What do you serve during lent on Fridays

[Casey's mom]

Last friday I made crab stuffed portabella mushrooms and salad. Any different ideas. This Friday I'm going to get fish and chips but they are so fatting and I'm try to cut back on fats.
Nancy and Casey May

[Rocky D]

I usually either make some sort of pasta dish, or shrimp scampi. I was going to try to look for some new recipes too because it gets old pretty fast LOL. Shrimp is the only seafood I like though so I don't have many options

[GoCougs]

Here's a couple tasty goodies we make.

Cheese-L-T Sandwiches.

Instead of bacon, fry up provolone cheese in a non-stick skillet. Just throw it in there and it will melt and then turn brown and crunchy. I was skeptical when first introduced to this, but they are quite tasty. You can either buy pre-sliced provolone (which tend to be a tad thick), or have the store deli slice some extra thin so it's more like bacon when you fry it.

[GoCougs]

Tuna-Noodle Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Fish And Shellfish Jan/Feb '98 Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon stick margarine or butter
3/4 cup diced onion
1 cup 2% reduced-fat milk
1 (10 1/2-ounce) can condensed reduced-fat cream of mushroom soup with cracked pepper and herbs (such as Healthy Choice) -- undiluted
3 cups hot cooked egg noodles (about 6 ounces uncooked pasta)
1 1/4 cups frozen green peas -- thawed
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 (6-ounce) cans low-sodium tuna in water -- drained and flaked
1 (2-ounce) jar diced pimento -- drained
1/3 cup fresh breadcrumbs
2 tablespoons grated Parmesan cheese

Preheat oven to 450º.

Melt margarine in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add milk and soup. Cook 3 minutes; stir constantly with a whisk.
Combine soup mixture, noodles, and next 6 ingredients (noodles through
pimento) in a 2-quart casserole. Combine breadcrumbs and cheese; sprinkle on top. Bake at 450º 15 minutes or until bubbly.

Serving Size: 1 1/4 cups

[GoCougs]

Oops....forgot to add....if you don't like pimentos (like me), just leave them out. It's still tasty.

[Jamielyn]

I just make basic stuff around here. Good ole gordan's fish sticks and fries for thre kids. I do baked fish for dh and I. With rice and a salad. I think I am going to do a waffle dinner one night with fruit toppings. I think my two kiddos will like that. The stuffed mushrooms sound so good. Can you share your recipe.

[Casey's mom]

Here the recipe for the crab stuffed mushrooms. This recipe calls for 18 large mushrooms, but I used 3 medium size portabellas. And we found them tasty but to mushy so the next time I will us maybe 1 or 2 tablespoons instead of 1/3 cup of the mayo. When using portabellas you need to scape out the black part of the mushroom.

2 cloves garlic minced
1 T butter
1 tsp. chili powder
1 cup grated parmesan cheese
1/3 cup mayonnaise (see note above)
1/4 cup Italian-style seasoned bread crumbs ( I had pain bread crumbs and
added italian seasoning)
salt and pepper to taste
2 (6 ounce ) cans crabmeat drained and flaked
18 large fresh mushrooms stems removed
1/4 cup cooking sherry (use chicken broth if you don't want to use sherry)

Directions:
Preheat oven to 350 degrees F (175 degrees C)
In a medium saucepan over mediun heat, cook and stir the garlic in the butter until tender.
In a medium bowl, mix garlic and butter, chili powder, 3/4 cup Parmesan cheese, mayo, Italian-style breadcrumbs, salt and pepper.
Fold in the crabmeat.
Stuff mushrooms
Pour cooking sherry in a large baking dish. Arange stuffed mushrooms, stuffing side up.Top with remaining Parmesan cheese. Bake 10 minutes in the over.
Raise oven tmperature to broil. Continue cooking mushrooms 3 to 5 minutes or until stuffing is bubbly and lightly browned. I found I had to cook a lot longer because I was using the portabellas and it took longer to heat the middle of the larger mushrooms.
Enjoy!!!

Nancy and Casey May