Five Peanut Free Recipes For Lent

 

www.cobornsblog.com - Peanut-Free Zone with Wanda
Wanda

With the challenges that we have in our home regarding food, the season of Lent adds one more challenge. Now we avoid meat on Ash Wednesday and the six Fridays that follow. Really, this just requires more planning and juggling. We typically don’t go out to very many of the wonderful fish fry events put on by restaurants, churches and VFW/Legions. While they are great feasts, to us there is a potential risk we are unwilling to take.

My son recently fell in love with fish and shrimp, so that helps to keep things new. It also opens up more foods options for us. Before Lent, typically we pick out seven recipes to make over the season of Lent. Here are five of them. I hope you enjoy them as much as we do!

 

The first my kids refer to as Grandpa’s Fish. It is the easiest recipe I have ever made and it is by far the children’s favorite.

Peanut-Free Grandpa's Fish Recipe - www.cobornsblog.com

Grandpa's Fish
Author: 
Recipe type: Main Dish
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6-8 Tilapia Filets, thawed and rinsed
  • 2 Tbls Smude’s Sunflower seed Oil
  • to taste - Lawry’s Season Salt
Instructions
  1. Pre-heat oven to 350.
  2. Coat a 13 x 9 Pyrex pan with oil.
  3. Arrange fillets side by side in pan.
  4. Sprinkle Lawry’s Season salt on (don’t over do it).
  5. Bake at 350 degrees Fahrenheit for 8 minutes.
  6. Remove from oven and flip filets.
  7. Sprinkle Lawry’s Season salt on (don’t over do it).
  8. Return to oven and continue baking until fillets flake apart easily (approximately 8 more minutes).

Notes
Serve with salad and vegetable of choice.

The second is one my 6 year old son really enjoys. I just chop the veggies very small and he doesn’t even notice them!Peanut-Free Macaroni Salad with Tuna Twist Recipe - www.cobornsblog.com
Macaroni Salad with a Tuna Twist
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 (16 ounce) package Elbow Macaroni
  • ½ large Red Onion, chopped
  • 1 Green Bell, chopped
  • ½ cup Fresh Parsley, finely chopped
  • 2 stalks Celery, chopped
  • ¼ cup Carrots, grated
  • 3 (6oz.) cans Tuna, drained
  • 1 cup Mayonnaise
  • ¼ cup Distilled White Vinegar
  • ⅔ cup Sugar
  • 2½ tablespoons Yellow Mustard prepared
  • 1½ teaspoons Salt
  • ½ teaspoon Black Pepper, ground
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta, and cook until al dente, 8 to 10 minutes.
  3. Drain pasta, but do not rinse.
  4. Let stand 5 minutes.
  5. While pasta is cooking, combine the onion, bell pepper, parsley, celery, carrots, and tuna in a large bowl.
  6. To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl.
  7. Add dressing to the tuna and vegetable mixture.
  8. Add the pasta and toss gently to blend all ingredients.
Notes
Chill at least 4 hours before serving.

The third is one of the adult favorites. Salmon is high in omega 3s and has a very rich flavor. The Cream Cheese Sauce just adds a nice smoothness to the salmon. Sometimes we add a little Sriracha sauce to the sauce for added spice.Skillet Salmon with Cream Cheese Sauce - www.cobornsblog.com
Skillet Salmon with Cream Cheese Sauce
Author: 
Recipe type: Main Dish
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 (4 ounce) Salmon Fillets
  • to taste, Pepper, freshly ground
  • 1 cup Fat-Free Milk
  • ½ cup Cream Cheese
  • 2 tablespoons Fresh Dill, chopped
  • 4 Sprigs of Parsley
Instructions
  1. Heat large skillet sprayed with cooking spray on medium-high heat.
  2. Add fish; cook 7 minutes on each side or until fish flakes easily with fork.
  3. Season with ground pepper to taste.
  4. Remove from skillet; cover to keep warm.
  5. In a small skillet, add milk and reduced-fat cream cheese to skillet; cook and stir until cream cheese is completely melted and mixture is well blended.
  6. Stir in dill.
  7. Return fish to skillet.
  8. Cook 2 min. or until heated through.
  9. Top with cream cheese sauce.
  10. Garnish with parsley.
Notes
Serve over balanced spinach.

The fourth is my middle child’s favorite (I think she likes tater tots). This is a take on the typical tator tot casserole. Instead of beef we use tuna. It has a creamy taste and reminds me of tuna noodle casserole a little. Very tasty and very easy to put together.Peanut-Free Tuna Tater Tot Casserole - www.cobornsblog.com
Tuna Tater Tot Caserole
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 4 (6oz.) cans Tuna, drained
  • ½ Onion, chopped
  • 2 cups Frozen Peas (or vegetables of your choice)
  • 2 (14.5 ounce) cans Cream of Mushroom Soup
  • 1 (32 ounce) bag Frozen Tater Tots
Instructions
  1. Preheat oven to 375ºF.
  2. Spray 9x13 glass baking dish with cooking spray.
  3. Spread tuna into bottom of pan, covering entire bottom, gently tamping tuna down. Sprinkle with chopped onions.
  4. Layer frozen peas (or vegetables of your choice) as next layer.
  5. Cover with the soup, straight from the can, carefully spreading with spatula to cover entirely.
  6. Layer tater tots on top, covering entire top with tots.
  7. Bake at 375ºF for 1 hour, or until tater tots are crisp and browned.

My all time favorite is Broiled Tilapia Parmesan. I cannot get enough of it. It is super fast and easy. I usually have frozen tilapia in my freezer and the longest part of this dish is thawing the fillets and making the side dishes. The cooking time is around 10 minutes!Peanut-Free Broiled Tilapia Parmesan - www.cobornsblog.com
Broiled Tilapia Parmesan
Author: 
Recipe type: Main Dish
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ cup Parmesan cheese
  • ⅛ cup Butter, softened
  • 3 tablespoons Mayonnaise
  • 2 tablespoons Fresh Lemon Juice
  • ¼ teaspoon Dried Basil
  • ¼ teaspoon Black Pepper, ground
  • ⅛ teaspoon Onion Powder
  • 2 pounds Tilapia Fillets, thawed
Instructions
  1. Preheat your oven's broiler.
  2. Grease a broiling pan or line pan with aluminum foil.
  3. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice.
  4. Season with dried basil, pepper and onion powder.
  5. Mix well and set aside.
  6. Arrange fillets in a single layer on the prepared pan.
  7. Broil a few inches from the heat for 2 to 3 minutes.
  8. Flip the fillets over and broil for a couple more minutes.
  9. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.
  10. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

 

-Wanda
Graphic Designer
Coborn’s, Inc

Click Here for more blog articles written by Wanda

Peanut-Free Zone with Wanda - www.cobornsblog.com

Leave a comment