Lenten Recipes to Share

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I agree. Sounds good. I have used Matso meal (similar to bread crumbs) but the crackers sounds even better. For a slight change of pace, try also adding 1 can of tuna mixed with the salmon.
 
Thanks! ❤️

I meant to add that these always turn out to taste nice and crisp on the outside, while tender on the inside, with a very mild taste to them.

They don’t have a “fishy” or “canned” taste to them, for those who might be wondering about that.

We eat these throughout the year, as this is one of my husband’s favorite meals, and I try and keep some canned salmon on hand so that I can make these for us. I also have the other ingredients on hand too, so it’s something that I can make for us, easily. 🙂
 
Good lenten recipe here.

Bread and Water

-1 piece of wholewheat bread,
-1 cup of room temperature water

Voila, you have a perfect meal that the entire family can enjoy during the mortification of the Lenten Season.

For Sundays and Feast Days, just add Hostess Classic White Bread. And some ice cubes to the water.
 
Velveeta Down Home Macaroni and Cheese-from KraftRecipes website

What You Need:

1/4 cup butter, divided

1/4 cup flour

1 cup milk

1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

2 cups elbow macaroni, cooked

1/2 cup KRAFT Shredded Cheddar Cheese

6 RITZ Crackers, crushed (about 1/4 cup)

Make It:

Heat oven to 350°F.

Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly.

Gradually stir in milk.

Bring to boil; cook and stir 3 to 5 min. or until thickened.

Add VELVEETA; cook 3 min. or until melted, stirring frequently.

Stir in macaroni.

Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar.

Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

Bake 20 min. or until heated through.

My Notes: I have adjusted this recipe and have doubled the ingredients to make a large batch. It easily doubles, if you want to make a large batch for your family, or if you want leftovers.

I find that it needs more than 20 minutes in the oven to heat through. It takes more like 35 minutes or so, if you’re doubling the recipe.

You can also easily adjust this for lower-fat content if you would like to do so. I have made it with skim milk and a lower-fat store-brand Velveeta cheese, and it was really good. I also adjust any salt content to taste, too, for example when adding salt to cook the macaroni.

I have also used Saltines for the cracker topping when I didn’t have any Ritz-type crackers, and it worked out just fine.

The Veleeta makes this nice and creamy. It’s a favorite here, when I make it for us.
 
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I haven’t tried this yet, but I am going to.

Tomato Basil Sandwich

1 whole pita, 100% whole-wheat
cut into halves
2 leaves lettuce, romaine
(or more)
6 leaves basil, fresh
1 medium tomato(es)
thinly sliced
2 slice(s) onion(s), red
thinly sliced
2 ounce(s) cheese, provolone, smoked, reduced-fat
1/2 teaspoon vinegar, balsamic
pepper, black
freshly ground
Instructions

Serves 2

Toast the pita bread halves in the toaster and open the pockets.

Divide the lettuce, basil, tomato, onion and cheese, and layer between the 2 halves.

Sprinkle with balsamic vinegar and freshly ground pepper.
 
Weird name for a Cajun Restaurant, but it was called The Hibachi Hut.
 
Thanks for posting and sharing this recipe, Milt.

Those bean burgers look nice and easy to make.

I like easy recipes like that, too. 🙂
 
You are welcome. I will use dry black beans then slow cook them instead of canned. Less salt that way. I will freeze the ones I do not use.
 
That’s a good idea–using the dry ones, where you can control the salt content. 🙂

I love black beans. They’re some of my favorites, when it comes to beans.
 
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