This is a compensated post by “Cans Get You Cooking” with Mom It Forward Blogger Network. All opinions 100% my own.
I cook homemade meals for my family six times a week. Since we are an incredibly busy family like most, we rely on convenience. I don’t want to devote hours prepping food, so I depend on the ease of canned goods. Cooking with canned food I get variety, nutrients and most of all long shelf life. Sure fresh fruits and vegetables are best, but when there is only one person in the family eating them on a daily basis, they rapidly get wilted, moldy and ripe therefore they get tossed. I’m not the only one throwing away fresh fruits and vegetables. 73% of Americans throw away spoiled fruits and vegetables on average two times a week! Waste of money, which is why canned foods are the way to go.
My “cantry” is always stocked with tomato based products such as diced tomatos, puree, paste and sauce, broths, no salt added vegetables, Bush’s Best low sodium beans, tuna, Progresso soups, Del Monte fruit cups for the kids and Hormel canned chicken. I use beans in almost all my meals since living a healthier lifestyle, buying canned is much quicker than bagged, where I have to sort, soak, rinse and cook. I always purchase canned beans! Canned chicken is always on hand as my husband dislikes fresh chicken of any sort but loves chicken salad for his lunches. With canned chicken, chicken salad is made in a flash. Buy canned goods when there is a sale and pair with coupons. If you have stock in canned goods with staples such as rice, pasta and potatoes, you are sure to create a meal that is budget friendly and delicious.
Just think of all the things you probably make using canned goods.
Chili? (Try my chili recipe)
Soups, stews and chowders?
Bolognese sauce? (My bolognese is healthy)
I could go on and on. Making sure your pantry is well-stocked will save you time, delivering homemade meals made easy, without any fuss of washing, peeling and chopping. Meals are still going to taste fresh, packed full of nutrients and provide healthy flavorful meals for your family.
Since I’m eating healthier now, I like to create effortless sides for quick meals throughout the week. Basically a dump and go meal. Which is exactly what this cold bean and corn couscous salad is. Quick, easy and very tasty!
Isn’t it pretty? Add chicken to make this a complete meal. Though I still cut a few fresh vegetables for the meal, overall preparation is simple, healthy and fresh without added preservatives.
And nothing beats Progresso soup and salad for lunch, talk about easy!
Cans Get You Cooking in no time!
What is one canned food item you cannot live without?
“Cans Get You Cooking” is a program dedicated to spreading the message that the ironclad technology of cans seals in freshness, flavor, nutrition, and goodness so that you can create meals you feel good about serving and that your family will love.
- 2 cups water
- 1 cup whole wheat pearl couscous (Israeli)
- 2 tablespoon extra virgin olive oil
- juice from 1 lime
- lime zest
- 1 teaspoon Nakano seasoned garlic rice vinegar
- ½ teaspoon Mrs. Dash garlic & herb seasoning
- ¼ teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 red bell pepper-chopped
- ½ green bell pepper-chopped
- ½ red onion-chopped
- 1 tablespoon fresh cilantro-minced(optional)
- 1 can (15oz) Bush’s Best Reduced Sodium black beans-drained and rinsed
- 1 can (15oz) Del Monte gold & white corn-drained
- ½ cup Bush’s Best reduced sodium garbanzo beans-drained and rinsed
- Place water in a saucepan and bring to a boil.
- Add couscous. Reduce heat, simmer 10-12 minutes or until soft.
- Drain in colander to cool.
- In large bowl, whisk together oil, lime juice, lime zest, rice vinegar, Mrs. Dash, cumin, salt and pepper. Add vegetables and canned food.
- Add in couscous, gently toss.
- Refrigerate 1 hour, enjoy cold.
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