Five meatless options for Lenten dinner

This week I’m going to cut to the chase. Here are five of my favorite meatless recipes perfect for this Lenten season. The “Overnight
Casserole” is so popular; the recipe has printed in all three of my cookbooks. Select the dishes that work best for your family.

OVERNIGHT CASSEROLE

1 (10.5-ounce) can “cream-of” soup, any flavor
1 cup milk
1 (6.5-ounce) can tuna or shrimp, drained well
1 cup frozen peas
1 cup uncooked elbow macaroni
½ cup chopped onion
1 cup shredded Cheddar cheese, divided

Whisk soup and milk in two-quart microwavable bowl; mix well.

Add remaining ingredients reserving ¼ cup of cheese. Blend well.

Cover with plastic wrap and refrigerate overnight.

Next day, vent plastic wrap and microwave on full power for 15-17 minutes until bubbly.

Remove wrap, sprinkle with remaining cheese and rest for five minutes. Makes four servings.

CRAB & CORN CHOWDER

2 tablespoon butter or margarine
1 clove garlic, minced
½ cup chopped onion
2 (10.5-ounce) cans cream of potato soup
2 cups milk
1 (3 ounce) cream cheese
1 cup frozen corn
12 to 16 ounces of crabmeat*
2 teaspoons Old Bay Seasoning™
*May substitute equal amount of cooked shrimp.

Melt butter in medium soup pot. Sauté onion and garlic until tender.

Add soup, milk and cream cheese; stir until cream cheese melts and is incorporated.

Add corn, crab and seasonings; heat through. Makes six servings.

SCALLOP STIR-FRY

1 tablespoon olive oil
1 tablespoon butter
1 medium zucchini, julienned
2 shallots, minced
8 ounce imitation scallops or crab
8 cherry tomatoes, halved
Lemon pepper seasoning to taste

In large nonstick skillet, heat oil and butter medium heat until blended. Add zucchini and shallots; sauté three minutes until tender. Stir in scallops and cook additional three minutes. Toss in tomatoes and seasonings and heat through. One large or two small servings.

TUNA TACOS

(I love this recipe ... crunchy, fast and low-cal!)
2 (6-ounce) cans solid white tuna, drained
1 cup salsa
10 crunchy taco shells
1 tablespoon fresh lemon juice
1 ripe avocado, sliced
1 ½ cups shredded iceberg lettuce
1 cup shredded cheddar cheese

In small bowl, combine tuna and salsa and mix well.

Divide tuna mixture evenly among shells.

Squeeze lemon juice over avocado slices and place on top of tuna mixture. Top each taco with portion of lettuce and sprinkle with cheddar cheese. Enjoy!

BAKED FISH WITH SPINACH AND WINE

4 (16-inch) squares of heavy-duty foil
½ stick butter
10 ounces fresh spinach
2 shallots sliced thin
1 ½ pounds fresh cod fillets
¼ cup dry white wine
Salt and pepper to taste

“Paint” a light coating of butter on all four foil squares. Divide spinach into four equal portions and place in center of foil; sprinkle with sliced shallots. Cut fish into four equal servings; lay fish portion on top of spinach. Slice and divide remaining butter over fish; drizzle evenly with wine. Bring all sides together, seal well to form pockets and place on baking sheet. Bake in preheated 425 F oven for 20 minutes. Open carefully to avoid steam. Makes four servings — no pans!

Mary Ann lives in Lake Ridge. Her third cookbook, “SHORTCUTS, TOO,” is available at Ye Olde Dominion Wine Shoppe in Occoquan.