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Being originally from New Orleans and also being a Catholic, knowing exactly when Lent begins and the date Easter falls on each year is never a problem for me.  Ash Wednesday is always the day after Mardi Gras and 40 days after Ash Wednesday is Easter Sunday.  For Catholics, Ash Wednesday and all Fridays in Lent are days we abstain from eating meat.  I realize many of you who are reading this may not be Catholic and have no desire to give up meat on Fridays, but in the event you’d like a few non-meat or vegetarian options for dinners, please read on.  These recipes have been taste tested many times in my own kitchen and my family loves them.

This week you’ll notice one of meals is a made with quinoa.  Don’t be nervous about cooking quinoa.  It’s very simple to prepare and it’s a bit like cooking rice.  Quinoa is loaded with protein and it makes a great base to which many flavors can be added to.  Look for quinoa in the rice or bulk section of your store.

You’ll also find a cheesy vegetarian pasta bake which is very easy to prepare.  I put the recipe together using our favorite vegetables, but feel free to substitute you own favorites. The corn will be used in several other recipes during the week.  If you have leftovers, it would be great the next day with a spinach salad.

We love quesadillas at our house because they’re inexpensive, easy to prepare and delicious.   I’ve got a great Spinach and Brie Quesadilla recipe for you which would be great with a side salad.

This week we are highlighting the Indiana Hoosiers with their current ranking at the top of the college basketball polls.  We also enjoyed the movie “Hoosiers”!

MONDAY

Cheesy Vegetarian Pasta Bake

Ingredients

3 cups cooked pasta

1/2 cup frozen corn

1/2 cup frozen green beans

1 1/2 cups spaghetti sauce

1/2 teaspoon dried basil

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups mozzarella cheese

Directions

Place the cooked pasta in a large bowl.  Add the corn, green beans, 1 cup of the sauce, the dried basil, salt, pepper and 1 cup of the mozzarella cheese to the bowl.  Stir well.

Pour the pasta mixture into a greased 8 x 8 inch baking dish.

Top with the remaining sauce and the remaining mozzarella cheese.

Bake in a 350 degree oven for 30 minutes or until cheese is melted.

TUESDAY

Wilted Spinach and Walnut Salad

Ingredients

2 cups fresh baby spinach

1 teaspoon minced garlic

2 tablespoons olive oil

1/2 cup whole walnuts, toasted

Directions

Saute the spinach and garlic in hot oil in a skillet on medium high heat for about 5 minutes or until spinach wilts.  Add a pinch of salt to the spinach and mix.  Toss with toasted walnuts.

*To Toast Walnuts:  Place the walnuts on a baking pan, bake them in the oven at 275 degrees for 15 minutes.

WEDNESDAY

Quick Minestrone Soup

Ingredients

1 tablespoon olive oil

1 clove garlic, minced

1/2 onion, finely chopped

1/2 teaspoon dried basil

1/2 teaspoon oregano

4 cups vegetable broth

1 1/2 cups tomato sauce or spaghetti sauce

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup fresh spinach

1 cup frozen vegetables (your choice)

1 cup pasta (choose either, elbow macaroni, penne, orze, broken spaghetti or your favorite)

1 can red beans, rinsed and drained

parmesan cheese

Directions

In a large pot over medium heat, heat olive oil.  Add the onion, garlic, basil and oregano to the pot and saute for about 5 minutes.  Add the broth, tomato sauce, salt and pepper and bring to a boil, then reduce to a simmer.  Add in the spinach, vegetables and pasta and simmer for about 10 minutes or until pasta is tender.

Drain and rinse the red beans and add them to the pot.  Stir and cook for an additional 5 minutes.  Serve with grated parmesan cheese.

THURSDAY

Spinach and Brie Quesadilla

Ingredients

2 large flour tortillas

oil

4 slices of brie, rind removed, about 1/4 inch sliced

1/2 cup fresh spinach

Click here for the directions.

FRIDAY

Quinoa Salad with Black Beans, Corn, Red Peppers and Pineapple

Ingredients

1 cup quinoa

2 cups water

pinch of salt

1 can black beans, rinsed and drained

1 cup corn

1 large red pepper, seeded and diced

1/2 cup cherry tomatoes, cut in half

1 cup diced pineapple

2 tablespoons chopped mint (optional)

For the vinaigrette:

4 tablespoons olive oil

3 tablespoons lemon juice

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/8 teaspoon black pepper

Click here for directions.

 

*TIP OF THE WEEK

Brew your own…coffee that is!  Buying a cup of coffee from the nearest Starbucks can really add up. Coffee pots aren’t that expensive and you can find them on Amazon that can be delivered straight to your door.  I found a 4-cup coffee maker for under $20!  When you think about how much a cup of coffee costs, especially with the sweetened add-ins, you can see how you can certainly save some money having your own coffee pot.

You might also like: 

Lentil and Kale Stew

Three Bean Vegetarian Chili

Week of Meals for College Students – Bubble Pizza and Fettuccini Alfredo week

Week of Meals for College Students – Week of January 28, 2012