Start of the season

Our family always looks for opportunities to celebrate, and this week we have two reasons to party. First, my dad is turning 80 this weekend. Raising six children and working hard at everything he ever attempted are certainly reasons to plan a party. The same day as dad's party, our daughter will be turning 11 years old. She is lively and all about projects. When she starts a project, she gives it her all until it is finished. Just being a sweet little girl is reason to celebrate her life. What a great way to spend a weekend.

For those who celebrate Ash Wednesday and the Lenten season, meatless and fish recipes will be in order for the weeks ahead as we approach Easter in March. Even if you do not observe Lent, you may still find these recipes worthy of clipping and using. All of these recipes are child-friendly and would be a big hit.

Quick Quesadilla Pockets

1 tablespoon canola oil

1 large red bell pepper, finely diced (about 1 1/2 cups)

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1 1/2 cups frozen corn kernels, thawed

1 (15 1/2-ounce) can pinto beans, drained and rinsed

1/2 cup salsa

2 cups shredded reduced-fat Mexican blend or cheddar cheese

Six to eight 8-inch flour tortillas

1 (2 1/4-ounce) can sliced black olives, drained, optional

1/2 cup reduced-fat sour cream, optional

Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the peppers, chili powder and onion powder and cook until the peppers are tender, about 5 minutes. Preheat the oven to 400 degrees. Add the corn, beans, salsa and 1 1/2 cups of the cheese to the skillet and cook until the mixture is heated through and the cheese is melted, about 2 minutes. To assemble the quesadillas, arrange the mixture evenly over half of each tortilla. Fold over and press down gently. Place each on the prepared baking sheet. Sprinkle the remaining cheese and olives as desired over the tortillas. Bake until the cheese melts and the tortillas become crisp on the outside, about 10 minutes. Cut into quarters and serve. Top with sour cream as desired.

A-Plus Alphabet Soup

2 cups all-natural chicken broth or vegetable broth

1 1/2 cups water

1 (8-ounce) can tomato sauce

4 ounces dried alphabet pasta (about 3/4 cup)

1 1/2 cups frozen mixed vegetables, thawed

1 (7 3/4-ounce) can chickpeas, drained and rinsed

1/4 cup grated Parmesan cheese, optional

Add the broth, water and tomato sauce to a medium saucepan and stir to combine. Cover and bring to a boil. Add the pasta, vegetables and chickpeas. Boil gently, uncovered, until the pasta is done, 6 to 8 minutes. Stir occasionally. Serve in individual bowls and top with Parmesan cheese as desired.

Tuna Cakes with Corn

2 (6-ounce) cans solid white, water-packed tuna, drained and flaked

3/4 cup shredded reduced-fat Cheddar cheese

3/4 cup dried breadcrumbs, divided

2/3 cup frozen corn kernels, thawed

1/3 cup light canola mayonnaise

1 large egg, beaten

1 tablespoon canola oil

Combine the tuna, cheese, 1/4 cup breadcrumbs, corn, mayonnaise and egg in a medium bowl and mix until blended. Shape the mixture into 8 patties and coat with the remaining 1/2 cup breadcrumbs. Heat half the oil in a large nonstick skillet over medium heat. Cook the patties until golden brown, 5 minutes. Add the remaining oil, flip the patties and cook an additional 4 to 5 minutes.

Stuffed Manicotti

8 manicotti noodles

16 ounces soft tofu

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 teaspoon freshly minced basil

2 teaspoon minced garlic

1/3 cup minced parsley

1/4 teaspoon white pepper

1/4 teaspoon salt

3 cups Italian red sauce

Parsley or basil for garnish

Preheat oven to 375 degrees. Cook pasta until cooked but not too soft. Rinse in cold water and set aside, being careful not to let the manicotti touch and stick together. In a large bowl, mix the tofu, oregano, thyme, basil, garlic, parsley, white pepper and salt.

Mix together and stuff the manicotti with the mixture. Arrange in a baking dish, pour the sauce over all, and bake for about 30 minutes. Garnish and serve.

Salmon Quesadillas

2 cloves of minced garlic

1 teaspoon oil

1 can (14 3/4-ounce) salmon, drained

1 to 2 teaspoons basil

1/2 teaspoon pepper

Butter or margarine

8 8-inch flour tortillas

2 cups (8 ounces) shredded cheese (1 cup mozzarella, 1/2 cup cheddar, 1/2 cup Colby)

In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Take salmon mixture off heat and add cheese, stirring just to mix it together. Spread butter or margarine over one side of tortillas. Place 4 tortillas, buttered side down, on a hot griddle. Place 1/4 of the salmon mixture onto each tortilla then top with another, buttered side up. (Just like you would make a grilled-cheese sandwich.) Cook on low until lightly brown, then flip over, and cook until lightly brown.

Cut into wedges and serve with shredded lettuce topped with tomatoes or salsa and sour cream or guacamole and refried beans.

Spinach Stuffed Shells

2 tablespoon salad oil

1 small onion, chopped

1 (28-ounce) can tomatoes

1 (6-ounce) can tomato paste

2 teaspoon brown sugar

1 teaspoon oregano

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 (10-ounce) packages frozen creamed spinach in boil-safe bag

1 (16-ounce) container ricotta cheese

1 (8-ounce) package mozzarella cheese, shredded

Pasta shells

In 3 quart saucepan, over medium heat, cook onion in hot oil until tender, stirring often.

Add tomatoes with their liquid, tomato paste, brown sugar, oregano, salt and pepper, stirring to break up tomatoes. Cook over high heat to boiling. Reduce heat, cover and simmer 20 minutes to blend flavors. Prepare shells as label directs and drain. Prepare creamed spinach as label directs. Pour into large bowl and cool slightly. Stir in ricotta and mozzarella cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Fill each cooked shell with about 1 tablespoon cheese mixture. Preheat oven to 350 degrees. Spoon sauce evenly into 14-by-10-inch roasting pan. Arrange filled shells in sauce. Cover roasting pan with foil. Bake 30 minutes or until hot and bubbly.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.