Bake 10 to 12 minutes or until fish flakes easily with fork (145°F).
  2. Meanwhile, stir together remaining ingredients in small bowl. Serve over fish.

Notes

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

https://www.coopers-seafood.com/easy-meatless-recipes-for-lent/
Crab Cakes With Spicy Tomato Mayo

Prep Time: 10 minutes

Cook Time: 4 minutes

Yield: 4

Calories per serving: 311

Carbs per serving: 14

Crab Cakes With Spicy Tomato Mayo

Crab cakes topped with a spicy tomato mayo for a quick weeknight main dish recipe

Ingredients

  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 2/3 cup light mayonnaise
  • 12 ounces refrigerated lump crabmeat
  • 2/3 cup panko bread crumbs
  • 1/4 cup thinly sliced green onions
  • 2 teaspoons seafood seasoning blend (such as Old Bay®)
  • 2 tablespoons Pure Wesson® Corn Oil
  • Lemon wedges, optional

Instructions

  1. Place drained tomatoes and mayonnaise in food processor; pulse until blended to make tomato mayo. Stir together 2/3 cup tomato mayo, crabmeat, bread crumbs, onions and seafood seasoning in medium bowl until blended. Shape mixture into 4 patties, about 1/2-inch thick.
  2. Heat oil in large skillet over medium-high heat. Add patties; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels.
  3. Serve crab cakes with remaining tomato mayo and lemon wedges, if desired.

Notes

If crab cake mixture is too dry to shape into patties, add additional tomato mayo, 1 tablespoon at a time, until desired moistness is achieved.

https://www.coopers-seafood.com/easy-meatless-recipes-for-lent/
Spicy Shrimp Pasta With Tomato Cream Sauce

Prep Time: 25 minutes

Cook Time: 3 minutes

Category: Fish/Shellfish, Main Dish, Pasta, Wesson, Better for You, Medium, Somewhat Daring, American

Yield: 6

Calories per serving: 320

Carbs per serving: 37

Protein per serving: 19

Spicy Shrimp Pasta With Tomato Cream Sauce

A better for you version - spicy shrimp pasta in a cream sauce with diced tomatoes and chive flavored cream cheese

Ingredients

  • 8 ounces dry fettuccine pasta, uncooked
  • 2 tablespoons Pure Wesson® Canola Oil
  • 3/4 pound peeled and deveined shrimp, thawed if frozen
  • 1/2 teaspoon ground red pepper
  • 1 tablespoon finely chopped garlic
  • 1 can (28 oz each) Hunt's® Diced Tomatoes, drained well
  • 1/2 cup chicken broth
  • 1/2 cup reduced fat cream cheese with chive and onion
  • Shredded Parmesan cheese, optional

Instructions

  1. Cook pasta according to package directions.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Sprinkle shrimp with pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently. Add garlic; cook until garlic is fragrant and shrimp has turned pink. Remove from skillet; set aside.
  3. Add drained tomatoes, broth and cream cheese to skillet. Simmer over medium heat 5 to 7 minutes or until slightly thickened, stirring occasionally until blended. Add pasta and shrimp; toss to coat. Cook 2 minutes more or until hot. Top with Parmesan cheese, if desired.
https://www.coopers-seafood.com/easy-meatless-recipes-for-lent/
Red Curry Shrimp Soup

Prep Time: 20 minutes

Cook Time: 5 minutes

Yield: 6

Red Curry Shrimp Soup

Red curry paste combined with tomato sauce, broth, vegetables and shrimp for a easy soup recipe

Ingredients

  • PAM® Coconut Oil No-Stick Cooking Spray
  • 8 ounces sliced baby portobello mushrooms
  • 2-1/2 cups chopped baby bok choy
  • 1/4 cup red curry paste
  • 1 tablespoon grated fresh ginger
  • 1 can (15 oz each) Hunt's® Tomato Sauce
  • 1-1/2 cups reduced-sodium chicken broth
  • 3/4 pound peeled and deveined shrimp, thawed if frozen

Instructions

  1. Spray large saucepan generously with cooking spray; heat over medium-high heat. Add mushrooms; cook 3 to 5 minutes or until tender, stirring occasionally.
  2. Add bok choy; cook and stir 2 minutes more or until wilted. Add curry paste and ginger; cook until fragrant.
  3. Stir in tomato sauce and broth; bring mixture to a boil. Add shrimp. Cook 5 minutes more or until shrimp turn pink, stirring occasionally.
https://www.coopers-seafood.com/easy-meatless-recipes-for-lent/
Cod With Harissa Chickpeas

Prep Time: 25 minutes

Yield: 6

Calories per serving: 211

Carbs per serving: 13

Cod With Harissa Chickpeas

Cod simmered in a spicy mixture of tomatoes, chickpeas and harissa sauce for an easy weeknight recipe

Ingredients

  • 2 tablespoons Pure Wesson® Canola Oil
  • 6 cod fillets, thawed if frozen, patted dry (6 fillets = 1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped yellow bell pepper
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 can (15 oz each) garbanzo beans (chickpeas), drained, rinsed
  • 1/4 cup spicy harissa sauce
  • 2 tablespoons drained capers, rinsed
  • Lemon wedges, optional

Instructions

  1. Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt; add to skillet and cook 2 to 3 minutes on each side or until lightly browned. Remove from skillet; keep warm.
  2. Add onion and bell pepper to skillet; cook and stir 3 minutes or until tender. Add undrained tomatoes, chickpeas, harissa sauce and capers; stir to combine. Bring to a boil; reduce heat to medium-low.
  3. Return fish to skillet; cover and cook 5 to 7 minutes or until fish flakes easily with fork (145°F). Serve fish with chickpea mixture and lemon wedges, if desired.

Notes

Harissa is a North African red chile paste made with garlic, spices, chiles and olive oil. It comes in jars or tubes, can vary in spiciness and is available in Middle Eastern grocery stores and some supermarkets near the hot sauce. It can be added to rice, couscous, soups and stews. If harissa is unavailable, use 2 to 3 tablespoons Sriracha sauce or Asian chili-garlic sauce instead.

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

https://www.coopers-seafood.com/easy-meatless-recipes-for-lent/