By now, you may be searching for just one more fish-type dish to make this Lenten season.  If so, these recipes may hold some interest.

It isn't as difficult today to cover the distance on the countdown to the celebration of the Easter feast as it was when all days of Lent were meatless. For those mealtimes, think potato soup, tuna salad, eggs and ever-reliable cheese -- lots and lots of cheese, done up 40 ways from Sunday.

The strata has all the earmarks of brunch, but partnered with a refreshing tossed salad and nice white wine or iced tea, it says, "light dinner." Employing whole-grain croutons, fat-free half and half or 1 percent milk, reduced-fat cheese and liquid egg substitute can truly lighten it.

I noticed on the shelf that Egg Beaters brand egg substitute has recently stirred a touch of yolk into their basic mixture for extra flavor and body, labeling the package as "yolk added" Egg Beaters.

A taste favorite here at Chez G is the shrimp pizza, made easy with a ready crust and a frozen scampi. The scampi comes complete with all the garlic, butter and herbs of "from-scratch" minus the labor and gathering of ingredients. I'm impressed with the SeaPak brand's quality, especially in their new crab cakes.   

Here's a bonus idea for the packaged scampi. Shrimp-topped baked potatoes. Bake your potatoes as usual; split and fluff with fork. You may add butter, sour cream, salt and pepper, etc., if desired, but leave potato in the shell. This isn't a twice-baked deal. Prepare scampi according to package directions while your potato bakes; spoon shrimp and sauce over the split potato. An optional final flourish is to top with shredded Italian blend cheese and broil just to melt cheese. Serve immediately.

Seafood Strata

Makes 9 servings

 2 cups seasoned croutons, divided

 2 cups cooked shrimp, crabmeat or 14-ounce can salmon, drained, flaked, divided

 2 cups shredded Swiss, Gruyere, white Cheddar or any favorite cheese, divided

 4 eggs

 2 cups half and half

 1/2 teaspoon Worcestershire sauce

 1/2 teaspoon dried dill weed

 1/2 teaspoon lemon pepper

 1/2 teaspoon instant minced onion

 1/2 teaspoon Old Bay seafood seasoning

 1/2 teaspoon dry mustard

 1/4 teaspoon salt

  Chopped fresh parsley

  Paprika

In 1-quart oblong dish or 8-inch square baking dish, arrange 1 cup croutons. Sprinkle with 1 cup seafood and 1 cup cheese; repeat layers of remaining croutons, seafood and cheese.  In bowl, whisk eggs, cream, Worcestershire and all seasonings except parsley and paprika; pour evenly over layers in baking dish. Sprinkle top with desired amount of parsley and paprika.  Bake uncovered at 350° 40 to 50 minutes or just until center is set.  Let stand 5 minutes before cutting.     

NUTRITION INFORMATION:  (1/9 recipe) 260 calories; 140 calories from fat; 16 grams fat; 9 grams saturated fat; 195 milligrams cholesterol; 350 milligrams sodium; 9 grams carbohydrates; zero grams fiber; 18 grams protein.

Shrimp and Veggie Pizza

Makes 8 servings

 1/2 cup sliced onion

 1/2 cup sliced fresh mushrooms

 3 fresh asparagus spears, trimmed, cut in 2-inch lengths on diagonal

 1 12-ounce box frozen SeaPak Shrimp Scampi

 1 Boboli thin pizza crust

 1 1/2 cups shredded Italian blend cheese

Saute onion, mushrooms and asparagus in little olive oil or skillet sprayed with cooking spray until tender. In another skillet, prepare frozen scampi according to package directions for skillet stovetop cooking. Place pizza crust on 12-inch pizza pan. Brush crust with generous coating of liquid from the cooked shrimp. Arrange shrimp, onion, mushrooms and asparagus evenly over crust; top with cheese. (You will have a little shrimp sauce left, unless you choose to spoon it over the shrimp). Bake at 425° 8 minutes or until heated through and cheese melts. Serve hot.

NOTE: Veggies may be changed to your liking (peppers, broccoli, squash, fresh spinach leaves, for example). For spicy, shake on crushed red pepper flakes or sauté hot peppers in the veggie mix.

E-mail Judy Grigoraci at ...@suddenlink.net.