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Lent-Friendly Meal Ideas

Every year I start off Lent strong, keeping up with my fastings pretty well. I try to not make my fastings known, but sometimes the smaller things - like my chocolate intake, I let Coach or my coworkers know so we can keep each other accountable. Most of mine, though, I hold close to my heart.

Anywho! One of the things I truly struggle with is creating meal ideas for Ash Wednesday and Friday's during Lent. We're not big seafood eaters, so this is a struggle for me. And with Coach being, well, a coach these meals need to be pretty filling (AKA - we're not those folks who can have salads for dinner). 
I can generally come up with a few ideas, but it gets repetitive quickly and next thing you know I've taken a bite out of a cheeseburger come Friday - week 3. I've spent the last few days looking online for Lenten Meals and have found some really awesome ones, even ones with ONLY vegetable *gasp* that look amazing! Most of our friends partake in Lent and so I thought I could help by sharing my findings!
The first thing I stumbled upon was this gem. Rachel Ray dedicated a whole post to Lenten recipes! She even has three pancake recipes for Shrove Tuesday, including one for Apple Flapjacks!!! There's one recipe on there that I literally cannot wait to try out called Leeky Linguine with Shrimp. Find the recipe below!
I also found a Tomato and Broccoli pizza recipe I'm dying to try! I found it on this cute blog! I've also put that recipe below!
I hope I have helped make eating a home a little easier for the coming weeks! Please feel free to comment with your favorite recipes also!!

Leeky Linguine with Shrimp

Leeky Linguine with Shrimp
Rachel Ray's Leeky Linguine with Shrimp
1 pound large shrimp, shelled and deveined
1/4 cup extra virgin olive oil (EVOO)
1 tablespoon grated lemon peel
2 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
Salt and black pepper
1 pound fresh linguine
4 leeks, trimmed, halved lengthwise, thinly sliced crosswise and washed
1/2 cup dry white wine or vermouth
1/3 cup finely chopped flat leaf parsley (a generous handful)

In a bowl, toss the shrimp with 2 tablespoons of the EVOO, the lemon peel, garlic and crushed red pepper; season with salt and black pepper.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 5 minutes.
While the pasta is working, in a large skillet, heat the remaining 2 tablespoons EVOO, about two turns of the pan, over medium-high heat. Add the leeks, season with salt and black pepper and cook until wilted, about 5 minutes. Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan.
Add the pasta to the skillet; season with salt and black pepper. Add the parsley and toss.
Tomato & Broccoli White Pizza

Pizza Dough
Mozzarella Cheese
2 Garlic Cloves, minced
Olive Oil
Tomato, diced or sliced

Preheat oven to 410*F.
Toss tomato, broccoli, spices, & 1 clove garlic in bowl
Brush pizza dough lightly with olive oil
Cover with Mozzarella cheese
Top with veggie mixture
Top with remaining minced garlic
Bake for 10-15 minutes until cheese is golden brown


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