Recipe of the Week: Meatless meals in Lent

Tomorrow is the first Friday of Lent, which means many observant Christians will forgo meats and poultry in remembrance of the 40 days Jesus spent in the desert praying and resisting temptation.
The solemn season of Lent ends on the Thursday before Easter and is followed by Good Friday, and finally, Easter’s joyous celebrations. In the meantime, the observant will be relying on eggs, milk, fish, grains, fruits, vegetables and plant-based proteins such as tofu to keep them nourished each Friday.
With so many options available, avoiding meat isn’t difficult, starting with longtime favorites such as macaroni and cheese, pizza, fish sticks, peanut butter, scrambled eggs (breakfast for dinner) and grilled cheese sandwiches with tomato soup. More grownup choices might be fish tacos, meatless chili, stir-fried tofu with vegetables, fish chowder, spaghetti with clam sauce or garlic and oil, fish and chips, omelets, lentil soup, eggplant parmigiana, spanakopita and salmon cakes.
The list goes on and on. With the growing popularity of vegetarianism, the number of recipes is endless.
When planning meatless meals, it’s good to start with dishes you know. Then move on to more elaborate options until you have a list of recipes you feel confident with. And it’s always fun to try something new. This meatless recipe for spinach burritos is from tasteofhome.com. It’s simple but flavorful with good helpings of protein and vegetables.

Spinach Burritos

½ cup chopped onion
2 garlic cloves, minced
2 teaspoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1. In a large skillet, sauté onion and garlic in butter until tender. Add spinach and pepper; cook for 2 to 3 minutes or until heated through.
2. Place about 3 tablespoonfuls off center on each tortilla; top with 1 tablespoon picante sauce and 2 tablespoons cheese. Fold sides and ends over filling and roll up.
3.  Place seam-side-down in a 13x9-inch baking dish coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350°F for 20 to 25 minutes or until sauce is bubbly and cheese is melted.

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