.

I’m looking to share more frugal living resources here on the site, so if you have a favorite, please share it in the comments!

Video Link

Through his amazing ministry and this wonderful new book, Father Leo Patalinghug has cooked up the perfect recipe for a fun, faith-filled and delicious family life.  This book is packed not only with delectable meals any family can prepare, but also with thought provoking commentary to get conversations flowing around your dinner table.  You’ll enjoy Father Leo’s culinary treats, his spiritual inspiration, and the great wit and good cheer with which he draws friends and family closer together to celebrate life, love and great food.

Here’s a brief description of this book:

In Grace Before Meals: Recipes and Inspiration for Family Meals and Family Life, Father Leo Patalinghug (yes, the same Father Leo who defeated Bobby Flay on Throwdown!) helps you make family meals a way of life. Combining more than 30 simple but delicious recipes related to personal milestones, family holidays, and faith observances, along with scriptural references and short essays offering wisdom on faith, values, and family togetherness, Father Leo shows that mealtime is the perfect setting for discussing the major issues all families face. In fact, research shows that frequent family dinners can reduce many risks facing children, including drug and alcohol abuse, teen pregnancy, depression, eating disorders, and poor academic performance. These are meals that nourish body and spirit.

Father Leo and his publisher have kindly donated five copies of this book as a giveaway for our CatholicMom.com readers.  To enter, simply leave a comment below telling us what you think about the importance of family dinners.  Five winners will be randomly selected. To enter, leave a comment on this post by midnight on August 14, 2010.  The giveaway will end on August 14, 2010.

Order Grace Before Meals: Recipes and Inspiration for Family Meals and Family Life and support CatholicMom.com with your purchase.

Update: Our lucky winners are Scott(#1), Chinwe (#13), Mary (#23), Sharon (#54) and Barb (#73). Your prizes will be sent soon.  Take a look at our other CatholicMom.com contests for more great chances to win!

Please briefly introduce yourself and your family.

Hi, my name is Marian Frentz and I am a wife to my wonderful husband Mike and a mother to our four beautiful grown girls.  Our youngest just graduated from college and we are preparing for weddings so there’s no end to the excitement that exists in our home. My husband and I were born in the same hospital and delivered by the same doctor though we didn’t meet until 20 years later when we both attended Catholic University in Washington D.C. together. We have been married for 32 years. Our oldest is 31.  Yes, nine months and five days after we got married, God blessed us with our first little miracle. I was born in the “Marian year of the Church” in the month of May, so the Blessed Mother has played a big role in my life, constantly drawing me to her Son.  We belong to a wonderful church family, St. Mary of the Mills in Laurel, Maryland where I run a Catholic women’s program called TASTE that is helping women learn more about Jesus and the Church He founded.  You can check out our website  www.tasteprogram.com to find more information about the program. If you are in the area please come by and see us.  We meet September through May on Thursday mornings from 9 a.m. – 11:30 a.m. (with Confessions following the lecture!)

Please give an introduction and history of the TASTE Program.

The TASTE Program (Taste And See Take …Eat) meets weekly to help women fall completely in love with Jesus and the Church He founded.  Every Thursday (the day Jesus instituted the priesthood) we come together to learn the Truths of our Faith.  Our speakers are by invitation only and are chosen for their orthodox teaching and zeal for the Lord.  Women from 28 different parishes come from the Washington, Baltimore and Wilmington dioceses.  We began the program in 2007 and have grown steadily each year.  Our mission is to empower women to really know and understand their Faith as well as to nurture our priests.  We have spiritually adopted priests and also pray for our priests during the program.  Many fruits have come from the program. Several moms now attend daily Mass and many have become catechists.  It’s a place to come and know you are being taught the truth and it encourages women to share their Faith with others.

Can you tell our readers a bit about your Recipes for Life Catholic Family Cookbook?  How was the cookbook compiled and what motivated the project?

