7 Quick Takes Charla Ink Slingers Lent Meatless Fridays Recipes


7 Quick Takes: Meatless Meals
Part of the Catholic family’s dilemma every Lent is what to eat on Fridays. There are some who stay faithful to no meat every Friday throughout the year, but most need some great ideas to feed the family without breaking the bank and without being too extravagant, because, after all, it is supposed to be sacrificial. In my part of the country, we are landlocked, so seafood is kind of a delicacy and quite a splurge, to be honest. We also get overwhelmed with pasta dishes during this season, so here are some easy and faithful recipes of alternatives to fish and pasta for those Friday night dinners.
We present:

LENTIL Sloppy Joes

(AKA: “Snobby Joes”) I got this recipe from a fellow “Sista.” My beef eaters at home like these more than traditional ground beef sloppy joes.


• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 1 small onion, chopped
Sauté chopped celery, garlic, and onions until soft and add to quinoa before cooking. Make quinoa according to package, using vegetable broth instead of water.
• 1 medium onion sliced
• 1 red pepper
• 1 green pepper
• 1 C snap peas
• 1 C sliced mushrooms
• 1 can sliced water chestnuts
In a separate pan, sauté all vegetables until soft and cooked through. Serve over a bed of quinoa.


This is an easy one. Served with some beer bread, it makes a hearty meal.

• 1 ½ C red lentils, rinsed
• 2 celery stalks
• ½ chopped onion
• 2 minced garlic cloves (optional)
• 1 medium carrot, peeled and chopped
• 1 tsp oregano (or to taste)
• ½ C brown rice
• ½ cup chopped fresh parsley
• 1 cup chopped tomatoes
• 10 C vegetable stock
• Salt and pepper

Combine all ingredients in a large stockpot. Bring to a boil; reduce heat to low, cover, and simmer for 45 minutes or until lentils are soft. Super easy and really good. It pairs well with most soups and stews.

• 3C SIFTED flour (make sure it is sifted or it’ll be a brick)
• 3 tsp baking powder

• 1tsp salt
• ¼ C sugar
• 1 ½ C (12oz) beer
Mix together and place in greased loaf pan. Pour ¼ – ½ C melted butter on top. Bake at 375° for 1 hour


This one is for mushroom lovers. It is a tasty meal or good as a side dish.
• 2T Olive oil
• 2 cloves of chopped garlic
• 12-16 ounces fresh baby spinach
• 1½ C Sliced baby portabella mushrooms
• 1½ C Sliced white mushrooms
• 1C fresh chopped tomatoes
• 3T balsamic vinegar
Sauté all ingredients together until soft and fully cooked; toss with balsamic vinegar, and serve on a bed of white or brown rice.


You can follow this recipe or make your own regular lasagna recipe, using sliced zucchini instead of lasagna noodles, minus the meat. Link found here.


My mom used to make stuffed bell peppers when I was growing up, but this recipe is a variation without ground beef; feta cheese gives it a kick. Feel free to omit the green onions or sauté regular onions until very soft; then add them. My kids are opposed to onions, so I quite often do this in most recipes.


Lentils can be used in place of ground beef in many recipes, and this is one of them. I do not use the “adobo sauce,” salsa is a good substitute. Link found here.

There you have it. Good ideas for meatless dinners that do not involve seafood or pasta. We hope this makes your Fridays during Lent a little more interesting.
May your Lenten season bear fruit in your spirit and your journey bring you closer to our Lord.

For more Quick Takes, check out Conversion Diary.

Meatless Fridays Recipes

Waldorf Salad

I have a bit of a confession to make: I have never actually eaten this. But don’t fear, I’m not going to send you in to your kitchen to prepare something that tastes like sticks dipped in mud. I have made this for my husband many times, and he assures me that it’s a recipe that needs to be shared! It’s crisp, sweet, and a perfectly filling salad! (Or so I’ve heard!) I don’t like yogurt, which is the reason I haven’t enjoyed this dish before, but if you like that creamy goodness then I definitely suggest you try this salad!

Since my husband is the only one eating this I usually only make half the recipe. It gets him 2 decent sized servings. It doesn’t stay fresh for a super long time, so if you’re only making this for yourself then I suggest only making half.

 Here are the ingredients:

1. 2 cups of cooked brown rice, cooled

2. 2 cups of cubed, golden delicious apples. (This is about 2 apples)

3. ½ cup of celery, halved and chopped

4. ¼ cup chopped onions, pushed through a garlic press

Note: Alright, I know this sounds strange. But I don’t like chunks of raw onions so I press it through a garlic press. If you don’t have a garlic press, then try to just chop the onions as small as you can. The onions add a lot of flavor but are best really small so you don’t get a chunk of onion in your mouth!

