Comfy Canned Food Recipes: Tasty, Timesaving, And Splendid Everyday Meals

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Comfy Canned Food Recipes Tasty, Timesaving, And Splendid Everyday Meals

BY

April Blomgren

Copyright 2021 April Blomgren

License Notes No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

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Table of Contents Introduction 1. Pumpkin Pie Smoothie 2. Mediterranean Egg and Artichoke Strata 3. Taco Soup 4. Spanish Rice 5. Bacon, Beef, and Bean Stew 6. Chili Mac 7. Mushroom Pork Ragout (Instant Pot) 8. Tuna Casserole 9. Rigatoni with Tomato and Cheese 10. 5-Bean Chili 11. Asian Tuna Salad 12. Mini Crab Cakes 13. Sardine and Veggie Bowl 14. Tomato and Tuna Pasta 15. Pork Piperade 16. Canned Tuna Tacos 17. Slow Cooker Cheese Dip 18. Cowboy Caviar 19. Taco Pot Pie 20. Chicken Coconut Curry 21. Greek-Style Beef with Veggies

22. Chickpea and Feta Salad 23. Salmon, Bean, and Kale Salad 24. Shrimp Fra Diavolo 25. Slow-Cooked Italian Meatballs 26. Margarita Chicken 27. Blueberry Pie Bars 28. Skillet Pineapple Upside Down 29. Microwave Cherry Crisp 30. Ambrosia Salad Conclusion Author's Afterthoughts About the Author

Introduction

Modern cooking with so many conveniences makes us blessed to exist in times like this era. Canned foods make life better as people have the freedom to cook easily and more time to enjoy other pleasures. Although, the media touts canned foods as unhealthy in most cases, I will agree to take caution about one’s choices. However, many canned foods out there are good and healthy for consumption. The trick to keeping safe when cooking with canned foods is to research the manufacturing company of their good ethics, confirm food mixes via product labels and stay away from junk foods as much as possible. Many times, one may not have available time to prep ingredients like vegetables, meats, seafood, and sauces, which makes canned-prepped alternatives better. Again, aim for healthy options and cooking will be nutritious and enjoyable for you.

Below, I share thirty of my favorite canned food recipes that have saved me much collective time and effort. They are delicious and give you the perfect vibe of fresh homemade foods. So, next time you stare at the pile of canned foods in your pantry, see the possibilities of mouthwatering and safe meals to enjoy. Come with me as we try these foods.

1. Pumpkin Pie Smoothie

This drink is such a sexy way to start the morning without getting dirty preparing pumpkin puree. The blend of cinnamon, allspice, vanilla protein powder, and almond butter creates a fantastic aroma that will brighten your morning. Serves: 1 Prep Time: 5 mins Ingredients: ¼ cup canned pumpkin puree 1 medium frozen banana ½ tsp pumpkin pie spice 1 tbsp vanilla protein powder 1/8 tsp cinnamon powder 1 cup vanilla milk 1 tbsp almond butter ¼ cup ice

Instructions: Add all ingredients to a blender and process until smooth. Pour smoothie into a glass and enjoy.

2. Mediterranean Egg and Artichoke Strata

When you want to give your baked eggs an uplift, canned artichokes will come through for you. They give this one-pan breakfast a lovely texture with other exciting elements for a well-filling meal. Serves: 4 Prep Time: 10 mins Cook Time: 50 mins Ingredients: 1 tbsp extra-virgin olive oil 1 medium yellow onion, chopped 8 oz frozen chopped spinach ½ cup sun-dried tomatoes, drained and roughly chopped 1 (14 oz) can artichoke hearts, drained and quartered 2 ½ packed cups cubed baguette Salt and black pepper to taste ⅔ cup feta cheese, crumbled

8 eggs 1 cup milk 1 cup cottage cheese 2 tbsp chopped fresh basil 3 tbsp grated Parmesan cheese Instructions: Preheat oven to 350 F. Heat olive oil in a large cast-iron skillet over medium heat. Add and sauté onion for 3 minutes or until tender. Stir in spinach and cook until defrosted and most of liquid has evaporated. Turn heat off. Stir in sun-dried tomatoes, artichoke hearts, and baguette until well distributed. Season with salt, black pepper, and scatter feta cheese on top; set aside. In a medium bowl, whisk eggs, milk, cottage cheese, and basil. Pour mixture over spinach mix and use a spoon to gently tap for egg blend to distribute well. Sprinkle Parmesan cheese on top. Transfer skillet to oven and bake for 35 to 45 minutes or until golden brown on top and eggs set. Remove skillet; slice strata into wedges and serve warm.

