Giveaway closed.
Congratulations Diane B
I recently talked about using canned goods in everyday recipes (you can click here to see that post). I am not really good at keeping recipes, and like to just throw things together myself. Using canned goods is an easy way to add some fruits and veggies to my "thrown together" dishes. I was randomly chosen to host a giveaway for a $25 grocery card (provided by canned food alliance) from my post about canned food. The Canned Food Alliance is hoping to pass along the benefits of using canned foods, and collect some recipes. Would you like to win the $25 grocery card?
To enter view the Field to Table video, and then comment on something you learned and submit your favorite recipe that contains at least two canned food items. (2 entries, but you must do both).
Want extra entries:
~comment with more recipes using at least 2 canned goods. (1 entry for each recipe)
~blog about this giveaway linking back here, post a recipe in your blog post (3 entries)
~follow me on twitter and tweet this giveaway (1 entry daily)
~watch the video that is below also and tell me a tip you learned (1 entry)
To be eligible for the $25 gift card, the winner must complete and sign a W-9 and send to Ketchum via email(will be provided to winner). Please leave a separate comment for each entry and leave a valid email. This giveaway will end on 3/27 and the winner will be chosen by random.org
I wanted to add a little bit more on canned goods seeing March is National Nutrition Month. I found a great video with some tips on using canned fruits and veggies I thought you guys would find useful.
I learned that you can still eat helathy. My recipe -very easy
ReplyDeleteTuna Noodle Casserole
You need a can of Cream of Mushroom soup,
a can of tun fish, a cup of milk and a bag of noodles. Boil your noodles for 7minutes-drain and mix the ingredients together. Then add your seasonings of choice, including cheese and bake at 350 for 30 minutes.
Diane Baum
esldiane@gmail.com
Watched the video and I do watch to make sure it says no sugar added with the fruits as I don't like that super sweet taste. I learned you should also look for no salt added. Recipe:
ReplyDeleteChicken & Dumplings
4 chicken breasts sliced into large chunks
1 can Leseur peas w/onions and mushrooms
1 can cream of chicken
1 can cream of mushroom
2 tablespoons black pepper
1 tube/can of biscuits
Cook chicken on the stove until all the pink is gone (quick tip..put it in pan with water and cover and it cooks very quickly).
In a casserole dish add can of cream of chicken, 3/4 can of cream of mushroom, leseur peas, black pepper and chicken. Stir until mixed. Take one biscuit out and break into tiny pieces and mix in. Add the rest of the biscuits on the top of the mixture. Bake in oven at 350 until biscuits are golden on top. Serve
I learned that canned foods can have as many nutrients as fresh varieties!
ReplyDeletePumpkin, Kale and Black Bean Stew:
2 tablespoons extra-virgin olive oil
2 yellow onions, diced
5 cloves garlic, minced
1 small sugar pumpkin, peeled, seeded, cut into 1/2-inch dice
4 cups beef broth
1 (16 ounce) can diced tomatoes, undrained
1/2 teaspoon salt
1 teaspoon ground black pepper
1 bunch lacinato kale, stems removed, chopped
1 pound cubed cooked ham
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons sherry vinegar
1 tablespoon thinly sliced sorrel
(or you can used canned pumpkin too)
Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften, about 5 minutes. Add garlic and diced pumpkin and cook for another 5 minutes. Stir in the beef broth, tomatoes, salt and pepper. Bring to a boil, then turn heat to low and simmer until vegetables are tender, about 15 minutes.
While soup is simmering, bring a pot of salted water to a boil. Add the kale and simmer until softened, about 3 minutes. Drain into a colander.
After soup has cooked for 15 minutes, add the kale, ham, and black beans; simmer for another 5 minutes. Stir in the sherry vinegar and sorrel; remove pot from the heat.
Thank you for the giveaway :)
hurdler4eva(at)gmail(dot)com
Here are some of the things I learned and a canned food recipe
ReplyDelete* Beans go through a seven step cleansing process and are sorted before going to the canning facility.
* Beans are high in fiber, fat free and can be used straight from the can.
* Tomatoes are picked at their prime to not lose nutrients and are cleaned prior to the canning process.
It’s So Easy Chili
Ingredients
•1 can (32 ounce) red or black beans (drained)
•1 (32ounce) can pinto beans, drained
•1 can sweet corn (15 ounce drained)
•1 can (26 oz) family sized condensed tomato soup
• 1 (28 oz) can crushed tomatoes in tomato puree
• Green Chillies – medium finely chopped
• chili powder (1 tsp)
Directions:
1. Simply lightly fry the green chilies then combine all the ingredients in the pan and heat thoroughly. You can make it more or less spicy depending on how much chili powder you add
colleen_mouse I'm following you on twitter and here is my tweet
ReplyDeletehttp://twitter.com/thriftymaven/status/10984796406
I like that the video emphasizes you can still eat healthfully by using canned goods in every day recipe. I grew up that way. We always had several months supply of food in cans, and we supplemented with things we grew from the garden. I have a light and healthy chili that I make. I call it family pleasing chili. It is made by dumping 1 28oz. can diced tomatoes into a 4-qt. slow cooker, along with 1 16-oz. can kidney beans, rinsed and draine;, 1 15-oz. can black bean, rinsed and drained; 1 can (14 1/2 oz.) reduced sodium chicken broth; 1 16-oz. can corn, drained; 1 can tomato paste. Then add 1 medium bell pepper (chopped), 1 chopped red onion, 2 garlic minced garlic cloves, 1 T. chili powder, 1/4 tsp. cumin,and 1/4 tsp. garlic powder. If you prefer to add meat, cook and crumble one pound ground turkey and season to taste with salt, pepper and cumin. Drain the meat and add to the ingredients in the slow cooker. Cover and cook four to five hours. This may be served with low fat sour cream and minced fresh cilantro. Our family likes blue corn chips on the side.
