Meatless Recipes (Not Vegan but Catholic!)

Spinach Pie

1 tablespoon olive oil or vegetable oil
1 medium chopped red onion (about ½ cup)
1 medium chopped red bell pepper (about 1 cup)
2 clove garlic, chopped
2 packages (9 or 10 oz each) frozen chopped spinach
(thaw it and drain it, also squeeze out excess water)
1 8 oz package reduced fat cream cheese, softened
½ cup crumbled reduced fat feta cheese
2 large eggs (or egg beaters)
½ teaspoon salt
¼ teaspoon black pepper
8 sheets phyllo dough, thawed (about 18 x 14 inches)
2-3 tablespoons melted butter (to use on phyllo sheets)

Heat oven to 350 degrees. Grease bottom and sides of a pie plate with some butter.
Heat oil in a large frying pan over medium heat. Cook onion, red bell pepper, and garlic in oil. Cook until tender but not browned and remove from heat.

Stir in spinach and you can put the pan back on a low heat to evaporate any water from the spinach if there is a lot. Remove from heat if you had it on there and add cream cheese, feta, eggs, salt and pepper. Mix well and set to the side.

Layer a few sheets of phyllo (about 4 should be good but you can do more, sometimes I use more for the bottom but make sure you butter the layers) in pie plate and brush with butter. Let the sides overlap over the pie plate. Gently press the dough into the bottom of the pie plate.
Spread the spinach mixture evenly over the phyllo dough. Fold ends up over filling so the corners are on the top. Layer another 4 sheets over the pie and brush with butter, sometimes I butter all layers a little bit. The corners will drape over the edge. Tuck in any dough draping over the sides. Make a few small slits in the dough to allow steam to escape.
Bake about 35 to 45 min. or until crust is golden brown and filling is hot. Let cool for about 10 min before serving.

*phyllo dough dries out pretty quick once you open the package so you can keep a damp wash cloth and some wax paper over the phyllo dough. Don’t open the package until you’re ready to use it.
Serves 8

Per Serving: 209 calories, 10 grams carbs, 14 grams fat, 8 grams protein 2 grams fiber 13 grams calcium

To lower the fat content i wanted to try butter spray instead and fat free cheeses but havent gotten to that yet.

http://vegetarian.about.com/od/maindishentreerecipes/r/EasyChili.htm

I'm dying to try this, but I don't know if my kids will go for it. I may make it for myself just

http://www.skinnytaste.com/2012/02/light-swiss-chard-frittata.html#more

Check out the rest of the site. There is a section of wonderful recipes for lent, and they already calculated the calories

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If it is meatless Fridays for Lent, then fish is allowed. Have a good old fashioned fish fry! Get some nice halibut fillets and dredge them in flour (lightly seasoned), beaten egg, and then the flour again. Let them sit for 15 minutes on a plate before shallow frying so the breading sticks better. I like to use garbanzo flour, since it is higher in protein and gives a really nice depth of flavor to the coating.

Frying in oil does not need to add a ton of calories to your food. Shallow fry the food at a higher temp. You want the fish to sizzle as soon as it hits the pan and not stop until you remove it.

During meatier times of the year, you can use the same technique for frying pork cutlets. Top them with a curry sauce and serve with rice for Katsu Curry - a Japanese dish.

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So, I need some recipes (can be lunch or dinner) that have no meat in it. I LOVE meat but I try to refrain on Friday's during Lent. Anyone have some yummy recipes to share?

Here are some I tried last year from NY Times. http://well.blogs.nytimes.com/2011/03/11/going-vegan-for-lent/

Here is index of all the Recipes for Health from NY Times. http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html

Also, this Jillian Michaels meal plan has some good recipes. I tried the Shrimp Veracruzano last Friday and it was good.
http://images.agoramedia.com/jillianmichaels/cms/jillian-michaels-ripped-in-30-meal-plan-v.pdf