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You may be wondering how you're going to get through lent without eating meat on Friday and what you can substitute that for.
               
Whatever rules your family lives by, we thought we could help you stick to some of them with a few recipes.
               
Dietician with H-E-B, Marcie Perez,  showed our Action 4 Sunrise viewers a few simple and healthy creations to get through the 40 day period.
               
From a hearty Black Bean Salad to some Sweet Salsa Shrimp Tacos, your family will be all smiles around the dinner table.

Black Bean Salad
Prep Time: 15 minutes

Ingredients
1 can, 15 oz, HEB no salt added Black Beans
1 can, 15 oz, HEB Kidney Beans
1 lime, juiced
½ cup fresh cilantro, chopped
1 small shallots, finely diced
½ T. HEB extra virgin olive oil
¾ tsp. HEB ground cumin
¼ tsp. salt
¼ tsp. ground black pepper
1 large avocado

Instructions
1. Drain and rinse beans in a colander over the sink.
2. In a large bowl, toss together beans, lime juice, cilantro, shallots, olive oil, ground cumin, salt, and pepper until well combined.
3. Dice avocado into ½ inch pieces and toss in with the beans salad just before serving.

Nutrition Information
Makes 4 servings
Calories: 258| Total Fat: 9g| Saturated Fat: 2g| Sodium:  115mg| Carbohydrates: 40g| Dietary Fiber: 12.5 g| Protein: 12.5g

Sweet Salsa Shrimp Tacos
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients
2 tsp. H-E-B canola oil
2 cloves of garlic, minced
1 lb. Extra Jumbo White Shrimp, shelled
• Ground black pepper
4 oz. H-E-B pico de gallo
1 ½ T. Hill Country Fare pineapple preserves
1 key lime, juiced
8 HEB yellow corn tortillas
1 large avocado, thinly sliced

Instructions
1. Bring a large skillet to Medium heat. Heat oil through and sauté garlic for 2 minutes.
2. Roughly chop shrimp into bite-sized pieces. Add shrimp to skillet and cook about 3 minutes on each side. Season with pepper to taste.
3. Toss pineapple preserves, pico de gallo, and lime juice to skillet and coat shrimp in sauce. Cook the sauce for 2 minutes, and then remove from heat.
4. Wrap tortillas in a damp paper towel and microwave for 30 seconds, or until heated through.
5. Fill each tortilla with about ¼ cup of shrimp filling, top with a slice of avocado if desired, and enjoy.

Nutrition Information
Makes 4 servings, 2 tacos
Calories: 315| Total Fat: 8g| Saturated Fat: 1.5g| Sodium: 220mg| Carbohydrates: 45g| Dietary Fiber: 5g| Protein: 23g