Shellfish-Free, Healthy and Filling Lenten Recipes

Ingredients

• 1 (12 inch) pre-baked whole-wheat pizza crust
• 1 cup prepared pesto
• Dash of Cajun seasoning
• 1 ½ cups chopped fresh spinach
• 1 tomato, chopped
• 1 cup shredded mozzarella cheese
• ½ cup crumbled feta cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Remove crust from wrapper and spread pesto over crust; top with a layer of spinach leaves, chopped tomato, Cajun seasoning, shredded mozzarella cheese and feta cheese. Place pizza on a baking sheet. Bake pizza in the preheated oven until the spinach leaves are wilted and the cheese is melted, bubbling, and beginning to brown, 10 to 12 minutes.

Black Bean & Quinoa Enchilada Bake

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 jalapeno pepper, minced
• 2 cloves garlic, minced
• 1(15 ounce) can black beans, rinsed and drained
• ⅓ cup chopped fresh cilantro
• 1 tablespoon chili powder
• 1 tablespoon of taco seasoning
• 1 teaspoon lime juice
• 1 teaspoon ground cumin
• Other seasonings of your choice
• 1(10 ounce) can enchilada sauce
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Mix black beans, pepper mixture, quinoa, cilantro, chili powder, taco seasoning, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.

Tomato Basil Penne Pasta

Ingredients

• 1 (8 ounce) package penne protein pasta
• 1 tablespoon basil oil
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 pint grape tomatoes, halved
• 1 cup shredded pepper Jack cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon minced fresh basil

Directions

Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to the bite. Drain and set aside. Heat both oils in a large skillet over medium-high heat. Add garlic and cook until soft, 1 to 2 minutes. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepper Jack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Top with fresh basil.

Artichoke & Spinach Quinoa Casserole

Ingredients

• 1 1/2 cups quinoa uncooked
• 2 1/2 cups water
• 1 large onion thinly sliced
• 4 large garlic cloves minced
• 1 tablespoon avocado oil
• 2 cups unsweet almond milk
• 1 tablespoon cornstarch
• 2 cups artichoke hearts coarsely chopped*
• 4 large handfuls spinach
• 1/2 cup Parmesan cheese, shredded
• 3/4 cup mozzarella cheese, shredded & divided
• Seasonings of your choice
• Cooking spray

Instructions

Cook quinoa. Preheat oven to 375 degrees F and spray 9″ x 13″ baking dish with cooking spray. Preheat large non-stick skillet on medium heat and swirl oil to coat. Add onion and garlic, sauté until translucent, stirring occasionally. In a small bowl, whisk milk with cornstarch and add to the skillet along with artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted. Transfer mixture to prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.