I am always looking for new meatless recipes to prepare during Lent. However, I usually end up using the same "stand by" ones I've been using for years. Here are two (one old and one new) that are pretty good.
Tomato Grits (Recipe courtesy Paula Deen)
2 cups water
1 1/4 cup milk
1 tsp salt
1 cup quick cooking grits
1/2 cup plus 1 tbsp butter
1/3 cup diced green onions
4 oz processed cheddar cheese, cubed (suggested: Velveeta)
1/4 tsp garlic powder
2 1/2 cups shredded cheddar cheese
1 (10 oz) can diced tomatoes and green chilies (suggested: Ro-Tel)
Preheat oven to 350. In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover and cook for 3 minutes. While stirring the grits, add the 1/2 cup butter and stir until the butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to the grits, stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2 inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
***Here in the South, we eat a lot of grits with seafood! I made this recipe last Friday night along with Fish sticks and a salad. There were NO leftovers!****
Eggplant, Zucchini & Tomato Casserole (recipe courtesy of Cooks.com)
1 medium eggplant
2 eggs, beaten
1 cup bread crumbs
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green pepper
1 medium zucchini, chopped
1 clove garlic, crushed
3 ripe tomatoes, skinned & chopped
1 tsp salt
1/4 tsp pepper
1 tbsp fresh basil
2 tbsp grated Parmesan cheese
1 (8 oz) Mozzarella cheese, thickly sliced
Cut eggplant into 1/2" slices. Dip in beaten egg then lightly in crumbs. Cook in 1/2 cup oil in skillet until browned and tender. Set aside. Saute onion, green pepper, zucchini and garlic in remaining oil until tender. Add tomatoes, salt, pepper and basil. Cook until liquid evaporates. Layer eggplant and tomato mixture in shallow casserole. Sprinkle with Parmesan cheese. Top with Mozzarella cheese. Bake at 350 for about 45 minutes or until bubbly.
***I made this last night for dinner....saving the leftovers for tomorrow. It turned out pretty good. Eggplant is one of my favorites. I don't think this recipe had enough liquid and so it seemed a little dry to me. Perhaps a little red wine added to the veges while sauteing would be good*****