2018-05-16 / Entertainment

Winning Back Weeknight Cooking

Moms pride themselves on serving their families wholesome, homemade meals. But here’s the reality: 60 percent of moms think that coming up with dinner ideas is more difficult than getting their children to go to bed on time. Moreover, 61 percent of moms frequently order takeout or go out to eat because they don’t have the ingredients on-hand to make dinner. It’s time for a new strategy.

When it comes to mealtime, a well-stocked pantry can be the difference between culinary success and a dinner failure. With a pantry full of canned foods, a delicious and nutritious homemade meal is just minutes away.

It’s no secret that canned foods are convenient, but did you know that cans are also one of the best ways to get food from the farm to your family’s table? Canned fruits and vegetables are picked and packed when they’re at their peak of ripeness and nutrition, sealing in their freshness and flavor. Just like home canning, the canning process locks in foods’ natural goodness so it’s at arm’s reach whenever you’re ready to get cooking.


Pasta with Spinach Pesto Pasta with Spinach Pesto A pantry stocked with canned ingredients is also a source of recipe inspiration. Staples such as canned chicken, corn, green chilies, olives, beans and tomatoes atop lettuce combine to create a wholesome Chicken Burrito Salad the whole family will enjoy. And in less than 30 minutes, a box of fettuccine and a can of spinach transform into a hearty Pasta with Spinach Pesto.

For more information, recipe inspiration and the benefits of canned foods, visit CansGetYouCooking.com.

Pasta with Spinach Pesto

Prep time: 10 minutes Cook time: 15 minutes Serves: 4

can (13.5 ounces) spinach,
well drained
1 cup fresh parsley leaves
1/2 cup grated Parmesan cheese
1/2 cup walnuts or almonds
1 large garlic clove
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 box (16 ounces) fettuccine
noodles


Southern Style Succotash with Sweet Corn Sauce Southern Style Succotash with Sweet Corn Sauce In food processor, combine spinach, parsley, cheese,
nuts, garlic, basil, salt and pepper; blend well. In slow,
steady stream, add olive oil until mixture is blended
and smooth.
Cook fettuccine as package directs. Drain. Toss
spinach pesto with fettuccine.


Curried Pumpkin Soup Curried Pumpkin Soup Southern Style Succotash
with Sweet Corn Sauce

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

4 ounces olive oil
1 can (14.5 ounces) sweet corn kernels, drained
1 can (15.5 ounces) butter beans
1 can (15 ounces) sweet peas
1/2 cup sliced canned carrots, drained and diced
1/4 cup canned diced tomatoes
8 sprigs fresh thyme
1 fresh bay leaf
salt and pepper, to taste


Easy Weeknight Seafood Paella Easy Weeknight Seafood Paella Add olive oil to large skillet and quickly saute all
ingredients with salt and pepper until heated through,
about 5 minutes. Serve on top of Sweet Corn Sauce.

Sweet Corn Sauce
6 ounces canned corn, excess liquid strained off
3 ounces champagne or dry white wine
4 tablespoons butter
salt
pepper
thyme sprigs

In blender, puree corn and champagne until very smooth.
Strain through fine strainer and place strained corn juice in
small saucepan. Heat until simmering and slowly add cold
butter, salt, pepper and fresh thyme.

Curried Pumpkin Soup

Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4

2 tablespoons butter
1 medium onion, chopped
1 large carrot, peeled and chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 1/2 teaspoons curry powder
1 can (14 ounces) chicken or vegetable broth
2 cans (15 ounces) 100% pumpkin
1 can (14 ounces) coconut milk
1 teaspoon salt
pumpkin seeds

In large saucepan, melt butter over medium heat. Add
onion, carrot, garlic, ginger and curry powder. Cook
until carrots are almost soft, 5-8 minutes, stirring
occasionally.
Add broth and bring to boil over high heat. Reduce
heat to medium-low; cover and simmer until carrots
are very soft, 10 minutes.
Transfer to blender or food processor and puree
until very smooth. Return to pan and stir in pumpkin,
coconut milk and salt. Cook over medium-low heat
until heated through, 2-3 minutes.
Garnish with pumpkin seeds, if desired, and serve.

Easy Weeknight Seafood Paella

Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4

tablespoon olive oil
medium yellow onion, diced
small green bell pepper, cored, seeded
and diced
large garlic cloves, minced
box (8 ounces) yellow rice
can (14 ounces) vegetable broth
can (14 ounces) diced tomatoes
can (10 ounces) whole baby clams, drained
cam (8.5 ounces) peas, drained
can (6 ounces) medium shrimp, drained
can (3.8 ounces) sliced ripe olives, drained

In 2-quart saucepan over medium heat, heat oil; add
onion, green pepper and garlic. Cook 5 minutes, stirring
occasionally.
Add rice and vegetable broth. Over high heat,
bring to boil. Reduce heat to low; cover and simmer
20 minutes.
Stir in tomatoes, clams, peas, shrimp and olives;
cook 5 minutes.

Chicken Burrito Salad

Prep time: 15 minutes
Serves: 6

Salad:
1

small head romaine
lettuce, torn into
small pieces
cup cooked brown rice
can (15 ounces) black
beans, drained and
rinsed
can (14 ounces) diced
tomatoes
can (10 ounces) chicken
breast chunks, drained
and flaked
can (10 ounces) corn
kernels, drained
can (4.25 ounces) diced
green chilies, drained
can (2.2 ounces) sliced
ripe black olives,
drained
Dressing:
2 tablespoons
fresh-squeezed
lime juice
1 tablespoon fresh
chopped cilantro
3 tablespoons extra-virgin
olive oil
salt and ground black
pepper, to taste

Salad: In large platter or individual
bowls, place lettuce leaves. Top
with brown rice, black beans, diced
tomatoes, chicken, corn, green
chilies and black olives.

Dressing: In small bowl, combine
lime juice and cilantro; whisk in
olive oil. Add salt and pepper, to
taste. Drizzle dressing over salad.

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