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Tortellini Salad
Zucchini Alfredo
Portobello Pizzas
Spinach Cabrini
Breakfast Pizza
Lenten Spaghetti
Slow Cooker Macaroni and Cheese
Spicy Bowtie Alfredo
Clams Linguini
Vegetable Lasagna

Tortellini Salad
Submitted by: Joan Bohata, Bentonville
Servings: 4
1 pound cooked tortellini (fresh is preferred but the box variety is fine)
3/4 cup black olives, drained
1/2 cup green olives, drained
1/2 cup chopped celery
1 cup grape tomatoes, cut in half
1/4 cup sweet red onions, chopped
1/2 cup grated parmesan cheese
1 tablespoon minced garlic
Salt and pepper to taste
3-4 oz. Italian salad dressing
Toss all together and let set for at least an hour before serving.

Zucchini Alfredo
Submitted by: Jan Paul, Mountain Home
Serves: 8 (as a side dish)
5 large zucchinis (about 2 1/2 pounds total)
1 teaspoon salt
2-3 cloves garlic, minced
2 tablespoons olive oil
8 oz. package cream cheese, cubed and softened
3/4 cup half-and-half or light cream
1/2 cup finely shredded parmesan cheese
Coarse ground black pepper
Ground nutmeg
Finely shredded parmesan cheese
Cut zucchini in half crosswise. Cut lengthwise into 1/4-inch slices, and then lengthwise into long, thin strips about 1/4-inch wise (resembling strips of fettuccine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for 1 hour. Rinse and drain. Pat dry. In a 12-inch skillet, cook the zucchini and garlic in hot oil over medium-low heat until smooth. Stir in the 1/2 cup parmesan cheese. Stir in cream cheese; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional parmesan cheese. Can be served with steamed vegetables.
Note: You can add sautéed onions and red peppers, cooked shrimp or crab, depending on what you have on hand.

Portobello Pizzas
Submitted by: Elmer’s P&E Supply, Paris
Servings: 4
Oven: 400° F.
4 Portobello mushrooms (about 4 oz. each), stems discarded
Cooking spray
2 medium Italian plum (Roma) tomatoes, diced
4 oz. frozen artichoke hearts, thawed and quartered
1/4 cup shredded or grated parmesan cheese
1 tablespoon balsamic vinegar
1 medium garlic clove, minced
1/2 teaspoon dried oregano, crumbled
1/2 cup shredded part-skim mozzarella cheese
1 oz. crumbled soft goat cheese (about 1/4 cup)
1/4 cup sliced black olives
Lightly spray both sides of the mushrooms with cooking spray. Place with the smooth side down on a nonstick baking sheet. Bake for 10 minutes or until tender. Leave the oven on. Transfer the baking sheet to a cooling rack. If needed, blot the gill side of the cooked mushrooms with paper towels to remove any excess liquid. Meanwhile, in a small bowl, stir together the tomatoes, artichokes, parmesan, vinegar, garlic and oregano. Spoon the tomato mixture onto the baked mushrooms. Sprinkle with the mozzarella and goat cheese. Top with the olives. Bake for 10 minutes, or until the cheeses are melted and the topping is heated through.

Spinach Cabrini
Submitted by: Judy Timmerman, Sherwood
Oven: 350° F.
9 oz. spaghetti, broken into pieces, cooked al dente and drained
1/2 cup butter, melted
2 10-oz. packages frozen cut leaf spinach, cooked and drained
4 cups shredded monterey jack cheese
1/4 pound mushrooms, sliced
2 cups sour cream
1/4 cup diced onion
Dash of dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
In large bowl, stir together all ingredients. Place in 9 x 11 casserole dish. Bake uncovered for 45 minutes.