Before our first year ended, a few of us got together and discussed ways to make money so that the program could expand and enable us to bring in speakers and pay them some sort of stipend.  We tossed around a few ideas and came up with collecting some recipes and making a TASTE cookbook.  We presented the idea to all the women and everyone including some of our priests and speakers started turning in recipes.  As we were collecting the recipes, the wife of one of our speakers said she thought we should make the cookbook really Catholic and put some saints in it.  We contacted the cookbook publishers and couldn’t find anyone willing to put text into the cookbook.  They wanted recipes only.  As I was surfing the net I did find one publisher in Ohio that advertised that you could put up to 70 photographs into your cookbook.  We contacted them and began a wonderful friendship. She was Catholic and loved the idea.  We weren’t held to our 70 picture cap and she just encouraged us all the way. Our first printing was just for our group and parish but we sold out in a few days so we printed more and still sold out.  After the third printing Cookbook Kathy as we fondly call her said, “I think we need to think about getting serious and taking this to the next level.”  We spent the entire summer editing, changing out, adding and just making it very special.  I think the final product is something that could actually change the way families make dinner and it helps make the Faith more integrated with your day-to-day life.  It’s definitely a labor of love!

What makes this book unique and different from other family cookbooks?

The Catholic Family Cookbook contains over 80 Saint biographies with recipes associated with each saint.  There are many others recipes too, over 300 total! Following each saint bio there are motivational tips to help moms and dads teach their little ones how to imitate that particular saint’s virtue.  The recipes vary, for instance, one saint was not very liked because she was so different as she was deformed but she won over the town’s people and they came to love her. It’s paired with a spinach ball recipe. Spinach is a vegetable not particularly liked by children but this recipe is delicious.   St. Jerome, who usually is depicted with a lion, took a thorn out of its paw, so there is a recipe called  Jerome’s  Lion Claws made from simple crescent rolls and a few added ingredients with a toothpick stuck inside the claw. The kids get to pull it out before they eat theirs.  There are suggestions on how to become a saint, the process of canonization, a “get connected” page and Eucharistic quotes sprinkled throughout.  The book is chocked full of goodness!  Many books seem to try and hide that they’re Catholic and cater to the more general “Christian” audience but this cookbook is totally Catholic. Even the cover with Mary looking at Jesus in the Monstrance and the mom looking at her child in the same way just jumps off the page and shows that the Eucharist is the center of Catholicism.

What type of feedback have you received from families using the cookbook?

Moms are constantly coming up to me to thank our group for such a fantastic cookbook.  Not only are the recipes delicious but the concepts are so wholesome and good.  One suggestion is to designate a special night as “Saint’s Night” at your house and get a bowl that you only use for that occasion.  When you get it down the kids will all know that they will get to help while you teach them about a particular saint.  They have a mission.  Watch as they ask for St. John Bosco’s Chicken Pot Pie or St. Agatha’s Carrot Cake.

Actual comments made:

“This cookbook has changed the way we make dinner. Thank you!” ~Mary

“I purchased one out of obligation but was shocked to find my son curled up in a chair reading it…Wow!” ~Jennifer

“I gave one to my sister to encourage her to live her faith more fully.” ~Kathy

“We have a copy on our coffee table and pick it up after dinner to read.” ~Sister in a convent

“I was given one as a Christmas present by my daughter in Maryland and decide to sell them at my Church in Illinois. Please send 60 copies!” ~Margaret

What are your plans for the proceeds you receive from the cookbook?

Our initial plans are to cover our expenses and fund the program.  We have a responsibility to evangelize so we are offering these cookbooks at a very low cost to help Catholic schools and parish groups earn money.  They make the money and we get the satisfaction of knowing we are trying to do God’s work as mothers and provide a resource for families to draw closer to heaven.  There is just such awesomeness to our Faith! You can also order individual copies online at www.catholicfamilycookbook.com or check with your local Catholic bookstore and they can order them for you.

I noted that you have a fundraising program affiliated with the cookbook.  Can you please explain this to our readers?