5. 1 bag of mixed walnut and dried cranberries – about 1 cup

Note: I like to use the mixed bag, usually a, “salad topper” bag for this recipe. It usually has more flavor than just plain walnuts and plain dried cranberries. (You know, they coat it with sugar and all that good stuff.) But, if you don’t have a bag then use ½ cup of chopped walnuts, and ½ cup of dried cranberries. I sometimes like to candy the walnuts if I remember to beforehand! 

6. ½ tablespoon lemon juice

7. ½ tablespoon lime juice

8. ½ cup mayonnaise

9. ¾ cup vanilla yogurt

Here’s how you make it:

1. Make the rice and set aside.

Note: I almost always forget to make the rice ahead of time, so I make it and stick it in the freezer to cool down faster. You do NOT want to mix everything together if the rice is still warm. It will cause the yogurt/mayonnaise mixture to become warm and melt a little. Yuck.

2. Chop apples (don’t peel) and toss with lemon and lime juices in a medium bowl.

3. Add celery, onion, walnuts, cranberries and rice. Mix well.

4. In a separate bowl, mix together mayonnaise and yogurt until well blended.

5. Stir in yogurt mixture to the other ingredients until well mixed.

6. Serve over fresh salad greens… or don’t! It’s good either way.


BirgitJ Domestic Church Ink Slingers Lent Liturgical Year Meatless Fridays Recipes

Meatless Fridays: Quick 3 Ingredient Meal



Hmmmm…it’s Friday and the troops are hungry, but I’ve simply been too busy to worry about that…that is until the rumbling bellies distracted me from other matters!

I need a quick solution and have three ingredients:
  • Frozen ravioli – generic from Walmart
  • Pasta sauce – large from Sam’s
  • Parmesan cheese – yep, the green shaker type – the hard block for grating is waiting for a more glamorous meal.



This is going to be quick and simple!

  •  Pour enough sauce to cover the bottom of an 8 x 13 pan.
  • Layer in the ravioli and pour on remaining sauce.




Evenly sprinkle any spices you usually use to ‘enhance’ jar sauce. (OK, I know that’s more than three items but I’m not counting optional ingredients.) No need to mix…I said it was simple!



I used:

  • Pepper
  • Minced garlic (Tones)
  • Italian Spices (Tones)
  • A bit of brown sugar (it reduces acidity from the tomatoes)



 Sprinkle on the Parmesan cheese.

A quick taste, to make sure it’s ‘top chef’ fixin’s. Cover with aluminum foil and it’s off to a pre-heated 350 degree oven for 40 minutes.



Bless us, oh Lord, and these Thy gifts,

Which we are about to receive,

From Thy Bounty,

Through Christ, Our Lord.



Domestic Church Hannah Ink Slingers Lent Liturgical Year Meatless Fridays Recipes

Fantastic Fish Tacos

These tacos were inspired by a meal with a very good friend at a BJ’s Restaurant Brewhouse in Indiana.  They are delicious!  I owe my sister-in-law thanks for introducing my husband and me to fish tacos.  She made a version using frozen battered fish a special sauce and traditional taco toppings like lettuce and tomatoes.  Those tacos opened the door for this recipe since we had tried and enjoyed his sister’s, my husband was more than willing to try my variation on the theme.

I made these for the first time almost two years ago and they have been a recurring player on our household menu ever since.  That says a lot as I’m not one to repeat recipes – much to my husband’s dismay!

For this dinner you will need these ingredients:

1/2 head cabbage, shredded
1 large carrot, shredded
3/4 cup mayonnaise
2-4 tablespoons chipotles in adobo (start with less, add more to taste. It can get spicy!)

4 fish fillets (white fleshed like cod or tilapia)
1 cup flour
1 tablespoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup oil (I use palm or expeller pressed coconut as they are abe to withstand the heat)

flour tortillas

Optional ingredients include thinly sliced green onion, avocado, and wedges of lime.



Combine the ingredients for the coleslaw. I will sometimes add a little water (about a tablespoon) if the mixture seems too dry. This can be made up to 3 days in advance and kept in the fridge.

Mix all of the dry ingredients together either on a plate or in a shallow container. Heat the oil in a pan to 350 (quick tip: oil is up to heat when the end of a spoon is placed in the oil and starts bubbling within 30 seconds.) Dredge the fish in the flour mixture and fry until golden brown on either side. Place on paper towels to drain and on to a cookie sheet in a heated oven to keep warm.

Chop the fish into slices and then construct your taco: fish, coleslaw and if you’ve opted for the fancy fixin’s now is the time to add the sliced onion, avocado and a squeeze of lime.  Grab a napkin and a cold beer (unless you’re pregnant like me at which point you can look longingly at your husband’s beer and have yourself a littel club soda).  Enjoy!