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A 7-Day Meal Plan During Lent

Rashanda CobbinsUpdated: Feb. 05, 2021

Need ideas on what to make for dinner during Lent this year? Use this meal plan any week during the Lenten season.

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Shrimp N Noodle Bowls Exps Sdam19 39890 C12 11 3b 5

Sunday: Shrimp ‘n’ Noodle Bowls

Here’s a quick meal that feels as if it came from a restaurant. Cooked shrimp, bagged slaw and bottled dressing reduce the time needed to get it on the table. —Mary Bergfeld, Eugene, Oregon
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Monday: Chicken with Florentine Sauce

Monday: Chicken with Florentine Sauce

Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it’s also fast to fix on busy weeknights! —Julie Fitzgerald, St Louis, Missouri
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Veggie Fajitas Exps Cimz19 25971 C01 10 4b 5

Tuesday: Veggie Fajitas

My husband prefers these to chicken or beef fajitas and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas
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Crescent Beef Casserole Exps Ft20 25067 F 0114 1 6

Wednesday: Crescent Beef Casserole

Have leftover tomato puree? Cover, refrigerate and use it as spaghetti sauce for the remainder of the week. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Ginger Pork Stir-FryTaste of Home

Thursday: Ginger Pork Stir-Fry

My recipe box is full of delicious pork recipes, but this fast-to-fix stir-fry really stands out from the rest. My family loves the citrus glaze that coats the tender pork and vegetables. Ginger, garlic and orange juice provide its terrific taste. —Jackie Hannahs, Cedar Springs, Michigan
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Friday: Sesame Salmon with Wasabi MayoTaste of Home

Friday: Sesame Salmon with Wasabi Mayo

I created this recipe to mimic the flavors of sushi. It’s remarkably simple and turns out well every time. —Carolyn Ketchum, Wakefield, Massachusetts
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Saturday: Easy Pesto Pizza

Saturday: Easy Pesto Pizza

Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.
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Find more 7-day meal plans here.

Originally Published: February 10, 2021

Rashanda Cobbins
Rashanda Cobbins
When Rashanda’s not tasting and perfecting Taste of Home’s recipes, you’ll find this food editor sifting through our recipe collection, curating digital content or tracking the latest culinary trends. While studying for her bachelor’s degree in culinary arts, Rashanda interned in Southern Living’s test kitchen and later spent nearly a decade developing recipes and food content at ConAgra Brands. In her spare time, she loves scoping out local farmers markets and having picnics in the park.

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