ReplyDeleteI use canned corn in my Tamale Pie recipe
ReplyDelete2)To cut the sodium amount in half...Rinse the canned vegtables! Cool tip.
ReplyDeletehere's my favorite canned recipe:
Santa Fe Chicken and Stuffing http://allrecipes.com/Recipe/Santa-Fe-Chicken-and-Stuffing/Detail.aspx
(panicxduh@yahoo.com)
1)To cut the sodium amount in half...Rinse the canned vegtables! Cool tip.
ReplyDeletehere's my favorite canned recipe:
Santa Fe Chicken and Stuffing http://allrecipes.com/Recipe/Santa-Fe-Chicken-and-Stuffing/Detail.aspx
(panicxduh@yahoo.com)
I learned that canned foods can have as many nutrients as fresh do.
ReplyDeleteHere's a simple fave of ours
1 can black beans rinsed and drained
1 can mexicorn, drained
1 cup salsa- as spicy as you like it
Mix together. You can use as a dip topped with sour cream and cheese, this is great with Tostito scoops.
My email is in my profile- forgot it in initial entry- discriminating_diva at yahoo dot com
ReplyDeleteAnother recipe- Super simple-
2 boxes jiffy corn muffin mix
1 can creamed corn
1 can diced green chilis
1/2 to 1 cup cheese- cheddar or mexi blend or co-jack all work well
Make muffins according to directions less 1/4 cup milk. Fold in corn, chilis & cheese.
Bake according to directions as muffins or in a cast iron skillet as cornbread
I learned about rinsing canned veggies to reduce sodium levels. Thanks for the contest.
ReplyDeleteMy always have it in the cupboard tuna fish salad: 1 can tuna (in water), pickle relish, artichoke hearts chopped, miracle whip (I don't like mayonaise) and a splash of Italian dressing. Mix it all up well. Serve in sandwiches or with lettuce.
ReplyDeleteI was reminded of how important it is to read the labels!
ReplyDeleteRecipe for turkey chili:
ReplyDeleteChop one onion and saute in olive oil.
Add one package of ground turkey and brown.
Continue cooking while gradually adding cumin, chili powder, garlic salt, cayenne pepper, 3 cans of stewed tomatoes (chopped), 1 can small black beans (drained and rinsed), molasses, soy sauce, a chopped jalapeno, and close to serving time 1 cup frozen corn. Garnish with sour cream and/or shredded Mexican cheese.
follow on twitter: slehan and tweeted: http://twitter.com/slehan/status/11130818692
ReplyDeleteI learned that you can Rinse canned vegetables to cut the sodium in half.
ReplyDeleteLazy day Chicken Surprise casserole,
1 teaspoon kosher salt, divided
1 (16 ounce) package rigatoni pasta
1 (10 ounce) can condensed cream of mushroom soup
3/4 cup sour cream
1 (10 ounce) can chunk chicken, drained
1 cup canned peas & 1 Cup canned corn
1 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
1 teaspoon freshly ground black pepper
2 cups freshly grated Parmesan cheese
Directions
1. Preheat oven to 375 degrees
2. Bring a large pot of water to a boil ans Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes - drain.
3. Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken,peas and corn. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
4. Stir in the cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.
5. Bake in a preheated oven until golden brown which is about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.
electricisland(at)gmail.com
blogged #3
ReplyDeletehttp://electriccislandd.blogspot.com/2010/03/win-25-grocery-gift-card-wow.html
blogged #2
ReplyDeletehttp://electriccislandd.blogspot.com/2010/03/win-25-grocery-gift-card-wow.html
blogged #1
ReplyDeletehttp://electriccislandd.blogspot.com/2010/03/win-25-grocery-gift-card-wow.html
I used to make this quick and easy side dish when my son was little. It was something my mom made that he just loved. I can't say I didn't enjoy it myself!
ReplyDelete1/2 box elbow macaroni, cooked
1/2 onion, sauteed in a little oil
1 can stewed tomatoes
1 can baked beans
2 tsp. dried parsley
salt and pepper to taste
combine everything in a sauce pan and simmer until hot and flavors have blended a little.
Kids love this with hot dogs - I like it with brats.
Chile Verde
ReplyDelete2 pounds diced pork
3 T Olive Oil
2 (4 oz.) cans of diced green chiles
1 (28 oz.) can whole tomatillos, crushed
1 large yellow onion, roughly chopped
1 T. coarse black pepper
2 T. ground cumin
1 tsp. dried oregano
1 T. garlic, chopped
2 Bay Leaves
43.5 oz. Progresso Chicken Broth
Roux:
1 cup olive oil
1 cup all-purpose flour
Directions:
* In a large pan, brown pork in oil.
* Add green chilies, tomatillos, onions, spices and chicken broth.
* Cover and simmer for two hours until meat is tender.
* In a separate pan over medium heat, heat oil, sprinkle in flour a little at a time and stir until a thickened roux forms.
* Stir roux into boiling pork mixture a little at a time until desired consistency. (For a thinner stew use about half the roux. For a thicker stew use all of the roux.
Serve with tortilla chips as a dip or use as a filling for burritos.
digicat{AT}sbcglobal{DOT}net
I learned canned food has been around for 200 years and canned food IS healthy for you to eat also.
ReplyDeletedigicat{AT}sbcglobal{DOT}net