The fundraising program allows Catholic schools and parish groups to obtain cookbooks at wholesale prices and sell them to earn money for their school or group.  We make very little off each book so that the profits can make a big difference for their school or group.  Not only will parents get something that lasts instead of consumable wrapping paper, candy bars, pizza or popcorn, but they will also be able to see a difference the cookbook has on their family.  Children grow up so fast and having them grow up with the saints and have our big brothers and sisters in Faith as role models will shape their character and mold them into good Catholic Christians.

For more information please go to our website www.catholicfamilycookbook.com or email sales@catholicfamilycookbook.com

What advice would you give to other parishes and diocese who might like to emulate your TASTE Program?

If you are interested in starting a TASTE Program in your diocese please contact us. TASTE is completely run by volunteers who are on fire for their Faith. E-mail  marian@tasteprogram.com

Are there any closing thoughts you might like to share with our readers?

Our Catholic Faith is a treasure.  We are so blessed to belong to the true Church, the one Jesus founded over 2000 years ago. Children are a gift and lent to us for a very short period of time.  Don’t waste precious time.  Allow them to help.  Let them crack eggs, use a separate bowl so you can pick the eggshells out, but let them cook.  Teach them and they will come back when they’re grown and remember the time you took to be patient with them. So what if they spill a little milk… it gives them confidence and helps their coordination.  It shows them that mom and dad believe in them, and that God has given to them the ability to make a difference. Nurture their Faith and spend time building excitement over what saint they’ll pick to have dinner with each week. Encourage them to make decisions as well as compromise on what others want too.  You might also learn a thing or two while teaching them!

For information on our new cookbook Recipes for Life: A Catholic Family Cookbook please go to: www.catholicfamilycookbook.com

Sample Recipes:

Today’s recipe is shared by Pat Padley, co-host of the terrific In Between Sunday’s podcast.

Nordstrom’s Bistro Cafe Tomato Basil Soup
Serves 12 to 14

Fr. Leo of Grace Before Meals suggests the following alteration to this recipe to make it meatless for Lent:  “May I suggest replacing the chicken stock with vegetable stock.  Using  a splash or two of soy sauce will give a similar depth as chicken broth.”

1/3 cup olive oil

5 carrots, peeled and chopped

1 large yellow onion, chopped

1 T fresh basil sliced

2 -28 oz cans diced Italian style tomatoes in puree

3 -32 oz boxes chicken broth (12.25 cups)

1 cup half and half

1 cup heavy cream

Kosher salt to taste

Freshly ground black pepper to taste

In a 6 to 8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil, and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree and the broth, and bring to just a boil. Reduce the hear to low and simmer, uncovered, for 20 minutes to blend the flavors.  Remove from the heat. Working in batches, puree the soup in a blender or food processor fitted with a metal blade.  Return the pureed soup to the saucepan, add the cream and place over medium heat. Warm until heated through.  Season to taste with salt and pepper. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately.

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s recipe is shared by Jeff Young, The Catholic Foodie, who says, “Excellent and simple recipe for banana bread. Just smelling this in the oven will cause you to reach for the butter! YUM!”

Paul’s Banana Bread

Ingredients

1. 3 ripe mashed bananas
2. 1 cup sugar
3. 1 egg
4. 1 1/2 cup flour
5. 1/4 cup melted butter
6. 1 tsp. baking soda
7. 1 tsp. salt

Directions

1. Mash bananas
2. Stir in other ingredients.
3. Pour into a greased regular-sized bread pan. Bake in a 325 degree oven for 1 hour.

(You could also use 3 smaller bread pans and bake in a 325 degree oven for 45 minutes.)

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s recipe is shared by Paul Camarata, host of The Saint Cast.

Fresh Basil Creamy Pesto Recipe

INGREDIENTS

2 cups fresh basil leaves, packed (~ 60 or so leaves)

1 cup freshly grated Parmesan-Reggiano

1/2 cup extra virgin olive oil

1/3 cup pine nuts

2 medium sized garlic cloves, minced

butter, 4 tbsp

half and half – 3 cups

Salt and freshly ground black pepper to taste

Special equipment needed: A food processor

METHOD

1 Combine the basil in with the pine nuts, minced garlic, and olive oil and pulse a few times in a food processor. May need to divide the ingredients into 2 batches for even chopping in food processor.

