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 parsley.
- Canned tuna, chicken or crab makes refreshing sandwiches and salads. 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, canned jalapeños, canned salsa and jack cheese.
Canned Black Beans
- For a 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 Free Recipe Search.
