Here are two recipes I'm adding to my menus this week...
Find Nature’s Bounty in
Your Pantry
(Family Features) Nature’s bounty has arrived with an
abundance of fresh fruits and vegetables available everywhere, including the
canned food aisle at your local grocery store. Most canned fruits and
vegetables are picked at the peak of ripeness and canned just hours after being
harvested. So, all of that goodness is always on hand in your pantry, making it
simple to get nutritious meals on the table that your family will love.
Many canned
fruits and vegetables have the same nutrients as their fresh or frozen
counterparts, according to a University of California Davis study. Our
grandparents and great grandparents knew this. The canning process they used is
the same process still used today, which locks in the freshness and nutrients
of foods, naturally.
“When it comes
to canned fruits and vegetables, I know I’m serving the natural goodness of the
food,” said Jeanne Benedict, entertaining expert and cookbook author. “Canned foods not only help guarantee a
homemade and delicious meal on the dinner table, they’re quick and easy – which
means more quality time spent with the family.”
With a pantry
stocked with canned foods, you have an amazing number of quick and delicious
meal solutions right at your fingertips. These no-cook dishes will have you in
and out of the kitchen without breaking a sweat, and earn cool points from the
family.
For more recipes
and to learn how you can get cooking with cans, visit www.Facebook.com/CansGetYouCooking and www.Pinterest.com/CansGetUCooking.
Prep time: 15 minutes
Servings: 6
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
1 (15.25 ounce) can Del Monte Whole Kernel Corn, drained
1 clove garlic, minced
1 teaspoon cilantro
1/4 cup olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
1 (15 ounce) can Bush’s Black Beans, rinsed and drained
Salt and pepper to taste
Tortilla chips
In a small bowl, combine peppers, onion, corn, garlic and cilantro. Add olive oil, vinegar, lime juice and salt and pepper to taste. Add Bush’s Black Beans and toss well. Serve with tortilla chips.Cool
Chicken Wraps
Prep time: 10
minutes
Servings: 8
4 (12 inch) flour tortillas
1/2 cup mayonnaise
1/2 teaspoon dill weed
4 cups shredded lettuce, or shredded
cabbage
1 (14.5 ounce) can Red Gold Petite Diced
Tomatoes, drained and rinsed
2 (5 ounce) cans Hormel Premium Chicken
Breast in Water, drained and flaked
1/4 cup chopped green onions
1 cup (4 ounces) shredded cheddar cheese
Spread the
tortillas with mayonnaise and sprinkle with dill. Top center of each tortilla
with lettuce, Red Gold Petite Diced Tomatoes, chicken, onions and cheese. Fold
bottoms of tortilla up 2 inches and then roll up.
Variation: For
hot sandwiches, substitute 2 cups red and green pepper strips for lettuce.
Spread salsa in place of mayonnaise on tortilla. Prepare as directed. Microwave
on high until cheese is melted, about 30 seconds.
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