2  Stop to scrape down the sides of the food processor with a rubber spatula. Add ½ cup grated parmesan cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

3 Melt butter in saucepan, gently heat up pesto mixture, adding in half and half slowly and whisking while heating up.  Heat gently until thickening.

Poor over 1 pound cooked spaghetti or linguine.  Toss ½ cup grated parmesan over pasta and sauce.

N.B.  If you have an abundance of Basil in the spring/summer months, you can pick the leaves and make up the pesto mixture (minus the cheese) and freeze in packets.  It keeps well.

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s recipe is shared by Patrick Denny of the wonderful Verbum Domini podcast.  Patrick shares, “This is my FAVORITE low calorie (and meatless) recipe.  Believe it or not, it tastes fantastic.  Just don’t cook it down too “dry”. I like to leave it a bit wet as the moisture will disappear much faster than a standard alfredo sauce.  Perhaps add a bit more milk?”

Fettuccine Alfredo Recipe
(From Cooking Light)

1 Tablespoon Margarine
2 small cloves garlic, minced
1 Tablespoon all-purpose flour
1-1/3 cups skim milk
2 Tablespoons light cream cheese
1-1/4 cups (2-1/2 ounces) grated
Parmesan cheese, divided
4 cups hot cooked fettuccine,
cooked without salt or fat
2 teaspoons chopped parsley
Fresh ground pepper

Melt margarine in a saucepan over medium heat.  Add garlic; sauté 1 minute.  Stir in flour.  Gradually add milk, stirring with a wire wisk until blended; cook 8 minutes or until thickened and bubbly (but not too thick), stirring constantly.  Stir in cream cheese, cook 2 minutes.
Add 1 cup Parmesan cheese, stirring constantly until it melts.  Pour over hot cooked fettuccine; toss well to coat.  Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper.

Yield: 4 servings (serving size: 1 cup)

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s recipe was shared by our fabulous chef, Jeff Young of The Catholic Foodie.

You’re not going to believe how good these things are. Really. I mean that. Whew, I’m getting hungry just thinking about them!

Oysters. Those ugly little things that, once opened, yield such soft delicious goodness. They bite too. Well, the cocktail sauce that Char and I prepare and use when eating raw oysters… that bites. But it is oh-so-good.

Next to raw oysters, these are our favorites. Char-grilled oysters. You’ve got to try them to believe it!

INGREDIENTS

* 4 sticks of butter
* 4 or 5 cloves of garlic, minced (or crushed & beaten in a mortar & pestle)
* Raw oysters – Lots of ‘em. You can get them un-schucked in a sack, or shucked in a bucket filled with oyster liquor. How many? Well, that’s up to you. The more you get, though, the more of the other ingredients you need to have on hand.
* Fresh ground black pepper – to taste
* Tabasco or Crystal Hot Sauce – to taste
* About 1/4 to 1/2 cup of Parmesan Cheese (we love lots on our oysters!)
* 1/4 cup fresh chopped parsley
* 12 oyster shell halves or a metal muffin pan

DIRECTIONS

1. Make a sauce with the butter, minced garlic, and the black pepper in a sauce pan over medium-low heat. Cook only until the butter is melted and starts to bubble. Cut the heat and remove. We also add Tabasco or Crystal Hot Sauce to the pan while cooking. Add it to taste.
2. Fire up the grill. Heat to about 350 – 375.
3. Put oyster shells or muffin pan on the grill and spoon some of the garlic-butter sauce, just enough to coat the bottom of the shells / pan.
4. Add oysters to the shells / pan (if you are using a muffin pan you can add two (or three, depending on size) oysters in each cup. Spoon a bit more garlic-butter sauce over the oysters, careful not to cover completely.
5. Sprinkle Parmesan cheese over each oyster. It could be just a pinch (but we like lots!). Then sprinkle a bit of the chopped parsley on the oysters.
6. Grill for about 3 to 5 minutes. You are looking for the oysters to curl around the edges and “puff up” a bit.
7. Serve immediately!

