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March 2013
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Are you looking for meatless recipes for the Lenten Season? I did some research and i want to share them with you.

Stir-Fried Tofu with Vegetables

Ingredients:

1 cup(s) chicken broth , or substitute vegetable broth
1 tablespoon(s) soy sauce
1 tablespoon(s) brown sugar
2 teaspoon(s) cornstarch
1/2 teaspoon(s) salt
2 teaspoon(s) vegetable oil
2 teaspoon(s) Asian sesame oil
1 package(s) firm tofu, drained and cut into 1-inch by 1/2-inch pieces
1 large carrot, peeled and thinly sliced
1 red pepper, cut into 1-inch pieces
3 green onions, thinly sliced
2 clove(s) garlic, finely chopped
1 tablespoon(s) fresh ginger, peeled and minced
8 ounce(s) mushrooms, trimmed and thinly sliced

Directions:

In 2-cup measuring cup, combine broth, soy sauce, brown sugar, cornstarch, and salt until well-blended.

In nonstick 12-inch skillet, heat vegetable and sesame oils over medium-high heat. Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes. Transfer to bowl. Add carrot, red pepper, green onions, garlic, and ginger to skillet and stir-fry until vegetables are tender-crisp, about 3 minutes longer.

Add mushrooms and stir-fry 3 minutes. Add broth mixture and tofu and stir-fry until sauce has thickened slightly and boils, about 3 minutes.

source: goodhousekeeping.com

Kid Friendly Tuna Casserole
submitted by Dana

This works great for kids or folks who don’t care for peas

Approximately ½ package of medium egg noodles, cooked and drained
1 can of light tuna in water, well drained
2 cans of cream of mushroom or cream of celery soup
1 can of milk
1 11 oz can of whole kernel corn -OR- 8 oz of frozen corn (doesn’t need to be thawed)
Crushed potato chips

While the noodles are cooking, crush enough potato chips (plain corn flakes will work in a pinch) to top the casserole. Make sure the chips are coarsely crushed and not crumbs when you are done.
In a mixing bowl, combine all the ingredients and mix well. You may add a little salt and pepper to your taste, but the canned soup will provide plenty of sodium. Pour mixture into a large baking dish or casserole. Top with a thin layer of potato chips so that all the casserole is covered. Bake in a 350 degree oven for 40 to 50 minutes, or until bubbles come through the chips. Serve with rolls/bread and a tossed salad with plenty of cold milk.
The potato chip topping adds a little zest while keeping the top noodles from drying out and getting hard while baking. Using two cans of soup with one can of milk makes for a nice, creamy texture that is very palatable to children. When it isn’t Lent, I also use cream of chicken soup. Actually, I use whatever is in the pantry – if I have one can of mushroom and one of celery or chicken, I use one of each, etc.

source: catholicmom.com/lent_recipes.htm

Shrimp-Orzo Salad with Feta

This is a great recipe for the last hot days of summer and a nice change of pace from the traditional pasta salad. It is also great as a packed lunch.

8 ounces orzo, riso or ditalini pasta
Salt and pepper
1/2 pound large shrimp, peeled, deveined
1 tablespoon plus 1/3 cup olive oil
4 green onions, thinly sliced
1 cup mixed chopped fresh herbs such as mint, dill and parsley
1 cup seeded diced cucumber
1 cup crumbled feta cheese
1/4 cup pitted kalamata olives, halved
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest

Preheat broiler.

Cook pasta in a large pot of boiling salted water until tender but still firm to bite.

Meanwhile, toss shrimp with 1 tablespoon olive oil. Season with salt and pepper. Arrange on a baking sheet. Broil until just cooked through, turning once, about 2 to 3 minutes total. When cool enough to handle, coarsely chop the shrimp. (Alternatively, cook the shrimp in a skillet on top of the stove or on the grill.)

Drain pasta. Rinse under cold water. Drain well. Transfer to a large bowl.

Add shrimp, green onions, herbs, cucumber, feta cheese and olives. Whisk lemon juice, zest and remaining olive oil to blend. Pour over shrimp mixture. Toss to blend. Season with salt and pepper. (Salad can be made up to a day ahead. Cover and refrigerate. Bring to room temperature before serving.)

PER SERVING: 383 calories; 15 g protein; 33 g carbohydrates; 2 g fiber; 22 g fat (6 g saturated); 70 mg cholesterol; 543 mg sodium

source:dispatch.com

I’m going to try them as well, so goodluck to us.

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