As we head into our second week of Lent, we have more recipes from Rhianna Cenci, retail dietitian at the ShopRite of Brodheadsville.

We tried the first offering, Southwestern Sweet Potato Chowder, and let me tell you, it's good.I love sweet potatoes, so this was one I definitely wanted to make. My husband, on the other hand, is not a fan, not even of those ooey-gooey-covered-in-sugar-and-melted-butter versions that grace the Thanksgiving table.Surprisingly, he tried this chowder, and he loved it.I wasn't quite sure what to expect. Seeing the word "chowder" I immediately thought of something thick and decadent. It's not. It's more like vegetable soup, and the southwestern spiciness gives it a rich, amped up flavor.This is definitely on our list of recipes to make again. Not only that, but with the help of those sinus-clearing jalapenos, this might even replace the old standard chicken soup the next time one of us has a head cold.Southwestern Sweet Potato ChowderServes 6Prep time: 20 minutes; Cook time: 40 minutes1 tablespoon canola oil1 medium onion, chopped2 celery stalks, thinly sliced2 garlic cloves, minced1-2 tablespoons chopped, pickled jalapeno slices1 can (14.5 oz.) no-salt-added fire-roasted diced tomatoes, undrained2 medium sweet potatoes, peeled and cut into 1/2-inch pieces1 can (14 oz.) hominy, drained4 cups low-sodium vegetable or chicken broth1 cup 1 percent low-fat milk3 green onions, thinly slicedIn a large heavy-bottomed pot, heat oil over medium-high heat. Add onion, celery, garlic, and jalapenos; cook and stir 5 minutes or until softened. Stir in tomatoes, sweet potatoes, hominy and broth; bring to boiling. Reduce heat, simmer 25 minutes.Stir in milk, and pepper to taste; simmer 10 minutes more or until heated through and sweet potatoes are tender. Do not boil. Ladle into soup bowls, top with green onions, and serve.Mushroom-Barley SoupServes 6Prep time: 20 minutes; Cook time: 40 minutes1 Tbsp. olive oil1.5 cups celery, sliced1.5 cups carrots, sliced1.25 cups onion, diced1 pound fresh mushrooms, sliced1 garlic clove, minced4 cups unsalted or low-sodium vegetable stock3 tablespoons tomato pasteThree-quarter cup quick-cooking barley3 tablespoons fresh parsley, choppedIn a large heavy-bottomed pot, heat oil over medium-high heat. Add celery, carrots, and onion; cook and stir 3 minutes. Add mushrooms and garlic; cook and stir 3 minutes.Stir in stock, 1 cup water, tomato paste, and pepper to taste; bring to boiling. Stir in barley. Reduce heat to low; cover and simmer 30 minutes or until barley is tender. Stir in parsley, and serve.Lentil and Garden Vegetable SoupServes 8Prep time: 15 minutes; Cook time: 40 minutes1 tablespoon olive oil6 medium carrots, peeled and thinly sliced (1.5 cups)1 small onion, coarsely chopped1 red bell pepper, seeded and coarsely chopped1 teaspoon minced fresh garlic1 teaspoon no-salt-added Italian seasoning1 can (14.5 ounce) Hunt's fire-roasted diced tomatoes, undrained1 (16-ounce) package lentils, rinsed and drained6 cups low-sodium vegetable brothIn a large heavy-bottomed pot heat oil over medium heat. Add carrots, onion, bell pepper, garlic and seasoning; cook and stir 5 minutes or until vegetables are softened. Add tomatoes; cook and stir 2 minutes.Add lentils and broth; bring to boiling. Reduce heat to low; simmer 30-35 minutes or until lentils are tender. Season with pepper to taste. Ladle into soup bowls, and serve.Bean and Vegetable CouscousServes 4Prep time: 20 minutes; Cook time: 25 minutes5.5 cups low-sodium vegetable broth2.5 cups carrot sticks1 cup green beans, trimmed and cutHalf cup red bell pepper, thinly sliced1 cup whole-grain couscous1 can (15 ounce) chick peas (garbanzo beans), rinsed and drained1 teaspoon lemon zestOne-third cup raisins (optional)Parsley (optional)In a medium saucepan bring 4 cups of the broth to boiling. Add carrots; reduce heat and cook 15 minutes. Add green beans and bell pepper. Cook 5 minutes more or until vegetables are crisp-tender; drain and set aside.In a medium pot cook couscous in remaining 1.5 cups broth according to package directions. Transfer to a large bowl. Add cooked vegetables, chick peas, lemon zest, and pepper to taste; mix gently. Toss with raisins and parsley (if desired), and serve.Edamame-Shiitake CouscousServes 6Prep Time: 10 minutesCook Time: 7 minutes1 cup frozen shelled edamame1 cup uncooked couscous2 tablespoons sesame oil1 (3.5 ounce) package shiitake mushrooms, stems removed; sliced3 teaspoons low-sodium soy sauce, dividedOne-quarter cup sliced green onionsIn a medium saucepan bring 1 1/2 cups water to boiling. Add edamame; cook 30 seconds. Stir in couscous; cover pan and remove from heat. Let stand 5 to 7 minutes.Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms; cook 3 minutes. Add 2 teaspoons of the soy sauce; cook 1 minute more.Fluff couscous mixture with a fork. Gently fold in mushrooms and green onions. Stir in remaining 1 teaspoon soy sauce. Season with pepper to taste, and serve.Per Serving: 210 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 90mg sodium, 34g carbohydrate, 3g fiber, 8g proteinMake it a meal: Serve with steamed broccoli and fresh pineapple slices.Roasted Portobellos and CouscousServes 4Prep Time: 10 minutes*Cook Time: 15 minutes4 portobello mushrooms (about 1 pound)One-half large red onion, sliced into thin wedgesOne-quarter cup ShopRite Balsamic Vinaigrette1 (10-ounce) package plain whole-grain couscousOne-half cup finely chopped parsleyPreheat oven to 400 F. Place mushrooms, gill side up, and onion on a large rimmed platter; drizzle with vinaigrette. Let stand 15 to 20 minutes, turning mushrooms occasionally.2. Coat a baking pan with nonstick cooking spray. Transfer mushrooms and onions to pan, and season with pepper to taste; discard marinade. Bake 15 minutes, turning mushrooms and stirring onions once halfway through baking.3. Meanwhile, cook couscous according to package directions. Fluff with a fork, and stir in parsley. Season with pepper to taste.4. Cut mushrooms into slices. Place couscous in 4 serving bowls. Top with mushrooms and onions, and serve.Per Serving: 306 calories, 4g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 95mg sodium, 60g carbohydrate, 4g fiber, 12g protein.*15 minutes marinate time extraMake it a meal: Serve with a mixed greens salad.For more meatless meals, go to

http://www.tnonline.com/2015/feb/18/dietitian-shares-recipes-and-tips-cooking-during-lent.