Breakfast Pizza
Submitted by: Judy Peters, Hot Springs
Servings: 6-8
Oven: 350° F.
1 can of 8 crescent rolls
1/2 cup fresh mushrooms
8 eggs
1/4 cup milk
1 cup shredded cheese
1 1/2 cup frozen hash browns (Ore-Ida’s O’Brien with onions and peppers)
In an 8-inch greased pie plate, make crust out of the crescent rolls. In a large bowl, mix the eggs and milk, whisk well. Spread the hash browns on top of the crust. Spread mushrooms on the top of the hash browns. Pour in the egg mixture. Top with cheese. Bake for about 45-50 minutes. Slice into wedges and serve.

Lenten Spaghetti
Submitted by: Mary Goebel, Fort Smith
Cooked spaghetti (small package)
1 tablespoon oil
1 onion, chopped
1 small can tomatoes
2 shakes Tabasco sauce
Salt
Pepper
1 tablespoon sugar
Cook onions in oil until brown. Add tomatoes, Tabasco, salt, pepper and sugar. Pour over spaghetti and mix.

Slow Cooker Macaroni and Cheese
Submitted by: Kathi Deller, Fairfield Bay
8 oz. elbow macaroni
4 cups shredded cheddar cheese
1 can evaporated milk
1-1/2 cup milk
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
4 slices American cheese
Cook the pasta according to package directions and drain. Mix the cooked pasta, three cups of cheddar cheese, evaporated milk, milk, eggs, salt and pepper. Place in a greased crock pot. Sprinkle with one cup cheddar cheese and arrange American cheese slices on top. Cook covered on low for three to four hours. Do not remove lid or stir while cooking.

Spicy Bowtie Alfredo
Submitted by: Lisa Baldwin, Ward
1 bag bowtie pasta
1 can rotel
2 cans alfredo sauce
2 tablespoons butter, melted
1/4 teaspoon garlic powder
Boil pasta, drain and return to pan. Add butter to noodles, stir in garlic powder, alfredo sauce and rotel and mix well. Simmer on medium heat about 20 minutes. Reduce heat and serve.

Clams Linguini
Submitted by Karen Hurley, Chicago
2 tablespoons olive oil
2 cloves garlic, chopped
1 tomato, skinned and chopped
1 cup white wine
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 can chopped clams
1 dozen whole clams (optional)
1/4 cup fresh chopped parsley
Parmesan cheese
In a pan sauté garlic and tomato in olive oil. Add white wine, pepper, cayenne pepper and whole clams, steam until shells open. Add chopped clams and simmer for five minutes. Cook linguini. Chop fresh parsley and sprinkle on top of clams sauce. Mix with linguini. Sprinkle parmesan cheese to taste at the table.

Vegetable Lasagna
Submitted by: Loretta Collins, Fort Smith
Oven: 350° F.
1/4 cup plus 4 tablespoons olive oil
1 medium onion
6 cloves garlic (1 teaspoon minced)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
24 oz. crushed tomatoes
1/4 teaspoon salt
2 zuchinni cut lengthwise, 1/4 inch thick
1 eggplant
1 medium yellow squash
2 portobello mushrooms, sliced 1/4 inch thick
1 cup low-fat ricotta cheese
1 cup provolone cheese
1 cup parmesan, grated
To make tomato sauce, 2 tablespoons olive oil in non-stick saucepan over medium heat. Add chopped onion and sauté until soft, about five minutes. Add four crushed garlic cloves and sauté one minute. Add dried oregano, basil and parsley and stir. Add crushed tomatoes and salt. Simmer until thick, about five minutes.
In a small bowl, mix 1/4 olive oil, one teaspoon minced garlic. Place zucchini on a sheet pan and brush with olive oil. Marinate eggplant, portobello and squash in remaining olive oil for about five minutes. Put in a roasting pan in the oven for 10 minutes.
Line casserole dish with zucchini slices. Add half of eggplant and squash mixture. Top with half of the tomato sauce, then spread ricotta cheese. Place Portobello slices over the ricotta, then sprinkle half of the provolone. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top and sprinkle with provolone and all of the parmesan. Bake until cheese is melted and brown, about 40 minutes. Let stand about about five minutes before serving.

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