Today I have a list of 21 Easy Recipes Using Canned Foods that you can get your kids to help you prepare and enjoy. Most recipes should result in leftovers for lunch the next day ~ giving you about 3 weeks of meal planning using pantry staples like canned beans, canned tuna, and canned salmon.
This past Friday I ventured out on a grocery store run. The last time I went grocery shopping was right when all the pandemonium was starting and a lot of the shelves at the store were empty.
However, on this last grocery procurement expedition, the shelves were well stocked – with the exception of flour. I guess everyone is baking up breads and cakes?
I used the last bit of flour I had and made these Easy Carrot Cake Cupcakes so I will be venturing out again before the week is up to try and get my hands on some flour.
But, in the meantime, if you happen to have a bunch of canned coconut milk, canned beans, canned tuna, and canned salmon lying around, I have a set of 21 Easy Recipes Using Canned Foods (from yours-truly and several blogger friends) you can whip up.
21 recipes should give you three weeks worth of meal ideas. Three weeks is a long time. And, I’m hoping in those three weeks the WHO has a better understanding of this virus and maybe, just maybe, more ways to control it.
Getting back to these 21 easy recipes ~ most of these recipes like this lentil curry, this chickpea curry, and these salmon burgers with turmeric quinoa(just because we maybe cooking and eating-in doesn’t mean our meals cannot sound fancy – right?) result in enough to enjoy for lunch the next day. Of course, I say that coming from a two-person household. Most times, my daughter and I get 3 – 4 meals from curries like this three bean curry.
Now I’ll stop my ranting and let you get to drooling over these:
Gently spiced with coriander, cumin, smoked paprika and healing turmeric, this creamy, vegan, Easy Three Bean Curry can be whipped up in 20 minutes and is delicious served with some ready to serve rice.
Straddling the line between Sicilian and Aegean in composition and flavor, today’s salad is best served as an accompaniment to either a lush Antipasto spread, or with Mezzes, or swathed in homemade pitas.
Enjoy this Dump & Start recipe for Moroccan Chickpea Soup, that’s hearty, healthy and full of flavor. Creamy Chickpeas cooked with fire-roasted tomatoes and earthy spices like cumin, coriander, cinnamon and paprika, which give this vegan and gluten-free soup it’s iconic bold and rich taste.
This lusciously creamy and easy Lentil Curry is made with staples from our pantry such as canned lentils, canned pumpkin, and canned coconut milk. Quick, delicious and filling, this vegan lentil curry had us licking our plates!
This healthy chickpea salad is crunchy, tangy, creamy and so easy to make! It provides lots of vitamins, probiotics and makes a delicious vegan side dish, a meal or it can be mashed in a sandwich or wrap.
An easy canned salmon pasta recipe that is deliciously creamy, packed with veggies, and easy to make using precooked salmon. This simple delicious tinned salmon pasta comes together in just 15 minutes!
Dawn - Girl Heart Food
Sunday 29th of March 2020
So many delicious recipes! And I love that they're made with pantry items!! Thanks a bunch for including my tuna casserole, my friend! Hope you're doing well :)