3. Taco Soup

Taco soups prove that there is no better way to whip up taco alternatives for an early lunch than with this formula. Using canned foods simplifies the process and create a comfortable and nourishing fill. Serves: 4 Prep Time: 10 mins Cook Time: 25 mins Ingredients: 1 lb. ground beef 1 tbsp olive oil 1 medium onion, chopped 2 packages taco seasoning 2 (15 oz) cans diced tomatoes and pepper (Rotel) 2 cups chicken broth 1 (15 oz) can black beans 1 (15 oz) can sweet corn kernels

1 (15 oz) can Great Northern beans Salt and black pepper to taste Toppings: Fresh lemon juice Tortilla strips Grated Monterey Jack cheese Diced tomatoes Sliced avocado Chopped fresh cilantro Instructions: Cook beef in a medium pot over medium heat for 10 minutes with occasional stirring until brown. Spoon beef onto a plate and set aside. Heat olive oil in pot and sauté onion for 3 minutes or until tender. Return beef to pot and add remaining ingredients except for toppings. Bring to a boil and then simmer for 10 minutes or until soup slightly thickens. Adjust taste with salt and black pepper. Dish soup into serving bowls and add toppings. Serve warm.

4. Spanish Rice

This dish is an excellent vegan meal yet not requiring a hassle to gather plantbased ingredients. The foods needed for this delicious meal probably already sitting in your pantry for a quick lunch. Serves: 4 Prep Time: 10 mins Cook Time: 17 mins Ingredients: ¼ cup vegan butter 2 cups uncooked instant rice 1 garlic clove, minced 1 (14.5 oz) can diced tomatoes, not drained 1 cup boiling water 2 vegetable bouillon cubes, crushed Salt and black pepper to taste 1 medium onion, chopped

1 bay leaf 1 tsp sugar Chopped fresh parsley for garnish Instructions: Melt butter or vegan butter in a large pot over medium heat. Stir in rice and cook for 1 to 2 minutes or until lightly browned. Mix in remaining ingredients except for parsley and bring to a boil. Reduce heat and simmer for 10 to 15 minutes or until tender. Adjust taste with salt and black pepper. Dish food, garnish parsley and serve warm.

5. Bacon, Beef, and Bean Stew

You can have an enriching meal without stressing much about its preparation. Bacon, beef, and beans make a fantastic pair in this lunch-worthy stew. Pair it with rice or bread for enhanced satisfaction. Serves: 4 Prep Time: 10 mins Cook Time: 37 mins Ingredients: 4 bacon slices, chopped 2 lb. beef stew meat, fat trimmed, and cut into 1-inch pieces 1 large onion, chopped 2 large carrots, peeled and cut into ¼-inch pieces 2 tsp minced garlic 2 large celery stalks, cut into ¼-inch pieces 1 (14.5 oz) can diced tomatoes, undrained 1 (15.5 oz) can chickpeas, drained and rinsed 1 ((15.5 oz) can red kidney beans, drained and rinsed 1 tbsp quick-cooking tapioca

1 ½ tsp smoked paprika 1 ½ tsp dried thyme ½ tsp cumin powder 1 tsp Worcestershire sauce Salt and black pepper to taste 1 cup beef broth Chopped fresh parsley for garnish Instructions: Cook bacon in a medium pot over medium heat for 5 to 10 minutes or until brown and crispy. Remove onto a plate and set aside. Add beef to bacon grease in pot and cook for 10 minutes or until brown. Top with onion, carrots, garlic, and celery; stir and cook for 5 minutes or until carrots are tender. Pour in bacon and remaining ingredients to pot except for parsley and bring to a boil. Then, simmer for 10 to 12 minutes or until soup slightly thickens and tomatoes soften. Adjust taste with salt and black pepper. Dish soup, garnish with parsley and serve warm.

6. Chili Mac

Did you know you could enjoy your chili in an upgraded way? It is simple. Fold in some macaroni, top with some cheese and you have a fantastic blend of chili with mac and cheese. Who won’t love a hefty bite of this dish? Serves: 4 Prep Time: 10 mins Cook Time: 37 mins Ingredients: 1 lb. ground beef Salt and black pepper to taste ½ cup chopped onion 1 tsp minced garlic 1 (14 oz) can dark red kidney beans, drained and rinsed 1 (15 oz) can diced tomatoes and pepper (Rotel) 1 (8 oz) can tomato sauce ½ cup dried macaroni ½ cup water 1 tbsp chili powder

½ tsp cumin powder 1 cup grated cheddar cheese Chopped fresh parsley for garnish Instructions: Add beef to a non-stick medium pot and cook for 10 minutes or until brown. Season with salt and black pepper. Stir in onion and garlic; cook for 3 minutes or until onion is tender. Pour in remaining ingredients except for parsley and cheddar cheese. Bring to a boil and then simmer for 15 to 20 minutes or until macaroni is al dente. Adjust taste with salt and black pepper. Sprinkle cheddar cheese on top, cover pot and simmer for 1 to 2 minutes or until cheese melts. Dish food and serve warm.

