Friday Night Lenten Dinner Ideas?

Question

What are some alternatives to grilled cheese & tomato soup, tuna casserole and fish sticks? I'd love some great meatless dinner ideas.

Answer 1

Mac and Cheese
Egg Salad
Veggie Wrap
Meatless Pizza
Eggs and Fried Potatoes
Potatoe Pancakes
Pancakes,Waffles or French Toast
Pasta and Meatless sauce
Big Dinner Salad (add chopped eggs,onion,tomato,cukes,cheese,mushrooms etc..)

Answer 2

Angel hair pasta with vegetables and marinara sauce. Steam till tender crisp the broccoli and carrots. Saute yellow and red sliced pepper with a small amount of onion and some yellow squash and zucchini in a small amount of olive oil, and a bit of finely minced garlic.

You can either make your own marinara sauce or buy a sauce in a jar. Mix everything together just before serving, and top with chopped fresh basil. Texas toast on the side is easy and delicious as well.

You can make fettuccine Alfredo and add some cooked shrimp to it. Crab cakes are also delicious. Visit some of the websites for recipes. You'll find all kinds of stuff.

Answer 3

Fettucini Alfredo, pasta with meatless sauce and garlic bread, angel hair pasta tossed with olive oil garlic and romano cheese. Lots of salads such as Caesar or Waldorf.

Answer 4

Lentils, Vegetable lasagna, poached/grilled/baked fish, tuna or salmon patties.

Answer 5

Perogies!!! They are easy to make and inexpensive! We have them all they time! Just sautee them in butter with onions. Or for a family night make them from scratch! They are really good with hot sauce too.

Answer 6

fish and chips i dont know if that is a rhode island phrase but it is a deepfried haddock fish filet covered in batter with a side of steak fries its good

Answer 7

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 8

fish potatoes salad

Answer 9

Here are few ideas:

Let me start by saying this doesn't really taste like pumpkin...it's just really good and creamy. It's not spicy either. It's very very good. I hope you try it!

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste

COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

---

Easy Shrimp Pasta

1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 lb. shrimp, cleaned
2 cups chopped tomatoes (about 4 medium)
1/2 cup fresh basil leaves, chopped, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 lb. fettuccine, cooked, drained
1/4 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses

POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
ADD tomatoes and half of the basil to same skillet; cook and stir 3 min. Stir in cream cheese until well blended. Add shrimp; cook until heated through, stirring occasionally.
PLACE hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with the remaining chopped basil and shredded cheese.

---

Low-Fat Zesty Shrimp and Pasta

1 lb. cleaned large shrimp (21 to 30 count)
3/4 cup prepared GOOD SEASONS Zesty Italian Salad Dressing & Recipe Mix for Fat Free Dressing, divided
2 cups sliced fresh mushrooms
1 small onion, thinly sliced
1 can (14 oz.) artichoke hearts, drained, cut into halves
1 Tbsp. chopped fresh parsley
1 pkg. (9 oz.) refrigerated linguine, cooked as directed on package (2-1/2 cups)
1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK and stir shrimp in 1/2 cup of the dressing in large skillet on medium-high heat 2 min.
ADD mushrooms, onions, artichokes and parsley. Continue cooking until shrimp turn pink and vegetables are tender, stirring frequently.
TOSS with hot cooked linguine and remaining 1/4 cup dressing in large serving bowl. Sprinkle with cheese.

---

Parmesan-Baked Salmon

1/4 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4 salmon fillet (1 lb.), skin removed
2 tsp. lemon juice
10 RITZ Crackers, crushed (about 1/2 cup crumbs)

PREHEAT oven to 400°F. Mix mayo, cheese and pepper until well blended; set aside.
PLACE salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs
BAKE 12 to 15 min. or until salmon flakes easily with fork.

Answer 10

try some stir-fry's,