Every little shortcut in the kitchen is appreciated, from the help of a food processor to premixed seasoning packets, and one that should never be overlooked is one of your pantry's most common staples, canned foods.
From canned fruit to stock and soups, canned foods are more than just convenient because they're food that's instantaneously ready at the twist of a can-opener, but they're valuable kitchen helpers because of all that they do as part of a bigger meal.
RELATED: Best Back-of-the-Box Recipes
While authentic, elbow-deep, and laborious recipes are always to be treasured, sometimes time and convenience is our priority. Take an authentic enchiladas recipe, for example, which requires several different ingredients including spices, stock, and thickeners. What if you could put an enchiladas recipe together in minutes by opening a can and stirring the contents together with chicken and cheese? The same could be said for an elegant pasta Alfredo, or a chicken and corn casserole. Satisfying and delicious meals don't always have to require so much effort and can come together in minutes by just turning to your pantry's canned foods for help.
To show you what we mean, we've gathered some great, delicious, and easy recipes that come from right off the back of a can. Using everything from Campbell's soups like cream of chicken or mushroom to Del Monte's canned sliced peaches, these recipes don't require as much leg work as others and can be an easy solution for you when you're short on time but don't want to sacrifice flavor.
Chicken Broccoli Pesto Recipe
Pesto steals the stage in this pasta recipe, and it's given an extra boost of flavor from the help of Campbell's Condensed Cream of Chicken Soup.
Click here to see the Chicken Broccoli Pesto Recipe
Shredded Barbecue Chicken Over Grits Recipe
"There's nothing like juicy meat over steaming grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one."
- Erin Renouf Mylroie, Santa Clara, Utah, of Taste of Home
INGREDIENTS
1 pound boneless, skinless chicken breasts
1/4 teaspoon pepper
One 14.5-ounce can reduced-sodium chicken broth, divided
1 cup hickoryy smoke-flavored barbecue sauce
1/4 cup molasses
1 tablespoon ground ancho chile pepper
1/2 teaspoon ground cinnamon
2 1/4 cups water
1 cup quick-cooking grits
1 cup canned pumpkin
3/4 cup shredded pepper Jack cheese
1 medium tomato, seeded and chopped
6 tablespoons reduced-fat sour cream
2 green onions, chopped
2 tablespoons minced cilantro
DIRECTIONS
Sprinkle the chicken with pepper and place in a large nonstick skillet coated with cooking spray.
In a large bowl, combine 1 cup of the broth, barbecue sauce, molasses, chile pepper, and cinnamon and pour over the chicken. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until a meat thermometer inserted into the center of the chicken reads 170 degrees. Shred the meat with two forks and return to the skillet.
Meanwhile, in a large saucepan, bring the water and remaining broth to a boil. Slowly stir in the grits and pumpkin. Reduce the heat and cook, stirring, for 5-7 minutes or until thickened. Stir in the cheese until melted.
Divide the grits among 6 serving bowls and top each with ½ cup chicken mixture. Serve with tomatoes, sour cream, green onions, and cilantro.
Recipe Details
Servings: 6
Total time: 45 minutes
Cuisine: American
Toasted Almond Green Beans Recipe
A versatile and classic dish too delicious (and easy) to enjoy only at holiday meals - serve any day with chicken, fish, pork, or beef!
Click here to see the Toasted Almond Green Beans Recipe
Weeknight Chicken Parmesan Recipe
Dinner during the week is often not allotted a lot of time, so this recipe using Del Monte's canned diced tomatoes and canned green beans helps you put together a delicious and healthy meal in minutes.
Click here to see the Weeknight Chicken Parmesan Recipe
Mediterranean Bulgar Salad Recipe
Whether it's health or taste you're after, it doesn't get any better than this - bulgur, beans, tomatoes, pine nuts, and olive oil team up in this vegetarian main dish salad. CW's food editor, Wendy Stenman, created this just for The Healthy Kitchen and shared it with Taste of Home.
Click here to see the Mediterranean Bulgar Salad Recipe
-Anne Dolce, The Daily Meal
Click here to see more of the best back-of-the-can recipes