7. Mushroom Pork Ragout (Instant Pot)

Pork ragout is a classic but better when made with pressure-cooking. The meat cooks tenderly to give you happy bites that melt in your mouth. Meanwhile, you have effortless prep and cook time. Serves: 4 Prep Time: 10 mins Cook Time: 9 minutes Ingredients: ¾ lb. pork tenderloin Salt and black pepper to taste ¾ cup canned crushed tomatoes 1 ½ cups sliced fresh mushrooms ¾ cup chicken broth, divided 1/3 cup sliced white onion 1 tbsp chopped sun-dried tomatoes, not oil-packed 1 ¼ tsp dried savory

1 tbsp cornstarch Instructions: Season pork on both sides with salt and black pepper. Place in Instant Pot (or pressure cooker) and add remaining ingredients except for half of chicken broth and cornstarch. Cover and secure lid well, select Manual mode on HIGH pressure and timer for 6 minutes. Perform a quick pressure release until all steam is out and carefully open lid. Mix reserved chicken broth with cornstarch and pour into food. Set Instant Pot in Sauté mode and cook for 2 to 3 minutes or until sauce thickens. Adjust taste with salt and black pepper. Dish food and serve warm.

8. Tuna Casserole

If you only use canned tuna for spreads and salads, you get can up your game. This casserole is amazing; it gives you a loaded, spicy and mouthwatering offering while making tuna look good. Serves: 4 Prep Time: 10 mins Cook Time: 31 mins Ingredients: 5 tbsp butter + extra for greasing 4 cups cooked egg noodles 1 cup grated pepper jack cheese 3 (5 oz) cans tuna flakes, drained 2 small jars diced pimentos, drained ½ cup chopped onion ½ cups chopped celery 1 tsp dried mustard

½ cup plain flour Salt to taste 1 cup milk 1 cup chicken broth ½ cup panko bread crumbs ¼ tsp Italian seasoning Instructions: Preheat oven to 375 degrees F and grease a medium casserole dish with butter. In a large bowl, mix noodles, cheese, tuna flakes, and pimentos. Set aside. Melt 3 tbsp of butter in a small pot and sauté onion and celery for 3 minutes or until tender. Stir in mustard, flour, and salt; cook for 1 minute. Whisk in milk and chicken broth until smooth and cook for 1 to 2 minutes or until thickened and bubbly. Pour sauce over noodle mixture and combine well. Transfer mixture to casserole dish. Top with reserved butter, breadcrumbs and Italian seasoning. Bake in oven for 20 to 25 minutes. Remove dish and serve warm.

9. Rigatoni with Tomato and Cheese

It is such a luscious presentation when it hits the table. It is an excellent assemblage for family lunches and ready quickly. It is vegetarian and each bite tastes excellent. Serves: 4 Prep Time: 10 mins Cook Time: 18 mins Ingredients: 1 tbsp olive oil 1 small onion, chopped 1 cup sliced cremini mushrooms 1 (28 oz) can diced tomatoes 2 garlic cloves, minced 4 cups chicken broth 1 tsp Italian seasoning 2 tsp chili powder

Salt and black pepper to taste 12 oz rigatoni, uncooked 2 cups grated Parmigiana Reggiano cheese Chopped fresh parsley for garnish Instructions: Heat oil in a large pot over medium heat. Add and sauté onion, mushrooms, and garlic for 5 minutes or until fragrant and tender. Add remaining ingredients except for cheese and parsley. Mix well and bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes or until rigatoni is al dente. Adjust taste with salt and black pepper. Pour on cheese and simmer until fully melted. Dish food, garnish with parsley and serve warm.

10. 5-Bean Chili

Why not load up your chili with bean varieties when you can? It is a simple trick to serve chili more interestingly and in a quickly satisfying way. Serves: 4 Prep Time: 10 mins Cook Time: 27 mins Ingredients: 2 tbsp olive oil 1 medium green bell pepper, deseeded and chopped 1 medium onion, chopped 2 jalapeno peppers, deseeded and chopped 8 garlic cloves, minced 1 ½ lb. ground turkey 2 tsp Old Bay seasoning 5 tbsp chili powder 2 tbsp cumin powder

