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  • Writer's pictureSt. Matthew's Blog

Non-fish Meatless Recipes to try this Lent

Do Episcopalians abstain from meat during Lent?

Episcopalians, like many other Christian denominations, observe Lent as a period of reflection, repentance, and preparation leading up to Easter. However, there is no universal rule or requirement for Episcopalians to give up meat during Lent.

The observance of Lenten practices can vary among individuals and congregations within the Episcopal Church. While some Episcopalians may choose to abstain from meat or adopt other forms of fasting as a spiritual discipline during Lent, others may focus on different forms of self-discipline, charitable activities, or prayer. The Episcopal Church tends to emphasize the personal nature of Lenten observances, allowing individuals the freedom to choose practices that deepen their spiritual journey. If you are choosing to abstain from meat and are lookin for non-fish options, or just want to try a few meatless Mondays - check out a few of these delicious meals below!

Slow Cooker Cheesy Broccoli Soup Recipe

Slow Cooker Cheesy Broccoli Soup Recipe

Caution: Highly Addictive! This soup is incredibly delicious, loaded with cheddar, and enhanced with ranch seasoning! It'll have everyone coming back for seconds! Utilizing frozen hash brown potatoes, cream of broccoli cheese soup, fresh broccoli florets, cream cheese, chicken broth, and cheddar cheese, this recipe is a breeze – simply toss everything into the slow cooker and let it work its magic.


  • 6-qt Slow Cooker

  • Chef Knives

  • Cutting Board

  • Rotary Cheese Grater


  • 1 (30 to 32-oz) bag frozen shredded hash browns

  • 3 (14.5-oz) cans chicken broth

  • 1 (10.5-oz) can broccoli cheese soup

  • 2 cups chopped fresh broccoli

  • 1 (1-oz) package ranch dressing mix

  • 2 cups shredded cheddar cheese

  • 1 (8-oz) package cream cheese


  1. In a 6-quart slow cooker, combine hash browns, chicken broth, broccoli cheese soup, chopped broccoli, ranch dressing mix, and the absence of bacon.

  2. Cover and cook on LOW for 8 hours.

  3. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted.


  • This recipe uses fresh broccoli. Adjust the size of the broccoli chunks based on personal preference.

  • Haven't tried with frozen broccoli, but it should work and save chopping time.

  • Opt for low-sodium or no-salt chicken broth; vegetable broth is a suitable substitute.

  • Adjust ranch seasoning to personal taste.

  • Philadelphia brand cream cheese is recommended for optimal melting. Use a whisk if incorporating proves challenging.

  • Enjoy the soup's texture as is, or use an immersion blender for a smoother consistency.

  • Adjust thickness by adding more chicken broth or heavy cream.

  • Stovetop option: Combine ingredients in a Dutch Oven or large soup pot, bring to a boil, then simmer until potatoes are tender. Add cream cheese and cheddar, stir until melted.

  • Store leftovers in an airtight container in the fridge and reheat in the microwave or on the stovetop.


Easy Garlic Parmesan Pasta

Quick and Flavorful Garlic Parmesan Pasta

A beloved family dinner in just 20 minutes! This recipe is a household favorite, featuring pasta noodles smothered in a luscious garlic parmesan white sauce.

Prep Time: 5 minutes

Cook Time: 15 minutes


  • 1 box (16 oz) large tube-shaped pasta (rigatoni, penne, ziti)

  • 3 tablespoons butter

  • 4 cloves garlic (minced/pressed, chopped from a jar, or garlic paste)

  • 3 tablespoons all-purpose flour

  • 1 cup reduced-sodium vegetable broth

  • 1 cup whole milk

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 2 teaspoons dried parsley

  • 1½ cups shredded parmesan cheese (grated from a wedge)


  1. Cook pasta according to package directions, adding salt to the boiling water for enhanced flavor.

  2. In a saucepan over medium heat, melt butter. Add garlic and cook for 30 seconds. Add flour, whisking for another 30 seconds until a thick paste forms.

  3. While whisking, slowly add broth, milk, salt, and pepper. Stir and cook until the mixture thickens (avoid boiling).

  4. Once thickened, remove from heat and add dried parsley and shredded parmesan cheese. Let melt, then stir to combine.

  5. Drain the pasta without rinsing and add the creamy sauce. Stir to combine. Serve!


  • Prepare ingredients before starting for efficiency.

