Since canned foods are precooked, precut and often preseasoned, they are ideal ingredients to use in your favorite recipes. Here are some Reci-Tips to introduce you to different ways to use your favorite summertime canned foods. These easy-to-remember hints can add a new twist to traditional summer fare.

Canned Fruit

• For a refreshing, healthy snack recipe for kids, take an undrained 16-ounce can of fruit in heavy syrup and an 8-ounce container of fruit-flavored low-fat yogurt and blend until smooth in a food processor. Pour into paper cups or molds. Once partially frozen, insert sticks into each and freeze for eight hours.

• To add your favorite fruit flavor to a punch or iced tea, pour leftover canned fruit syrup into ice trays and freeze overnight.

Canned Tuna

• In a glass bowl, layer shredded iceberg lettuce; halved cherry tomatoes; chopped red onion; flaked, drained canned tuna; and drained, canned sliced ripe olives. Season with salt and pepper. Cover with a layer of light mayonnaise, mixed with chopped fresh basil, and sprinkle with minced fresh parsley.

• Make refreshing sandwiches and salads with canned tuna, chicken or crabmeat. Just stir in enough light mayonnaise to moisten, add a few drops of lemon juice and some chopped chives.

Canned Green Chilies

• Spice up traditional bean dip with canned salsa, sharp Cheddar cheese, canned corn and/or canned chilies. Serve with tortilla chips on the side.

• To give your favorite macaroni and cheese recipe a kick, add canned chilies or canned jalapeños, canned salsa and Pepper-jack cheese.

Canned Black Beans

• For Southwest flair, season canned black beans, canned tomatoes and canned chilies with cumin and lime juice.

• Mix canned white, green and black beans with balsamic garlic vinaigrette for a spicy, Tuscan three-bean salad.

Quick, healthy recipes are easy to find with a Mealtime.org Free Recipe Search.