1 tsp dried oregano Salt and black pepper to taste 2 (14 oz) cans chopped tomatoes, undrained 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can pinto beans, drained and rinsed 1 (15 oz) can kidney beans, drained and rinsed 1 (15 oz) can chickpeas, drained and rinsed 1 (15 oz) can Great Northern beans, drained and rinsed 2 ½ cups water Chopped fresh cilantro for garnish Instructions: Heat olive oil in a large pot over medium heat. Add and sauté bell pepper, onion, jalapeno peppers, and garlic for 3 minutes or until tender and fragrant. Add turkey to pot, mix and cook for 10 minutes or until no longer pink. Season with Old Bay seasoning, chili powder, cumin powder, oregano, salt, and black pepper. Cook for 2 minutes or until fragrant. Pour in tomatoes, beans, and water. Bring to a boil and then simmer for 10 to 12 minutes or until tomatoes breakdown and beans warmed. Adjust taste with salt and black pepper. Dish chili, garnish with cilantro and serve warm.

11. Asian Tuna Salad

This Asian tuna salad is a must-make when you desire a quick snack. It is a fast throw together but with exciting flavor and taste. Serves: 4 Prep Time: 10 mins Cook Time: 3 mins Ingredients: 2 (5 oz) cans tuna, drained ½ cup shredded red cabbage 1 large grated carrots 1 garlic clove, minced 1 tsp red chili flakes (optional) 1 tsp ginger, grated 1 tsp toasted sesame oil 2 tbsp olive oil 3 tbsp rice vinegar

1 tsp sugar 2 tbsp chopped fresh cilantro 1 scallion, chopped Salt and black pepper to taste Instructions: Add all ingredients to a salad bowl and mix well. Serve with bread or on lettuce cups.

12. Mini Crab Cakes

Crab cakes are an interesting balance between an entrée and a snack. Grab some canned crab meat and make these tasty treats. Serves: 4 Prep Time: 10 mins Cook Time: 9 mins Ingredients: Crab cakes: 2 (6 oz) cans lump crab meat ⅓ cup breadcrumbs ¼ cup finely chopped red onion ¼ cup finely chopped red pepper ¼ cup finely chopped cilantro 1 large egg, beaten 1 garlic clove, minced ¼ cup mayonnaise

¼ tsp Old Bay seasoning ¼ tsp salt to taste ¼ tsp black pepper ½ cup breadcrumbs 2 tbsp olive oil Garlic aioli: 1 cup mayonnaise 4 garlic cloves, crushed 2 tbsp finely chopped cilantro 1 tsp fresh lemon juice Salt and black pepper to taste Instructions: Add all ingredients to a bowl except for olive oil and mix well. Form 8 patties from the mixture. Heat olive oil in a non-stick skillet over medium heat and cook patties for 2 to 3 minutes per side or until golden brown. Meanwhile, mix all garlic aioli ingredients in a bowl and serve with crab cakes when ready.

13. Sardine and Veggie Bowl

When you want a quick put-together lunch and can’t get the hang of cooking a big meal, this salad is what you need. The trick of success lies in using canned sardines. Serves: 4 Prep Time: 10 mins Cook Time: 5 mins Ingredients 1 tsp olive oil 2 garlic cloves, minced 3 cups mixed frozen vegetables (of choice), defrosted 1 cup pre-cooked quinoa, optional ½ tsp dried basil Salt and black pepper to taste ¼ tsp red chili flakes (optional) 3 (3.75 oz) can sardines in the olive oil, drained

Instructions: Heat olive oil in a large skillet over medium heat. Add garlic, mixed vegetables, and quinoa; sauté for 3 to 4 minutes or until vegetables warm through. Season with basil, salt, black pepper, and red chili flakes; simmer for 1 minute. Dish food into serving bowls, top with sardines and serve warm.

14. Tomato and Tuna Pasta

You will love how tuna blends well with pasta in this dish. It is such a delight to take bites and the juice at the bottom of the bowl crowns it all. Serves: 4 Prep Time: 10 mins Cook Time: 7 mins Ingredients: 1 tbsp extra-virgin olive oil 1 (15 oz) can diced tomatoes, undrained 1 tsp Italian seasoning 1 (6 oz) can water-packed tuna, undrained ¼ cup brine-cured capers, drained ½ cup water 1 ½ tsp chopped fresh oregano ½ cup chopped fresh parsley ½ lemon, zested and juiced

Salt and black pepper to taste 8 oz penne pasta, cooked al dente Instructions: Heat olive oil in a large skillet over medium heat. Add tomatoes, Italian seasoning, tuna, capers, and water. Bring to a boil and simmer for 5 to 7 minutes or until liquid reduces by half. Stir in oregano, parsley, lemon zest, lemon juice, salt, and black pepper. Fold in penne until well mixed and dish food. Serve warm.

