Family-Friendly Lenten Recipes
Lent has begun!
This week we have some good family-friendly ideas!
Enjoy!
Cinnamon Roll Dump Cake
Prep Time: 15 min.
Bake Time: 40 min.
Cool Time: 10 min.
Total Time: 1 hr. 5 min.
Servings: 12
cooking spray
2 (17.5 oz.) cans deluxe cinnamon rolls (5-count), cut into 1-1/2-inch pieces, icing reserved
1 (16 oz.) container canned cream cheese frosting
1/2 C. chopped toasted pecans
1 (21.5 oz.) package cinnamon swirl coffee cake mix
3/4 C. salted butter
Preheat the oven to 350°F. Spray a 9- by 13-inch baking pan with cooking spray and line the bottom and sides with parchment paper.
Arrange chopped cinnamon rolls in an even layer in the prepared baking dish.
Remove and discard foil lining from frosting; microwave frosting on HIGH until slightly warm, 5 to 15 seconds. Stir to loosen and spread evenly over the cinnamon roll layer. Sprinkle evenly with pecans.
Sprinkle cake mix evenly over the cinnamon roll mixture, and arrange butter slices evenly on top of the cake mix. Sprinkle the cinnamon streusel portion of cake mix evenly over the butter.
Bake until puffed, golden, and a toothpick inserted into the center comes out clean, 40 to 45 min. Remove from oven and let cool 10 min. Drizzle with the reserved icing from the cinnamon roll cans, if desired, and serve warm.
Easy Tuna Pasta Bake
Prep Time: 15 min.
Cook Time: 30 min.
Total Time: 45 min.
Servings: 4
1 (14.6 oz.) package penne pasta
1 T. olive oil
1 T. butter
1 onion, chopped
3 (5 oz.) cans tuna, drained and flaked
1 C. heavy whipping cream
1/2 tsp. ground nutmeg
salt and black pepper to taste
1-1/4 C. grated Parmesan cheese
Preheat the oven to 350°F. Grease an oven-proof baking dish.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 min. Drain and toss pasta with olive oil.
While pasta is cooking, melt butter in a large saucepan over med. heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 min. Add tuna and cook for 2 min. Pour in heavy cream; season with nutmeg, salt, and pepper. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
Bake in the preheated oven until the top is golden brown, 15 to 20 min.
Fish Tacos
Prep Time: 40 min.
Cook Time: 20 min.
Total Time: 1 hr.
Servings: 8
Beer Batter:
1 C. all-purpose flour
2 T. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 C. beer
1 lg. egg
Taco Sauce:
1/2 C. plain yogurt
1/2 C. mayonnaise
1 lime, juiced
1 jalapeño pepper, finely minced
1 tsp. minced capers
1 tsp. ground cayenne pepper
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. dried dill weed
Fish Tacos:
1 qt. oil for frying
1 lb. cod fillets, cut into 2 to 3 oz. portions
2 T. all-purpose flour, or more as needed
1 (12 oz.) package corn tortillas
1/2 med. head cabbage, finely shredded
Beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining.
Sauce: Mix yogurt and mayonnaise together in a medium bowl; gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.
Fish tacos: Heat oil in a deep-fryer to 375°F.
Dust fish pieces lightly with flour. Set aside.
Dip floured fish pieces into beer batter. Set aside.
Fry battered fish in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.
Place fried fish in tortillas; top with shredded cabbage and sauce.
Sheet Pan Shrimp Fajitas
Prep Time: 20 min.
Cook Time: 10 min.
Total Time: 30 min.
Servings: 8
1 (1 oz.) pkg. fajita seasoning
1 T. olive oil
1-1/2 lbs. raw shrimp, peeled and deveined
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 red onion, sliced into strips
1 jalapeno pepper, sliced into rings
Preheat the oven to 450°F
Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.
Lay out seasoned shrimp in a single layer on a baking sheet. Add bell peppers, red onion, and jalapeño; mix with shrimp and spread out evenly.
Roast in the preheated oven until shrimp are opaque, 8 to 10 min. Transfer shrimp to a serving plate.
Broil pepper mixture until lightly blackened, 2 to 3 min. Transfer to the serving plate with shrimp.
Veggie Chili Cornbread Casserole
Prep Time: 30 min.
Cook Time: 1 hr. 10 min. Additional Time: 10 min.
Total Time: 1 hr. 50 min.
Servings: 10
Chili:
2 T. olive oil
1 med. yellow onion, chopped
1 lg. carrot, peeled and chopped
1 lg. red bell pepper, chopped
4 cloves garlic, minced
2 T. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1-1/2 tsp. smoked paprika
1/4 tsp. ground cinnamon
salt to taste
black pepper to taste
1 (28 oz.) can diced tomatoes with juice
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
1 C. frozen corn
2 C. vegetable broth
1 T. lime juice
Cornbread:
1-1/2 C. milk
1 lg. egg
1-1/2 C. yellow cornmeal
1 C. all-purpose flour
2 T. brown sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
5 T. unsalted butter, melted
1 sm. jalapeno pepper, chopped
Garnish:
1 jalapeno pepper, sliced
2 T. chopped fresh cilantro
Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 min. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 min. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 min.
Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 min. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 min.
Meanwhile, preheat the oven to 400°F.
Whisk milk and egg together in a large bowl until well combined.
Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 min. Let cool for about 10 min. before serving.
Garnish cornbread casserole with sliced jalapeno and cilantro.
Popcorn with Parmesan
Prep Time: 10 min.
Cook Time: 5 min.
Total Time: 15 min.
Servings: 6
6 T. unpopped popcorn
1/4 C. olive oil
2 T. olive oil
1-1/2 T. Italian seasoning
1-1/2 tsp. garlic salt
1 C. freshly grated Parmigiano cheese
Combine popcorn and 1/4 C. olive oil in a 2-qt saucepan; cover. Cook over high heat, continuously shaking the pan, until popcorn is popped and the lid begins to lift, about 5 min. Pour popcorn into a large serving bowl.
Add 2 T. olive oil, Italian seasoning, and garlic salt to popcorn; toss to coat. Add Parmesan cheese and mix well.
Éclair Cake
Prep Time: 25 min.
Additional Time: 4 hr.
Total Time: 4 hr. 25 min.
Servings: 14
3 C. milk
1 (8 oz.) container frozen whipped topping, thawed
2 (3.5 oz.) package instant vanilla pudding mix
1 (16 oz.) package graham cracker squares
1 (16 oz.) package prepared chocolate frosting
Stir milk, whipped topping, and pudding mix together in a medium bowl until well combined.
Arrange a single layer of graham cracker squares in the bottom of a 9x13-inch baking pan.
Evenly spread half of the pudding mixture over the crackers; top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Cover and refrigerate for 30 min.
Spread frosting over the chilled cake up to the edges of the pan. Cover again and chill for at least 3-1/2 hours before serving.
Quote of the Week:
“Let us never consider ourselves finished nurses … we must be learning all of our lives.”
~ Florence Nightingale, the founder of modern nursing, 1820-1910