I must confess that we often stand around the grill with our little seafood forks and attack the oysters as soon as they are ready. Those yummy little oysters often never make it to the plate! If desired, you could serve these is small, individual-sized glass bowls.

And then… Bon appetit! Enjoy!

Today’s meatless recipe was shared by Pat Gohn of the wonderful Among Women Podcast.  Pat shares, “This makes a great simple lunch, or side dish with soup, etc.”

3 cups of diced zucchini, skin included
1 cup Bisquick
1/2 cup Parmesan cheese
1/2 cup chopped onion
1/2 tsp. salt, pepper,
(Italian options: add ½ tsp oregano plus 2 tbsp. parsley)
1/2 c. oil
1cup of shredded sharp or mild cheddar cheese
4 eggs

Mix all ingredients and place in a grease cassarole dish, about 8×8 or 9×9.

Bake at 350 degrees, about 40-45 minutes.  Test with knife inserted at center.  Center should be firm and dry.

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s meatless recipe was shared by Mary DeTurris Poust, author of The Complete Idiot’s Guide to the Catholic Catechism, over on her wonderful blog last week.  Enjoy!

1 bunch broccoli rabe (rapini), rinsed
6 sun-dried tomatoes, rehydrated in boiling water, drained and chopped in slices
1 8-ounce container of baby bella mushrooms, sliced
1 15-ounce can of cannellini beans, rinse and drained
4 garlic cloves, thinly sliced
2 Tbsp. extra virgin olive oil
salt and pepper to taste
1/2 cup pignolis (pine nuts), toasted (optional)
1 pound rotelle pasta (or ziti, rigatoni, whatever you like)

Bring pasta water to boil. Rinse broccoli rabe and blanch in boiling pasta water for four minutes. Lift broccoli rabe from water with handheld strainer, reserving pasta water in pot. Drain broccoli rabe and cut into bite-size pieces. Reserve. Keep pasta water boiling, and throw in pasta.

Meanwhile, in a saute pan, heat olive oil and saute garlic until it begins to sizzle. Add mushrooms and sundried tomatoes and saute for two or three minutes. Add cannellini beans and saute for two minutes. Add broccoli rabe and heat for a few minutes so the flavors can marry. If it begins to dry out, ladle in some pasta water to keep it moist. Add salt and pepper to taste.

When pasta is al dente, drain and place in serving bowl. Pour broccoli rabe-tomato-bean mixture over the top. If needed, ladle in more pasta water so the pasta is not too dry.

Serve with grated parmesan cheese (if you’re not eating vegan), crushed red pepper and toasted pine nuts (if using). Note: To toast pine nuts, shake them in a dry skillet for a few minutes until fragrant but not brown.

We served our dinner with Italian bread and a side salad heavy on the arugula and “fixed” with olive oil and vinegar.

Mary says, “Delish! This dish is definitely a keeper. Remember, if you don’t have the exact ingredients, don’t be afraid to improvise. Use broccoli instead of broccoli rabe, or even kale. The best thing about this kind of pasta dinner is that you can change it up or use up whatever you have in the fridge and come up with something that looks and takes like it came from an elegant restaurant. Mangia!”

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s meatless recipe was shared by Dana, who says, “This works great for kids or folks who don’t care for peas.”

Kid Friendly Tuna Casserole

Approximately ½ package of medium egg noodles, cooked and drained
1 can of light tuna in water, well drained
2 cans of cream of mushroom or cream of celery soup
1 can of milk
1 11 oz can of whole kernel corn -OR- 8 oz of frozen corn (doesn’t need to be thawed)
Crushed potato chips

While the noodles are cooking, crush enough potato chips (plain corn flakes will work in a pinch) to top the casserole. Make sure the chips are coarsely crushed and not crumbs when you are done.