15. Pork Piperade

Sometimes a quick meal is what you need for dinner and it shouldn’t be boring. Combining pork with sweet vegetables makes dinner worth the try and pork piperade is your pass. Serves: 4 Prep Time: 10 mins Cook Time: 27 mins Ingredients: ¼ cup plain flour 1 packet taco seasoning 1 lb. boneless pork, cut into thin strips 4 tbsp olive oil, divided 2 medium red bell peppers, deseeded and thinly sliced 1 medium onion, thinly sliced 2 cups canned whole tomatoes, drained Salt and black pepper to taste

Instructions: Mix flour and taco seasoning in a bowl and season pork with mixture. Heat 1 tbsp of olive oil in a large skillet over the medium heat. Shake pork to release excess flour and cook meat in oil on both sides for 10 to 12 minutes or until golden brown. Transfer to a plate and set aside. Discard oil and clean pan. Heat remaining oil in skillet and sauté bell peppers and onion for 3 minutes or until tender. Pour in tomatoes and cook for 10 minutes or until broken down. Return pork to skillet; toss well and simmer for 1 to 2 minutes. Adjust taste with salt and black pepper. Dish food and serve warm.

16. Canned Tuna Tacos

Transition tuna spread into something more filling and tastier. Be warned though, these tacos are so delicious; you may end up eating so much of it. Well, who says that’s bad? Serves: 4 Prep Time: 10 mins Cook Time: 3 mins Ingredients: 2 tbsp sour cream 2 tbsp mayonnaise 2 tbsp heavy cream 1 tsp fresh lemon juice 1 tsp vegetable oil 1 (8 oz) can tuna, drained 8 taco shells, warmed ¼ cup chopped onion

¼ cup chopped fresh cilantro ½ cup sliced avocados Instructions: In a bowl, mix sour cream, mayonnaise, heavy cream, and lemon juice until well-combined. Set aside. Heat oil in a medium skillet and sauté tuna for 2 to 3 minutes or until light brown. Spoon tuna into taco shells and top with onion, cilantro, and avocados. Serve warm.

17. Slow Cooker Cheese Dip

Dump all the ingredients into the slow-cooker; Rotel helps you avoid making tomato sauce for this dip. Set the cooker and head off to do other fun things. This dip will be ready in time, packed with excellent aromas for the right snacking. Serves: 4 Prep Time: 10 mins Cook Time: 12 mins Ingredients: 1 lb. ground beef ½ lb. spicy pork sausage 2 lb. cubed Velveeta 2 (10 oz) cans diced tomatoes and pepper (Rotel) Salt to taste Instructions:

Cook beef and sausage in a skillet over medium heat for 10 minutes or until brown. Add mixture and remaining ingredients to slow cooker. Season with salt. Close cooker and cook on HIGH for 4 hours or LOW for 8 hours. Open lid, stir well and dish dip. Enjoy warm with veggie stick, tortilla strips, etc.

18. Cowboy Caviar

Caviar is expensive but you can make a cheaper and vegan one. Yay to that! Enjoy this mix. Serves: 4 Prep Time: 5 mins Cook Time: 3 mins Ingredients: Salad: 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can black-eyed peas, drained and rinsed 1 (15 oz) can pinto beans, drained and rinsed 2 (15 oz) cans sweet corn kernels, drained 1 small jar diced pimentos, drained 1 green bell pepper, chopped 1 medium onion, chopped

1 cup chopped celery Dressing: ¾ cup apple cider vinegar ¾ cup granulated sugar 1 tbsp water ½ cup olive oil Salt and black pepper to taste Instructions: Add all salad ingredients in a bowl and toss well. Set aside. Combine dressing ingredients in a small pot and bring to a boil over medium heat. Stir occasionally and turn heat off once boiled. Drizzle dressing mixture over salad, toss well and serve.

19. Taco Pot Pie

For busy mums who can’t make tacos for everyone but love to please, this pot pie will help you achieve that goal. The filling is lush and the topping super crunchy for a delicious dinner. Serves: 4 Prep Time: 10 mins Cook Time: 45 mins Ingredients: 1 box refrigerated pie crust, contains 2 crusts ½ cup chopped onions 1 lb. ground turkey 2 packets taco seasoning 1 cup water 1 (15 oz) can diced tomatoes 1 (15 oz) can black beans, drained 1 (15 oz) can sweet corn kernels, drained 1 (4 oz) can diced green chilies

8 oz pepper jack cheese Instructions: Preheat oven to 425 degrees F and line a pie pan with one pie crust. Set aside. Add turkey and onions to a large skillet. Stir and cook over medium heat for 10 minutes or until no longer pink. Season with taco seasoning. Stir in water, bring to a boil and then simmer for 5 minutes or until sauce thickens. Mix in tomatoes, black beans, corn, green chilies, and cheese until well distributed. Pour mixture onto crust in pie pan and cover with other crust. Pinch edges to seal. Bake in oven for 30 minutes or until crust is golden brown. Remove pan and serve warm.

