My mother always had a stockpile of canned food in our pantry. I never understood why until I grew up and started living on my own. Canned foods are inexpensive, convenient, and have a long shelf life! Even though I have a plethora of canned food in my pantry (like mother, like daughter) I convince myself I need a few more cans every time I go to the grocery store.
I wanted to put those canned goods to use and make some delicious dishes using the Sharp 30 inch Induction Cooktop! After each use, I wipe down my cooktop with one of these Induction Cooktop Cleaners to keep my kitchen looking spotless.
I searched the internet to bring you a Canned Food Recipe Roundup you don’t want to miss. If you try one of these awesome recipes or want to share another one, connect with us by using #SharpHome on Instagram, Facebook, and Twitter.
Get those can openers ready because we are about to open some new recipes!
Chicken Tortilla Soup
Soup is one of my favorite go-to meals, especially in the colder months. While I love the traditional chicken noodle and tomato soups, I am always ready to try new recipes. I came across this Chicken Tortilla Soup from Pillsbury and it is soup-er easy! It is my favorite homemade soup recipe when I have 30 minutes or less to prepare a dish.
Ingredients:
- 16 oz. refried beans
- 2 cups unsalted chicken broth
- 14.5 oz. diced tomatoes
- 2 cups shredded chicken
- 1 oz. taco seasoning
- 1/4 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
Directions:
- Mix together the beans, brother, tomatoes, chicken, and taco seasoning in a saucepan. Bring the mixture to a boil over medium-high heat on the Sharp Induction Cooktop.
- Reduce to low heat and cover for 10 minutes. Stir occasionally.
- Remove from heat and serve. Top the soup with cheese and serve with tortilla chips.
I love how quick and easy this recipe is! If you try this recipe, I recommend dipping your tortilla chips in the soup. On busy nights when I do not have a lot of time to prepare an extravagant meal, this soup is my best friend.
Pinto Bean and Pumpkin Chili
With a family of chefs, I have tried just about every chili recipe in the books. We would spend weekends at chili cook-offs, but I never tried one that tasted as good as this recipe from Eat This, Not That. This Pinto Bean and Pumpkin Mole Chili is packed with flavors that leave you wanting more.
Ingredients:
- 1 lb. extra-lean ground beef
- 1 cup chopped onion
- 1 cup chopped yellow bell pepper
- 3 gloves garlic, minced
- 2 cups water
- 1 – 15-oz. can pumpkin
- 1 – 15-oz. can no-salt-added pinto beans or black beans, rinsed and drained
- 1 – 14.5-oz can no-salt-added fire-roasted diced tomatoes, undrained
- 1 – 8-oz. can tomato sauce
- 1- 4-oz. can diced green chiles, undrained
- 1 tbsp. packed brown sugar
- 1 tbsp. chili powder
- 2 tsp. unsweetened cocoa powder
- 2 tsp. dried oregano, crushed
- 1/2 tsp. ground cinnamon
- 3/4 tsp. salt
- Plain fat-free Greek yogurt
- Chopped fresh cilantro and finely chopped onion
Directions:
- Cook beef, onion, bell pepper, and garlic in a Dutch oven over medium heat until the beef is browned. Stir the mixture occasionally.
- Mix in the the remaining ingredients, expect the yogurt and cilantro. Bring the mixture to a boil.
- Reduce the heat. Use the Simmer Enhancer feature on the Sharp Induction Cooktop to simmer for 30-45 minutes. Stir occasionally.
- Once you have reached the desired thickness, remove from heat. Serve with a scoop of yogurt and a sprinkle of cilantro and onion on top.
- Enjoy!
Tuna Mushroom Casserole
Even though I lived by the water and worked at a seafood place growing up, I rarely ate seafood. It wasn’t until I went away to college that I realized how crazy it sounds. One night, my roommate introduced me to the wonders of seafood and I couldn’t believe I was missing out! I tried more seafood dishes that year than I can remember. I was looking for dishes I could easily make and that would impress a crowd when I came across this Tuna Mushroom Casserole from Taste of Home. This casserole has become a family favorite, and you can use canned tuna and green beans!
Ingredients:
- 1/2 cup water
- 1 tsp. chicken boullion granules
- 9 oz. green beans
- 1 cup onion, chopped
- 1 cup sliced mushrooms
- 1/4 cup celery, chopped
- 1 garlic clove, minced
- 1/2 tsp. dill weed
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 4 tsp. cornstarch
- 1 1/2 cups cold whole milk
- 1/2 cup shredded Swiss cheese
- 1/4 cup mayonnaise
- 2 1/2 cups egg noodles, cooked and drained
- 12 oz. light tuna in water, drained and flaked
- 1/3 cup dry bread crumbs
- 1 tbsp. butter
Directions:
- Bring water and chicken bouillon granules to a boil in a large saucepan. Dissolve the bouillon by stirring the mixture. Add the green beans, onions, mushrooms, celery, garlic, dill weed, salt, and pepper to the saucepan and bring to a boil.
- Once the mixture begins to boil, reduce the heat and cover. Simmer for 5 minutes, or until the vegetables become tender. The Simmer Enhancer feature on the Sharp Induction Cooktop precisely holds the temperature for extraordinarily consistent simmering.
- Combine the cornstarch and milk in a small bowl. Slowly stir it into the saucepan. Bring the mixture to a boil. For 2 minutes, cook and stir until thickened.
- Remove from the heat and mix in the cheese and mayonnaise until the cheese has completely melted.
- Add the noodles and tuna.
- Pour the mixture into a baking dish.
- Brown the bread crumbs using butter in a small skillet. When the bread crumbs have browned, sprinkle them over the casserole in the dish.
- Bake the dish for 25 minutes (or until heated through) at 350° in the Sharp Wall Oven.
- Remove from the oven and serve!
If you try any of these recipes or have a favorite of your own, we would love to see. Share your dishes with us on social media using #SharpHome.
