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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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Author Page: https://www.amazon.com/author/april-blomgren

Table of Contents

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 ones 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:

• cup canned pumpkin puree
• 1 medium frozen banana
• tsp pumpkin pie spice
• 1 tbsp vanilla protein powder
• 1/8 tsp cinnamon powder
• 1 cup vanilla milk
• 1 tbsp almond butter
• 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
• cup sun-dried tomatoes, drained and roughly chopped
• 1 (14 oz) can artichoke hearts, drained and quartered
• 2 packed cups cubed baguette
• Salt and black pepper to taste
• 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 saut 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 saut 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.

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