20. Chicken Coconut Curry

Making coconut curry shouldn’t be painful. This simple trick will get this Thai delicacy on your table in no time and it checks all the happy boxes right. Serves: 4 Prep Time: 10 mins Cook Time: 23 mins Ingredients: 3 tbsp coconut oil, divided 1 lb. boneless and skinless chicken thighs, cut into 1-inch pieces Salt and black pepper to taste ½ medium yellow onion, chopped 3 garlic cloves, minced 2 tbsp minced ginger 3 tbsp red curry paste 2 tsp yellow curry powder 2 tsp coriander powder

1 large red bell pepper, deseeded and sliced 1 (14 oz) can full-fat coconut milk 2 tbsp brown sugar 2 tsp fish sauce, optional 1 tbsp fresh lime juice ¼ cup chopped fresh cilantro Instructions: Melt half of coconut oil in a medium pot over medium heat. Season chicken with salt and black pepper. Cook in oil on both sides for 6 minutes or until light golden brown. Remove chicken onto a plate and set aside. Heat remaining coconut oil in pot and sauté onion, garlic, and ginger for 3 minutes or until tender and fragrant. Season with curry paste and powder, and coriander powder; mix in bell pepper, chicken and cook for 4 minutes or until bell pepper is tender. Add coconut milk, brown sugar, fish sauce, and simmer for 7 to 10 minutes. Adjust taste with salt if needed. Mix in lime juice and turn heat off. Garnish with cilantro and serve curry warm.

21. Greek-Style Beef with Veggies

When you are so busy but your tummy needs a quick fill, you can make this veggie and beef blend. Top it with some lemon, white wine, and Parmesan cheese for a restaurant-worthy meal. Serves: 4 Prep Time: 10 mins Cook Time: 21 mins Ingredients: 1 lb. ground beef Salt and black pepper to taste 1 tbsp olive oil 5 medium carrots, sliced ¼ cup + 2 tbsp white wine, divided 1 bunch baby bok choy, trimmed and roughly chopped 3 garlic cloves, minced 1 (15 oz) can navy beans, rinsed and drained

2 tbsp finely chopped fresh oregano ½ cup grated Parmesan cheese 2 tbsp lemon juice Instructions: Cook beef in a large skillet over medium heat for 10 minutes or until brown. Season with salt, black pepper and transfer to a plate. Set aside. Heat olive oil in the same skillet and sauté carrots for about 5 minutes or until tender. Add bok choy, garlic, and ¼ cup of white wine; cook for 3 minutes or until bok choy wilts. Stir in beef, navy beans, oregano, and remaining white wine; simmer for 3 minutes or until beans warm. Turn heat off and drizzle lemon juice on top. Dish food, top with Parmesan cheese and serve warm.

22. Chickpea and Feta Salad

An easy peasy meal to complement the dinner table using our all-time favorite – chickpeas. Serves: 4 Prep Time: 10 mins Cook Time: 17 mins Ingredients: Salad: 1 large cucumber, chopped 2 (15 oz) cans chickpeas, rinsed and drained ½ cup chopped red onion 8 oz feta cheese, chopped ¼ cup minced basil Dressing: ½ cup extra-virgin olive oil 2 tbsp fresh lemon juice

¼ cup white balsamic vinegar ½ tsp Dijon mustard 2 garlic cloves, minced 1 tsp dried parsley Salt and black pepper to taste Instructions: Mix all salad ingredients in a bowl and set aside. Add all ingredients to a bowl and whisk until well mixed. Drizzle over salad and toss well. Serve salad.

23. Salmon, Bean, and Kale Salad

I love to serve this salad as a side to rice dishes or as a main for flatbreads. The creamy dressing gives the dish such a heartwarming fill. Serves: 4 Prep Time: 10 mins Ingredients: Salad: 3 (5 oz) cans salmon chunks ½ cup canned chickpeas, drained and rinsed 10 cups chopped kale 1 avocado, pitted, peeled and chopped 1 tsp black or white sesame seeds Dressing: 2 tbsp tahini 3 tsp fresh lemon juice 4 tsp olive oil

¼ tsp garlic powder Salt and black pepper to taste Instructions: Mix all salad ingredients in a bowl and set aside. Whisk dressing ingredients in a bowl until smooth and drizzle over salad. Toss well.

