No Meat? No Problem!


No Meat? No Problem!

So, what are you giving up for Lent? Do you still do that?

I give up “drive-throughs” and before you snicker and say I’m not doing much, give it a try. The first year I did it (before my weight loss surgery) I lost 10 pounds during Lent. How about that?

A wise person would have given them up for good but I’ve never boasted to be wise.

Ash Wednesday is February 13 this year and that begins a time of penance and reflection for Christians. It is also a day of fasting as is Good Friday, where you only eat one meal during the day.

Many Christians also abstain from eating meat on Ash Wednesday and all the Fridays before Easter. Folks solidly middle aged and older, like myself, remember when Catholics abstained from meat every Friday. That is why fish fry Friday is popular in the areas where there is a large Catholic population.

But short of attending one of the hundreds of fish fries throughout WNY it would be helpful to have a few meal plans in your recipe repertoire.

Stand by: tomato soup

Change up: tomato soup latte.

Soup: ladle hot soup into mug, froth milk and dollop on top.

Stand by: grilled cheese

Change up: grilled spaghetti sandwich

Sandwich: two pieces of Italian bread, butter, leftover spaghetti, two slices provolone cheese. Butter outside of bread. Layer one slice cheese, spaghetti, cheese and bread. Grill on heavy skillet, 2 minutes on first side, flip, cover then 2 minutes more.

Stand by: egg salad sandwich

Change up: sweet relish and roasted red pepper egg salad wrap

Wrap: smash a hard boiled egg in a bowl and mix with a teaspoon of mayo, a tablespoon of sweet pickle relish and a small spoon (1/8 – 1/4 tsp to taste) of horseradish. Heat both sides of the tortilla quickly on an ungreased skillet. Spread egg mixture on tortilla. Place one roasted red pepper on top. Fold the bottom quarter of the tortilla up. Turn the folded end to 9:00 then roll up with an open end at 3:00.

Stand by: pasta with marinara sauce

Change up: fusilli with tuna tomato sauce

This is a riff of my mom’s tuna sauce. Actually, she won’t recognize it…

Fusilli With Tuna And Tomato Sauce

Insert photo of bowl here

Servings: 4-6
Prep time: 0:15
Total time: 0:30
Categories: Fish & Seafood, Pasta


• 1 Tbsp Olive Oil
• 2 12oz cans Solid White Albacore Tuna in water, drained
• 1 28oz can low sodium Diced Tomatoes
• 1 16oz jar Chunky Salsa (heat according to preference)
• 1 3oz jar Capers, drained
• ½ c Yellow Raisins

• 1 lb Fusilli Pasta
• 1 Tbsp Olive Oil

• Parmesan Cheese


Fill a large pasta pot with cold water and bring to a boil.

Meanwhile, heat olive oil in a heavy large skillet on medium. Add tuna immediately and break up with wooden spoon. Heat through a few minutes then add tomatoes and salsa.

Bring to a simmer and add capers and raisins. Stir and cover. Lower heat to medium low stirring occasionally.

Cook pasta according to package directions. Drain and put into bowl. Add olive oil and stir gently. Add a little sauce to bowl then divide into bowls. Shave Parmesan cheese onto top.

Have a yummy day!