Serve an Easy Lenten Meal

Serve an Easy Lenten Meal Lenten meals must not be drab, unsatisfying or time-consuming. They can be appealing, healthful and quick.

Serve an Easy Lenten Meal

To be certain meatless foods are nutritious, simply continue with the Food Guide Pyramid. Because they have such high-quality protein, eggs really are a meat alternate and make up a good Lenten choice. They’re also on the list of easiest foods to prepare in a hurry. For a balanced meal, simply combine the eggs that have a grain and veggies. Then, for the dairy serving, add cheese or serve with milk.

Serve an Easy Lenten Meal Recipe

Just grab a pot or pan, a spoon, and many eggs and consider the options. If your family enjoys Latin foods, you could possibly heat up a can of vegetarian refried beans and spread them on tortillas. Top with poached, fried or scrambled eggs and let everyone add their unique choice of lettuce, tomato, avocado, shredded cheese or salsa. Another meal, serve a vegetable-based soup with comforting egg salad between slices of whole wheat grains bread, on bagel halves maybe in pita pockets. For dessert, offer fruit topped with yogurt.

Serve an Easy Lenten Meal How to make

On a really busy night, combine all of the ingredients a single pan to produce a handy skillet supper. For Dijon Rice & Egg Skillet Supper, use rice through the bottom on the Pyramid, your range of frozen veggies through the next tier and eggs – nature’s own convenience food – as opposed to meat. Season with ready-made condiments and, promptly, you will have hearty dinner available.

Dijon Rice & Egg Skillet Supper

2 to 4 servings
2 cups water

1 cup uncooked rice

1/2 cup bottled nonfat Italian

salad dressing

1 tablespoon Dijon mustard

2 cups frozen vegetable

blend, thawed

4 eggs

Parsley sprigs, optional

Serve an Easy Lenten Meal Complete preparation guide

In 10-inch skillet with a lid, cook rice in water as outlined by package directions. Meanwhile, in a small bowl, stir together dressing and mustard until well blended. Stir dressing mixture and vegetables into cooked rice. With the back of a spoon, make 4 indentations in rice mixture. Break and slip an egg into each indentation. Cover. Cook over medium heat until whites are completely set and yolks start to thicken but are not hard about three to four minutes. Garnish with parsley, if desired.

Microwave: Cook rice in water as above. Meanwhile, in a small bowl, stir together dressing and mustard until well blended. Stir dressing mixture and vegetables into cooked rice. Transfer to 9-inch pie plate.

With back of spoon

Make 4 indentations in rice mixture. Break and slip an egg into each indentation. Gently prick yolks with the tip of knife or wooden pick. Cover with lid or plastic wrap. Cook on full power, rotating 1/4 turn every 2 minutes until eggs are almost done, about 4 to 6 minutes.

Let stand, covered, until whites are completely set and yolks start to thicken but are not hard, about 2 to a few minutes. Garnish as above. Note: Microwave cooking times depend on a full power production of 600 to 700 watts. For a lower wattage oven, allow longer.

Nutrient information per 1/4 recipe using green beans, peas, carrots and zucchini without parsley: calories 285, total fat 5 mg, cholesterol 213 mg, sodium 476 mg, potassium 274 mg, carbohydrate 45 gm, protein 11 gm, and 10% or more of the RDI for vitamin A and C, riboflavin, thiamin, niacin, iron, phosphorus

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