Easy Meatless Recipes for Lent Even Kids Will Love

February 14, 2018 | Food Lion
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Meat is usually the star of the show at dinner time. However, during Lent, your favorite meaty dishes are put on the back burner in observance of meatless Friday. Fortunately, forgoing meat is a lot easier than it sounds. With the right recipes, your family won't even know it's missing from the plate.

While it's easy to serve staples like pizza and macaroni and cheese to accommodate picky eaters, this is a great time to diversify your menu and allow your family to experience new flavors.

These recipes are packed with flavor and nutrition. As a bonus, they'll also be ready in 30 minutes or less.

Flavorful Eggplant and Tomato Pasta

Serves four


• 1-pound box favorite pasta

• 2 small eggplants, cut into large chunks

• 4 ripe Roma tomatoes, diced

• 2/3 cup olive oil

• 1-2 garlic cloves, minced

• 1 teaspoon oregano

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 tablespoons fresh parsley, chopped

• 1/2 cup mozzarella cheese (optional)



 1. Cook pasta in a large pot according to package directions. Drain and place in large bowl. Mix in 2 tablespoons of olive oil and set aside.

 2. In the same pot, heat the rest of the olive oil over medium-high heat. Sauté eggplant for 10 minutes or until it starts to brown.

 3. Add minced garlic, oregano, salt, and pepper, and sauté for 5 more minutes.

 4. Add the tomatoes, parsley, and pasta to the pot and stir to combine. Heat all the way through.

 5. Serve immediately. Entice the kids to eat their veggies by topping each pasta dish with mozzarella cheese before serving.


Thick and Creamy Potato-and-Corn Chowder

Serves four


• 1 yellow onion, diced

• 1 tablespoon olive oil

• 1 quart vegetable broth

• 3 yellow potatoes, peeled and cubed

• 1 can corn, drained

• 1 cup milk

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/3 cup all-purpose flour


 1. Heat olive oil over medium heat in a large saucepan. Sauté onion until soft.

 2. Add vegetable broth and potatoes to the saucepan and bring to a boil. Cover, reduce heat, and simmer for 10-15 minutes, or until the potatoes are fork-tender.

 3. Add corn, 1/2 cup milk, salt, and pepper, and continue simmering.

 4. In a small bowl, whisk 1/2 cup milk and flour until smooth. Stir into the pot and allow to cook for 2-3 more minutes, or until the soup thickens.

 5. Remove from heat and serve.


Tilapia in a Tangy Lemon Caper Sauce

Serves four


• 4 tilapia fillets

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 cup favorite Italian dressing

• 2 tablespoons lemon juice

• 2 tablespoons capers

• 1 teaspoon parsley, chopped


 1. Place tilapia fillets on a broiler pan lightly coated with olive oil. Brush olive oil on each fillet and sprinkle with salt and pepper. Broil fish for 5 minutes, or until it begins to brown.

 2. In a bowl, mix together Italian dressing, lemon juice, capers, and parsley.

 3. Remove tilapia from oven and drizzle with lemon caper sauce before serving. Serve with salad, roasted vegetables, or any other favorite side dishes.