Tasty Recipes To Try During Lent!

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Whether you observe lent or not, there’s still plenty of great seasonal recipes to make this time of year. Here are three that we think will really knock your socks off!

Tomato and Spinach Hash Brown Pie

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Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 4 cups Alexia® Seasoned Yukon Select Hashed Browns
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, drained
  • 2 cups chopped baby spinach leaves
  • 1 cup Egg Beaters® Original
  • 1/4 cup reduced fat (2%) milk
  • 3/4 cup shredded Italian blend or mozzarella cheese
Directions
  1. Preheat oven to 375°F. Spray 9-inch glass pie plate and large skillet with cooking spray. Heat skillet over medium-high heat. Add hashed browns; cook 4 minutes or until hot, stirring occasionally. Remove from skillet and spread in pie plate; set aside.
  2. Wipe out skillet with paper towel. Add drained tomatoes and spinach; cook 3 minutes or until spinach wilts, stirring occasionally. Remove skillet from heat; set aside. Pour Egg Beaters and milk evenly over potatoes; top with tomato mixture and sprinkle with cheese.
  3. Bake 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

View the full recipe here!

Asian Tuna Lettuce Wraps

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Ingredients
  • 2 cans (5 oz each) chunk white tuna in water, drained
  • 1/2 cup matchstick-cut carrots (from 10-oz pkg)
  • 1/4 cup quartered sliced radishes
  • 1/4 cup sliced green onions
  • 1/4 cup La Choy® Sweet and Sour Sauce
  • 2 teaspoons La Choy® Soy Sauce
  • 8 leaves green leaf lettuce
Directions
  1. Mix tuna with all remaining ingredients, except lettuce, in medium bowl. Spoon 1/4 cup tuna mixture onto each lettuce leaf. Wrap leaf around filling to serve.

View the full recipe here!

 

Slow Cooker Mushroom Spinach Lasagna

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Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1 tablespoon olive oil
  • 1 pkg (8 oz each) fresh sliced mushrooms
  • 1 pkg (6 oz each) baby spinach leaves
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, un-drained
  • 2 cups Hunt’s® Tomato Sauce
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1 container (8 oz each) part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 teaspoon ground black pepper
  • 6 dry lasagna noodles, uncooked
  • 1-1/2 cups shredded Italian blend or mozzarella cheese, divided
Directions
  1. Spray inside of 4-quart slow cooker with cooking spray. Heat oil in large skillet over medium-high heat. Add mushrooms; cook 3 minutes, stirring occasionally. Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally. Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.
  2. Spread 3/4 cup sauce mixture over bottom of slow cooker. Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit. Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese. Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. Spoon remaining sauce mixture over noodles.
  3. Cover; cook on LOW 5 hours or until noodles are tender. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese. Cover; let stand 5 minutes or until cheese melts.

View the full recipe here!

 

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