Lenten Menu Planning (Meatless Meals)

Lent begins on Wednesday, which means meatless Fridays for the next 7 weeks in our Catholic family. I try to prepare meatless dinners year-round, but don't think about it very carefully for lunch. So for Lent, I require extra planning...and will actually make Mr. B a lunch on Fridays because he specifically requested my help reminding him not to eat meat on Fridays this year. 
Breakfast:We don't usually eat meat at breakfast, so I don't see this one being a big deal, but we'll opt for:Spinach SmoothiesOatmealToast or Bagels 
Lunches:Salads (my favorites are Spring Greens topped with Cottage Cheese, Red Bell Pepper, Red Onion, Avocado and Red Wine Vinegar...yum!)Grilled Cheese SandwichesAlmond Butter and Jelly Sandwiches
And on the plan for this year's Lenten Dinners:

Baked Maple SalmonPesto PastaClam Pizza NightShrimp ScampiChuck's Favorite Mac & CheeseLemon and Butter Tilapia
Other Options for Meatless Meals:

• Pizza Night's always a favorite. Our very favorite is a Mediterranean Homemade Pizza: Pesto, feta cheese, artichoke hearts, roma tomatoes, oregano and mozzarella. 
• Salmon Salad
• Meatless Spaghetti, Garlic Bread and Caesar Salad
• Any spinach or vegetarian Ravioli or Lasagna

Any other favorite meatless meals you want to share? I'm always on the lookout for new options - Lent or not.

Meal Planning (and a Shrimp Scampi Recipe)

Since there was so much interest in our $250 a month grocery budget, I thought I'd share my meal plan for this week.  You can check out my personal grocery shopping rules here and my meal planning technique and last week's meal plan here. 

Wednesday - Leftovers

Thursday - Chicken Pot Pie

Friday -Spinach Lasagna (new recipe, I'm giving Lasagna another go)

Saturday - Leftovers

Sunday - Shrimp Scampi (shrimp is on sale this week).  I use a recipe from the Joy of Cooking that I love because it calls for ZERO butter.  And because it's delish.  Here it is:

• 1/2 cup Olive Oil
• 2 T minced garlic
• 1 1/2 to 2 pounds large shrimp, peeled and deveined
• 1/4 cup minced parsley
• 1 T fresh lemon juice

In a big skillet heat olive oil and cook garlic over very low heat until garlic is golden - 10 minutes.  Don't skimp on the time here, it's important.  Toss your shrimpys in the skillet and cook until they are pink on the bottom, turn over and add parsley.  Cook about 5 minutes.  Serve over rice pilaf or pasta and top with lemon juice.

Monday - Leftovers

Tuesday -  Homemade Chicken Fingers and sweet potato fries

So that's what we'll be eating over the next week.  The spinach lasagna's a new recipe, everything else is tried, tested and Mr. B approved.  Is this something you guys want me to post every Wednesday for a couple weeks, or are two weeks worth of meals enough to give you an idea of what we do? Thoughts?