No Meat? No Problem! 5 Recipes to Get You Through Lent

Ingredients:

1 quart vegetable oil

12 to 16 corn tortillas

1 cup all-purpose flour

2 teaspoons salt

1 cup beer (not dark)

1 pound cod fillet, cut into 3- by 1-inch strips

Accompaniments: shredded lettuce, sour cream, avocado slices, chopped or sliced radish, red or green salsa, and lime wedges

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Not feeling the fried fish? Get this healthy fish taco recipe that uses grilled tilapia and cabbage.

Ingredients:

1 (9-ounce) package refrigerated fettuccine

1 pound peeled and deveined medium shrimp

2 green onions, chopped

2 garlic cloves, minced

2 teaspoons olive oil

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

1/3 cup half-and-half

3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

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(Add broccoli or sun-dried tomatoes for more flavor!)

Ingredients:

1 can (15 ounce) low-sodium black beans, rinsed and drained

3/4 cup corn, thawed if frozen

1/2 red bell pepper, cut into 1/4-inch dice

1/4 cup whole-wheat breadcrumbs

1/4 cup chopped fresh cilantro

3 large egg whites, lightly beaten

1 tablespoon chopped chipotle chile in adobo

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1 tablespoon plus 1 teaspoon olive oil, divided

8 cups baby spinach

Pinch of nutmeg

1/2 avocado, mashed

1/3 cup reduced-fat sour cream

1 teaspoon fresh lime juice

4 whole-wheat hamburger buns, split

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Ingredients:

2 medium eggplants, each cut in half lengthwise (about 2 pounds)

Cooking spray

1 (1-ounce) slice white bread

1 teaspoon extravirgin olive oil

1 1/2 cups finely chopped onion

1 1/4 cups finely chopped red bell pepper

1 cup finely chopped seeded plum tomato

1 teaspoon chopped fresh or 1/4 teaspoon dried oregano

2 garlic cloves, minced

3/4 cup (3 ounces) crumbled feta cheese

1/4 cup chopped fresh flat-leaf parsley

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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Dough:

3/4 cup warm (105-115°F) water

2 1/2 tsp (1 package) dry yeast

1 tsp honey

1 1/3 cups bread flour

1 cup semolina flour

1/4 tsp salt

Vegetable oil for coating

Cornmeal for sprinkling (optional)

Topping:

1 Tbsp extra-virgin olive oil

1 Tbsp chopped fresh basil

1 tsp chopped fresh oregano

1 clove garlic, minced

Freshly ground pepper

1 cup tomato purée

4 plum (Roma) tomatoes, sliced

4 1/4 oz part-skim mozzarella, thinly sliced

1/4 cup grated Parmesan

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