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21 Days of Worship and Prayer

Our fast is 24hrs a day from January 2nd to January 22nd, 2016.

Week 2: January 11th - 17

No Meats, No Sweets,

No Junk Food, No Fast Food

Zucchini "Crab" Cakes


  • 2 1/2 cups grated zucchini

  • 1 egg, beaten

  • 2 tablespoons butter, melted

  • 1 cup bread crumbs

  • 1/4 cup minced onion

  • 1 teaspoon Old Bay Seasoning TM

  • 1/4 cup all-purpose flour

  • 1/2 cup vegetable oil for frying

Cooking Instructions

  • In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

  • Shape mixture into patties. Dredge in flour.

  • In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.


Recipe credit

Portabello Parmesan


  • 8 portobello mushroom caps (about 1 pound)

  • Cooking spray

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon salt

  • 1 cup Basic Marinara

  • 1/2 cup (2 ounces) grated fresh Parmesan cheese


Cooking Instructions

  • Preheat broiler.

  • Remove brown gills from the undersides of portobello mushrooms using a spoon; discard gills. Place mushroom caps, undersides down, on a baking sheet coated with cooking spray. Broil for 5 minutes.

  • Turn mushroom caps over; sprinkle evenly with black pepper and salt. Top each cap with 2 tablespoons Basic Marinara and 1 tablespoon grated Parmesan cheese. Broil 3 minutes or until cheese melts.


Recipe courtesy Food Network

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Snack Ideas

  • Fruit and LOTS of it!

  • Wheat Thins - They have lots of great flavors like sun dried tomato basil, chili cheese & zesty salsa

  • Peanut Butter & Banana sandwiches

  • Guacamole

  • A hand full of dried nuts, like peanuts, pecans, walnuts and pistachio's.  Almonds, give you energy!

  • Celery topped with peanut butter

  • A green apple and a few ounces of cheddar cheese

  • 2 Hard boiled eggs

  • Plain Greek Yogurt, topped with fruit like bananas or mandarin oranges (in natural juice) or strawberries

  • Fruit smoothies

  • Humus & Pita Chips (Roasted red pepper flavor is amazing!)

  • Mini Rice Cakes topped with cream cheese, then topped with a few pieces of fruit like a banana, strawberries, bluberries or kiwi

Black Bean and Cheese Enchiladas with Rachero Sauce


  • 2 dried ancho chiles, stemmed and seeded

    2 cups water

    2 teaspoons olive oil

    1 cup chopped yellow onion

    5 garlic cloves, sliced

    1/4 teaspoon kosher salt

    2 cups organic vegetable broth

    2 tablespoons chopped fresh oregano

    2 tablespoons no-salt-added tomato paste

    1/2 teaspoon ground cumin

    1 tablespoon fresh lime juice

    1/8 teaspoon ground red pepper

    1 (15-ounce) can black beans, rinsed and drained

    2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese, divided

Cooking Instructions

  • Preheat oven to 400°

  • Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.

  • Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.

  • Pour onion mixture into a blender; add chiles and reserved liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.

  • Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream


Recipe credit


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