A 7-Day Meal Plan During Lent

Rashanda CobbinsUpdated: Mar. 08, 2022

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 21

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

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 Tohas22 25971 Dr 04 06 8b 6

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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Taste of Home

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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Easy Ginger Pork Stir Fry Exps49473 Sd19999446a10 13 2b Rms 3

Thursday: Easy Ginger Pork Stir-Fry

An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly but tastes impressive. —Adeline Russell, Hartford, Wisconsin

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Sesame Salmon With Wasabi Mayo Exps Cimzw20 133013 E09 02 4b 4

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

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: December 31, 1969

Rashanda Cobbins

Rashanda is a former food editor for Taste of Home. 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.