24. Shrimp Fra Diavolo

Shrimp dishes are one of the simplest to make. Thanks to canned tomato foods, you can make this Mediterranean classic in a jiffy and enjoy a good time. Serves: 4 Prep Time: 10 mins Cook Time: 13 mins Ingredients: ½ tbsp olive oil ¾ lb. shrimp, peeled and deveined Salt and black pepper to taste 1 small onion, chopped 2 garlic cloves, minced 1 (28 oz) can crushed tomatoes 1 cup dry white wine ¼ tsp dried oregano

2 tsp red chili flakes 8 oz spaghetti, cooked Chopped fresh parsley for garnish Instructions: Heat olive oil in a large skillet over medium heat. Season shrimp with salt and black pepper. Cook in skillet on both sides for 2 to 3 minutes or until pink and opaque. Remove onto a plate and set aside. Add onion and garlic to skillet; cook for 3 minutes or until tender and fragrant. Pour in tomatoes, white wine, oregano, and red chili flakes. Bring to a boil and simmer for 5 to 7 minutes or until sauce reduces by half. Season with salt and black pepper. Add spaghetti and fold into sauce until well coated. Mix in shrimp and garnish with parsley. Serve warm.

25. Slow-Cooked Italian Meatballs

There’s nothing better than slow-cooked meatballs in sauce. Kids and adults love this dish equally and we can use ready-made ingredients to achieve this delicious goal effortlessly. Serves: 4 Prep Time: 10 mins Cook Time: HIGH for 4 hours or LOW for 8 hours Ingredients: 1 (28 oz) can crushed tomatoes 1 bag frozen Italian meatballs 1 medium onion, chopped 1 tsp garlic powder 1 tsp Italian seasoning 1 cup beef stock Salt and black pepper to taste

Instructions: Add all ingredients to a slow cooker and cover lid. Cook on HIGH for 4 hours or LOW for 8 hours. Open lid, stir carefully to not break meatballs and adjust taste with salt and black pepper. Dish food and serve warm with spaghetti.

26. Margarita Chicken

This recipe doesn’t contain any margaritas but it is your ultimate quick comfort food. Enjoy the beautiful blend of black beans with chicken breasts and cheese. Serves: 4 Prep Time: 10 mins Cook Time: 16 mins Ingredients: 1 tbsp olive oil 4 boneless, skinless chicken breasts 1 cup prepared salsa verde 1 cup grated pepper jack cheese 1 (15 oz) black beans, rinsed and drained 1 lime, juiced ½ tsp cumin powder Salt and black pepper to taste Chopped fresh cilantro

Instructions: Preheat oven to 450 degrees F. Heat oil in an oven-safe skillet over medium heat. Season chicken with salt and black pepper. Cook in oil for 3 minutes per side or until light golden brown. Pour salsa over chicken and scatter cheese on top. Transfer skillet to oven and bake for 5 minutes or until cheese melts and sauce bubbly. Meanwhile, in a pot, combine black beans, lime juice, cumin powder, salt, and black pepper. Warm over medium heat for 4 to 5 minutes and turn heat off. Divide beans into four serving plates and top with a chicken each. Garnish with cilantro and serve warm.

27. Blueberry Pie Bars

Making blueberry pie bars just got easier and better. Why make a blueberry filling from scratch when you can use a canned version. It simplifies the prep and cooking process so you can bite right in quickly. Serves: 4 Prep Time: 10 mins + 15 minutes cooling Cook Time: 45 mins Ingredients: Bars: ½ cup salted butter, room temperature ¾ cup granulated sugar 2 eggs 1 tsp vanilla extract 1½ cups plain flour ½ tsp cinnamon powder ¾ tsp baking powder

1 can blueberry pie filling Streusel topping: ¼ c. flour 2 Tbsp. sugar 1 ½ Tbsp. butter melted Drizzle: 1 cup confectioner’s sugar 4 tsp milk ½ tsp vanilla extract Instructions: Preheat oven to 375 degrees F and grease an 8 x 11 baking pan with butter and set aside. Bars: Add butter and sugar to bowl of an electric beater and cream until smooth. Beat in one egg at a time until smooth. Add vanilla and mix well. Sift flour, cinnamon powder, and baking powder into egg mix and blend until smooth batter forms. Spread three-quarter of batter in baking pan and layer with blueberry pie filling on top. Spread remaining batter on pie filling. Set aside. Streusel topping: Mix all ingredients in a bowl and sprinkle over bar layer. Bake in oven for 35 to 40 minutes or until golden brown on top. Remove from oven and cool for 15 minutes. Drizzle: In a small bowl, whisk all drizzle ingredients until smooth and spread over dessert. Cut into bars and enjoy.