  • Adjust parmesan cheese quantity for preference.

  • Various milk types can be used, but higher fat percentages yield faster thickening. Whole milk is recommended for taste, thickness, and speed.

  • Add cooked broccoli, carrots, or mushrooms for more flavor and nutrition!


Mexican Tortilla Casserole

Mexican Tortilla Casserole

An effortlessly prepared, vegetarian delight perfect for weeknight dinners or entertaining. Feel free to incorporate meat for a heartier option!

Prep Time: 10 minutes

Cook Time: 30 minutes


  • 1 tablespoon extra virgin olive oil

  • 1 large yellow onion, chopped

  • 1 medium garlic clove, minced

  • 1 teaspoon ground cumin

  • 1½ teaspoons chili powder

  • 1 (14-ounce) can fire-roasted diced tomatoes, drained, 1/4 cup juice reserved

  • ¼ cup tomato paste

  • 2 (15-ounce) cans black or pinto beans (or a mix), drained

  • 1½ cups frozen corn

  • 3 cups coarsely chopped fresh spinach (baby or regular will work)

  • Salt and ground black pepper

  • 8 corn tortillas

  • 2 cups Monterey Jack or cheddar cheese (both can be used)

  • Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa


  1. Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar-sized pan) with cooking spray.

  2. Heat the olive oil in a large skillet over medium-low heat. Add the onion, garlic, cumin, and chili powder. Stir until the onions are soft and the spices are fragrant (about 3-5 minutes).

  3. Add the tomatoes, reserved tomato juice, tomato paste, beans, corn, and spinach. Stir and cook for another minute or two until the spinach has wilted, and the corn has thawed. Season with salt and pepper to taste.

  4. Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading it evenly. Sprinkle with 1/2 cup of cheese. Repeat until all ingredients are used, finishing with cheese.

  5. Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.

  6. Serve with desired garnishes (highly recommended!).


Caprese Sandwich

Tomato and Mozzarella Caprese Sandwiches:


  • 6 slices buttermilk or sourdough sandwich bread

  • Approximately 1 tablespoon olive oil

  • 15 fresh basil leaves, rinsed

  • 2 firm-ripe tomatoes (about 8 oz. total), sliced 1/4 inch thick

  • 4 ounces fresh mozzarella cheese, sliced 1/4 inch thick

  • Salt and pepper


  1. Brush one side of each bread slice with olive oil. Arrange 3 slices, oil side down, on a 10- by 15-inch baking sheet. Layer evenly with basil leaves, tomato slices, and mozzarella slices. Sprinkle lightly with salt and pepper. Top with the remaining bread slices, oil side up.

  2. Broil the sandwiches 6 inches from heat, turning once, until the bread is golden brown and the cheese is melted, taking approximately 2 to 3 minutes in total. Serve immediately.



  • Add a drizzle of Balsamic Glaze or on the side for dipping (can be purchased in a bottle from Wegmans) for a delicious touch!


Freezer Friendly Bean and Cheese Burrito

Freezer-Friendly Bean and Cheese Burritos

Create these convenient bean and cheese freezer burritos for a speedy and budget-friendly meal. Makes 12 burritos.


  • Aluminum Foil

  • Gallon Freezer Bags


  • 12 burrito-sized tortillas

  • 2 cans refried beans

  • 2 cans Rotel tomatoes - your preferred spice level (do not drain)

  • 2 cups shredded cheddar cheese


  1. In a medium saucepot over low heat, mix beans, cheese, and undrained Rotel tomatoes until well combined and warmed. If a thicker filling is preferred, consider draining the Rotel.

  2. Cut 12 pieces of foil, each large enough to wrap a burrito, and stack them.

  3. Place a tortilla on top of the foil stack and add approximately 1/2 cup of filling to the center.

  4. Fold the tortilla into a burrito and wrap it with foil.

  5. Repeat steps 3 and 4 until all the filling is used.

  6. Place the burritos in labeled gallon freezer bags and freeze until ready to serve. Burritos can last up to 3 months in the freezer.


  • For serving, remove the foil from the frozen burrito and microwave for 2-3 minutes or until warmed throughout. Alternatively, you can cook it in a toaster oven at 350°F for 15 minutes or until the burrito is hot in the middle.

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