In a mixing bowl, combine all the ingredients and mix well. You may add a little salt and pepper to your taste, but the canned soup will provide plenty of sodium. Pour mixture into a large baking dish or casserole. Top with a thin layer of potato chips so that all the casserole is covered. Bake in a 350 degree oven for 40 to 50 minutes, or until bubbles come through the chips. Serve with rolls/bread and a tossed salad with plenty of cold milk.

The potato chip topping adds a little zest while keeping the top noodles from drying out and getting hard while baking. Using two cans of soup with one can of milk makes for a nice, creamy texture that is very palatable to children. When it isn’t Lent, I also use cream of chicken soup. Actually, I use whatever is in the pantry – if I have one can of mushroom and one of celery or chicken, I use one of each, etc.

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s recipe was contributed by Alice Di Gioia, author of

Mediterranean Pasta
from 30 Days of Easy Entrees for the Single Vegetarian, www.alicedigioia.com

¾ cup (uncooked) Penne pasta
½ cup, about 12-14 Grape tomatoes
about 10 Cracked green olives – tip: pitted green olives can be substituted for cracked green olives
2 teaspoons Olive oil
4-5 medium fresh Basil leaves
¼ cup Feta cheese, crumbled
freshly ground Black Pepper to taste

1. Boil about 1quart of cold water in a sauce pan.  Add the penne and set a timer for 9 minutes for al dente.

2. While the pasta is cooking, cut the grape tomatoes in ½ lengthwise.  Place on a serving plate.

3. Drain the cracked green olives and rinse with cold water.  Add about10 to the serving plate with the tomatoes.

4. Drain the pasta and then return to the pan. Add the olive oil and toss to coat.

5. Place the penne on the serving plate and gently mix with the olives and tomatoes. Sprinkle feta cheese over the penne mixture then season with black pepper. Tear the basil leaves onto the mixture and serve.

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s recipe is shared by Eva E. who shared, “My family enjoys this soup as their fasting meal every Friday during Lent.”

Lenten Friday Vegetable Soup

Ingredients
1/4 cup olive oil
1 large leeks, washed and thinly sliced (or 2 small)
1 onion, diced
1 stalk celery chopped (optional my son doesn’t care for celery so I leave it out)
2 carrots, sliced

3 cups canned diced tomatoes (I use the one with basil)
2 boxes of Vegetable Both
2 potatoes, peeled and diced
1 cup diced squash (zucchini or yellow squash)
1/2 cup orzo or alphabet  pasta
Salt and pepper

Directions
In a stock pot heat the olive oil. When hot, add onion, leeks, celery & carrots.  Cover and simmer until tender.  Add the tomatoes and broth; bring to a boil and simmer uncovered until the vegetables are tender. Season with salt and pepper to taste. Add potatoes, squash and pasta, cover and simmer for 20-25 minutes or until all the ingredients are tender.

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s recipe was shared by Father Robert Reed of the CatholicTV Network.

Spaghetti Aglio Olio

-1 pound Barilla regular spaghetti
-9 tablespoons extra virgin olive oil
-3 fresh garlic cloves
-1 dried peperoncino (if possible; if not hot pepper from the spice rack)

In a large flat pan add the 9 tablespoons olive oil and the 3 garlic cloves.  Begin to heat the oil on medium low heat.  As the oil heats, cut the cloves into very small pieces using a fork and small sharp knife.  Crush the single peperoncino into the oil (or add two pinches of bottled hot pepper).  Allow the oil to heat for a few minutes until garlic pieces begin to turn golden, just slightly toasted.

Meanwhile, in large pot of boiling, salted water, cook pasta about 7 minutes, or until “al dente.” Drain the pasta completely and put back in the empty pot.  Add the heated oil, toss vigorously and transfer onto a serving plate.

Enjoy immediately.

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s recipe contributor says of this tasty dish, “To be eaten as a main dish. However, they would also make a nice side dish to go along with  some vegetarian Falafel burgers.”