28. Skillet Pineapple Upside Down

With canned sliced pineapples, you have no excuse not to make pineapple upside-down cake. Follow this recipe for a seamless way to make it. Serves: 4 Prep Time: 10 mins + 10 mins cooling Cook Time: 36 mins Ingredients: ½ cup butter 1 cup packed brown sugar 1 (20 oz) can sliced pineapple, drained reserving 1/3 cup of juice ½ cup chopped pecans 3 large eggs, room temperature, separated 1 cup granulated sugar 1 tsp vanilla extract 1 cup plain flour 1 tsp baking powder

¼ tsp salt Maraschino cherries for topping Instructions: Preheat oven to 375 degrees F. Melt butter in a 10-inch ovenproof skillet over low heat. Stir in brown sugar until melted. Arrange 8 pineapple slices in skillet in a single layer and sprinkle pecans on top. Set aside. In a bowl, whisk egg yolks and gradually beat in granulated sugar. Mix in reserved pineapple juice and vanilla. Add flour, baking powder, salt, and stir well until smooth batter forms. In another bowl, whisk egg whites on high speed (using an electric beater) until stiff peaks form. Fold into batter until smooth. Spread mixture on pineapples in a skillet and bake in oven for 30 to 35 minutes or until passes a toothpick test. Remove skillet, let cake stand for 10 minutes, and invert onto a serving platter. Garnish with cherries in the center of pineapple slices and serve.

29. Microwave Cherry Crisp

Making cherry crisp from scratch could be intimidating and tiresome but with canned cherry pie filling, the process becomes a walk in the park. And guess what? It cooks in four minutes using a microwave. Serves: 4 Prep Time: 10 mins Cook Time: 4 mins Ingredients: 1 (21 oz) can cherry pie filling 1 tsp fresh lemon juice 1 cup plain flour ¼ cup packed brown sugar ¾ tsp cinnamon powder ¼ tsp allspice powder

1/3 cup cold butter, cubed ½ cup chopped walnuts Instructions: Mix cherry pie filling and lemon juice in a safe-microwave bowl. Set aside. In another bowl, mix remaining ingredients except for walnuts until resembling coarse crumbs. Fold in walnuts evenly. Spread mixture on cherry filling mix and microwave uncovered and on high for 3 to 4 minutes until bubbly. Serve warm with vanilla ice cream.

30. Ambrosia Salad

Ambrosia salad is a lazy way to assemble dessert yet so creamy and enriching. No need to peel and cut up fruits; just use canned options. Serves: 4 Prep Time: 5 mins Ingredients: 1 (15 oz) can mandarin oranges, drained 1 (8 oz) can pineapple tidbits, drained 1 cup sweetened shredded coconut 1 cup miniature marshmallows 1 cup sour cream Instructions: Add all ingredients to a bowl and mix well. Cover and refrigerate for at least 4 hours. Enjoy after.

Conclusion Have the recipes helped your love for healthy canned foods skyrocket? I hope you enjoyed the recipes to the maximum. Canned foods don't have to represent unhealthy meals when you can use safe options. These recipes incorporate only nutritious types and encourage you to do the same. They make your life simpler, cooking easier and give good offerings for better well-being. Thanks for trying these recipes and I hope you’ll share them with your loved ones. Cheers to convenient cooking!

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book! I know you could have picked from many other books but you chose this one. So a big thanks for buying this book and reading all the way to the end. If you enjoyed this book or received value from it, I'd like to ask you for a favor. Please take a few minutes to post an honest and heartfelt review on Amazon.com. Your support does make a difference and helps to benefit other people. Thanks! April Blomgren

About the Author

April Blomgren Hello everyone! Are you ready to grill tonight? My name is April and I love to cook and entertain friends and family almost every weekend. If you share my passion for great food, easy preparation time but mouthwatering results, you and I are going to get along just fine! I think a successful meal among loved ones is based on a few key factors: fresh ingredients and appropriate cooking method. Some meats for example, can truly benefit from being marinated overnight, and will be at their best prepared on the grill. Another aspect of cooking I must insist on, no matter what your cooking style is: rely on the use of herbs and spices. Please favor fresh herbs each time you can. However, I understand that it may be difficult during certain periods of the year, so simply keep a well-stocked pantry of dried basic herbs and spices such as cinnamon, nutmeg, basil, oregano, thyme or any other favorites.

Finally, once you embark that exciting culinary journey with me, you will realize that simplicity is also one of my allied. Don’t overthink when cooking. Inspire yourself of recipes, have fun doing it and taste as you go. Sure, you might once in a while burn a few pork chops or use too much salt in your sauce, you are just human. Cooking is not about succeeding every time, it is about the opportunity to learn and get better. Don’t be afraid to taste your dishes along the way, adjust the seasonings and serve accordingly.