This is way more a sacrifice for me.....

LaVitaBella

My husband is giving up meat for lent.  Thanks, honey.  I can't wait to figure out all the meatless dishes I can cook for six weeks.  Fridays alone are hard enough.  He always sticks to his stuff he gives up, too.  I told him that was fine as long as he is responsible for making his own meals when I want real food.

Sarahmun

So he basically just picked your sacrifice too...you will have to make them LOL! Unless...u are evil and make meat for you and the baby ( HEEE HEE HEE insert evil laugh here)

I see a lot of pasta in your future!  

 

EricaD521

veggie soups and grilled cheese, mac-n-cheese, omlettes, pizza and peanut butter & jelly sandwiches for aaaaaaaaaallllllll of Lent. bless you child, bless you.

 

you could give up cooking for Lent

debfife

EricaD521:

you could give up cooking for Lent

that's what i would do. Not that I have a problem with no meat, but my husband has never cooked a meal so anything cooking related, I'd have a HUGE issue with.  

Mc_Newlywed

EricaD521:

you could give up cooking for Lent

Love this idea!  No cooking.  Perfect! 

TARAnj

I see a lot of tuna, eggs, casseroles, pasta, soy burgers in your future! LOL   good luck!!!  I

randp

Here is a good recipe if you/he like beans.  i make this ~2x per month:

Black Beans and Rice

from My Kitchen Cafe (www.melskitchencafe.com)

 

*Serves 4-6

 

4 teaspoons olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cup low-sodium chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground pepper to taste

 

4-5 cups hot, cooked white or brown rice

 

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

 

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.