Oven-baked chips with garlic and rosemary

Ingredients
1 kg large potatoes
1 bulb garlic
olive oil
salt and freshly ground black pepper
some sprigs fresh rosemary

Cover a baking tray with olive oil and place it in the oven. Preheat it to 230 degrees C. Peel the potatoes, then thickly cut them into chips. Parboil for about ten minutes in salted water.
In the meantime peel the garlic and cut the gloves into halves. Remove the leaves from the rosemary and bash them up in the mortar. It might me less strenuous just to chop them. Use a chopping knife for that job.

Bake in the preheated oven for about half an our, until the chips are crispy and golden.

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s recipe was shared by Christy J. (daughter of Maria J. of Secrets of Farmville Fame), who shares, “Here’s something my brother really likes and is so simple to make. It’s a perfect match for David’s tomato soup.”

Grown-Up Grilled Cheese Sammich

sliced bread (any kind–you can be all traditional and use Wonder Bread, but I like the all-grain that is tasty and has texture)
slices of cheese (I’ve used plain ole yellow american, but muenster, and provolone are good too!)
half a small onion, sliced thin
2 tsp butter

Grill onion in butter on medium heat until soft. Remove from pan. Place slice of bread in pan, layer cheese, onions, and cheese, and add top slice of bread.

Toast bread over medium heat. When bread is cooked to your liking (I like it golden brown, a little on the crispier side) turn over and repeat. You might want to add a little more butter so it doesn’t stick.

Sandwich is done when the cheese is melted and the bread is toasted to your liking. That’s it — so easy. Clean up isn’t so bad, either.

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com

Today’s meatless recipe comes courtesy of Steve Nelson, SQPN Executive Director and Host of On the U. 

Steve’s Simple Veggie Stew

2 cans of tomato soup, prepared according to the label.  (Probably feeds 4 people, I guess)
Add 1 chopped yellow squash
Add 1 chopped zucchini
Add 1/2 of a chopped white onion  (adjust according to preferences)
Add 2 chopped red potatoes  (I like mine mostly peeled)
Add 2 chopped carrots (about the same amount as a yellow squash)
Add 1/2 tsp of basil
Add 1/2 tsp of oregano

Simmer at least until the potatoes are cooked.  Serve with some garlic croutons and you’re all set!

That’s about it.  I usually chop things into about 1/2 pieces because I’m lazy and I’m afraid of my chopping skills.  That makes it more like a chunky stew, but it you’re a whiz at chopping you might like something more elegant.

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com.

Today’s recipe was shared by Rachel V who shares, “This recipe was a great hit with kids and adults at our church’s Soup and Stations every Friday during Lent last year. Offers a healthy (and pretty colorful) update on traditional mac and cheese for Lent.”

Surprise Macaroni and Cheese Stew

2-3 large sweet potatoes peeled and sliced for quick cooking
2-3 large carrots peeled and sliced for quick cooking
1 large onion peeled and chopped
1 stick celery chopped
2 cloves garlic
1 10oz bar of extra sharp cheddar grated
1 lb box of pasta of choice cooked according to package directions(we prefer whole wheat elbows, but feel free to use any bite-size shapes of your choice)
1 1lb package of mixed vegetables with lima beans (mixed vegetables are colorful, but feel free to use any frozen vegetables you like)
1 can dark red kidney beans, drained and rinsed
1 cup whole milk or cream
Dash of nutmeg if desired
Salt and Pepper to taste

Place sweet potato, carrot, celery, onion, garlic in a large pot and cover with water. Cook until tender. Drain, saving the broth.
Place 1/2 of the cooked vegetables in a blender while still hot (be careful as hot food in a blender with cover will expand!) and puree, adding 1/2 of the milk and some of the broth from cooking until thick and creamy consistency is reached (consistency should be like melted ice cream). Pour into slow cooker or large pot and repeat with remaining milk and vegetables.

Stir in nutmeg, grated cheese, frozen vegetables, beans. Heat until cheese melts and vegetables are tender. Add noodles, salt, and pepper. Add more of the vegetable broth to adjust consistency as desired. Enjoy.

Do you have a meatless recipe to share?  Comment below or email Lisa@CatholicMom.com.