Meijer gives great recipes using canned foods - Toledo News Now, News, Weather, Sports, Toledo, OH

Meijer gives great recipes using canned foods

(Toledo News Now) - Crust-less Quiche
Serves 8
4 large eggs 1 1/3 cups milk
2 teaspoons cornstarch 1 teaspoon dried mustard 1/2 cup chopped scallions 1 (4-ounce) can sliced mushrooms, thoroughly drained 1/2 (14.5 oz. can) chopped tomatoes, thoroughly drained 1/2 cup diced honey-baked/deli ham Kosher salt and cracked black pepper 1 cup shredded Cheddar cheese 1/2 cup grated Parmesan cheese 1 ½ cups plain croutons

1. Preheat the oven to 375º F.
2. In a large mixing bowl, whisk eggs together with milk, cornstarch, and mustard.
3. Stir in scallions, drained mushrooms, tomatoes, and ham. Season liberally with salt and pepper. Transfer mixture to a 9-inch pie plate or quiche dish.
4. Top with shredded cheese and croutons. Bake until the center is set 30-35 minutes. Let cool on a wire rack. Serve warm or at room temperature.
5. Top with chopped tomatoes, chopped green onions, and serve with a fruit salad.

Per serving: 180 calories, 9g fat,11g carbohydrate, 1g fiber, 14g protein.
Source: Cans Get You Cooking

Mediterranean Chicken Pitas

Serves 2
1 (10-ounce) can chicken breast, drained and flaked 1/2 cup finely chopped cucumber 1/2 cup finely chopped red bell pepper 1 (4.5-ounce) can chopped green chilies, drained 1/4 cup Greek yogurt 2 tablespoons fresh chopped dill 2 whole wheat pitas Lettuce leaves (2 leaves per pita)

1. In large bowl combine chicken, cucumber, red bell pepper, green chilies, yogurt and dill; toss to mix well.
2. Cut each pita in half horizontally; carefully open each pita half. Fill with lettuce leaves and chicken mixture.
3. Serve with a bowl of reduced-sodium canned soup.

Per serving: 350 calories, 5g fat,, 47g carbohydrate, 8g fiber, 36g protein.
Source: Cans Get You Cooking

Pineapple Jerk Chicken and Rice

Serves 6
1 cup long-grain rice 1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1 teaspoon Jamaican jerk blend seasoning 1 tablespoon vegetable oil 1 medium onion, diced 1 (20-ounce) can pineapple chunks, drained 1 (15-ounce) can black beans, drained and rinsed 1 (4.5-ounce) can chopped green chilies 1/2 cup jerk marinade

1. Prepare rice as label directs.
2. Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
3. In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes until chicken is tender, stirring occasionally.
4. Serve jerk chicken mixture over rice.
5. Serve with organic spring mix salad.

Per serving: 310 calories, 5g fat, 45g carbohydrate, 7g fiber, 20g protein.
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